Caviar

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Published: August 18, 2006

Caviar is a slightly salty delicacy served in fine restaurant's. Typically served as a starter, caviar comes in several different types with distinct color and flavor depending on the type of fish and region it hails from. Traditionally, only sturgeon fish eggs, or roe, can be called caviar.

For instance, if the roe is harvested from trout it will then be called trout caviar.

Beluga, Ossetra and Sevruga are the most expensive forms of caviar money can buy. The roe of the Beluga sturgeon is expensive since the sturgeon is now considered an endangered species. Since the United States has banned the import of Beluga caviar many restaurant's are serving American caviar.

Caviar may be consumed either plain or accompanied by toast point, unsalted crackers, hard-boiled eggs and chopped onions. You should accept the caviar and the accompaniments in full before eating to prevent yourself from constantly reaching or interrupting other guests from having to pass items to you.

If you are dining with others and caviar is ordered, take into consideration the portion of the caviar you accept when it is passed to you. Since caviar is expensive and portions, as a whole, are small, proper etiquette is to place a small spoonful of caviar on your plate, no more than 2 ounces. Only accept another serving of caviar if your host has insisted. Caviar is also a very delicate matter. Use caution when spooning the caviar and never mash the roe with the backside of the spoon.

Never use your a spoon from your table setting to spoon the caviar onto the plate. Metal reacts with caviar and will produce a metallic taste to the roe which is unpleasant to the palate. The spoon served with the caviar should remain with the caviar and should never be used in the accompaniments.

Caviar is best when it is consumed with a very dry Champagne, sparkling wine or a dry white wine. Frozen vodka is traditionally served with caviar

Types of Caviar and Characteristics

Russian Caviar

Beluga	Largest of all caviar; most popular; pale silver to black; buttery and sweet in flavor.
Ossetra	Dark brown to golden yellow; nutty flavor; oily; expensive.
Sevruga	Greenish black; smallest of all caviar; quite inexpensive for authentic caviar.
Aestra	Comes from the albino sturgeon; nutty flavor; very sophisticated and complex.
Pike Caviar	Golden in color; considered rare

American Caviar

Hackleback	Most sophisticated for American caviar; jet black; strong nutty aftertaste.
White	Comes from the albino sturgeon farmed in California; comparable to Ossetra, but less expensive.
Paddlefish Caviar	Small and dark; salty; very similar to Sevruga.
Salmon Caviar	Alaska or Northwest Salmon; large and quite salty; used often as a garnish.
Bowfin Caviar	Also called choupique or Cajun Caviar ; jet black; firm and very flavorful.
Whitefish Caviar	Extremely firm and golden; often used as a garnish.
Lumpfish Caviar	Not best in quality; hard and crunchy roe; often dyed for garnish.
Trout Caviar	Very sticky in texture; yellow or orange; comes from Great Lakes; salty.
Flying Fish Caviar	Also known as Tobiko; used often for sushi.
Tarama/Carp Caviar	Orange roe; often sold smoked.

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