Some notices, interests and some guidance for tasting caviar a delicacy originating in Russia, but now imitated and produced virtually everywhere. There are many types of jars and cans of caviar, the most well known being Beluga, whose gray eggs are rated by clarity, the clearest being of greatest value.
Next is Osetra, the eggs can also be gray, but smaller compared to Beluga, with a nutty flavor. A tremendously refined form of Osetra can be known as Golden Royal and was valued by Russian czars. Karaburun eggs vary in color from amber yellow to greyish yellow. Lastly, the most typical and most affordable type, while tasty nonetheless when fresh and genuine, is Sevruga.
It’s always preferable to choose your confections behind glass, in order to be capable to verify its quality, and also the expiration date. The flavor of caviar is fine, delicate, wealthy of tonality, with an exact odor, and perhaps among the best of gourmet food. Because of this, the best way to flavor caviar is to eat it alone, perhaps after being cooled in ice in its container, opened right before eating. For the best taste, utilize a non metallic teaspoon made from something like bone or nacre.
Above all else it has to be tasted without lemon, which changes its real flavor. A refined coupling with the four caviar types may be made with whipped butter with vodka, minced scallion, minced hard boiled egg. Carefully spread caviar on thin slices of gently toasted and buttered bread. Warm blinis, spread with whipped cream, will also be especially good complement.