Caviar is exquisite, and everyone wants to taste it at least once. But did you know that once you give the delicious, salty pearls a try and eat them correctly, you will want to repeat the experience over and over again? Here's everything you need to know about the basics of caviar - what it is, the different types, how to serve it, how to eat it, and more!
What is caviar, exactly?
By definition, caviar is roe (unhatched eggs) from the sturgeon fish. The best and most precious caviar comes from sturgeon that lives in the Caspian and the Black Sea. However, due to overfishing, the tasty pearls of caviar are now produced across the globe.
Caviar is a delicacy served raw, usually as an appetizer, with or without foods that complement its flavor and texture. Caviar etiquette is vital, as this expensive treat cannot be consumed just to satisfy curiosity or hunger. Everything about caviar is described and recommended in specific guidelines, from preparation and serving to eating.
How is caviar prepared?
Eating caviar is synonymous with elegance, luxury, and opulence. The preparation of caviar involves capturing sturgeon in nets and bringing them to the fishery laboratory where their egg pockets are emptied while the fish are still alive. Otherwise, under the stress of death, the fish release a chemical into the roe that gives caviar a bitter taste.
What is the right way to eat caviar?
Caviar is more than a plain fish roe and should be served correctly for the amazing culinary experience it promises. Whether you consume the luxurious black beads with your colleagues, friends, family, or alone, you must not just scarf it down.
Approach tasting caviar as if you would do with wine. Grab some and hold it underneath your nose, to take in the flavors trapped inside the beads. Then take the luxurious pearls inside the mouth, on the tongue, while you breathe through the mouth for one or two seconds. When you move the tongue across your palate, you will feel the texture of caviar and pop the beads, which will lead to an explosion of flavors and aromas that you will want to enjoy once more.
Take small bites of it without chewing. Use your tongue, instead of teeth, and pop the caviar pearls in your mouth. The delicious buttery taste trapped in the beads of fish roe will be released, and you will enjoy every moment of this culinary treat. The taste receptors are located on the tongue, and the butteriness of the fat will not be lost on the teeth.
Whether it is fresh or pasteurized caviar, it must be chilled when served. Our recommendation? Place several caviar beads on your hand, between your index and thumb, then enjoy it from your skin. It’s best to take smaller bites, as the texture or flavor of the luxurious black pearls could overwhelm you.
What tools do you need to eat caviar?
You don't want to spoil the delicious taste of caviar by eating it with metallic utensils. If you got your hands on fine caviar, you must remember to serve it very cold in a non-metallic bowl placed inside a larger bowl that is filled with ice. The texture of caviar is affected only when it is stored at a temperature below 28 degrees celsius, so a little ice won’t do any harm.
As for spoons, the primary rule is to avoid metal ones, as metal is believed to alter the taste of caviar. Pick utensils, bowls, or servers made of wood, plastic, bone, glass, tortoiseshell, glass, mother-of-pearl or even gold.
What are the different types of caviar?
For a long time, the term ‘caviar’ referred solely to the roe of sturgeon that comes from the Caspian Sea: Beluga, Ossetra, and Sevruga. However, in our current days, the term has expanded both geographically and semantically.
High-quality caviar can be farmed and harvested countries other than Russia and Iran – with France, Bulgaria, Uruguay, China and the US being only some of them. Furthermore, to avoid over-fishing, the term caviar is widely used to describe Paddlefish, Hackleback, and Salmon roe. While these are a tasty, budget-friendly alternative to traditional caviar, they are not considered to be true caviar.
The most appreciated beads of caviar are produced from the Beluga and Ossetra varieties of sturgeon. Beluga provides the rarest and priciest caviar, as the light grey eggs are large and pearlescent, with a smooth buttery texture and an aroma that is both subtle and rich when it melts on the palate. Ossetra caviar has a more distinctive flavor, with nutty, briny, fresh notes, and colors that range from gold to brown.
Kaluga's texture and taste is reminiscent of Beluga caviar. This species is farm-raised, so it is sustainable and enables strict quality controls. This variety of caviar is smooth and creamy, and the delicious beads pop firmly when crushed between tongue and palate.
What drinks pair best with caviar?
At Petrusco, we know what’s best for you. The classic pairings for caviar are champagne and vodka. The bubbles of champagne are a remarkable matching fizz, it refreshes the dish, and helps clean the palate, especially if caviar is served with butter or cream. But if you go for vodka, the Russian drink complements caviar perfectly. Vodka has the power to emphasize the unique taste of caviar, but without overpowering it. Served extra cold, vodka’s crisp booziness will make the saltiness and richness of caviar linger for longer.
But you can also pair your serving of sturgeon caviar with other drinks, and still have an enjoyable culinary experience. Choose a crisp, clean, sparkling water, and give your palate a refresh without feeling any aftertaste. This way, you will focus on the taste and butteriness of caviar. You could also complement the sturgeon roe with cold sake or a good sherry – these drinks emphasize the texture and flavor of your caviar.
Are you also a wine connoisseur? In this case, pair your caviar serving from Petrusco with a dessert wine or white wine. Avoid the wine with spicy notes, because it can overpower the briny, nutty pearls of caviar. Go for Chardonnay, Chenin Blanc, Riesling, and even a sparkling dessert wine such as Moscato d’Asti, Castellroig Sparkling Trepat Rose, or Erpacrife Nebbiolo. Wine has the power to complement and counterbalance the earthiness and nuttiness of caviar, without being too much.
What foods pair best with caviar?
Ask purists, and they will say that caviar is best savored alone. You do not need other foods to complement it. Plain caviar is enough to charm your palate and provides a satisfying experience that you will not forget too soon. The better quality the caviar, the more complex are the tasting notes.
But others say that the remarkable taste of caviar can be emphasized by certain foods. You can choose between blini, sour cream, small steamed potatoes, lemon wedges, hard-boiled eggs, crème fraiche, and minced onion. Simple blini canapés are an impressive addition to any party, where guests can enjoy making their own from a selection of sour cream, smoked salmon, caviar and thin buckwheat pancakes.
What is caviar's shelf life?
Without any doubt, the best (and freshest) caviar does not have a long shelf life. Manufacturers usually pasteurize fish roe with additives like Borax and LIV-1. These compounds extend the shelf life of the eggs, but the pasteurization process diminishes their flavor and texture.
At Petrusco, we only add sea salt to our caviar and pack it fresh as we receive orders. Once you open your caviar tin, we highly recommend consuming the entire product within 24-48 hours for the best experience. Even when properly refrigerated, it doesn't last for more than a few days.
Serve up our caviar on your next special occasion!
If you're new to caviar, our advice is to enjoy it by all means and try it with and without other foods. Why trust some or others, when you can make your own decision? Now that you know all the basics of this seafood delicacy, all you have to do is order your serving.
Get it now from Petrusco Caviar and tell us how much you like it!