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Description
Hot spring waters give rise to Switzerland's first caviar The Swiss Alps are an unlikely location to harvest caviar, but for the Trophenhaus Frutigen company, natural hot springs and pure mountain air make for ideal conditions. Almost 40, 000 sturgeon fish are kept in the village of Frutigen, producing caviar which retails for 2,500 euros per kilogram. A natural sound version of an AFPTV report.