All posts tagged: seafood

Vivace caviar is bancrupt

Some time ago I wrote about Vivace caviar, a company by a former professor of mine that tried to produce caviar in a fish-friendly way. They went bankrupt.  Apparently, the costs of the running production were too high per month, and the sales too low. And, of  course, they earned tons of criticism for their bankruptcy. For example, other sturgeon farmers found the production conditions of vivace faulty – apparently, one could taste that in the resulting caviar eggs (which indeed tasted different). Moreover, harvesting eggs several times from a sturgeon is not a complete novelity – such practices are common already in Russia. Professor Köhler’s patent for hardening the eggs after harvest added only a little bit of extra improvement to the process. Moreover, they were very ambitious – potentially too ambitious – they wanted to start production with 5 tons caviar per year, even though they sold at higher prices than the rest of the market… In any case, the story is a bit more complicated than that of course, so read it …

Eat luxurious caviar and save the sturgeon: Vivace Caviar!!

A former professor of mine, Dr. Angela Köhler, set up this company producing caviar without killing the sturgeon. They started business this summer and already got some press-attention. Well, I think it is still worth-wile to spread the word a little bit more. Check out their business at: http://vivacecaviar.de/ Her company is very distinct from any other aquaculture caviar production. As the sturgeon is not killed when retrieving the caviar, the acquaculture raised fish may be reintroduced into the wild, if one day this is necessary to replenish wild populations. For the consumer her method is a very luxurious experience. The older the sturgeon the bigger and tastier the fish eggs. In fact, when you buy a dose of caviar from vivace, it says on the packaging how often the sturgeon has already given eggs. After harvest eggs are treated with male semon extract in order to harden the eggs shell. Even though it is unusual for any caviar lover, it is very favourable for the taste and texture. And, last but not least, her aquaculture …

How to make fish smooth? – cook it in its own steam!

Fish can be so difficult. Sometimes you buy a fillet that’s just feels, smeels, looks different from all the times before you bought fish. Sometimes you store the fish a little bit longer than you should have. And, then there are these types of fish that are just difficult to prepare. Frying these kinds of fish is a gambling game. The filet may turn out to feel like rubber. Instead, cook the fish in its own steem! That will make a perfect smooth filet. Best, you store the fish fillet before cooking on ice for at least 1-2h. Once you wanna start, dry the fish superficially without squeezing it. Remove fishbones if there are any. Spread equally lemon juice over the fish and salt it. Cut 1 garden leek and a big meat potato into disks (see picture). Take out a cooking pot and cover the bottom well with oil (olive or sunflower oil). Put the flame on highest level to allow the cooking pot to heat. Once the oil starts slightly boiling, cover the …

3 sauces that fit to any fish

There are tons of fishes in the sea. They do not only belong to a diverse range of different species, but on top of it they are all individuals. Every fish had an individual faith in his or her life before it got caught and ended up on your plate. And, you can taste this; no two fish will taste the same. Good cooks know how to deal with this variety. When you prepare fish, you need to take your time doing it. You need to observe how the textures and colour change during the cooking or frying process, and how the flavors blossom. Fish is best prepared with time and care. So what to prepare as side dishes? There are more answers to this question than cooks in this world. Fish dishes can be very elaborate and absolutely delicious. But, of course, one can also keep it simple. Just prepare the fish and one side dish (for example potato or spinach) and one sauce. Since I recently came back from Hamburg (where the image …

Manga Salad – goes with or without sushi

Why should you make this salad? Cause it looks amazing 🙂 For real, it’s appearance is quite unique. Besides, it is the ultimate health advisor’s dream. Plus, it doesn’t take long to prepare. Ah, and before I forget: it tastes AWESOME! It really tastes splendid and that despite being based on the cheap caviar-like roe you can buy in any supermarket. I am not especially keen on eating any caviar unless it comes from sturgeon (by the way, there is finally a sustainable way of producing caviar – but more about this soon). However, this salad made me change my mind about fish eggs. Get a dose of roe at your local supermarket – it should contain around 50g of caviar. Buy whichever version you prefer (black, orange, yellow etc). Also get two bundles of garden radish and two boxes of fresh peppercress (you know these boxes in which peppercress grows). Wash the radish. Cut around 34 radish bulbs into thin disks (use whichever method you want) into a bowl and add the caviar. Cut …