To answer a complex question briefly, there are three interlaced issues: environmental, quality, and sustainability. In terms of environment, farmed sturgeon swim in clean artesian well water and are fed an all-natural feed; whereas wild sturgeon can swim in polluted waters (a problem in the Caspian) and eat food from those waters. In terms of quality, the caviar of fine farmed sturgeon actually rivals that of the wild caviar, because it has a fresh and clean, buttery finish. There are obviously differences in flavor, but this is due to species, environment, and other factors. In terms of sustainability, caviar from farm-raised sturgeon does not deplete natural resources (the sturgeon) to produce the caviar. This is critically important, given that all 27 species of sturgeon are on the endangered species list.