Ethical Caviar from Man-Milked Sturgeons Now Included in Menus

Manufacturers are trying to make the caviar industry more sustainable, by improving the method of obtaining delicacy, so far a guilty pleasure. They have started “milking” the sturgeons, in order to stimulate them to produce eggs.

Until now, caviar trade has triggered a significant reduction of the sturgeon population and therefore has shown a considerable decrease in popularity, as it started being dismissed from several luxury restaurants aiming to improve their eco-conscious attitude.

At this point in time, it is possible to obtain caviar without putting the sturgeon population in danger. The fish are “milked” through a human massage and are being moved from warm to cold water so that sturgeons can feel when it is time to hatch. This method seems to be both risk-free and very profitable, reports the Independent.

First of all, it changes consumers' perception of the caviar industry. It is no longer correlated with a harmful impact upon fish population so people can enjoy their meals without having to worry about their ecological footprint, as caviar is turned into a not-so-guilty pleasure.

Secondly, this method appears to increase the productivity and the profit margins of companies operating in this line of business. This is the case of Mottra Caviar, located in Latvia, representing a farm with 50,000 sturgeons. Its owner, Sergei Reviakin, has discovered the advantages of this innovative technique, as he affirms that his profit has experienced a growth of up to 40% in 2011.

Moreover, if in the 1980s, the industry offered approximately 1,000 tons of caviar annually, the amount has radically increased. At the moment, Reviakin says 120 tons of farmed caviar are sold every year.

In the past, the exorbitant price linked to the vulnerability of the sturgeons made famous chefs from luxurious restaurants turn down the popular delicacy. Now they seem eager to give sustainable caviar a second chance.

"The luxurious pastime of eating caviar has almost disappeared, partly because of the threat of extinction to the sturgeon but also because in hard times it's not exactly the most cost-effective thing to eat. We use Mottra, the only truly sustainable caviar in the world – it being sustainable means we can eat as much as our wallets can afford, without a guilty conscience,” declares chef Mark Hix for the Independent.