Did you know that we used to get black caviar from beluga sturgeon by killing the fish? Yep, that’s right. And these fish are super rare—it takes them 15 years just to mature and produce the good stuff. So, for a long time, it wasn't looking good for these guys. But thanks to some clever scientists, there’s now a no-kill method! They use ultrasound, like a fishy X-ray, to check if the roe is ready and high-quality. If it is, they gently squeeze the fish, and out comes the caviar—no harm done! It's a win-win: we get the caviar, and the fish gets to live another day.

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