Did You Know?
Settlers of America discovered sturgeon to be the most prolific fish of the North American continent. In the beginning of 19th century, the United States was the major producer of caviar in the world and produced 90% of the world's caviar.
The American caviar industry got started when Henry Schacht, a German immigrant, opened a business catching sturgeon on the Delaware River. He treated his caviar with German salt and exported a great deal of it to Europe. At around the same time, sturgeon was fished from the Columbia River on the west coast.
At one time, caviar was so common in America it was served in saloons to encourage thirsty drinkers. Hudson River sturgeon were so plentiful that the flesh was referred to as "Albany beef." A nickel could get you a serving of the best caviar available in New York, and many of the most lavish establishments, including the Waldorf Astoria, offered free-flowing caviar as an amuse-bouche opening to an elegant meal.Caviar was also a common food in California during the gold rush days.
Recently, the United States has made a strong comeback in caviar production.
HOW MUCH CAVIAR TO BUY?
Information from the Sterling Caviar web site.
A common question we get from customers is "How much caviar should I buy for my party?". Well, we have to ask how many guests? How are you serving the caviar? Are your guests big caviar eaters?
Here are some ball park guidelines to start with. For eating caviar straight out of the jar or tin and real caviar enthusiasts are your guests, figure at least 1/2 to 1 ounce per person. If you are serving appetizers with caviar on top and you want to taste the caviar over the other ingredients on the appetizer, use a dollop of a heaping 1/2 teaspoon of caviar.
You can get between 8 to 10 - 1/2 teaspoon servings per ounce of caviar. For a touch of caviar, more as a garnish, use 1/4 teaspoon or less. You can get about 20 - 1/4 teaspoon servings per ounce of caviar. These are only suggestions. It really depends on you, your guests and how much you are able to spend. When caviar is the focus of your treats at your gathering then the more the merrier.A little goes a long way If caviar is being served by itself, or with crackers or toast points, a 2-ounce jar serves approximately 4 people. For party canapes, count on one 2-ounce jar serving for approximately 8 people.
STORE SAFELY:
Don't open caviar until needed. Cover and refrigerate any leftovers promptly and use within a day or two. If caviar is left in the tin, the surface should be smoothed and a sheet of plastic wrap should be pressed directly onto the surface before placing it back in the refrigerator. Turn the tin over each day so the oil reaches all of the eggs.
Refrigerate but never freeze! Freezing of caviar can be done but is not recommended. Freezing can toughen the caviar roe membrane and alter the flavor. If you feel you will not be able to consume your caviar within the three weeks recommended or you are not able to refrigerate it properly, freezing is an option. If you freeze your caviar you must thaw it slowly in your refrigerator over most of a day prior to serving.
In order to avoid having the berries burst, caviar must be refrigerated at 28 to 32 degrees Fahrenheit. This can be done either by putting the tin in the coldest part of the refrigerator, usually the meat shelf, or by placing the tin in a bowl and surrounding it with crushed ice. Fresh caviar can be stored in your refrigerator for 15-20 days (unopened). Consume caviar once it has been opened within 2-3 days. Unopened pasteurized caviar can be kept on the shelf for 6 months.
HANDLING & SERVING:
Caviar roe is tender and fragile, so always be very gentle with it —lift while spooning out. If spreading, ease it softly with a teaspoon. Caviar should be served from a non-metal spoon. Caviar spoons are widely available in bone, tortoise shell and mother of pearl. Any metal, including silver, will impart a metallic flavor to the granules.
Salmon caviar has a large "grain" (egg size) and when used to decorate canapes, single grains can be set in place with the tip of a table knife. It's best to rinse Lumpfish, Whitefish, and Salmon caviars to prevent any color from running. Turn out caviar into a fine-mesh stainer. Rinse gently with cold tap water. Shake, then turn onto several layers of paper towels to absorb moisture. Then use as directed.
It is important when serving caviar that the jars are removed from the refrigerator 10 to 15 minutes before serving, and opened immediately before consumption.
The two most popular beverages with simple caviar are frozen vodka or a very dry Champagne or sparkling wine. A dry white wine also works well.
CAVIAR ETIQUETTE:
Information from the Epicurious Web Site
If caviar is passed to you in a bowl or crock with its own spoon, serve a teaspoonful onto your plate. As the following accompaniments are offered, use the individual serving spoon in each to take small amount of minced onion and sieved egg whites and yolks, as well as a few lemon slices and a couple of toast points. Assemble a canape to your taste with a knife, then use your fingers to lift it to your mouth.
If you're at a cocktail party or reception, where prepared caviar canapes are being passed on trays, simply lift one off the plate and pop it into your mouth.
When served caviar as an hors d'oeuvre, no matter how much you might be tempted by its luscious flavor. It's considered bad taste to eat more than an ample serving of about two ounces, or about two spoonfuls.
