Sartorial Blur

Few culinary delights stir as much intrigue—and divided opinions—as caviar. For some, the very thought of eating fish eggs is a deal breaker. Others balk at the price, dismissing it as an unnecessary extravagance. And others still go on to become connoisseurs, savoring caviar straight from the tin with ritualistic reverence.

Regardless of where you stand on the matter, it’s undeniable that one of the biggest barriers to trying caviar is the cost. The curiosity is there, but the question remains: is it worth the gamble? What if, after spending a small fortune, you discover it doesn’t suit your palate?

Too often, this dilemma leads to a poor compromise—purchasing a cheap, grocery-store imitation of caviar to “test the waters.”

Unfortunately, cheap grocery-store caviar is about as close to proper caviar as playing Guitar Hero is to playing an actual guitar.

So, when people try it and inevitably dislike it… they arrive at the false conclusion that they dislike all caviar. And sadly, many will spend the rest of their lives having never given it a proper go.

So today, we’re gonna remedy that. In this guide, I’ll walk you through how to properly experience caviar for the first time, ensuring that your experience is as good as it can be.

Before we start

Before we get started, there are a couple of things you should know up front that will help you along. These tips will prevent you from making critical mistakes, and ensure that when you do try caviar, you are doing so under the best possible conditions. It would be easy to assume that you don't like pizza, if the only pizza you've ever tried has cauliflower crust, faux-cheese, and watery pizza sauce. But until you've tried a gooey slice of proper pizza, it would be a mistake to assume that pizza is something you don't like – just because your first experience with it was bad.

It is much the same with caviar. Done properly, caviar can be a delicious and sophisticated treat that will leave you wanting more. Done rashly, you will likely find yourself in the very predicament you are hoping to avoid: kicking yourself for wasting money on something you did not find enjoyable.

Accepting the cost:

Let’s just get this out of the way: caviar is expensive. It is not uncommon for a small tin to cost over $100. This is often a big deterrent for a lot of people. It would be one thing if you try it and absolutely love it. But to spend the money and hate it – or at best, think it’s overrated… that can be difficult to justify.

Fortunately, there are two ways to address this.

1.) Start with less expensive varieties

There are some specimens of caviar that are less expensive (between $30-$50) that taste relatively similar to more expensive specimens. This provides a nice way to sample it without breaking the bank, while still getting a good idea of what proper caviar tastes like.

For this, I generally recommend either Paddlefish Roe, California Sturgeon, or American Hackleback. Of the three, American Hackleback is probably my favorite, and is the best-suited for the inexperienced palate. It is very mild and pleasant, and can be enjoyed by itself, or as a garnish.

The only downside to this is the mild flavor may cause some to feel that caviar lacks anything resembling an impactful “punch”, which may lead some to forming the opinion that caviar is just “meh”.

For that reason alone, I typically recommend that if you’re going to try it, you might as well do it right and go all in with a proper tin of caviar (such as this).

Which brings me to my second point.

2.) Make it into an experience

People around the world spend vast sums of money every single day for “experiences.” Meals at upscale restaurants. Attending concerts and shows. Going to sporting events. Seeing movies. Going on vacations, etc.

The reality is, people love to experience new things for the memories, the time spent with loved ones, and to create stories to tell.

But it’s important to realize that with every planned experience, there are inherent “risks” involved. If you plan to go to see a movie, it is always possible the movie will be terrible. If you go to see your favorite musician in concert, there is always the possibility of someone directly behind you who has had a bit too much to drink, and is acting boorishly. If you plan to go to a sporting event, the weather might refuse to cooperate.

The point is, while it’s always possible that an experience may end up being a waste of money… we’re comfortable with it. Trying caviar should be no different.

Caviar isn’t supposed to be an every day thing that you consume as regularly as coffee or pizza. So, the best way to justify the cost is to treat it as an experience.

What you’ll need:

Okay. You’ve decided to bite the bullet and give caviar a proper try. That’s great! But… before you do, let's set you up for success.

The last thing I want is for you to spend money on an expensive tin of caviar, only to make a beginner's mistake (such as using a metal spoon to eat it with), and ruin the experience.

So let's start with the basics. Some people have no issue trying new foods, regardless of how... exotic they may be. But for others, certain foods (or the idea of certain foods) may gross them out a bit. If that's you, the best way to ease into trying caviar, is to try it as an hors d’oeuvres.

One of the simplest hors d’oeuvres you can make with caviar is to simply spread some cream cheese or créme fraiche on a blini, spoon some caviar on top of that, then sprinkle some dill seasoning over it, and enjoy! So, in addition to the caviar, you may need a few more things.

• A pack of blinis or crackers
• Cream Cheese or Créme Fraiche
• Dill Seasoning
• A mother-of-pearl spoon
• A caviar key

As much as I enjoy this approach to trying caviar, the only downside is that the other ingredients have a way of “masking” the true taste of the caviar, which may make it more difficult for you to discern as to whether you actually like it or not.

To that effect… if you are going to take this approach, I strongly recommend saving at least a spoonful or two and sampling it plain, so you can taste the actual caviar.

When your caviar arrives, it will be sent in an air-tight tin or jar. To open it, you will need what is known as a caviar key to break the seal. In a pinch, you can use a butter knife, but a proper caviar key is ideal. Many places will send you a complimentary key, if it is your first order.

To open the tin, simply wedge the key under the lip of the lid, and twist. You should hear a small “pop”, and the lid should come right off.

Next… you want to be careful to use a non-metal spoon to eat or spread the caviar. A plastic or wooden spoon will work equally well, but traditionally, caviar is eaten and served with a mother-of-pearl spoon.

Metal spoons will react with the caviar, and significantly alter the taste. Avoid this at all costs.

Tasting & Enjoying

If you’ve gotten this far, I want to encourage you to give caviar a proper, unblemished taste, free from accoutrements and competing flavors.

And, like everything else with caviar, there is a proper way to do this.

You will want to start by cleansing your palate. This is especially true if you ate or drank anything acidic, sweet, or overly flavorful prior to consuming the caviar.

There are many ways to cleanse your palate, from eating a piece of ginger to simply drinking water. Use whatever method works best for you.

Next, you will want to take a moderate-sized spoonful of caviar and place it on top of your tongue.

Close your mouth over the spoon, and slide the spoon out, leaving the caviar between your tongue and the roof of your mouth.

From there, use your tongue to smash the beads against the roof of your mouth, allowing them to cover the sides of your tongue.

Don’t immediately swallow. Allow the beads to sit in your mouth, while you focus on the various textures and flavors.

Once satisfied, swallow, and repeat the process as necessary.

What to expect

A lot of people expect caviar to be very “fishy”, which is what turns a lot of people away from it.

Fortunately, this should rarely be the case.

High-quality caviar should almost have a “neutral” taste with a certain buttery flavor to it, as well as more nuanced notes that can be described as anything from nutty to briny, sweet to salty, or oakey to earthy.

To that effect, caviar should never be consumed in a rushed state, or while distracted. If you take the time to really experience it, you will get much more pleasure and enjoyment from it than if you simply put it in your mouth and swallow.

The Experience

As I stated earlier, one of the best ways to truly enjoy caviar is to make an experience out of it. This goes beyond simply buying a tin, opening it up and eating it.

The ritual around it will likely be different for everybody – but for me, I like to start by making sure I have a minimum of 30 minutes that I will not be interrupted. I put on some comfortable clothes, and prepare a small charcuterie tray with some cheese, salami, and chocolate. I pour myself a glass of unflavored sparkling water (I prefer sparkling water over alcohol as it will not overpower the taste of the caviar). Next, I go a quiet room of the house, and put on some soft atmospheric music (like this playlist). At this point, I open the tin of caviar, and get started.

As I eat the caviar, I like to have a journal nearby, so I can write notes or thoughts about each one that I try, so I have a record of what I like and what I dislike.

The most important thing is to use the time to relax, and enjoy a rare delicacy.

Similar to the ritual of smoking a cigar, the real experience with caviar is setting aside time to relax, enjoy a delicacy, and get away from daily distractions.

My Recommendations

Below are a list of some of my favorite recommendations

FAQ's

• I found some inexpensive caviar at the grocery store. Should I try it?

  I'm not saying you shouldn't try it. But I would caution against trying it with the assumption that it is anything like authentic caviar. Most of the cheap/inexpensive caviar that you can buy at a grocery store is extremely salty, with overly hard beads that are difficult to burst. These types of caviar are really only suitable as a garnish.

• How close is $10 caviar to $100 caviar? Is there really that much of a difference?

  The difference between $10 and $100 caviar is vast. While the former is generally unappetizing unless it is paired with other things, the latter is mild, flavorful, and can be enjoyed both as a garnish or on its own.

• How close is $100 caviar to $500 caviar?

  The difference between expensive caviar and really expensive caviar is a lot more nuanced and subtle. Is there a difference? Yes. Is it a night and day difference? No. As with anything, personal tastes and preferences will always come into play here. But speaking broadly – you really have to be a caviar conoisseur to taste and appreciate the subtle differences that accompany more expensive caviar. Ultimately, even as a caviar enthusiast myself, having tried a few very expensive specimens of caviar, I find it difficult to justify the extra cost.

• How do you afford caviar?

  This is an interesting question. It ultimately all boils down to a persons interests, and what brings them enjoyment. Some people collect comic books. Some people go to fancy restaurants. Some people go to sporting events. And some people play video games. Other people may scoff, and see those things as a waste of money – but if you genuinely get enjoyment out of something... you don't have to justify the purchase to anybody. And so it is with caviar. The biggest issue that people tend to have with caviar is simply that it's such a small tin for the price. But at the end of the day – if you make an evening out of it, it's really not that much more expensive than other forms of entertainment. With that said – of course, I always recommend that people live within their means, and to not spend their hard-earned money foolishly. To put it another way – don't go into debt or put yourself in a precarious situation just to try caviar. There is no question that you will need at least some disposable income to enjoy this delicacy.

• What is the best caviar for a beginner?

  While tastes will always vary, there are two types of caviar that I recommend depending on how much you're willing to spend. If you are on a more limited budget, I strongly recommend something with a mild flavor, such as American Hackleback or Paddlefish Roe. If you have a bit more to spend, I recommend a nice Golden Ossetra such as this, or this.

• Are there any caviars I should avoid?

  Typically, if it's below $30, it's probably worth avoiding. Most of the cheaper caviars are poor representations of what authentic caviar actually tastes like – and it's likely that the bad taste & experience will give a negative impression of caviar as a whole.

• What wines pair well with caviar?

  When it comes to pairing wine and caviar, there aren't necessarily any hard rules, but rather, general guidelines. Overall, you just want to make sure that the taste of the wine does not overpower or overshadow the caviar. Dry wines are generally preferred, and it is best to avoid sweet wines or wines with added sugar. As a cautionary tale, I once attempted to pair a rather sweet white moscato with some caviar – and it immediately reacted with the caviar, giving the same effect as drinking orange juice after brushing your teeth. For me personally, I like to enjoy caviar with flavorless sparkling water to avoid any unpleasant interactions. But, successful pairings can certainly be done.

• What foods pair well with caviar?

  Similar to pairing caviar with wine, there are some foods that will pair with caviar better than others. Ultimately though, the goal remains the same: avoid any foods that will overpower the taste of the caviar. I personally like to pair caviar with some cheese and salami. But caviar has been used for all kinds of culinary concoctions. There are thousands of recipes that utilize caviar, and a quick search online will provide you with ample ideas and suggestions.

• What is the best kind of caviar?

  As with anything, this just comes down to personal tastes and preferences. Many traditionalists will say that classic beluga caviar is the best. Unfortunately, due to overfarming, it is no longer legal to buy/sell beluga caviar. Beyond that – some will say that the more expensive the caviar, the better it will be. That however has not been my personal experience. I have tried dozens of different types of caviar, and there are multiple factors that contribute to ones overall impression. All of that is to simply say: to get this answer, you need to try multiple varieties, and decide for yourself.

• Is caviar healthy?

  When eaten in moderation, caviar is very healthy and packed with dense nutrition. That being said – unless you are mega-wealthy, you likely will not be eating caviar in such vast quantities that it would ever make a difference in your overall health. So – enjoy!

• What does caviar taste like?

  One of the most common questions that people have about caviar is simply what it tastes like. Naturally, there are different varieties of caviar, and each specimen will have its own unique flavors and characteristics. That said – perhaps the best way to describe the flavor of caviar is to "buttery" and "briny". Many people incorrectly assume that caviar tastes "fishy". But that is not quite accurate. There is a "seafood" quality to it, in that it can be described as "briny". But, that is more a nod to the saltiness of it than the fishiness. In a good quality caviar however, the briny quality will be well-balanced with a buttery flavor, which should cause the caviar to almost have a "neutral" taste to it. It may sound odd to consider the taste of caviar as "neutral", which implies a lack of flavor... but that is not the case. Very few people who have tried authentic caviar would describe it as tasteless or bland. But ultimately, deciding for yourself is where most of the fun lies! The best way to determine it's flavor is to try some, and decide for yourself what it tastes like.

Conclusion

If you've read this entire article, you will be adequately prepared to purchase your first tin of caviar, and be aware of any of the common pitfalls that you should avoid. While there is never a guarantee that everybody will like caviar – if you follow the advice in this article, you will at least know that you gave it a proper try, and will no longer have to wonder.

Was this article helpful? Did you try your first tin of caviar because of it? If so, be sure to shoot me a message and let me know how it went for you!