The Future of Caviar Is in Louisiana

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.

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.

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