In the past, caviar of unrivaled flavor and quality was the exclusive privilege of European nobility and the entourage of the Russian Tsar. Today, more and more people are discovering this natural delicacy — and once they experience the unique texture and flavor of true caviar, they fall in love with it.
Whether you enjoy caviar regularly or have only just discovered this extraordinary delicacy, it is always worthwhile to know the principles of preparing and serving it. This short guide will show you how to create an unforgettable culinary experience.
To highlight its exquisite flavor, caviar is traditionally served in mother-of-pearl. Porcelain and glass are also suitable serving materials. We recommend chilling the serving dish before use.
We recommend removing the caviar from refrigeration 15 minutes before serving and placing the tin on a serving dish over a bed of crushed ice. Keep the lid in place and remove it only at the last moment. A customary serving is at least 10 grams per person.
For an initial tasting, place a small amount of caviar on the back of your hand, between the thumb and index finger. Wait a few seconds to allow the caviar to approach body temperature and “open up” its flavors. Bring your hand to your mouth and place the caviar pearls on your tongue. Gently press them against the roof of your mouth with your tongue to experience the texture and release the flavors and aromas. This is the traditional way to taste fine caviar.
We suggest serving KARAT Caviar on classic blini topped with a small dollop of crème fraîche. Another serving option is on slices of toasted white bread with a delicate layer of high-quality butter.
A chilled glass of vodka or a glass of dry sparkling white wine makes the ideal accompaniment to caviar.
We recommend avoiding foods with strong, pronounced flavors that may distract the palate from the caviar’s delicate taste.
