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Almost all caviar is harvested from dead fish. Fishermen on the Caspian wait until the mature female sturgeon (which are at least 10 years old) are ready to migrate upstream and lay their eggs. Once caught, the sturgeon will be transferred to a large boat, where workers slit her open and remove her eggs. The caviar is cleaned to prevent spoilage and then packed up; the rest of the fish is sold for flesh. Some Russion fish farmers who raise sturgeon for caviar use a surgical procedure to remove eggs from a female without killing her, then close the incision and return her to the farm population. Source: Based on an article by Daniel Engber, www.Slate.com, Oct. 4, 2005

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16y ago

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