Russian Life & People Digest
Question by Lauren W: Any Of You Ever Eat Caviar Before?
I had caviar for the firs time a few days ago. To be quite honest after finally having some I don’t see how it is so exquisite. It really had no taste; at least to me it didn’t.
Answers and Views:
Answer by carmen d
Yes, I have and it is a taste some need to get used to. I myself like it on special occasions.
Read all the answers in the comments.
What do you think?
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trinisugar says
Yes and I love it!!! I always have it with scottish smoked salmon and a bottle of champagne. What can I say I like to go all out and spoil myself sometimes!!!!
Bridget M says
get some medium grade caviar get plain sandwich bread put slices of butter and cavier on the bread like a sandwich thats how i was shown how to eat it and it was actually good although it felt weird to feel it popping in my mouth but it wasnt the small tiny back caviar either
David H says
As a former chef with over 20+ year of work in the trade and having worked in 4 countrys, I have had all the ones availble from salmon, to trout, whitefish, paddlefish/hackelback, american sturgeon from NY and Oregon, all the Russian and Iran types, I have had some that are over $ 600 an ounce.
It is a bit salty, not something everyone will enjoy, with the traditonal blini's a buckwheat pancake and a bit of sour cream it is most palatable for some, the other way is with toast points, and the regular garnishes, like egg white and yolk that have been boiled and separted then chopped fine, fresh onion, capers, parsley you make a open faced sandwich like item and eat it like sushi, all in one bite.
Some will use it on or in hot dishes, but like with truffles it loses its flavour heated, I like the Iranian ones, they are less salty and the American sturgeon is very ncie to, but for a nice sample either the salmon or trout is the mildest, the lumpfish ones are dyed with food colour as they come out a green colour in the beginning. Then there is the flying fish roe they use at Sushi places, known as Tabiko, it can be orange, red or green when mixed with wasabi.
unchienne says
I've tried some in the past and found it unpleasant. I think it's one of those things that became stylish only because of the price: like certain types of modern art or overpriced handbags.
I expected it to be hard in my mouth, but found the eggs to be more like the previous poster said: slightly resistant but giving away to a milky texture. While the flavor was subtle, it still had a salty/fishy taste that was unpleasant when unaccompanied by anything other than a piece of toast, and I shall not be revisiting the experience.
crispy says
I have had caviar (some very expensive) over the years. While appreciating the rarity and elaborate serving of the caviar, I never enjoyed the taste. Maybe people like you and I should just mark it off the "things I want to try before I die" list and move on to the next thing.
Carlo d'Umbria says
Some people should just stick to their Big Macs.
What kind of caviar did you have? Fine caviar, which is very, very expensive, is quite unique and delicious. It's got a slightly salty, mild and pleasant fish flavor, and an amusing beady texture that becomes silky as the eggs disintegrate in your mouth. But I have to agree that lesser caviars than true sturgeon beluga, osetra, or sevruga can be pretty unpleasant.
Kyss says
No, try Chitterling,tripe, neck bones, pig tails, or bbq pig feet!! OOH WEE!!
Min says
Ew Yuck. I ate it once but it really had no taste, and like what you said, I really don't understand why its an "exquisite" food. It's tasteless, really.
Edit: I'm never eating it again.
(I think.)