How to stand out in your prep and presentation
Yacht chefs are no strangers to caviar, but like wine, each has its own characteristics. With 27 sturgeon species each with their own habitats, characteristics and qualities, these elements play a role in appearance and taste, says Petra Higby, CEO and founder of The Caviar Co.
Flavor profiles
They say caviar is an acquired taste, but not all caviar is the same, says Alexandre Petrossian, president of Petrossian Inc. Here are some top recommendations:
Daurenki: This naturally occurring hybrid has large, glossy beads and a smooth, buttery texture, and is celebrated for its complex, nutty undertones and delicate finish.
Ossetra: Praised by Petra as the crème de la crème of caviar, “It’s a stunning large pearl with a rich amber hue and semi-firm texture with a decadent, almost meaty flavor.”
Kaluga Hybrid: It “has it all — firm texture, a more noticeable pop and gorgeous earthy flavor. It’s also nutty with deep umami notes,” says Petra.
Baika: Alexandre recommends this richer, darker caviar that features briny notes and fruity undertones.
Pairing tips
Petra selects caviar based on the occasion, the pairing and guests. A bubbly Brut Champagne works with Siberian Sturgeon, while Imperial Golden Ossetra is perfect for big occasions.
Traditional: A simple blini or potato-based vessel, with crème fraîche, chives and champagne or shot of vodka.
Unconventional: Scrambled eggs, a baked potato, ice cream, fried chicken, popcorn or white chocolate. “Whether traditional or playful, caviar can be paired with countless bites and bubbles or feature as the main component, a topper or an accent,” she says.
Pasta and Baika: A more robust caviar like Baika can “sing within a pasta or atop tartare.”
Beverages: The classics: vodka or a dry, crisp champagne. Pairing caviar is a delicate balance between complementing the rich flavors without overwhelming them too much, Alexandre says. “Caviar works best as an exclamation point to a dish.”
Quality control
“An increase in temperature and exposure to air can kick-start caviar’s spoiling process,” Petra cautions. Look out for signs of spoilage: excessive oil, a sour taste or fishy smell. Store unopened caviar in the refrigerator between 28°F and 32°F. Once opened, serve immediately.
Serving caviar
“The cardinal rules are to always serve over ice to maintain optimal temperature and to use mother-of-pearl spoons, as silver or steel will impart an unwanted metallic taste,” Alexandre says. Other serving options are glass, wood, horn, gold or a neutral surface for serving. Even plastic works well if you’re low on options.
“Daurenki is a bit of a rising star in the caviar world for its incredible taste and texture, but also because of how accessible the flavor profile is to newer caviar lovers and even first-timers,” Alexandre says.