When you open a tin of caviar, especially a large one, you take the huge rubber band off, then turn and twist the top, wrestle it open, and what a sight it is, an untouched thing of beauty, all the caviar in a smooth top, all undisturbed, and ready to be eaten. I am trying this Italian Osetra from Venice. For a while it brought back many fond memories of my short time in Venice, the food was fabulous at a little place called Black Olive. Tonight, the amuse was kampachi tartare caviar toast, with a generous heaping of the stuff----amazing, very ono, great stuff.
