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HomeMoneyShoppingMy perspective on tasting caviar in the best possible way

My perspective on tasting caviar in the best possible way

Tasting caviar in the best possible way
Photo by Tyler Nix on Unsplash

Caviar, we make a big deal out of it: which caviar to choose, how to serve it, how to accommodate it, and where should you buy it?

It’s caviar season, I can’t go without it at Christmas. This is the perfect festive time to taste it. For me, caviar is inseparable from dreams of a Russia covered in snow and great cold fought with sips of vodka.

Which caviar to choose?

It is better to taste a little but good. Caviar does not suffer abuse. Then it’s a matter of taste. Here are the main characteristics of the caviars that you can meet easily:

Baeri: is soft caviar, finely iodized and buttery on the finish. Its grains are relatively small but it can be very good. Be careful, however, as badly worked, it can reveal a very unpleasant muddy flavor.
Oscietra: This caviar is quite musky, it has wild and powerful tones. It’s a product of the sea, undoubtedly. The beans are quite firm and crackled under the palate. To offer to a lover of strong flavors.
Beluga: it is the Tsar of caviars, large grains, tender, iodized and buttered. It brings together all the refined characteristics of caviars in a single grain over an incredible length in the mouth. It’s also imperial luxury!

How to serve it?

Open the box a little in advance so that the eggs take a little oxygen and express themselves a little. But keep cool though.
Do not use metal cutlery.
20 to 30g of per person, this is the right proportion

How to accommodate it?

Caviar likes simplicity: it also likes naturalness. You can serve it as is, with a drink such as brut champagne., like me, you pour into Russia with a vodka that you have kept in the freezer for incomparable freshness!

If you want to accompany it, here are the two solutions:

As an aperitif, toast or blinis with a little raw whipped cream, it’s perfect. You can also place a small spoonful on a hard quail egg cut in half, on an open-shelled egg, on a plain gouge cut in half with a little cream, on half a fingerling potato with a touch of cream if you want it. Or just like some excellent chefs do for salmon roe, on an ultra-fresh burrata!

As a main course, caviar likes fresh pasta with butter, beef, steak of white fish just pan-fried, baked potato with salted whipped cream, grilled lobster, scampi just seared on a stone grill, scallops and white butter, etc. Caviar is like you, it’s a foodie.

Where should you buy it?

Of course, the fine restaurants in your city. If you don’t have them in your city you may have to buy caviar online. There are a variety of online caviar shops that you can find, but in my experience, Caspianmonarque is the best.

Hopefully, my experience will help you enjoy caviar in the best possible way!

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