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That," urges Rick Moonen, executive chef at Oceana, a richly turned-out temple of seafood in midtown Manhattan. The dark roe on the platter before us glistens alluringly. "Good, right? You've got the texture, the acidity, a good amount of fat, and it's nutty, almost like you're eating pumpkin seeds.
For the full article, check out the new issue of Wine Spectator, on newsstands December 31, 2001.
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