[caption id="attachment_6694" align="aligncenter" width="916"]As the great sturgeon repast was being readied, we relaxed with some wine and this charcuterie board of sturgeon pâté, smoked shortnose sturgeon (rear), smoked Atlantic sturgeon, and puffed sturgeon cartilage—much like pork rinds.[/caption] A big part of the “safari” experience is the languorous luncheon that follows the harvest expedition. Cornel Ceapa and his wife, Dorina, had everything ready to cook when we returned from the river (see previous post). [caption id="attachment_6709" align="alignright" width="416"] About a zillion three-day-old sturgeon hatchlings swim in a tank at Acadian Sturgeon and Caviar.[/caption]But first we toured the hatchery, where zillions of newly hatched sturgeon swam in huge white tanks and hundreds of juvenile and adult shortnose sturgeon coursed in others. Ceapa hatches both Atlantic sturgeon and...Read More