If we were to imagine a feast of pure luxury, it would likely consist of fountains of champagne , perfectly cooked Wagyu steak, smoked salmon blinis with delicate clouds of crème fraiche, and the option to order anything else we could possibly desire – including, but not limited to, barrels filled to the brim with the finest caviar. We spoke with Chef Thomas of Blue by Eric Ripert fame, a decorated seafood restaurant at the Ritz-Carlton Grand Cayman, for some key insight into the opulent world of caviar production and consumption. Chef Thomas explains, “Caviar refers to the eggs, or roe, harvested from sturgeon species.
Each type of caviar is linked to a specific sturgeon species; for example, Osetra caviar comes from the Osetra Sturgeon (Acipenser gueldenstaedtii), while Baerii caviar is derived from the Baerii Sturgeon (Acipenser baerii). “The process of making caviar involves harvesting the eggs once the sturgeon reaches maturity. This includes carefully removing the egg sac from the fish, eliminating impurities, and lightly salting the eggs according to the caviar expert’s precise recommendations.
” “Caviar’s reputation as a luxurious delicacy stems from its rich history and the intricate process required to produce it,” Chef Thomas reveals. “Historically, caviar was reserved for royalty, such as the Shah of Iran. In modern times, its exclusivity is tied to the lengthy time investment—many sturgeon species take 10 to 15 years to reach maturity.
” Che.