I am watching the science channel right now, and there is a show called "how it's made". They just showed how they make caviar. I guess Sturgeon fish are raised to like 7 years old? Then they sedate them and look at their ovaries with ultrasound. If the ovaries are fully matured, they harvest them and remove the eggs. The eggs get cleaned and salted, and that's that.

I eat things like Beef liver, Chicken gizzards, and sardines, but I'm not sure if I could stomach Sturgeon eggs.
Who here has eaten them? How would you describe it?

 

I have a long time ago, it was like thick jelly that tasted like salty chicken.

 

I just went to this website:
http://www.affordablecaviar.com/#imp...enosetracaviar
Look at the prices of this ****!
2 oz for $500???? Seriously?

 

I don't eat weird ****. I don't even try it. Why bother when there is a burger joint on every corner? It may be the greatest food on Earth but I just don't see how my life is going to be enriched if I try caviar...

 

If you're satisfied with a burger every meal, there's no hope for you. The fancy things in life like caviar, fois grois, s cargo, etc, are what make eating interesting, and not just another bodily function. And yes, I've tried and enjoyed them all. Environment is a huge factor too. First time I tried fois grois I was at a vineyard in southern France. When I tried it again at home in Oregon, it had certainly lost some of its appeal.

 

I sincerely hope you find the courage to get out more often in the near future.

Yes, I have eaten caviar on many occasions, and it tastes heavenly.

 

We have served cavier at our annual Christmas party for the last 20 years. Served with diced boiled egg and chives on a light cracker.....Mmmm.......

 

Est'ce que vous voulez le caviar? Non.

Mais le fois grois, oui!

 

I only have caviar with a bottle of Cris.

 

I got some imported stuff from Russia, obtained from a coworker whos family was from outside Moscow. Like very salty jelly, without the fruit taste. The texture is interesting, sorta like undercooked tapioca pudding.

Not something I'd go out of my way to eat, but it's okay. An aquired taste, I imagine.

 

The **** is good. However I eat a lot of savory stuff like bone marrow at any chance I get.

 

Love smaller, milder cavier. The big, really salty stuff is a bit too much for me. But I'll still eat it.

 

I don't remember ever having caviar, but I have had roe (fish eggs) on sushi rolls. I ate a bunch of weird sh*t when I was in Japan, some of which I have no idea what it was. Even had some raw chicken dishes which were very good.

You guys should check out how they make fois grois.

 

It's not pleasant...

 

i once made a lasgna that had caviar in it.

FWIW if you just want to *try* it, you don't have to spend $500. I've seen cheap caviar at a big name grocery store.

 

Actually, the region of France I was in is one of the main areas it's produced. There were fields of corn everywhere, any plenty of duck everywhere. I asked the people we were staying with how it's made. "They stuff that (pointing to the corn) in those (pointing to the ducks)." And that's pretty much it.

And it's fois gras, whoops.

 

That is what we usually serve at our parties. I have never ballered for the sturgeon type. I would like to sometime.

 

I'd try it...
I mean, if I can eat pig stomach with sauerkraut all over it, I'd try some caviar.

 

You've got the basics, but are missing a key point....the stuffing happens whilst still alive.

They're force fed.

 

Benefit is less than cost, and in the end, you just **** it out.