If you want to know precisely what type of caviar you’re getting, learn the Latin names, and talk to your server about it. If they can’t answer, ask to see the tin. If they can’t provide a tin, don’t order the caviar.
No one, not even billionaires, eat at Per Se all the time. Nine rich courses is too much for everyday eating. Nor does anyone feast at Noma every day that it’s open. Reservations are too tough to come by, and no one wants to dine for four hours more than once a year. But if I had a few extra quid lying around, I’d eat caviar morning, noon, and night. It is my, a dish that reveals more about where it came from and how it was processed rather than what a chef did with it.
Once a staple of lavish parties in Tsarist Russia and pre-revolutionary Iran, caviar is now mostly farmed. Wild stocks of Caspian Sea beluga, sevruga, and osetra sturgeon plummeted after the fall of the Soviet Union; the state’s monopoly on fishing disintegrated and the sturgeon catch became a veritable free-for-all. By 2005, the U.S. had, and even countries bordering the Caspian like Iran and Russia are now farming much of their caviar.
Translation: This stuff is expensive; a pound of the best caviar can easily cost more than a midsize car. Restaurants can easily charge $200 or more for a single serving. Whether you’re having it at a fine dining establishment or at home, here are 10 things you need to know about eating caviar to best enjoy it without going totally broke.Retail, entry-level sturgeon roe won’t cost less than $65 to $85 per 30 grams , with some of the really good stuff starting at around $150 or more.
It’s not about finding the “best” caviar; it’s about finding what you like. If you’re a Blue Point oyster lover who wants intense brine and sometimes metallic flavors, a good white sturgeon roe from California might be for you. If you want sometime milder, a golden osetra might be more your speed. Tell the waiter or manager whether you prefer something buttery, nutty, or briny.If pop is really what you want, there’s no better place to find it than with “red” caviar.
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