Using high-tech harvesting methods, a Thai-Russian partnership is offering a more ethical and affordable product, sparing the endangered fish that provide the delicacy from their usual fate of death.

“The price is more affordable, I would say, compared to the ones we imported,” Ton explained as he sprinkled caviar over the Thai dip “Lhon Pu” at his restaurant, Lahnyai Nusara.

Using caviar also helps challenge perceptions that Thai cuisine must always be spicy with strong flavours, he added. “I think it’s opened many doors for many chefs to use it as well.”