My wife and I always laugh about caviar discussions. First, it was always the peasant food in Russia. While the rich were eating the nice delicious sturgeon, the poor peasants were eating the eggs. Also, this big deal of putting caviar on crackers with butter, pancakes and all of the other stuff at the caviar "stations" - you cannot even taste the caviar. What a joke. If you like "Икра"(ee-kra), take a small spoon and enjoy it naked! For me, I'll take the fish and you can have the eggs!
Originally Posted by obscure2k
As many know, Russian and Iranian caviar have become increasingly scarce. In Chez Obscure2k , caviar with blinis and creme fraiche on New Years Day has been a long-time family tradition. Even the little ones love it. Last year I was introduced to Sterling Caviar. It is produced by farm-raised white Sturgeon in Northern California. I actually prefer it to the best of Osetra and Sevruga. Jury is still out on Beluga comparison. Just finished savouring my New Year caviar and again it was Sterling. This is just wonderful caviar. I recommend it to all caviar affecionados. We had the Sterling Royal. Bear in mind, that this is not inexpensive.. Approx.$500.00 for 8oz of Sterling Royal.