Caviar adds elegance and style to any food or is delicous on its own.

Decadent and elegant are just a few of the words that are used to describe the different types of caviar. Delicious on its own or paired with other foods, succulent, flavorful caviar brings an element of class to any meal or gathering. 

Simplicity is key when it comes to caviar. Caviar has such a distinct taste that many who eat it prefer to eat it on its own without any other foods or flavors to compromise it. In fact, many caviar purists will tell you to simply open the container and place it on a bed of crushed ice, with the jar lid facing upwards next to it, so that guests know which types of caviar are being served. Sit a mother of pearl spoon next to it, and you’re good to go.

Other caviar enthusiasts enjoy the flavor of the delicacy paired with other gourmet foods. For instance, one classic caviar preparation is to place the shiny sea gems atop a warm blini that is draped in creme fraiche. Caviar is also a treat gracing the peaks of deviled eggs or potatoes. Lightly toasted bread makes a suitable bed for the decadent delight. Furthermore, caviar makes a delicious addition to sushi and most Asian fare.

If you choose not to serve the caviar in its tin, place it in a glass or porcelain container. Caviar should not come in contact with metal, as metal can alter the taste of the caviar.

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Before you eat or serve your guests caviar, it may be helpful to know about the different types of caviar, one of the most popular gourmet foods. Caviar, also called roe, is the eggs of fish. True caviar only comes from the sturgeon, typically of the Osetra, Beluga and Sevruga varieties. If the roe is obtained from other types of fish, then it must be clearly stated, such as “salmon caviar” or “paddlefish caviar.” If the container simply says “caviar,” it comes from sturgeon.

There are four types of caviar.

The first and typically, most preferred, type is Malossal caviar, which means the eggs contain less than five percent of salt.

The second type is called salted caviar, which contains up to eight percent salt.

Pressed caviar is made from broken, damaged or too-soft eggs and is pressed into a jelly-like consistency.

The last type of caviar is pasteurized caviar, in which fresh caviar is heated and vacuum-packed into jars.  

Caviar pairs well with a variety of beverages. Caviar connoisseurs typically like to pair the elegance of caviar by eating it will champagne. Other options include dry white wine, such as Bordeaux or Cotes de Blayes, or vodka.

Caviar has a taste and texture that is unlike anything else. Most people who try caviar for the first time are pleasantly surprised with the flavor they discover. Caviar envelops your mouth and provides fun pops and bursts when eaten. Those interested in trying caviar shouldn’t be intimidated by the natural elegance caviar possesses. Instead, they should be drawn in by the fact that you are what you eat and in this case, if you eat caviar, you are fabulous.

References:
Great Party Recipes: Caviar Types and Varieties
Great Party Recipes: Caviar Recipes and Serving Suggestions
The Worldwide Gourmet: How to Serve Caviar