How do caviar taste? Whats the best way to eat it?

Answer 1

I had never tried it before.But I think its a bit sour,and its good to eat on crackers.

Answer 2

I personally love caviar. It is salty and "pops" like the lady RliR above me said. It has sort of a funny texture because of all the tiny eggs. Good caviar isn't particularly oily (like Milton above me says). And it's not sour either.

I also like the kind of roe you get in sushi places (tiny masago or large salmon roe).

Good caviar tastes really lovely on small roasted potatoes with a dollop of sour cream & a sprinkle of caviar. It's nice on small potato pancakes with creme fraiche too. It's nice on deviled eggs. It tastes great plain on a crispy cracker.

It's not for everyone. But I like it. The lady way at the top (Crystal Sweetie) who claims she can afford caviar and champagne but thinks they are terrible...I don't know if I would brag about that. Talk about ego, she's got one!

It's an acquired taste, for sure... but if you love these things as I do, it's a nice way to celebrate special occasions. You don't need an ego to like these things. There was a time when drinking good wine was considered a "rich person thing" and now more people are learning how and enjoying it.

Champagne & caviar are really nice when you buy good quality (they don't have to cost an arm and a leg...but get the best you can afford within reason).

Answer 3

Um. Caviar is one of those expensive things you just aren't going to have very often. It's pricey but you don't have to insist on only the Russian kind (it's REAL good) because only the very bottom range is not so good. I love it's salty, sea taste. It's texture is not entirely unlike tapioca pudding, although the two things could not taste differently.

It's good on toast (get some good bread. If you're eating caviar you don't want Sunbeam, ya know?) It's surprisingly good on baked potatoes. I love it with raw tuna and yellow fin. Heck, you can spoon it right out of the tin if you like.

Answer 4

Caviar is very salty and when you bite down on it, it pops. The best way I've had it was on an open-faced sandwich that was made with a slice of sourdough bread topped with lettuce, shrimp, a dollop of mayonnaise with caviar sprinkled on the mayonnaise. There were two other kinds of open-faced sandwiches served as well. That was my first taste of caviar. The restaurant was wonderful. It is called Copenhagen Tea House in Chilliwack, Alberta, Canada.

Answer 5

The last time I ate caviar it was a bit salty for my taste even on a cracker, but for some it is one big gigantic cuisine.

Answer 6

Caviar is salty, fishy and oily. The traditional ways to serve caviar are on very thin toast or on blinis (a small thin buckwheat pancake) with sour cream and chives.

Answer 7

I love the stuff! It is salty though. I eat it on wheat thins. Once I tried some rice crackers but the taste of those were too strong and overwhelmed the taste of the cavier.

Answer 8

It must taste really bad. Once my hubby and I attended a cocktail party outside on the patio of a hotel. Hubby decided to try the caviar and it wasn't but a couple of seconds until he was spitting it into the bushes. Funny, huh?

Answer 9

Interesting - is 'caviar' singular or plural ? Hmmmmm.

It is an acquired taste...mostly salt , with a fish oil flavor.

Best- very cold, on a cracker or flatbread with mayo and/or a touch of salsa picante.
Not my favorite.

Answer 10

For anyone who has a giant ego, CAVIAR may be the "thing" that rocks your boat. It is just another name for "fish roe." I personally wouldn't waste my time entertaining myself and other partygoers with this "mess." It truly is NOT what I would celebrate the New Year or any other holiday, eating. The champagne is NOT exciting either. Thank God that I had the opportunity to afford it, but I am grateful to find out that I don't like it. Peace, Love and God Bless.

Answer 11

Tastes salty and fishy. A little like canned anchovy filets. I like it! It is good on simple bread or unflavored crisps or crackers. People who think it is nasty (goes for champange, to) have only gotten to try the really cheap crap.

Bert