Delicious decadence
Top tips for enjoying caviar at home from the UK’s leading caviar expert, Laura King, MBE of King’s Fine Food in Twickenham.
Why is caviar so synonymous with luxury?
I think this is due to its rarity, the labour-intensive production process and, ultimately, the cost. Plus, the exquisite flavours and textures have made it a symbol of opulence and celebration.
What should one look out for when buying caviar?
Always source it from a reputable supplier for quality assurance. Check the label for sturgeon species and origin. Inspect the colour and consistency – it should be glossy and firm, not too oily, and shouldn’t really smell. Avoid overly soft or discoloured caviar, overpowering fishy odours or sour notes, and beware of caviar with vague origin information.
King’s was the first caviar importer to introduce DNA testing – why?
It’s so that we can be sure of the species and the type of imported caviar, protecting consumers from fraudulent or illegal products. How best to choose a caviar and calculate how much you need? We can advise on this, depending on taste preference, budget considerations, the occasion, and whether it’s for a canapé or a main course dish.
I would say it’s always better to have a little extra than run out!
How would you recommend storing it?
Keep it in the fridge; once opened, it must be consumed within a few days. Ensure it doesn’t exceed its sell date as this can affect the taste and quality.
What’s the best way to taste it?
Place it on the soft cushion of the back of the hand between the thumb and forefinger. Let it rest for a few seconds, then taste, allowing it to roll gently inside your mouth.
The caviar should be soft on the palate. It shouldn’t pop in the mouth – this only happens when caviar has been pasteurised, which firms up the egg and gives caviar an ambient shelf life.
This is not something we recommend, as pasteurisation takes away the subtlety of the product.
How would you recommend serving caviar at home this Christmas?
It’s best served chilled straight from the fridge – keep it on ice whilst serving to maintain the temperature and quality. Try it on a warm blini with crème fraiche or wrapped in a chopped soft-boiled egg.
Try a jacket potato with caviar on top for a Boxing Day treat. Do you need special spoons? I would always recommend eating caviar with a mother of pearl or horn spoon.
Never eat it with a metal or gold-plated spoon, as it will oxidise the caviar.
Best drinks pairings?
Chilled vodka or Champagne. What is your favourite way to enjoy caviar at home? I love it with a softly boiled egg on Christmas morning and a crisp, cold glass of Laurent-Perrier Grand Siècle.
FOOD OF THE KING’S
Founded in 2004, Twickenham’s King’s Fine Food is the largest importer of caviar in the UK and stocks many delicacies, such as fresh truffles, smoked salmon, Amedei chocolate and more, and seasonal hampers. In 2021, the company was granted a Royal Warrant, and today, it is run by Laura and her daughter Holly, who live between Walton-on-Thames and Weybridge.
If you’re new to caviar, try King’s Oscietra – these golden-brown eggs have an earthy flavour with a delicious, decadent, buttery sweetness, similar to lobster. Available in a handy (stocking filler sized) 10g tin for £16.70. kingsfinefood.co.uk.
