For centuries it was seen as an exclusive delicacy from the Caspian Sea, but now the caviar on the plates of the elite is more likely than ever to have come from China. Young fish are raised at Qiandao Lake, before being moved to an inland facility until they reach eight or nine years old, when their eggs are harvested and the fish used for food. Chinese companies are responsible for a third of global caviar production, according to the Ministry of Agriculture.