Caviar is often viewed as a luxury item reserved for the rich and famous. The thought of trying to purchase this often expensive item, is more then a little intimidating to many would-be connoisseurs.
Instructions
1. Know the various types of caviar as each type of fish roe has a different flavor. When most people think of caviar they think of either Beluga the most expensive, rarest and largest of the sturgeon caviars. Osetra, a yellowish gray to dark brown, stronger-flavored egg and finally Sevruga, a medium gray-to-black briny row and the smallest of the three.
2. Arm yourself with basic knowledge so less then scrupulous retailers will not take advantage of you. If Beluga is not in a blue tin, Osetra in yellow and Sevruga in red then you should run, not walk away from that retailer.
3. Learn popular terms in the caviar world such as Malossol. This translates to lightly salted and often means you are purchasing good quality caviar.
4. Research retailers and compare prices between your local retailers and your online options. Keep in mind if buying locally, aim towards specialty retailers and stay away from the supermarket shelves.
5. Find out the age of your caviar as caviar does not have a long shelf life: three to four weeks before opening is about the max and once opened you have about three days if properly stored at 30 degrees F to eat the caviar.
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