ompOmelet wrote:
> In article .com>,
> wrote:
>
> > > > Try fresh salmon caviar instead.
> > >
> > > I don't think so...
> > > It'd be too much like eating fish bait.
> > > I've used a lot of salmon eggs to fish for trout in Colorado. ;-)
> > >
> >
> > I used to use bread as bait. Somehow, I still eat bread, no problem...
>
> Ditto here with velveeta cheese... but there was just something about
> the smell and texture of those salmon eggs!
>
> Are the ones made into caviar as rubbery?
>
No, good ones melt in your mouth under litle pressure.
> >
> > I also used small fish and shrimp as bait. And I still eat fish and
> > shrimp though.
>
> I get your point. Ok, I'll psych myself into trying it next time I see
> it but only if it's fresh!!!
>
My recommendation: start with a prestigeous sushi place, famous for
freshness. That will give you a reference point. When buying in stores,
make sure that what you are buying is at least as good.
Fresh caviar shouldn't have any non-mild smell. It's no French cheese.
It should have unbruised kernels, but the skin shouldn't be overly
strong or rubbery. When you bite into a kernel, it should squirt a
clean burst of fresh salmon caviar flavor in your mouth. Size is
secondary, as the best salmon I have had (in the Russian Far East) was
smallish, but I also had a great large one (made by my mom) here in SF.
Home-salting is a bitch because you have to remove a lot of slimy
pouches, but produces the freshest and low-salted caviar.
>
> The jarred stuff still looks like TROUT BAIT! ;-)
> --
> Peace, Om
>
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>
> "My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson
>
Korean cuisine?