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ompOmelet

In article . com>,
wrote:

> > Have you tried the Paddlefish? It has the gentle smokiness of the Beluga
> > but it's a LOT lower in price.
> >
>
> Yes,I have tried paddlefish. Smoked. Tastes just like osetra and other
> sturgeons.
>
> And I rtasted a little bit of padlefish caviar: tasted like other small
> sturgeon caviars. I like beluga for its low salt, size and aroma.
>
> Is paddlefish caviar indeed like beluga caviar?

Hm. must depend on the grade. I got to taste a little of each last time
I bought fresh over the holidays. It's been a couple of years.

>
> >
> > Still pricey for fresh tho'.
> >
> > I confess to usually using the red or black lumpfish. It's not even in
> > the same class...... <sigh>
> >
>
> I would never. Here in SF I can get excellent salmon caviar for $20 per
> pound and decent tobiko for $6 per pound.

I am going to have to look for tobiko! I've not had it and that's an
excellent price. I may never buy Lumpfish again!
I hope I can find it. Probably at CM in Austin or even the asian market.

>
> >
> > But if I'm taking it to a party, I can't afford to spring for the good
> > stuff. :-)
> >
> > Last year I made a cream cheese log and coated it in red lumpfish
> > caviar.
> >
>
> Use tobiko instead.

See above, thanks for the idea!
I was not aware of tobiko until recently. It's used in sushi.

One good reason to join a cooking list is to get an education! :-)
>
> >
> > It was still $7.00 per 1/4 oz. and I used 1/2 oz. total. The
> > party guests were impressed and ate it up.
> >
>
> Lumpfish????!!!!!!!!!!!!

It worked. I coated the outside of the log with it.
And yes, last holiday season I shelled out $7.00 for a 1/4 oz. jar of it
at the grocery store. I thought it was a bit steep too..... but I did
not have any other options at the time.

>
> >
> > I had taken one more jar of the black with me to be served on the table
> > with the rest of the goodies, but the host stashed it. <G> I was
> > amused.... and it was ok. They were good friends so I just chalked it up
> > to the "host gift" that I forgot to bring!
> >
>
> Lumpfish????!!!!!!!!!!!!

Note I said that I'm aware that jarred Lumpfish is not in the same class
as fresh caviar. ;-) Sorry if I made ya nauseous or anything!

It has fond memories. I cringe to say this, but Lumpfish caviar was the
first I ever had and it got me started on at least appreciating it. I've
since learned better but still......
--
Peace, Om

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