Caviar, given the price and also the flavor, is eaten alone and without ever cooking it in order to better appreciate its quality and aroma.
It can possibly be eaten with lukewarm dishes that must however be as neutral as possible so potatoes and rice are the two hot ingredients that allow you to best savorthe caviar.
It is essential that the caviar is kept and served, cold and that is why it should alwaysbe served in a bowl immersed in ice; the bowl cannot be made of plastic or aluminumbut only of bone, mother pearl, crystal or glass, materials that do not alter its flavor.
Caviar should never be frozen and should be consumed the day the package is opened so as not to alter its taste, color and smell.
Once this is in the mouth, pleasantly linger on the taste by sliding the eggs on the palate to appreciate the soft, supple texture, and the surprising explosion of aromas.
Only then can the complexity, intensity and finally the persistence of the incredible taste of caviar be appreciated.
At the first taste of caviar, what is most striking about the taste of eggs is an almost sweet flavor that evokes the sea and aromas that can recall dried fruit (from hazelnut to walnut) and butter depending on the species of sturgeon of origin.
Some caviar may also have "more marine" aromas, reminiscent of seafood (especially mussels, clams, oysters and sea urchins), or the sweetness of crustaceans (shrimp, crab, lobster, mantis shrimp), or even seaweed, fresh water andspirulina algae.
Other times the caviar flavor can remind you of fresh fish (whole fresh fish, raw fish or boiled fish). However, if the caviar smells or tastes of preserved fish (cod, herring, feed, etc.) this constitutes a serious defect, and is a symptom of poor conservation.