On that note, we had freshwater crabs pretty much every week, one big boiling pot of them. They were great, nowadays I can't find any.
Fish eggs, in general, are very tasty. A favorite Bangladeshi food is fried hilsha roe: https://www.cosmopolitancurrymania.com/wp-content/uploads/20...
"lobsters were routinely fed to prisoners, apprentices, slaves and children during the colonial era and beyond"
You: I'm not eating anything under this label as it must be alike!
But in this case insects a lobsters are not even close in the tree of life. Maybe they indeed look alike a bit. Do you eat feces because it does look a bit like chocolate?
If you want to include both spiders which are Chelicerata and grasshoppers which are Hexapoda that’s Arthropoda.
Chocolate and feces isn't really a great analog.
The several billion people of the world would like to have a talk with you...
I mean, I buy the farmed stuff because it's good enough for me, but I'm not exactly a super taster given my love for bitter stuff.
That's got to be one of the least sustainable things I've ever heard of. I tried caviar once. It didn't taste like much, and I didn't see the point.
Many luxury foods became so because of culture/fashion trends, btw. For example, lobster used to be used to fertilise fields and to feed prisoners and servants in the American North-East.
Real beef hamburgers are the food we will probably have to say goodbye to first.
Edit: anyway, production in the US has doubled in the last 20 years but the increase in global production is less than 50%. So it has not "exploded" in all the places where they catch them.
This is something I follow constantly and the numbers are actually terrifying. Some rivers have okay returns of some species of salmon, but some like sockeye are at incredibly low numbers. They are by some measures on the brink of extinction, and many spawning runs are extinct already.
In BC, sockeye returns are currently being tracked daily and the result so far is that less are returning than ever before, and the amount returning is far less than the department of fisheries and oceans' lowest estimates. It's an emergency in my opinion. People shouldn't be eating sockeye.
I'm not sure about sardines and anchovies. I know herring have been seriously overfished, so I have doubts that anything we fish is sustainable at the moment. I hope it is.
This year it's not clear why numbers are so low, but a sound guess would be that the generation spawning this year's returners were largely impacted by pre-spawn mortalities. Numbers look good going into the river, but they end up dying before they can spawn. Research into this phenomenon isn't well-funded, but it's a known problem.
Another thing to consider is that what we call a glut of sockeye these days is still a paltry return compared to what was once possible. 100 years ago, before a certain landslide occurred in one of BC's major rivers, our largest returns were estimated to be almost 40,000,000 fish. This year, we're seeing around 600,000 fish. We were expecting 4,800,000.
Something fascinating about this is if you look up the conservation status of the pacific sockeye salmon, it's Least Concern. There certainly are some populations in some rivers that are doing better than others, but the overall trend is a steady downward pattern.
Both have mobile apps I believe.
Yes, I eat some meat, but fish is a special case as it's the only major source of meat that's from wild sources, and those sources are being exploited beyond sustainable limits much of the time: https://www.worldwildlife.org/threats/overfishing
Farmed meat on land can have major environmental costs in terms of resources, but at least we can see what those costs are. With fish, we're destroying ecosystems we don't even understand.
I'll have to look into it more, there's a few different agencies certifying "sustainably farmed" fish at the moment which seem to be readily available around here at least.
There are better systems that are more sustainable, but my understanding is that most tilapia (for example) you'll find in a freezer at your grocery store is probably produced this way. It's really gross. Farmed shrimp and prawns are another one to stay far away from - they're labelled sustainable, but the farming practices are absurd. I don't trust any sustainability labels, anywhere.
Another one is Atlantic salmon farmed in the Pacific Ocean. That stuff is so gnarly. There's a reason British Columbia is shutting down a lot of these farms (and reviewing the remaining farms in 2022). It's bad for the environment, the product is not healthy, and it's incredibly inefficient. Yet somehow this product was labelled the smart choice for years.
Again, read the monarch butterfly example, where higher rates of Roundup usage has killed milkweed all over, reducing habitat/food for the butterflies.
With such a long generational gap, of 20 years, that seems unlikely.
Caviar's similar to coffee or olives -- strong taste, deeply complex, some people love the complexity and others find it too off-putting. I personally find it delicious and unique. I've never heard anyone say it "didn't taste like much" though -- usually more of a love-it-or-hate-it thing. Also why it's eaten in small amounts, since it's so strong.
Fact check- It's eaten in small amounts because it's extremely expensive at this point due to people realizing the difficulty in producing it. If you look back to the heyday of caviar consumption (turn of last century and earlier), there were recipes that would call for as much a cup of caviar per serving. Tastes will always be personal, but the "strong flavor so people will eat less" is just your personal preference not necessarily a widely held belief.
Or maybe there are other types I'm not aware of? When I'm talking about the strong taste, I'm talking about these types for example:
We often use pollock or pile roe in our everyday cuisine.
You won't be using a whole cup of salty beluga's caviar for a pie or sandwiches of course.
Even with the high salt content, if you're using caviar as part of a larger dish you can adjust things out. Nobody would eat an entire cup of salted anchovies by themselves, but if used as part of a soup that could neutralize the flavor, they might.
Article about them here https://www.forbes.com/sites/jennysplitter/2019/01/31/beluga...
At least with other expensive foods like saffron or truffles they are very potent and have pretty unique flavors.
Instead of caviar I'll just add salt next time.
Also got asked for a drink (alcoholic, I guess I was old enough). Cattle class you got the drink. Royal class you got a saucer with a coaster with a doily with a smaller coaster on that finally with the drink parked atop, and a tiny fork next to it to pull out the olive in the drink, which it didn't actually have because it was baileys. Hmm.
Go to Brazil, heart-of-palm is in basically every salad bar anywhere, as common as lettuce and tomatoes. Just a normal and normal-priced vegetable, very mild flavor.
A lot of vegetables kill the plant that produces them... and the heart-of-palm that is canned and sold is produced from farmed palms that aren't coconut palms.
Millionaire's cabbage seems to refer to Millionaire's salad which seems to be specific to the use of Deckenia nobilis, which are a protected species due to illegal over-harvesting. So the assertion that the term "millionaires cabbage" is funny because heart of palm is common in brazil seems disingenuous.
"Hearts of palm are the growing stem tips of various palm trees, especially the South American peach palm Bactris gasipaes, which readily resprouts after its tip is cut....[Harvesting] hearts of other palms often results in the wasteful death of the entire tree."
Like many things, if you grow up eating it, you learn to appreciate it. You can also learn to appreciate things that you didn't eat as a child, though that takes much longer as an adult. For me, I learnt to appreciate spicy food (in particular numbing spicy Sichuan food, and other Asian spices) as an adult.
So it isn't just the cheap stuff.
I do have a note about the source, though:
> Salt: A World History by Mark Kurlansky
This book vectors the myth that Romans were paid in salt.
This is not true:
(Wikipedia has, of course, been fixed. The printed material never will be.)
I personally would't pay a lot for caviar of any sort, even though I tried it quite a few times.
I don't know how to be any more clearer here, but "Olive tapenade as a beluga caviar alternative" is straight from the /shit-the-hn-says department, it's beyond ridiculous. "Ketchup as a San Marzano tomato alternative."
I'm slowly going vegan, for environmental and ethical reasons, and that was one food replacement I realized does a really good job at being as good at being a replacement.
I'd suggest anyone near an ikea try it.
Considering that there are a few types of caviar and they all taste, smell and look different...
I honestly thought this was a link to an article about caviar bars, kind of like energy bars or chocolate bars.