Aquitaine Caviar and Sturgeon

The massive pre-historic fish that once swam freely and abundantly through nearly all of the European rivers are now essentially extinct. You will never find wild sturgeon caviar anymore; it is all farmed (no matter what the label says). The lifestyle of the fish from wild to farm has apparently changed the flavor and texture of the product itself. While these two points can already vary between species, the Siberian/Baerii caviar tending to have a more earthy flavor with the Osetra leaning towards more oyster flavor for example, they are still very different from those who would remember caviar before the 1980's.

Create a website or blog at WordPress.com

Up ↑

%d bloggers like this: