In the past, caviar producers had to kill fish to obtain the precious, salty eggs often found in high-end restaurants and sushi bars. As the BBC reports, a farm is pioneering the production of kill-free caviar created by natural spawning. The fish are raised and “milked” in such a way that they can continue to produce eggs in the future. This method yields vegetarian caviar, which benefits farmers by allowing them to continue using productive fish and reducing the suffering of farmed fish.