Introduction to Serving Caviar

How to Serve Black, Red, Sturgeon, Paddlefish & Other Gourmet Caviar

Sep 9, 2009 Victoria Anisman-Reiner

Gourmet food neophytes may feel overwhelmed by the wide selection in types of caviar or by the strange and romantic mystique around this delicacy. Serving caviar doesn't have to be complicated; it's possible to put together an elegant and delicious presentation with a little bit of knowledge and a good idea of what to look for before you serve or buy caviar.

Types of Caviar

In plain and simple terms, caviar is fish eggs or roe. The eggs, known to connoisseurs as "pearls" or "grains," are usually salted and preserved. They can be served as the featured topping on hors d'oeuvres or as a garnish on soups, pasta, salads, and sauces. Roe can also be used in special caviar recipes or with fish.

There are hundreds, if not thousands, of types of caviar, and it would be far beyond the scope of this article to describe all the varieties and their unique characteristics and flavors. As a quick crash course, though, there are a few important terms to be aware of:

• Black Caviar – This term is used to refer to sturgeon roe, of which there are many species and varieties. Sevruga, osetra, and beluga are all types of sturgeon caviar.
• Red Caviar – Red is almost always salmon roe, harvested in Alaskan or Canadian waters.
• Tobiko and Exotic Colored Roe – Interesting colors (and sometimes even the black and red varieties), such as Tobiko or Tobico, the flying fish roe found in sushi and other Japanese cuisine, are commonly dyed and flavored.
• Russian or Caspian Sea Caviar – Traditionally, most caviar has been harvested from the sturgeon of the North American Great Lakes and the famed Caspian Sea, in Russia. But bans for ecological considerations have protected the sturgeon, driving gourmands to seek other types of fish roe, such as Spanish herring roe ("avruga").
• American Caviar – In addition to salmon, the U.S. is known for hackleback and paddlefish caviar. These unusual varieties are gaining popularity among connoisseurs.

Caviar Servers and Presentation

It's important to know what you're doing when serving caviar, since the delicate flavors can be easily affected by contact with the wrong materials. Ordinary plates and silverware – even sterling silver – can alter the taste of fine roe, so it's important to serve the fish delicacy only from glass or mother of pearl serving dishes, and to use mother of pearl serving spoons and other utensils in preparing canapes or recipes.

Most specially designed dishes will have a small bowl for the roe, with a chamber underneath for ice to keep the caviar chilled.

Serving Caviar

It's difficult to go wrong when serving caviar so long as the preparation is kept simple. Most fish roe can be served simply, in an appropriate serving bowl, with accompanying blini, buttered toast points, or fresh bread set beside it so that guest can serve themselves.

Most people who buy caviar tend to serve it with cream or crème fraiche, and may offer lemon wedges or chopped onion to compliment and offset the flavors of the fish roe. Whether it will be sturgeon or salmon, herring or hacklefish, this fine gourmet delicacy is easy to serve and enjoy.