"Malinka 101" On Caviar / by Alena Graff

“Malinka 101” on caviar

Coming from Russia, I got my fair chance to experience all types of caviar on a daily basis, and came as close to being an expert as one mortal could :) and here is pretty much all you need to know about caviar:

Real caviar:
Sturgeon roe is considered to be premium and “true” caviar. It comes in three varieties — beluga, sevruga and osetra.

The most expensive is beluga caviar (about $250 per ounce). It comes from the Caspian Sea, which is bordered by Russia and Iran. Beluga is characterized by soft, small pea-size eggs ranging from pale silver-gray to black with a hint of green. Due to over-farming, it is illegal to import beluga to United States, so dont forget to try it on your next European or Russian adventure :)

Step down is osetra caviar which is medium size and gray to brownish-gray in color.
Next in quality is the smaller, gray sevruga caviar.

Caviar is extremely perishable and should be refrigerated and eaten within three weeks of taking it from the fish. There is some disagreement about freezing caviar for longer shelf life. I personally feel that it alters the taste, others say it should be frozen by the processor and be purchased frozen by the consumer. Well, to each his own! Also, caviar should be taken out of the fridge about 15 min prior to consumption to “warm-up and relax” a bit for a true experience.

Other “Caviars” aka Roe:
Much less expensive “caviars” include lumpfish roe (yes, only sturgeon caviar can be called caviar) with tiny, hard, black eggs (used as a garnish in Japanese restaurants), whitefish “caviar” (also called American Golden) with small yellow-gold eggs (garnish as well), and salmon roe (also called “red caviar”) with medium, pale orange to deep red eggs. Many say that this category should not even be called “caviar”,  I can not agree more.

How should it taste:
Fresh caviar should be bright, shiny and whole. It should not appear smashed, sticky or dull. Like good quality-fish, it shouldn’t smell fishy or pungent at all. It should have a hint of a sea breeze at worst, and no smell at all at best. 

Want to experience the best caviar tasting? - Head on over to Caviar Russe restaurants in Miami or NYC or order online at www.caviarrusse.com  Located at the Four Seasons Tower on Brickell Avenue, Miami, Caviar Russe is dishing out its Michelin-starred Caviar, Crudos, and Gourmet specialties for takeaway and delivery. Give them a call today 305-902-6969 Enjoy!