love_cab_chard  
Master of Wine
Posts: 12578
 | | 12-06-2002 06:29 PM |
| Have good connections for Russian (yes, Russian---Beluga, Osetra, & Sevruga, & Red) & Alaskan Caviar (Red & Black) for good $$$. Can possibly ship also. Let me know if interested.
Lowest Price, guaranteed. | | |
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Blair Ridley
Wine Labeler
Posts: 3980
| | 12-06-2002 06:32 PM |
| I've got to ask.....what is the attraction to caviar?
I'm someone who has never really tried it. I must admit that it doesn't look particularly exciting (or appetizing for that matter) to me. | | | |
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Bradley Molzen
VinoCellar.com Admin
Bayonne, NJ
Wine Connoisseur
Posts: 5054
| | 12-06-2002 06:43 PM |
| | I like how they pop between my teeth. | | | If you drink wine, you get smarter.... | |
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ChangeMe
Master of Wine
Posts: 11169
| | 12-07-2002 02:49 AM |
| | I bought four ounces of Osetra this morning and the stuff ain't cheap. Short, give it a try. Don't confuse it with the whitefish or lumpfish or whatever caviar you find on a supermarket shelf. The oils in the eggs are delicate and are simply wonderful with Champagne. I know many people feel the best way to enjoy it is with blini and iced Vodka, but Champagne and plain crackers with a little creme fraische does it for me. | | | |
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JonesWineNo1
Sommelier
Posts: 8568
| | 12-07-2002 03:49 PM |
| Try it you will like it I am sure. Champagne, fresh made blinis, a slight touch of creme fraiche and as much caviar as one can stuff into the blini without looking like a barbarian is pretty close to perfection.
I used to buy caviar from all over the place but recently I start using Caviar Russe exclusively. I went to a cavair tasting that was given by Ron Siegel of Masa's Restaurant. Masa's only uses Caviar Russe as their caviar supplier. Interestingly, after tasting through a "vertical" of caviars, I actually preferred Thorn Caviar to Osetra. Thorn Caviar is priced roughly equivalent to Sevruga. Beluga, not surprisingly, is better than anything but is priced accordingly. | | | |
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love_cab_chard
Master of Wine
Posts: 12578
| | 12-07-2002 06:40 PM |
| Jones, let me know what you are paying (EMail, PM, etc...), I may get a better price for you. I know a few Distributors of this stuff. Once in a while, I get Beluga for outrageous LOW Prices (considering).
Board_O/Jones/Others...: Just curious, @ what age where you introduced to Caviar??? It is NOT as common in the good 'ol USA (for most people). I still meet people that NEVER, EVER tried it, are afraid of it, or NEVER heard of it.
Short: I agree with Board_O & Jones (Try it). But, I have to say 1 thing, though. Sometimes, Caviar is hard to just "pick up" as a "hobby/food" & start to enjoy it. In a way, you have to "grow up" with it (in some cases, for some people). I started eating it when I was around 5. It was very common where I came from back in those days (not anymore). Even in Russia it is Expensive now. But, still cheaper than outside of Russia. BUT, some people do "pick it up" later in life & enjoy it. So, I see where Short is coming from, BUT I agree, TRY it. It is 1 of the most delicate/unique foods in the World.
P.S.: I already give "a little bit" every once in a while to our 1 year old. She LOVES it (screams & reaches for it like she has Not eaten in 3 days...). My brother's kids (7 & 3) also. | | | |
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JonesWineNo1
Sommelier
Posts: 8568
| | 12-08-2002 01:32 PM |
| 250 grams of Thorn was $240 including shipping from Caviar Russe right before Thanksgiving.
I first had caviar as a kid when my parents had parties and put out that black pasteurized dreck that people call caviar. I thought it was just salty black goo. Had the real thing in high school and never looked back. | | | |
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Budman
Philly Suburbs
VinoCellar.com Extraordinaire
Posts: 23629
| | 12-08-2002 01:34 PM |
| JW1,
What high school did you attend that served caviar??   | | | |
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JonesWineNo1
Sommelier
Posts: 8568
| | 12-08-2002 01:37 PM |
| | I forget the "while" in my post. I had it while dining out trying to impress someone on a date during high school (didn't work though). | | | |
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love_cab_chard
Master of Wine
Posts: 12578
| | 12-08-2002 02:26 PM |
| | I'll find out, Jones. Black & Red? | | | |
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love_cab_chard
Master of Wine
Posts: 12578
| | 12-09-2002 07:21 PM |
| | Jones: I will send you a PM on this in a moment. Keep an eye out for my PM. If anyone else is interested, let me know. | | | |
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Winetex 
Austin, Texas
Master of Wine
Posts: 10997
| | 12-09-2002 08:55 PM |
| Good Russian beluga 1oz. goes for about $50 around here. If your suppliers can do significantly better than that (including shipping...) please let me know.
I really enjoy good caviar. | | | |
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love_cab_chard
Master of Wine
Posts: 12578
| | 12-09-2002 09:03 PM |
| OK, here it is. I talked to my "Caviar" friend/contact. This is what he has. We are talking about the "BEST" Quality Russian Sturgeon (spelling) Caviar (AAA rating). He can get cheaper stuff, but says this is what he recommends. But, he has "cheaper"-quality stuff available.
Beluga: 1 pound 2 ounces --- $550.00.
Sevruga: 1 pound 2 ounces --- $400.00.
American Sturgeon: 1 pound --- $130.00.
...Ask or is it "AAA" rating? Not all Caviar is created equal.
Let me know. Can order & ship @ anytime. This is the season for it. Good stuff on the Market.
Also, Good prices for Good "Red" also (from Russian & Alaska). | | | |
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ChangeMe
Grape Picker
Posts: 10
| | 12-10-2002 06:56 PM |
| | If you do not have blini, try fresh French bread, good unsalted whipped butter, and good amount of caviar (black or red) on top. You won't be disappointed. | | | |
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ChangeMe
Grape Sorter
Posts: 214
| | 12-11-2002 05:25 AM |
| Short,
GOOD caviar is a real treat. The eggs kind of just "pop" between your teeth and have this lovely, sea-tasting (not fish-tasting), light salty sweetness to them. Good caviar is actually very pretty - shiny and rich in color, almost no odor.
I prefer blini, creme fraiche or sweet butter, minced onions, and, sometimes and only if they're high quality, capers.
I think I like caviar better with very good, very cold vodka. More than with champagne - though that's yummy too. There's something about the slight salty taste of the caviar and the smoothness of the vodka that just seem made for each other. | | | |
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love_cab_chard
Master of Wine
Posts: 12578
| | 12-23-2002 05:14 PM |
| | I just picked up some GREAT Russian Red Caviar. Good stuff. About $30.00/lbs. That's a good price for this quality Caviar. The guy can ship it anywhere. If interested, let me know. | | | |
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Mick Zack
Grape Fermenter
Posts: 601
| | 12-23-2002 09:20 PM |
| | So, the good stuff is actually on the sweet side? | | | |
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ChangeMe
Barrel Sampler
Posts: 2098
| | 12-23-2002 10:45 PM |
| | Mud - not "sweet" like candy is sweet. It's a perceived sweetness with a salty edge. Good caviar is nice, rich, and smooth tasting. Tastes like fresh sea air smells. | | | |
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Pool Boy
Laurl, MD (DC suburb)
Master of Wine
Posts: 13767
| | 12-24-2002 03:35 PM |
| | Great description. I like to describe oysters like tasting the ocean sometimes.... | | | www.roguefood.com -- www.cellartracker.com | |
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love_cab_chard
Master of Wine
Posts: 12578
| | 11-04-2003 12:07 AM |
| For any one that is interested. I know a few people asked me to let them know when Caviar season arrives. Fresh, never been frozen, Russian AAA. Here it is:
Beluga $450.00 for 1 kilo.
Acetra $350.00 for 1 kilo.
Not too many people are going to beat those prices. Especially on AAA rated Caviar. | | | |
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