In a previous post about a new sturgeon farming operation in the unlikely locale of Abu Dhabi, this blog asked "if you build it, will they spawn?" While the jury may be out about the economic viability of raising caviar-producing fish in the Arabian desert (indoors, no less), an article from this Saturday's New York Times makes it clear that sturgeon farming -- much of it taking place far from the Caspian, caviar's traditional source -- is becoming a global phenomenon. From the article:
Caviar might be perceived as one of the world’s most exclusive products, but its production is expanding far and fast.
In countries as divergent as China, Finland, Spain and the United Arab Emirates, new sturgeon farms are starting to fill the void left by the depleted stock of wild beluga and other species of sturgeon from the Caspian Sea, the traditional source of caviar.
As the new farms emerge, they hope to change the dynamics of caviar, popularizing the product while at the same time expanding production and sales.
To read the full story