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Caviar | The Tail End
The following is a quick list of different fish roes available on the market.
Salmon Roe usually has a golden color, a large grain and a fresh salmon flavor.
Golden Whitefish Roe is harvested from the Great Lakes and Canada. It possesses a firm texture, small grain, mild flavor and a spectacular golden color.
American Sturgeon Roe is not to be confused with the Russian or Iranian Caviar. These fish are harvested in coastal waters of the Pacific Northwest and the Tennessee River. The eggs are very small and are usually very flavorful.
Lumpfish Roe is harvested from Lumpfish in the northern Atlantic. When caught the eggs have a clear gray color, which lends them very well to coloring. These eggs are always dyed black, gold or red. In many cases they are pasteurized and are sold right off the supermarket shelf.
Flying Fish Roe are the small, snappy eggs that are used in sushi preparation. These eggs are always colored and flavored with a blend of soy sauce and sugar. They freeze well and are very popular among consumers who visit sushi bars.
Inspecting and Storing Caviar
Caviar should be plump and moist, but should not be sitting in any moisture. Each egg should be shiny, smooth and intact. Caviar possessing a 'soupy' appearance, has been improperly handled or is old. In both cases, oils have been allowed to leach from the eggs creating an undesirable appearance, flavor and texture.
Caviar should always be stored between 28 and 32 degrees. The caviar tin or jar is usually placed in a plastic bag and covered completely with ice. The bag will protect the container from contacting any moisture that may result from the melting ice. This step is especially important once the jar or tin has been opened and is being stored for future use. Once compromised, the seal needs to be protected to prevent moisture from seeping into the eggs.
Unopened caviar can be stored safely for three to four weeks. If you are ordering properly, you should be ordering what you need a few days prior to the event. Order what you need, when you need it. This is too delicate and expensive a product to have sitting on a shelf for a month. Once opened, the caviar should be consumed within 2-3 days.
Serving Caviar
The best caviar should be served with simple accompaniments. The caviar should be kept in its original tin and set on crushed ice. The lid can be set off to the side where consumers can view the label. Spoons made of 'mother of pearl', bone, horn or glass should be used for service. Metal should never be used because the salt will tarnish soft metals and will negatively impact the flavor of the caviar.
Accompaniments for the best caviar consist of lightly toasted white bread, brioche or blinis topped with a small amount of whipped unsalted butter or creme fraiche.
Lesser expensive roes usually call for the use of chopped egg whites and egg yolks as well as finely chopped eggs, chives and sour cream to accompany the toast points.
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