What is caviar?
Caviar, also known as black caviar, is a rare delicacy served either processed or fresh, and made of unfertilized sturgeon roe. Basically – fish eggs.
How it Tastes
Caviar has a salty, fishy taste that is also slightly reminiscent of salmon. Some people find the taste slightly gritty. Cheaper caviar has a slightly saltier, fishier taste while many people say that the more expensive black caviar has a “finer” flavor
SUSANNAH BIRCH
Flexitarian Who Doesn’t Like meat
“I tried black caviar on a scallop potato with sour cream. It was very salty, with a fishy aftertaste. The salty part really added flavour, but I wouldn’t eat it again as I don’t like seafood.”
SUSANNAH BIRCH
Flexitarian Who Doesn’t Like meat
Common Caviar Recipes
(Good linking/roundup opportunity)
Caviar Top Tips
There are many types of caviar available – black caviar is the most expensive because it comes from sturgeon, an over harvested and low population fish – it’s the most common type of fish eggs that people refer to when talking of ‘caviar’. However there are other, cheaper varieties of caviar that are harvested from other fish, such as red caviar.
Some tips (if the food needs to be refrigerated, how to tell if it’s ripe, if soaking it in saltwater lowers acidity etc).
Other Names for Caviar
Caviar is also called
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