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Building a Better Fish

Eilene Zimmerman

Richard Brauman always loved caviar. But for many years the former Federal Reserve employee found that, no matter how much he was willing to pay for quality, the goods often had a stale, fishy taste. He blamed it on the traditional practices of companies in caviar-producing countries like Russia and Iran, where fish eggs are harvested infrequently and may be heavily preserved with salt and borax

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