254 posts, read 332,939 times 13,711 posts, read 14,507,878 times 152 posts, read 364,779 times Saks Fifth Avenue carries the Petrossian line of caviar, but I don't know if it's available in-store. (Neiman Marcus used to carry it at their Michigan Ave store several years ago.) You may also want to try Issacson & Stein Fish Company, 800 W. Fulton Market, 312-421-2444. 3,396 posts, read 5,180,999 times Originally Posted by Attrill Frankly, I'm really not familiar with a lot of the different kinds. I like to try different foods, so anything goes, really. I've been trying to find caviar reviews on the internet, but there don't seem to be a lot of recent ones floating around. I figured if I could find reviews, then I could search for local places that carry the stuff. I think caviar simply isn't very popular in Chicago. People eat it in sushi restaurants, but not at home. 4,030 posts, read 5,127,570 times Originally Posted by pidgeon92 Well, considering Tru offers caviar flights, and there are Persian, Ukrainian and Russian populations in Chicago, I think there are likely a good number of caviar lovers in the city.

But they probably know what they want, and where to get it. There probably aren't a lot of people like you - novices who want to get into caviar but really don't have any knowledge about what you're ordering and eating. If mean, to be blunt, if you don't even know the different species varietals, how do you even know what "high-quality" would be? For example, you say people eat caviar in sushi restaurants, but I don't think very many true aficionados of caviar consider the salmon roe and tobiko you see in sushi places to be caviar. Caviar is a super-premium product. Salmon roe is cheap - even used as fishing bait - and tobiko is also cheap and valued more for its crunch than its taste. 3,797 posts, read 3,016,636 times Originally Posted by emathias I had the same question. Caviar is strange, the better it is the less flavor it has. I have had a good amount of very expensive caviar (years ago I had a roommate who used to bring it home almost every night from his job at Harrod's).

While it's certainly good, for myself I have a hard time justifying buying top of the line stuff at the prices they charge. The basic rules are: - Don't waste your time with anything shelf stable (unless you're just using it as a garnish). - Purists only consider Sturgeon to be true caviar, but almost all chefs think that good salmon, paddlefish, and whitefish is very good and some even prefer them. - Good caviar should not be too salty. The flavor is very subtle, and cheap caviar tastes like nothing but salt.free online youda sushi chef 2 I've gotten good caviar from The Fish Guy on Elston, as well as Treasure Island. jiro dreams of sushi questionsI have some friends who get it for special events and many of them go to a variety of Eastern European delis around the city. sushi chef coats and aprons

Whole Foods probably has it as well. I'd recommend getting two or three good American caviars of different types - definitely sturgeon, and then some paddlefish or salmon. Just go to The Fish Guy and they'll set you up. Chicago is actually a major center for good caviar. The Great Lakes are the source of what most people regard as the best American caviars, and much of the good Russian caviar that is imported comes in through Chicago. Thank you, this is exactly the kind of info I was looking for.where to buy sushi grade fish brisbane Please register to post and access all features of our very popular forum. sushi online bestellen berlin marzahnIt is free and quick. sushi games online miniclip

Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.May contain milk and eggs! photo by Miki Nagata (bananagranola) What's your favorite type of food? Japanese food or snack. You can post a picture of it if you want. A group for your photos of Japan in summer! What is your favorite japanese snack? Mine would have to be Morinaga Caramel. What is good to cook for my foreign friends? I live in Japan and I'm going to study abroad for a year.sushi tei jakarta promo 2013 I want to cook some J... Has anyone ever tried to make Teriyaki sauce by themselves? I love Teriyaki sauce! And I am very curious to see what kind of Teriyaki recipe... Win $300 on UP2CHOICE restaurant photo contest! UP2CHOICE is hosting “EAT, DRINK & CELEBRATE” contest to recognize the most fe... what kind of ramen do you like the best?

I'm a big fan of miso, negi, and Kyush... Are you a true ‘foodie’!? Hey Foodies – find out how much of a foodie you are! By doing the survey by cl... Hello from a potter Hi, I am a potter in Sydney, Australia who has visited Japan once and grown to l... Japanese Sweets in the uk? anyone know of a website or shop in the uk where i can buy proper japanese sweet... Sorry for uploading 22 pics the same time, but it's about a receipe step by step... Join the Fairfax Area Sushi Catering Service Group! Todai Fairfax Catering Service Search this group's discussions Japanese Caviar Sushi Faves: Kaniko, Masago, Tobiko or Ikura? If you are a fan of fish egg sushi, you may be familiar with more than just ikura. Try them all and let us know your favorites. 10:20AM, 21 February 2006 PST I've never met a fish egg I didn't like, but Ikura is definitely tops with my kids: My favorite is tobiko---flying fish egg! Slightly larger than kaniko and masago with a color similar to ikura...and with a very nice crunch.

Don't forget Kazunoko (herring roe), Uni (male/female sea urchin gonads) or Shirako (male sperm sac of salmon or cod)! I'm guessing Hachinoko (boiled bee or wasp larvae) doesn't count? mmm wasabi tobiko *droooooool* The black Russian caviar does not look appetizing to me. How does the taste compare with the Japanese types? What is wasabi tobiko????????? Had my first taste of black caviar today. What is KANIKO,MASAGO,AND TOBIKO??????!!!!. (sushi bar in Kyoto)KANIKO & MASAGO (maybee) But I love ikura sashimi style.. I love ikura, when freshly prepared... But did you know that at most times of the year it is not fresh, but rather preserved from earlier in the season? Towards the end of the year, I believe sometime around November, any sushi chef worth his salt should be preparing his own fresh ikura; it still must be properly prepared and seasoned from the raw egg mass. When fresh it should never be overly salty, and have a very crystalline, almost glass-like clarity.

There's nothing like it, with each pearl readily bursting with the clean, briny-sweet flavor of the sea with just the slightest amount of pressure. Originally posted ages ago. cgfan edited this topic ages ago. OH, is all my favourite. But previously I even do not like sushi. I think Japan is the best place to eat sushi and sashimi. Cause it is fresh, vloumnable and with the reasonable price !!!! So, what kind of sushi shop did u guys suggest? Ikura is decorative looking, but not as tasty as tobiko. i like tobiko and masago. but my favs are osettra, sevruga and beluga caviars. my favorite is SUJIKO and IKURA. Both are types of salmoln row. They are especially delicious when soaked in sake, shoyu and a little mirin. I love ikura & sea-urchin conbi. Ikuraaaaaaaa~~~~~~ anyways, is it ok to eat ikura everyday? like maybe 3 large spoon full per day? I love it with rice and dried kelp (seaweed). I used to prepared it for special occasion... yummy!

All are special, especially the beluga caviar! My most favorite roe is Ikura & uni. Then wasabi tobiko rocks in 3rd place!!! I was reading CGFAN's interesting little tidbit on the freshness of the salmon roe. I am going to ask my sushi chef Mike-san if he will start his preparation of the roe soon. Russion caviar does not compare to Japanese type roes. *That's just my opinion. For me, nothing could be better than Tobiko. Masago is a close second, but just doesn't have the same pungent flavor. As for Ikura, a little too big and (some are going to get mad) slimy for my taste. Plus, I want those little Salmon to grow up to be big Salmon, so I can eat them. I liked kohada (if I'm remembering it right... herring, yes?) but haven't had it in years. My kids are nuts for tobiko, though. They will eat three or four orders any time we're out. Charlie likes ikura, but has to be in the mood for it. However, he's in the mood for tobiko any time you say "sushi" to him.