Best Caviar Reviews 2018

Truth be told, Caviar isn’t the kind of meal you get around the corner store and casually pick out. Getting caviar often comes at a high cost, so if you’re parting with a substantial amount of cash, it makes sense for you to get something worth your time, budget and taste. The cost of caviar is related directly to its rarity. That you paid a lot for caviar doesn’t necessarily mean you bought the best; sometimes a big price simply means that it’s very difficult to obtain. Also, it’s expected that caviar that’s gotten from wild fish from the sea would cost more than those that are domestically raised in fish tanks. Finally, it’s worthy to note that caviar from the primary sturgeons is on the pricier side than others.

The acceptable price of caviar is debatable because of the different sources, processes and packaging that are involved, not to mention availability. Let’s face it, caviar is expensive, and like all delicacies you have to be prepared before making a purchase. After much research, we determined the price range for great caviar to be between $15 and $250, with the lower priced examples being salmon or trout caviars while the more expensive ones come from sturgeon eggs. In the course of our work, we discovered some (relatively) cheap caviar, which we left out from this review. We didn’t want you stand the risk of purchasing caviar, only to discover that you’ve paid a high price for something that you’re unable to eat or that’s not up to standard.

Getting caviar that suits your taste and class is very important, seeing that you just decided to spice up your everyday meal plan. You ought to know some features about caviar as well as its variety before you go ahead and get some for yourself. If you’re going to become a caviar lover, you just have to know what there is to it, won’t you?
These are some features to take note of:

• Type and grade
• Texture and color
• Taste
• Freshness
• Quantity
• Where to buy
• Storage
• Pressing
• Accompaniment
• Extras

This list just shows you what to look out for before you commit your money to getting caviar. As you go through our detailed review, the importance of these factors and how they affect your choice of caviar will become evident to you.

Without trying to get you worked up, even the most affordable caviar isn’t ‘cheap’ per se, so we advise you to be prepared and run your checks properly to avoid stories that touch the heart. You may need to know the types and grades of caviar, before you go ahead and pledge your money for some to take to your abode:

• 1st Grade caviar: With eggs that are large, fine colored, smooth, intact and with distinct flavor
• 2nd Grade caviar: The eggs aren’t as delicate or well-formed, although the caviar is still edible and delicious

Every caviar pack or tin from a renowned dealer indicates what’s in it and this can be seen on the label underneath its jar or tin. Caviar from different species of sturgeon — the Baerii, Sevruga, Osetra and Beluga — are the rarest and most expensive caviar and are termed ‘true caviar.’ This latter group of caviars is labeled to indicate this in shops that stock them. You would see ‘sterlet caviar’ or ‘salmon caviar’ and not just the general term ‘caviar’.

The larger and firmer caviars are better and cost more. The best types of caviar have fine eggs with a smooth feel. What’s good caviar without popping? That characteristic ‘pop’ also needs to happen and not have a mushy taste. Lighter colors are rare and as such cost more than the darker roes. The color doesn’t really have an effect on the taste, but is a good test of the source and availability. Rich folks and royals favor the golden caviar, possibly because it’s attractive and also the most expensive caviar available.

The taste of caviar is largely dependent on its production method. There are two ways in which caviar can be made:

• Malossol caviar: Caviar that’s made in this way has its original taste preserved. It contains roe with a tiny amount of salt or brine and a preservative that helps keep the caviar in form for about three months
• Pasteurized caviar: The caviar is treated with high temperature for a long period to keep microbes away from it. On the downside this second method may change the taste of the caviar and destroy some of its good properties

It’s better to purchase your caviar directly from the producer, since in this way you get it juicy, just the way sturgeon should be.

Taste and preference for different caviar grows on you over time. If you can, taste caviar before you buy it. Better still, ask to taste from the particular tin you want to take to be sure you have the stomach for it. There’s the creamy or buttery and rich-tasting caviar and the distinctive salty fishiness of some other varieties. You may want to start by tasting it carefully and noting what about the caviar you find appealing. After you’ve acquired a taste for it, the choice is yours to make.

Your breakfast omelet would take a new dimension in flavor with some caviar in it. To add that taste of class in your seafood, caviar is just the thing you need. Fish, oysters and crabs topped with some caviar is a fantasy fulfilled. You’ll absolutely enjoy having caviar with some blini — a Russian buckwheat flour pancake and champagne, vodka or white wine. The champagne washes down the caviar while the pancake mellows the fishy taste. Beer isn’t such a good drink to take with your caviar, since it doesn’t give it the kind of ‘bite’ it deserves.

How much caviar can you consume per meal? Are you going to eat the caviar all by yourself or do you have a guest over to share with? You need to get just enough caviar that you can either finish immediately or consume within one or two days of purchase. If this is the case, you should get caviar in a jar or tin. A jar of about 30 grams would do just fine for you and your friend. It is also advisable to enjoy your caviar directly from the jar in which it is bought as this preserves its form and helps retain the ‘pop’.

Maybe you’re wondering what happens when caviar eggs don’t make it out as full-sized grains, maybe they mash in the sieving process? Well here it is: there’s such a thing as pressed caviar. It’s a mixture of all the eggs that are weak, broken or split and are separately treated, cured and pressed. Most times pressed caviar looks like a jam of sorts since it can be a combination of different types of roe. It has a rich and deeper taste even though it’s not the same as your pure caviar.

It’s important that you look out for and get fresh caviar, since this is an extremely perishable product with about 3 – 4 weeks of a shelf life when it’s still sealed. If you must keep some away, then it’s recommended that you buy tinned caviar or one with a jar. When opened, it can stay only a couple days, three at the maximum. Get as much as you can consume in a short space of time. If you must keep some caviar away, make sure to stow it in this same jar, cover with a plastic sheet, screw on its cap tight and set down in your fridge when it’s coldest. If possible, find an ice pack and wrap it around the tin or jar if the temperature of your fridge fluctuates. You should only withdraw the caviar from its place if you’re ready to eat it. It’s not a condiment for your shelf or kitchen rack, because as the eggs get softer, and the aroma gets fishier, the caviar becomes stickier, watery and you run the risk of stinking up your home when it goes bad.