
Recipe Redux: Corncakes With Caviar, 1985
Published: August 25, 2010
Food journalist Amanda Hesser revisits Anne Rosenzweig’s Corncakes with Caviar, a
signature dish from her New-American restaurant Arcadia. Intended as a first course or amuse bouche, these
little cakes are topped with crème fraiche and American Sturgeon caviar. Hesser recommends California
Caviar Company as a good source from which to purchase sustainable caviar.
Rosenzweig’s corncakes are described as “tasty little gems — crisp and pebbly with bits of corn and lacy
around the edges.” The chef has also paired these with a bowl of chili for a more down-home dish.
Hesser
explores a modern rendition of the 1985 success with the help of Chef Mark Fuller from Spring Hill in Seattle.
His interpretation of the dish replaces the caviar with spot prawns, and corn pudding for the corncakes.
Although it looks less familiar, it is equally as delicious. Both recipes are given in the article.
Read
the entire article here. (Source: The New York Times)
Breakfast Club: Introducing Bacon and Eggs Caviar
Published: July 23, 2010
And even with that steady devotion, it’s okay to still expect to be wowed every so often...
So allow us to introduce Bacon & Eggs Caviar, an infused, flavored twist on one of the most luxurious
delicacies of the modern world, available now.
Technically not caviar (which is made with sturgeon roe) in the strictest sense, Bacon & Eggs incorporates the
sturdier trout roe and infuses it with bacon to create a smoky fresh-from-the-sea morsel reminiscent of lox—
making it the ideal accompaniment to your morning bagel and cream cheese.
Of course, you won’t want to stop there. We say, scoop it on anything where you’d put bacon—like your next
burger or oysters, or even your next California roll. If you’re thinking trout roe is a downgrade from sturgeon,
you should know that it’s bigger, which means more room to pack in that all-natural, applewood-smoked
bacon pop your beluga has always been missing.
Since it’s highly perishable, you can call up the Marina-based producer, and they’ll hand-deliver anything
from an ounce jar to a pound tin to you in the Bay Area that day—or the next, at the latest.
Rack it up as yet another win for bacon.
Read
the entire article here. (Source: Urbandaddy.com)
Beluga Back on Market as Export Quotas Set
Published: July 26, 2010
GENEVA — Iran, Russia and three former Soviet republics have agreed on tight export quotas for wild caviar from the Caspian Sea for 2010, including 3 metric tons of prized beluga, a United Nations scientific agency said Friday.
High levels of poaching and illegal trade in the Caspian led to a temporary ban on international trade in wild caviar and other sturgeon products in 2001. At the time, CITES estimated that illegal trade was 10 times greater than legal trade. This forced Caspian Sea countries to agree on export quotas the following year, which they have done annually except for 2006 and 2009. To have their proposed quotas published, countries with shared sturgeon stocks must agree among themselves on catch and export quotas based on scientific surveys of the stocks, according to CITES, a Swiss-based treaty body that regulates international trade in wildlife.
The agreement covers six wild sturgeon species ? including huso huso, which produces beluga caviar, the most expensive. All six are listed in CITES's Appendix II, which means that they are not considered endangered species but international trade in them must be regulated on a scientific basis.
Read
the entire article here. (Source: The Moscow Times)
Pressed Caviar: The Last Undiscovered Indulgence
December 2008 — Pressed caviar ? or payusnaya in Russian ? is a smooth, dense, nicely salty paste made from the fish eggs that break during the packing of traditional caviar. Once quite common in France, it was featured at New York City?s famed Le Pavillon restaurant, where I worked in the late 1950s. In the past 20 years, however, pressed caviar has almost disappeared from the market. In an attempt to bring it back, I recently partnered with the California Caviar Company to create a new pressed sturgeon caviar. I hope my recipes will inspire people to try it.
Read
the entire article here. (Source: Food&Wine.com)
Caviar Dreams
December 2008 — Caviar continues to be a gathering point for both (Jacques Pépin) and Denver-based daughter (Claudine Pépin).
So much so the (they) have created a sustainable line of caviar. The two launched their Pépin Payusnaya and Caviar Claudine — as part of the California Caviar Company's Chef's Signature Series — during June's Food & Wine Classic in Aspen.
Read
the entire article here. (Source: 5280.com)
Anglers Help with Paddlefish Research
June 8, 2008 — The Sooner State is one of the (Midwestern states home to Paddlefish) and a recent paddlefish
research project may have just netted the Oklahoma Department of Wildlife Conservation (ODWC) more than 1$ million. But
even more important than the monetary gain may be the amount of data collected on this species and the interaction
with anglers fishing for these beasts.
"Up until now we had a brush fire approach to paddlefish management," said Brent Gorder, Northeast Regional Fisheries Supervisor for the ODWC. "We've done creel surveys and looked at the exploitation of thes fish since 1979, but we really only knew about the current population and didn't get the answers we were looking for since many of these fish take eight to ten years to reach maturity."
A total of 4,221 paddlefish were processed at the PRPC (Paddlefish Research and Processing Center) with about 60 percent being males. Gordon said the amount of data and positive publicity for this endeavor was huge. "This provides us with too much good information to ever stop doing it," Gordon said. "We now have a database on paddlefish that any state in the country would envy." Plans are already under way for the 2009 paddlefishing season and Gordon says his administration thinks the PRPC was a huge success.
"One of the most important benefits of the PRPC was that it put our biologists in one-on-one situations with anglers from all over and they could talk about paddlefish and even other species like blue catfish and crappie," Gordon said of the public support and interaction often so crucial to the success of any governmental venture. "It's a win-win situation for everyone and we've got a lot of good press from it and anglers really love it so there's no way we could stop it now."
Read
the entire article here. (Source: cjonline.com)
Azerbaijan: Ready for Sturgeon
Fishing Ban, Though Reluctant to Follow Russia
May 2, 2008 — Azerbaijan stands ready to back a Russian
ban on Caspian Sea sturgeon fishing, but local experts
say
that,
in many
ways, Azerbaijan is more of a model for sustainable sturgeon
fishing than Russia itself.
The five Caspian Sea littoral
states -- Russia, Azerbaijan, Iran, Kazakhstan and Turkmenistan
-- are responsible for
about 90 percent of the world’s black caviar production.
However, experts warn that over-fishing may be causing
a catastrophic decline in the sea’s sturgeon population.
Read
the entire article here. (Source: Eurasianet.org)
Russian Police Arrest Sturgeon Poachers
April 14, 2008 — Police in Russia have confiscated almost eight tonnes
of sturgeon caught by poachers in the republic of Dagestan. Russia reported that
the official discovered the fish in a truck and that the illegal catch was hidden
under boxes filled with fruits. It is believed that the fish were probably ordered
by someone in Moscow and officials are now working to track down the buyer.
Read
the entire article here. (Source: iar.org/uk)
CITES Caviar Export Quotas Remain Steady for Beluga Sturgeon
Despite Threat of Extinction
March 4, 2008 — Despite evidence
that beluga sturgeon stocks have declined by a staggering
90 percent
in the
past 20 years, CITES'
2008 export quotas again permit the fish and their eggs
to be harvested. The sturgeon quota system was established
to ensure that trade in sturgeon products would only be
permitted from sustainable fisheries, but much evidence
indicates the quotas do not reflect the urgent need for
protection and the rampant illegal harvest and trade....in
2007, quotas for beluga caviar were 3,761 kg and this year,
the export quota is 3,700 kg."
Read
the entire article here. (Source: physorg.com)

|