Denmark and kelp are not the first things that come to mind when thinking of caviar. Well, maybe kelp, given that it
shares a briny flavor with caviar. Nevertheless, the Danish, a people better for known for salted herring and the
pastry Wienerbrød (aka
Danish) are trying their hand at a caviar substitute made from seaweed.Cavi-Art is said to have the same texture and pop as the real thing, but tastes more like seaweed than fish roe. Its boosters cite the price advantage $8 for 3.5 ounces versus $700 for four ounces of beluga. They also make a very good point that using their product doesn't threaten wild sturgeon.
Cavi-Art's containers bear a note that reads, "To be used as caviar." I'd be happier if it said something along the lines of "Imitation caviar-food product."
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