Types of Caviar

Consume or serve the entire container. Caviar is sold in small containers and meant to be consumed in one serving. Eat or serve a container of caviar and don't save any that is left over.

How to Eat Caviar Caviar was once a specialty food enjoyed only by royalty and the wealthy elite, but today, caviar has become readily available to the public. In spite of it's availability, its unique flavor can make eating caviar for the first time a challenge.

Place the caviar in a serving dish with crushed ice in the center of a platter. Arrange the garnishes around the platter in separate piles. On a platter, place the rosettes, new potatoes, and purses and garnish with the remaining garnishes.

Serve caviar on a bed of shaved ice either in its own tin or in a glass or Mother of Pearl server. Never use metal when serving caviar, as it has adverse affects on the flavor. Traditionally caviar is served with Mother of Pearl but glass, wood, bone, shell and even gold utensils and servers work just as nicely.

Know what you're eating. Learn what caviar is so that eating caviar will be less daunting. Caviar is the eggs of a female fish, traditionally coming from sturgeon. Today, more affordable caviar is made from salmon and the American paddlefish.

Take small bites. Traditionally, caviar has been consumed in amounts smaller than a tablespoon. Small bites help the consumer experience its distinct flavor without becoming overwhelmed by its texture.

There are several caviar types and many varieties of fish that contribute to this ancient gourmet treat. True caviar, gourmet caviar, however, comes from sturgeon only, primarily Beluga, Osetra, and Sevruga sturgeons. Every species of sturgeon, however, is on the endangered species list.

Silver and metal bowls and utensils should be avoided due to oxidation, which may impart a metallic taste to the caviar. Choose servers and utensils made of glass, bone, tortoise shell, wood, plastic, or to be truly traditional, mother-of-pearl or gold.