Caviar is one of the world’s most costly meals. It is cherished and enjoyed by nobles all over the world, selling for much to $35,000 per pound. However, it is an acquired taste. It turns out that caviar wasn’t always so expensive. Sturgeon species were so widespread in the United States in the nineteenth century that caviar was allegedly given away for free in saloons like bar nuts. Fishermen in Europe fed the eggs to their pigs or left them on the shore to rot. Learn more about caviar before you try it. Roe is the eggs that originate from fish, and caviar is a form of roe (most famously, the sturgeon). Beluga, Osetra, Sterlet, and Sevruga are the four varieties of sturgeon that produce true caviar. Caviar produced from American paddlefish or salmon is more cheap.
Serve it to the best of your ability. Caviar is traditionally served as an appetizer. Caviar should always be served cold and never at room temperature. Metallic spoons should not be used to serve or consume the roe since they may impart an unpleasant metallic flavor.
Caviar should be garnished. Traditional caviar garnishes will nearly always make your caviar experience better. Sour cream, hard-boiled eggs, chopped onions, and fresh herbs like parsley and dill are all traditional garnishes that can improve the flavor of caviar.
Take little bits of food. Caviar has always been taken in little amounts, usually less than a tablespoon. Small nibbles allow the customer to fully appreciate the taste without being overwhelmed by the texture.
Pay a visit to a restaurant that specializes in caviar service.
The waiter will have received instruction on how to assist you in making a decision depending on your budget.
The chef will serve this delicacy with the appropriate accompaniments, which will normally include finely diced egg whites, egg yolks, capers, and sometimes red onion (which I don’t suggest since it overpowers the caviar’s mild taste).
They’ll also provide blini, which are little pancakes without the sourness, and crème fraiche, which is similar to sour cream but without the sourness. You’ll almost certainly be advised on a beverage to accompany it, which is generally cold vodka, although a good champagne or buttery Chardonnay also works nicely.
They’ll show you how to eat your pick, which will entail taking a blini, placing a dab of crème fraiche on it, then a dab of caviar, and finishing with a dash of the selected condiments. Following the encounter, a taste of chilled vodka is taken. Then there’s euphoria!
Restaurant R’evolution in New Orleans was the finest caviar experience I’ve ever had. I’m hoping they’ve made it through the epidemic.