Ever Wondered… What Does Caviar Taste Like?
If you ask ten or more people to describe the taste of caviar it is reasonable to expect a range of responses. A little appreciated fact is that the caviar itself rather than the individual preference determines the true answer to the question what does caviar taste like. For instance, a consummate caviar consumer will tell you that comparing the taste of high quality caviar such as the restricted Beluga (or its close variant, Golden Imperial Osetra), to a $10 caviar from a supermarket shelf is much like contrasting the meat in a fast food burger with a Wagyu steak or the pate of chicken liver with foie gras.
Caviar traditionally derived from the ancient sturgeons is a rare delicacy of unfertilized roe or fish eggs. On the tongue, the pop of the eggs releases a rich, buttery consistency that incorporates both the olfactory and taste sensors. According to scientist, when both the sense of smell and taste are engaged, it stimulates the desire to eat. Eating caviar should deliver a faintly sweet, nutty or indescribable melt in your mouth combination of flavors.
It is also the consensus that any response to “what does caviar taste like” that includes overly salty or excessively fishy correlates to value or treatment. If this is the response, even from people opposed to eating fish, it is safe to say the caviar product being described is either of very poor quality, stale or improperly handled. It is also important to note that the flavor of caviar that has been exposed to the influence of metallic containers or utensils may be severely compromised. As such, mastering the fine art of how to eat caviar ultimately creates a distinction in reaction when asked “what does caviar taste like?”
Those who experience the exquisite taste of fresh sturgeon roe, perfectly prepared and properly served typically embrace this highly nutritious luxury cuisine. Because the connection between how to eat caviar and what does caviar taste like is significant, it is important to consider the following in order to qualify a response.
- The quality of the caviar being assessed such as the consistency of the size and color of the eggs. For instance, the large mature eggs of fresh Beluga or Ossetra caviar has a firm texture, vibrant color and intense flavor.
- If the use of mayonnaise coated egg salad or other foods are being used to camouflage the fishy, salty taste of cheap caviar.
- If the umami of the caviar evokes and is complemented by a delicate hint of fresh ocean air.
- Is the caviar being consumed at the peak of freshness or after too many days in storage at fluctuating temperatures.
- An unpleasant metallic taste or odor may be indicative of improper handling of this delicate fare.
Before making a determination as to whether you enjoy caviar or not, it may be helpful if you are just beginning to explore this cuisine to know what exactly you are eating. Authentic caviar is produced from four types of sturgeons including the beluga, Ossetra, Sterlet and Sevruga. Wild Hackleback Sturgeons that are native to the rivers and lakes of Illinois and Tennessee also produce firm black to dark brown caviar that is similar in texture and flavor to Caspian Ossetra. Avid caviar consumers also attest to the enjoyment the American Paddlefish and the large nutrient dense and succulent flavor of Alaskan Salmon Roe Caviar.
To buy caviar online visit our Caviar Lover online resource for the best quality, freshest caviar, fish roe foie gras, truffles, other specialty foods, gourmet accessories and gift baskets. Also, to learn more about this decadent cuisine or for recipes and tips on how to eat caviar take a look at Caviar Lover Facebook page.