How to eat caviar?

There are very few people who have never heard of caviar. It’s an extremely popular delicacy not just in the United States, but all around the world. Caviar’s reputation begs the question — why do people like it so much? What is so special about it?

Caviar is a magnificent natural product that amazes people with its unique and delicate taste. It is really a one-of-a-kind food that leaves you with a feeling that no other food can leave you with.

Here’s some information on how to eat caviar properly — general and essential tips on how to get the most out of this product’s taste, how to distinguish between types, and how to appreciate its flavor.

Useful tips for all caviar eaters

Before trying caviar, learn about what it is. Caviar is a type of roe, and roe is the eggs that come from fish (most famously, the sturgeon). True caviar can come from four types of sturgeon: Beluga, Osetra, Sterlet, or Sevruga. More affordable caviar is made from the American paddlefish or salmon.

Serve it in the best way possible. The traditional way to serve caviar is as an appetizer. Caviar should be kept cold and served chilled, never at room temperature. Metallic spoons should not be used while serving or eating it because they could leave an unfortunate metallic taste on the roe.

Garnish the caviar. Traditional garnishes will almost always improve your caviar-eating experience. Sour cream, hard-boiled eggs, chopped onions, and fresh herbs like parsley and dill are common garnishes that can enhance the taste of the caviar you’re eating.

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

Appearance and Taste Differences

Beluga caviar: Beluga is one of the most expensive and rare species of sturgeon that lives in the Caspian Sea. Containing the highest nutritional value, Beluga caviar is extremely appreciated by gourmets. The aroma it gives off is elegant and rich, practically fully lacking a fishy odor; the taste is similar to hazelnut. The large fish eggs (2.5 mm in diameter) literally melt in your mouth. This caviar perfectly pairs with champagne or heavily chilled vodka.

Tip: There’s a category of evaluation of Beluga caviar according to its color. 0 = dark, 00 = a medium-dark color, and 000 = a light, usually pearl gray color. Although this criterion is not a guarantee of the caviar’s true taste, experts continue to insist that the best Beluga caviar belongs to the 000 category.

Osetra caviar: The eggs of Osetra are smaller than Beluga ones, and they vary in color from golden-brown to greenish to grey. The quantity of product bought by Osetra caviar lovers is usually a bit more modest than Beluga caviar fans, as Osetra has a very special taste—spicy, with the slight flavor of the sea and seaweed. Nevertheless, many people consider it to be the finest-tasting caviar of all because it is delicious on its own, without any additions or garnishes. The only thing Osetra caviar really needs so that its unusual taste can be fully savored is a light amount of salt on top.

Sevruga caviar: The eggs of this certain type of fish are small and black. Although its nutritional value is not as high as that of Beluga and Osetra caviar, Sevruga caviar has a wonderful flavor and a delicate aroma. These characteristics award it third place on our list. The covers of Sevruga eggs are more resilient than Beluga eggs, but this does not detract from the advantages of Sevruga caviar. It is best served on a pedestal of ice.

Salmon roe: The eggs of salmon are so unusually colored that some call its large eggs “apricot pearls”. They have a specific, sensitive taste that comes with a mild fishy flavor. Salmon roe is often served on traditional Russian pancakes called blini.

Trout roe: This fish has slight pink or gold eggs of medium size. They can be distinguished by their vivid, salty aroma. Trout roe is very sticky, so much so that it is not particularly noticeable when served on canapés or sandwiches. Since trout roe is usually considered too salty to be eaten on its own, this caviar is excellent as an ingredient in a variety of dishes that contain cream products, including cream cheese, sour cream, and even mayonnaise.

Appreciating the Flavor

Imagine this: you have decided that you finally want to try caviar for the first time ever. You buy a nice jar of it, speed home, and realize you can’t possibly wait any longer — its unusual aroma beckons your taste buds, and your mouth waters with anticipation. You open the jar and try the delicacy without hesitating. You might fall in love with its intense flavor from the very beginning; on the other hand, you might not feel all of its many delights from that first bite. In order to have a fully formed opinion on the amazing product and to understand its real flavor, don’t be shy to taste it again and appreciate all of the advantages of the delicacy. Don’t be discouraged if the first kind you try does not automatically taste good. You might want to try other variants of caviar, since every single one has a distinct taste.

Eating caviar should leave you feeling satisfied and happy, and the best way to do it is the right way. Know how to get the best out of every bite of your specific kind of caviar, and you’re guaranteed to enjoy it and crave more.