Reception Style: Caviar Basics

Caviar Basics

When it comes to special occasions, few things exude the sophistication and luxury that caviar does. A rare treat for most of us, caviar is a welcome delicacy at almost any affair-- it makes guests feel that they are being treated well indeed. If any single food can create a sense of excitement, this delicacy certainly can, making it the perfect culinary element at any wedding reception.

Fine caviar is expensive and precious because it is relatively rare and somewhat difficult to obtain. Most people know that caviar actually consists of fish eggs (roe), but few realize that this roe must be removed from a sturgeon's ovaries while the fish is still alive. These eggs are then rubbed through a sieve screen to remove the thin skin or membrane of the eggs, while taking care not to break any of the tiny orbs-- a mishap that will reduce the final product's quality gradation.

Good caviar should consist of shiny, firm, whole eggs. The caviar should never smell or taste fishy or salty. Only sturgeon roe can be labeled simply caviar. All other types must list the name of the fish first whitefish caviar, for example. Because they are more readily available, these other types of caviar are less costly. In the United States, for example, we import most of our sturgeon caviar from Iran, while whitefish caviar comes to us from Canada or the Great Lakes region.

Sturgeon caviar comes in several varieties, including beluga, ossetra, and sevruga. Beluga, generally regarded as the most desirable caviar, is known for its mild flavor, has a light gray color and consists of large eggs. Ossetra caviar can be golden brown, bottle green, or bluish gray and it has an intense taste. Sevruga, a popular variety in the United States, is usually dark gray or black. Lumpfish and whitefish caviar are considered less desirable than sturgeon. The roe is more heavily salted and the eggs are usually dyed black. (This is important to remember when cooking-- the dye will run.)

The vast majority of people will not know which type of caviar they are being served; but if you are hosting a knowledgeable crowd with sophisticated palates, it is best to stick with a high grade of caviar-- or simply not serve it at all.
Every caterer has a creative way of presenting caviar, but many prefer to take advantage of this delicacy's jewel-like appearance by simply serving different types and hues of caviar on toast points.

While caviar frequently appears at black-tie weddings, many event planners point out that its impact is often greater at more casual wedding receptions, when the host seeks to establish a relaxed but elegant air. And, like good diamonds or a classic tuxedo, caviar will never go out of style.