Pressed caviar, a favorite with the Russians, is a mixture of damaged or fragile eggs pressed through muslin after salting and cost less than the whole caviar. Other less expensive varieties include salmon caviar, also known as red caviar or keta, which is shiny and orange-red in color, and lumpfish caviar, which is very small and black. Although these are not really 'true' caviars, they have a similar, highly salted taste.
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Asian Recipes **
