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