Caviar Gifts How to Buy, Serve and Enjoy Caviar Caviar Down on the Farm Eating caviar is a special event. So do it up right. First, know how much to buy. Caviar is sold by the ounce or in grams. An ounce of caviar is just over 28 grams, which is about one serving. If you’re buying caviar ahead of time, store it in the coldest part...
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More copper colored than pale, pale ale is a British invention with a yeasty fruitiness and a dry hoppy finish, though not as hoppy as India pale ale. The fruitiness in the Yards Philadelphia Pale Ale leans toward citrus. It is lean and clean with lovely floral notes and a crisp, slightly bitter finish. The floral and citrus notes...
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To those of you who have watched “The Deadliest Catch,” the Alaska seafood industry may seem tough and dangerous. It is. But this very important supplier of America’s seafood has also become remarkably sophisticated. Copper River Seafoods, named for the river that produces some of the world’s most prized king salmon, is a...
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Vegetarians may not think of a seven-course seafood dinner as abstinence, but that is how many Italians around the world celebrate Christmas Eve. The Feast of the Seven Fishes, or cenone in Italian, is a commemoration of the wait for the midnight birth of Jesus. So where’s the abstinence? Since its earliest days, the Catholic...
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When I asked Ira Goller, owner of Murray’s Sturgeon in New York, what kind of caviar he would eat if he had the choice, he stopped for a second and said, “You mean, if I’m paying? Then I’d go for sevruga.” Gerald Stein, president of Miami-based Stone Hill, which sells Iron Gate caviar, prefers osetra....
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While Alaska produces a variety of excellent seafood, such as cod, halibut and king crab, salmon is the big enchilada. But salmon comes in several forms. First, there are two kinds of salmon, Pacific and Atlantic. All commercially sold wild salmon is Pacific, because it comes from ocean waters from Alaska to California. King or...
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