The cool new thing in French haute cuisine? Madagascar caviar

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The cool new thing in French haute cuisine? Madagascar caviar
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One of the world’s poorest nations, Madagascar, is producing one of the most expensive delicacies – caviar. Here’s how:

LAKE MANTASOA, Madagascar - 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.

With the world’s fourth highest rate of chronic malnutrition, Madagascar is an unlikely source for a luxury food that fetches upwards of 700 euros per kg in plush French restaurants. The global caviar market is projected to grow at 7% per year to around $560 million by 2025, according to Adroit Market Research, an Indian-based business analytics and consulting company.

Inside, a four-foot sturgeon is heaved onto a stainless steel gurney. One worker slices it open while another carefully removes caviar for cleaning, sifting and salting. Each fish produces a pile of dark gray, brown or black eggs. Acipenser employs between 250 and 300 locals, depending on the season. It made its first batch in 2017.

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