Caviar is elegant. We’ve all seen it in movies, eaten by people in tuxedos at fictional, fancy occasions. Traditionally served on a gold or mother-of-pearl spoon, the delicacy is unapproachable and expensive for most folks.
But it doesn’t have to be.
It turns out, Great Lakes fish also produce caviar. And November is the season for getting the eggs to put on a blini with creme fraiche or on Detroit’s own Better Made potato chips.
You can get it from specialty fish suppliers like Upperhand Fish or the MI Great Lakes Fish Co, which sell containers of frozen fish eggs in markets around the state from Massey Fish Company in St. Ignace.
Hancock’s Peterson’s Fish Market in the far-north reaches of the state sells a limited amount of caviar around this time of year when it’s available. There are also traditional suppliers that sell Great Lakes whitefish caviar in tins and jars.
If you go through the local channels and get the caviar frozen, it’s relatively affordable. You can get eight ounces of caviar for $20 to $25. A single ounce of golden osetra caviar costs almost $90.
And you don’t sacrifice flavor with frugality. The whitefish caviar is a subtle fish flavor without being overwhelming. Great Lakes salmon roe is stronger and larger, perfect for those who love sushi and enjoy the texture of sashimi.
It’s quite a process to clean the fish eggs, which are responsibly harvested from fish during this time of year. Both Massey and Peterson’s rely on tribal fisherman to source their catch year-round.
Unlike massive corporations trolling the waters to make a buck, these local fishermen have a vested interest in stewarding the population of the Great Lakes. They catch the fish, harvest the eggs, and clean them before selling them to consumers.
Traditionally, caviar is eaten on a blini, a small Russian pancake that’s between savory and sweet. The blini is topped with a dollop of creme fraiche, thinly chopped chives, and a spoonful of the roe.
Reactive metals can flavor the fish eggs, so if you don’t have a special mother of pearl serving tool lying around, you can use a plastic spoon.
A low-brow way to enjoy the lux commodity is to just dip into it with a potato chip. It’s salty, crunchy, and slightly fishy. It’s also a great way to work up the courage to take the plunge into caviar.
Michigan’s wonderful roes are an affordable option for fantastic fish flavor. The question is: Who’s willing to live large with a blini or a bump?
Brendan Clarey is deputy editor of Michigan Enjoyer.
