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| 9.10.09 |
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A pricey indulgence that once required killing the sturgeon, from which the eggs were harvested, may now be a sustainable delicacy. According to an article in Thursday's Independent, Mottra, a new caviar producer, has come up with a way to harvest the eggs without killing the fish: "The eggs are massaged out of each sturgeon through an incision in its lower abdomen." The company farms the sturgeon in Riga, Latvia. Once the eggs are extracted, the fish are allowed to heal and then produce the next year's harvest, while breeding normally.
There's been a falling-off in caviar production over the last three decades. In the 1980s, a 1,000 tonnes was processed worldwide every year. After the fall of the Soviet Union, the figure dipped. "After 1989, people simply stopped thinking ahead," says Sergei Reviakin, a director of Mottra, the new caviar producers. "In the 21st century, I doubt if there's more than 120 tonnes worldwide. Instead of the big processors, there are now 10 or 11 farming companies that process 'own-brand' caviar and sell it direct from their own farms. But they also help sturgeons to reproduce and go back into the Black Sea. They want to see a sustainable population of sturgeon."
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