When Peter the Great gave Louis XV a gift of caviar, the French king tried it, and then spat it out on the floor of Versailles. About 320 years later we seem to have gotten used to the taste. “The fancy cars, the women and the caviar, you know who we are,” sings Ludacris in “Pimpin’ All Over the World.” It’s not just that these fish eggs taste good: they taste like the high life.
Look beyond its aura of glamour and you’ll find that caviar is the product of an intricate and shifting global industry. With U.S. bans on caviar from the critically endangered Caspian and Black Sea sturgeon, traditionally the source of the most prized eggs, that business got a lot more complicated. Read more at Bloomberg.com
By Ann Marie O’Phelan
Central Florida’s Agri-Leader
Published: November 13, 2013
Located on 120 acres in the tiny town of Bascom, there are 100 tanks that hold an impressive sturgeon population of approximately 100,000.
The tanks are full of the critically-endangered Beluga, Sevruga, Sterlet and to a lesser extent Russian Osetra sturgeon. Sturgeon AquaFarms is actually the largest Beluga aqua farm in the world and has more Beluga sturgeon than the Caspian Sea
By Susan Segrest
Marky’s, a specialty food retailer, importer and distributor based in Miami Gardens, Fla., was founded in 1983 as a small food store by Mark Zaslavsky and Mark Gelman, immigrants from Ukraine. Today it has multiple retail outlets, a caviar aquafarm in North Florida, an Italian cheese production facility, a European e-commerce division in Germany, distribution facilities in Miami and Panama and a division focused exclusively on specialty food sales to cruise ship lines.
Read more here: The Marky’s Group – SpecialtyFood.com
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.