About KCOff Topic
Why I learned to Love ...
Let me be real with you -
For most of my life, I thought caviar was just fancy fish eggs for people who wore velvet slippers indoors and drank water with lemon zest.
I was wrong.
It wasn’t until a late-night trip to a little wine bar in San Francisco that my worldview (and taste buds) got rewired. A buddy of mine—real foodie type, wears tweed unironically, ordered a tin of sturgeon caviar like it was no big deal. I gave it the ol’ polite nod and grabbed a cracker. And then: boom. Salt, umami, richness, texture. A pop like nothing else. My brain said, “We need to investigate this further.”
So I did
Fast forward a year and I’m the guy hosting backyard caviar tastings with cheap champagne and folding chairs. Because here’s what I realized: caviar doesn’t have to be fussy. It just has to be fresh and treated right. Like a good friend or a well-made peptide.
Why I Love It Now
It’s honest. There’s nowhere to hide with caviar. No sauces, no tricks—just the taste of clean waters and careful handling.
It has my three favorites
- Smoked flavors in easily digestable sizes of 5,10 and 15 Trout in the most popular sizes 30, 60. I don’t go large like the 120’s do, but I respect it. Roe the up and coming kid that’s getting popular, just as prices are falling… what a way to introduce yourself to the market.
What I Recommend
Start simple. Try something like Basic Caviar or Rainbow Trout Roe, bright, fresh, not too spendy. Treat it like a good wine: a moment, not a meal. Invite friends. Use the fancy spoons (or don’t).
I came to caviar late, but now I’m in it for the long haul. And if you’re curious—just try it once. Might change your life like it did mine.
I’m sure I’ll have some more links for you in the future.
Stay salty,
KC Pepperman
