Gastronomy 17 January 2020

Caviar

It has long been the rarest of luxuries. Now, says Essi Avellan MW, a more sustainable approach is broadening caviar's reach

Photography by Deborah Wastie

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A Spoon of Caviar
a Tin of Caviar
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Is this the way to a more ethical caviar?

Once the epitome of conspicuous consumption by a wealthy elite, caviar is now harnessing more sustainable methods of production that are broadening the delicacy's reach, suggests Essi Avellan MW
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