Caviar 

Sturgeon caviar is the best. Beluga, ossetra and sevruga are sturgeon caviars. One difference between beluga, ossetra and sevruga is egg size due to the size of the fish, beluga being the largest and sevruga the smallest. Ossetra has an earthy, lemony, nutty flavor. The texture and color varies with the age of the fish. These three sturgeon caviars are stand-alone and need no accompaniment.

Serve fine caviars with great simplicity in order to taste the caviar itself. Use a sweet French bread (not sourdough which overpowers the flavor) lightly toasted on one side (so as not to overpower the texture). Pair with ice-cold vodka, champagne or dry white wine. Caviar may be served with lemon, chopped egg, parsley, onion, chives or sour cream. Metal utensils make caviar taste metallic because there is a chemical reaction between the eggs and the metal. Use mother of pearl, natural horn, glass, etc. for serving. These fine caviars are frequently served with blinis, a light and puffy French pancake, served with crème fraiche.

Golden whitefish caviar, or golden caviar, has a crisp tobiko-like crunchy texture, and a sweet, bland to light, fruity flavor. The eggs are tiny and best used in pastas, soups and salads. Golden whitefish caviar can be used as a garnish on canapes and toast points. It is also good in caviar pies. Tobiko is flying fish roe from the Pacific and is used as a garnish for sushi or sashimi. The tiny eggs have little flavor, a crunchy texture and a very pretty color. Colors are orange, red, black and a fiery green like wasabi. Salmon roe or Keta is a caviar substitute from Pacific salmon with a mild, tangy, salmon flavor. It is best served with pastas, soups and salads. Salmon roe makes a beautiful accent in hors d’oeuvres.