I have written about blis caviar before, though being a new year with a new season of roe I figured I would just place a casual nod in the direction of Steve who makes, no,rather crafts these incredible roes and syrups and salts and vinegars and, I am trying to convince him to do a few other things. He has taken the leap of faith with us and woven some of our ideas into his handy work. But, what I am truly getting at is just how amazing his products are. Steve makes a wild brook trout roe which while I truly enjoy it, its scarce supply and demand from other chefs allows us to wait for the coming of wild char roe. And it is here. The wild char roe is golden yellow, slightly larger than the brook trout roe with a creamy nuttiness. We are using both the lightly smoked version and the natural. Both are great, it just depends on how you are using them. Anyway, I just wanted to let folks know that the wild char roe is being made, it is amazing and it blows the doors off other caviar's and roes. We have a few pictures of some dishes we did featuring this caviar last year in the Wild Char Roe photo album. Oh yeah, where to get this stuff? Check out Mikuni Wild Harvest.