Caviar: a wondrous delicacy renowned for its rich flavour and unique texture, with different types offering distinct characteristics. Be sure to store and serve it correctly with some essential tips from Chris Mehmet, Managing Director of Caviar House. www.caviarhouse-prunier.co.uk
What’s the best way to store caviar?
“Store unopened caviar in the coldest part of your fridge at minus two to two degrees Celsius – but without actually freezing it, as this destroys the delicate texture and structure of the eggs. Once opened, consume within two days for optimal flavour. Close the tin tightly: the eggs deteriorate quickly once exposed to air, losing their firmness as the flavour wanes.”
How much should you buy at once?
“Buy smaller quantities more frequently rather than a large tin. This ensures you’re eating caviar at its absolute best. Fresh caviar is an entirely different experience from caviar that’s been languishing in your fridge for a fortnight. Purchase it as close to when you want to eat it as possible – most reputable suppliers deliver within 24 hours.”
What’s the best way to serve caviar?
“Traditional service uses mother-of-pearl or horn, to avoid metallic interference. Metal spoons can impart an unpleasant taste, so it’s one of the few rules worth following religiously. Open the tin 30 minutes before eating to let it breathe, then serve chilled in its tin, nestled in ice, alongside blinis, crème fraîche, or lightly buttered toast points.”
Are there any no-nos for serving?
“Never buy caviar without CITES certification, regardless of how good the price. You’re either supporting illegal fishing or purchasing a substandard product. If the deal looks too good to be true, it definitely is. And don’t save caviar for some mythical perfect occasion. Life is uncertain. Eat the good caviar now, while you can enjoy it!”
Is it ever a good idea to cook with caviar?
“It’s considered a crime against luxury, as heat destroys the delicate texture and subtle flavours you’ve paid for. They turn into rubbery disappointments, losing everything that makes them special. However, there are exceptions where gentle heat works. A tiny spoon on warm scrambled eggs or a baked potato allows the residual heat to soften the pearls without cooking them.”
Is there a better type to warm up?
“If you’re going to cook with fish roe, use less expensive varieties like salmon or trout. Save the proper sturgeon caviar for eating as nature intended: cold, fresh, and utterly glorious in its simplicity.”
Finally, what is the best drink to accompany caviar?
“Champagne or vodka. Champagne’s acidity complements the richness of caviar and cleanses your palate, while vodka’s clean and neutral flavour allows the caviar to shine. Temperature matters enormously. Everything should be chilled: keep it all beautifully cold, sip slowly, and savour the interplay between drink and caviar. This is a luxury that rewards patience and attention.”
