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ompOmelet

In article . com>,
wrote:

> 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.

Thanks for the advice!
Now I'm looking forward to it.

>
>
> Home-salting is a bitch because you have to remove a lot of slimy
> pouches, but produces the freshest and low-salted caviar.

Heh! The one and only time dad caught a salmon full of roe, mom fried it.

I was 8.
--
Peace, Om

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