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American caviar has now become a formidable alternative to Russian and Iranian caviar.
As of January 2006, the United Nations banned the export of beluga sturgeon caviar from the Caspian Sea region. The ban was imposed in order to protect and ultimately replenish the dwindling amount of beluga sturgeon currently found in the Caspian sea.
As a direct result of the ban, chefs began using American caviar in lieu of Caspian alternatives. This forced American caviar companies to not only increase production, but to improve upon the quality of their caviar in order to rival those imported from Russia and Iran. Over the past couple of years, the quality of domestic farmed caviar has surged exponentially, particularly California White Sturgeon Caviar, Siberian Caviar, and Alaskan Salmon Caviar. In a sense, the ban on beluga caviar has turned out to be the best thing for not only American caviar fisheries, but caviar consumers as well.
Caviar, of course, refers to the eggs of sturgeon which from prehistoric times thrived in American waters.
Early settlers of America discovered sturgeon to be the most prolific fish of the North American continent. Americans, at first, disdained the sturgeon on which the Indians thrived, and sturgeon was fed only to the lower class.
At one time, caviar was so common in America it was served in saloons to encourage thirsty patrons to continue drinking. Hudson River sturgeon were so plentiful that the flesh was referred to as "Albany beef." A nickel could get you a serving of the best caviar available in New York, and many of the most lavish establishments, including the Waldorf Astoria, offered free-flowing caviar as an appetizer to an elegant meal.
With its roots firmly planted in America, caviar connoisseurs from around the world are beginning to once again indulge into the American caviar market.
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