Caviar, which is deemed to be the pinnacle of luxury by many, has been a dining delicacy since the times of ancient Greece. Derived from the Persian word chav-jar, which means “cake of strength,” this black gold was integrated into modern-day popularity by Russian royalty.
Albeit a simple fare made from sturgeon roe, the inherently classy caviar can also be intimidating. For those ready to indulge in this expensive fish egg appetizer, here are a few important notes.
One can be unhappy before eating caviar, even after, but at least not during.
— Irving Kristol
Serving Caviar
Caviar is best enjoyed alone, right off a spoon but can also be served with
unsalted crackers, blini, or toast points with a bit of crème-fraiche.
Usually served as an hors d’oeuvre, caviar should be enjoyed in small half teaspoon portions. In order to savor the flavor and texture, caviar should not be chewed instead placed on the tongue and spread around the mouth. Traditionally, caviar is paired with premium frozen Russian vodka. The lightness of the vodka brings out the distinct salty, sea flavors of the caviar.
Caviar is classically served on a bed of ice with a caviar spoon made of ceramic, glass, or mother-of-pearl. Non-metallic utensils should be avoided as they can tint the natural flavor of caviar.
Storing Caviar
Caviar like most seafood dishes is best eaten fresh, and a tin of it should be eaten soon after opening. Opened caviar should be tightly resealed and stored in the coldest part of the fridge for up to three days. Unopened caviar can be refrigerated for about two weeks.
Roe (left) and caviar (right)
Caviar is eggs or roe collected from the sturgeon family of the best fish, traditionally sourced from the Caspian and Black Seas.
Although all female fish lay eggs, only sturgeon eggs are considered caviar. Other forms of fish eggs like salmon, trout, and flying fish are “roe” and are a popular and affordable alternative to caviar.