The Champagne Of Roe: Caviar Is Not Only A Dream Anymore
Eating what is essentially the eggs of a fish may sound like a nightmare, but there must be good reason it is ubiquitous with the lifestyles of the rich and famous. Like them, there is exclusivity in the word “caviar.” Although it is a form of roe, the generic term for fish eggs, roe from salmon, trout and other flying fish can not be considered caviar- that elite status is solely reserved for those of the white sturgeon fish. Ossetra, Kaluga, Siberian and the elusive Beluga are just some of the types of caviar that can be served a number of ways. Enjoy the briny, buttery balls in its purest form by scooping it out of a shiny sterling silver server with a mother of pearl spoon (necessary so that the metal of a common utensil won’t taint the luxurious flavor of the delicacy) or go the popular route by spreading creme fraiche on a blini and topping it off with a dollop of caviar. Another unexpectedly delicious way of serving it is on a potato chip - don’t knock it until you try it! We’ve made a list of the best caviar purveyors.
Photo courtesy Marky’s
PETROSSIAN
This purveyor was the first to bring the delicacy to the Western world over 100 years ago. Caviar can be ordered off their website or experienced in one of their two boutique cafes in NYC and LA.
MARKY’S
If Beluga is the caviar you covet, then Marky’s is your only ethical source. In 2005, the US banned the import of wild Beluga and its caviar due to overfishing - luckily, Marky’s was already raising some of its young fish and was able to bring it to market.
PARAMOUNT CAVIAR
“The choice of great chefs everywhere,” Paramount collaborated with famed chef Eric Ripert of world-renowned and three Michelin star awarded Le Bernardin on a collection of caviar that includes a flight set so that you can sample a few different types at once.