Noted by the Financial Times as “…one of the very best…” image/svg+xml

Does anyone actually genuinely like ‘elite’ foods such as caviar, truffles, and goose liver?

Answer 1:

The reason for this is that sturgeon may be grown and bred. The majority of caviar sold in supermarkets is farmed grown. They are particularly bred to produce caviar. They are easy to maintain alive and may be housed in huge schools in large outdoor ponds. This results in long-term caviar, which is why we get to enjoy it so much. Granted, there are exceptions, and some caviar, particularly the most costly, is sourced from the wild. The majority of this comes from countries that rely on these sorts of exports since they fetch such a high price in Western countries. It’s amazing to believe that caviar used to be freely accessible in bars because the salt content enticed you to order more beverages.

The reason for this is that not only do people rely on caviar production for a living, but they also can’t precisely farm grow sharks. I’m sure someone could figure it out if we tried hard enough, but keeping just one shark requires specialized technology, perfect water quality, extremely large and expensive tanks, and expensive food, all for an animal that looks nice in a tank but is designed to be free in the ocean. Sharks cannot be farmed, or if they can, they do not supply enough food to be farmed. The sturgeon, on the other hand, may be produced on a farm.

That is why eating caviar is preferable to eating shark fin and killing sharks for their fins. The shark’s fins are usually cut off and the body is left in the ocean; however, sturgeon is a costly business, and those who engage in it do not squander the fish. Now, I’m not sure how widespread this will become, but there are procedures being developed to extract sturgeon eggs without cutting the animal open and killing it.

Any killing of an endangered animal is unacceptable to me. Farm reared animals, on the other hand, are expressly designed to keep wild animals alive and well.

Answer 2:

While I have no expertise with caviar, I have firsthand knowledge with truffle and foie gras.

I adore truffle, particularly black Périgord truffle (tuber melanosporum), but not in its more elitist forms. Take one, put it in a box with eggs for a week, then use the eggs to create an omelette… and the best part is you still have the truffle! Then shred it into butter and place it in the freezer. Allow it to melt in a bowl of spaghetti the next time you don’t feel like cooking.

Now it’s time for the goose liver. Whatever has been said, published, or recorded about the brutality of forcing geese to eat, it is a delicacy. Really. Raw, sliced, then fried on a hot skillet for 30 seconds on each side (thick enough not to melt but thin enough to cook inside), served with… no guidelines. The other techniques of preparation are considerably more difficult, so I prefer to buy them, but be assured that a slice of foie gras on brioche is a proper approach to heaven.

Of sure, what you state in the question specifics will be accurate for some people. Those meals, on the other hand, I adore. Really. They’re excellent. I’ve taken it upon myself to do so.

EDIT: “Livers” should be replaced with “foie gras” in the question’s categories. It’s not the same at all!