[Sca-cooks] Caviar

[Shannon Malone]

Anahita,

Did you know that there is excellent caviar being domestically produced on a sturgeon farm in the Sacramento River Delta?  It has gotten outstanding reviews.

http://www.tsarnicoulai.com/tsar-about.html

Meadhbh/Shannon
--

On Tue, 8 Oct 2002 16:26:02
 lilinah wrote:
>Yeah, but blini (crepes) with caviar and Melba toasts with caviar are
>best with real caviar. The red stuff is some fish roe, but not
>sturgeon roe. And as a caviar fan, i assure you, it isn't the same
>thing.
>
>HOWEVER
>
>I have sworn off sturgeon caviar because they are now endangered.
>They live VERY long lives, which not sliced open for their roe, and
>they don't breed very rapidly. They're being illegally fished and the
>stock is depleting
>
>SO
>
>It's red fish roe for me, and it just doesn't work on blini, unless
>you haven't ever had the real thing, i suppose.
>
>Yeah, yeah, i sound like a terrible snob, i know... BUT ...aren't we
>cooks? Don't we appreciate the quality of our ingredients and the
>differences among them?
>
>Not all cheese is the same, as we all know. And in truth, not all
>fish roe is the same. Various kinds are more suitable for some uses
>than others.
>
>Anahita
>who eats the red stuff on sushi and in taramosalata
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