During life or...

There are two ways to obtain caviar: live and "killed". Sturgeon farmers can argue about this for hours, citing different arguments. The difference is in what stage of development the caviar is at: with the "killed" method, the caviar is at an earlier stage of development, so it is denser. Aquaculture workers who use this method assure that this production method helps to use a minimum of salt and does not resort to pasturization, so you can get fresh black caviar all year round.
But, the live method is more humane, since the fish remains alive, and it is also more economical.

Sturgeons take a long time to mature and begin to produce caviar at 6-10 years of age, depending on the species. Therefore, it is quite difficult to believe that farmers really kill fish for the sake of caviar, which they have been growing for so long.
So the term "killed" and "dense-roe" sturgeon, most likely, are hiding poaching "exploits".
#OSETR gets caviar in a humane, live-caviar way!