Janie Osborne for The New York Times
Thanks to Jim Robbins, whose work we have appreciated not least for its culinary intrigue, but especially for the sustainability angles:
Hooking the Dinosaur of Fish
It’s paddlefish season in Montana. Programs to harvest the giant’s caviar and sell it have helped to create a model for sustainable fishing.
Janie Osborne for The New York Times
GLENDIVE, Mont. — Fishing here conjures images of waders and featherweight flies landing softly on lazy rivers, an irresistible lure for the one- or two-pound trout swimming beneath.
Catching a giant paddlefish weighing 50 or 100 pounds is an altogether different pursuit. And in an unusual twist, the end result is a bounty of an unusual delicacy: roe sold around the country as caviar.
“It winds up on cruise ships, it winds up in restaurants, it winds up everywhere,” said Dennis Scarnecchia, a professor of fisheries at the University of Idaho. Continue reading
Organikos 