maleficent

Any sushi restaurant will have salmon roe -- aslo the smaller variety too - it's a little less salty then caviar.

I love caviar -- especially Beluga and Sevruga -- the toughest thing to get past with it is the texture -- and that it sorta pops in your mouth. If it's slimey and mushy - it's not good caviar. 50 dollars an ounce is kinda cheap.

For your first experience at real cavair you want to go to a place that speciallizes in it - Petrossian in NYC is phenomenal and serves caviar with either vodka on ice or a glass of champagne.

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