The magic of caviar comes from its great diversity. Indeed, each sturgeon gives grains of different sizes, colors and tastes. It's exciting to see the difference there can be between all caviar!
As a general rule, the best way to taste caviar is found in simplicity.
Here are some tips for enjoying the “caviar emotion”:
Its color: dark, shaded of gray-anthracite, sometimes brown-bronze;
Its size: small, medium, or large, with a uniform grain.
The whole is compact, but decoupled (without crushing), shimmering.
The grains must be detached and shiny.
Smell this specific scent of caviar which diffuses marine fragrances frank and subtle.
In the mouth, savor
Close your eyes and listen to your sensations. Roll the grains against the palate to feel smoothness, roundness, and firmness.
The caviar should be neither too firm nor too tender, but offer a subtle texture that flakes on the palate!
Appreciate this unique taste sturgeon egg, a buttery flavor, a hint of hazelnut or fresh walnut. You should not smell any bitterness, acidity, or parasitic taste (earth, mud or metal)
Enjoy its promising length in the mouth.
Freshness, sensuality, harmony, complexity, subtlety… all sensations create the emotion of caviar and make the tasting unique, unforgettable.
Let yourself be won over by the pleasure.
This will be greater if the service is respected .
For an appetizer, count 10 to 15g per person. Otherwise, the recommended “minimum” amount per person is 30 to 50g. You have to taste several bites in succession so that the palate gets used to the salt in the caviar. The ideal would be to be able to taste several caviars of different species to compare, exchange, discuss ...around a table.
The accompaniment: caviar is first of all a great solitaire. To appreciate the finest aromas and taste, it should be tasted alone with a teaspoon made of horn, mother-of-pearl, or even wood, gold or vermeil, but never in silver because this metal distorts the aromas. Do not "spice it up" with onions or lemon which alter its taste qualities. A simple slice of plain bread, a blini, a potato and a zest of crème fraîche can however be associated with it without affecting its tasting.
Great cooks create anthology recipes with caviar but it can also be cooked "simply": a few grains of caviar are enough to sublimate a dish!
An alliance with champagnes or certain great dry white wines will be preferred to the historic marriage with vodka which was justified in left when the caviar was very salty.
Storage: the use-by date (BBD) is clearly indicated on the containers of farmed caviar. In its well-sealed vacuum-packed box, it can be stored for several weeks in the refrigerator, between 0 and 4 ° C. Longer, the olfactory and taste qualities of caviar deteriorate. Its appearance deteriorates (it is crushed and bathed in oil) and takes on parasitic tastes (for example metallic).
A final piece of advice from Jean-Marie Pinçon: “The freshness of caviar is controllable by color, clarity and intensity of fragrance; past, the caviar becomes dull and smells very strong. Take your caviar fresh but not cold so that it fully develops aroma and flavor ".