Smear it on a blini, bump it a party, or even dollop it on a crisp – caviar ranks among champagne and truffle as a key indicator of a gourmand palette. But, how do you buy the good stuff? And even more important, how do you serve it properly? For those in doubt, we tapped into our little black book of caviar experts to share their top tips.
Related article: How to Serve Caviar at Home, According to Chefs
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Luxury caviar gift sets to buy
Serving caviar is not straightforward and doing it wrong can result in spoiled goods. Crucially, your caviar should always be served ice-cold. “Put the tin over ice if you can, then help yourself with crisps,” says James Stevenson, co-founder of Brutes of Mayfair, one of London’s newest cocktail bars. Your serving dish material is crucial too. Crystal bowls are preferable to ensure no taste transfer, but coated metal is suitable, too. You’ll often see Mother-of-Pearl used for caviar utensils, and far from just being pretty to look at, the material has long been selected for both its lack of oxidisation when in contact with salt, but also for being gentle enough to not risk popping the fragile eggs.
The Best Caviar to Buy For Home
True caviar is the roe (eggs) of a sturgeon fish, with three main varieties: Beluga (the rarest; large eggs; delicate, creamy flavor), Osietra (medium-sized eggs; rich and briny taste), and Sevruga (smaller eggs; bold flavor; cheaper option). Roe from other fish, primarily salmon or trout, often subs in as a cheaper alternative. “[It’s] a common misconception that all caviar is created equal,” says Reid Lauber, senior food and beverage manager at Lotte New York Palace. “Many are under the impression that more expensive always means better. In reality, there are many excellent varieties at different price points, and the best choice ultimately comes down to quality, freshness, and individual taste.” Provenance is a common debate with China, Russia, and Italy historically being the biggest players, but other nations are vying for attention (Exmoor Caviar, for example, is the only UK producer and supplies Michelin-starred restaurants across the country). Similarly, farmed caviar was once frowned upon, but now is standard practice due to over fishing of sturgeon in the wild varieties. Other big names for luxury caviar include Petrossian, a Paris-based supplier that has been in operation since 1920; Umai, which offers its own caviar concierge service; Fortnum and Mason’s caviar tasting set; and N25. “Ultimately, it comes down to personal preference,” adds Lauber, “but high-quality caviar should always feel refined and fresh on the palate.”
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What to pair with caviar
Many experts argue the simpler the better. “[Get] good bread, some nice salted butter, and lots of caviar. Rip a bite-sized piece of the bread and spread a good amount of butter on it. Add a generous amount of caviar and enjoy,” suggests Johnny Lake, chef and co-founder of Trivet and Labombe by Trivet. For a more unusual pairing, he also suggests a “good yoghurt gelato,” which is on the menu at Trivet. Others suggest countering caviar’s luxe status by serving it with decidedly more low-brow ingredients. At Coqodaq, you can have a golden chicken nugget piled high with caviar, while some bars serve it on a potato chip (“One of my favourite ways to serve it at home is on a sour cream Pringle with a little crème fraîche and fresh chives. It’s basically the perfect canapé,” says Stevenson.) While food is the most expected caviar pairing, it can also be matched to drinks: Brutes of Mayfair offers a bump as a side to its signature martini. “The martini and caviar are almost perfect opposites,” Stevenson says. “Caviar is rich, saline and full of texture. The martini cuts through that richness and resets your palate, then you want to go straight back for another bite. There’s something about that combination of salt, fat and a really cold martini that just works.”
