How to eat canned caviar

Caviar is often found in Western restaurants. Many people like the moment when the caviar eggs hit their tongue, and after that they will buy some through various channels to take home. However, we basically eat open cans in restaurants, and many people are troubled about how to pair it at home. The most common way to eat caviar is to pair it with raw butter and toasted white bread. The following is a detailed introduction for everyone, let’s take a look.

1. The most classic way to eat canned caviar imported from Russia is to pair it with fresh cream and toasted white bread. It is particularly noteworthy that caviar should never be eaten with ingredients with strong odors, such as onions or lemons. As for drinks, vodka or champagne are both excellent choices to better taste caviar.

2. The utensils used to hold caviar are also very particular. Shells, wood, horns and gold are all ideal materials. The biggest taboo is to use silver tableware. Silver has an oxidizing effect and will destroy the intriguing marine taste and aroma of caviar itself.

How to eat caviar

Caviar is a sauce made from fish eggs and is one of the “three great delicacies of the West”. Because caviar not only tastes good but also has extremely high nutritional value, it is loved by many people. So, how can we eat this delicious food to better appreciate its wonderful taste?

The most memorable thing about caviar is the feeling of the delicious taste bursting out of the tiny fish eggs when you crush them with your tongue and palate. Therefore, when enjoying caviar during Chinese food, be careful not to use soft starch as a base for the caviar, as this will easily crush the fish eggs and the delicious taste of the caviar will be enjoyed prematurely by things like toast, dough, etc.

In order to fully and purely taste the deliciousness of caviar, the first thing is to separate caviar from miscellaneous auxiliary spices such as "chopped green onion and ginger" and "chopped onion"; various Chinese sauces must also be carefully considered before being paired with it. Those with too strong smells must be discarded. If sauce is needed to flavor the dish, the Western "foaming" technique can be used as a reference.

In fact, the best way to eat caviar is the simplest way, which is to put it directly into your mouth. When you put a spoonful of it in your mouth, first spread it lightly on your tongue and slowly crush the caviar grains with the tip of your tongue. If you want to pour it into a plate and eat it, the plate should be chilled first. If you want to eat it straight from the bottle, place the bottle in crushed ice. This way, the caviar will taste even better!

What is Caviar?

Caviar is actually a kind of sauce made from fish eggs. Almost all kinds of fish eggs can be made into caviar, but the most authentic ones are sturgeon eggs. Caviar not only tastes good, but its nutritional value is also unmatched by other ingredients.

The intermediate grade Oscietra caviar can be made from eggs collected from caviar at around 12 years old, while the lowest grade Sevruga caviar can be made from eggs collected from caviar at around 7 years old. For this reason, it is currently very expensive. Caviar is the most luxurious enjoyment on the French table. In the past, the black caviar was a delicacy for the royal family. Now it is a beauty and health recipe for fashionable people and friends who love food and want to lose weight. The best caviar has plump and smooth particles and a transparent and clear color. As for the wine pairing, champagne is the best choice, especially champagne with a stronger sour taste, which best matches the rich oily texture of caviar.

As for caviar itself, it is divided into different grades. The caviar made from Beluga eggs is of outstanding quality and taste. The quality can be distinguished from the appearance. The higher quality the caviar, the rounder and fuller the grains are, the clearer and more transparent the color is, and it may even have a slight golden luster. Therefore, people are accustomed to comparing caviar to "black gold".

Not only that, caviar also contains trace elements, mineral salts, proteins, amino acids and reconstructed essential fatty acids needed by the skin. It can not only effectively moisturize and nourish the skin, but also make the skin delicate and smooth. The so-called "rejuvenation" of skin quality is based on this principle.