The Cities: I could have sworn we had this thread but I guess not

[RaceBoarder]

I had no idea sturgeon even could be overfished. I thought they were one of those things that is essentially infinite, free supply, like pretty girls after you get west of the Mississippi River.

Or is it climate change / pollution that's endangered them?

The fish, I mean.

Sturgeon are very slow growing. So they take some time to replenish themselves. And overall, their population numbers are relatively small compared to other North American fish. It doesn't help that they are also fairly sensitive to pollution.

 

[Slap Shot]

I know someone who's rule is to never order seafood if he is more than 100 (maybe it's 200) miles from a body of water. His belief is if it's that far, it can never be good. (And yes, he's a food snob...)

Thanks to rapid global shipping, high-end restaurants far from the ocean can still serve fresh, high-quality seafood. Premium establishments routinely fly in fresh catch on ice within 24 to 48 hours of it leaving the water.

 

[FadeToBlack&Gold]

Sturgeon are very slow growing. So they take some time to replenish themselves. And overall, their population numbers are relatively small compared to other North American fish. It doesn't help that they are also fairly sensitive to pollution.

Also, caviar is delicious.

Ask Russia and the other neighboring FSRs how the sturgeon numbers in the Caspian Sea are doing. Not great.

 

[FadeToBlack&Gold]

Thanks to rapid global shipping, high-end restaurants far from the ocean can still serve fresh, high-quality seafood. Premium establishments routinely fly in fresh catch on ice within 24 to 48 hours of it leaving the water.

Restaurants, yes. They get the best catch because they pay the most for it.

Grocery stores are another matter.

 

[FadeToBlack&Gold]

I’m far from a food snob, but having lived in flyover country my whole life, I hate frozen seafood. Fresh seafood, on the other hand, is absolutely delicious.
My last meal on death row would have to include a fresh Maine lobster roll or six.

Frozen shellfish develops a rubbery texture, like overcooked calamari (speaking of - usually frozen unless you're on a coast or at a fancy establishment). There's a reason lobster rolls taste better in Maine and Massachusetts than any other interpretations in the US, even if they're flown in daily. Frozen or not, those hours on ice make the difference.

Tuna or sword, etc. I'm harder pressed to tell the difference. There was one time in North End Boston (Umbria?) where I was served a swordfish steak the size of a porterhouse. That was almost 10 years ago. I haven't seen such a legendary cut of fish since, but I knew that had to have been butchered in the kitchen from whatever they bought at the dock that day.

 

[Russell Jaslow]

Thanks to rapid global shipping, high-end restaurants far from the ocean can still serve fresh, high-quality seafood. Premium establishments routinely fly in fresh catch on ice within 24 to 48 hours of it leaving the water.

Oh, sure. But you won't convince my friend. LOL

 

[Slap Shot]

I know someone who's rule is to never order seafood if he is more than 100 (maybe it's 200) miles from a body of water. His belief is if it's that far, it can never be good. (And yes, he's a food snob...)

Thanks to rapid global shipping, high-end restaurants far from the ocean can still serve fresh, high-quality seafood. Premium establishments routinely fly in fresh catch on ice within 24 to 48 hours of it leaving the water.

Restaurants, yes. They get the best catch because they pay the most for it.

Grocery stores are another matter.

There are grocery stores out there that do the same. I even have sources here in Philippines that bring in properly shipped salmon, shrimp, tuna as well as U.S. and Brazilian beef.

 

[WisconsinWildcard]

Also, caviar is delicious.

Ask Russia and the other neighboring FSRs how the sturgeon numbers in the Caspian Sea are doing. Not great.

A couple of my relatives were caught up in this. Fun getting probation in your 80s

'Sturgeon general': Wisconsin state biologist charged with caviar scam

Ryan Koenigs accused of supplying fish eggs taken for research to caviar producers, accepting jars of the delicacy in return

www.theguardian.com

https://www.postcrescent.com/story/sports/outdoors/fishing/2022/02/02/wisconsin-sturgeon-caviar-ring-investigated-after-past-warnings/6635299001/

 

[FadeToBlack&Gold]

The co-defendants who were paid in moonshine got rooked.

My SIL is a geneticist for the USFW in Wisconsin, I am going to have to ask her about that story next time we see her.

 

[Kepler]

Also, caviar is delicious.

Waaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaay too salty.

 

[RaceBoarder]

I mean, not wrong here, lol.

 

[ticapnews]

Reminder: Do not open your door for ̶t̶h̶e̶ ̶B̶r̶o̶w̶n̶s̶h̶i̶r̶t̶s̶ federal law enforcement unless you see a warrant signed by a judge.