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Old 09-11-2013, 12:34 PM   #1
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Rescuing the worst caviar

I just bought the worst tasting caviar I think ever made. Not sure though. It is salty and so fishy tasting. I want to through it out but it was expensive and I do know it is fairly nutritious. Is there anyway to serve it so that it tastes less salty and less fishy. It is pretty bad.

I'll take any suggestions that might help.

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Old 09-11-2013, 06:45 PM   #2
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I would throw it out or feed it to the cat.

If you really feel the need to gag it down maybe this would work.

Caviar Dip Recipe : Ina Garten : Recipes : Food Network
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Old 09-11-2013, 07:03 PM   #3
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I agree with Aunt Bea. Bait? Do you fish? Mix with cream cheese and green onions with lots of hot sauce?

Maybe you can take it back to the store.
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Old 09-11-2013, 07:11 PM   #4
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Lemon juice cuts down both fishiness and saltiness.
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Old 09-11-2013, 07:18 PM   #5
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I mind the time that I ran across some caviar in the brand new Farm Fresh store over in the town where I used to work.
Not knowing anything at all about caviar, I bought some. It was orange...I seem to recall that it was made from salmon. 'Tweren't bad but it was a mite salty and quite fishy. Never bought any since. I likely won't unless I suddenly become wealthy enough to buy Beluga. But it ain't lookin' like that is gonna happen any time soon.
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Old 09-11-2013, 08:59 PM   #6
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Caviar is very salty and fishy by its very nature. It sounds to me like you bought caviar. Depending on the mother fish, flavors can vary, but Tobiko, Salmon, Beluga, Sturgeon, etc are all super briney and taste like the ocean, intensified.

You can use it to puree into sauces for salt, you can make compound butter with it, compound cream cheese/neufchatel, use in salad dressing (instead of Anchovy), use it sparingly in omelettes, actually, most egg preparations stand up to caviar pretty well.
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Old 09-11-2013, 09:07 PM   #7
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Quote:
Originally Posted by TATTRAT View Post
Caviar is very salty and fishy by its very nature. It sounds to me like you bought caviar. Depending on the mother fish, flavors can vary, but Tobiko, Salmon, Beluga, Sturgeon, etc are all super briney and taste like the ocean, intensified.

You can use it to puree into sauces for salt, you can make compound butter with it, compound cream cheese/neufchatel, use in salad dressing (instead of Anchovy), use it sparingly in omelettes, actually, most egg preparations stand up to caviar pretty well.
Boy these all sound like good ideas. My dad loved to fish and took it into his head to fry up a bunch of fish eggs he cleaned out of a fish. Well it's probably needless to say they were not very good and we were never served them again but I think of them every time someone mentions caviar. You guys sure dredged up a lot of long forgotten memories for me.
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Old 09-11-2013, 09:38 PM   #8
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I can't stand anything fishy, but have had some wonderful caviar. Some were tiny black eggs that just burst in your mouth, others were different colors, but none of them fishy. The only fishy tasting caviar I remember was when my 4th grade teacher doled out a salmon egg to each of us, and insisted that we taste it!
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Old 09-11-2013, 10:20 PM   #9
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Quote:
Originally Posted by TATTRAT View Post
Caviar is very salty and fishy by its very nature. It sounds to me like you bought caviar. Depending on the mother fish, flavors can vary, but Tobiko, Salmon, Beluga, Sturgeon, etc are all super briney and taste like the ocean, intensified.
...
That's what I was thinking.
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Old 09-11-2013, 10:22 PM   #10
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Originally Posted by joesfolk View Post
Boy these all sound like good ideas. My dad loved to fish and took it into his head to fry up a bunch of fish eggs he cleaned out of a fish. Well it's probably needless to say they were not very good and we were never served them again but I think of them every time someone mentions caviar. You guys sure dredged up a lot of long forgotten memories for me.
In Denmark, they cook cod roe. It has to be very carefully poached. Many cooks wrap it in parchment and some wrap it the parchment package in foil. Then you can eat it or you can slice it and fry it.

If it's overcooked, it gets dry and not very nice. It's quite nice if done properly.
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