Mark Zaslavsky with Mr. Avshalom Hurvitz (left), Biologist,
and Mr. Yigal Ben-Tzvi (right), General
Manager of Caviar Galilee located at Dan Fish Farms in the north of Israel.
Thanks to more than
a decade of their research, the process by which sturgeon reach maturity and
can lay their eggs,
has been cut nearly by half: to seven or eight years instead of 12 to 14.
