31–40 of 113 posts
What's interesting about beluga caviar is that it taste varies a lot. I've tried illegally caught Russian caviar and then I've tried some caviar from a sustainable farm and the former was way better for some reason.
Generally wild-caught fish taste better, probably because of the differences in diet and activity.
https://www.washingtonpost.com/lifestyle/food/farmed-vs-wild...
I honestly thought this was a link to an article about caviar bars, kind of like energy bars or chocolate bars.
I enjoy beluga caviar - very expensive for what it is though. A much cheaper alternatve is (homemade) black olive tapenade - almost as good for similar usages, and far more sustainable. But I suspect the consumption of caviar is more about signalling than actual taste anyway.
A more comparable sustainable alternative is seaweed caviar. It looks, feels and tastes pretty much the same as any caviar.
I'm slowly going vegan, for environmental and ethical reasons, and that was one food replacement I realized does a really good job at being as good at being a replacement.
I'd suggest anyone near an ikea try it.
"It takes twenty years for a female beluga to mature, and at that point she can weigh as much as 1,800 pounds [...]. Such a fish could yield twenty pounds of eggs [when killed]." That's got to be one of the least sustainable things I've ever heard of. I tried caviar once. It didn't taste like much, and I didn't see the point.
I enjoy beluga caviar - very expensive for what it is though. A much cheaper alternatve is (homemade) black olive tapenade - almost as good for similar usages, and far more sustainable. But I suspect the consumption of caviar is more about signalling than actual taste anyway.
That's like saying that Trabant is a much cheaper alternative to Bentley. Technically it is... but not quite. Edit: I don't know how to be any more clearer here, but "Olive tapenade as a beluga caviar alternative" is straight from the /shit-the-hn-says department, it's beyond ridiculous. "Ketchup as a San Marzano tomato alternative."
"It takes twenty years for a female beluga to mature, and at that point she can weigh as much as 1,800 pounds [...]. Such a fish could yield twenty pounds of eggs [when killed]." That's got to be one of the least sustainable things I've ever heard of. I tried caviar once. It didn't taste like much, and I didn't see the point.
It is as sustainable as fishing any other species of fish. Whether caught for meat or eggs the result is the same. What matters is the quantity fished. Many luxury foods became so because of culture/fashion trends, btw. For example, lobster used to be used to fertilise fields and to feed prisoners and servants in the American North-East.
With such a long generational gap, of 20 years, that seems unlikely.
And lobster wasn't a fancy meal until early 20th century https://www.history.com/news/a-taste-of-lobster-history "lobsters were routinely fed to prisoners, apprentices, slaves and children during the colonial era and beyond"
Earlier quoted context omitted.
Generally wild-caught fish taste better, probably because of the differences in diet and activity.
WaPo tried to test this, and found that a bit of added salt overwhelms any difference in meat quality. https://www.washingtonpost.com/lifestyle/food/farmed-vs-wild...
I mean, I buy the farmed stuff because it's good enough for me, but I'm not exactly a super taster given my love for bitter stuff.