NationStates Jolt Archive

I mean what does it taste like? Eating fish eggs seems pretty gross to me? and do people actually eat this...
http://upload.wikimedia.org/wikipedia/commons/5/57/Egg_sandwich.jpg

Steak tartare (http://en.wikipedia.org/wiki/Steak_tartar) sounds much worse in my opinion.

I mean what does it taste like? Eating fish eggs seems pretty gross to me? and do people actually eat this...
http://upload.wikimedia.org/wikipedia/commons/5/57/Egg_sandwich.jpg

If you really think eating fish eggs is gross you have no idea what else you might find gross...and you've probablly have been eating it too.

What kind of a question is that?

Why the hell do people eat any particular food?

Steak tartare (http://en.wikipedia.org/wiki/Steak_tartar) sounds much worse in my opinion.

You have no taste. No doubt you eat steak well done.

Secondly, people eat Caviar for the self-same reason they were stupidly ornamental hats at Ascot; it confers class and sophistication.

Because most people cant.

You have no taste. No doubt you eat steak well done.

I have my steak medium, because I'm boring.

And I think its just steak tartare with a raw egg on top that puts me off.

You have no taste. No doubt you eat steak well done.

Secondly, people eat Caviar for the self-same reason they were stupidly ornamental hats at Ascot; it confers class and sophistication.

what the hell makes fish eggs classy and sophisticated

people eat caviar because 1. it is a delacacy 2. they find it good 3. makes them feel important ( for rich people, eating rich food makes u feel rich) 4. Don't assume that if u dont like it, dosn't mean others dont

I have my steak medium, because I'm boring.

And I think its just steak tartare with a raw egg on top that puts me off.

It'd be the egg that got me. I've eaten Steak Tartare before. Quite palatable, but the egg would be awful.

what the hell makes fish eggs classy and sophisticated

Because, as I would imagine is patently obvious, cavair is generally associated with the rich, famous and powerful.

"what the hell makes fish eggs classy and sophisticated"

well lets see, caviar is incredibly expensive, which comes from a salmons roe.

There's a Hawaiian place my husband and I go to where we can get a roll of sushi for $6USD. There's a bit of caviar on top of the sushi and I find it gives it a bit of seasoning past rice and seaweed and all that. On that, it's just salty, really. I wouldn't eat a big chunk of it on a cracker, mind, but a sprinkling on the sushi is pretty tasty.

prestige

"what the hell makes fish eggs classy and sophisticated"

well lets see, caviar is incredibly expensive, which comes from a salmons roe.

then how come they sell it in tubes? see pic

I'm not sure why people eat Kaviar. All I know is there are some fucked up images on Google image search if you look it up. I don't reckon I'd eat it, but some people are turned on by that stuff.

The same reason rich people eat truffles (the mushroom not the chocolate) and goose liver.

The same reason rich people have a seperate utensils for every food.

It's arbitrary rules set to keep the "lower class" guessing. It's like why that goofy piece of clothing from the orange county, that coasts three cents to make and sells for three hundered dollars. You must have it. why? because they know better.:rolleyes:

then how come they sell it in tubes? see pic
Not all kinds of fish are expensive, "tube caviar" is made of eggs from a cheap kind and stuff like mashed potatoes is mixed in to make it cheaper. The result is very different from the more expensive "jar caviar".

Both kinds tastes similar to salt but with a hint of seafood so I guess if you like salt and seafood then caviar is both, 2in1.

Although I do not find the paste appetizing, I do enjoy caviar in the following form.

http://upload.wikimedia.org/wikipedia/commons/8/8a/Salmoncavieronbutterbrot.jpg

It has a appealingly "sharp" taste which is blunted by the buttered bread, making for an exceptionally tasty combination. Furthermore, it contains many essential nutrients, rendering it quite healthy. One generally develops an affinity for such food after sampling it several times; initially, many find that the taste is repulsive.

because it's yummy. not that tube stuff though, i can't imagine that being yummy.

and steak tartare is yummy too.

"what the hell makes fish eggs classy and sophisticated"

well lets see, caviar is incredibly expensive, which comes from a salmons roe.

sturgeon's

then how come they sell it in tubes? see pic

i doubt that that is in fact the kind of caviar that is expensive. it's probably just pureed fish eggs of unknown origin.

Steak tartare (http://en.wikipedia.org/wiki/Steak_tartar) sounds much worse in my opinion.

Sounds tasty to me.

You have no taste. No doubt you eat steak well done.
How does finding the idea of eating raw beef and egg revolting translate to wanting one's steak charred until there is no taste left in it?
Having had caviar before, I can say it isn't terrible, but regretfully it didn't live up to my personal theory about the direct relationship between how bad a food item looks and how orgasmic it tastes.

I mean what does it taste like? Eating fish eggs seems pretty gross to me? and do people actually eat this...
http://upload.wikimedia.org/wikipedia/commons/5/57/Egg_sandwich.jpg

1. That's not 'true caviar', that's just processed roe (fish egg) paste made from cod.

2. You never should judge a food by it's outlook (think eg. mustard), meat and liver pastes from similar tubes that look strikingly similar do taste good.

3. I probably wouldn't like true caviar (ie. the thing people mean when they say 'caviar' = roe of a caspian sturgeon), as it's s'psoedly an acquired taste.

I make a salmon sandwich (think tuna fish sandwich with canned salmon instead) and often include a bit of caviar to add savory. It helps the salmon hold up against the strong multi-grain breads I love and has a balancing effect on the sweet relish.

That said, it is definitely an acquired taste, and I am not that into caviar in its traditional presentations.

I eat fish eggs in and on my sushi. The little ones and the big ones. One of my favorites is Salmon Roe with a quail egg (raw) on top.

I mean what does it taste like?

Extremely salty if my memories serve me right, not my cup of tea. I guest it feel good to eat something 99,9% of the population can't afford, like wearing 400$ jeans...

Gross? What about live squid? http://www.youtube.com/watch?v=9NE3NPytch4

Hummm, Steak tartare....

I mean what does it taste like?

Fishy and salty.

Eating fish eggs seems pretty gross to me?

The answer to you question, is yes, it does seem from your post that it does seem gross to you. I'll bet that lots of good goods seem gross to you. Your loss... I'm also willing to bet some of the foods that you find delicious, would be considered disgusting by others. My suggestion is grow up, don't be so picky, and open up your seemingly small provincial mind a bit more.

and do people actually eat this...

(Framebuster removed.)





because it's yummy. not that tube stuff though, i can't imagine that being yummy.

and steak tartare is yummy too.

Indeed, indeed, and indeed.

sturgeon's

It's primarily and most famously sturgeon, but not exclusively. (The FDA seems to disagree. I suspect that more a "Champagne" can only be from Champagne France issue.)

The US and other countries also produce caviar from the roe of salmon caviar, paddlefish caviar, whitefish caviar and lumpfish caviar.
http://www.ezcaviar.com/

Fish roe prepared from the eggs of other varieties of fish and prepared by the special process for caviar must be labeled to show the name of the fish from which they are prepared, for example, "whitefish caviar."
http://www.cfsan.fda.gov/~dms/qa-ind4j.html

So... common sense, if the picture is larger than your screen, LINK it. Or shrink it yourself as opposed to taking a direct link to somewhere else.

So... common sense, if the picture is larger than your screen, LINK it. Or shrink it yourself as opposed to taking a direct link to somewhere else.

I apologize for angering the almighty mods...I shall provide a Human sacrifice to appease you :p

Cos we like the taste?
Just sayin'.

(Pssst, you don't have to be rich... and I've never had fish eggs in tubes. Admittedly, I've never had very expensive caviar either, but still).

Cos we like the taste?
Just sayin'.

(Pssst, you don't have to be rich... and I've never had fish eggs in tubes. Admittedly, I've never had very expensive caviar either, but still).

I've had the good stuff once. My sister-in-law's step-mother is Russian, and when my brother got married her wedding gift was a nice jar of top of the line Russian caviar (Ossetra, IIRC).

"what the hell makes fish eggs classy and sophisticated"

well lets see, caviar is incredibly expensive, which comes from a salmons roe.

You know, I do some fishing up in New York for Salmon every few years. If you catch one of the females, you can literally force the eggs right out of them.

Free is pretty inexpensive.

Because it tastes good.

Why are fish eggs any more gross than chicken eggs? Almost everyone eats chicken eggs in some form or another, unless you are an extreme vegetarian/vegan. Although overall it has to be that caviar tastes good, even if its an acquired taste, because otherwise people wouldn't eat it.

You know, I do some fishing up in New York for Salmon every few years. If you catch one of the females, you can literally force the eggs right out of them.

Free is pretty inexpensive.

Heh. That reminds of a funny thing I saw on TV here in Japan once. It was some show about Canada, and the film crew was out with a fishing guide. The guide caught a female, was gutting her and throwing the roe to the birds. The studio host about had an apoplexy when he saw the footage of all that tasty roe going to the birds.

You have no taste. No doubt you eat steak well done.

Nah, some of us actually buy decent (read: not necessarily the most expensive cuts) meat and cook it until it's properly done... Though "properly" differs from cut to cut, really. A good New York Strip Steak would do nicely either medium-well or well-done.

As for expensive meats, I'll say this: Prime Rib is far too expensive for a cut that has to be spiced to hell and back so it can have any actual flavor.

Caviar is not something that 'rich people' eat just to flaunt their comparative wealth. That is just silly.

Caviar comes in many different types with a wide variety of flavors and textures. My personal taste runs to taking blinis (small kind of pancake) with a little creme fresh (a substance halfway between cream and sour cream) and a dollop of salmon eggs.

You can get a 1.75 ounce jar of salmon eggs for about $12. It is a nice treat that won't break the bank. Not exactly the domain of 'rich people' lording it over hoi polloi.

I mean what does it taste like? Eating fish eggs seems pretty gross to me? and do people actually eat this...
http://upload.wikimedia.org/wikipedia/commons/5/57/Egg_sandwich.jpg

It tastes like across between pickles and bubble wrap. I don't think anyone would eat it if it didn't have such a cultural cachet attached to it. I think the only reason people started eating it in the first place was that when Cossacks have just burned your grain silo you'll eat pretty much anything. After that, it just sort of snowballed. Like the French with snails, and the Chinese with snakes and dogs.

Secondly, people eat Caviar for the self-same reason they were stupidly ornamental hats at Ascot; it confers class and sophistication.
Or because some people like the taste. I love salty things, I love fish. Ergo, I love caviar, as it tastes like salty fish. And it has a pretty cool texture

The same reason rich people eat truffles (the mushroom not the chocolate) and goose liver.Can't speak for liver, but truffles are pretty damn good.

The same reason rich people have a seperate utensils for every food.not mixing tastes or eating with a dirty utensil?

It's arbitrary rules set to keep the "lower class" guessing. It's like why that goofy piece of clothing from the orange county, that coasts three cents to make and sells for three hundered dollars. You must have it. why? because they know better.:rolleyes:Most of these "rules" are no more arbitrary than any other social interaction...such as TYPING LIKE THIS ON THE INTERNETS.

It actually tastes pretty good. Not great, but okay. There are much better foods for a fraction of the price, though.

I mean what does it taste like? Eating fish eggs seems pretty gross to me? and do people actually eat this...
http://upload.wikimedia.org/wikipedia/commons/5/57/Egg_sandwich.jpg

Steak tartare (http://en.wikipedia.org/wiki/Steak_tartar) sounds much worse in my opinion.

You, good sirs, don't understand anything about haute cuisine.

By the way, I also eat fried cow brains, ragout of snails and roasted frogs.

Can't speak for liver, but truffles are pretty damn good.


Patè de foie gras. Pork liver. Cow liver, fried in butter with roasted onions (fegato alla veneziana). Wow.

Truffles are a bit overrated, expecially the black truffles. The white truffle (tartufo d'Alba) is better. Anyway, I like the "standard" mushrooms better, expecially the Boletus Edulis.

Why are fish eggs any more gross than chicken eggs? Almost everyone eats chicken eggs in some form or another, unless you are an extreme vegetarian/vegan. Although overall it has to be that caviar tastes good, even if its an acquired taste, because otherwise people wouldn't eat it.

QFT

When I was young, my parents took me to a New Year's Eve party where caviar was served. I watched all the adults eating and acting like it was something wonderful. I looked at it and it looked like blackberry jam. I tasted it and gagged. It may be rare and expensive, but it tastes like overly salted raw fish. It's overpriced fish bait and nothing more.

Patè de foie gras. Pork liver. Cow liver, fried in butter with roasted onions (fegato alla veneziana). Wow.

Truffles are a bit overrated, expecially the black truffles. The white truffle (tartufo d'Alba) is better. Anyway, I like the "standard" mushrooms better, expecially the Boletus Edulis.

That sounds great. I love offal (liver,kidneys etc) but most people I know won't eat them.

Patè de foie gras. Pork liver. Cow liver, fried in butter with roasted onions (fegato alla veneziana). Wow.

Truffles are a bit overrated, expecially the black truffles. The white truffle (tartufo d'Alba) is better. Anyway, I like the "standard" mushrooms better, expecially the Boletus Edulis.

I'm not fond of pate, I don't particularly care for the notion of force feeding geese and ducks so that their livers grow fat, it's cruel. Never had pork liver. I prefer calve's liver to beef liver, sauted with onions and mushrooms, it's wonderful - just don't overcook it.

I'm quite partial to any kind of mushroom, including truffles.

It tastes like across between pickles and bubble wrap. I don't think anyone would eat it if it didn't have such a cultural cachet attached to it. I think the only reason people started eating it in the first place was that when Cossacks have just burned your grain silo you'll eat pretty much anything. After that, it just sort of snowballed. Like the French with snails, and the Chinese with snakes and dogs.
I like the taste of caviar at the seldom times I ate it.

But yeah, it always makes me wonder how people discovered this was edible.

Never had pork liver.

You should really try. There are quite decent pork liver pates around, mostly from Germany. It's a bit sweeter than calf liver, and somewhat fatter.


I prefer calve's liver to beef liver, sauted with onions and mushrooms, it's wonderful - just don't overcook it.


Mushrooms with the liver, I have to try that. Sounds good.

If you like bitter tastes, you could try raw calf liver. I used to eat it with just a squirt of lemon juice and a pinch of salt. Great, but I admit it is a difficult taste.

I mean what does it taste like? Eating fish eggs seems pretty gross to me? and do people actually eat this...
http://upload.wikimedia.org/wikipedia/commons/5/57/Egg_sandwich.jpg

It tastes great. That's why.

When I was young, my parents took me to a New Year's Eve party where caviar was served. I watched all the adults eating and acting like it was something wonderful. I looked at it and it looked like blackberry jam. I tasted it and gagged. It may be rare and expensive, but it tastes like overly salted raw fish. It's overpriced fish bait and nothing more.

It was never anything particularly special in my family, it's not that expensive if you don't go for sturgeon caviar. We all used to love it as kids.

People eat Caviar to see what it is like. If they continue to eat it, they are Wankers.

Sheesh, just sig me and carry on this thread, which is bound for yayness!

People eat Caviar to see what it is like. If they continue to eat it, they are Wankers.

I've known what it's like all my life. And I still like it. And I don't wank with fish eggs! :p

It tastes great. That's why.
That image has nothing to do with what people mean when they say 'caviar'.

That's processed roepaste (~4€/200g), not caviar (http://www.petrossian.com/images_caviar/caviar_prod/caviar_prd_188_med.jpg). (~400€/200g)

Why are fish eggs any more gross than chicken eggs? Almost everyone eats chicken eggs in some form or another, unless you are an extreme vegetarian/vegan. Although overall it has to be that caviar tastes good, even if its an acquired taste, because otherwise people wouldn't eat it.

a) we don't eat chicken eggs that have chickens in them. If you cracked an egg into the pan and found a dead bird in it you'd probably be grossed out and skip breakfast that day.

b) chickens don't lay their eggs in pools of slime and then wait for a rooster to come along and jerk-off on them.

c) most foods that the uninitiated have a reflexive revulsion towards tend to be partly because they are poor sources of nutrition. The mixed hunter/gatherer, farmer peoples of highland New Guinea will eat frogs, spiders, slugs and bugs because there just isn't much game around to eat. In the lowlands where wild pigs can be hunted, they think that eating bugs and worms is disgusting.

Parts of the Western world that eat something widely viewed as disgusting, like partially liquefied fatty livers, snails, frogs, dogs, snakes, and fish eggs, usually went through some sort of famine that made them willing to broaden their options. Sometimes it was drought that destroyed crops, more often it was war that made growing crops impossible. In any case, if it goes on long enough, people will invest the effort needed to make these things palatable. Butter and garlic can make almost anything edible. As can a lot of salt and vinegar. Once you learn to like vinegar.

I mean what does it taste like? Eating fish eggs seems pretty gross to me? and do people actually eat this...
http://upload.wikimedia.org/wikipedia/commons/5/57/Egg_sandwich.jpg
Caviar just tastes like a big spoonful of salt to me. Not very good.

It was never anything particularly special in my family, it's not that expensive if you don't go for sturgeon caviar. We all used to love it as kids.

If you don't go for Sturgeon then it isn't caviar. Just like if carbonated wine doesn't come from a few particular places in France, it isn't champagne.

I've tasted the roe of a few other fish, mostly because my uncle was a fisherman and my mother didn't know a lot about cooking animals that didn't come pre-dead from the supermarket. I didn't even know what it was and it made me want to wretch.

Caviar was palatable, but nothing special.

I mean what does it taste like? Eating fish eggs seems pretty gross to me? and do people actually eat this...
http://upload.wikimedia.org/wikipedia/commons/5/57/Egg_sandwich.jpg
It's so-so, I've never been too fond of it.

But all I can say is that if you have a problem with it, you'd have one hell of a time in Japan. :D

Heh. That reminds of a funny thing I saw on TV here in Japan once. It was some show about Canada, and the film crew was out with a fishing guide. The guide caught a female, was gutting her and throwing the roe to the birds. The studio host about had an apoplexy when he saw the footage of all that tasty roe going to the birds.
My wife and I argue about that all the time. I come from a fishing family. I was taught how to fish shortly after I learned to walk and rule number 1 of fishing is that you don't eat the bait!

My wife, from a fishing city and as a lover of seafood, has a different opinion. ;)

If you don't go for Sturgeon then it isn't caviar. Just like if carbonated wine doesn't come from a few particular places in France, it isn't champagne.

I've tasted the roe of a few other fish, mostly because my uncle was a fisherman and my mother didn't know a lot about cooking animals that didn't come pre-dead from the supermarket. I didn't even know what it was and it made me want to wretch.

Caviar was palatable, but nothing special.

Well, the OED defines caviar as "the pickled roe of sturgeon or other large fish, eaten as a delicacy". I think you are referring to beluga caviar here.

Taramasalata is also damned tasty as are all the various dishes made from fish roe.

a) we don't eat chicken eggs that have chickens in them. If you cracked an egg into the pan and found a dead bird in it you'd probably be grossed out and skip breakfast that day.Well, yes. But that is because the baby chicken is inedible. a baby fish isn't.

b) chickens don't lay their eggs in pools of slime and then wait for a rooster to come along and jerk-off on them.no. Instead, the egg is held inside the animal, waiting for a rooster to come along and blow inside. Really, if you want to look at it that way, both are disgusting. And both are washed. What's the big deal?

c) most foods that the uninitiated have a reflexive revulsion towards tend to be partly because they are poor sources of nutrition. The mixed hunter/gatherer, farmer peoples of highland New Guinea will eat frogs, spiders, slugs and bugs because there just isn't much game around to eat. In the lowlands where wild pigs can be hunted, they think that eating bugs and worms is disgusting.Um...no. bugs are one of the best sources of nutrition, as they are almost entirely protein (esp. termites). The revulsion has nothing to do with nutritional value, but cultural conditioning.
Actually, every culture has at least one thing that would be repulsive to others. New England has lobster, a giant insect that lives under water. Some places eat "Rocky Mountain Oysters", or bull testicles.

Parts of the Western world that eat something widely viewed as disgusting, like partially liquefied fatty livers, snails, frogs, dogs, snakes, and fish eggs, usually went through some sort of famine that made them willing to broaden their options. Sometimes it was drought that destroyed crops, more often it was war that made growing crops impossible. In any case, if it goes on long enough, people will invest the effort needed to make these things palatable. Butter and garlic can make almost anything edible. As can a lot of salt and vinegar. Once you learn to like vinegar.True in some cases, not in all. Frogs and snakes taste just fine without any real preperation beyond normal meat. Fish eggs, well, I've never had them without the normal preparation. Snails, I don't really remember. Liver and dog, I've never tried.
Really, all food is pretty damn weird if you think about it, and most of it needs the preparation you speak of before it is edible.

a) we don't eat chicken eggs that have chickens in them. If you cracked an egg into the pan and found a dead bird in it you'd probably be grossed out and skip breakfast that day.


you had probably better not try balut
http://en.wikipedia.org/wiki/Balut

Um...no. bugs are one of the best sources of nutrition, as they are almost entirely protein (esp. termites). The revulsion has nothing to do with nutritional value, but cultural conditioning.
Actually, every culture has at least one thing that would be repulsive to others. New England has lobster, a giant insect that lives under water. Some places eat "Rocky Mountain Oysters", or bull testicles.

As a percentage of the whole animal, yes. But the work that goes into harvesting a pound of bug meat compared to the work that goes into harvesting a pound of wild grazing animal meat is absurd. Thus it is justifiably seen as less of a viable food. This is where cultural conditioning comes from. Cultures that treat inefficient foods as their preferred staples when more efficient ones come along quickly get replaced by more pragmatic peoples.

True in some cases, not in all. Frogs and snakes taste just fine without any real preperation beyond normal meat. Fish eggs, well, I've never had them without the normal preparation. Snails, I don't really remember. Liver and dog, I've never tried.
Really, all food is pretty damn weird if you think about it, and most of it needs the preparation you speak of before it is edible.

There are a lot of reasons that peoples become averse to particular foods, and most of them are quite practical, even if the individuals have forgotten the practical reason. Carnivores are a poor choice for domestication and large animals are preferable as wild game to small animals. More favorable cost/benefit ratio. Buffalo> deer> reptiles> amphibians> bugs.

In the middle ages, when local lords used to hang anyone poaching the deer, peasants would kill and eat wild birds. "five and twenty blackbirds baked in a pie." Once agriculture stabilized enough to allow for domestic protein eating crows came to be seen as repulsive. Literally synonymous with humiliation. People don't start eating those things unless they have to. And they usually stop once they get the chance, unless some local ritual has institutionalized it. You think the Scots would still be eating haggis if they weren't so proud of being able to eat something that makes the English want to vomit?

Also, most organs tend to be less nutritious than fat and muscle. At least for humans. This is why our cultures esteem them less, and our biology tells us they taste less pleasant. Sure pate is a prestige food, but by the time it's ready to eat it's more fat than liver.

Well, the OED defines caviar as "the pickled roe of sturgeon or other large fish, eaten as a delicacy". I think you are referring to beluga caviar here.

I said "like carbonated wine is only champagne if it comes from a few particular places in France."

People call any fizzy wine champagne, even though it is more properly referred to as "sparkling white." By the same token, people have taken to calling any pickled fish egg caviar, because it sounds less disgusting. But it's still just pickled slime.