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Old 12-02-2004, 07:26 PM   #11
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I think it tastes like fish smells..
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Old 12-02-2004, 07:30 PM   #12
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Quote:
Originally Posted by norgeskog
Quote:
Originally Posted by Leaf Storm
Yes, salty and fishy.

Nice on buttered toast.
actually, Leaf Storm, good on anything.
true, but I like it especially on toast :-)
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Old 12-02-2004, 07:34 PM   #13
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Been around too many fish houses up north, and fished with too much as bait to ever want to eat the stuff....

John
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Old 12-02-2004, 08:08 PM   #14
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Love the stuff. Fresh is best, if you can get it. Black is usually malossol. The stuff bought in supermarkets, off the unrefrigerated shelf is horrible stuff. Don't even think about eating that stuff. When it comes to salmon roe, I like to buy it frozen in 1 kilo packs.

When you eat caviar, it's like eating little pearls of ocean that burst in your mouth.

I would suggest staying away from Beluga. The sturgeon that Beluga caviar comes from is endangered and a lot of Beluga being sold is from the black market.

Osetra and Sevruga, while not as good as Beluga is more plentiful. American caviar is really coming on strong and I like it. It's reasonably priced and comes from farmed fish.

I prefer to eat my caviar on thin melba toast points or buckwheat blinis with creme fraiche.
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Old 12-02-2004, 09:03 PM   #15
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Taste like raw fish.
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Old 12-02-2004, 09:41 PM   #16
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It's an acquired taste, I guess. :?
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Old 12-02-2004, 10:28 PM   #17
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We went to a very posh wedding about 10 years ago (bought expensive dress, rented a tux) in a very fancy hotel.

Before they set up for the wedding, they had stations set about, each one of which had great food, baby lamb chops at one, that sort of thing. (Remember that Jackie O when she married Ari had fetal lamb served at the reception. These chops were not that small, but were probably close).

One station had Beluga caviar and shots of fancy, chilled vodka.

This was apparently very good caviar, or so we were told.

One of us, who is not a fish eater at all, tried the caviar and did not appreciate it at all.

I enjoyed it, always sorta liked caviar, but have never thought it was all that good and not worth the price.

The vodka was good however.

But the experience saved me the price of a tin of caviar that I was thinking of buying to let the spouse try.
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Old 12-02-2004, 10:32 PM   #18
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Quote:
Originally Posted by Psiguyy
Love the stuff. Fresh is best, if you can get it. Black is usually malosol. The stuff bought in supermarkets, off the unrefrigerated shelf is horrible stuff. Don't even think about eating that stuff. When it comes to salmon roe, I like to buy it frozen in 1 kilo packs.

When you eat caviar, it's like eating little pearls of ocean that burst in your mouth.

I would suggest staying away from Beluga. The sturgeon that Beluga caviar comes from is endangered and a lot of Beluga being sold is from the black market.

Osetra and Sevruga, while not as good as Beluga is more plentiful. American caviar is really coming on strong and I like it. It's reasonably priced and comes from farmed fish.

I prefer to eat my caviar on thin melba toast points or buckwheat blinis with creme fraiche.
How much is that stuff?
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Old 12-02-2004, 10:42 PM   #19
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The last time I checked, a half pound can of the best Beluga cost about $800.

American Paddlefish Caviar, which I happen to like, is about $100 for 8 oz. An 8 oz. tin is actually a lot. Most restaurants consider a serving to be 1 oz.

I buy a kilo of salmon roe, frozen (actually ikura for sushi bars), for about $40, wholesale. This is enough to eat until you get tired of the stuff.
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Old 12-02-2004, 10:44 PM   #20
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I guess I will never taste it at those prices.
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