Caviar n00b, tell me about it!

Cafe Society
1

The only caviar I’ve ever had in my life before was as small bits on packaged sushi rolls.

So tonight I bought the cheapest caviar I could find just to try it for the experience, it was $10 USD for 2oz of lungfish roe.

Haven’t tried it yet, but me and my wife will polish it off with some crackers or something.

Ok anyway I realize I have bottom of the barrel stuff(Roland brand lungfish roe) but I was curious if any caviar lovers could advise on what pricier stuff is worth it, what isn’t, or any tips on consumption or what to do with it…

2

I’m sorry, but to me there’s caviar (sturgeon roe) and then there’s fish eggs.

And caviar is divine! ABSOLUTELY DIVINE!! (and expensive as hell)

But fish eggs are cold fish-flavored jelly, at best.

Here’s a bit of a guide: http://finecaviar.com/default.aspx?404;http://finecaviar.com:443/index1.shtml

I’ve not tried the Pike or paddlefish caviar, but the Beluga, Osetra, Sevruga, and American caviar are pretty nice.

3

Gotta disagree with QtM…
Masago, tobiko, uni, ikura…
all wonderful…

4

I thought a plague wiped out most of Russia’s caviar fish, and President Jimmy Carter gave them several breeding pairs to rebuild the stocks - thus most “Russian” caviar was actually American.

5

My dad brought home a tin of cheap caviar once. It was like eating the eraser off a pencil.

May you have better luck.

6

Well I did have better luck!

The primary flavor seems to be salty, with a hint of fish and savory. Not really bad as a snack, but nothing special either. I wouldn’t go out of my way for it.

Kinda let down by the stereotypical rich people chow.

7

It’s disgusting. That’s all you need to know.

8

Tasted Australian salmon. Ok for a guy used to dried, salted an fermented fish.

9

Salt. Salt salt and salt.

10

Maybe I’m being whooshed but are you saying the $$$ stuff is much better than just tasting salty?

11

My wife said it tastes like tiny pills of salty cod liver oil that pop in your mouth lol.

12

It’s mainly appearance, texture and the way it goes with toast, butter, sour cream, onions, and mayonaisse. I can’t comment about eating sturgeon roe all on its own. I must add that price and rarity adds to the intrinsic value of anything.

13

Don’t write it off until you’ve tried sturgeon roe caviar. Otherwise you’re eating possum and deciding that because of your dislike of that, you won’t like filet mignon.