Caviar for the lover, hater and intrigued debater
+ traditional and unusual pairings
‘Do people actually like caviar or do they just like to be pretentious pricks?’ questioned one individual under a caviar pairing video I posted on Tiktok.
I simply wanted to post a video showcasing classic pairings for a New Year’s Eve caviar plate. Nothing revolutionary, so I didn’t expect 790,000 views and counting. It was interesting to read the conversations that emerged in the comments section concerning everything from farming techniques to issues relating to affordability. This proved what I have always believed: food is a great conduit for discourse. However, it can be challenging to engage in nuanced discussions on social media platforms such as Tiktok, where yelling can overpower reflection. So, today, let’s talk.
Research (Bonaiuto et al., 2022) highlights that not only do foods elicit strong emotional reactions that can predict an individuals’s willingness to eat a particular food, but that there is ‘a clear predominance of cognitive factors (food reputation) over emotional factors in predicting the “willingness to eat” both preferred and dispreferred foods’.
Caviar is certainly a food that elicits such reactions. In my opinion, there are three types of caviar people: the lover of caviar, the hater of caviar, and the quietly intrigued caviar debater.
Whether or not to consume caviar is a contentious subject to be sure, and as with all contentious subjects, debate abounds, sparking discussions as much about palate as about privilege. Beyond positive or negative responses to the concept of consuming fish eggs for pleasure, lies the issue of a price tag that automatically identifies caviar as a symbol of luxury. And let's not forget the divergent farming techniques, which, to be honest, I wish to investigate still further, before discussing.
Amidst the chaos of a world seemingly in disarray, delving into a caviar guide might appear trivial, shallow even. Valid point. However, people are still buying caviar. In fact, individuals are buying many items that others would consider unjustifiable. But you know what? If you are going to spend your hard-earned cash on caviar, let’s get started by answering a few questions.
Of course, there are those who take great pleasure in using every aspect of their lives as status symbols, which is their choice, but if you are a genuine foodie don’t let this outmoded association ruin culinary adventures based on curiosity rather than pretension or prejudice. Simply put, there is nothing wrong with sharing your passions.
Buy the caviar; don’t buy the caviar. It won’t make you better and it won't make you happier, at least not in the long term.
But if you are planning to buy caviar, perhaps make a point of enjoying it with the ones you love. And speaking of get-togethers, if you are planning a gathering, a fantastic way to make caviar more affordable is to split the cost between all those attending. In the event of a birthday party, for example, you could stipulate that instead of presents your guests bring side dishes to complement the caviar.
If caviar is not an option for you, for whatever reason, this specific newsletter may not be for you, and I look forward to meeting up again next week. On the other hand, you may wish to linger and explore further as I delve into traditional and unusual flavor pairings as well as adding some alternative tinned fish suggestions. From one enthusiastic eater to another, let’s dive in (pun most certainly intended).
Varieties of caviar
As there are many varieties of caviar I have decided to select just three to whet your appetite.
Beluga
Beluga is generally considered the pinnacle of luxury. It’s traditional, unmistakably buttery flavor and pristine finish have made it a coveted delicacy. Unfortunately, due to extensive overfishing, the dwindling population of the beluga sturgeon has rendered the acquisition of beluga caviar illegal in the United States since 2005. It is, however, still available in Europe.
Kaluga caviar
Kaluga caviar, also known as River Beluga caviar, comes from the Kaluga sturgeon (Huso dauricus), a species native to the Amur River basin in Asia. It's often considered a close relative to the Beluga sturgeon and is renowned for its large and luscious eggs. With its wonderfully creamy texture and robust, complex flavor, Kaluga caviar shares many similarities in appearance and taste with Beluga caviar and therefore represents a fierce competitor to the rarer variety.
Ossetra
Shimmering in shades of gold and amber, ossetra caviar is the variety I used in my caviar pairings video. With its complex flavor profile featuring: butter, heavy cream, a rich but subtle nuttiness and a faint suggestion of the ocean, this variety is a great choice if you are a little caviar shy.
Caviar pairings
Traditional
If you want to follow the traditional route, assemble a caviar plate consisting of foods with non-competing flavor profiles. Caviar demands to be the center of attention, so allow it to shine.
Traditional pairings might include:
Eggs
Chives
Dill
Shallots
Blinis or lightly buttered bread
Drink pairings
Pair caviar with ice cold vodka - straight from the freezer - poured into a chilled small glass. I must confess that I’ve never really been a vodka person, preferring the botanicals in gin or the smokiness in mezcal. However, having now tried this caviar and vodka pairing I might just become a convert, although I will probably never be persuaded that a vodka based dirty martini is preferable to one made with gin.
Champagne
When pairing champagne with caviar, it's often recommended to opt for a dry champagne, specifically a Brut or Extra Brut variety. The dryness of these champagnes complements the distinctive salty, buttery notes of caviar without overpowering its delicate flavors. The sparkling acidity of champagne also works rather well to cleanse the palate between each mouthful of caviar. Simply thinking about this pairing makes my cold toast and tepid cup of tea look very sad indeed.
Unusual caviar pairings
Smack you in the face, love it or hate it pairings.
The traditional options are a safe place to start, but as I have never excelled at keeping the rules, I thought we may as well kick off with some unapologetically unusual and creative pairings (Titkok video here).
White chocolate and ice-cream
White chocolate topped with caviar is heavenly, vanilla ice cream and caviar is delicious, the two together? Dangerous.
One of my favorite caviar pairings is ice cream covered in a shell of white chocolate topped with caviar. The combination of salty and sweet is perfect.
Pastel de nata
Don't be too quick to turn away in shock—give this a chance. We've witnessed the success of eggs with caviar in our traditional pairing suggestions above so given that pastel de nata is essentially an eggy pastry, this pairing isn't as unconventional as it might seem. The delicate sweetness of the custard filling and flaky pastry together with the saltiness of the caviar, creates a perfectly balanced bite. Give it a try!
Chili Doritos and creme fraiche
The slight spice and sweetness of the Doritos, complemented by the cool creaminess of the creme fraiche and brininess of the caviar makes for one deliciously moreish bite. It’s interesting, because you would think that the spice of the Dorito chips would overpower the caviar, but actually it doesn’t.
Cheesecake
The other day I made a lemon and shortbread cheesecake and paired a slice with the last spoonful of caviar. It was wonderful. The creamy richness of the cheesecake beautifully contrasts with the briny intensity of caviar, creating a surprising and harmonious balance of flavors and textures.
Smoked salmon waffle
Not only a wonderful hors d’oeuvre idea for a gathering, but a lovely pairing. The slight sweetness of the waffle complemented by the smokiness of the salmon together with the addition of creme fraiche and chives successfully pairs the traditional with the more unusual.
Fried Chicken
Crispy fried chicken, a dollop of creme fraiche and a healthy smudge of caviar. I challenge you to find a more delicious and satisfying morsel. Outrageous.
Martini
Vodka, or gin with vermouth (you know my preference) and a twist of lemon, deserves a side of caviar. The salinity of salt-cured roe coupled with the deeply savory notes of a classic martini is the perfect cocktail pairing.
What not to do
Although the caviar pairings above can hardly be described as classic combinations, it has to be acknowledged that there are a few basic guidelines that will enhance your enjoyment of this delicacy.
Don’t use a metal spoon
I mean, the world won’t end if you do, but why risk it? Traditionally, metal spoons aren't recommended for serving caviar because they can potentially interact with the flavor, imparting a subtle metallic taste. Instead, non-reactive materials like mother-of-pearl, bone, or even glass are often preferred for serving caviar to maintain its pristine taste and quality.
Don’t wait, eat it now
Although adhering to this directive will probably meet with no complaints, it’s best to know why this is advisable.
Once you open caviar, the quality and flavor are compromised, so once open, try to consume immediately. Certainly not a difficult challenge!
Caviar is best eaten ice cold primarily because its delicate flavor and texture are preserved at colder temperatures. Chilling helps maintain the integrity of the caviar, preventing the eggs from warming up and potentially becoming mushy or losing their distinctive pop.
Don’t season caviar
Normally salt makes everything better, but in this instance, caviar needs no help. Resist the urge to season with salt or pepper, this will actually ruin the natural flavor.
Don't chew
Strange I know, but caviar is typically not chewed because it is prized for its delicate texture. Chewing too vigorously can crush the delicate eggs, altering their texture and potentially affecting the overall experience by releasing too much of the caviar's flavor all at once. Instead, it is recommended to let the caviar gently burst against the roof of your mouth, allowing you to appreciate its individual eggs and savor the nuanced flavors as they unfold.
Don’t buy from a store that won’t let you sample the product
You wouldn’t buy a $100 pair of shoes without trying them on or buy a car without a test drive. Right? Try before you buy and don’t be afraid to ask for advice from the store’s employees. If they are caviar enthusiasts and know their stuff, they will be more than happy to share their knowledge and experience.
Needless to say, if anyone at any store makes you feel stupid for asking questions, leave immediately and take your business elsewhere. For me, food isn’t just about flavor, but rather how we experience food within the context of social connection.
Speaking about good experiences, when I’m in London I love to visit the Petrossian store. The staff are knowledgeable and helpful – pay them a visit. Looking forward, in a few days’ time my husband and I will be returning to the US and I have heard great things about the caviar offerings at Whole Foods, Gelson’s and Island Creek Oysters. Can’t wait!
Alternatives
If you are after salty ocean-y goodness, but caviar is not for you, I have also provided a detailed tinned fish guide here.
For the adventurous, I would recommend tinned mussels, scallops, sardines or anchovies. Pair these with crackers, good bread, creme fraiche and butter.
Until next time!
References
Cancellieri, U.G., Petrucelli, I., Cicero, L., Milani, A., Bonaiuto, F., & Bonaiuto, M. (2022). Reputation and emotion: How the mind drives our food preferences and choices. Food Quality and Preference, Vol. 101, 104637
I can vouch for the caviar and vodka pairing. It is amazing!