ShaniFaye

ok...so My laptop died and I have no computer at home until Dave gets home from work now with his laptop...since I get home at 4 and he at 530 that leaves me time to do....whatever...today I was kind of tired and laid on the couch and to my horror found myself watching Martha Stewart Living (and even more to my horror I was ENJOYING it)

I learned about champagne bottle sizes (I'd really like one of those Nebachunezzer (sp) size ones that equals 16 bottles), and deveining ducks for some french thing I cant spell but I think (thanks to google) its Foie Gras...then she did a spot on Caviar.

I have ALWAYS wanted to try caviar even though Im almost sure I'd hate it...the thing is the stuff isnt cheap and I dont want to spend tons of money to find out Im right.

I dont hang out with the kind of people that would have this at one of their parties...

Have any of you ever had it? Can you describe what it tastes like? Any hints how I might go about trying it? I thought about finding some caterer that deals in that kind of stuff and falsely interviewing them for my wedding reception to see if I could sample it...but 1. Thats not a very nice thing to do. 2. I dont want to puke on them or anything

Any ideas or suggestions to see if I'd hate it as much as I think I will without spending the big bucks?

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I want the diabetic plan that comes with rollover carbs. I dont like the unused one expiring at midnite!!

franzelneekburm

Nebuchadnezzar

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

ShaniFaye

Thank you so much!! I was looking around online tonite at places that sell caviar and they also had the Salmon roe....and I was wondering what the comparison was. Im not big on things that taste really fishy...I didnt even know that it might me slimy too!!!

Anyone around here know if Harry's (if you have one near you you'll know what Im talking about) would sell something like that?

Most of the "ethnic" stores we have cater to mexicans..the closest to russian that I know of is a Tea Room.

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I want the diabetic plan that comes with rollover carbs. I dont like the unused one expiring at midnite!!

franzelneekburm

I don't want to overstate the sliminess or the fishiness; with decent salmon roe "fishy" is definitely not the first thing that comes to mind, though with better salmon roe "less fishy" is a fair comparison (if that makes any sense). Oh, and it's not any slimier than you would expect a bunch of fish eggs to be.

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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ShaniFaye

lol Mal as much as I hated NY I dont see me going up there just to try caviar I didnt even think that a sushi place would have some (never been in one)

I just may take franzelneekburm advice and try to find some salmon stuff to take with us for our new years trip!!!

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I want the diabetic plan that comes with rollover carbs. I dont like the unused one expiring at midnite!!

franzelneekburm

Yeah, good point, most sushi places will have gunkan rolls with "ikura" (sounds oddly similar to the Russian word for "caviar"). I think the smaller stuff is usually "flying fish roe" (or something to that effect), that's the really tiny crunchy red or orange roe that's used in many "inside out" rolls.

ShaniFaye, if you've never been in a sushi place I'd recommend you start your exploration of ethnic seafood delicacies there. Caviar is great and all, but it's very much an overpriced (it's more so rare than it is tasty) special occasion kind of thing, while sushi offers a much better bang-for-buck all year long

ShaniFaye

oh lord no I couldnt...I've watched people eat sushi and nearly lost what I had eaten...I really think your roe suggestion is the best way for me to start

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I want the diabetic plan that comes with rollover carbs. I dont like the unused one expiring at midnite!!

maleficent

Tobiko is the larger fish eggs, (the name just came to me as I looked at the take out menu)

You can probably get 4 pieces for about 10 dollars -- where they will give you a little bit of japanese rice, surround the rice with some nori (dried seaweed) and put in a spoonfull of the fish eggs.

If nothing else, you will find out if you like the texture and general flavor enough to even attempt the 100 dollar + an ounce of the real caviar.

(Tuna, Hamachi, and Sweet Shrimp are the real outstanding items on the sushi menu)

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yellowchef

I love sushi but caviar makes me ill. Not to scare you shani, but its definately an acquired taste. I dont like the way it feels in my mouth and Ive had both beluga and sevruga caviars. Ive also had salmon roe as well.....its ok in my sushi..but nothing else. When we did out buffets for Garde Manger and we tasted it I stood firm by my decision not to like it. its too salty for me.. which is weird since I LOVE salt.. but try it.. roe has a similar taste and is a lot less!!

snowy

I've had caviar and though I didn't enjoy it when I was young I do now. I especially love getting roe when I'm out to eat at a sushi place. It's just one of those things...you've got to have the odd tastebuds for it. I think roe is delicious. It's worth a try.

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MiSo

masago are the smaller eggs sushi bars use to decorate rolls.
they are orange. tobiko can come in various colors. i've seen green, red, black.

Ikura (salmon roe) is one of my favorite pieces of sushi.
i like it better than caviar.
then again, i'm pretty biased since in a sushi chef

my aunt works at the airport in the place where they get all the food ready. she used to take little jars of caviar home all the time (they serve it in first class). its definately an acquired taste. it took me a while to get used to.

chef001_2003

if i am not mistaken beluga is almost impossible to find because of the scarcity if the beluga sturgeon sevruga and osetra are very nice for less expensive try paddlefish roe is an american sturgeon roe try with clasic garnish such as chopped capers, minced red onion, creme fraiche/sour cream, bilini (buckwheat is very good) chopped hard boiled egg.

caviar is light in the fishy flavor but can be very salty. describing the flavor of caviar is like describing the taste of cucumber.

splck

all I have to say about this is...yum, I love the stuff.

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nice line eh?

Ishmal

well i've gotta ask...

have u tried it yet Shani???

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"Despite the high cost of living, it remains popular."

ShaniFaye

lol I havent been brave enough to buy any yet, Im still working on it though

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I want the diabetic plan that comes with rollover carbs. I dont like the unused one expiring at midnite!!

splck

Do as Mal says and try some tobiko (flying fish roe) at a sushi place. Ikura {salmon roe) tends to be stronger flavoured.
Millions of people love the stuff, so go give it a try.

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nice line eh?

ironchefkorea

osetra is my favorite. spoon a bit on top of a seared scallop, a simple beurre blanc or creme fraiche and some baguette - that's a fuckin snack right there.

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If it wasn't for microsoft, if we lived in the middle east? Y'all wouldn't have no hands....

ShaniFaye

see my problem is I cant look at sushi without getting sick to my stomach, so going into a sushi place just isnt going to work for me lol

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I want the diabetic plan that comes with rollover carbs. I dont like the unused one expiring at midnite!!

Daniel_

Cavir mostly tastes of "clean, wet, and like the sea"

In fact, if you like clean but lovingly warmed pussy, you're gonna love caviar.

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╔═════════════════════════════════════════╗
Overhead, the Albatross hangs motionless upon the air,
And deep beneath the rolling waves,
In labyrinths of Coral Caves,
The Echo of a distant time
Comes willowing across the sand;
And everthing is Green and Submarine
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splck

If simply walking in a Japanese restaurant makes you sick, I'd suggest you drop your plans of trying caviar.

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nice line eh?

little_tippler

ok I am going to dissent from everyone else and say that I don't like Caviar. Here is a description from someone who really doesn't care much for it:

Whne you put it in your mouth, tiny little slimy balls of the stuff burst in your mouth releasing the foulest, salty fishy flavour ever.

so, I really don't like it.

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Whether we write or speak or do but look
We are ever unapparent. What we are
Cannot be transfused into word or book.
Our soul from us is infinitely far.
However much we give our thoughts the will
To be our soul and gesture it abroad,
Our hearts are incommunicable still.
In what we show ourselves we are ignored.
The abyss from soul to soul cannot be bridged
By any skill of thought or trick of seeming.
Unto our very selves we are abridged
When we would utter to our thought our being.
We are our dreams of ourselves, souls by gleams,
And each to each other dreams of others' dreams.

Fernando Pessoa, 1918

majik_6

I'll go ahead and agree with most others in saying:

a. Caviar is a bit of an acquired taste

b. It's hard to describe said taste in a way that truly captures what it's all about

c. Try less expensive (but not cheap!) stuff first, if you can stomach it/enjoy it, then definitely spring for the good shit

I hope you give it a try! It's really quite good. Though I rarely (if ever) eat it anymore (vegetarian), it's truly something that everyone should try once (same goes for good sushi, foie gras, unpasteurized cheeses, poutine, true Champagne, a first growth Bordeaux, truffles, and a dinner prepared by a Certified Master Chef that consists of at least 4-5 courses).

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