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Originally Posted by ShaniFaye
Nebachunezzer (sp)
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Nebuchadnezzar
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Have any of you ever had it? Can you describe what it tastes like? Any hints how I might go about trying it?
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Being Russian, caviar was fairly standard fare for holidays and big family get-togethers and such. While it's an acquired taste insomuch that most people tend not be the blown away by its deliciousness the first time they try it, I don't think many people would actually
hate it.
Basically, don't unload $50 on a 1 oz jar of beluga caviar for the first try, you probably won't get your money's worth. Salmon roe is a good place to start. I am used to thinking of it as a type of caviar, though I guess technically it's not (same principle though: fish eggs).
Salmon roe is the
big red stuff, rather than the tiny black. There's a fairly continuous gradation of quality, and prices vary, but a reasonable portion for 4-6 people shouldn't set you back more than $10-25; head to an import foods store in your nearest "Little Russia" (they'll speak just enough English to sell you something), many of them will have several types of salmon caviar sold by weight (while the beluga, osetra and sevruga are pretty much always in the expensive tiny jars).
Basically, the better the "grade" of the salmon roe the less salty and fishy it will taste, will also be less "slimy".
The best way to serve it is spread on relatively thin baguette slices, nothing else is necessary, it speaks for itself. With champagne (or better yet Champagne
) on New Year's Eve is the perfect setting, too.
I always thought of the salmon as the "caviar with training wheels" - if you find it unpalatable, don't bother with the expensive stuff; but if you really enjoy it after a few tries, consider the investment.
Hopy this helps