modom (palindrome guy) wrote:
> On Tue, 13 May 2008 09:55:20 -0700 (PDT), aem >
> wrote:
>
>> On May 13, 9:45 am, "modom (palindrome guy)" > wrote:
>>> [snip]
>>> Another present was choupique caviar. We've not sampled it yet, so I
>>> can't say if it was a wise purchase. If anyone is interested, some
>>> information on choupique caviar can be found hehttp://www.nativefish.org/articles/caviar2.php
>>> [snip]
>> Please let us know what you thought of the Louisiana caviar. We are
>> enthusiastic lovers of Russian caviar but it's a rare treat for us
>> because of price. We've tried a number of Pacific coast caviars and
>> have been disappointed. So we're very interested in whether this
>> choupique variety is worth searching out and trying. -aem
>
> I can't recommend it, alas. While it didn't taste muddy to me -- like
> George Shirley says of the smoked choupique caviar he's had -- the
> texture was not the pleasant "pop" you get with more standard caviar.
> Taste was mild, briny and slightly minerally. Texture was soft.
> --
>
> modom
> ** Posted from http://www.teranews.com **
What I had wasn't the choupique caviar, it was the smoked fish itself.
I've tried various caviars including some of the pricey Russian and
Iranian stuff and it still tastes like salted fish eggs to me. <VBG>