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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.
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.
Also, caviar is delicious.
Restaurants, yes. They get the best catch because they pay the most for it.
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.
Oh, sure. But you won't convince my friend. LOL
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.
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.
A couple of my relatives were caught up in this. Fun getting probation in your 80s
www.theguardian.com
