No other name in food fires the imagination with such regal
images of celebrity and excitement than that of fine Caviar.
Most people have heard of this mythical James Bond favoured
luxury and are intrigued each time they hear about it. Caviar
may be simply defined to many as being "fish eggs". A true
definition can be derived from any dictionary which will explain
it as being the processed salted roe of large fish prepared as
an appetizer.

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    Fine caviar is never salty, extremely bitter or fishy in
flavour. It should have 5% or less salt added per weight. Good
Caviar should smell like fresh salt water. Caviar should have
an unbroken glistening thin outer membrane with distinct
individual roe. The inner yolk or oil should have a viscosity like
honey and the eggs should rotate slowly in a container at room
temperature. Taste should be an enjoyable mild cure with no
excessive lingering aftertastes.

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    Good Caviar is always expensive. Many people are curious
as to the reason for this and the answer is that world demand
is greater than the supply.  Consumers should be wary of
excellent deals in Caviar or low prices. Many times consumers
have tried poor Caviar and have left the experience thinking
that they do not enjoy it. A reputable supplier specializes in
distinguishing top products and conducts business within and
above government standards and guidelines. Do not be afraid
to ask questions. An excellent distributor prices according to
quality.

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STORING CAVIAR
    Caviar is packaged in many forms. The two most common retail
packages are vacuum-packed glass jars or tins. Generally the ideal
storage temperature is -2 to +2 degrees (added salt lowers the
freezing point and so the colder, the better). For short term storage,
an ordinary refrigerator temperature is sufficient. Store in the back of
a refrigerator and not on the front door. There is much inquiry as to
how long Caviar can be stored. There is no safe generalization
which may be made as there are innumerable factors (salt levels,
time of processing, pasteurization, preserving methods, etc.) to take
into account. It is most important to look for a Best Before or serve
by instructions on the package. All Caviar should be consumed
within 3 or 4 days once opened.

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SERVING CAVIAR
    Serving is largely a matter of personal taste. Experts tend to keep
it simple by enjoying it au naturel and follow a few basic principles.
Etiquette dictates that Caviar of the highest grades, should not be
garnished at all and enjoyed solely on its own special and unique
flavour(s).

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    The consensus concerning the best accompanying drinks tend to
be mineral water, non-flavoured vodka, semi-dry and dry
champagnes and sparkling wines. These drinks allow the full flavour
and taste of Caviar to be experienced and enjoyed. In a romantic
setting, serve with chilled sparkling wine of comparable quality to the
Caviar. For a party atmosphere, serve with ice cold shots of Vodka.

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    The idea of being able to enjoy the natural flavour of Caviar has
led to traditional serving with neutral tasting bases (with no added
salt) such as: plain white or toasted bread, buckwheat or regular
blinis, hard boiled eggs, potato pancakes, rice, and crackers.
Accompaniments which do not detract from the unique tastes of
Caviar are crème fraiche, avocado, sour cream and
unsalted butter. For all thicker shelled Caviar eggs (Arctic Caviar or
Caviar Direct’s Standard Black Caviar), it is best to serve on toast
so that the roe breaks easier and the flavour is released without
excess chewing.

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    Caviar is undoubtedly one of the easiest but most exciting foods
to serve. This makes it ideal for caterers and food service
professionals. Simply lay out neutral bases (crackers, French
bread, blinis), dishes of light tasting accompaniments (shallots,
onions, sour cream, unsalted butter, etc.) and  the Caviar. If the
Caviar is expensive then have the beverage server prepare the
amounts. Caviar is perfect for those under money, time and food
preparation constraints.

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    Serving utensils and implements, designed to reduce damage to
the roe have traditionally been made of: mother-of-pearl, wood,
porcelain, glass, ivory, horn and gold. Inquire about our complete
line of Caviar serving products. Metals which oxidize easily (i.e.;
silver) have been known to impart a metallic taste and thus they
are not preferred by very serious aficionados. There are many who
prefer to add Caviar to recipes. As a rule it is essential not to
overcook for it will toughen and lose flavour. Caviar is best added
ala minute to impart its flavour to soups and sauces or after
cooking is complete.

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    As a final note on serving and hopefully without sounding
pretentious, be sure to provide the proper ambiance. Caviar is
meant to be enjoyed as one of those wonderful and simple
pleasures in life like great art or serious music. Enjoyed with a little
ceremony or attention to detail, it can truly make one feel like they
are "living" rather than just "existing". There are many types of
Caviar at many different price levels so feel free to experiment. One
is only limited by their imagination!

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When in Canada feel free to visit Caviar Direct located

downtown Toronto in the lower level of the St. Lawrence Market.

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For further information on Caviar check out CAVIAR App now available

on the Apple Store and Android Market.

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