GOD LOVES CAVIAR

Watch God Loves Caviar (2012) on Amazon Prime.  It’s worth it just to watch Catherine Deneuve play Catherine the Great who reputedly splurged on caviar after her infamous trysts. (I’m not mad at her!) Caviar is the roe of sturgeon, although roe is harvested from other fish as well such as paddlefish or bowfin or choupique.  There are three main varieties of caviar.  Beluga is the most expensive with soft buttery eggs that pop with flavor.  Ossetra is my personal favorite, with a nutty briny taste.  And Sevruga, the least expensive of the three, has jet black salty eggs.  At a restaurant, the caviar should always be served in the jar with the lid so you know exactly what you are buying and eating. Since 2005, the U.S. has banned the import of roe from sturgeon taken from the Caspian Sea.  Just recently, Mark Zaslavsky has begun selling caviar from Beluga sturgeon farmed in Florida.  Rest assured, it’s expensive.  As a general rule, top quality caviar needs nothing more than a piece of toast and a squeeze of lemon.  A true purist may forego the addition of sour cream or cream cheese, eggs, etc.,  And, of course, the onion with its strong flavor might be a complete distraction to some.  I tend to like all the extras, although a spoonful of the bracing eggs with nothing else is sublime.