Sustainable Resources: Rainbow Trout Caviar

Caspian sturgeon and beluga caviar long ago landed on the sour-taste list of many conscientious eaters, along with veal and foie gras. But a Massachusetts entrepreneur has found a way to satisfy the hunger of caviar lovers by sourcing his product from “sustainable fisheries,” including those for Alaskan rainbow trout. (The gourmand’s-eye view of trout eggs also reminds me of the British ghillie who ate mayflies to see why fish liked them so much.)
Little Pearl CEO Rich Bauman observes how “sustainable” caviar varies in taste: “It depends on how it’s farmed. A lot depends on the water, how fresh the caviar is, and how well it’s processed. From sites with cleaner water, it tastes cleaner. At some farms, fish eat both commercial feed and live natural feed, and that caviar tastes more wild. Some farms don’t have that and the flavor is much simpler.” Devra First in The Boston Globe.

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  • Actually, this is a good idea. Sushi aficionados have been eating salmon eggs along with other kinds of “caviar” (which, by the way, I understand is supposed to be pickled to qualify under that name). Ru San’s, a very popular sushi chain in the Southeast, has a dish called the “Egg Sampler.” It’s a rice roll filled with salmon eggs, smelt roe, and two other types of littler eggs, served raw with a raw quail egg cracked on top. Sounds utterly disgusting; having eaten it on a dare, I can attest that it actually tastes amazingly good; like the freshest omelet in the world.
    Incidentally, the salmon eggs are distinguishable in the mouth by their intense salty flavor when you crunch them. It’s kind of like that old bubble gum with the liquid center, only salty/fishy.