How To Taste And Serve Caviar
- The traditional accompaniments to caviar are ice cold Vodka or real Champagne (very dry). If tasting a variety of different caviars, drink water or sparkling water between varieties to cleanse our palate.
- Use a spoon to taste caviar straight out of the tin. It doesn’t need a fancy spoon. A wooden or plastic spoon can do the job. Avoid using silver spoon because it can react with the caviar giving it a metallic flavor.
- High-quality caviar should be served simply by itself or with toast (lightly toasted), or unsalted crackers, or cold boiled potatoes or blini. They are all excellent and relatively bland backdrops but not compete with the caviar for flavor.
- Let the individual eggs of Caviar in our mouths spreading on tongue first, gently rolling them against the roof of our mouth while we breath in through our nose to get the initial aroma. Then crush the eggs gently, feeling them pop against our soft palate, releasing their buttery contents. This is where the primary flavor of the caviar should come out. Try and identify as many flavors as we can. The descriptors for caviar are buttery, rich, nutty, earthy, salty or fishy.
- Finally, swallow the caviar, continuing to breathe in through our nose allowing its aftertaste to linger as long as possible. Take a shot, clear your head, lather, rinse, and repeat.
- Lesser-quality caviar may be served with crème fraiche, or lemon wedges, or pickles, or sour cream, or minced onion or boiled eggs, to enhance their flavor.
- Caviar should be scooped from the tin/jar and lifted vertically avoiding crushing the roe.
- Do not overindulge, the acceptable portion per person is generally 1-2 ounces/28-56g (two spoons of caviar).
First time trying caviar
Caviar Tasting – Stop Eating it Wrong, Episode 35
How to Serve Caviar and Champagne Like a Baller