I was perusing the seafood section at Uwajimaya the other day when I spied the sample table. I edged closer and saw that it was caviar. Caviar! Now that’s the kind of sample table I can hang around! Barnaby handed me a cracker piled high with jet black goodness and I tasted. Delicious! But wait, it’s not quite caviar. What is it? It definitely had the taste of the sea, but not as briny as I was expecting with caviar.

That’s because it wasn’t caviar.

At least not in the traditional sense. It was seaweed caviar! It’s called Cavi-Art, and it’s the brilliant result of molecular gastronomy, which basically means the scientific transformation of an ingredient. In this case, and this is purely my guess as I’m not trained in molecular gastronomy, liquid seaweed that has been transformed into tiny pods – a.k.a. caviar.

Cool!!

Whether you’re vegan, want to try something new, or just don’t want to drop the coin on caviar, this is the perfect alternative. It also has a long shelf-life, doesn’t need to be refrigerated and can be used in hot and cold dishes. Best of all, it’s healthy (low-fat, low-salt and cholesterol free) and environmentally sustainable, as it doesn’t contribute to the depletion of fish stocks and only a small percent of the seaweed growth is harvested each year. Nice.

We purchased the black lumpfish Cavi-Art, but it also comes in red and yellow lumpfish as well as salmon Cavi-Art. Check out their website for some delicious sounding recipes. So far we’ve just been piling it on crackers with a bit of crème fraîche.

Possibly Related Posts:

• Kabocha and Ginger Squash Soup
• Winter Squash is Delicious, Healthy, and in Season
• The World’s Most Neglected Wines (Part One): Australian Riesling
• Moorish Badenjan Dip
• Salmon with Chanterelles and Slow Cooked Tomatoes

The clean, crisp air of Seattle, with its slightly salty breeze, calls for a meal of fresh fish. Luckily, it’s quite easy to find good sushi-grade fish in the Emerald City. Just head to the market -Pike Place Market, that is – and buy yourself a top-grade troll-caught albacore tuna loin. What is troll-caught, you ask, and why would I want it? Younger (3-5 years old) troll-caught albacore contains more Omega-3 fatty acids than larger, older albacore tuna. And, because of the higher content of fatty acids you need less fat in your recipe. It always comes out buttery and tender.

Trolling (fishing with jigs behind a slow-moving boat) is also a low-impact, environmentally responsible fishing method . We like that!

Sesame Seared Albacore Tuna

Heat a small amount of oil in a frying pan.
Combine equal amounts of toasted and black sesame seeds on a plate.
Thoroughly coat each side of the loin with the seeds (no need to use any egg wash as the seeds will stick).
Sear loin on each side about 1 minute (a bit more if you want it less rare inside).

To cut the loin use an exceptionally sharp chef’s knife. To come out with clean, unbroken slices, I find it easiest if you place your hand perpendicular to the loin and carefully slice between your index and middle finger. This way you can stabilize the loin while you slice and prevent it from falling apart. Take care to make nice long slices, not short back-and-forth slices as if cutting bread.

Serve on a bed of wakame and drizzle with a little ponzu sauce. It’s also delicious with a little soy sauce and wasabi.

Tip: How can you tell how well-done your fish (or meat) is? Check out Men in Aprons‘ Hand Test Method.

Possibly Related Posts:

• The Great Stuffing Debate!
• Wine from Scratch: Wine in the Kitchen
• Tonight Chef and Mixologist Kathy Casey at Nightschool
• Sustainable Found Food Artist
• Waiting by the River at Dawn