Originally Posted by chompion

Caviar is fine dining at its best. Its effectively salted fish roe harvested in limited amounts and made available seasonally. I'm not sure what SQ serves but the best obtainable in the U.S. is Golden Iranian Osetra at $200+/oz. I doubt airlines would serve that even for Fare Code F customers. Caviar comes in different classifications like beluga, osetra, etc. All denote the type of sturgeon and typically differ in size, pearliness, etc, etc.

(Fine caviar comes from sturgeon mostly-- some are sold as salted egg roe from paddlefish (not the real stuff).)

The tradition of sipping super chilled vodka after caviar is obviously Russian and dates back to practices by the czars and aristocrats themselves. The thought is that the vodka would cleanse the palate which can be left with a briny aftertaste. Think pickled radish/ginger with sushi. However, vodka shots can be too harsh. I prefer a vintage bubbly to complement. However, this is all personal taste.

As for offering a better vodka, I wholeheartedly agree. I think it may have to do with who SQ is partnering up with. Virgin Atlantic has the best selection.

Next time, skip the melba and ask for blintzs and capers. Lemon could kill the briny-ness and should be avoided on the high-end caviars.


Cheers!