Caviars: 5 Fast Facts

See The 8 Best Caviars on Ezvid Wiki ►►
Fact #1. It's important to know that you don't have to spend a bundle to have great caviar. Thanks to farm fishing, prices are dropping all over the world. You no longer need a co-signer just to enjoy a fine dining experience.
Fact #2. The main thing that determines price is the breed of fish used. For example, salmon or lumpfish will produce cheaper roe than river beluga. Be aware, however, that true river beluga isn't available in the United States. Any beluga you buy will be farm-raised.
Fact #3. When shopping, you may come across from unfamiliar terms. If you see the word malossol on a tin, that means that it was made using a minimal amount of salt. This purportedly makes for better caviar, but it also makes it less stable. Only get it if you plan on chowing down soon.
Fact #4. If you're serving this at a dinner party, you need to look like you know what you're doing. Otherwise, the effect will be ruined and your guests will fail to be shamed by your superior sophistication. One thing you need to know is what kind of dish to use. It's perfectly fine to serve out of the original tin, or you can use a gold or plastic bowl. Just don't use silver. The same goes for the spreading utensil. A mother of pearl spoon is best, but plastic will work in a pinch.
Fact #5. Today, sturgeon numbers are on the rise, with farmed fish representing the bulk of the caviar haul. Finding great tasting, sustainably-farmed options is as easy as it's ever been. Regardless of what you buy, the important thing is to indulge yourself. Bust out the cravat, put on your finest monocle, and be sure to tell your butler to let the Bud Light breathe before serving.