ompOmelet > wrote in newsmp_omelet-
:

> 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.
>

http://www.springssalmon.com.au/products.htm

This is the one I buy quite regularly.

And having said that, I went and popped a spoonful in my mouth!! YUM!!

Thanks for reminding me to finish the jar off :-)

--
Peter Lucas
Brisbane
Australia

'Enjoy today, it was paid for by a veteran'