Episode 18: Caviar Dreams

Today we're going to talk about champagne wishes and caviar dreams. For those of you who might remember the late eighties TV show “Lifestyles of the Rich and Famous” with Robin Leach, you'll recognize that catchphrase ”And I'm Robin Leach, with those champagne wishes and caviar dreams.”

Well, we're not going to be talking about champagne today. All the focus in this podcast will be on caviar, salted, processed fish, eggs, or row, the kind that can truly be called caviar. Because it comes from various species of the anadromous fish, more commonly known as sturgeon.

As early as the ninth century, the joys of eating caviar were on record over the centuries, this nutrient rich food was famously served by Russian czars, middle Eastern Shahs, and many other royalty, but also eaten by the common folk. That is until scarcity and price took it out of their reach.

Joining me on this journey is George Faison, a market associate and caviar specialist at Brown Trading Company, the premier supplier of fine caviar and all things fish related to fine restaurants and home kitchens across the US. Brown Trading Company is located right here in Portland, Maine. George has over 12 years of experience in aquaculture and has become an expert in sustainable seafood.

Let's take a look at the source of these tasty fish eggs, how they're harvested, why they're so appreciated, and why the real good stuff is so expensive. And why Caviar dreams signify images of decadence and great luxury. George, how cool is it to go to work every day where part of your job is to taste caviar?