Caviar - Where to start?

I simply want to try some. Never had it before.
Every time I see it on TV the folks are going crazy over it. Using every expression known to man to describe how good it is.

Where the heck do I even get it? I've never seen it at the grocery here. (never looked for it though)
So let's say online?...
And what do I eat it with? I see it scooped on bread, but what kind of bread?

Also...I'm not trying to spend a hundred bucks here...

 

Let some totally oversalted fish sit in the sun for 2 days - tadaaa! Sorry, I hate the stuff...

Stefan

 

I dunno the answer to your question....but I had a caviar tasting at KnifeKnerd's resto in Charlotte in 2013 and it was fabulous. Not my favorite thing ever, but I'd cross the street to eat it again.

Here's a photo....it was presented on a Takeda!

http://flic.kr/p/eR3bH2

http://flic.kr/p/eR3dnZ

 

I've always had good stuff at places typically named Russian Tea Room/House. But that was a long time ago.

 

Man, talk about a rabbit hole. My advice, the better the caviar, the less you do. A little caviar, wash it down with a shot of good ice cold vodka. If you want to get it busy, you can serve it accompanied with chopped egg white , egg yolk, red onion sour or crime fresh, and sliced lemon. On blinis, toast points , black bread , or crackers. What kind... People I know who are big into it seem to favor Beluga. Tends to be the largest. I've had good and dissapointing Osetra. I enjoy Sevruga, smallest of the three, and likely less expensive. There are other options worth trying. Some from the states. Paddlefish and white fish eggs are worth trying. I grew up eating a lot of smoked and salted fish. The first time I sampled caviar as a kid, my friend freaked out, but I thought to my self " hmmm , might be good on a bagel with cream cheese. At the risk of sounding like a barbarian , I might suggest trying some anchovies on chopped egg, served on brown bread . If you can get past that, then be prepared to spend serious $$ on stuff worth trying. It may not be the best choice, but you can even buy it online at Costco .

 

Thanks for the info!
I guess I'll see if my local grocery has any before I browse the net. I can't imagine caviar being fresh and/or popular here in middle Tennessee though.

 

That's another reason to visit Saint-Petersburg… just saying

 

Start off easy with salmon roe.

 

I'm thinking Saturday I'll visit the local Kroger and Publix. Those are my only options.

What's up with that Pautzke's? can it be ordered online? Looks like little cherries.

 

You might want to start with paddlefish caviar, if for no other reason than it will be a lot less expensive than typical Russian sturgeon caviar and may be more easily accessible to you. http://continentalcaviartn.com/ If you were in an area with a sizable Russian community you could to what I do when I want to buy caviar -- find a bona fide Russian supermarket (such as, in my case, Petrovsky's in NE Philadelphia, recommended to my by my close Russian friends), and I would then suggest you buy an assortment to sample, starting with salmon "caviar" on to a few Russian varieties. (And lots of luck finding anyone who speaks English in a real Russian supermarket.)

With pumpernickel bread -- or whatever you'd like (melba toast, etc.)

 

So how much is in an ounce of caviar? enough for just a taste? or several?

 

Get Pautzke's at your local bait store!! I caught my favorite ever trout on Pautzke's

 

"so what kind of fish you going after?"
"fish? I'm eating these"

 

The first thing that popped into my mind, when I saw that container, is the fish I used to slay in Colorado with those exact same eggs. That picture instantly took me back to my early teens. :cool1

 

You ever seen that show where the same exact cake sold at a higher price tastes better?
To me, same people who say they could die for champagne usually love fish egg.

Could you die for champagne?

 

I like caviar. I confess I prefer anchovies and salty belly lox. None are every day food. if you want to approach caviar, try some American whitefish or trout roe. A lot closer than Salmon eggs.

 

Absolutely not. In fact, haven't had any in YEARS. Learned my lesson about 10 New Year Eve's ago. I think I died that morning and was brought back as a test of my will to never drink champagne again. So far I'm winning.

 

The ONLY way to consume caviar is super fresh & super cold. Any of the above mentioned accompaniments would suffice. I prefer a Carr's water cracker spread with plugra and topped with a nice dollop of the delicacy. As far as I know Baluga is not available due to near extinction. Osetra is the best I've tasted in the last couple of years. Flying fish roe would be another relatively inexpensive option, as well. Enjoy. Always strive to test your culinary envelope!

 

My condolences....I LOVE champagne...and sparkling white wine. The year I discovered French Grower's Champagne, I got a personal Xmas card from the owner of my liquor store. Dammit....now I want champagne.