What is the traditional way to eat caviar?
Cathy A., San Jose, CA Caviar consists of sturgeon’s eggs that have been salted and allowed to mature. Sold fresh or pasteurized, caviar comes in three main varieties. Beluga is the most expensive and produced by the largest species, the eggs are dark grey, firm, heavy and well separated. Ossetra is characterized by smaller, more even grains which are golden yellow to brown and oily, it is considered by many to be the best. Sevruga is the least expensive and is produced by smaller sturgeon which are more prolific and produce very small light to dark grey eggs. Though caviar is produced primarily in Russia and Iran today, American caviar has become increasingly popular. The traditional way to eat caviar is served in a container over crushed ice with blinis (savory pancakes made from a light batter) and sour cream or creme fraiche and chilled vodka. Other alternatives include, serving with lightly buttered toast, capers, egg (hard-boiled, yellow and whites separated then finely diced), a
