delicacy

Epicures Rejoice - UN Lifts Beluga Caviar Ban

Filed under: Dining

The world's finest beluga caviar will be available once again following an agreement by five producer countries on export quotas for the luxe delicacy, the United Nations' watchdog on endangered species has announced. Azerbaijan, Iran, Kazakhstan, Russia and Turkmenistan agreed at a meeting in Tehran on new quotas which will be in effect through February 2011, the UN Convention on International Trade in Endangered Species said in a statement. A temporary ban on wild caviar was imposed in 2001 due to a depletion of stocks amid high levels of poaching and illegal trade in the Caspian Sea. In 2002, countries sharing a stock of sturgeon automatically had zero quotas unless they reached a consensus on a sustainable level of exports. Trade in beluga was halted last year as the countries failed to agree on quotas. Azerbaijan and Turkmenistan still have zero quotas, but Iran can now produce 800 kg, Kazakhstan 1,500 kg, and Russia 700 kg. Expect it to cost a small fortune if you're lucky enough to get your hands on some.

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Tags: beluga caviar, Caspian Sea, caviar, delicacy, endangered species, Iran, Kazakhstan, Russia, sturgeon, United Nations

Truffles 101: Everything You Need to Know

by Rigel Celeste (RSS feed) —

Filed under: Dining

How much do you know about truffles? I admit I'm pretty clueless, but I'd love to learn and this article on Portfolio.com seems like a good place to start. I've always known that truffles were in the 'shroom family (fungi) and that they grew underground, but that's been about it. Now I know how to shop for truffles, which ones to cook and which ones not to, which wines go best with which kinds, and even how to best store them.

Of course becoming a true connoisseur is going to take a lot more than one "how to" article, but we've all got to start somewhere!

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Tags: delicacies, delicacy, dining, food, truffle, truffles

French Foie Gras Industry Expects Record Year

by Nicole Weston (RSS feed) —

Filed under: Dining

In spite of bans and animal rights outcries against its production, fois gras might be more popular than ever before at eateries. Luxury and gourmet foods are becoming increasingly popular and more diners are seeking out high-end meals in general. There are only a couple of farms in the US, but the French fois gras industry is expecting a record year. 85% of the world's production of the fatty duck (or goose) liver comes from France and the French foie gras producers see the 6% growth from the last year as in indicator of things to come, though they do say that half of the annual sales of fois gras are generated in December.

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Tags: business, delicacy, duck, fois gras, france, french, French Foie Gras Industry, FrenchFoieGrasIndustry, liver, sales