The valleys were isolated regions that began to produce electricity from hydropower in the 20's of last century. The increasing energy demand caused some of these plants to become power plants producing electricity from natural gas combustion. This process is more efficient but produces two waste to be treated: CO2 (greenhouse gas) and hot water in the cooling process.

One of these power plants, found a clever at the same that productive solution to "recycle" the hot water that can not be directly discharged into the river to preserve their ecosystems.

Mixing the hot water from the power plant with cold water from the river the pools with the sturgeons (Acipneser baerii) are fed at a temperature of 17-20 º C throughout the year. The water that feeds the ponds is naturally cooled, and after filtered it can be discharged into the river at temperatures only 2-3 ° C above the characteristic temperature of flowing water.

The temperature of the water that feeds the ponds increase the sturgeons metabolism and get the fish to sexual maturity of in 9 years instead of 12 that would be the natural time. This is a farm to produce caviar.

Sturgeons are an ancient bony fish 250 million years, which has hardly evolved. They have no spine, but a cartilaginous skeleton. Nor have scales. They have cranium.

Fry come to this farm with 2 months and 2 to 5 grams (the proportion of females: males is usually 60:40), and are installed in ponds per age. After three years the sex of each animal can be distinguished and the males are slaughtered. Meat of the fish is processed in fresh or smoked, always vacuum-packed. Sturgeon meat is consistent (similar to swordfish), with very little fat and highly proteic. Also noteworthy is that its content in omega 3 fatty acids is very high, double to the salmon.

Breeding females are grown up to 9 years (where the weight is around 12 kg) and produce their first eggs. When the eggs have reached maturity, the sturgeon female are killed to obtain the precious caviar (unfertilized eggs). The proportion of caviar produced by each animal is around 10% of its weight.

The process to obtain caviar is completely handmade to preserve the physical properties as texture and taste mainly, as mechanization will cause grain breakage and therefore loss of value.

After the extraction, eggs are weighted, sieved, washed with mineral water, salted and packaged, all with strict sanitary measures.

Salt has a dual function: a preservative and flavor enhancer.

The maturation of caviar is between 6 weeks and 9 months, and the content of the cans alter maturation is guaranteed for 3 months, which means there is a maximum time since the caviar is extracted until it is consumed.

Caviar is a food with high protein, rich in B vitamins, vitamin A and minerals.