Filed under: Food, Plants and Wildlife

During the holidays people pull out all kinds of fancy foods, like caviar. However, the "best" caviar is so extremely eco-unfriendly that new green versions are growing in popularity.

Black caviar is the roe of sturgeons, with the most prized coming from the endangered Beluga of the Caspian, Black and Adriatic seas. Because of its endangered status, the US banned the import of Beluga caviar in 2005, although it was partially lifted in 2007. Red caviar, which comes from the roe of endangered North Atlantic salmon, has its own set of problems.

These issues are part of the reason that people are turning to (literally) green caviar, which is actually a kind of seaweed. Jim O'Brien of James Cook University tells Discovery News that the vegan delicacy has a "peppery" taste and high nutritional value. This makes it appealing to the Japanese market, where it's known as Umibodo, and in "foodie" cultures in Europe and Australia.

Continue reading Eco-Friendly Vegan Caviar

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