Ben & Jerry’s Reveals Its Top Ten Flavors of 2021
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Half BakedThe cookie dough in it is unbaked, but the fudge brownies are baked. It’s literally half baked.Cherry GarciaA fan flavor suggestion. Introduced in 1987; in or near the top three ever since.Chocolate Chip Cookie …

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Sustainable Caviar

Submitted by on September 9, 2014 – 8:52 amNo Comment

switzerland_frutigen_caviarRoad Trips Foodies know that sturgeon (the fish producing the finest caviar) are endangered in the wild, but did you know that they’re being farm-raised in Switzerland?

Yes, Siberian sturgeon, the fish producing those “black pearls”, are grown in naturally warm mountain water at Tropenhaus Fruitigen, Tropenhausweg 1, Frutigen, Switzerland.

Those lucky enough to be nearby September 11, 2014, can head to the Tropenhaus’ Oona restaurant for a Caviar Tasting Session that includes “all its variations”.

There, caviar is extracted and processed by hand. Fresh caviar can be sealed raw and cooled at +2° C for up to three months (follow the individual directions on the tin). The temperature may never fall below -4° C, as otherwise this will change the flavor and consistency of the grains. Caviar should be consumed immediately as soon as it is opened, preferably served on a block of ice.

A spoon worthy of serving this delicacy is made of horn or mother of pearl. Gold spoons are also good, as they do not distort the caviar’s unique flavor. Silver or metallic spoons should never be used, as these will destroy the caviar’s taste.

(Photo courtesy of Tropenhaus Frutigen)

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