Life style CAVIAR Caviar Extraction Methods: Classic In this method, the roe, or caviar, is extracted from slaughtered fish, making it the most expensive caviar out there. Once extracted, the roe sack is sifted through a special sieve where the eggs are separated from its membrane and then washed, ready to be sent to the salting. The remaining fish, freed from its roe sack, is chopped into steaks and sent off for sale. This classic caviar is more expensive than the caviar extracted through the no-kill method and produces 1/10 of all legal caviar on the market. Sturgeon species: Beluga enters the mature age by15-20 years old and lives in the wild up to 100 years No-Kill This method is viewed as more humane. The roe, or caviar,is carefully extracted from broodstock, mature females specifically set aside for breeding. Tiny incisions made into the abdomen of the fish allow the roe to flow into acontainer, after which the fish is then sent back into the pond. After two or three years, the female can again produce offspring. This no-kill method of producing caviar is cheaper than the classic method, as the fish is used more than once. Now sturgeon are being chipped , which means the inserted chip can reveal the age and origin of the fish, as well as how many times it produced caviar already. 56 world monitor Sevruga lives to 40 years Sturgeons give their first batch of caviar on the farm at 7-8 years old or 11-13 in the wild). Each female sturgeon can provide caviar 5-7 times in a lifetime, on average once every 2years.