Caviar from the Heart(land)

There has always been a barrier between fine caviar and those who appreciate it: the price. Quality caviar—traditionally, sturgeon roe—has been so expensive for so long that many people have been forced to compromise with lumpfish caviar, which is a sad echo of what caviar should be. But now, there’s relief: The Heartland produces several good varieties of roe, and the regional specialty—the golden caviar of the Great Lakes whitefish—is probably the best value of any caviar currently available, with remarkable quality for a reasonable price.

Heartland Food Society member Carolyn Collins is the founding director of the Collins Caviar Company, based in Crystal Lake, Illinois, which produces much of the American caviar the world is beginning to notice. Using typical Heartland initiative, she transformed her hobby of spots fishing and preparing fish roe into an international concern. “In the Chicago area, there was access to everything needed to become a caviar producer,” she notes with pleasure. Joining the whitefish roe is that of trout, salmon, sturgeon, and other fish found in the local waters.

To enjoy the Heartland’s very special caviar harvest, spread it on warm buttered toast points and drizzle with lemon juice. Serve crêpes or little boiled potatoes with sour cream and caviar. Sprinkle a little on raw oysters for a decadent treat. Or dazzle your guests: Fill miniature cream puffs with sour cream, caviar, and chopped chives. You can use your imagination—and use it often—with the wonderful caviar the Heartland is making available to one and all.

____

Originally published in The Heartland Food Society Cookbook.