"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Appetizers & Hors D'oeuvres
Reply
 
Thread Tools Display Modes
 
Old 05-16-2011, 06:14 PM   #1
Cook
 
infinitecookbook's Avatar
 
Join Date: May 2011
Location: South Florida
Posts: 98
The Poor Man's GOOD Caviar

Do you like black caviar but find it to be just too outrageously expensive? Beluga, Sevruga, Osetra... I love all of those but unless I win the lottery (or have a hit song) those are off the shopping list. But, a lot of the lower priced black caviar I've tried is nowhere near as good. The ones that are died and really salty are worthless in my opinion. Isn't there something in between? YES!!!!!!!! There is. Paddlefish caviar. Very similar to the Sturgeon caviar. Maybe not quite the same by the pickiest of comparisons but to my taste it's close enough to love and adore as a reasonably priced replacement.

There's a place called Kelly's Katch that you can order it from in the US and they'll ship it to you. That's where I get it. I also got it from a local importer here in Miami (that has all sorts of other great stuff like Truffles etc.) but for some reason it wasn't quite as good as Kelly's. Not sure why. But, anyway, it was still a lot better than other budget-priced black caviars so if I am desperate for just an ounce I'll get it locally at the place in Miami. But a good 7 ounce container for a party from Kelly's is hopefully a helpful tip to SOMEone on here. Let me know if it is! (I have no affiliation with Kelly's, just a fan).

Here's a picture of a spread I did with it:

__________________

__________________
infinitecookbook is offline   Reply With Quote
Old 05-17-2011, 02:19 PM   #2
Cook
 
infinitecookbook's Avatar
 
Join Date: May 2011
Location: South Florida
Posts: 98
Sorry if that looked like an ad. It's legit. I love Paddlefish caviar and I really think Kelly's is a good find. I didn't even post the link but you can look it up if you want to try it. If you DO try it all I ask is that you let me know what you think! Post something about it. I'd love to do a massive taste test between them all but that would be rather expensive (beluga, osetra and etc. haha - that'd be a good name for a less expensive caviar! etcetera!!!)

I did do some taste tests with the less expensive caviars to see if there was anything else besides Paddlefish that I thought was a good substitute for the pricey black caviar. But so far haven't found anything. I do like smelt eggs (masago) and flying fish eggs (tobiko) when making sushi. Salmon eggs are ok too (not a huge fan of that though). Spotted Prawn eggs are also good and there are others. But, when it comes to black "Sturgeon-like" caviar... it's a fun curiosity. Mainly because if you happen to like it then a drastically less expensive alternative may be of interest!

There's a great import place here in Miami called Marks that also has it. But as I said, it was very good but for whatever reason not quite as good as Kelly's. Again, I definitely don't work for either. I don't work in the food industry at all. I just cook at home for fun.

Here's two inexpensive caviars from Marky's. One was their Paddlefish and the other was Bowfin caviar which I didn't like at all.

__________________

__________________
Recipe for Oxtail Soup: Grab Ox, remove tail, discard Ox...
infinitecookbook is offline   Reply With Quote
Old 05-17-2011, 02:31 PM   #3
Cook
 
infinitecookbook's Avatar
 
Join Date: May 2011
Location: South Florida
Posts: 98
Alright, here was one of my taste tests.



The one closest is the paddlefish caviar. Look how nutty it looks! It's on top of an egg spread I made with some cream. The one to the left is the bowfin caviar. Was a bit salty and I don't THINK it was died black but it kind of looks like it. Either way it got the thumbs down.

The other crackers have a truffled foie gras spread, a green onion chicken salad spread, an artichoke spread and a roasted pepper with fresh parmesan. Just having a little fun. But the crackers were OUTSTANDING. They are these little wafers they have at Markys. But they go bad after their expiration date and I've been going back to Markys every couple of weeks to get more. Unfortunately they don't have the new batches in and annoyingly they still have the ones that say "not so hot after April" stamped on them. But they're super thin, crispy and even pretty low on calories. So I wait patiently.

Anyway, notice there's no spam spread on any of the crackers. Don't think I didn't see that post! haha But hopefully we're clear now on that. I just like to pretend I'm a restaurant. I'm really just a musician who likes to cook.
__________________
Recipe for Oxtail Soup: Grab Ox, remove tail, discard Ox...
infinitecookbook is offline   Reply With Quote
Old 05-17-2011, 02:56 PM   #4
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,873
Send a message via Skype™ to taxlady
I have found that a lot of the "black" caviar that are dyed are actually dark green. Put a little bit on the yolk of a hard boiled egg. Drag the eggs off to the side. They usually leave a green trail. Maybe it's blue and looks green on the yellow yolk.

I like the taste of salmon roe, but I don't like the way those big eggs squish in my mouth.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 05-17-2011, 03:01 PM   #5
Cook
 
infinitecookbook's Avatar
 
Join Date: May 2011
Location: South Florida
Posts: 98
First I am mortified that I used "died" instead of "dyed". I KNEW it looked wrong. It's too late to edit all my posts now isn't it? Haha. Ok from now on I'll get that right.

Funny thing about the salmon eggs, I actually like the squish in the mouth part but the taste is a bit too salty/fishy for me. Sometimes. Not always. There's a sushi chef in LA who I trust that gave it to me marinated in something and it was really good. But he has the midas touch.
__________________
Recipe for Oxtail Soup: Grab Ox, remove tail, discard Ox...
infinitecookbook is offline   Reply With Quote
Old 05-17-2011, 03:06 PM   #6
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,873
Send a message via Skype™ to taxlady
Quote:
Originally Posted by infinitecookbook View Post
First I am mortified that I used "died" instead of "dyed". I KNEW it looked wrong. It's too late to edit all my posts now isn't it? Haha. Ok from now on I'll get that right.

Funny thing about the salmon eggs, I actually like the squish in the mouth part but the taste is a bit too salty/fishy for me. Sometimes. Not always. There's a sushi chef in LA who I trust that gave it to me marinated in something and it was really good. But he has the midas touch.
I haven't had salmon roe in quite a while, but if I ever got a jar that tasted "fishy", I would probably bring it back and say it wasn't fresh.

I don't eat a lot of fish now that I live near Montreal - I don't consider it fresh enough. I used to get really fresh fish in Copenhagen and got spoiled.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 05-17-2011, 03:15 PM   #7
Cook
 
infinitecookbook's Avatar
 
Join Date: May 2011
Location: South Florida
Posts: 98
Maybe more salty than fishy but sometimes better than others. I've never gotten a jar of it. I meant more at sushi restaurants.

But yeah fresh is key. I do eat previously frozen though as well but of course I prefer fresh. I stayed in Vancouver a lot last year and that was a fresh seafood extravaganza. Loved it. Beautiful place too. I've never been to Montreal. I sometimes do some work with a band that's in Toronto but I haven't been there either. Might go one of these days. Actually if I do any touring this year at all we will probably tour Canada because the artist I've been working with is based in Vancouver.
__________________
Recipe for Oxtail Soup: Grab Ox, remove tail, discard Ox...
infinitecookbook is offline   Reply With Quote
Old 05-17-2011, 03:29 PM   #8
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,873
Send a message via Skype™ to taxlady
I have no objection to frozen wild fish, especially when they freeze them on the boat. That's the freshest way to get fish when you aren't near the ocean.

I always eat seafood when I get to the Maritimes or the Gaspé (That's the eastern bit of Québec that is just north of New Brunswick.). I had winkles in the Gaspé. They were really yummy.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 05-17-2011, 03:40 PM   #9
Cook
 
infinitecookbook's Avatar
 
Join Date: May 2011
Location: South Florida
Posts: 98
Winkles??? THAT is the nick name I should have chosen. Sounds like a creature from The Hobbit. I am just exposing my ignorance here as I had never heard of them before. I just googled them though and they look essentially like sea snails. Anything from the sea with a shell is on my menu! Are they good? How do you cook them? Steamed with some butter?

I once had a live snail. It was a really awkward situation. I was having dinner with our Japanese distributor (for music software) and he took us to a Shabu Shabu place which was really nice (real Kobe beef and everything). They had an appetizer that was essentially a live snail (looked like a Winkle... hmmm is the singular for Winkles a winkle? ). My business partner from Italy wouldn't touch it. It was sitting on a bed of what I thought was chopped radish. I took some radish not fully paying attention and after it went into my mouth I realized it was wet salt!!!!! A whole GOB of wet salt in my mouth. So to balance that I quickly went for the raw snail. You had to take it out with a toothpick and he even fought a little (can you blame him?). Or maybe it was just the suction... I don't know but I had to do something about this salty taste in my mouth so I ate the snail and... it was really good! I liked it so much that I offered to eat my partner's snail since he wouldn't touch it. Our Japanese distributor was so impressed that I was embracing the culture and so enthusiastic about the food. He didn't know anything about the salt situation though.
__________________
Recipe for Oxtail Soup: Grab Ox, remove tail, discard Ox...
infinitecookbook is offline   Reply With Quote
Old 05-17-2011, 03:57 PM   #10
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,873
Send a message via Skype™ to taxlady
I have no idea how the winkles were cooked. They were served to me and I ate them. They were delicious. So were the sea snails I had on Mallorca. That was fun. Earlier that afternoon, at low tide, all the waiters rolled up their pants and went into the bay and picked those sea snails while we watched. Some of the guests wouldn't eat them.
__________________

__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:10 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.