Synonym for luxury caviar is both prized and misunderstood. Because it is so expensive people do not want to waste it but they also often do not know how to serve or eat it properly. Most caviar comes from three types of sturgeon: beluga sevruga and osstreta. If the eggs come from a fish other than sturgeon such as salmon it is not really caviar it is roe the general name for fish eggs. The best caviar should taste neither fishy nor overly salty. When buying look for shiny fine-grained egg globules that are firm and undamaged.
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How to eat caviar (икра)
Fine caviar should be served very cold in a non-metallic bowl nestled in a larger bowl of ice. Caviar will not freeze until it is below 28 degrees so you may want to store it in the coldest part of the refrigerator to get it as icy as possible without it actually freezing which can affect the texture of the eggs.
Avoid metal bowls and cutlery which can impart a metallic taste to the caviar. Opt for serving dishes and cutlery made of glass bone tortoiseshell wood plastic or to be truly traditional mother of pearl or gold.
Fine caviar is best served plain perhaps with toast or bland unsalted crackers. Some people even like to eat it straight from the tin it came in to get the real unadulterated flavour of the fish eggs.
