Caviar Dreams

Caviar Dreams

From Tales of the Sea by Mark Winkworth

March 2, 2025 · 54 min · Season 2 · Episode 8

About this episode

This episode explores the history, harvesting, and luxury of caviar with expert George Faison.

Today we're going to be talking about caviar, salted, processed fish eggs, or roe, the only kind that can truly be called caviar. Because it comes from various species of the anadromous fish, more commonly known as sturgeon. As early as the ninth century, the joys of eating caviar were on record over the centuries, this nutrient rich food was famously served by Russian czars, middle Eastern Shaws, and many other royalty, but also eaten by the common folk. That is until scarcity and price took it out of their reach. Joining me on this journey is George Faison, a market associate and caviar specialist at Brown Trading Company, the premier supplier of fine caviar and all things fish related to fine restaurants and home kitchens across the US Brown Trading Company is located right here in Portland, Maine. George has over 12 years of experience in aquaculture and has become an expert in sustainable seafood. Let's take a look at the source of these tasty fish eggs, how they're harvested, why they're so appreciated, and why they're real good stuff is so expensive. And why Caviar dream signify images of decadence and great luxury.

People in this episode

Host: Mark Winkworth

Guest: George Faison

Topics covered

  • caviar
  • sustainable seafood
  • aquaculture
  • luxury food
  • history of caviar

Keywords

  • caviar
  • sturgeon
  • sustainable seafood
  • luxury
  • aquaculture
  • fish eggs
  • history

Mentioned in this episode

Organizations: Brown Trading Company

Places: Portland, Maine, Russia, Middle East

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