Real caviar is almost impossible to find in the USA, highly black market item.

You will be paying around $4000-10,000 a pound for the good stuff.

Many cheaper alternatives starting at just a few dollars a pound to upwards of $2000 a pound available in the USA.

If you have to ask, just get the cheap stuff. It's like expensive liquor, most people cannot differentiate the average or good stuff from the really quality stuff.

Anonymous wrote:What is Cavier?

+1!

Anonymous wrote:It’s incredibly sad and inhumane how they remove the eggs from fish.

I’m typically eating the fish too, if I’m eating roe from Shad. Ever hear of Shad planking? It’s a tradition locally. You catch Shad during the spring run and cook them on a damp pine wood plank next to a campfire. Usually you also roast some fresh oysters along with them. The Shad roe on toast with salt and paper is mouthwateringly good. You squeeze it out of the fish before you filet it and put it on the plank.

It’s great wild-food.

What is Cavier?

Anonymous wrote:

Anonymous wrote:I much prefer Salmon roe to caviar. Although Bowfin caviar tastes better to me than Sturgeon caviar.


But NOTHING is as good as fresh-squeezed Shad roe on hot toast with salt and pepper and a Shandy to drink. When I say fresh-squeezed, I mean literally ON the riverbank immediately after landing the fish, with bread toasted on a campfire.

Maybe if you had the other types of roe fresh, you'd like them even better...

I’ve had fresh Salmon roe too, but Shad roe is still better.

I have NOT been able to try fresh Sturgeon caviar or Bowfin caviar, because I’ve never caught Sturgeon or Bowfin before. But I’d be willing to try it.

Anonymous wrote:I’ve had various fish roe but not cavier (sturgeon eggs). I keep seeing it on cooking shows, can someone describe what it taste like? Can you really just sit there and eat it by the spoonful?

Call me

Salty and rich. If you are lucky it will have a nice pop and texture. If not, it will be soft and a bit mushy. I usually order from Petrossian and have had both.

It is briny and salty and can have a wonderful flavor depending on the type. Like little explosions of the sea in your mouth.

This is my answer to the other thread about an overrated food item. It was salty. I failed to see what the big deal was. And I like fancy cheese and wine.