That’s the message I got from Paolo Bronzi’s presentation, “Some confusion and misleading product names and trade labels on the international caviar market.”
As a speaker at the 7th International Symposium on Sturgeon, Bronzi, of the World Sturgeon Conservation Society, went through a list of products labeled “caviar” that don’t come from sturgeon. Some of these products don’t even come from fish, and some of them are vegetarian (made with seaweed)!
During his presentation, I learned that sometimes herring and capelin eggs are labeled “caviar.” Same goes for snail and lobster eggs. And even herring meat can be labeled “caviar.” So it’s important to read the label carefully if you want to be certain of what you’re eating.
Later on, I wandered around the symposium tradeshow where Canadian caviar companies were displaying their sustainable products. And I took a close look – they were indeed displaying sturgeon caviar.
Blog post written by Karen Horak, a writer-editor at the Vancouver Aquarium. She is in Nanaimo to cover the 7th International Symposium on Sturgeon. Titled “Sturgeon, Science and Society – at the Crossroads: Meeting the Challenges of the 21st Century,” this conference, hosted by the World Sturgeon Conservation Society, is held every four years in cities around the world. Look for her blog posts, Facebook posts and Tweets this week.