(ABC News) Alexander Marquardt - Kibbutz Dan in northern Israel, whose fish ponds hold 70,000 Osetra sturgeon, is now taking business away from Iranian caviar producers. Farm manager Yigal Ben-Tzvi explains that in 1992, he brought back fertilized sturgeon eggs from Russia, hoping to raise sturgeon to sell their meat to the growing Russian-Jewish population in Israel. A decade later, with a leap in the price of caviar, he decided to let the sturgeon get older so they could produce eggs. This year they hope to produce four tons of premium caviar. "The Israeli caviar is the best there is today on the market," says Eric Ribert, chef and owner of New York's Le Bernardin restaurant.
2012-06-15 00:00:00Full ArticleBACK Visit the Daily Alert Archive