A Beginner’s Guide to Caviar
“Timeless, sophisticated craftsmanship, elegance, beauty, discovery and great taste.”
Might this be the description of a classic opera? A breathless appraisal of an architectural icon? Perhaps a transcendent novel? No, it’s how John Knierim, vice president and secretary of Calvisius Caviar USA, waxes poetic about fish eggs—sturgeon, to be exact. It’s an experience to enjoy year-round, and an easy way to make an extravagant event out of a ho-hum Wednesday night.
Strictly speaking, caviar refers exclusively to the roe of certain Beluga, or European sturgeon, from the Caspian and Black seas, but overfishing and mismanagement have shifted production to sturgeon