Skip to content
US Sales & Customer Support: (970)-547-1542
Sales@BlackRiverCaviar.com

Oh!

The 5, 4, 3, 2, 1 of Learning How to Love Caviar

5 Terms

Sound like an expert

Bump

You may think of "doing a bump" as an arcane drug reference from the 80's. Now, however, it's considered insider terminology among caviar aficionados. Put a scoop of caviar on the back of your hand. Lick it off. That's doing a bump. It's the purest way to enjoy the buttery, nutty flavor of great caviar, undistracted by any other flavors. Feel the beads pop in your mouth. Appreciate the sense of a slightly salty sea breeze. Sip some champagne. Congratulations, you've just experienced the double rainbow of enjoying caviar.

Mother of Pearl

If you're going to eat caviar, you better know about mother of pearl. For those who don't, (or who just want a reminder), mother of pearl is the smooth iridescent surface inside the shell of oysters. Why is it important? Because it's an inert substance. That means it's not affected by, and doesn't react to, organic substances (a.k.a. food) like caviar. Unlike metal utensils which will impart the taste of the metal to the caviar, mother of pearl keeps the flavor pure.

Malossol

The term malossol on the label is not a type of caviar, but a Russian term (literal translation "little salt"), meaning the fish roe was good enough to be processed using a minimal amount of salt, typically five percent of salt per weight. Most experts agree, the less salt, the better the caviar, but less salt makes it highly perishable and thus more expensive.

Tin

The round container that caviar is sold in. It comes in various sizes but is always measured in grams. The typical caviar tin is anywhere between 20 and 100 grams. The best tins are made in France by Desjardin. Founded in Paris in 1848, Desjardin is one of the oldest French metal packaging companies. Guess where Black River Caviar gets its tins? That's right, Desjardin.

4 Tips

Some do's and don'ts when serving caviar

on_ice02

Keep it Cool

But not too cool. Don’t store caviar in the freezer – it is supposed to be stored between 26 to 32 degrees F in the coldest part of your refrigerator

brc_cav_01

Small Portions

Serve caviar in small doses (no more than one ounce per guest when serving hor d’ouevres at a party) – it is best in small amounts due to its delicate taste.

pairing

Pairing Matters

Keep pairings to dry wines, vodka or champagne – strong, perfumey-tasting liquors will overpower the taste and not compliment it well.

sustainable

Stay Sustainable

Purchasing wild caviar that’s not farm-raised means it may not be from a trusted source. Wild caviar is generally a result of unsustainable harvesting.

3 Types

Well, four actually!

Tradition

Mauris sollicitudin accumsan neque, ac efficitur purus maximus ut. Aliquam pulvinar luctus finibus. Etiam vel convallis enim. Pellentesque volutpat finibus tellus.

Royale

Mauris sollicitudin accumsan neque, ac efficitur purus maximus ut. Aliquam pulvinar luctus finibus. Etiam vel convallis enim. Pellentesque volutpat finibus tellus.

Imperial

Mauris sollicitudin accumsan neque, ac efficitur purus maximus ut. Aliquam pulvinar luctus finibus. Etiam vel convallis enim. Pellentesque volutpat finibus tellus.

Master

Mauris sollicitudin accumsan neque, ac efficitur purus maximus ut. Aliquam pulvinar luctus finibus. Etiam vel convallis enim. Pellentesque volutpat finibus tellus.

2 things

You didn't know about caviar

1 Way

To discover...

0