A German scientist spent 9 years developing a method that made it possible to harvest caviar without killing the fish or making it suffer. The process looks like this: when a fish seems ready for the egg harvest, farmers start to monitor it using ultrasound. Then they change its diet and implement certain proteins into it. When it’s time to harvest the eggs, the fish gets a special massage that allows it to release the eggs without any discomfort. This process can be repeated every 15 months. The technology is already being used for sturgeon and is currently being tested on salmon.