Caviar has a long history. Of course it is associated with Russian aristocracy who made it popular in the royal court, but it also dates back to Roman and Greek times too. Although it is expensive because of labor intense production, it has always enjoyed a prestigious reputation and an association with opulence. Here are a few simple rules for storing and eating caviar.
- DO serve caviar chilled. Remove caviar about 10 minutes before serving to allow it to open up. It does not have to be served upon ice, but it is the traditional way to present it and serve it.
- DO use it as a topping. Consider lower grade caviar or roe for toppings on scramble eggs, omelets, pizza, deviled eggs, and baked potatoes. Be creative.
- DO enjoy caviar plain. You can always taste it better without all of the traditional accompaniments. Taste it first, then add the cream, eggs, and onions.
- DON’T freeze it. Never freeze caviar. Keep it chilled between 35-38º F. Unopened caviar tins will remain fresh for about 4 weeks. If opened, caviar needs to be eaten immediately.
- DON’T use your teeth. Caviar should be tasted with your tongue and not chewed. All of our taste receptors are on our tongue. It should never taste harsh or overly fishy.
- DON’T use metal. Always use a pearlized, plastic, or wooden spoon when tasting caviar. Metal will react with the caviar and absorbs the metallic taste.