Originally Posted by hongkongtraveller
It may vary I guess, but basically out of the tin on chilled ice, especially when you order by the tin, rather than by the spoon, which is possible. I asked for creme fraiche. I don't know about other condiments. I like caviar directly out of the tin, but when on toast points of blinis, nothing more than creme fraiche and unsalted butter.
I forgot the vodka, I myself didn't have any, my parents had it.
The Almas caviar is basically white Beluga I'm told. In the tin, it looks like shimmering white pearls. I was told they recieve less than 5 1.8kg tins of the stuff every year. It is absolutely the best caviar I have ever had. It is well worth it if you have 600 pounds to burn. The XXL Reserve Beluga was also fantastic. The berries were incredibly large, and had a rich buttery favour, that I never had before.
For now, when I'm back in Toronto, a nice tin of Rommens and Heydary Black Label Beluga or Imperial will do it for me.........
There are very interesting accounts on caviar in Russian literature. In Czarist times the Royals and wealthy businessmen used to order buckets of the precious fish eggs and later in the drab Soviet reality most train station restaurants still served caviar on traditional Russian "grey" bread with Vodka shots measured in grams. I remember reading about an eye-witness account of an Orthodox priest getting his fill of Vodka while wolfing down caviar sandwiches during the Stalin era.
I believe the Caviar House uses exclusively Iranian sources, which I hope are more aware of the need to preserve the sturgeon population than the Azeri and Russian black market fishermen.
Creme Fraiche is nice, but I prefer the orginal Russian Smetana which takes the sour taste up a notch. The red onion is also essential for my fish egg experience with it's mild taste that adds to the overall flavour.
For drinks, many Vodkas taste too "hard" for me and the only one I have liked so far is the Russian Cristal and some St.Petersburg local brand I cannot remember. Would actually opt for a Chablis if there is a decent one available.