Caviar, Fiddlehead Farms, and Gourmet Fare in New Brunswick

Categories: Travel Hog
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Photo by Riki Altman
The answer to "What the heck are those rolled-up green things?" is delivered after the jump.
And last, part three of Riki's trip to Atlantic Canada. Check out part one here and part two here.

In New Brunswick, I recently visited Breviro Caviar, the only captive breeding facility for Acipenser Brevirostrum sturgeon on the planet licensed by the Convention on International Trade in Endangered Species.

One of the company reps netted a few feisty fishies for us from these holding tanks.

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Photo by Riki Altman
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Photo by Riki Altman
Here's what the sturgeon's caviar looks like. It's not yet available to the market so don't expect to find it on your table at Area 31 anytime soon.

The chefs got intimate with the prehistoric-looking sealife, some going so far as to express their admiration physically. (Gee, that Chef Reidt really digs seafood, huh?)

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Photo by Riki Altman
Later that night, at an event showcasing New Brunswick seafood products, we met Jesse Vergen (center), executive chef at the Saint John Ale House (SJAH) and all around cool guy. (We also met this drink called The Caesar [far right], a take on a bloody Mary typically made with vodka, Clamato, hot sauce and Worcestershire. It wouldn't surprise us if that showed up on a cocktail menu nearby sometime soon...)

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Photo by Riki Altman
The next morning we headed out to Passamaquoddy Bay and Bay of Fundy to watch lobster fisherman at work with their traps. Once they caught the clawed crustaceans they bring them back to the processing plant. Some are relegated to this pen for purgatory--the time between capture and shipping.

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Photo by Riki Altman
Thankfully, by the time we arrived the factory crew had finished ripping the tails off the lobsters while they were still alive, so all we saw were these gorgeous whole specimens chilling inside plastic tubs. Sensing they knew their fate had been sealed, we felt it was our duty to help soothe the creatures by putting them to sleep. (What? You don't know how to make a lobster sleep? You just rub that little space where their forehead would be and they go numb.)

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Photo by Riki Altman
We went to visit Chef Vergen the next day on our way to the airport and we spotted these fiddlehead ferns at SJAH being pickled for later consumption (and visual effect, we presume).

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Photo by Riki Altman
Curiosity was nearly killing us, but then--ta da!--out came the chef with a breathtaking board of bounty, including those delicious fiddlehead ferns for us to try, along with home-cured meats and even seaweed, as a going-away present for our group. Au revoir, Canada!

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Photo by Riki Altman
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Brunswick real estate
Brunswick real estate

Certainly, these places will offer travelers lots of joy and fun. Traveling can only become memorable, if you look for rental properties. This could be one of the smartest ways to book your stay. After buying a property, you can become the landlord of your home. So, what are you waiting for? Look for Miramichi River Rental Properties.

Hana Asparagus...
Hana Asparagus...

Living on Maui, I used to get fiddlehead ferns from the Hana rainforest. They are best if you blanch them quickly(30 seconds) and immediately refresh them in ice water for a couple minutes, then drain and they're ready for use. I used them in salads, etc. They were sometimes referred to as, "Hana asparagus," for they have a somewhat similar texture and taste...

Riki
Riki

Mmm! Sounds good! Have you seen them for sale anywhere in Miami?

Laine Doss
Laine Doss

Hi Rikki:  Fresh Market in Coconut Grove has fiddleheads for sale.

Riki
Riki

Woohoo! I'm on it. Thanks!

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