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javi says
The thing is that the sturgeon is on it's way to rapid extinction.
About 20 years ago I lived for 2 years in Iran, when it was still called Persia and the Shah was emperor.
When throwing a party we ate caviar from 1 lb. tins @ US$ 10.00 per lb. with pink Iranian vodka on the side.
Those times are gone for ever. Shame.
Gene H says
Saffron is, per pound, the most expensive food in the world, followed by truffles.
David H says
When I was a chef, I was fortunate to taste it, Serverga, Mallosol, Kamchatka, the ones from Denmark from the lumpfish (they are dyed), a couple of American ones Paddlefish and Oregon Sturgeon.
Here in Canada we have salmon, trout and whitefish, all less expensive than the Russian and Iran sturgeon ones, like most things it is something you like or not, it is a bit fishy, but if good it is a pleasant salty sweet taste, a bit nutty and has a light aftertaste.
If you eat it with all the traditional garnishes, like red onoins, egg white and yolks from boiled eggs, capers, parsley, bit of lemon juice on toasted bread points. It is in the way you eat it as to how you either eat it again or not.