by Fred McMillin
Caviar, The Superstar
From our interview in Teheran with the world's foremost authority on Iranian caviar, Professor A. Keyvanfar, who said.
Caviar is the most delicious and most expensive food ever known. [The legendary French chef Escoffier agreed, writing a century ago, "Caviar is undoubtedly the richest and most delicate of all hors d'oeuvers."]
Caviar is prepared from the eggs of a prehistoric fish, the sturgeon.
We know it was produced as early as the 3rd century B.C., when an ancient author known as Elan wrote, "From the Caspian Sea, they caught Elephant Fish," a sturgeon that weighed over 3,000 pounds. [By Roman times, the fish was highly prized, but only the poor ate the eggs. They were disliked by the elite.]
The Rest of the Story
The word "caviar" is from the Turkish KHAVIA, which refers specifically to eggs of the sturgeon. The great Alexander Dumas was so impressed that he actually visited the shores of the Caspian (as did my wife and I...see photo of her with the fishing nets.) The roe is lightly salted, and kept at low temperatures to preserve it.
At the Hotel Iran in Rasht on the Caspian, the wonderfully-fresh caviar was served simply with inch-thick slices of coarse white bread, fresh butter, and wedges of lime. Stronger roe requires stronger toppings, including chopped onion, etc.
Here's a suprise. You can freeze Iranian caviar once, let it thaw slowly for a day in the frig, and it will be fine. We flew from Teheran to London with about seven pounds of caviar frozen in thermos bottles for a program at London's International Wine & Food Society. My wife served the caviar with blini and sour cream. It drew raves. (Incidentally, the eggs break up if you try to re-freeze them.)
Nothing better than a 100%-Chardonnay sparkler.
Here's a good, affordable one.
Pacific Echo Blanc de Blancs
In World War II, Field Marshal Montgomery found a large supply of caviar in a captured German officers' mess. He had it served that night to his troops. When he arrived one of his loyal soldiers held up a spoonful and said, "I'm sorry sir, but this jam tastes fishy."
More articles by
Welcome to WineDay, the electronic Gourmet Guide's daily update. Monday through Thursday, WineDay presents a wine profile. Then on Fridays we present the Winery of the Week to take you through the weekend.
The Global Gourmet
Copyright © 1999—the electronic Gourmet Guide, Inc. All rights reserved.