Today, so my research tells me, caviar day. Which kind? Whichever kind you like.
Black caviar is from sturgeon varieties – beluga, sturgeon and stellate sturgeon – and is not (as one might expect) always black. Sometimes it is grey (beluga), sometimes a quite a dark bronze-y shade (sturgeon) and finally deep inky black (stellate).
Red caviar comes from either on of variety of salmon or trout – keta (dog salmon) is apparently considered the best type of red caviar.
Though interesting in a sort of intellectual and Trivial Pursuit sense, all this this leaves me essentially unmoved to take any action since, I confess, I do not care for the stuff. No, it’s not because I have not had good quality caviar. It’s not because I wasn’t given the right “garnishes.” I have tried it on three occasions – and at BEST, I was able to summon an internal “meh.”
Caviar didn’t always have the cache it does today. In fact, it was used as pig and animal feed until the end of the 18th century and when it first became a “thing” in America, they gave it away free in bars – like a small fishy version of today’s free peanuts that are supposed to make you a thirstier and more profitable customer. The pigs and bar flys are welcome to it – at least, they are welcome to my share.
But don’t let me stop you – my lack of interest in caviar just means more for you. So grab your topping of choice and your champagne or ice-cold vodka (I gather there is some debate about which is best choice for maximum caviar enjoyment) and enjoy.
I’ll be over here prepping for Ice Cream Day (July 19).