Caviar can only be considered caviar when it comes from the roe of sturgeon fish, of which the most prized are Beluga, Osetra, and Sevruga. However, Solyanik shares that the black eggs that appear in restaurants often are often Avruga, a product made from herring that mimics caviar, or lumpfish eggs.

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Caviar should be eaten chilled, and tins are often kept on beds of ice to ensure the roe does not warm up, which preserves both texture and flavour. Solyanik also suggests consuming the ingredient on an empty stomach to fully appreciate the delicate flavours. Non-metallic utensils, such as mother-of-pearl spoons, should also be used so as not to detract from its flavours.

Not just a luxury product for its taste, caviar actually has a multitude of health benefits. Rich in omega-3 fatty acids, high in protein, and containing both vitamins and minerals, Solyanik tells me the luxury product is often recommended to pregnant women and those with anemia in Russia.

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The process of harvesting caviar is complex—first, mature sturgeon are selected before they are passed through a sieve for cleaning. They are then salted and cured, which develops the final flavour before being graded and sorted. Some caviar is heated to a controlled temperature in the process of pasteurisation to extend shelf life.

While caviar can be enjoyed on its own, there are many different ways to enjoy the product. Traditionally, in Russia, caviar is often paired with cucumber or boiled potatoes. In France, it is perched atop blinis with sour cream, spring onions, and eggs. Champagne also cleanses the palate while complementing the rich and briny flavours.

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