Here’s Everything You Need To Know About Caviar
You either love it or hate it. But almost all can appreciate that as one of the most expensive foods in the world, costing up to hundreds of pounds for a tiny bite this delicacy has a special place in peoples hearts. You may be reading this thinking that caviar is out of your price range but there is no actual best caviar. There is the most expensive because it’s the rarest, It can be the best to you. Or the best to you can be the cheapest. It’s all a matter of taste. And all tastes are different.
How exactly do you eat caviar?
Firstly, you need a spoon made out of a neutral material like wood or bone as silver reacts with the caviar. Put about a half teaspoon in your mouth and crush the little eggs with your tongue on your palate. Just mix the oil. To start with it’s best to eat caviar straight from the tin, you can add blinis and creme fraiche as your taste evolves. Your first bite of caviar should sparkle, burst in your mouth with a satisfyingly rich, salty flavour. To cleanse the palate, I recommend either traditional vodka or Champagne as the bubbles remove oils on the tongue.
How should I store it?
Once you buy caviar, there’s about a six-week window to savour it. Put it in the deepest and coldest part of your fridge, and open the tin at the last minute and then put it on crushed ice. I also suggest that you always examine the CITES (Convention on International Trade in Endangered Species) number that’s on pricier tins. To ensure that you have not been ripped off, as there are some dubious sellers who fraudulently label their products. Much like a synthetic leather bag can sometimes end up with a shady ‘Prado’ label on it!
Much like the journey of becoming a wine connoisseur, you should work your way up. Don’t buy too high a grade at first, because it’s not necessary. Start with a lower grade and work your way up to the top shelf stuff, which is usually lighter in colour. Cheaper caviar is easy to enjoy and after trying this you can proceed to the designer labels.