"Cavi-Art" news and stories

Caviar is synonymous with class and elegance, even though it is such a small thing. While it sounds exotic, I have recently noticed that it is becoming more and more common. I'm not referring to banned beluga or other imported caviars, but to domestic ones. I recently saw caviar offered for sale in the refrigerator case at my local Trader Joe's and the caviar in the photo above is a domestic from the Seattle Caviar Company, which deals with both imported options and with domestics. Luxist offers us a wealth of caviar options at a variety of prices, including a vegetarian option. To impress with caviar without breaking the bank, try looking at the domestics. A high quality domestic will be less expensive and just a delicious as an imported caviar.

Perhaps not surprisingly, caviar tastes fishy, so  it's best to serve it to guests who like fish. One of the great benefits of serving it is that there is no cooking required - except for the use of a toaster. I like to make toast soldiers, which are strips of toasted whole wheat bread, and dab the end with sour cream, creme fraiche or mascarpone cheese. Top the cheese with a bit of caviar, or let the guests do it themselves. Be sure to leave one end of the toast uncovered, so they're easy to handle.

[Photo by Nicole Weston]

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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