Uruguayan caviar
October 28, 2009 by SemiCritic
Filed under Food
These are similar to Italian caviar. Uruguayan caviar is sourced from farmed sturgeon fish. Uruguayan caviar consists of buttery globules that are firm enough to roll over the palate. But they will dissolve with the slightest pressure into a soft cream. As for flavor, they have hints of nuts, salt and freshwater.
Whatever the kind of caviar you choose; there is a common way of serving it. You remove the caviar from the refrigerator 15 minutes before eating, removing the lid only at the last moment. The ideal presentation is to offer the whole tin on a bed of crushed ice. Allow at least 50 grams per person. It should be spooned onto a chilled plate with care taken not to break the grains, which would make it oily. It should be eaten with a fork. A small glass of iced vodka is the ideal companion. It is very important not to spoil your palate with anything but the most pure vodka. It is a matter of personal taste whether you drink champagne with caviar but many think that it is too “sweet” in itself, with too much of its own flavor and that it will distract your palate from the taste of caviar.
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