Absolutely delicious.

But classic wild caviar is under threat sturgeon in the Caspian sea are overfished and close to extinction.

So the hunt is on to find alternatives fast.

So I'm looking for something sustainable and affordable to blow beluga out of the water when it comes to taste and texture.

I'm not gonna find it in fucking Knightsbridge.

I've come to Andalusia in southern Spain which for the past 25 years has hidden one of the Mediterranean's best kept secrets.

If this caviar is as good as the real McCoy, the proper beluga, then this could be a fucking amazing find here in spain.

It's the water flowing through these mountains that led the owners of Rio frio caviar to set up a farm here after a seven year search for the perfect source export manager and fellow brit keith jaggers will be showing me around.

Alright, Gordon?

How are you nice to meet you right now, Are you on half term.

You look about 12 now, I didn't think it's possible to farm sturgeon.

Why?

Here in the middle of spain of all places, the temperature of the water is 13 to 15 degrees all year round and that's because we have the source of the spring 200 m away from where we're standing, drinkable, drinkable and natural, which is a benefit to the sturgeon of course.

So are we talking about as good as wild or better?

I'd say better.

You've got a big pair of Kahane's you know that big.

Yes.

Have fun.

First Keith.

Taking me to see the toddlers that's so ugly.

Yeah.

So delicious and delicate.

Yeah.

But it'll be eight years before we can tell the little boys from the big money girls who can be anything up to the age of 20 before their caviar is ready for harvesting.

Oh God, they're everywhere.

But first I've got to catch one if you can't grab Prehistoric distant relatives of the shark.

These big mothers are almost 60 kg.

And to be examined for caviar.

They're wrestled out of the water by hand.

It's absolutely beautiful.

So how old is this one?

This one will probably be between 18, 19 years old for nearly half that time.

The valuable eggs in this fish have been developing their size and condition are checked using ultrasound, you can just about see every single egg, it's honestly identical to going with your wife for an ultrasound.

Little ky jelly robin round looking for the little heartbeat and I'll ship there's two heartbeats there.

You've got twins.

Except here we're looking at what 4.5 to 5 kg of caviar.

The trick is to catch the eggs at their optimum quality before the fish spawns naturally.

But this beauty isn't quite ready yet, possibly six months.

We'll give it another another scan and see how it's getting on.

Well just try and turn it around and then just slowly push it off.

Just very very calmly when the sturgeon are ready they're killed and sent for a clinical extraction.

This looks like a operating theater today.

Chief sturgeon surgeon Javier is entrusting me with the scalpel.

Is that too deep again?

That's good.

Just keep going, keep going.

Okay let me see what I can see caviar.

Yeah it starts very far down.

I wish you'd told me jesus christ.

Look at all that caviar in there.

Look at that.

Is that all the way up there?

My God.

Okay so you can actually see that jesus christ you see the amount of eggs there?

Look at all the caviar, it's like a bathtub full of fucking caviar.

How much is in there?

I'm surprised you haven't got a security guard for each sturgeon in there.

You know that we do underwater.

We don't have security guards but we have big dogs.

Do you mind if a little taste please.

No unbelievable.

It does need some salt in there in terms of flavor, fucking hell.

It's extremely like a treasure.

I couldn't wait to learn how to transform these freshly harvested eggs into the delicacy.

I know and love so shall we process process for me?

I'm going back home.

See you later first.

The eggs are separated from the membrane so you just gently rubbing it holding the membrane and we're not bursting the eggs like this.

That is beautiful.

What's that worth in there now, Keith, talking well over £10,000. Oh my God, they are then rinsed in cold salted spring water before sea salt is added to dramatically enhance the caviar flavor.

You doing all the caviar?

Okay, fingers in and just last year faster.

Okay, very creamy for me, it doesn't need anymore salt that's delicious.

Seasoned to perfection and matured for four months.

The caviar in this tin alone will be worth 3.5 grand.

Thank you.

Thank you.

I'm really good at this stuff, really does give wild caviar a run for its money and I've got the perfect recipe to show it off.

Right, lobster potato salad with the most amazing mayonnaise and that special farm caviar tie two lobster tails with string as the lobster cooks tail stays nice and straight for 6 to 7 minutes bailiff, lemon lime fennel star anise coriander bang, pop all the potatoes whilst that's cooking mayonnaise and mustard powder and white wine vinegar to the egg yolks.

Whisk, whisk, whisk slowly add the olive oil.

If you don't whisk it enough, it splits now for the exciting part.

A little bit of truffle oil, two or three little drops beautiful lobster out.

It's nice and straight.

So it's not easier to slice, slice the potatoes season and drizzle with olive oil.

Study the potatoes and give the lobster a blast of heat in the pan literally 30 seconds each side.

That stops the lobster becoming really chilly and enhances the flavor.

Lightly dress a salad and serve five nice slices of potato, five nice medallions of lobster, a teaspoon of truffle mayonnaise on the potato, finishing the salad with this baby.

Look at that absolutely amazing.

My God.

It has to be the perfect dish for the last supper, a salad of potato, lobster, truffle mayonnaise and the most amazing fucking caviar.