FARMER Sally Eason Sunburst Trout in Canton, North Carolina creates award-winning American Trout Caviar.

"Chefs are really starting to pay attention to where food comes from, how pure it is, and whether it is harvested in a sustainable manner."

FOOD FACTS
Does American caviar taste as good as beluga? Tradition says no — Jacques Pepin says yes.

Caviar in the Caspian Sea is nearly extinct, due to pollution and over-fishing.

SCIENTIFIC SOUP
Caviar is extremely high in Omega-3 fatty acids.

VOCABULARY
CAVIAR: Sieved and lightly salted fish roe or eggs. Caviar can come from many kinds of fish, including sturgeon, paddlefish, trout, or salmon.

MORE INFORMATION
CAVIAR EMPTOR
www.caviaremptor.org

CHEF Jacques Pepin "In love with food, its preparation, and showing the world how it is done: he is Jacques Pepin, a Frenchman who has demonstrated the art of cuisine to a generation of Americans."

DISH 1
Potato Pancake with Trout Caviar
RECIPE (pdf) >>

"Too much credit is given to the chef, it is the farmer who deserves the credit..."

DISH 2
Whole Trout in Horseradish Sauce with Trout Caviar

"Food is about sharing—it is best enjoyed with friends and good wine."

SPECIAL TOOLS
CAVIAR should be served with a glass or bone spoon — metal will inhibit the flavor. Caviar is extremely perishable and must be refrigerated from the moment it’s taken from the fish to the time it is consumed.