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Switzerland's first caviar, Oona, comes from farmed Siberian sturgeon in the Swiss Alps.
It's an unusual business venture for this region since the world's most well-known and sought-after caviar comes from sturgeon found in the Caspain Sea.
The Swiss have been able to produce caviar that rivals even Russian brands through a delicate process that involves employees in white aprons and latex gloves who meticulously hand-pick fish eggs.
In December 2011, a Reuters photographer visited the facility, known as the Tropenhaus Frutigen, during the first harvest.
Caviar is the unfertilized eggs of fish, also known as roe. Caviar can come from several varieties of fish, but traditionally refers to fish eggs from wild sturgeon in the Caspian Sea. Russia, Iran, Azerbaijan, and Kazakhstan, which border the Caspian sea, are the world's largest producers of caviar.
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Sturgeon have been around since before the dinosaurs, but today they are threatened from overfishing. Sturgeon do not reproduce annually — it can take up to 20 years for the fish to mature so they can produce roe — which makes the species especially vulnerable to over-exploitation.
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As a result, several species of sturgeon are now farmed.
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