How to eat caviar russian style

Synonymous with luxury, caviar is both prized and misunderstood. Because it's so expensive, people don't want to waste it—but they also often don't know how to serve or eat it properly.

The majority of caviar comes from three types of sturgeon: beluga, sevruga, and osstreta. If the eggs come from a type of fish other than sturgeon, like salmon, it's not really caviar—it's roe, the generic name for fish eggs.

The finest caviar should taste neither fishy nor overly salty. When buying, look for shiny, fine-grained egg globules that are sturdy and unbroken.

What cracker to eat with caviar

How to Serve Caviar

Fine caviar should be served very cold in a non-metallic bowl nested inside a larger bowl filled with ice. Caviar doesn't freeze until it's below 28 degrees, so you can store it in the coldest part of the fridge to get it as ice-cold as possible without it actually freezing, which can affect the texture of the eggs.

Avoid metal bowls and utensils, which may impart a metallic taste to the caviar. Choose servers and utensils made of glass, bone, tortoiseshell, wood, pl

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