Hacks Newsletter Week 111 – #HackingCaviar

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An exclusive offer to #hacksthenewsletter readers to boot!

As we move out of Dry January and into the season of love and indulgence that is Valentine’s Day, I would like to offer up that there is an opportunity to expand the possibilities from Champagne, chocolate, and roses to include….caviar!

I had the pleasure and opportunity to sit down with one of owners of Polanco Caviar Farm in Uruguay.

Since 1998, the UN (CITES – Convention on International Trade in Endangered Species) has been regulating and prohibiting the unsustainable harvesting and illegal trade of sturgeon species to foster sustainable farming for production of caviar; today, there are around 140 farms in the world and 99% of caviar globally comes from a farm. (Some exceptions exist for local communities in Caspian Sea for personal consumption.)

What makes Polanco unique as a Caviar farm: the fish are farmed in a natural river environment under controlled  practices protecting the local ecosystem.

How it’s made: Sturgeon roe + salt.

Why so expensive: need to wait 10-12 years to have caviar (invest in farm, river)- sturgeon take 8-10 years to produce caviar. See the farm on YouTube here: https://youtu.be/DZnNzuGcuTo
[Price: $110….to $250/ounce retail]

Flavor profiles of caviar: there are 16 species of Sturgeons, 6 of them produce highest quality of Caviar (one of them is Beluga which is prohibited to be commercialized in US); color of caviar varies by the species of sturgeon

  • Sterlet- smallest beads, briney
  • Siberian Sturgeon (can produce caviar in less time, 6-8 years)- grey to black; used by Thomas Keller! (Polanco triple gold quality ITQI! 2017); typically 2.7 mm = “GRAND CRU”
  • Ocietra Sturgeon- “top quality” caviar (typical sturgeon: 100 lbs!) – can be any color (from light grey to black and from light to dark brown even gold)- pricing varies by color and size; Reserve + Gran Reserve
  • Siberian: soft, supple, cheesy, finish (highly popular cost/value)
  • Ocietra: elegant robust intense flavor, more body, buttery

How long it lasts in the tin/sealed: 4 months (if refrigerated)

Ideal Caviar Pairings:
Carpaccios: salmon, tuna, artichoke, etc.
Typical French: scrambled eggs
Wagyu beef with caviar
White Pasta with caviar
Sushi’s with caviar
Trendy in a wide range of cuisines including high end tacos!

Polanco Farms GRACIOUSLY offered 25% off this Valentine’s Day season at their website to #hacksthenewsletter readers a with promo code  PCMS25 at  www.polancocaviar.com or www.finetasteclub.com.

Instagram: caviarpolancousa

Have friends or family members who would enjoy #HackstheNewsletter? Refer them here.


WHAT: Talk & Taste Finance & Wine
WHEN: Wednesday, January 26th 4:00 pm CST/ 5:00 PM EST
WHEREInstagram Live! @alyssajrapp

Missed the previous episode of #talkandtaste? 
Watch all the episodes of season 2 here.



For more Hacks in the Press, please visit www.alyssarapp.com/media

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There will be no end to the curveballs that life throws. As soon as you feel comfortable, another setback or new challenge will arise. Alyssa Rapp is driven to help people like her—the doers, those who keep swinging—seek to succeed in both life and career. Every challenge is an opportunity, are you making the most of yours?

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