Consolidated "Caviar" thread
 

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.

Beluga is so overated IMO. Osetra or Sevruga is where it's at IMO.

When the wallet doesn't want to pay for the above, try a few of the following:

California Estate Osetra $60 per oz

American hackleback $8-19 per oz

some of the "flavored" caviars can be fun and decent, like a wasabi tobikko or citron whitefish caviar. $9-19 per oz

Some more American caviar (from a story in UA's magazine Hemispheres)

America's best Domestic Caviar:
Wild Hackleback from Walter's Caviar
http://www.georgiaseafood.com

Farmed White Sturgeon from Sacramento CA
http://www.sterlingcaviar.com

Paddlefish roe
Osage Fisheries 573.348.2305

Rainbow Trout Row
Sunburst Trout Co
http://www.sunbursttrout.com

Whitefish Roe
Moutain Lake Fisheries
http://www.whitefishcaviar.com

Thanks, Sweetwillie for doing the research.
Thus far, my American Caviar experience has been quite wonderful and I have been buying the Sterling Caviar Have to say that it is as good or better than any other caviar I have tasted in recent years. I will definitely try the other caviar on your list. This is my definition of research :)

Boy, you guys sure take the S out of Snob. ^ ^

Truly being a patriot here. :)

I also saved the article that Sweet Willie referred to from the UA magazine and for our annual New Year's Day meal at Aux Restaurant JerseyJoe, we had caviar from Walter's Caviar in addition to the duck breast and foie gros (which also may become added to the "endangered" food list). Don't think it was as pricey but certainly a good substitute for the "real stuff".
For our next celebration we'll certainly consider the Northern California supplier. Thanks obscure2k.

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!

When was this "always" stuff? I do recall the story about the British
soldier stationed in the Crimea, who, when asked for a report on the
conditions there, replied that he didn't mind the climate, only he'd
prefer if they didn't serve so much of "this 'ere bleedin' fish jam."

Anyhow, tastes change. Remember when the poor fishermen were
having to eat lobsters while their customers had haddock? New England,
18th-19th century.

Since the topic came up. Are there any good sites online to buy caviar?

Petrossian also sells domestic caviar.

The NY Times recently did a story on caviar. A variety from Zabar's which sells for $55, rated very high. Shipping to AZ costs $94, but if you live close
by or are going for a visit to NYC it would be a great thing.

I also prefer the farm-raise caviar. The Caspian Sea is really polluted...

However, my Vodka must stlll come from Russia. :)

Chilled Grey Goose from France works nicely with the American caviar...but Stoli, I am certain, would work just as well.