We may love veal and goose liver, but just for the record there are some limits to our food-oriented political incorrectness. Case in point is a recent article in Hungarian magazine Deluxe more or less mourning the lack of a local market for caviar.
According to the piece, Hungarians love cheap “fake” caviar, especially the stuff called capelin, which costs roughly Ft 300-Ft 400 for a 50-gram jar, and Lumpfish roe, which goes for around Ft 600-Ft 700. But they either can’t or won’t spring for the real stuff, which in town goes for €150-€300 per 100 grams. And we say bravo (it means the same both in English and Hungarian) for the simple reason that the poor little sturgeon fishies that the better stuff comes from are being hunted to extinction. Don’t get us wrong: If and when the crisis over non-fake caviar goes away, we’ll be happy to join you for a big plate of Sevruga blinis. But until then, do like the Hungarians do, and settle for the fake stuff.
