You should be presently hearing an extract of Rimsky Korsakov's Sharzadeh (Scheherazade)

red-cyan

 

A very expensive dish that belongs to some great restaurants and exquisit delicatessen, and as you know France is well known for its great restaurants...! The biggest problem with caviar is an environmental one because decades of overfishing of wild sturgeons mean fewer mature fish and scant opportunities to reproduce. This cycle is evident in the Caspian Sea's dwindling beluga population, which has dropped more than 90 percent. (source) As for me, I do prefer making (3D) photographs with caviar than eating it mostly because I feel concerned by the fate of the endangered wild sturgeons. To be honest, that is not the true reason because thanks to fish farming and breeding the hunting of wild sturgeons is no longer the most accurate process to produce caviar. The fact is that I am not that rich to afford caviar in my regular meals !

Besides that, being extracted from fish, caviar is surely healthier than all that (fat) meat that too many people gulp down in too big amounts. Here we are! There would be then some good reasons to promote caviar (yes!): the fight against obesity. Let's notice that the world is spending every year a lot of billion dollars to fight this plague, which is particularly due to an overconsumption of meat and sugar, and to a lack of physical exercise. (Source)

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