Watchonista’s Guide To Caviar

Just the word caviar instantly conjures up thoughts of decadent parties and extravagant dinners at Michelin-starred restaurants. But caviar doesn’t need to be reserved for special occasions. It’s the perfect treat for a midweek pick me up, and pairs with much more than vodka. Read on for the Watchonista guide to caviar.

Caviar is salt-cured eggs that are harvested from a sturgeon fish. There are many types of caviar, but they all come from the sturgeon family. These golden- to black-colored eggs have delicate flavors that can include creamy, buttery, nutty, and, of course, brine.

Some of the most popular kinds today are Ossetra, Siberian, and Kaluga or Beluga Hybrids (true Beluga caviar is illegal in the US due to overfishing). Everyone has their own favorite caviar, and the best way to find yours is to purchase a tasting kit, which includes small portions of several different types.
 

Technically, both roe and caviar are fish eggs, but only sturgeon eggs can be called caviar. That does not mean there isn’t plenty of delicious roe out there – there is. But the size, cost, and flavor profile are much different.

You’re probably familiar with bright orange roe from salmon or trout. These large eggs have a robust flavor and a satisfying pop but don’t have the same brine or delicacy as caviar. And I, for one, love to enjoy a generous serving of roe on latkes or potato chips topped with crème fraîche.
 

Another commonly known variety is tiny tobiko roe, which has very small, firm eggs and a mild flavor. It is most often seen in Japanese cuisine, topping sushi and sashimi. Inventive companies are even making seaweed caviar these days for all the vegetarians out there. Roe is much less expensive than caviar, so it’s great for parties or cooking.
 

If you have a proper caviar server, this is the time to break it out. If not, place your tin inside an ice-filled bowl to keep it cool. Caviar is best served with a mother-of-pearl spoon, as metal spoons can impart a metallic flavor into the caviar.
 

If you don’t have a mother-of-pearl spoon, you can use a wooden spoon or even chopsticks to scoop it out. A traditional caviar service includes blinis (petite Russian pancakes), crème fraîche, and sometimes assorted toppings, including chopped hard-boiled eggs, capers, and red onion. However, these toppings can sometimes overwhelm the delicate flavors of delicious caviar, so we recommend serving them with just blinis and crème fraîche or solo in a caviar bump.
 

Next, spoon a little caviar onto the back of your hand, wait a minute or two for your skin to slightly warm the caviar, then lick it off and gently press the eggs onto the roof of your mouth. Raising the temperature of the caviar lets you taste more of the nuances, and it’s very fun. You can also cook with caviar. It’s a fabulous topping for oysters, lemon pasta, baked potatoes, and scrambled eggs.