www.privateairny.com Private Air | Summer 2020
61
THE
BLACK GOLD
GUIDE
By: Jessica Hall
Caviar, the indulgent delicacy, is one of
the most highly sought after in the world.
Here's how to tell the difference between
the different types of caviar and become
a true-blue epicurean.
EPICUREAN DELICACIES
W
hether it serves
atop blinis and
crème fraiche or
decadent garnish
on canapes and other fancy dishes,
feasting on caviar has long been one
of the highlights of dining out at a
fine restaurant. As more people look
to stay indoors due to obvious reasons,
we wanted to share how to get your fix
of this "black gold."
Many companies are aiming to make
high-quality, sustainably-sourced
caviar more easily accessible. A
delicious variety is available via
websites such as www.californiacaviar.
com and www.pearlstreetcaviar.com.
Now that you can have the decant
delicacy delivered to your front door,
we're inviting everyone to try one of
the world's most nutritious foods.
Here is a tasting guide on the five
different types of caviar to get you
started on your caviar appreciation
journey:
Kaluga
Also known as river beluga,
this is considered one of
the most precious and
expensive – types of caviar
today as it is regarded as the
closest substitute for the
highly prized wild beluga.
Beluga and other wild-
caught sturgeon from the
Caspian Sea are now banned
under the Convention
on International Trade in
Endangered Species (CITES)
because of overfishing.
Hue: Varies from a dark grey
to black, depending on the
age of the sturgeon.
Taste profile: e luscious
black pearls deliver a nutty,
savory mouthfeel with umami
notes of seaweed. With
subtle hints of bitterness, this
elegant caviar possesses a
long, balanced finish.
