Caviar is often seen as the epitome of luxury, a delicacy that graces the tables of fine dining restaurants and special occasions alike. Whether you’re a seasoned connoisseur or just curious about this gourmet treat, our ultimate guide to caviar will equip you with everything you need to know. From understanding the different types to mastering serving techniques, let’s dive into the exquisite world of caviar!

What is Caviar?

Caviar refers to the salted roe (eggs) of sturgeon fish. It has a rich history and has long been associated with gourmet cuisine. The allure of caviar lies not just in its unique flavour but also in its luxurious status. While true caviar comes from sturgeon, other fish also produce roe that is similarly enjoyed, albeit under different names.

Types of Caviar

Beluga

Beluga caviar is often regarded as the most luxurious of all and is known as the King of Caviar. Sourced from the Huso Huso sturgeon, these large, delicate eggs range from pale grey to silver. Beluga caviar is known for its rich, buttery flavour and smooth texture, making it a favourite among aficionados. It is a food that truly embodies the 5th taste of umami. Huso Huso sturgeon take over 20 years to reach maturity and are a rare breed to find on sturgeon farms, as a result this variety can be quite costly, though worth every penny. 

Oscietra

Oscietra caviar comes from the Acipenser Gueldenstaedtii sturgeon and is cherished for its distinct nutty flavour and firm, medium-sized eggs. The colour can vary from golden to dark brown, providing a visual delight along with its exquisite taste. Oscietra caviar is one of the original Caspian Sea varieties and offers a wonderful balance of richness and complexity. This is a caviar loved by everyone and a favourite with Michelin Star Chefs.

Baerii

Baerii caviar is sourced from the Acipenser Baerii or Siberian sturgeon and is known for its dark, glossy eggs. This variety offers a robust flavour profile, often described as earthy and slightly briny. We describe its taste as tasting like the harbour smells. Baerii caviar is a fantastic option for those seeking a more affordable yet high-quality caviar experience. Its versatility makes it a popular choice for both culinary creations and elegant appetisers and it is a caviar you can't go wrong with.

  

How to Choose Quality Caviar

When selecting caviar, quality and sustainability are paramount. Here are some tips to ensure you choose the best:

Appearance: Quality caviar should have a glossy sheen, and the eggs should be firm and intact. Avoid caviar with broken or dull-looking eggs.
Aroma: Fresh caviar should have a mild, clean smell of the sea. If it has a strong fishy odour, it may not be fresh.
Labelling: Look for terms like “Malossol,” which means “lightly salted,” indicating a purer taste. Avoid pasteurised caviar if you want the most authentic flavour experience.

Cites Approval: All caviar sold in the UK must be CITES-approved. Look for the green CITES sticker on the bottom of the tin. You can also use the CITES number to find out where your caviar was farmed and what species of Sturgeon has produced the caviar. Look at the CITES code on the example below - GUE shows this is an Oscietra caviar, C shows it is from farmed sturgeon, IT in Italy.

 

Serving Suggestions

Serving caviar is an art in itself. Here are some tips to enhance your caviar experience:

Temperature: Serve caviar chilled. Place the caviar tin in a bowl of crushed ice to keep it at the ideal temperature.
Utensils: Use non-metallic utensils, such as mother-of-pearl or plastic, to avoid altering the flavour of the caviar.
Pairings: Traditional accompaniments include blinis (small pancakes) with crème fraîche. Any mild, creamy food works well, you shouldn't overpower the flavour of the caviar. For drinks, consider champagne, vodka, or a crisp white wine to complement the caviar’s richness

Storing Caviar

To maintain the freshness of your caviar, proper storage is crucial:

Refrigeration: Store caviar in the coldest part of your refrigerator, ideally between -2°C and 0°C

Shelf Life: Unopened caviar can last several weeks, while opened caviar should be consumed within a few days for the best taste.

Delicious Recipes with Caviar

Although Caviar is commonly served on canapes and as an aperitif, it can be used as a main ingredient to elevate a variety of dishes. Here are a couple of simple ideas to get you started:

Caviar on Toast: Spread a thin layer of crème fraîche or butter on thick sliced toast, then top with a spoonful of caviar.
Caviar Pasta: Toss freshly cooked pasta with butter or a light cream sauce, then finish with a generous dollop of caviar for a luxurious touch.
Caviar Risotto: Make a creamy arborio rice risotto, stir in marscapone cheese and top with caviar.

    

Caviar Tips to Enhance your Enjoyment

Here are a few top tips to help you get the most from this delicious delicacy.

A little goes a long way: Typically 30g is enough for four people to share as an appetiser.
Enjoy the Experience: Take your time to savour the flavours and textures. The best way to taste caviar is to move it slowly round your mouth, letting the eggs melt onto your tongue. You should notice the taste changes from the first taste to when it reaches its finale. 
Pairing with the right accompaniments always helps, you want to select food and drinks to complement rather than overpower the delicate and nuanced flavours of the caviar
Caviar Bumps: For the purest, most authentic tasting experience, serve a small amount of caviar off the back of your hand

Conclusion

Exploring the world of caviar can be a delightful journey filled with flavours and experiences. Whether you’re hosting a dinner party, buying a luxury gift or simply treating yourself, we hope this guide has inspired you to dive into the luxurious realm of caviar. Don’t forget to share your caviar experiences with us on social media, and check out our selection of premium caviar products!

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