Fish Conception

[00:00] Coalson, I think it is time for one more installment of the UndaGoogables.
[00:05] Oh, we doing UndaGoogables?
[00:07] That was the play of it.
[00:09] I'm super excited.
[00:10] You told us we had to.
[00:12] He said we signed up for it.
[00:17] In the end, it's going to be better and more true than Google can give you.
[00:21] You hyped this one up a little bit internally before we started.
[00:26] And I'm just interested to see where you're going this time.
[00:30] Okay, so I was working the other night and eavesdropping on a bar conversation.
[00:38] And a woman was explaining a trip she was getting ready to go on to Alaska.
[00:48] And she was talking about all of the wonderful things that were going to happen during the trip.
[00:54] And, you know, I'm just kind of out of the corner of my ear kind of listening.
[00:58] And she mentioned that she was going to be a part of a live caviar experience.
[01:08] And instead of Googling that, because I'm assuming if it was advertised to her as this,
[01:14] that that's something I could Google.
[01:16] I wanted to decide if we can figure out what the hell a live caviar experience is.
[01:26] Okay, well, let's define caviar first.
[01:29] Okay, so caviar is the row, it's eggs, fish eggs.
[01:36] Of sturgeon, specifically.
[01:38] Sturgeon, okay, yeah.
[01:40] Is it?
[01:41] I think so.
[01:42] Oh, caviar, okay.
[01:43] Yeah.
[01:44] I think that the, I mean, it's sort of like...
[01:47] Champagne.
[01:48] Champagne now, right?
[01:49] Oh, I see.
[01:50] Because you can have fish roe that's not caviar.
[01:53] Right.
[01:54] So if it's outside, like, so if it's not from Champagne to Little Way, it's something else.
[01:58] Yes, exactly.
[01:59] Correct.
[02:00] Yes, that's right.
[02:01] Do they ever exploit that?
[02:03] They should do that.
[02:04] They really should.
[02:06] I don't know how well grapes grow in the plains of the Midwest.
[02:10] Yeah, that's not the point.
[02:12] Make it happen.
[02:14] They should build a large dome or something like that to make the perfect climate for grapes.
[02:22] But so yes, I think that caviar are the eggs of a sturgeon.
[02:28] Okay.
[02:29] And is it a live caviar experience?
[02:34] This is what I'm saying.
[02:36] This is the freshest of the fresh?
[02:38] Well, no.
[02:39] Somebody catches a sturgeon and a pregnant sturgeon.
[02:43] And squeezes it?
[02:45] I guess it's not squeezed.
[02:48] So they just put a bunch of sturgeon in a pool, and you go and you just squeeze the fish until it poops out eggs?
[02:56] No.
[02:57] No, I think you open it up, right?
[03:01] Yeah, that's my guess.
[03:02] Oh, so do I have to kill my own sturgeon?
[03:05] I don't think so.
[03:06] I think that...
[03:07] No, they probably do that for you, but...
[03:09] Yeah.
[03:10] My guess is it's either dead or almost dead, and they...
[03:17] So it's a really old sturgeon that just has...
[03:19] No, no, no.
[03:20] It's a mortally wounded sturgeon.
[03:22] It might as well be.
[03:23] Right, like fish out of water.
[03:26] And then they...
[03:27] I feel better.
[03:31] And then...
[03:32] Is that your flesh wound?
[03:33] You open it up, and then you either just grab a spoon or something.
[03:38] So you're saying...
[03:39] So you're thinking it's like a Temple of Doom situation.
[03:43] Yeah.
[03:44] He's coming in with a knife and a spoon.
[03:46] He's cutting open the sturgeon, and then he's scooping out the row,
[03:49] and he's eating it right there.
[03:50] Oh, we're playing knifey-spoony, okay.
[03:51] Yeah.
[03:54] Potentially.
[03:55] Yeah, I mean, it could just be like...
[03:57] Ooh.
[03:58] You know, here you go.
[03:59] Yeah, Temple of Doom.
[04:00] It's interesting.
[04:01] But maybe it's like...
[04:05] So where do we think caviar originated?
[04:08] Like, this has got to be a delicacy...
[04:10] From a fish.
[04:11] The French, yeah.
[04:12] The French.
[04:13] Oh, you think it's French?
[04:14] I mean, I think it's maybe like an Inuit thing or something like that.
[04:17] Oh.
[04:18] Like, it's a delicacy in the native population.
[04:22] So maybe you go and hang out with some Inuits,
[04:24] and they are like, this is how we do caviar.
[04:27] Like, and we do it all fresh.
[04:31] So you don't actually have to slice open the...
[04:35] No, no, no, no, no.
[04:36] It's not like junior high dissecting a frog.
[04:39] It's more like you go hang out with the native population.
[04:43] They catch the fish, they cut its head off,
[04:46] they cut open its guts,
[04:48] and then they put a plate in front of you,
[04:50] and you sit it and eat it on the dock.
[04:52] Yeah, yeah.
[04:55] Or in the villa, like in an igloo or...
[04:59] See, that sounds probably like a...
[05:03] Yeah, something you would spend a lot of money to experience.
[05:06] Yeah, and then probably they do other things
[05:08] like with the rest of the fish, I'm assuming, right?
[05:10] Sure, they'll cook you up a nice meal with the...
[05:13] They get the Weber grill going,
[05:16] you know, the classic Inuit tradition,
[05:20] grill up some sturgeon.
[05:22] I think that the caviar is most famous
[05:28] in like Eastern Europe, right?
[05:30] Like in... is it the Black Sea?
[05:34] One of those...
[05:36] Oh, is that right?
[05:37] I think so.
[05:38] That's where like the best stuff comes,
[05:39] and I think that's...
[05:43] I feel like it's Eastern European,
[05:45] or I don't know if it originated there, but...
[05:49] See, I could see it being like Scandinavian
[05:52] or something like that, but...
[05:54] Well, the French were paying for it for sure
[05:56] to have it there, right?
[05:59] Have you ever had caviar, Joey?
[06:02] It's been a while, but I have, yeah.
[06:04] Okay.
[06:05] Clearly, you were buying the high-end Black Sea stuff.
[06:09] Your palate is refined to that level?
[06:12] No, it is not.
[06:15] But I've had, you know, a lot of sushi,
[06:17] not caviar, I guess, but, you know, fish roe.
[06:19] Fish roe, sure.
[06:20] Yeah, yeah, yeah.
[06:24] All right, well, I...
[06:25] Did you have any other guesses as to what...
[06:27] Well, I mean, outside of that,
[06:28] it was like they were...
[06:29] I thought they were going to be like
[06:30] trying to catch the fish themselves, you know,
[06:35] and then like they pull it up and like,
[06:37] oh, that one's not pregnant, and they throw it back in.
[06:41] Wrestling fish in wild streams.
[06:45] Did the lady, does she seem like someone
[06:47] who would wrestle a fish?
[06:49] No.
[06:51] Or does she seem like somebody who would,
[06:53] you know, have, you know, spend some money
[06:56] to have somebody do that for you?
[06:59] Yeah, that's probably...
[07:00] But if you could watch somebody wrestle a fish,
[07:03] that would be pretty cool.
[07:06] It's live, right?
[07:08] What was it called?
[07:09] It was the live caviar experience?
[07:11] Live caviar experience.
[07:13] Hmm.
[07:14] And I don't feel like you just say that phrase
[07:16] without somebody selling you that phrase.
[07:18] That's why I brought it up.
[07:19] But maybe she's just talking out of her butt, potentially.
[07:22] And there's no way to Google it.
[07:24] Well, it should be things that I think are coming up
[07:26] or not things we should talk about.
[07:33] Now, apparently, no kill caviar is the newest trend,
[07:40] and it's far more expensive,
[07:42] but you basically give the sturgeon a massage
[07:46] and it yields the eggs.
[07:48] Oh, that's like what you were saying.
[07:50] Yeah, saves fish lives.
[07:52] When do fish lives begin, though?
[07:54] Is it at fish conception?
[08:01] Caviar was coveted by kings and aristocracy.
[08:04] Ancient Greeks, Romans, and Russian tsars
[08:10] were all known to splurge on caviar.
[08:15] Yeah, I'm getting a lot of Russian connections to the caviar.
[08:18] Hmm.
[08:19] The most expensive caviar on record
[08:21] is from a 100-year-old fish.
[08:23] Really?
[08:27] That's an old fish.
[08:29] And roughly $1,000 an ounce.
[08:31] Jeez.
[08:33] It's not that good.
[08:37] No, it's just salt.
[08:39] It just tastes like salt.
[08:40] Yeah.
[08:41] I'm getting a lot of living the caviar lifestyle,
[08:44] is what I'm getting.
[08:50] Well, I'm sorry there's no definitive answer,
[08:52] but I think you're probably right, Jason,
[08:57] that they just have somebody
[08:59] do the whole process in front of you
[09:01] and then you enjoy it with the locals.
[09:04] I might track that lady down and ask her what it meant.
[09:08] Yeah, exactly.
[09:09] You know what?
[09:10] I could do that.
[09:11] I've seen her in there before.
[09:13] Okay, cool.
[09:14] Maybe I'll give you a real answer.
[09:15] Give us an update.
[09:16] Yeah.
[09:17] That's right.
[09:18] We have been under Googled.