Last week a New York Times article wrote that “caviar has lost its national identity” - and it’s true. Now that beluga is no longer an option, sturgeon roe is being harvested in a variety of places like Sacramento and China. To take a look at how the product has changed in response to sustainability issues and for advice on how to serve caviar like the food it is, we’ve asked the A-team here. Christopher Klapp is the general manager and Giselle Wellman is the chef at Petrossian in West Hollywood.
KCRW
