Caviar Etiquette For Modern Hosts And Guests: Top 8 Essential Do’s and Don’ts
Caviar has always been synonymous with sophistication and luxury in the culinary world. Despite their high price, these simple fish eggs are coveted worldwide and are tagged as an emblem of sophistication. Connoisseurs and novices, no matter who it is, trying this dish can be a great experience for all. Whether hosting a classy soiree or attending an extravagant dinner, knowing about caviar etiquette can give everyone a memorable dining experience while also giving the impression that one is polished and up to date about treating the luxury ingredient with respect.
Here are the top six etiquettes for a wholesome, elegant and extravagant caviar experience, that both hosts and guests should keep in mind.
Do’s
Caviar Should Be Served At The Right Temperature
Serve caviar chilled, neither frozen nor kept at room temperature. The ideal serving temperature should be 26oF to 32oF (-3oC to 0oC). Store it in the coldest part of the refrigerator. While serving, place the caviar container on a bed of crushed ice so that the subtle texture and flavour are sustained.
The Right Utensils To Be Used
Using metal utensils for serving or spoons for eating is a big “No”. This can alter the briny taste of the delicate dish. Alternatively, take a spoon made of bones, glass, or mother-of-pearl, even eco-friendly plastic spoons work to preserve the flavour so that it gives you a unique taste.
Pair food And Beverages Thoughtfully
Caviars are best served with blinis, which are small, savoury pancakes from Eastern Europe. Apart from this, buttered crackers or toast spread with creamy cheese can also be used. Boiled egg, a little amount of onions, etc, can be added as a food pairing. To pair the right beverages, dry champagne, crisp white wine or vodka can be served. These drinks complement the salinity of caviar.
Right Presentation Matters
When serving caviar, presentation is of paramount importance to highlight the ingredient’s features properly. This luxurious ingredient is very small and hence should be served in small or petite serving dishes and plates. Keep the servings small. Apart from creme fraiche, use garnishes like chives or lemon wedges carefully to give the final touch before serving.
Don’ts
Flavour Should Not Be Overpowered
Caviar is a briny dish consumed in its purest form to get the ideal taste and flavour. It should not be garnished with heavy or excessive sauces, onions, too many seasonings or anything else out of the box. Keep it simple and get the best out of it.
Don’t Be Too Harsh While Handling
While drawing caviar from the serving utensils or serving with serving spoons, handle the portion with care while transferring to keep the pearl-like integrity of this luxury dish. Or simply, don’t break the eggs.
Fork Shouldn’t Be Used
Caviar should be scooped gently and placed on the tongue to experience its briny and nuanced flavour. Using a fork can break or smash the tiny eggs, diminishing the experience.
Don’t Serve Too Much At A Single Serving
Take or serve caviar in a small and refined portion. The right serving size is 15-30g per person. Don’t consider caviar to be the main course. Its strong taste and high cost make this cuisine perfect if taken in a modest quantity.
Following the mentioned etiquette while serving or consuming caviar can give a feel of a sophisticated and luxurious dish with a nuanced taste, while experiencing the heritage of an age-old dish.
Drink Responsibly. This communication is for audiences above the age of 25.
