Caviar
Caviar
Settlers of America discovered sturgeon to be the most prolific fish of the North American continent. In the beginning of 19th century, the United States was the major producer of caviar in the world and produced 90% of the world's caviar.
The American caviar industry got started when Henry Schacht, a German immigrant, opened a business catching sturgeon on the Delaware River. He treated his caviar with German salt and exported a great deal of it to Europe. At around the same time, sturgeon was fished from the Columbia River on the west coast.
At one time, caviar was so common in America. It was served in saloons to encourage thirsty drinkers. Hudson River sturgeons were so plentiful that the flesh was referred to as "Albany beef." A nickel could get you a serving of the best caviar available in New York, and many of the most lavish establishments, including the Waldorf Astoria, offered free-flowing caviar as an amuse-bouche opening to an elegant meal. Caviar was also a common food in California during the gold rush days.
Recently, the United States has made a strong comeback in caviar production.
The U.S. Goverment says that the roe of sturgeon may be called simply "Caviar," whereas the roe of other fish can be called "Caviar" only if the name of the fish comes first. The following is a descriptive list of caviars made from American fresh water fish:
American Sturgeon - Sturgeon resemble a prehistoric creature, but they are actually the modern relics of an ancient group of fish with fossil records dating back 100 million years. These fish can run up to 10 feet in length and weight more than 300 pounds. Many fish of 800 to 1,000 pounds or more were caught around the turn of the 20th century, but by the 1920s, the biggest sturgeon were gone. The sturgeon has no skeletal structure. When removed from the water, all the fish's weight lies on its internal organs.
Lake Sturgeon (Acipenser Fulvescens) - Mature sexually in 15 to 20 years, run upwards of
Settlers of America discovered sturgeon to be the most prolific fish of the North American continent. In the beginning of 19th century, the United States was the major producer of caviar in the world and produced 90% of the world's caviar.
The American caviar industry got started when Henry Schacht, a German immigrant, opened a business catching sturgeon on the Delaware River. He treated his caviar with German salt and exported a great deal of it to Europe. At around the same time, sturgeon was fished from the Columbia River on the west coast.
At one time, caviar was so common in America. It was served in saloons to encourage thirsty drinkers. Hudson River sturgeons were so plentiful that the flesh was referred to as "Albany beef." A nickel could get you a serving of the best caviar available in New York, and many of the most lavish establishments, including the Waldorf Astoria, offered free-flowing caviar as an amuse-bouche opening to an elegant meal. Caviar was also a common food in California during the gold rush days.
Recently, the United States has made a strong comeback in caviar production.
The U.S. Goverment says that the roe of sturgeon may be called simply "Caviar," whereas the roe of other fish can be called "Caviar" only if the name of the fish comes first. The following is a descriptive list of caviars made from American fresh water fish:
American Sturgeon - Sturgeon resemble a prehistoric creature, but they are actually the modern relics of an ancient group of fish with fossil records dating back 100 million years. These fish can run up to 10 feet in length and weight more than 300 pounds. Many fish of 800 to 1,000 pounds or more were caught around the turn of the 20th century, but by the 1920s, the biggest sturgeon were gone. The sturgeon has no skeletal structure. When removed from the water, all the fish's weight lies on its internal organs.
Lake Sturgeon (Acipenser Fulvescens) - Mature sexually in 15 to 20 years, run upwards of