Ethical caviar back on the menu

Caviar was described by the great Renaissance writer François Rabelais as the finest titbit in the world. But recently it has been disappearing from dinner menus, amid concerns that traditional methods of harvesting the roe involve killing the majestic sturgeon that produce it.

Now, however, ethical caviar, produced without harm to the fish, has made the luxury permissible once more. Mottra Caviar, based near Riga in Latvia, has 50,000 sturgeon on its farm.

Unlike traditional caviar production, which kills the fish, the sturgeon are “milked” by human massage along their body to produce eggs. The fish are moved from warm to cold water for the three months before being milked, so the sturgeon feel by instinct that it is time to hatch, as the move to colder water mimics nature.

Find out more about Mottra sustainable sturgeon here http://mottra-caviar.com/

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