Caviar, some of us think, delicacy and the peak of culinary excellence. Some of us think caviar and we think “fishy egg crap.”
Marshallberg Farm right here on the coast of North Carolina thought caviar equals a sustainable and farm-able protein source. Beyond all the other attributes let me validate this episode (http://ncfbpodcast.libsyn.com/marshallberg-farm) and clarify by letting you know that the caviar and smoked sturgeon meat was simply delicious, you must try it! By the way caviar doesn’t only come from Russia.
Did you know that caviar dates back to ancient Greece? Did you know that the USA imports 90% of our seafood? Did you know that there are multiple types of Sturgeon fish and only 3 are ideal for making caviar. Do you know what vodka or beverage pair best with caviar? Listen in to find out all the answers and what it takes to make caviar and the technology Marshallberg Farm uses to make it efficient and delicious.
About the Producers:
Hospitality industry veterans, Max Trujillo and Matthew Weiss, get behind the scenes of North Carolina’s burgeoning food and beverage culture. Hear from local chefs, sommelier’s, distillers, farmers, brewers and the whole lot of them in the NC F&B podcast.
“Our intention is to create a behind-the-scenes conversation between industry professionals. Whether we are speaking with an advanced level sommelier about their wine program or a chef about breaking down an entire pig, we just want the conversation to be real, unedited and honest. The food and beverage world is a unique industry, and North Carolina’s food scene is growing everyday.
Take a listen. We hope to entertain, teach and inspire while offering some specific information about the NC food scene.”
-Max & Matt