A plate prepared with Rova caviar is seen at the Marais restaurant in Antananarivo, Madagascar, September 9, 2019. REUTERS/Baz Ratner
LAKE MANTASOA, Madagascar (Reuters) - Jerome Bastide slides an ultrasound wand over the sturgeon’s belly, swiftly extracts a dozen eggs with a thick biopsy needle, and returns the fish to the lake.
"Perfect for caviar," he says, lining up the tiny grey orbs against a ruler. "Here we have really good eggs, we have great colour."
Already a subscriber? Log in.
Limited time offer:
Just RM5 per month.
Cancel anytime. No ads. Auto-renewal. Unlimited access to the web and app. Personalised features. Members rewards.
Follow us on our official WhatsApp channel for breaking news alerts and key updates!
