Caviar Facts

All About Caviar

Caviar was once served as an appetizer in saloons of the Old West. In another time it was considered extremely valuable and only suitable to be served to royalty and the upper class. But what exactly is caviar? Why is it so highly prized and so expensive? Here are the facts on where caviar comes from and how to handle this costly delicacy.

Caviar is the processed, salted roe of certain species of fish, most notably the sturgeon. It is commercially marketed worldwide as a delicacy and is principally eaten as either a garnish or a spread.

The supremacy, delicacy, taste and luxurious of true Caspian Sea caviar cannot be disputed. Gourmets clamour to obtain the freshest and the best, regardless of cost. Most gourmets like to pair it with champagne, but the true connoisseur knows that the best alcoholic beverage to accompany caviar is well-chilled vodka.

Caviar has a delicate flavor and should be served with accompaniments that don't overwhelm its flavor. Remember simpler is better. Traditional garnishes include small slices of toast, blinis (small pancakes), unsalted crackers, creme fraiche or sour cream.

Improper care of caviar will change a delicious, expensive caviar into a cheap tasting mound of fish eggs. Caviar is a very perishable product and needs to be properly stored and served to retain its delicate flavors.