Every New Year’s Day my husband and I make sure to have delicious caviar to ring in the New Year.
Caviar is the salted roe of the sturgeon, which is considered a great delicacy because of its rare flavor, though it is truly an acquired taste and not appreciated by everyone. Most prized are the Russian varieties: the processed roe of the starlet from the Caspian Sea consists of a mass of black eggs each about the size of a pinhead. Beluga and sevruga caviar are also highly prized. Once abundant in the United States, caviar has begun to reappear with the return of sturgeon to the Hudson River.
Caviar should be kept very cold (preferably on ice). It is served either from its jar or from a small barrel placed on a folded napkin and is accompanied by crisp toast or brown bread and butter; or it may be sprinkled with lemon juice if desired. Caviar may also be made into canapés, included in hors d’oeuvre, spread on croutes of fried bread or served in blinis (small Russian pancakes).
Where to purchase caviar:
If You’re In NYC:
Caviar Russe Boutique & Restaurant
538 Madison Avenue, 2nd Floorbetween 54th & 55th Street
New York, NY 10022
Phone: (212) 980-5908Fax (212) 980-5928
Toll-Free: 1 (800) NY CAVIAR (692-2842)
2245 Broadway (at 80th Street)
New York, NY 10024
Phone: (212) 787-2000
Fax: (212) 580-4477
Russ & Daughters
179 East Houston Street
New York, NY 10002
T (212) 475.4880 or (800) RUSS-229F (212) 475.0345
The Seattle Caviar Company
2922 Eastlake Avenue
East Seattle, WA 98102
Toll Free: (888) 323-3005
Toll-free at (888) 24-CAVIAR or (888) 242-2842
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