Traditionally, caviar was harvested by clubbing the fish causing it to become stunned, then harvesting the caviar. Nowadays, caviar is harvested surgically, simiar to a caesarean section, and the fish is stitched and kept alive. However, in many countries, this method has been banned too.
A process called stripping is considered the most humane approach, but is often not used due to lack of knowledge of this method.
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