Tami's Blog
<< Caviar: Meet the black gold of the culinary world >>

Learn the proper manners for a “wine and dine" experience with caviar!

Tami Lancut Leibovitz

When asked to name a gourmet food item, more than half of the people said Caviar, a second name to luxurious eats. This week, on July 18^th, the world celebrated national Caviar day. Let’s celebrate this delicatessen, known as one of the most expansive foods in the world and learn more about its origin and legacy. We might encounter a plate of caviar in a business setting or an official event – learn how to deal with it!

The name Caviar is originated from the Persian and Turkish words Khagiar and Khavyar, both means “Fish eggs”. Historians claim that caviar was popular years and years ago, as back as the days of ancient Greece. The British royal family was recorded eating fancy caviar meals as early as in 1324, but the first caviar recipe by the Venice-born chef Cristoforo Di Messisbugo, is dated on 1564, detailing the caviar making process, same preparation we know until nowadays. The 16^th century is when the Caviar established itself as a gourmet delight and became a star of Mediterranean kitchens.

Believe or not, the luxury item started its way in more humble paths. In Russia, back in the Middle Ages, farmers and fishermen used to eat Caviar as a common food product. The caviar gained such a reputation, one that made it into the king court. Soon after the farmer understood the potential of the product to be a luxury product, its price skyrocketed and it soon became a food served to the rich and famous and out of reach of the common man.

Surprising facts about Caviar

Before we get to the proper ways of serving and enjoying caviar, let’s find out some exciting facts about it!

Did you know?

• The most expensive Caviar known to date was sold for a price tag of $18,000/lb.! The origin of this caviar was a 100-year-old fish.
• Caviar is audible! Specialty caviar experts examine the sounds of the eggs in order to determine its freshness and quality levels.
• Caviar is known as a natural anti-depressant and used to be prescribed as one. I think when you have money for caviar every day, you automatically become less depressed (:

There’s plenty of fish in the sea but the only fish eggs that are considered caviar come from the sturgeon fish, which has 26 different varieties. As old as the caviar is (The age of the fish) the price is higher, the flavors are richer and the color is brighter.  Cheaper caviar will have darker colors, smaller shape of eggs and mild aromas.

Keep your caviar etiquette intact:

How to serve Caviar correctly? First of all - very carefully! The eggs can get damaged easily with a bit of pressure. The second rule that is critical is to never use metal utensils when dealing with caviar, choose glass, crystal, gold, pearl or anything else, but avoid metal dishes that will oxygenize the caviar and ruin it.

What’s on the menu?

Those are the leading caviar kinds, organized by order of value and prestige:

• Almas: This unique kind of caviar is priced as high as $12,000/lb. and is considered the jewel of the crown in the caviar world. Its stunning white color is its most famous attribute, making the dish look like fancy, beautiful gems. This extremely rare caviar is originated from 75-100 year old fish that is found only in limited areas of the Caspian Sea.
• Beluga: Second to the Almas in terms of price and rarity is the luxurious Beluga caviar that was found illegal in the Unites States of America, due to the status of the Beluga Sturgeon fish that is considered a protected animal. Those delicate fish eggs are defined by its black-grey colors and the buttery, rich flavor.
• Osstera: In third place we meet the golden colored fish eggs, the Osstera caviar. This prestigious variety is known for its dominant flavor and the size of the fish it belong to – The Osstera Sturgeon fish can get as big as 400 Lbs. each!
• Sevruga: Last but not least in the most luxurious list is the Sevruga Caviar, recognized by its distinct salty flavor and its tiny shape, those small fish eggs carry a great flavor profile.

Learn the proper manners for a “wine and dine" experience with caviar!

Let’s get to the best part – how do we taste and eat this delicatessen?

Caviar will often be served with a buttery toast, rich cracker or the known pairing – Bellini crepes that looks and taste similar to delicate small pancakes, a known dish originating in Russian cuisine. Crème Fraiche will often serve on or next to the caviar, so feel free to hold the Bellini or toast in your hands and top it with caviar and a crème. If you order caviar in a restaurant in East-Europe, expect to get a plate of caviar over steamed potatoes. In Russia, some places will serve caviar rolled inside Bellini crepes.

What drink to pair Caviar with? You can’t go wrong with the classic combination of Champagne and caviar, but if you’re not a fan of the bubbly, you can always substitute it with a good bottle of chardonnay.

Enjoy Caviar to celebrate Global Caviar Day and remember, Caviar is just like wine and just like us – it gets better with the years!

If you have any gourmet or dinner protocol question, or any other etiquette and image question, please feel free to visit the question section on my site and leave me one - http://bit.ly/AskTami or write me at tami@tll.co.il, I will be happy to help!

For more about the finer things in life, please visit my website!