Tip: When serving sophistication at any event, a rare treat for us all would be Caviar. It makes guests feel that they are being treated well indeed. If any single food can create a sense of excitement among guests, this delicacy certainly can, which makes it the perfect culinary element at any wedding reception.

Fine caviar is expensive and precious because it is relatively rare and somewhat difficult to obtain. Most people know that caviar actually consists of fish eggs (roe).

Good caviar should consist of shiny firm, whole eggs. The caviar should never smell or taste fishy or salty. Only sturgeon roe can be labeled simply caviar. All other types must list the name of the fish first--"whitefish caviar", for example. Because they are more readily available, these other types of caviar are less costly.

Sturgeon caviar comes in several varieties, including beluga, ossetra and sevruga. Lumpfish and whitefish caviar are considered less desirable than sturgeon. The roe is more heavily salted and the eggs are usually dyed black.

The vast majority of people will not know which type of caviar they are being served; but if you are hosting a knowledgeable crowd with sophisticated palates, it is best to stick with a high grade of caviar, or not serve it at all.

Just for fun, think about trying some on your own so you will know the taste you prefer.

Bon appetit!

As always, have fun and... Stay Organized!

Fondly,
Marlene

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