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Nice fish!
Is that a traditional salt only caviar? I'm Japanese and still find the traditional salt caviar a tad fishy.
Often we use a combination of soy sauce, sake and mirin. Much less fishy. Also the key is to know that salt whether it be salt or soy sauce is what causes the liquid to absorb inside the eggs. We have made batches with salt and white wine that ended up pretty good. Salt and coffee...not so good. Fun to experiment...
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