CLEAN: 'Sustainable caviar', a guilt-free gourmet delicacy

The video discusses the use of technology in monitoring sturgeon egg stocks and the opportunity it presents. It highlights the benefits of a closed, land-based system in preventing disease transfer to wild populations. The video also covers trade restrictions and the use of IDs to enable caviar trade, emphasizing the connection between quality and sustainability in global markets. Finally, it discusses how chefs can make sustainable choices that align with quality standards.

In what way are quality and sustainability connected in caviar production?

What is the significance of making the most sustainable choice for chefs?

What is the importance of following the caviar production process closely?