This week, Andy and Jason discuss caviar, the luxurious delicacy made from salt-cured fish eggs, traditionally sourced from sturgeon. They explore its origins around the Caspian and Black Seas, how it’s harvested, graded, and why it commands such high prices. The conversation breaks down flavor profiles, textures, and the cultural status tied to caviar, while also touching on sustainability and modern alternatives. By the end, listeners gain a clear, approachable understanding of what caviar is and why it remains so iconic worldwide.
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