Originally Posted by
mitwg
I like caviar but I don't think it tastes very nice during flights.
If its high quality eggs, I like to have caviar without any sides at all when I have it at home, so its just caviar straight into my mouth (I actually first put a spoonful on the back of my hand to give it some acidity then suck/lick it up) + champagne.
On board however, I kinda feel barbaric if I was to do that so I try to use the condiments they give along with the toast or whatever and I just don't enjoy it as much.
Its not often that I fly F as I'm always stuck in J but in the occasion where I do fly F, I normally skip most of the food and have a very light meal on board.
I actually see caviar and other fish eggs more as condiments than delicacies in their own right. A few dollops on first rate cured or smoked fish - bliss.
But on their own, not that much on quantity you are able to devour due to the very distinctive taste and saltiness. And I'd still add chopped red onion and sour cream (smetana) to achieve that soft combo of salty, sour and the onion bite.
Also, the caviar - vodka connection is almost sacred, champers and other fine wines are better saved for less distinctive fish and seafood where they come on their own in a far superior way.