Few foods carry as many myths as caviar. Its rarity invites folklore, and not all of it is true. Here we settle, gently, the questions we are asked most often — so you can buy and serve with confidence rather than superstition.
“Never use a metal spoon” — true
This one is worth honouring. Silver and steel lend the pearls a faint metallic note that competes with their flavour. Mother-of-pearl, bone, horn or wood keep the taste pure. It costs nothing to get right and changes everything.
“Wild is always better than farmed” — no longer
Once, all caviar came from wild sturgeon. Today, with wild populations protected and trade in wild caviar largely banned, the finest caviar today comes from responsible aquaculture. Farming has made quality consistent, provenance traceable and, crucially, the sturgeon’s future far more secure. A well-run farm is a triumph, not a compromise.
“The paler and larger, the better” — not quite
Pearl size and colour follow species and the age of the fish, not simply quality. A pale, large Beluga pearl and a small, dark Baeri pearl are different pleasures, not better and worse. Judge instead by firmness, a clean pop, a fresh marine aroma and a long finish — those tell you far more than shade alone.
“Caviar keeps for weeks once opened” — best not
An unopened tin keeps for several weeks in the coldest part of the fridge, and you should always check the date on the lid. Once opened, however, caviar is at its best within a day or two. Press the surface flat, reseal it well and keep it cold — or, better still, simply finish it.
“You can only drink vodka with it” — a matter of taste
Vodka is traditional and wonderful, but it is not compulsory. Champagne is the other great classic, and a crisp dry white works beautifully. Serve whichever you love, as long as it is cold, clean and not too assertive.
“The colour number tells you the quality” — misleading
Labels like “000” refer to the shade of the pearl, not to how good it is. A darker Baeri is not lesser than a paler Oscietra; they are simply different fish. Trust your palate over the colour chart.
“Caviar must be eaten completely alone” — not so
The finest tins are best undressed, but caviar is generous company: over warm blinis, on soft eggs, atop a waxy potato or a fresh oyster. The only rule is that its partners should flatter it, never overpower it.
“Caviar is only for special occasions” — happily untrue
The most enduring myth of all. A spoon of caviar over eggs on a quiet morning is one of life’s small, quiet luxuries. The occasion, if you like, is simply that you are here to enjoy it.
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