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Table of Contents:
- What exactly is caviar?
- Is caviar really fish eggs?
- How is caviar eaten?
- How long is caviar good for?
- What do you drink with caviar?
- Can you eat caviar with a plastic spoon?
- Can you eat caviar when pregnant?
- How do I buy good caviar?
What exactly is caviar?
Caviar is unfertilized eggs—also known as roe—that are harvested exclusively from the sturgeon family of fish and then salt-cured. There are other popular types of fish roe—like the bright orange salmon roe (ikura) which sits atop sushi—but only sturgeon roe is considered caviar.
Is caviar really fish eggs?
Caviar is unfertilized fish eggs, also known as fish roe. It is a salty delicacy, served cold.
How is caviar eaten?
Caviar is often presented on lightly buttered or dry toasts, and unsalted crackers or bread. You can also use the traditional Russian way and eat it with Russian pancakes called blini. There are some traditional garnishes for caviar: sour cream, fresh herbs, chopped onions and crumbled, hard-boiled eggs.
How long is caviar good for?
What do you drink with caviar?
Champagne and vodka are classic pairings for caviar. The former matches luxury with luxury, while the latter speaks to the common homelands for both products. Champagne's acidity and bubbles and vodka's crisp booziness are perfect foils for the richness and saltiness of cured roe.
Can you eat caviar with a plastic spoon?
It's gold plated and like many of us, caviar has no problem with touching gold. Ignore the silver spoon to your right, pick up the trusty little plastic spoon and scoop out your money's worth. No metallic taste for you today – just the superior taste of this fine caviar.
Can you eat caviar when pregnant?
Another seafood product that's a pregnancy concern is caviar. The risk here is listeria, unless the caviar is pasteurized.
How do I buy good caviar?
"Good caviar should have distinct eggs that separate when you roll them on the roof of your mouth," says Alexandre. "They need to pop," rather than taste mushy. When you open a tin, the caviar should be shiny, each egg glistening, not oily or murky. "Good caviar sparkles like diamonds," says Alexandre.
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