anders edenholm reports and tastes. as anton chekhov said, "ah, caviar.t, but i can never get my fill." it all starts with a fish. sturgeon is one of the oldest families of fish and has been around for more than 200 million years, a kind of living fossil. its curse is the roe it carries, also known as caviar. but severe overfishing had led to a total ban on the sale of caviar from wild sturgeon. it's changed since 2008, where there was still wild caviar. now, all caviar is protected by cites, so it must be farmed. there's no wild caviar left in the world. and the biggest farm in the world is in china. china now produces a third of the world's caviar, followed by italy and france, the rest taken up by smaller producers. and china's part of it is growing rapidly. it will produce 20—30% more caviar each year. but what about the quality? you can't ignore it. if we were in paris now, out of 28 michelin star chefs, 23 would buy chinese caviar. it's very consistent. the taste is good. but now to the most important question — how do you eat it? i decided to consu

and it's taking a big chunk of the market as anders edenholm now reports, and tastes..., caviar. i keep on eating it, but i can never get my fill.�* it all starts with a fish. sturgeon is one of the oldest families of fish and has been around for more than 200 million years, a kind of living fossil. its curse is the roe it carries, also known as caviar. but severe overfishing that led to a total ban on the sale of caviar from wild sturgeon. it's changed since 2008, where there was still wild caviar, and now all caviar is protected by cites, so it must be farmed. there's no wild caviar left in the world, and the biggest farm in the world is in china. china now produces a third of the world's caviar, followed by italy and france. the rest taken up by smaller producers. and china's part of it is growing rapidly. it will produce 20 to 30% more caviar each year. but what about the quality? you can't ignore it — if we're in paris now, out of 28 michelin star chefs, 23 would buy chinese caviar. it's very consistent. the taste is good. but now to the most important question, how

we sent anders edenholm to learn from an expert. as anton chekhov said, "ah, caviar.of fish and has been around for more than 200 million years. it became a living fossil. its curse is what it carries, known as caviar. now to the most important question — how to eat it? i consulted with an expert. the finest and cleanest way to eat it is actually from the back of the hand. i'm just going to put it here on the back of your hand. then, by sitting this on here, we're warming up the caviar gently, and then also we have the purest tasting. because there's nothing — we're not eating it off of a potato or anything like that — we're just having a pure caviar. so then... ..crush it on the roof of the —— brush it on the roof of the mouth, salt, saline in the taste, a tiny bit of dryness from the warm—up... taste, a tiny bit of dryness from the warm-up. .. that's from the warm-up. .. mmm! that's about it. from the warm-up. .. mmm! that's about it- and _ from the warm-up. .. mmm! that's about it. and creamy. _ from the warm-up. .. mmm! that's about it. and creamy. this - from the