On a lazy Sunday morning, if you’re looking for something to go with your Ducktrap smoked salmon, try the caviar at Browne Trading Company. If it’s good enough for Le Bernardin, it’s probably good enough for a weekend nosh.

But if you’re seeking something that pairs better with Gifford’s vanilla ice cream on a warm summer night, consider Under the Sun’s Caviar of Maine — wild blueberries in fruit juice that comes packaged in a caviar jar. Fancy. In fact, fancy enough to be featured alongside New Zealand Rewarewa Honey (described as a “combination of whipped honey and caramel”), truffled popcorn and smoked sea salt caramels at last weekend’s National Association for the Specialty Food Tradeshow in New York. And with no sugar added, UTS’s “caviar” was probably one of the healthiest things on the show floor.

The Bar Harbor-based company, founded in 2001 and run by Craig and Rosemary Gladstone, says it is committed to “developing
a Maine business that works with and promotes the local business community and the healthy aspect of its agricultural products,” including the tiny, blue superfood, which it calls “nature’s #1 antioxidant fruit.” Hard to argue with delicious, especially when it’s fresh, local and undeniably good for you. So few things are these days.

Jessica Strelitz is a contributing writer to Maine Food & Lifestyle magazine.