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- Thread starter Rossi320
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Beluga is very, very tasty. There is orange caviar which can be very tasty also. Especially home made in the Russian Far East. But, when most people mention caviar they are referring to Beluga roe from the Caspian Sea. On toast points, blinis, with egg whites, certain crackers and, never with a metal spoon, use a wooden utensil if one is required.
There is other black caviar available on the market considerably cheaper than that from the Caspian Sea.
You should probably do a bit of Googling before opening your wallet at a local grocery store. Newcastle Boutique, Karen's Kitchen are only two in your area I found with a quick search. Quality and price I didn't check.
There is other black caviar available on the market considerably cheaper than that from the Caspian Sea.
You should probably do a bit of Googling before opening your wallet at a local grocery store. Newcastle Boutique, Karen's Kitchen are only two in your area I found with a quick search. Quality and price I didn't check.
Metals, excepting pure silver, so I've been advised by not a few Russians when working and living in Russia, adversely affects the taste of the eggs. I've noticed metal taste with other foods so, it's partly an anecdotal observation on my part also.
Absolutely on the money
Pearl or ivory spoons
Unpasteurised Beluga, oscietra or sevruga from Russia or Iran by reputation
Have yet to try the numerous products from the USA
I tried the farmed ones from France - quite disappointing
Mother of Pearl spoons I've been exposed to.
If it ain't Caspian Sea Sturgeon eggs it ain't black caviar in my opinion. But, the word "caviar" seems to cover any fish eggs processed as caviar. So, one must be specific as to what one desires, read labels closely and ask questions is my advice.
Mostly in the treif spectrum, unfortunately, so I won't touch it. The two exceptions to this are salmon and smelt roe, though I'm not sure if they technically constitute "proper" caviar. The salmon I find to be gooey and unpleasant, but smelt is great. I live out in the boondocks however, so limited access renders it a moot point for me. I'd rather just buy the fish and get 10x the portion versus plopping down the same amount of dough on its eggs. But that's just the pragmatism in me shining through...
These were from sturgeon farmed in France.
The texture was too soft - missing the satisfying “pop” when pressed against the palate
Caviar is like kleenix, they morphed into generic terms. So, one needs knowledge about what they are looking for in the store or, on the interweb.
Up here we catch our own salmon and, when there is roe, pass that on to Japanese friends. Some folk make a tidy sum every season harvesting sport caught fish and selling the roe.
I like my roes well cooked with salt and pepper.
Really haven't had real Russian caviar. Did most of Japanese type as in sushi toppings. But I truly enjoy those big 'uns still in sack pan fried with salt and pepper. Maybe in bacon grease.
Really haven't had real Russian caviar. Did most of Japanese type as in sushi toppings. But I truly enjoy those big 'uns still in sack pan fried with salt and pepper. Maybe in bacon grease.
I have fond memories eating caviar. In the 1980s my wife and I would buy cheap ($3-$5) tickets to the Hollywood Bowl to listen to either classical or jazz concerts there, and you could bring whatever food and drink you wanted to have with you. We'd stop at a great little store that had a good wine and caviar selection to take with us. We usually got Beluga or Sevruga and they would pack the caviar on ice and give us a couple of plastic spoons to use. Some of the best evenings I can remember.
Ok so some of you had tried it and apparently like it guess I will have to go out and try it....only spending what my budget can afford
Remember fishing with my grandparents and they would save the eggs from trout and perch and fry them up next to the fish. Salty and creamy goodness.
When I worked in a fish market in college we had shad roe that was red that people would buy. I always found it too salty but haven't had any caviar or roe since college. When we got Lobsters in, that had roe under the gills my manager would separate them and drive to the sound to release them back in the wild to populate. She said it was illegal to harvest Lobster with roe attached but it sometimes happened.