Swiss fish farm uses warm Alpine water to produce caviar
Marcel Baillods, chief executive officer of Tropenhaus Frutigen, demonstrates how to conduct a tasting of caviar -- by placing a small amount on the back of one's hand between the thumb and index finger -- on Aug. 18, 2015, at the company's unique greenhouse sturgeon meat and caviar farm in the Swiss Alps in Frutigen, southeast of Bern. Warm runoff mountain water from a railway tunnel nearby is used to heat the greenhouses. (Kyodo)
==Kyodo
- Product Code
- ILEA000049944
- Registered date
- 2015/11/13 16:50:12
- Credit
- Kyodo / Kyodo News Images
- Media size
- 1639 × 2289 pixel
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- 488.75(KB)*
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