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Caviar no more....?
From BBC news:
Quote:
I'm really going to miss caspian caviar, at least for a while. |
Good for them. I've never eaten caviar and now I suppose I never will. :)
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I don't know the specific brands off hand, but there are other brands of caviar out there, and some of it is very good, so people that are into it have alternatives. I know Ro is very good. :)
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I tend to hate people who eat lots of caviar.
So hah. Hah to the people I hate. EDIT: no offense to anyone who eats caviar. I don't hate people because they eat caviar, but people that I tend to hate eat caviar. |
Same thing is going to happen to Chilean Sea Bass as well... over consumption.
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I guess this means I'll have to reduce my diet to just kobe beef, foie gras and truffles. Sad day indeed.
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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... |
There's a Trout farm in Fairview NC: Sunburst Trout Farm, that makes Trout caviar. Apparently it's a *big* deal in the caviar world.
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Don't get me wrong... there are other caviar producers out there, and many of them are really excelent. Caspian caviar is in a class of it's own, though. It's been that way for a long, long time.
Sage, I've had NC caviar from trout, and it's quite good. It has a unique taste. |
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