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As more consumers have made the effort to move away from meat, the demand for fish—and salmon in particular—has steadily grown. It’s easy to see why, salmon is high in protein, low in calories, and contains healthy fats that help to lower the risk of heart disease and improve brain health. But at what cost to the environment?

Wondering how to serve smoked salmon in a hurry using ingredients you may already have at hand? We’ve thrown together our simplest smoked salmon ideas—all are quick and easy to make, and there are no hard-to-find ingredients. In fact these are standard ingredients found in most kitchens on any given day.

Quality caviar must have a bright glossy color, fresh, mild smell, uniformly sized eggs, and lightly salty flavor, NOIR caviar meets all of those criteria. To ensure their goal, caviar is sourced from only the best sturgeon farms around the world and every shipment is graded as it arrives to ensure that only the best makes it into the

Langoustines have a pure and delicate taste; some argue the langoustine is even more delicious than lobster. Considered by many seafood connoisseurs as ‘the finest of all crustacea’, the langoustine is the prawn’s posh cousin. Pricier than prawns, langoustines are actually a relative of the lobster, but they don’t grow nearly as big. Nine or ten inches is considered the high end for a langoustine.

For brick and mortar stores it’s all about location, location, location. But for online stores and e-commerce, in general, it’s entirely about trust, trust, trust.

Customers need to feel that they can trust the sites they are handing their personal information over to. They also want to know that any problems they run into or questions they have will be addressed and handled courteously and quickly. And deservedly so. If I don’t feel a site is trustworthy or that my concerns are not being addressed, then I bounce.

True caviar only comes from the sturgeon fish, primarily Beluga, Sevruga, and Osetra sturgeons. However, since all species of sturgeon are on the endangered list, there are several other types and varieties of caviar that have become widely accepted as worthy alternatives to this luxury treat.

Caviar that comes from any source other than sturgeon needs to be designated by the name of the fish that it comes from. For example, 'paddlefish caviar' or 'salmon caviar' as opposed to just 'caviar' which would mean that it's from sturgeon.

Caviar is a decadent preparation of the roe (eggs) of the female sturgeon fish. This luxurious indulgence has a long and interesting history that began 200 million years ago and is intrinsically linked to the history of the sturgeon. It has been a part of the Eastern Europe and Middle Eastern diet for the better part of man's own history.

The word caviar is thought to come from the Turkish word 'khavyar' and first appeared in English print in 1591. But what exactly is the story behind this exquisite indulgence?

Serving and storing caviar is so much easier than most would think. This article provides you with expert tips on how to store caviar, both before and after it is opened, as well as how to serve it in the best possible way.