We are a commune of inquiring, skeptical, politically centrist, capitalist, anglophile, traditionalist New England Yankee humans, humanoids, and animals with many interests beyond and above politics. Each of us has had a high-school education (or GED), but all had ADD so didn't pay attention very well, especially the dogs. Each one of us does "try my best to be just like I am," and none of us enjoys working for others, including for Maggie, from whom we receive neither a nickel nor a dime. Freedom from nags, cranks, government, do-gooders, control-freaks and idiots is all that we ask for.
One of the tastiest and most luxurious hors d'oeuvres is soft-boiled quail eggs with caviar. Eggs on eggs. It's really gotta be served with champagne. But how does the regular family afford enough Osetra caviar at $60/oz to be generous with it? They can't, because a minimal dose is about 1 oz. per person. We'll get to that in a minute.
Best way to eat fine caviar? Off those tiny caviar spoons with a shot of Russian vodka. Second best? On a blini. Third best? On a quail egg.
(By the way, if you have any left-over caviar, it's great on regular soft-boiled eggs or on top of an omelette the next day. It also freezes pretty well.)
Since I'm on the topic of caviar, a chef friend's favorite sandwich is a toasted bagel with creme fraiche (or the very heavy type of sour cream or, at worse, cream cheese) with a pile of caviar and a sweet onion.
The great caviars of the world are, of course, from the various varieties of Sturgeon. Today, sturgeon are farm-raised in some places (eg this French farm raised caviar). Yes, there are wild sturgeon in America (relatively endangered) and every once in a while somebody pulls a 16-footer out of the Hudson River.
Here's a stranger fish from which the roe is marketed: The American Paddlefish. It's a cousin of the sturgeon, lives in the Mississippi River drainages. Here's one plankton-feeding:
I've never had Paddlefish Caviar, but I'd like to try it. Wild American Paddlefish Caviar goes for around $30/oz. It's a shame that you can't squeeze the roe out of a fish and then let the fish go to make more.
Never eaten it, or at least don't remember eating it.
But I was wondering what type of sturgeon you guys have in the Hudson. I was intrigued by the thought of 16' beasts lurking in those waters. I wonder how big they were when the original European settlers got to the Hudson area in the early 17th century.
I had no idea that there was an Alabama sturgeon, either, but I found a link for that species from wikipedia