Swiss fish farm uses warm Alpine water to produce caviar

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
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  • 2015/11/13 16:50:12
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  • Kyodo / Kyodo News Images
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