Author Topic: Kosher Caviar (Read 36013 times)

rots5 · « **Reply #20 on:** November 06, 2014, 09:00:48 PM »

Quote from: AJK on November 06, 2014, 08:38:51 PM

Kirland is the Costco brand, so that's possible.

I'll have to swing in, thanks.

It is

Joe4007 · « **Reply #21 on:** November 06, 2014, 09:31:25 PM »

My mom used to make some every Pesach, could never bring myself to taste it...

A3 · « **Reply #22 on:** November 06, 2014, 09:34:32 PM »

Yes Costco started carrying kosher carrier. I think it was around $15 for a small container. It was under the CRC of Chicago.
At least in the Costco in Monsey I saw it.

Gets · « **Reply #23 on:** November 06, 2014, 10:18:59 PM »

Quote from: Joe4007 on November 06, 2014, 09:31:25 PM

My mom used to make some every Pesach, could never bring myself to taste it...

Was Your mom's caviar a bunch of little balls or blended known as "ikra"?

Joe4007 · « **Reply #24 on:** November 06, 2014, 10:24:44 PM »

Quote from: Gets on November 06, 2014, 10:18:59 PM

Was Your mom's caviar a bunch of little balls or blended known as "ikra"?

Bunch of little balls.

A3 · « **Reply #25 on:** November 06, 2014, 10:25:03 PM »

If you want to experiment, or make your own parve, salad dressing type..
try this out

I have done this before it comes out really cool

ariIs · « **Reply #26 on:** November 10, 2014, 11:55:21 AM »

There are basically two types of good caviar - red (salmon) and black (beluga sturgeon). The latter is not kosher as sturgeon is not kosher. Salmon caviar can be had from Russian food stores for about $10-15 a jar. Some brands have OU hashgaha. Try it on top of bread & butter.

AJK · « **Reply #27 on:** November 10, 2014, 11:56:03 AM »

Quote from: ariIs on November 10, 2014, 11:55:21 AM

There are basically two types of good caviar - red (salmon) and black (beluga sturgeon). The latter is not kosher as sturgeon is not kosher. Salmon caviar can be had from Russian food stores for about $10-15 a jar. Some brands have OU hashgaha. Try it on top of bread & butter.

Yeah, that's what my research has showed. Any recommendations on red caviar?

efflpetzel · « **Reply #28 on:** November 10, 2014, 05:35:59 PM »

This thread might help http://chowhound.chow.com/topics/819975

Mordyk · « **Reply #29 on:** November 10, 2014, 05:37:28 PM »

Quote from: ariIs on November 10, 2014, 11:55:21 AM

There are basically two types of good caviar - red (salmon) and black (beluga sturgeon). The latter is not kosher as sturgeon is not kosher. Salmon caviar can be had from Russian food stores for about $10-15 a jar. Some brands have OU hashgaha. Try it on top of bread & butter.

i was at a kosher restaurant last night and had some black caviar. your telling me now that they served non-kosher??

AJK · « **Reply #30 on:** November 10, 2014, 05:49:51 PM »

No.

Sturgeon caviar is black.

Not all black caviar is sturgeon based.

aygart · « **Reply #31 on:** November 10, 2014, 08:27:56 PM »

In Brick NJ Costco today

AJK · « **Reply #32 on:** November 10, 2014, 08:28:52 PM »

Thanks!

Marco Polo · « **Reply #33 on:** November 10, 2014, 09:25:49 PM »

There is even a green colored caviar i have seen. Not sure what it is, but pretty sure it is caviar.

Something Fishy · « **Reply #34 on:** November 10, 2014, 09:29:58 PM »

Would the wild salmon anisakis issue extend to its caviar too, or is it only the meat that's problematic?

aygart · « **Reply #35 on:** November 10, 2014, 09:38:05 PM »

Quote from: Something Fishy on November 10, 2014, 09:29:58 PM

Would the wild salmon anisakis issue extends to its caviar too, or is it only the meat that's problematic?

If anything it should be an issue here and not in the meat, but you should have no problem seeing them in caviar

AJK · « **Reply #36 on:** November 10, 2014, 09:39:14 PM »

Quote from: Something Fishy on November 10, 2014, 09:29:58 PM

Would the wild salmon anisakis issue extends to its caviar too, or is it only the meat that's problematic?

I must admit that I had never heard of these anisakis, and had to do some googling.

Uch.

Based on my quick research, though, it doesn't look like anisakis are found in the eggs of the fish, but rather in their intestines.

If that reading is right, it seems there wouldn't be an issue. But IANAR...

Matovu · « **Reply #37 on:** November 10, 2014, 10:48:25 PM »

I buy cavier from Carp fish that we eat pn pesach.
Our minhag is to go to the fish store to see them live.
The eggs inside are what they call Cavier (Royk in yiddish)
After cooking it turns orange.
Basically exciting to have an orange color on your pesach table for those that hardly eat any products.... if you can understand from where im coming from...

mek · « **Reply #38 on:** November 10, 2014, 10:52:44 PM »

Quote from: aygart on November 10, 2014, 09:38:05 PM

If anything it should be an issue here and not in the meat, but you should have no problem seeing them in caviar

Quote from: AJK on November 10, 2014, 09:39:14 PM

it doesn't look like anisakis are found in the eggs of the fish, but rather in their intestines.

+1 I dont think they are in the eggs. But what about the wild alaskan salmon that costco sells frozen under the ou and fresh filletes under the ok?

aygart · « **Reply #39 on:** November 10, 2014, 11:05:12 PM »

Those can have it. So if you are machmir don't buy it. General rule is that if it swims in the open ocean it will have it. The ou and ok are makil. In rav shternbuch's new volume of tshuvos he writes that this is the minhag in chutz laaretz. : jumps under table to not get hit by thrown tomatoes: