Darlings,
There is something fishy going on. The Dutchess is replacing her teacup with a fishing rod as she will guide you through the proper way to eat caviar.
For a primitive fish that does not have particularly sophisticated manners, and one that has not evolved much since the age of the dinosaurs, the sturgeon certainly is the king of fish. Sought after for its caviar, this ugly fish produces a delicacy associated with ultimate luxury and sophistication.
From Persia to the Russian courts, this smooth roe then found its way to Europe, where it became a culinary delight in the 19th century and is to date very sought after and one of the most coveted items in the world.
Caviar is very expensive, with the most expensive Beluga types costing up to $50,000 per kilogram. Compared to the much more handsome fish, the salmon, where the roe costs around $80 per kilogram, one wonders what the big fuss is, and it seems that the answer relates to supply and demand. The beluga is a fish facing major threat due to overfishing, and as the female beluga sturgeon does not produce eggs until its twenties, this makes it the most eligible of fish ladies.
The most traditional of condiments served with caviar are:
Crème Fraiche or sour cream
Dill
Capers
Chopped red onion
Chopped shallots
Chopped chives
Blinis
Crackers
Hard boiled chopped eggs with yellow and whites separated
Lemon wedges
The condiments should be placed in small bowls, with the caviar and your chosen condiments spread on a blini or a cracker.
Caviar should never be eaten with a metal spoon as it alters the taste of the caviar, so a pearl spoon is the correct spoon to use. Alternatively, a plastic spoon can be used, or a wooden one but never metal.
Should you prefer to consume your caviar plain, another completely appropriate way is to eat it out of your hand. Yes, you heard it right. Scoop a small click of caviar on to the top of your hand, between the thumb and index finger, and suck it up, but no slurping noises please! Caviar is best tasted by letting it melt on your tongue, not crushing the eggs.
Do not take more than a few small spoons, remember how expensive a delicacy this is. It is more about the experience than about filling your bellies. “Very demure, very mindful” is applicable to eating manners as well.
The best drink to pair with caviar is undoubtedly champagne. Preferably an acidic champagne as it will enhance the flavors. Champagne will always be the traditional drink to pair with champagne, unless you are in Russia, where ice cold vodka is a choice.
Alternatives to champagne are sparkling wine, white wine or rosé and even a gin martini.
While not everyone has the budget for caviar, there are some wonderful alternatives to the expensive varieties. Red or black lumpfish roe are fabulous with baked potato, sour cream and red onion or sprinkled over potato chips with crème fraiche and dill. Smoked salmon on toast with caviar on top and cut in to triangles make a wonderful appetizer.
Now, caviar could be an acquired taste and certainly not everyone’s cup of tea, particularly if you are not a friend of seafood, however it typically has a milder fishy taste than most seafood and can be described as buttery and smooth.
Have I managed to tickle your taste buds yet? For a caviar tasting experience, there are plenty of restaurants offering this, or just including caviar on their menus, so why not gather a group of friends and elevate your weekday a bit by swapping your high tea for a deep dive into the ocean?
Until next time.
Ta ta.
For more advice on etiquette, manners, interior design and how to live your life with grace, elegance and poise, read the book “Tea with the Dutchess: How to do anything with style” by Kate Gawi.
Comments