Russian Émigré envisions Panhandle as caviar capital
By Lazaro Aleman
A wetsuit-clad Mark Zaslavsky clambers over the rim of one of four indoor galvanized steel tanks and into waist-high water, home to several of his prized Beluga sturgeon — magnificent long-nosed, dark-colored fish that measure about five feet long and weigh a couple of hundred pounds apiece. The sturgeon, part of 13 separate shipments of juvenile fish that Zaslavsky personally escorted from Europe via commercial flights in 2003, now serve as broodstock for his large-scale aquaculture operation in Jackson County.
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BY LINDA BLADHOLM
Baked Sturgeon with Sour Cream
Another firm, white-fleshed fish such as carp, sole or swordfish can be used in this recipe adapted from “The Russian Heritage Cookbook” by Lynn Visson (Overlook, 2009). Serve with boiled potatoes.
4 (6-ounce) sturgeon fillets
6 tablespoons butter, divided
1/2 cup sour cream
1 tablespoon chopped fresh dill
Heat oven to 375 degrees. Grease a baking dish. Place fillets in dish and sprinkle with salt and pepper. Place 1 tablespoon butter on each one. Bake 15 minutes. Melt remaining butter. Remove dish from oven and spread sour cream over the fish. Drizzle with melted butter and sprinkle with dill. Return to oven and bake 6 minutes. Makes 4 servings.
Discover the full article here: http://www.sturgeonaquafarms.com/news/44-current-events/60-florida-raised-sturgeon-on-the-menu-at-miami-market-north-miami-bistro