Never Say 'NYET" to Russian Caviar
This just in for your added holiday dining pleasure: Russian caviar! If you're planning to make caviar part of your entertainment experience, we're here to offer you a few tips:
• Remove the caviar from the refrigerator 15 minutes before serving. The lid should be removed at the last moment.
• Ideal presentation: Offer the whole tin on a bed of crushed ice.
• Allow at least one ounce per person.
• Caviar should be eaten with a spoon.
• Never sprinkle the caviar with lemon or serve garnished with chopped egg, onion, or sour cream. They alter the taste and distract from the pure flavor of caviar.
• A small glass of iced vodka is the ideal companion.
The three types of caviar are:
Beluga: The most expensive and produced by the largest species. The eggs are light gray to almost black, firm, heavy, and well-separated. These are the biggest and most precious eggs.
Osetra: Characterized by smaller, more even grains, which are golden yellow to light brown and quite moist, considered by many as the best.
Sevruga: Characterized by smaller, more even grains, which are golden yellow to light brown and quite moist.
