What is caviar?
Caviar is the unfertilized roe of the female sturgeon which is processed by lightly salting. Caviar is a delicacy which can be eaten straight or used as a garnish.
How is caviar processed?
The roe are harvested and then passed through a sieve, the liquid is pressed off and the eggs are lightly salted (“malossol”) before being packed in tins or jars.
How to eat caviar?
Keep caviar well refrigerated between -4°C to -2°C (but do not freeze) until it is ready to be served. For serving, ideally nestle the entire open tin in a bed of crushed ice with the lid displayed alongside or in a Glass Server. Serve the caviar using Mother of Pearl spoons. Accompany caviar with fresh toast points, with or without butter, blinis (with or without crème fraiche) or on boiled and halved small new potatoes.
What is served with caviar?
The traditional condiments and accompaniments for caviar are blinis, crème fraiche, hard boiled egg yolks and egg whites, capers, and red onions. Connoisseurs insist that any ingredients that alter the taste of the pure caviar should not be used and these condiments should be used only with the less expensive grades of caviar.
What should I pair caviar with?
Accompany caviar with toast, blini, or potatoes. Add a touch of crème fraiche, chopped hard boiled egg, and a snip of chive to garnish but nothing more to mask the flavour of caviar. Caviar’s traditional beverage partners are iced vodka or chilled brut champagne.
How should I store caviar?
To maintain the quality of your caviar, refrigerate it between -4° to -2°C. An unopened tin may be kept in this manner for up to 60-90 days. An opened tin or jar of caviar can be stored in the refrigerator, covered, for no longer than two or three days. Most varieties of caviar should be kept refrigerated in the coldest part of the refrigerator but never frozen.
How much caviar should I buy?
When purchasing caviar, buy only as much as you plan to serve. 25 grams of caviar per person is ideal.
Why are Mother of Pearl spoons used with caviar?
Any spoon made from a natural resource (i.e. horn, wood, bone, Mother of Pearl) can be used to serve caviar. Because Sterling silver oxidizes when it comes into contact with caviar it will impart a metallic taste as well as discolour the silver.
What are the health benefits of caviar?
Caviar is considered an appetizer that is to be enjoyed in small amounts. It is tasty and healthy. Made only of fish roe and a little salt, it is a good source of calcium and phosphorus, as well as protein, selenium, iron, magnesium, and Vitamins B12, B6, B2, B4, C, A, and D. It also contains the amino acids arginine and histidine, as well as the essential amino acids lysine, isoleucine, and methionine.
Nutritional information of sturgeon caviar (per 100g)
Protein: 25.3 g
Fat: 17 g
Cholesterol: 440 mg (75% of the cholesterol in Sturgeon caviar is HDL, known as the good cholesterol. High levels of HDL have been shown to protect against heart attacks.)
Sodium: 1,700 mg
Phosphorus: 330 mg
Potassium: 164 mg
Calcium: 51 mg
Sugar: 4 g