The average sturgeon that Cornel Ceapa and his crew catch is seven feet long.
Every inch of it can used for something.
"You can feed a village, as they said in the past."
The feature product is, of course, the caviar.
Ceapa takes chef Ricardo Larrivée on a tour of the Acadian Sturgeon and Caviar facilities in Carters Point, N.B., to demonstrate how caviar is caught, processed, aged and packaged to ship only within Canada.