What Is Caviar?

Caviar is roe or eggs from the sturgeon family of fish. It’s considered a delicacy, often eaten raw as an appetizer, with some caviar fetching a high price. Historically, the most prized types of caviar came from the Caspian and Black Seas, but due to overfishing, caviar is now produced around the world.

What Does It Taste Like?

The experience of eating caviar is equal parts flavor and texture. Caviar is typically salty, but how salty will depend on the variety. The small eggs burst in the mouth, releasing a buttery, sometimes nutty, and slightly sweet taste. Some caviar is more briny or fishy in flavor than others.

How to Use Caviar

For purists, it’s best to eat caviar alone or with minimal accompaniments. The raw dish is classically served on a bed of ice with a caviar spoon, traditionally made of pearl or bone. Silver or steel utensils can impart a metallic flavor to caviar and are therefore avoided. Caviar can be consumed right off a spoon or served with crackers, toast points, or blini (small crepes or pancakes). Caviar can also be added as a finishing touch to appetizers and pasta but is not usually cooked. Instead, it is added as a garnish to preserve its flavor.

Storage

Store unpasteurized caviar in the coldest part of the refrigerator until you are ready to eat it. Unopened, a tin can stay in the refrigerator for about two weeks. An opened jar or tin should be stored, tightly covered, in the fridge for two to three days. Pasteurized caviar can sit on the shelf for several months before use, with any leftovers stored in the fridge for two to three days.

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Steward Tanjayadi
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