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Do you eat caviar? - Page 3

post #31 of 140
12/31/07 at 2:02am
I used to eat it a couple of times a year, and then it was typically as a garnish on a restaurant dish. Now, I probably eat it once a month. I live in Marin county, and commute to San Francisco on the ferry. In the Ferry Terminal in SF, there's the Tsar Nicolas caviar place that carries many varieties of caviar, mostly domestic, which is actually pretty reasonable (relatively speaking). I stop in there regularly, pick up an ounce or two, and some blini mix, grab some creme fraiche from cowgirl creamery across the hall, and head home. I love Champagne and have plenty in the cellar, so it's a natural and easy pairing that I've come to really enjoy. It's acessbility is the primary reason I am able to enjoy it here.
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post #32 of 140
12/31/07 at 4:31am
I used to eat caviar from time to time when dining out (and occasionally picked up less expensive American roe for dinner parties) but have given it up as I've become more strict with vegetarianism. That being said, I currently have a jar of Caviart (a vegetarian caviar substitute made from seaweed that's quite healthy and suprisingly delicious) in the fridge that I've been putting on cracked pepper crackers and various dishes lately. It's not as oily as real caviar with a bit milder flavor, which I find a little easier on the palate than some of the varieties of roe I'd had before.
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post #33 of 140
12/31/07 at 11:20am
Don't most vegetarians eat eggs? I thought only vegans were anti-egg. I ask this only because I wonder if there is a distinction among vegetarians between a chicken egg and a fish egg.....of course I think they are all crazy.
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post #34 of 140
12/31/07 at 11:49am
Quote:
Originally Posted by ChicagoRon View Post
Don't most vegetarians eat eggs? I thought only vegans were anti-egg. I ask this only because I wonder if there is a distinction among vegetarians between a chicken egg and a fish egg.....of course I think they are all crazy.

My father is vegetarian by force, not by choice. He gets insanely sick and has to have his stomach pumped if he eats meat. Having said that, he can eat eggs and be fine, and he can also eat caviar.
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post #35 of 140
12/31/07 at 12:40pm
A word of warning about Paddle Fish black caviar. They sell it on all those Exotic food websites and in some stores as an alternative to Sturgeon caviar.
Please stay away form it. I had a misfortune of trying it at some party and the taste was muddy and unpleasant. This fresh water fish caviar is not even close in taste to cheapest sturgeon caviar let alone osetra caviar.
Don't say I did not warn you

A few points:

1. Beluga caviar is the most expensive ,but for no good reason really. The fish is a giant compare to osetra or sturgeon and amount of caviar each Beluga produces should have made that caviar cheap, but manufacturers BS consumer into thinking that Beluga caviar is the cream of the crop...Not true, just good marketing. And thus they charge top dollar for caviar that is the cheapest to produce among B. caviars variety.

2. Caviar is not to be consumed with Champagne. Champ. Wines are acidic(dry) and kill the taste of caviar. Again the habit falls into category of monkey see monkey do. Just because Champagne and caviar both culturally belong to luxury food group does not mean they should be consumed together (for super-Ghetto luxury feel).

3. B. Caviar goes well with light Lager beer, Coffee or Vodka.

4. Traditional way to consume B. caviar is on a French Baguette with unsalted butter or with plain crepes(blini).
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post #36 of 140
12/31/07 at 12:46pm
agree on paddlefish...but real american sturgeon is a great value.
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post #37 of 140
1/1/08 at 4:14pm
Quote:
Originally Posted by ChicagoRon View Post
Don't most vegetarians eat eggs? I thought only vegans were anti-egg. I ask this only because I wonder if there is a distinction among vegetarians between a chicken egg and a fish egg.....of course I think they are all crazy.

I used to eat caviar based on the fact that it was "egg" and I am ovo-lacto, not vegan. However, as I got more serious about it, I realized there was a big difference in collecting eggs from chicken and the way that caviar is harvested. That difference is what lead me to give up caviar. Since my vegetarianism is predominantly a matter of ethics as opposed to health some items that aren't technically "meat" are unfortunately excluded from my diet.

Quote:
Originally Posted by kwilkinson View Post
My father is vegetarian by force, not by choice. He gets insanely sick and has to have his stomach pumped if he eats meat. Having said that, he can eat eggs and be fine, and he can also eat caviar.

I'm very sorry to hear about your father's condition, though I'm glad to hear that he can still enjoy things like eggs and caviar.
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post #38 of 140
1/2/08 at 4:39am
Quote:
Originally Posted by dkzzzz View Post
A word of warning about Paddle Fish black caviar. They sell it on all those Exotic food websites and in some stores as an alternative to Sturgeon caviar. Please stay away form it. I had a misfortune of trying it at some party and the taste was muddy and unpleasant. This fresh water fish caviar is not even close in taste to cheapest sturgeon caviar let alone osetra caviar. Don't say I did not warn you A few points: 1. Beluga caviar is the most expensive ,but for no good reason really. The fish is a giant compare to osetra or sturgeon and amount of caviar each Beluga produces should have made that caviar cheap, but manufacturers BS consumer into thinking that Beluga caviar is the cream of the crop...Not true, just good marketing. And thus they charge top dollar for caviar that is the cheapest to produce among B. caviars variety. 2. Caviar is not to be consumed with Champagne. Champ. Wines are acidic(dry) and kill the taste of caviar. Again the habit falls into category of monkey see monkey do. Just because Champagne and caviar both culturally belong to luxury food group does not mean they should be consumed together (for super-Ghetto luxury feel). 3. B. Caviar goes well with light Lager beer, Coffee or Vodka. 4. Traditional way to consume B. caviar is on a French Baguette with unsalted butter or with plain crepes(blini).
Bingo!
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post #39 of 140
1/2/08 at 2:23pm
It's been several years since I had caviar (beluga, if it matters) at the Striped Bass in Philadelphia. We had it as an appetizer, on toast points, prior to dinner. From what I recall, it wasn't half bad.

For you caviar cognoscenti, is there a decent mail order outfit that you would recommend?
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post #40 of 140
1/2/08 at 4:34pm
http://www.zabars.com/buy-caviar/def...ars_Caviar.cat http://petrossian.reachlocal.com/cou...%253Dfirefox-a
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post #41 of 140
1/2/08 at 7:26pm
^^ Thanks!
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post #42 of 140
1/3/08 at 1:55am
Almost every New Year's Eve and St. Valentine's Day, we have caviar on blini with champagne or vodka. Would like to have it more often, but its really gotten expensive, much more so than in the past due to overfishing. This year we tried domestic paddlefish caviar, and it was quite surprisingly good, and at 1/3 to 1/4 the price of Russian or Iranian caviar a real bargain. BTW, read somewhere that bars in NYC used to offer caviar as part of a free buffet when you bought a drink (this was in the era of $.05 beer).

Can't imagine cheese with caviar, although butter or creme fraiche is ok.
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post #43 of 140
3/26/11 at 11:19pm
thought i'd resurrect this thread

just got some caviar, i use it to put on sushi when i make it, tastes really fishy but i like it

any thoughts?

(i think its interesting how the first few posters in the thread are banned!!)
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post #44 of 140
3/26/11 at 11:35pm
Yes.
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post #45 of 140
3/26/11 at 11:42pm
Quote:
Originally Posted by davesmith View Post
thought i'd resurrect this thread

just got some caviar, i use it to put on sushi when i make it, tastes really fishy but i like it

any thoughts?

(i think its interesting how the first few posters in the thread are banned!!)

sushi?

did you mean salmon roe/caviar, aka IKURA?

I thought you meant sturgeon roe, the REAL caviar.
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