Subject: Re: NANFA-L--Caviar Bytes
From: James Smith (jbosmith at gmail.com)
Date: Wed Oct 06 2004 - 14:45:11 CDT
Develope a taste for shiners, you'll never run out :-D
On Wed, 6 Oct 2004 12:22:26 -0700, Bob Sinclair <rjs at silcom.com> wrote:
>
>
> Jan:
>
>
>
> Thanks. I see you're way ahead of me. I sure wish I didn't like
>
> the damned stuff so much. :-(
>
>
>
> Since I became aware of the threat to the sturgeons in the
>
> Caspian Sea, I've avoided buy any caviar from that source.
>
> The prices sure made that decision an easy one.
>
>
>
> Maybe I'll try to cultivate a taste for salmon "cariar," which
>
> is nowhere near the same in either taste of consistency.
>
>
>
> Or maybe I should consider becoming a vegetarian...
>
>
>
> Bob
>
>
>
>
>
> -----Original Message-----
> From: owner-nanfa-l at nanfa.org
> Hoover, Jan J ERDC-EL-MS
> Sent: Wednesday, October 06, 2004 11:00 AM
> To: 'nanfa-l at nanfa.org'
> Subject: RE: NANFA-L--Caviar Bytes
>
>
>
>
> Bob writes:
>
>
>
> Translating the per ounce prices into per pound prices emphasizes what is
> behind
>
> the unfortunate poaching which has threatened to drive the Beluga sturgeon
> of the
>
> Caspian Sea to extinction. (See below)
>
>
>
>
>
>
> Beluga sturgeon
> $1728-$2,000 lb.
> Russian sturgeon
> $640-$848
> Stellate sturgeon
> $544-$688
>
> White sturgeon
> $480-$880
> Shovelnose sturgeon
> $224-$496
>
> Paddlefish
> $224-$496
> Bowfin ('cajun caviar')
> $96-$224
>
>
>
> Jan responds:
> Bob -
>
> ....and could threaten our North American ganoid fishes as well.
> Compounding the problem are recent rave reviews of the flavor of our
> domestic caviars. Public favor may not be much of a problem for white
> sturgeon
> (http://www.caviaremptor.org/whatsbeingsaid.html) but it could present a
> real threat to wild populations of paddlefish and sturgeon
> (http://whatscookingamerica.net/caviar.htm) the caviar from which is now
> described with words like "smooth," "silky," "buttery," "nutty" and
> "complex." One page used the term "Chattanooga Beluga." By contrast, bowfin
> caviar is typically described as "lively," "tangy," and "earthy."
> http://www.seafoodplate.com/products/caviar.aspx?id=fso
>
> - Jan
>
>
>
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: Fri Dec 31 2004 - 11:27:39 CST