Sustainable Oysters & Caviar for New Year’s

Here’s an article I wrote today for the Washington Post site www.sprig.com.

It really makes me hungry for oysters, though the Hog Island folks on the West Coast say a storm forming may wipe out some of their stocks. Let’s hope that’s not the case for their wonderful farmed oysters. I highly recommend them if you’re planning a celebration any time soon. In addition, Hog Island makes a great mignonette sauce they call "Hog Wash" so make sure you order enough of that as well. (Might as well go hog wild.)

The article also gave me a chance to plug some of my favorite caviar, which comes from Schuckman’s in Louisville, KY. These eggs really do have a bright, clean taste and seems a lot fresher than other domestic caviar I’ve tried. A friend of mine served some to some Russians in the thoroughbred business and they went nuts for it. So that’s a pretty good endorsement if you ask me. —Susie Quick

It just wouldn’t be New Year’s without champagne, and nothing goes with champagne like oysters and caviar.

Why Farmed Oysters Are Fabulous
The tastiest oysters are farmed, which means they are raised on top of the water (and because oysters filter their feed from the water, that means the water itself is cleaner, too). Unlike the majority of aquaculture, oysters don’t require an outside source of fishmeal, which is often made up of tiny, mercury- and PCB-laden fish—so we’re talking delicious seafood that’s as good for you as the planet.

Some of the farmed varieties include Sweetwater, plump oysters with a sweet smoky flavor; Atlantic, or blue-point oysters, which are elongated and smooth with a mineral-like finish; and Kumamoto, small and sweet with a buttery flavor.

Do Eco-Cavier—Those Incredible, Edible Eggs
When it comes to caviar, the good news is that the most sustainable caviar comes from this country. Avoid imported caviar as the vast majority comes from sturgeon that are at high risk of extinction.

Caviar, in case you didn’t know, is the salted eggs of sturgeon, a giant of a fish that takes about 25 years to mature to reproductive age. Once they are old enough, some sturgeon only reproduce every four years. Illegal fishing has taken its toll on these ancient fish and water pollution has further damaged the sea creature’s ability to reproduce.

The majority of the world’s caviar comes from the Caspian Sea, and is imported from Russian, Iran and Turkey. The U.S. has actually banned the import of beluga caviar to reduce the overfishing of nearly-extinct Caspian Sea sturgeon.

Your best choice for this gourmet delicacy is from U.S. farmed white sturgeon and paddlefish. As we’re not a huge producer of caviar, place your orders as soon as possible.

Where to Find Sustainable Oysters and Cavier

Hog Island Oysters: Based in San Francisco, Hog Island has its own farm and does mail order on several varieties. To place an order, call (415) 663-9218, ext. 204.

Farm 2 Market: Sells a variety of live cultured seafood, including oysters and a U.S. produced caviar sampler that comes with a caviar spoon. Click here to order.

Schuckman’s Fish Co. & Smokery:
Chefs rave about this mild-flavored American caviar harvested from native freshwater Spoonfish. Place an order by clicking on the company name above or call (502) 775-6478.

Tsar Nicoulai: Based in California, Tsar Nicoulai boasts a large selection of farmed fish eggs in various colors and sizes. Place an order by clicking on the company name above or call 1-800-95 CAVIAR.