Skip to main content

Chug a Beer With Your Caviar

Feasting is our column dedicated to cooking, grilling, eating and discovering what’s on the menu across America and the world.

We’re big fans of caviar here at The Manual, those tiny little spheres of salty roe that can elevate pretty much any dish, from blinis to scrambled eggs. But just like any number of fish in today’s world, caviar is many times obtained unsustainably in places where overfishing is prominent. And as much as we love the taste of this delicacy, the thought of jeopardizing an ecosystem leaves a bad taste in our mouth. Lucky for us, and all of you roe lovers out there, KHAVYAR is doing things the right way.

KHAVYAR
Image used with permission by copyright holder

KHAVYAR believes sustainability is more than just good business. It’s a passion born out of a deep respect for our environment and protecting the world in which we live. Led by people who have decades of experience in the market, KHAVYAR is able to cultivate impeccable roes that pass a rigorous set of standards before hitting their website. And they believe caviar shouldn’t be exclusive to only a select few, so it’s a priority to make their product available at price points anyone can enjoy.

To get a better understanding of how KHAVYAR does business and to get some inside info on how to know if you’re getting the good stuff, they answered a couple burning questions for us below. We even asked the guys at L.A. restaurant Animal how they like to eat and drink with it.

The Manual: We’ve seen a steady rise in sustainable caviar, especially in the last six months. What do you attribute to this booming business?

KHAVYAR: Overfishing of sturgeon in the Caspian Sea, which borders Russia and Iran, and a U.S. ban on Caspian beluga caviar has allowed for sustainably-farmed caviars from America, Europe and Israel to grow in popularity. The quality of the eggs is excellent, and the American version is slightly more affordable than what is imported. Also, today’s consumers are looking for luxury brands that both fulfill their desire for a delicacy at the right price and are centered on sustainability.

The Manual: For caviar beginners, what are some essential things to look for when seeking out quality roe?

KHAVYARKHAVYAR: Caviar is made from “roe” (or eggs) from female sturgeon, which are found in the Caspian Sea, Black Sea, parts of America’s Pacific Northwest and South Atlantic waters, and fresh-water lakes and rivers across Europe. The three most recognized types of sturgeon caviar are Beluga, Osetra and Sevruga. Roe that comes from other fishes like salmon and sea trout are a more affordable, and just as delicious, alternative to caviar.

When looking for freshness and quality, keep the following in mind:

– Appearance: Shiny and glistening like crystals in the light – should not look oily or dull

– Taste: Fresh caviar separates and pops in the mouth and should not feel mushy and pasty on the tongue.

– Care: Should be kept in the coldest part of your refrigerator, near the bottom and to the rear. It will last up to two months unopened and up to one week once opened.

– Presentation: Allow it to rest unopened at room temperature for 5 to 10 minutes prior to service. The caviar can be served directly from its glass or tin container or transferred to a glass bowl nestled into a bed of ice.

Related: The Modern-Day Meat Stick: Belcampo Beef Blunts

The Manual: When it comes to pairing caviar with beer, what are the rules? How can you choose the best possible beer for the roe you’re about to taste?

Animal: In my personal opinion, there are no rules for what you should or shouldn’t have with your caviar. I personally like it with a lighter brew like House Beer because I think the salty nature that caviar holds pairs well with something light in body.

The Manual: We love caviar, especially when it accompanies some of our favorite dishes. What types of food would you suggest topping with it?

KHAVYAR: Just to name a few – eggs, pasta, pancakes, potatoes, asparagus, caramel, cream and the list goes on!

Editors' Recommendations

Amanda Gabriele
Amanda Gabriele is a food and travel writer at The Manual and the former senior editor at Supercall. She can’t live without…
10 incredible ways coconut oil can boost your health
Curious about the many health benefits of coconut oil? We break it all down here
Coconuts on a tree

Coconut oil can be used for a lot of things, from searing to frying and even putting on popcorn. It's also full of health benefits, which is a bonus for something so tasty. You may be cooking with the stuff already, or using it to deal with some dandruff, but you may want to up your intake once you realize how powerful the stuff is.

So what are the benefits, aside from a smell and taste that whisks you away to the tropics? Well, it can help you lose weight and aid your fitness routine and even take on cholesterol issues. It can also be used in a variety of ways, making getting your daily dose of the stuff all the easier.

Read more
The gin cocktail recipes you can’t live without
Anytime is a good time for a gin cocktail. Here are some of the best recipes to try
Tom Collins cocktail

Any season can be gin season. Unlike some other spirits, gin is great year-round. Maybe it's the fragrance, maybe it's the many botanicals that go into the stuff. Maybe it's great year-round because we simply just want a good cocktail.

If you're mixing up whiskey cocktails or engineering tequila drinks, more power to you. We simply encourage you to embrace gin and not just as the ball and chain to tonic. No, a good gin can do wonders in a number of cocktails, bringing fresh, herbal flavors to the mix and working great with high-toned additions like citrus and other fresh fruit.

Read more
The whisky regions of Scotland: Each has its own history and flavor profile
Your cheat sheet to Scotch whisky regions
Whisky

Scotch whisky beginners might take a sip of two or more drams from random distilleries and assume all of it tastes the same. This thought process couldn’t be further from the truth. But there are reasons why they can’t imagine that there are different types of Scotch whiskies. This is likely because they haven’t yet refined their palate to the various nuances of the spirit and because there’s a good chance the whiskies are from the same region. Thus likely making them taste similar.

If you didn’t know it already, there are more than 120 distilleries in Scotland, grouped into five different whisky regions (as well as one more that is often thrown in there) in Scotland. Each one has its flavors, styles, and history. They are the Highlands, Lowlands, Speyside, Islay, and Campbeltown. Some people also add in “The islands” because Scotch is produced on Jura, Arran, Orkney, the Isle of Skye, and other islands off the coast of Scotland. Those islands also fall under the Highlands region.

Read more