"No matter how it was prepared, something about the look, smell, and texture of fish and shellfish always made me queasy. But my feelings toward seafood changed two years ago when I tried caviar at a dinner party. I put a tiny spoonful on a potato chip, took a bite, and fell in love. It didn't smell funky, it didn't have a fishy taste-just nice and salty. This was the kind of seafood I could get behind."
"The only problem is that caviar can be costly and the quality varies by brand. In fact, I bought a few tins from a popular producer to serve last Christmas, and though it was beautifully packaged and reasonably priced, the eggs tasted more fishy than briny. I couldn't afford to gamble over $100 each time I craved the salty snack, I decided, and so I shelved my caviar hobby before it really began."
A person who previously disliked seafood developed a taste for caviar after sampling a spoonful on a potato chip and appreciating its briny saltiness without a fishy odor. Earlier purchases from a popular producer proved fishy and expensive, discouraging further experimentation. A direct-to-consumer brand, Cavi, offers Kaluga Hybrid and Osetra caviar in 30-gram jars priced at $89 and $98, shipped overnight with freezer packs, a lid key, and a mother-of-pearl spoon. The Kaluga pearls were described as large, golden-brown, smooth, and buttery, and paired well with eggs, muffins, chips, and potatoes, making caviar approachable.
Read at Bon Appetit
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