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According to the FDA, cochineal extract and carmine, the lake form of the additive, have been used since the late 1800s in such foods as pork sausages, ice cream, strawberry-flavored milk, imitation crab and lobster, maraschino cherries, Port wine cheeses, lumpfish eggs and colored spirits like Campari[R]. Empress Room chef Rob Cleland is known to roam local fish markets for the freshest catches, and I was delighted with roasted halibut with pistachio nut and dried shrimp crust, preceded by an appetizer of roasted Alaska scallops with lumpfish caviar. The only plant now operating on the coast, Blanc Sablon Seafoods, processes scallops, whelk, lumpfish roe, stimson clams and sea urchins. |
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