ompOmelet wrote:
> 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.
>
That's like $450 per pound! Lumpfish!!! Crazy! When you can get good,
real, delicious, large, juicy salmon (!!!!!!!!!!!!) caviar for less
than $25 per pound at a local Russian, Japanese or even some general
Asian stores! Or for heaven's sake (pun intended), order "ikura sushi"
("ikura" is Japanese for Russian "ikra" (caviar)) at any Japanese
restaurant. Costs orders of magnitude less and tastes orders of
magnitude better.
Good salmon caviar, in its own way, is just as great as sturgeon
caviar.
But you probbaly mean $7 per a 4 oz jar, not 1/4 oz. 1/4 oz is nothing.
Two teaspoons or so. Jars don't come that small.
Oh btw, a linguistic puzzle for the readers: most Japanese restaurants
in Russia feature a sushi called "sepasy roll". Try to guess what's in
it.
>
> > > 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......
>
Try fresh salmon caviar instead.
>
> Peace, Om
>
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>
> "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson