Free: Contests & Raffles.
I think that selling non-farmed sturgeon caviar in the US is now illegal. Those were the days! There are some really great farmed sturgeon caviars now available. As well, paddlefish caviar is very good. The last company I worked for made domestic caviars and also sold Russian sturgeon caviar made from a farm in Moldova. I almost preferred the steelhead...almost. There's nothing like good oscietra or beluga/sterlet hybrid caviar that has only salt added. But the steelie had such great "pop". We also had golden char (lake trout, which is actually a breed of char, not trout) caviar - much smaller eggs with less pop but a really soft and buttery flavor. I doesn't suck when your boss allows you to mix Russian caviar and white Italian truffles in with your scrambled eggs.
Quote from: pianoman9701 on October 14, 2020, 02:13:25 PMI think that selling non-farmed sturgeon caviar in the US is now illegal. Those were the days! There are some really great farmed sturgeon caviars now available. As well, paddlefish caviar is very good. The last company I worked for made domestic caviars and also sold Russian sturgeon caviar made from a farm in Moldova. I almost preferred the steelhead...almost. There's nothing like good oscietra or beluga/sterlet hybrid caviar that has only salt added. But the steelie had such great "pop". We also had golden char (lake trout, which is actually a breed of char, not trout) caviar - much smaller eggs with less pop but a really soft and buttery flavor. I doesn't suck when your boss allows you to mix Russian caviar and white Italian truffles in with your scrambled eggs.Yes it was. The company was a victim of shutting down the state. Gone.Sounds like a nice benefit.
How do you "make" caviar? Just pull the eggs, throw some salt on the roe and eat up?
Quote from: ctwiggs1 on October 15, 2020, 09:29:42 AMHow do you "make" caviar? Just pull the eggs, throw some salt on the roe and eat up?First, you have to run the skeins over a screen big enough to allow the eggs to drop through. Once you've separated the egs, you rinse them, drain them, and add a salt slurry - some keep them in salt (refrigerated, of course) for up to 24 hours. Then you drain them again and package for consumption or freezing. If you are freezing in jars or tins, you must leave a little space for expansion. Also, during the salting process, flavor can be added - maple syrup, liquid smoke, sake, whiskey, etc.
Quote from: pianoman9701 on October 15, 2020, 09:36:38 AMQuote from: ctwiggs1 on October 15, 2020, 09:29:42 AMHow do you "make" caviar? Just pull the eggs, throw some salt on the roe and eat up?First, you have to run the skeins over a screen big enough to allow the eggs to drop through. Once you've separated the egs, you rinse them, drain them, and add a salt slurry - some keep them in salt (refrigerated, of course) for up to 24 hours. Then you drain them again and package for consumption or freezing. If you are freezing in jars or tins, you must leave a little space for expansion. Also, during the salting process, flavor can be added - maple syrup, liquid smoke, sake, whiskey, etc.Seems like a "kids are out of the house" kind of project