Swamprat
Pro-Bowler
Offline
Errrr... the one I ate in China didn't make it to 20yrs... .I doubt it was much beyond 2-3yrs... and frankly, not the tastiest fish I've ever eaten.I’d engage but I do know quite a bit about caviar.
For the record, sturgeon take like 20 years to come to maturity so it’s really hard to farm them sustainably which is why it’s so forking expensive. There are plenty of other kinds that are almost as good.