EDIBLE SARASOTA REVIEW

As soon as Seth Cripe gets his little processing shed up and running at Charlie’s Fish Camp at the end of 125th Street, he plans to export an ambitious 2,000 pounds of authentic, perfect bottarga. By March 2012, the precious 2.5- to 3-ounce portions with a long shelf life and a value higher than lobster or crab, will satisfy wholesale and retail purveyors such as Gilt.com, which already sells out of every shipment. The “broad scheme,” according to Cripe and Chiles, is to expand into other products that will establish Cortez Village as the world epicenter of high-end delicacies of the sea. – By Edible Sarasota | January 31, 2013 | Article

 

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