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willravel,
the Jan 2006 issue of Food & Wine has an article about caviar that's being produced right here in the states; apparently some of it is pretty darn good. One producer is Tsar Nicoulai, which "sustainably farms its white sturgeon Select California Estate Osetra, then sells its nutty, creamy roe to superstar chefs like Wolfgang Puck."
What's your pref: beluga, osetra, or sevruga? I'm an osetra chick myself...
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