Read an interesting article in the Times Online (British paper) about a Latvian caviar farm that uses ultrasound to extract caviar from sturgeons without killing the fish.
I have heard of other fisheries using similar techniques, but the major problem most have run into is the viability of the sturgeon after the initial extraction procedure.
It's good to see that fisheries are trying new methods however, and even better that this is getting some exposure in such a major newspaper. It's interesting to think that once this method is perfected, a properly cared for sturgeon can continuously produce viable caviar for it's entire life-span (50 to 150 years), instead of killing the sturgeon once it can produce proper eggs (7 to 15 years).
