When is Egg A Fish? For The Love of Caviar

When we think of our eggs, scrambled, fried, poached we usually think of chicken eggs or ok may be ducks eggs, but how often when we think of something as everyday as an egg do we think of fish eggs? Far more sumptuous, far more regal and yes not an everyday occurrence. Find out about a great venue to explore this most desirable of eggs can be explored, here in When is Egg A Fish? For the Love of Caviar.

Image by by Catfisheye.

There are duck eggs and even ostrich eggs these are rather fancy eggs but the most luxurious of all eggs has to be those of the sturgeon family of fishes. From the 10th century onwards these fish eggs would come from the black seas to the tables of noble Greeks.

Now just to be clear Caviar must come from one of the 27 species of sturgeon on the planet, no other type of fish roe counts as caviar. Think of it likes it luxury cousin Champagne, only sparkling wines made in the Champagne region of France have the right to be called Champagne.

High in protein and healthy fats, low in carbs, and free of sugar, Caviar has an impressive nutritional panel and is considered healthy but remember Sodium and cholesterol are still somewhat high in this food.

And if you thought it was just black in colours you are wrong. The colour of these precious eggs is as intriguing as its taste and texture. You’ll find pitch-black and steel-grey beads, as well as every shade of bronze and gold imaginable. Don’t be surprised if you find light forest green or jade, with interesting flecks of colour too.

As far its taste? and sensation in the mouth? Its a very nuanced experience. Firstly expect a slightly sea-like-water saltiness accompanied by a mild fishy taste. Yet at the same time is is super rich and almost buttery facet and dependent of the type of fish it comes from and what that fish eats and where it swims means it cna have a mineral nutty or even a slight sweetness. As you bite down on the bead like eggs imagine tiny taste explosions

Its also has a nickname or two seeing as it is one of the most expensive foods on the planet, its nickname is Black Gold, and so special it even has its own holiday, Nation caviar day falls on July 18th.

So now you have a few interesting facts with you why not go eat some? Caviar Kaspia London, in the heart of Mayfair, has recently relaunch its iconic restaurant, bar, and private dining rooms. Situated in a stylish townhouse on Chesterfield Street, this marks the first significant revamp since Kaspia’s grand opening in April 2019.

With the opening comes an exquisite new menu, curated by acclaimed chef Julien Tworek, whose impressive culinary career includes time at celebrated venues such as Sketch and The Arts Club. The menu features a curated selection of premium caviars, including: Imperial Baeri, Kaluga, Royal Beluga, and Oscietra Reserve.

In addition to the culinary and design updates, the significant transformation of all is that the once-exclusive members-only club has now evolved into a public restaurant and bar.

And just to get mouths watering the reinvented signature Baked Potato, is on the menu. An iconic Kaspia classic has been given a fresh look, featuring its signature champagne-cream- infused fluffy centre, a double-baked crispy exterior, and a choice of premium caviar.

So now you know eggs are not just eggs, they can be the very height of luxury, sophistication and do taste utterly exceptional.

Find out all you want to know at caviarkaspialondon.com

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