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Your complete guide: how to serve, eat and store your caviar

- What is caviar?
Caviar is a delicate product that is made from sturgeon eggs. It is usually eaten as a garnish for gourmet dishes or as a luxurious snack. It is often associated with Russian cuisine and is considered a symbol of wealth and luxury.

- What are the different types of caviar?

There are several types of caviar, each with its own flavor and texture characteristics. The most common types of caviar include:

    • Beluga Caviar: This caviar is considered the most prestigious and the most expensive. It is made from the eggs of the beluga sturgeon, which are the largest of all sturgeons. It has a soft, creamy texture and a delicate, refined flavor.

    • Ossetra Caviar: This caviar is made from the eggs of the Ossetra sturgeon, also known as the king sturgeon. It has a firm texture and a rich, full-bodied flavor.

    • Kaluga Caviar: Kaluga is a type of caviar that comes from the hybrid Kaluga sturgeon (Huso dauricus x Acipenser schrenckii). It is also known as "super beluga" because it has a similar texture and flavor to beluga caviar, but is often more affordable, and is considered one of the most prized caviar in the world, its texture is firmer. It has a sweet and delicate flavor, with hints of hazelnut and crème fraîche.

    • Siberian Caviar: It is made from other kinds of sturgeon that are not the three mentioned above, it is the most affordable of all caviar.

There are other kinds of caviar which are made from other types of fish such as salmon, trout, carp, etc. But these are not considered real caviar because they are not made from sturgeon eggs.

- How to serve the caviar?

There are many ways to serve caviar, but here are some general rules for serving it appropriately:

  • Use silver, mother-of-pearl or bone utensils when serving caviar, as metals such as steel or aluminum can alter the taste of caviar.

  • Keep the caviar chilled until ready to serve. It can be stored in the refrigerator for about 2-3 days after opening the box.

  • Serve the caviar in glass or silver cups, to serve it at room temperature.

  • Caviar is best served with blinis, crackers with cream to sweeten the taste.

  • Avoid serving caviar with ingredients that might mask its delicate flavor, such as onions, lemons or strong sauces.

  • Serving caviar with vodka or champagne to accompany the caviar is a Russian tradition.

- How to taste the caviar?

There are several ways to taste caviar, the best known are:

  • A la royale: directly on the skin on the back of the hand at the beginning of the thumb
  • Or serve it on blinis

- With which drink to taste the caviar?

Caviar is traditionally served with champagne or dry white wine, ice cold vodka or gin and tonic. Some also prefer to enjoy it with sparkling water or even with a glass of lemon juice for a more acidic taste experience.

- How to cook with caviar?

There are many ways to cook with caviar, here are some ideas:

  • In scrambled eggs: Add a tablespoon of caviar to scrambled eggs just before serving.

  • In an omelette: Stir a tablespoon of caviar into an omelet just before folding it.

  • In sauce: Add a tablespoon of caviar in a hollandaise sauce or a cream sauce to accompany fish or pasta.

  • As a garnish: Add a tablespoon of caviar to grilled toast or blinis for an elegant starter.

  • In sushi: Add a pearl of caviar on each sushi for a touch of luxury.

It is important to note that caviar is a delicate product, so it is best to use it sparingly so as not to waste and to fully appreciate its taste.

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