After harvesting, caviar, or sturgeon roe, is graded by size and color (just like pearls). Caviar typically comes from one of three species of sturgeon: beluga, the largest of the fish; osetra, the second largest sturgeon; or sevruga. These types of caviar all come from the Caspian Sea area.
Instructions
1. Select caviar that has been processed "malassol," or "little salt."
2. Taste all three kinds of caviar to determine what you like. Beluga caviar is light or dark gray with largish roe. Osetra is golden or dark brown, also with large eggs. Osetra eggs are occasionally light gold. Sevruga roe are small and dark gray.
3. Understand that caviar is graded according to the size and color of the egg. Some people swear by lighter caviar with larger eggs, but others say the grading doesn't necessarily make a difference.
4. Avoid using silver or stainless steel spoons when eating caviar - they give the eggs a tinny taste. Traditionally, horn, bone, mother-of-pearl or even gold spoons are used, but you can use glass or wood.
5. Ask when the caviar was harvested when making your purchase. You want the freshest caviar you can get.
Tags: dark gray, size color