The Best Things In Life Aren’t Really Free… But They’re Worth It!!!

Chef Robert Okura

When you hear the words “precious,” “luxurious,” “extravagant,” and even “decadent,” certain things most likely come to mind. Vintage wines, diamonds, exotic, far away tropical islands, chauffer driven limousines, and penthouse suites in 4-star hotels are just a few examples. CAVIAR is without a doubt, one of those luxurious, extravagant, and sometimes decadent pleasures in life that so many of us dream of. And although once thought to be an indulgence for only the rich and famous, caviar and other gastronomic delights now grace the tables of food lovers everywhere.

Chef Robert Okura

According to the Larousse Gastronomique, the word caviar comes from the Italian caviale. In the simplest of terms, caviar is “sturgeons’ eggs that have been salted and allowed to mature.” Careful study of culinary history suggests that caviar may have made its first appearance as far back as 1432. By 1920, it had been introduced to France by Russia. The French production of caviar was officially organized by Louis XIV. However, it is believed that the world-renowned hotelier, Charles Ritz, was responsible for establishing the gourmet status of caviar by making it a permanent menu item in his hotel. It would be difficult to imagine that a meal served amidst such lavish surroundings would not include champagne, truffles, and of course caviar.

By law, in the United States and France, any product referred to simply as “caviar” must come from the eggs of the Sturgeon. Sturgeon, is a prehistoric fish that can grow to over 10 feet in length, and weigh more than 1750 lbs. 

There are more than 25 species that exist globally, and they have all remained unchanged since their beginnings. Unfortunately, this seemingly never ending cycle of life is posing a very threatening situation. Because they have not evolved, their immune systems fail to protect them from the pollutants of today’s industries. 

Back in 1967, the contaminants discharged into the Caspian Sea killed more than half a million sturgeon in the northern (Russian) part of the lake. This was and still is a major concern to caviar lovers, especially when 98% of the world’s supply of caviar still comes from the Caspian Sea.

The high price of caviar is certainly influenced by “rarity.” However, there are several other factors that come into play, beginning with the way the eggs are gathered from the female fish. It is a painstaking process that must be done swiftly to maintain freshness, and gingerly to protect the fragile nature of the eggs. 

Once the eggs have been removed from the fish, they must be separated (by hand) from their natural casing. Salt is used in the making of caviar, but not just any salt. Prior to 1914, only salt from the seas of the Astrakhan Steppe in Russia was used, and only after it had been stored away for seven years to remove the excess chlorine. 

Today, various sea salts are used that have gone through a purification process. So the salt is used as a preservative and as a curing agent. Here lies an initial paradox: the more salt used, the less danger of spoilage, the less salt used, the better the flavor. With the high degree of flavor and perishability comes the high price point.

The three best known types of Russian caviar are all named for the species of sturgeon which produce them. Beluga, which is largest size eggs that are light-to-dark gray in color, and have a smooth buttery flavor unequaled by any other. They are also the most expense retailing for well over $100 per ounce. Next there’s Ossetra at around $60 per ounce. These eggs are slightly smaller than Beluga and have a range of colors from light brown-gray to golden brown. Their flavor has been described as being slightly sweet with a nutty finish. Finally, there’s Servuga which is the smallest eggs and sells for approximately $40 per ounce.

During recent times, much has been written about caviars from other parts of the world. For example, Iranian caviars which are now available in the U.S. for the first time in 20 years, are becoming increasingly popular And although less expensive than their Russian counterparts, they are considered to be some of the finest caviars in the world. There are even American caviars that have received extremely high marks. The American Paddlefish from the Yellowstone River in Montana produces the Grey Pearl American Caviar. Fans of this domestic treat say it as second only in flavor to Beluga, yet it retails for around $15 per ounce.

Whichever your choice may be, there are a few simple rules that must be observed. Caviar must always be stored under refrigeration (28º to 32ºF). NEVER FREEZE CAVIAR!  Unopened jars may be held for 15-20 days. Once opened, the caviar must be consumed within 2-3 days. Caviar must always be served chilled and never cooked. Cooking causes the eggs to burst and/or toughen.

When serving caviar, never use a metal or even a silver spoon. Such utensils will impart a metallic flavor to the eggs. Special spoons have been designed specifically for the purpose of serving caviar, the most well known is of course the Mother of Pearl caviar spoon. 

How to serve caviar was easy compared to determining what to serve with caviar. Purists believe that caviar needs nothing more than a lightly toasted piece of bread with just a hint of sweet butter. The possibilities are actually endless, and are only limited by ones personal likes and dislikes.

The question of what to drink with caviar is the most difficult question of all. Traditionally, “frozen” vodka or chilled champagne have been the beverages of choice. But in this modern day and age where anything goes, don’t be surprised if you hear someone ask…”got milk?”

If it’s true that the best things in life aren’t free, it’s also true that life is too short. So indulge in the simple pleasures that life has to offer, even if it has a price tag. After all, it’s worth it…and so are you.

Enjoy!!!

Chef Robert Okura, C.E.C, C.F.B.E is the Vice President of Culinary Development & Corporate Executive Chef of the Cheesecake Factory Incorporated. Chef Bob Okura has over 25 years of experience in the culinary arts. He has worked in a range of operations from large scale catering companies to "Silver Service" fine dining rooms and multi-million dollar casinos and 4 star resorts. He is an active member of the American Culinary Federation, Les Amis d' Escoffier and the Chaine Des Rotisseurs. He is also Certified Executive Chef and an executive officer and board member of the International Corporate Chef's Association.

His talents have earned him numerous accolades from various segments of the industry.

* The Black Culinarian Alliance, "Jefferson Evan's Achievement Award 2004

* Nation's Restaurant News "Menu Masters Chef Innovator Award 2003"

* Best New Menu Item Award 2002

* Restaurant & Institutions Magazine's "Choice In Chains Food Quality Award 2002

* Restaurant Business Magazine's "Menu Strategist 2001 Upscale Dining Award"

* The American Tasting Institute's "National Master Taster Golden Medallion 2001"

* The Professional Chefs Association's "Culinary Excellence and Outstanding Achievement Award 2000"

* The American Academy of Restaurant & Hospitality Sciences "Best Chefs in America 1996 Award"