From fried fish in the previous post, to luxurious fish eggs in this one… A couple of weeks ago, a small paper bag was delivered to our home. A note with instructions emphatically ordered the recipient to “PLEASE REFRIGERATE IMMEDIATELY!” A quick peek actually elicited a squeal of delight; resting within was a 50 gram tin of American Osetra, Osietra or Oscetra caviar on ice, a wonderful and extremely generous pasalubong from a friend and neighbor. I have written about this wonderful provedore Russ & Daughters before, and I love the store and many of its products. But I have never tasted their in-house line of upscale American caviars, so this was going to be a wonderful and totally unexpected treat.
Mrs. MM and I were home alone and settled in for a luxurious appetizer. Out came the rarely used mother-of-pearl caviar spoons from Balikbayan handicrafts. Some whole wheat toast points prepared. A little dish of pure cream was readied and the tin of Osetra opened.
Much has been said recently about the wonderful caviars from the U.S. They are not only more sustainable, their quality is giving caviars elsewhere in a world a real run for their money. I am beginning to see why. This Osetra was wonderful. Different from the Beluga we had in Istanbul a few years back, but still wonderful. The Osetra had smaller eggs, nearly jet black, and filled with the characteristic flavor of caviar, which is hard to describe other than salty, fishy goodness. A little shmear of pure cream, a spoonfull of Osetra resulted in a mouth filled with bliss. :)
I suppose it is fair to say this is an acquired taste. There are those who love caviar and those who hate it. If you fall into the former category, I suspect you would enjoy this tin of Russ & Daughters Osetra caviar, check out their shop and products, here. Meanwhile, other previous caviar posts beside the Beluga one include this French farmed Oscietra caviar, this more economical potato and caviar dish, caviar pie, and of course, a post on local bihud. :)