Procuring wild sturgeon roe to make caviar has [...]]]>

The highly distinctive, rich bursts of flavor and delightful texture offered by caviar have long made it the quintessential culinary symbol of luxury.  The delicate, delectable pearls of sturgeon roe literally pop with flavor and have delighted the palates of the wealthy for centuries.

Procuring wild sturgeon roe to make caviar has always been a time-consuming, costly process, and except for a brief period when American caviar was plentiful, the delicacy has always been priced accordingly.  Unfortunately, despite its high price, caviar is such an indulgent, nearly ideal blend of flavors and texture that it has always been remarkably popular with those who are able to afford it.  Relentless demand, overfishing and pollution of their natural habitats have caused the near-extinction of wild sturgeon species throughout the world.

Fortunately for caviar connoisseurs, improvements in sustainable aquaculture have made it possible to raise sturgeon and produce superb caviar in an economically viable manner despite the depletion of the world’s wild sturgeon population.  A handful of producers throughout the world, including California’s Tsar Nicoulai Caviar and Uruguay’s Black River Caviar, employ the latest in sustainable sturgeon farming techniques.  While these two companies are certainly in the forefront of the sustainable, farmed caviar movement, companies in Spain and France are also involved.

Osetra Caviar

Although Tsar Nicoulai and Black River both employ sustainable sturgeon farming methods, the two companies raise sturgeon in different ways.  For example, Tsar Nicoulai produces its superlative osetra American caviar from the roe of farmed native California sturgeon.  In compliance with the principles of Organic Food Production and Organic Food Processing, Tsar Nicoulai does not use fertilizers, antibiotics, growth hormones, ionizing radiation, biocides, pesticides or bioengineering at its sustainable sturgeon farms, but it does feed wholesome, organic food to its sturgeon.  The company’s fish swim in pure, artesian well water, free of pollutants.  Its California Estate Osetra is one of the freshest caviars available and rivals wild caviar in flavor, texture and overall quality.  Some of the world’s top chefs buy caviar from Tsar Nicoulai and proudly serve it in their haute cuisine restaurants.

Black River Caviar, on the other hand, produces world-renowned caviar from Siberian sturgeon raised from fertilized roe imported to Uruguay.  Black River prides itself on its “wild-raised” sturgeon farming techniques, where the sturgeon live within unspoiled environmental conditions that closely replicate what they would experience in the wild but without the presence of toxic pollutants.  Black River also feeds its sturgeon an all-natural, organic feed.  The company’s efforts primarily concentrate on recreating “life in the wild” for its sturgeon, from the beginning of the life cycle until the moment the roe are harvested.  The result is caviar that is neither wild nor farm-raised.  Instead, it is uniquely – and sustainably – “wild-raised.”  Black River’s osetra sturgeon caviar is almost indistinguishable from wild osetra.

The caviar industry’s shift to aquaculture, coupled with restrictions on commercial fishing, resulting from the endangered status of all sturgeon species, provides a “breather” for the world’s wild sturgeon population. It could potentially allow it to rebound while still permitting the production of high quality caviar.  For example, the sustainably farmed American caviar produced by Tsar Nicoulai is some of the highest quality osetra caviar in the world.

Restrictions on commercial sturgeon fishing, together with import restrictions on Caspian and Black Sea caviar, have also had the effect of increasing imported caviar prices.  Those who wish to buy caviar are increasingly turning to sustainable, farmed caviar for several reasons.   It enables them to continue enjoying superb caviar without needing to pay the inflated prices now associated with imported wild caviar, and it allows them to continue to savor their favorite delicacy without putting additional pressure on the depleted wild caviar population.

In addition, those who buy caviar produced in a sustainable manner also enjoy health benefits.  Unlike the heavily polluted waters of the Caspian Sea, the environment that sustainably farmed sturgeon live within is pollution-free.  It stands to reason that caviar from sturgeon living in fresh, free-flowing, unpolluted water would be much healthier to consume than caviar from sturgeon living in waters polluted with toxic substances.

Our all time favorite Thanksgiving side dish is whole foie gras braised in wine and garlic. [...]]]>

Although we enjoy all the traditional dishes on Thanksgiving – turkey, stuffing, gravy, potatoes, yams and green beans – we always like to add a touch of luxury and surprise to the Thanksgiving menu. Here are some of our favorites…

Our all time favorite Thanksgiving side dish is whole foie gras braised in wine and garlic. Just before serving, the juices and rendered fat from the foie gras, the wine in which it was cooked, and about half of the 50 cloves of garlic are pureed. This sauce, along with the sliced braised foie gras and remaining whole cloves of garlic is absolutely delicious with Turkey or any other type of fowl.

To prepare this scrumptious dish, first take a 1.5 pound whole lobe of grade A foie gras and sprinkle it with salt and pepper. Heat a pan large enough to hold the lobe of foie gras, then brown the foie gras on all sides over medium to medium high heat. (This will take about 10 – 15 minutes and the inside should not be cooked yet.)

Meanwhile blanch about 50 peeled garlic cloves for a few minutes. Remove the foie gras when it’s golden brown and set it aside. Add the garlic to the rendered fat in the pan and cook for a few minutes. Add about 1 cup of dry white wine and some thyme or rosemary leaves to the garlic and foie gras fat. Cook for about 30 minutes or until the taste of the sauce is to your liking. Add salt and pepper to taste. Return the foie gras to the pan with the garlic and juices and continue to cook just until the foie gras is done (check it with a knife).

Remove the foie gras from the pan again. Put all the liquid in a blender with half the garlic cloves. Blend until smooth.

Slice the foie gras and present it on a plate with the whole garlic cloves. Pour the sauce around the foie gras and serve. Garnish with fresh herbs.

If you would like to add foie gras to your meal, but you want to keep it simple and economical, just before serving the stuffing, saute a bag of foie gras cubes (1 lb. is $45) until golden brown (add salt and pepper to taste), and mix the small pieces of foie gras into the stuffing.

We always prefer to serve light appetizers in order to preserve everyone’s appetites for the main meal. Caviar and champagne is a wonderful way to kick off the Thanksgiving celebration! Though caviar can be prepared with other ingredients, we think caviar is best served alone in a crystal, glass, or porcelain bowl, preferably on ice. If you prefer a less formal presentation, or wish to pass the appetizers, try caviar on toast points or blini.

This year Perigord black truffles will not be ripe in time for Thanksgiving. If you want to add fresh truffles to your Thanksgiving meal, we suggest shaving white truffles over your mashed potatoes, or potatoes gratin. The wonderful favor and fragrance of white truffles is a perfect match with creamy potatoes.

Burgundy truffles will also pair well with Thanksgiving dinner. Add sliced Burgundy truffles to your stuffing just before serving (do not cook them), or top a pumpkin soup with shavings of Burgundy truffles.

Adding a touch of luxury to Thanksgiving dinner is easy!  Please let us know if we can assist you in any way with your menu planning.

The business plan was created decades ago, and [...]]]>

Earlier this year, the Wall Street Journal published an article about Black River Caviar’s amazing success story.  The article, titled, “Caviar Dreams, In the quest to replicate the richness of wild caviar, one aquaculture farm in Uruguay is perfecting the product”, details how Black River Caviar began.  

The business plan was created decades ago, and in 1992 fertilized Siberian sturgeon roe were imported to Uruguay where the sturgeon farm is currently located.  It takes at least seven years for sturgeon to produce roe that will be harvested and sold as Black River Caviar.  Wild sturgeon roe is known for its depth in flavor and cleanliness, and Black River Caviar set out to produce a caviar product through their innovative aquaculture facility that reproduces the distinct wild roe flavor.

“We call it wild raised,” Black River Caviar CEO Graham Gaspard says. Like cattle that wander the open, but fenced, plains of Montana, these fish lead a replica of real life, following their natural reproductive cycle. “When it’s time to swim upstream to spawn, we increase the water flow in the canals to simulate a return to the river,” Gaspard says.

The Wall Street Journal article describes Black River Caviar’s ossetra caviar as follows: “The buttery globules are firm enough to roll over the palate, each revealing its perfectly round shape, but they dissolve with the slightest pressure into a soft cream with hints of nuts, salt and freshwater.”

Black River Caviar truly produces a remarkable, sustainable osetra caviar.  To read the entire article, go to: WSJ.com.

To buy caviar online, please visit our website www.mirepoixusa.com.

Black River Caviar's aquaculture facility in Uruguay

Black River Caviar

Caviar should be stored at 26 – 35 degrees fahrenheit.  The coldest part of the refrigerator is usually the back.  The safest way to store caviar at proper temperature is to place the caviar on [...]]]>

Whether it’s imported caviar or American caviar, the most important factor in storing caviar is keeping the product at proper temperature.

Caviar should be stored at 26 – 35 degrees fahrenheit.  The coldest part of the refrigerator is usually the back.  The safest way to store caviar at proper temperature is to place the caviar on a bed of ice in a sealed bag and change the ice when it melts.  Unopened, most caviar products will last anywhere from a few weeks to a few months.  Once a can or jar is opened, caviar should be enjoyed within a few days.

If you want to store an opened jar or tin of caviar longer than a few days, it’s best to cover the remaining caviar with a small piece of plastic wrap to prevent air from getting to the caviar.

When eating caviar, always use a mother of pearl, bone, wood, or glass spoon.  Stainless steel utensils can give the caviar a tinny taste.

Please visit our online store to view our caviar selections.  We have a large selection of caviar gift boxes, and well as premium caviar products by sustainable caviar pioneers, Black River Caviar and Tsar Nicoulai Caviar.