myriadin
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« on: June 26, 2007, 06:24:25 PM » |
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I'm planning to keep some quail, possibly C. c. japonica, for eggs. I'll be using them raw for sushi. Which species' eggs are commonly marketed for use in sushi bars? Is there a signifigant taste difference between species?
I hope these are appropriate questions for this forum. Hopefully, some of you market eggs to sushi bars and can help me out.
Much thanks!
(modified for correct terminology)
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