CAVIAR GUIDE

CAVIAR GUIDE

WHAT IS CAVIAR?

Caviar is a delicacy consisting of processed, salted, non-fertilized sturgeon roe. Essentially it is just roe and salt.

Traditionally, the designation “caviar” was only used for sturgeon roe obtained from wild sturgeon species living in the Caspian and Black Seas: Beluga, Osetra (Russian Sturgeon & Persian Sturgeon), Sevruga and Sterlet.

According to the United Nation’s Food and Agriculture Organization, roe from any fish not belonging to the order of Acipenseriformes are not caviar, but caviar substitutes.

Variously, the word “caviar” can also be used to describe the roe of other sturgeon species and non-sturgeon fish, such as salmon, trout, lumpfish and whitefish.

This position was also adopted by the Convention on International Trade in Endangered Species of Wild Fauna and Flora (CITES).

Caviar is considered to be one of the world’s oldest delicacies. It was first mentioned in Greek chronicles in 3rd century BC. After Greece it became popular in Ancient Rome. Later, the word khaviar appeared in written records dating back to the 13th century.

WHAT IS CAVIAR?

Caviar is a delicacy consisting of processed, salted, non-fertilized sturgeon roe. Essentially it is just roe and salt.

Traditionally, the designation “caviar” was only used for sturgeon roe obtained from wild sturgeon species living in the Caspian and Black Seas: Beluga, Osetra (Russian Sturgeon & Persian Sturgeon), Sevruga and Sterlet.

According to the United Nation’s Food and Agriculture Organization, roe from any fish not belonging to the order of Acipenseriformes are not caviar, but caviar substitutes.

Variously, the word “caviar” can also be used to describe the roe of other sturgeon species and non-sturgeon fish, such as salmon, trout, lumpfish and whitefish.

This position was also adopted by the Convention on International Trade in Endangered Species of Wild Fauna and Flora (CITES).

Caviar is considered to be one of the world’s oldest delicacies. It was first mentioned in Greek chronicles in 3rd century BC. After Greece it became popular in Ancient Rome. Later, the word khaviar appeared in written records dating back to the 13th century.

The word “caviar” is often associated with luxurious, gourmet food and beautiful surroundings.

For many centuries, this legendary product has held an important place at feasts and banquets. The presence of caviar at a meal always creates an impression and an unforgettable atmosphere at any special event.

Currently, caviar is marketed worldwide as a delicacy for millionaires and bon viveurs and is consumed with hors d’oeuvres, as a garnish, or an appetizer during special events, weddings and cocktail receptions. Caviar is also a part of the menu in many five-star restaurants, hotels and on cruise ships and airlines.

In Europe and the United States, sturgeon farms appeared in the 20th century. The caviar of sturgeons grown in artificial conditions is no different from the caviar extracted from fish in the wild. Both have the same beneficial properties and excellent taste. Artificial breeding of sturgeon does not diminish the expensive and elite status of caviar.

The word “caviar” is often associated with luxurious, gourmet food and beautiful surroundings.

For many centuries, this legendary product has held an important place at feasts and banquets. The presence of caviar at a meal always creates an impression and an unforgettable atmosphere at any special event.

Currently, caviar is marketed worldwide as a delicacy for millionaires and bon viveurs and is consumed with hors d’oeuvres, as a garnish, or an appetizer during special events, weddings and cocktail receptions. Caviar is also a part of the menu in many five-star restaurants, hotels and on cruise ships and airlines.

In Europe and the United States, sturgeon farms appeared in the 20th century. The caviar of sturgeons grown in artificial conditions is no different from the caviar extracted from fish in the wild. Both have the same beneficial properties and excellent taste. Artificial breeding of sturgeon does not diminish the expensive and elite status of caviar.

HOW TO EAT CAVIAR?

General and essential tips on how to get the most out of this product’s taste, how to distinguish between the types of caviar, and how to appreciate its flavour.

Serve it in the best way possible. Caviar should be kept cold and served chilled, never at room temperature. Metallic spoons should not be used while serving or eating it as they might impart a metallic taste to the roe.

True caviar gourmets believe that the best way to eat and serve the fish eggs is without any additions, simply caviar and that is all. However, this is a matter of individual preference. If the taste of the caviar is too intense, there are certain additions that go with this delicacy.

Garnish the caviar. Traditional garnishes will almost always improve your caviar-eating experience. Soured cream, hard-boiled eggs and fresh herbs such as parsley and dill are common garnishes that can enhance the taste of caviar.

Take small bites. Traditionally, caviar has been consumed in amounts smaller than a teaspoon. Small bites help the consumer experience its distinct flavour without becoming overwhelmed by its texture.

HOW TO EAT CAVIAR?

General and essential tips on how to get the most out of this product’s taste, how to distinguish between the types of caviar, and how to appreciate its flavour.

Serve it in the best way possible. Caviar should be kept cold and served chilled, never at room temperature. Metallic spoons should not be used while serving or eating it as they might impart a metallic taste to the roe.

True caviar gourmets believe that the best way to eat and serve the fish eggs is without any additions, simply caviar and that is all. However, this is a matter of individual preference. If the taste of the caviar is too intense, there are certain additions that go with this delicacy.

Garnish the caviar. Traditional garnishes will almost always improve your caviar-eating experience. Soured cream, hard-boiled eggs and fresh herbs such as parsley and dill are common garnishes that can enhance the taste of caviar.

Take small bites. Traditionally, caviar has been consumed in amounts smaller than a teaspoon. Small bites help the consumer experience its distinct flavour without becoming overwhelmed by its texture.

HOW TO SERVE CAVIAR?

Fine caviar should be served alone, very cold ( -3 degrees to 0 degrees C) and preferably in a non-metallic bowl nested inside a larger bowl filled with crushed ice. It is not usually recommended to transfer the eggs from the tin to a serving dish because they may break, therefore great care should be taken. Silver and metal bowls and utensils should be avoided due to oxidation, which may impart a metallic taste to the caviar. The best choices are servers and utensils made of glass, bone, or to be truly traditional, mother-of-pearl or gold.

Although caviar is best served by itself, common accompaniments include crème fraiche, hard-boiled eggs (yolks and whites chopped separately), new potatoes, minced onions, blinis (mini crepes), toast lightly coated with unsalted butter. Higher quality caviar is best eaten alone or simply with toast, blinis or unsalted crackers.

Serving Size. Allow at least 15g-30g per person.

Storage. Caviar should be kept at -3 degrees to 0 degrees C.

It will last for up to six weeks in the refrigerator if the container is unopened.

Air is caviar’s greatest enemy. Ideally it is best to purchase caviar in smaller containers, in increments that should be consumed in a single setting. Any remaining caviar should be softly spread flat, taking care not to break any of the eggs and then covered with plastic wrap pressing down very gently on the top so no air space remains between the eggs and the cover. The remaining caviar should be consumed within the next 2-3 days.

HOW TO SERVE CAVIAR?

Fine caviar should be served alone, very cold ( -3 degrees to 0 degrees C) and preferably in a non-metallic bowl nested inside a larger bowl filled with crushed ice. It is not usually recommended to transfer the eggs from the tin to a serving dish because they may break, therefore great care should be taken. Silver and metal bowls and utensils should be avoided due to oxidation, which may impart a metallic taste to the caviar. The best choices are servers and utensils made of glass, bone, or to be truly traditional, mother-of-pearl or gold.

Although caviar is best served by itself, common accompaniments include crème fraiche, hard-boiled eggs (yolks and whites chopped separately), new potatoes, minced onions, blinis (mini crepes), toast lightly coated with unsalted butter. Higher quality caviar is best eaten alone or simply with toast, blinis or unsalted crackers.

Serving Size. Allow at least 15g-30g per person.

Storage. Caviar should be kept at -3 degrees to 0 degrees C.

It will last for up to six weeks in the refrigerator if the container is unopened.

Air is caviar’s greatest enemy. Ideally it is best to purchase caviar in smaller containers, in increments that should be consumed in a single setting. Any remaining caviar should be softly spread flat, taking care not to break any of the eggs and then covered with plastic wrap pressing down very gently on the top so no air space remains between the eggs and the cover. The remaining caviar should be consumed within the next 2-3 days.

WAYS TO PRESENT CAVIAR:

Traditional Russian and European ways of presenting caviar usually differ by the tableware and beverages that can be paired with this product. Russians serve caviar in silver, porcelain or glass bowls without ice. Whereas in Europe it is served in a special caviar bowl over a bed of crushed ice. Sometimes, specially made pearl-shell caviar bowls are used. Preferably mother-of-pearl spoons and forks should be used but not metal ones as the metallic taste seriously affects the pure, saline flavour of the caviar and will destroy the subtleties on the palate. Bone, horn, glass, wooden spoons and forks are also possible, but the mother-of-pearl best brings out the caviar’ s bouquet and accentuates its delicate aroma.

The beverages to be paired with caviar.

Caviar is a great match for alcoholic beverages. Traditional Russian cuisine demands that the caviar be served with heavily chilled vodka; champagne and wine should be left for dessert. However, the Europeans think of champagne and wine as successful pairings with caviar. Moreover, there are specific kinds of wine and sparkling wine that match certain types of caviar. The following wines will be a perfect accompaniment to most types of caviar: Chardonnay, Cabernet Sauvignon, Sauvignon Blanc, Brut, Blanc de Blanc, Blanc de Noir, Sparkling Rosé, Pinot Noir, Rosé.

WAYS TO PRESENT CAVIAR:

Traditional Russian and European ways of presenting caviar usually differ by the tableware and beverages that can be paired with this product. Russians serve caviar in silver, porcelain or glass bowls without ice. Whereas in Europe it is served in a special caviar bowl over a bed of crushed ice. Sometimes, specially made pearl-shell caviar bowls are used. Preferably mother-of-pearl spoons and forks should be used but not metal ones as the metallic taste seriously affects the pure, saline flavour of the caviar and will destroy the subtleties on the palate. Bone, horn, glass, wooden spoons and forks are also possible, but the mother-of-pearl best brings out the caviar’ s bouquet and accentuates its delicate aroma.

The beverages to be paired with caviar.

Caviar is a great match for alcoholic beverages. Traditional Russian cuisine demands that the caviar be served with heavily chilled vodka; champagne and wine should be left for dessert. However, the Europeans think of champagne and wine as successful pairings with caviar. Moreover, there are specific kinds of wine and sparkling wine that match certain types of caviar. The following wines will be a perfect accompaniment to most types of caviar: Chardonnay, Cabernet Sauvignon, Sauvignon Blanc, Brut, Blanc de Blanc, Blanc de Noir, Sparkling Rosé, Pinot Noir, Rosé.