Once a year seems like a nice frequency to enjoy some really good caviar. With the holidays approaching, some of you might be in the mood for salted fish eggs… Last year, my caviar post on Iranian Beluga Caviar was something special, and I don’t anticipate more of that quality of wild caviar for many, many more years. So when this small tin of very good French farmed Oscietra arrived at our home on a little ice, I wondered what I had done in the recent past to deserve this extravagant gift…
We brought the tin of caviar out to the beach, and The Teen had six friends over, all of them celebrating some major teenage milestone… And of course they happened to wander into the kitchen just as I was getting ready to selfishly indulge in my little tin of Oscietra. Little squares of brioche toasted with a little shmear of sweet butter and topped with some caviar… All of the girls had one small serving and every single one of them, to my surprise, enjoyed it. But the rest of the tin was for me and Mrs. MM!
Farmed caviars are the gourmand’s answer to indulging without guilt. And I must say, this was a fantastic tin of oscietra! I don’t eat caviar enough to even dream of differentiating the slight nuances between different types of caviar, but you can easily tell good from bad.
There aren’t many places you can indulge in this delicacy in Manila, but I noticed Margarita Fores’ Lusso at Greenbelt 5 has an interesting selection in case you received an unexpected inheritance, large performance bonus or just want to indulge. Bacchus Epicerie should also be bringing some caviar in for the holidays. And Santis delicatessens have a selection on offer as well. And Marketman’s kuripot tip? S&R sometimes carries both black and red fish roe. If you mix the red roe with blitzed salmon and cream cheese (don’t blitz the roe), it makes a VERY luxurious sounding canape and a fraction of the cost of the finest caviars! Enjoy!