My F&W
quick save (...)
Trend Forecast

The Future of Caviar Is in Louisiana

© Con Poulos

We asked chefs to peek into their crystal balls and tell us what foods we’ll be talking about in the next five years. Here’s what they predicted.

America is experiencing a domestic caviar renaissance. If you want to get in on the ground floor and invest, New Orleans chef John Folse recommends looking to Louisiana. “I love the Cajun caviars from Louisiana,” he says.

Cajun caviar has been available since the 1920s, when Russians working in the oil industry recognized sturgeon living in the Atchafalaya Basin and began harvesting the eggs. “They also made boulettes, French meatballs, out of the meat of the sturgeon, cooking them in tomato-based or brown gravies,” Folse says. “We still make boulettes out of the meat, and we harvest the eggs. They look quite nice—dark, steel-gray eggs.”

Folse describes the caviar as being not-overly fishy and comparable to many of the higher-end brands of caviar. “I think it will be something that people will definitely be talking about,” he says.

Related: Stairway to Caviar Heaven
Where to Get Your Sustainable Caviar Game On
Hugue Dufour to Eat Caviar by the Shovelful

You Might Also Like powered by ZergNet

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.