DampCharcoal said:I can't remember what it was called but it was a cream cheese roll with both the red and black caviar garnished with chopped green onions. I was put off by the fact that they were fish eggs but the flavor was actually pretty good. It did have a fishy flavor but it wasn't intolerable. It's worth a try!
Bangbang said:Never had it.
Psiguyy said: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.