This week we delve deeper into the business mindset and explore what it takes to build a successful enterprise in conversation with Alexey Tyutin, managing director at Thai Sturgeon Farm. <\/p>\n\n\n\n
Through the company Tyutin and his Thai business partner, Noppadon Khamsai, are bringing a traditional gastronomic ingredient into contemporary Thai cuisine, showcasing its potential in local dishes while also introducing it to international markets.<\/p>\n\n\n\n Tyutin, originally from Russia, began his career in Thailand in real estate in 2004. With the real estate boom and growing interest from Russian buyers in acquiring property on Koh Samui, he became an entrepreneur and founded ThaiProperty Ltd., catering to Russian investors and second-home seekers.<\/p>\n\n\n\n After 2008\u20132009, the market slowed dramatically. \u201cWe sold out our condominium project, and then sales just dropped,\u201d he recalls. That prompted him to look for other business opportunities in Thailand.<\/p>\n\n\n\n \u201cI was thinking about what I could do here in Bangkok, but there weren\u2019t that many opportunities. If you want to do something scientific or industrial, it requires a huge investment, like building a factory or similar. Most people were doing businesses that didn\u2019t interest me, like restaurants or bars, as it was just not my area.<\/p>\n<\/blockquote>\n\n\n\n Then I spoke to a friend of mine who had built a sturgeon farm in Latvia. It\u2019s a pretty cold place, actually. I asked him how it worked and how he managed it. He explained that they used a special recirculating system, which uses very little water. Once water is poured in, almost none is wasted. I asked him if it would be possible to do something similar in Thailand and he said, \u201cWhy not?\u201d<\/p>\n<\/blockquote>\n\n\n\n In 2011 Tyutin and his Thai partner established Thai Sturgeon Farm Co., Ltd. in Hua Hin, Prachuab Khiri Khan. The project aimed to cultivate hybrid sturgeon using a recirculating aquaculture system (RAS), producing high-quality meat, caviar and other value-added products for both local and global markets. However, the journey had only just begun, as it took several years to fully complete the farm and bring it into operation.<\/p>\n\n\n\n \u201cI spent two years studying the project. I had no prior knowledge about sturgeon. I have three university degrees but none related to fish. I travelled to Russia and China to study existing farms and see how they operate. From 2011 to 2013 we began designing the farm, revising the plans multiple times. The well water was 31\u00b0C but for sturgeon it needed to be around 10 degrees cooler. For safety we settled on 21\u00b0C. We designed a chilling system, improved ventilation and increased insulation. <\/p>\n\n\n\n <\/p>\n<\/blockquote>\n\n\n\n It took about a year to prepare all the documentation, find contractors, and source suppliers. In 2015 the entire farm was constructed, and it was finally completed at the beginning of 2016.\u201d<\/p>\n<\/blockquote>\n\n\n\n In June 2016, Tyutin brought in sturgeon fry from China. This was the best option, as it was a direct flight. Importing from Russia wasn\u2019t practical as from Chengdu in China, the flight was only about three to three and a half hours.<\/p>\n\n\n\n The sturgeon family is quite large, and in China they were breeding hybrids. The mother is a Kaluga, a river Beluga and a huge fish, while the father is a smaller Amur sturgeon. The hybrid offspring grow to be quite large, and the caviar yield is impressive. He selected bigger fry for productivity, allowing for a yield of up to 17% of the fish\u2019s weight. For example, a 50-kilogram fish could produce up to 8 kilograms of caviar per cycle.<\/p>\n\n\n\n \u201cWe chose Hua Hin for two main reasons. First, the infrastructure was good \u2014 nice roads, electricity, and reasonably priced land. The second reason was promotional appeal. \u201d<\/p>\n<\/blockquote>\n\n\n\n Hua Hin is a coastal town with beautiful sea landscapes, making it a fitting environment for a fish farm. Its popularity as a holiday destination also meant the farm would be easily accessible and visible to visitors. This combination of a sea-adjacent location and tourist footfall provided the perfect opportunity to showcase sturgeon farming and share their story from the very beginning with hotels, restaurants and visitors alike. <\/p>\n\n\n\n![\"\"](\"https:\/\/www.koktailmagazine.com\/wp-content\/uploads\/2025\/10\/Screenshot-2568-10-31-at-17.58.15-1024x681.png\")
<\/figure>\n<\/figure>\n\n\n\nBringing Luxury to Local Waters<\/strong><\/h2>\n\n\n\n
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