Caviar and How to Eat It
Caviar and How to Eat It
Who doesn’t remember their first experience of tasting caviar? It’s unique combination of fishy and salty flavor plus the interesting texture that bursts in your mouth makes the experience a memorable one. For most people, it’s an acquired taste, that you will soon want more of, after trying it a few times. The taste varies a lot based on sources, location, harvesting and storage process and a multitude of other factors, but nevertheless, it is undeniable that caviar leaves a luxurious taste all over your palate.
So, What Does Caviar Taste Like?
Experts and enthusiasts all tried to describe the taste of caviar but no amount of description seem to wholly cover the overall experience of eating caviar. For one thing, there are several kinds and grades of caviar that exists. There are 27 different species of sturgeon where caviar comes from, and each one has a unique taste. Other factors that contribute to the difference in taste include the health, size and age of the fish, the water quality of their habitat, the time and place of harvest of the eggs or roe, production factors such how much salt is added, pasteurization, and other storage factors.
The size, texture and flavor of the roe are considered when grading caviar. Grade 1 caviar is made up of large eggs, firm and intact, while grade 2 caviar is also good in terms of flavor but is of lesser quality in terms of form.
Color is also used to classify caviar, as lighter colored roe such as silver or light grey are rarer and thus, more expensive. However, color does not affect taste whatsoever.
Your Guide to Eating Caviar
Whether you’re a newbie who is only starting to appreciate caviar or a long-time fan, here are some tips you might want to know so you can enjoy the luxurious experience better
Always serve caviar chilled.
Do not use metal spoons or bowls when eating as it impacts the taste. Try using spoons made out of bone, glass, wood or mother-of-pearl.
Eat in small bites. Caviar is expensive and it is an experience you must enjoy. So don’t chew, rather let them burst in your tongue so you can savor the smooth flavor and unique texture.
If you’re not eating caviar on its own, try serving with toast, or lemon, sour cream, crème fraiche or hard-boiled egg. You can also try making a blini or caviar on top of thin pancakes.
Always finish a jar of caviar once opened, as storing leftovers would only last for a day and by then, the quality would have declined.
If you must store some leftovers, keep caviar in the original container and keep frozen in -32 degrees.
Now that you know how to serve and eat caviar properly, your experience with this opulent food should only improve each time you eat it. The key is to try more and more different kinds of caviar to identify the taste and texture that suits your taste buds.