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Jimmy Han, 41, a bar owner in Los Angeles, was at Coachella in April when he and four friends decided to do a “bump” in a pop-up seafood restaurant — although not the kind you may be picturing.

After ordering a seafood platter, he opened a gold tin of Regiis Ova caviar, poured a spoonful on his fist between his thumb and index finger and then proceeded to lick it off with his tongue, like salt after a tequila shot.

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