poached fish

[Dennis R. Preston]

Quit wondering. There are others "colors" of caviar.

dInIs

>I was reading yesterday's Times section A back to front, as usual,
>and came upon an intriguing caption
>
>Fresh caviar in Nardaran from fish poached in the Caspian Sea. Caviar
>is worth hundreds of dollars a pound on the local black market.
>
>and then looked up to see the subhead
>
>Regulations haven't
>stopped fishermen
>from poaching the
>prize sturgeon.
>==============
>
>I was just beginning to wonder whether it wouldn't be cheaper and
>easier to poach the fish on the stovetop rather than in the Caspian
>Sea, and it took me a little while to check the beginning of the
>article on A1 and see that a different kind of poaching was
>involved...
>
>Larry (also wondering whether caviar wouldn't *always* be bought and
>sold on the black market)


--
Dennis R. Preston
University Distinguished Professor
Department of English
15C Morrill Hall
Michigan State University
East Lansing, MI 48824
517-353-4736
preston at msu.edu