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Managed By: kalane
Managed Since: 07/21/2009
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Managed Since: 07/21/2009
Views: 118
Money Earned: M$0.60
Page revenue is subject to change as we obtain data from our partners
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Introduction
- Although caviar is often served as a garnish on sushi and other seafood dishes, many purists argue that the delicacy is best appreciated on its own. High-quality caviar, such as Petrossian, Osetra, Romanoff, and Beluga, is most commonly served as an hors d'oeuvres.
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Step 1: Serving Caviar
- When served on its own, caviar should be laid out in a two-piece serving dish designed specifically for caviar. To keep the roe ice-cold, reportedly the best temperature for serving caviar, the bottom part of the serving dish is filled with ice and the caviar is placed in the top portion.
- Caviar should never be served in metal dishes or served with metal utensils. If metal touches the caviar, it will reportedly give it a metallic flavor.
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Step 2: Eating Caviar
- Caviar has a distinctive and fairly strong flavor. For this reason, for etiquette purposes and because it is expensive, it is polite to eat it in small portions.
- Use the serving spoon to place one, or at the most, two small spoonfuls of caviar on your plate
- If desired and if they are available, place a small amount of caviar on a cracker or small piece of bread
- Some hosts will serve caviar with creme fraiche. If you feel as though the taste of caviar is too strong for you, top your portion with a small spoonful of creme fraiche to dilute the flavor
- Caviar will occasionally be served with other garnishes, including lemon wedges, hard boiled eggs, or minced onions. If available, use these garnishes to complement the flavor of the caviar
- Although purists will say that caviar should only be served with ice-cold vodka, champagne, or chilled white wine may also be served as an accompaniment
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