About Caviar

Whilst other luxury products seem to be more available and affordable than ever; such as smoked salmon and foie gras, caviar remains an ingredient of exception. 

I used to work in a Russian restaurant in Montréal (La Troïka), and part of my job was to taste the caviar before it was sent to the client’s table. I got that job because of my experience from the French Riviera. At the luxury hotel, I was working; I was buying a lot of caviar for the guests. 

So, no need to say that I know what caviar is all about.

When you taste caviar for the first time, either you will like it and crave more, or you will hate its “fishy” taste. When I am talking about caviar, I am talking about the real stuff that comes from sturgeons. A way cheaper alternative is lump eggs. It comes in black and orange and will bring a touch of color to your canapés, but don’t be fooled; it is not real caviar.

Today, most caviar comes from fish farms, and wild sturgeon fishing is banned in most of the world. There are some exceptions, like in the Bay of Fundy Atlantic sturgeon (Acipenser oxyrinchus) is legally fished under strict control to produce wild caviar.  

What is Caviar?

Caviar consists of the eggs of sturgeons, salted to preserve and flavor them. Whenever the eggs are from a different fish, the name of it is attached to the word caviar. For example, the eggs of the salmon are called “Salmon Caviar.”