Caviar is fish roe, generally obtained from female sturgeon living in the Caspian Sea. It often appears on the menus of luxury restaurants and hotels and is typically served in small portions with special presentation. Its high price is mainly due to the labor-intensive process it goes through before reaching the table. Fish carrying roe are caught and the roe is removed. Some production methods are said to involve sewing the fish's abdomen back up, returning it to the water, and harvesting roe again later. This labor-intensive, time-consuming process makes caviar one of the most expensive ingredients in the kitchen.
Known Benefits of Caviar
Caviar is said to be used in many cosmetic products for its skin-renewing and wrinkle-reducing properties and to help heal open wounds. It is described as containing a large amount of vitamin B12. It is also said to support brain cells and mental alertness, provide energy because it is rich in protein, and reduce feelings of fatigue and weakness.
How to Store Caviar
Caviar is delicate and spoils quickly after opening. Keep it in the coldest part of the refrigerator, preferably on ice. Unopened packaged caviar can be kept cold for the period specified by the manufacturer, but it is recommended to use it within a few days after opening. Avoid prolonged contact with metal, which may change its delicate aroma. For both storage and serving, glass, ceramic, or mother-of-pearl containers are preferred. Close the package tightly after opening to reduce contact with air. For hygiene, clean the part of the spoon that touches the caviar after each use.
How to Serve Caviar
To serve caviar, set a small dish over ice to keep it cold. A mother-of-pearl, horn, or wooden spoon is recommended instead of a metal one so the taste is not affected. Caviar is tasted in small amounts, directly from the palm or on a thin cracker. Small tastings rather than large portions make its aroma easier to appreciate. Take it out of the refrigerator just before serving to prevent its temperature from rising quickly. A pre-chilled serving plate can also help it stay cold longer.
What Goes Well with Caviar?
Traditional accompaniments include thinly sliced bread, butter, and boiled egg; these simple sides let the caviar's flavor stand out. Whipped cream and finely chopped fresh scallions are also classic accompaniments. Cold, dry drinks are usually served with caviar; heavy, sweet drinks are avoided because they can overpower its delicate flavor. If adding lemon, squeeze it onto the bread rather than directly onto the caviar.
What Are the Different Types of Caviar?
Caviar varieties are named for the fish they come from, and their bead size and color vary. Some have large, light-colored beads, while others have smaller, darker ones. Price differences largely reflect this variety: rare types with larger beads sell for more, while smaller-bead types are relatively more affordable. Check the label for the product's origin and storage conditions when buying. A reputable seller that has maintained an unbroken cold chain is also important for freshness.
A Note for Readers
This content is for informational purposes only and is not a substitute for medical advice. Consult your doctor before making any decision about your health.