Restaurants & Bars

San Francisco Bay Area

jaques pepin on overfishing sturgeon in today's NYT OP ED


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Restaurants & Bars 3

jaques pepin on overfishing sturgeon in today's NYT OP ED

Rochelle | Jul 3, 2001 10:21 AM

in the op ed page section of today's NYT Jacques Pepin implores those of us who are caviar lovers to rethink our habits and give the beluga sturgeon a break, at least until the end of 2001.

as we know this fish is in danger of being overfished and becoming extinct. his point to lay off for a few years to give it some room to replenish it's families is one we should all take very seriously.

he mentions the availability of quality farm raised american sturgeon which we could all enjoy during this "cooling off" period, should we have a jones for the scrumptious little roe.

in my personal experience it is rare the average person can tell the difference between servruga, osetra or beluga and many people are wowed by tobiko and salmon roe. let us take chef pepin's challenge to heart. a few years of discretion on our part may indeed save a species.

Want to stay up to date with this post?

Recommended From Chowhound