Rensselaer Semi-Weekly Republican, Volume 38, Number 13, Rensselaer, Jasper County, 22 September 1905 — HOW CAVIAR 18 PREPARED. [ARTICLE]

HOW CAVIAR 18 PREPARED.

Nearly All of It Termed Russian Is a ■ ■ Domestic Article. Caviar is an edible preparation from the roe of the sturgeon, a large sea fish, weighing up to 400 pounds each, found in the waters of all temperate or cold latitudes. The best caviar is produced in Russia, that termed “parnaje” being manufactured with great particularity. The commoner kind, after draining, is packed in large casks and trampled down therein by barefooted peasant girls. The caviar used in this country Is branded Russian, but about all of It Is made from the roe of sturgeons captured in the Delaware river and other waters of the north Atlantic coast. The capture of sturgeon has so greatly reduced the number of the fish that their roe has advanced in price during the last fifteen years in this country from 0 cents to 80 cents per pound. The National Provisloner explains that many sturgeon are captured singly by sweeping netting around them and rushing them on to the shore, where the roe is immediately cut out while the fish is still alive. Of course, the operation causes the creature’s death. The roe is then worked through a sieve to separate the eggs from the muscles and other tissue of the roe, when the eggs are put into the packages as hereinbefore described. The Russian “parnaje” caviar is all consumed in that country. One method of serving caviar is to take two tablespoonfuls of best olive oil, one of best vinegar, some chopped cabbage, parsley and garlic, mixing all together thoroughly and adding to the above proportions just before placing on the table a half pound of caviar.