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Caviar tasting is no longer just for the ultra rich or royalty. For anyone that has yet to venture into this realm of this gourmet food, there are a few things you should be aware of. The first thing you should be conscious of is not all fish eggs are considered caviar.

The cousin of the sturgeon, the American paddlefish has eggs that are similar. But legally these are not considered or categorized as caviar. There is also salmon roe that is enjoyed at many tasting parties. Again this must be labeled salmon caviar and not real caviar. In time you can distinguish the difference by its shape and taste and not have to rely on the can for identification.

The serving of all caviar should be straight from the container it was packaged in from the supplier. This is done to minimize the number of eggs that are damaged before they can be consumed. Unlike the chicken egg that has a hard exterior to protect it, caviar has a soft gel as its outer layer. This is why it is extremely easy to break the roe.

The caviar is served with the tin on ice to help keep this very perishable item from spoiling before it can be consumed. In many instances there is a non-metallic spoon that is used to take a serving with. Small triangular pieces of toast and plain crackers have also been known to be used. The true connoisseur of caviar might take a sample with the toast, but only place it in their mouth plain with no other food items.

There are only three distinct type of caviar that is consumed today. There is the Beluga, Osetra and Sevuga. All of which must be taken from wild sturgeons caught in the Caspian Sea. Because of overharvesting, there are many fish farms that are now raising sturgeons. These farms are helping to meet the demand of the pubic for this delicacy, but true connoisseurs do not consider it real caviar.

The complimentary drink that will accompany any caviar tasting party is Champagne. This is used along with vodka because it is said they do not to have an aftertaste that could interrupt your enjoyment of the caviar. For those that live in America it is recommended that you have a designated driver since the consumption of the alcohol is induced by the salty taste of the caviar and no one wishes to spend the night in jail after a caviar party.

With damaged roe or those of not of the highest quality, there are still served inside a blinis with butter or whipped cream. The blinis is the Russian form of crepes that has been enjoyed for centuries. Because of the price and rarity of real caviar, mixing it or preparing it with other foods is only done with lower quality roe. Most connoisseurs consider it a sin to serve high quality caviar any way but plain.

Going to or holding a caviar tasting event is no longer just for the ultra rich. Anyone can enjoy this unique taste just as long as it is not in large qualities.

Watch the Caviar Tasting video below:

Related articles

• The Gourmet Food Blog (gourmetfoodblog.org)
• On Choosing Caviar (gourmetfoodblog.org)

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