Word: paddlefish
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Caviar, or salted sturgeon eggs, hasn't always been so valuable. In the 19th century sturgeon were so plentiful in U.S. waters that bars gave caviar away. Overfishing destroyed the industry. Domestic fish farmers are now reviving it, marketing American caviar from such species as paddlefish, trout and hackleback. From white sturgeon alone, U.S. aquaculture is producing about 10,000 lbs. of caviar annually; at $30 per oz. retail, it has become a $5 million-a-year industry. But to Zaslavsky and other sea snobs, American caviar is nothing like beluga. "It's like a $10 wine compared with...
...Scientists can't get their hands on enough beluga sturgeon to start breeding them in the U.S. (there are fewer than five in the 50 states), but America does have its own natural population of sturgeon and sturgeonlike fish. Roe from native white sturgeon and its close cousin, the paddlefish, is becoming increasingly popular. Stolt Sea Farm, near Sacramento, California, has boosted production of its Sterling-brand caviar of farmed white sturgeon from 23 kilograms in 1995 to more than six tons a year...
...opened a new seafood restaurant called RM. "I always had Caspian caviar on my menus," says Moonen. But when he noticed a decline in the quality of Caspian caviar a few years ago, Moonen started shopping for alternatives. His menu currently features Blue Island oysters with cucumber sorbet and paddlefish roe, sea-urchin custard with champagne foam and rainbow-trout caviar. Next up: buckwheat waffles with Sterling caviar. Purists would be appalled, but if that's what it takes to ensure the survival of an ancient sea creature, it may be worth...
...their hands on enough beluga sturgeon to start breeding them in the U.S. (there are fewer than five in the 50 states), but America does have its own natural population of sturgeon and sturgeon-like fish. Roe from native white sturgeon and its close cousin, the paddlefish, is becoming increasingly popular. Stolt Sea Farm, near Sacramento, Calif., has boosted production of its Sterling-brand caviar from farmed white sturgeon from 50 lbs. in 1995 to more than 12,000 lbs. a year...
...caviar on my menus," says Moonen. "It was the benchmark of what caviar was supposed to be." But when Moonen noticed a decline in the quality of Caspian caviar a few years ago, he started shopping for alternatives. His menu currently features Blue Island oysters with cucumber sorbet and paddlefish roe. He also offers patrons sea-urchin custard with champagne foam and rainbow-trout caviar. Next up: buckwheat waffles with Sterling caviar. Purists would be appalled, but if that's what it takes to ensure the survival of an ancient sea creature, it may be worth it. --With reporting...
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