Once processed fish eggs are ready for eating, they can be consumed in endless ways. There is no exact way to eat caviar correctly but there are ways you can prepare for the best overall experience. When considering how you should eat caviar, here are some items you want to note:
- What to eat with caviar
- How to serve caviar
- Caviar serving sets
Let’s dive in and learn how you can serve and eat caviar like a pro!
The "Right Way” To Eat Caviar
Many purists believe the only way to eat caviar is by itself, but the fact is, caviar can be eaten in endless ways and is a common ingredient in many recipes today.
Traditionally, caviar is eaten in small portions, often smaller than a tablespoon. It is recommended to take small bites and savor the subtle flavors and texture. Tradition also considers it inelegant to eat large portions of this delicacy but, since the industry has changed so dramatically in the past decade, caviar is now enjoyed more often and in larger quantities per sitting. Being a valuable product with rich flavor, you should treat it as such and start out with smaller amounts to savor the experience.
When somebody is eating caviar for the first time, they may ask “are you supposed to chew caviar?” One would assume yes because that is how we eat just about everything, but when eating caviar, you want to resist the urge to chew. Instead, you should treat caviar like a fine wine and roll the eggs around your mouth to savor the rich flavor and unique texture. Chewing caviar might result in loss of flavor. Before eating, bring the caviar to your nose and smell the aroma, then place a small amount in your mouth. Between tastings, it is recommended you cleanse your palate, which is why champagne and vodka pair so well with caviar.
What To Eat With Caviar
There are many different caviar accompaniments you could enjoy with your caviar. One of the most well-known pairings is caviar and blini. Blinis are basically a small pancake or crépe made with leavened batter. They pair beautifully with caviar and subtly complement its flavor. Often, they will be topped with crème fraîche and then caviar to create a simple, delicious appetizer.
Crackers are also a very common pairing for caviar. A plain cracker is often used so it doesn’t overpower the flavor of the caviar. Really, any low-salt, carb will go well with fine caviar. A warm, fresh piece of bread, baguette toast-point, or even unsalted potato or pita chips can serve as your caviar carb-base. Next, you might want to add a dairy product: crème fraîche, sour cream, whipped cream cheese, or unsalted butter. Top it off with a serving of your favorite caviar and garnish with crumbled hard-boiled chicken eggs and or diced mild onions. We love to eat our naturally smoked Trout roe on a bagel with cream cheese, just like your classic bagel and lox (cold smoked salmon). Sturgeon caviar to top off the classic bagel and lox is also incredibly delicious. The possibilities are endless--it just depends on your personal taste!
When it comes to drinks, caviar is served with champagne and vodka most often because they cleanse the palate and allow you to taste the full flavor of the caviar. Mild lager or blonde beer pairs nicely with most red caviar (roe), like our cold-smoked Rainbow Trout Roe.
These items are some of the most common caviar accompaniments, but caviar has been used in different recipes that go well beyond just crackers and toast. Check out some of the unique ways you could eat caviar with our caviar recipes.
How To Serve Caviar
Despite the expanding usage of caviar and fish roe in the culinary world, the same handling and serving methods must be followed when the time comes to eat the product. No matter if it is at a restaurant, corporate event, or cocktail party, serving caviar properly requires the right conditions and tools when being served so that the product can be enjoyed at its full potential.
We have comprised the following do's and don'ts of serving caviar for anyone looking to enhance their caviar serving experience. Follow these guidelines below to help maximize the flavor and texture your fish roe has to offer, making it perfect for a fresh caviar tasting.
Caviar Serving Temperature
Caviar should be kept between 26 – 34℉. Air and heat are the greatest threat to your caviar's quality. This is especially true for fresh malossol caviar. Keep the container airtight and in the coldest part of the refrigerator until it is ready to serve, or else the flavor and texture can suffer.
Caviar is best served chilled, which is usually why certain caviar servers have built-in ice trays. Keeping the container over ice will help the product stay fresh. If it starts to warm up too much, then it can become soft and more pungent. Some people like to let their caviar warm up to room temperature to experience a stronger flavor and softer texture but we recommend keeping it chilled while serving to preserve the freshness. If the ice has melted and you still have leftover caviar, use some plastic wrap to cover the product, put on the original lid and return the product to the coldest part of your refrigerator for later use. Opened/unsealed caviar should ideally be consumed within 3 days.
How Much Caviar To Serve
This is a very difficult question to answer because it all depends on how you are serving the caviar (in a recipe or alone) and how much your guests love caviar. Without knowing these factors, it is impossible to give an accurate number. At least with your recipe, you can follow their instructions for how much you plan to make, but when it comes to eating alone or on crackers, we recommend 1 ounce per guest as an estimate.
Caviar Serving Ideas
When the caviar is the main focus of the dish being served, you will want it to stand out. Some types of caviar are best used as ingredients in recipes or eaten only when accompanied by boiled eggs, red onion, chives, lemon, and other strong-flavored foods. However, fine sturgeon roe when fresh (not previously pasteurized or frozen) and malossol cured should not be consumed with anything that could hinder the subtle nuances of the caviar. Preparing the roe with a little crème fraîche (or butter) on top of a blini (or toast point) is a great way to serve the roe without masking the product's flavor. On the other hand, many connoisseurs eat caviar straight, requiring only a spoon to enjoy it.
It is always a good idea to self-inspect your caviar before serving it. Make sure it was air-tight and kept at optimum temperatures (27-34 °F, c)heck for any musty, or off-putting smells. Sample a taste of the product before removing too much from the container and feeding it to others. Anytime you are eating directly from the caviar's original container, it is polite to avoid putting the serving spoons directly in your mouth and returning them to the product. Instead, use an old Russian technique--the caviar “bump”. Scoop the caviar from the container and spread it on the back of your hand, near the thumb joint where we have a tiny natural bowl. Bon appetit!
Caviar Serving Sets
We always recommend having your own caviar dish or caviar plate to serve on. The spoon used to serve the caviar shouldn’t be just any old spoon. You might want to use a special caviar spoon made from porcelain, glass, plastic, bone, mother of pearl, or shell to scoop and spread your caviar. The material of the spoon adversely affects the initial taste as it hits your tongue and the eggs can actually absorb the flavors of the material through their membrane. For example, using metal and wooden spoons will contaminate the eggs and cause them to taste metallic or woody. Thus, any surface that comes into contact with the caviar, including all dishes and serving-ware, must be made out of materials that will not adversely affect the taste of the roe. Don’t ruin the taste of your precious caviar, use specialized caviar server and utensils!
With these caviar serving tips above, you will be able to ensure your dinner party will go off without a hitch!