Cooking with Caviar
Few foods say “class” quite like caviar. And while we tend to think of caviar as an expensive luxury, quality caviar can be affordable, too. The trick is to know what you’re buying, then prepare it properly.
What is caviar?
Caviar is prepared fish roe (or eggs); true caviar comes from the sturgeon fish. It’s most frequently served as an appetizer or a garnish, but is sometimes added to cooking recipes.
Is it really expensive?
Caviar ranges in price according to quality (or perceived quality). But since a small amount of caviar goes a long way, it doesn’t cost much to buy enough for a few meals. A one ounce tin usually provides between four and six servings, and the most expensive caviar can be purchased for less than $100.
What kind of caviar should I buy?
Once, Russian caviar was considered the only sort worth eating, but today excellent caviar can be found in many parts of the world, including the United States. In the U.S., any product simply labeled “caviar” is made from sturgeon roe, the best quality caviar; roe from other types of fish must be specifically named in caviar packaging. Caviar marked “American sturgeon caviar” is actually the roe of Mississippi paddlefish (not true sturgeon).
Beluga is a type of sturgeon caviar; while it’s traditionally labeled the finest quality, many caviar aficionados prefer other types. It should be soft and appear glossy and clear. The eggs should be about the size of a pea and may range in color from silver to black. Each egg should have a dark spot, called an “eye.” However, Beluga is almost impossible to buy; all imports of Beluga are strictly limited, due to the near extinction of the sturgeon it comes from (fish in the Caspian and Black seas of Russia).
Osetra is also sturgeon caviar. It’s often considered second-best and has eggs ranging in color from gray to brown.
Sevruga is also sturgeon caviar. It has a strong flavor and smaller eggs that are usually gray.
Sterlet sturgeon caviar is made of golden eggs. It’s extremely difficult to find because once it was considered the highest quality available, and the fish it come from are neatly extinct.
Good-quality caviar may also be made from lumpfish, whitefish, carp, salmon, and rainbow trout.
How do I cook with caviar?
Caviar is usually used as a garnish, but some recipes do call for it. (More often, however, they call for roe, which is the unprocessed version of caviar.)
Caviar should not be added to dishes with strong flavor, since the flavor of the caviar will be overpowered. Simple, rather bland dishes are best. When you’re new to cooking with caviar, be sure to use a good caviar or roe cooking recipe.
Roe is delicious fried (in the South, it’s often rolled in cornmeal first), but don’t overcook it or it becomes hard. A typical American dish is to simmer fish roe, then add whisked eggs and cook until scrambled.
For garnishes, caviar is ideal with eggs and cream cheese.
Try caviar served on red potato or English cucumber.
Never use metal utensils or pots when eating and cooking with caviar, since the metal ruins the caviar’s flavor.
Once you open a jar of caviar, place in the refrigerator, sitting in its container, in ice. The remainder lasts two to three weeks.
