Caviar and oysters are one of those perfect combinations that feel like they were made by the gods of flavor just to grace our taste buds. Even better, the preparation couldn’t be easier. Simply place a dollop of good caviar on a raw oyster and enjoy. When paired together, they enhance each other’s saltiness. The combo is a perfect appetizer for any occasion.
Caviar has traditionally been eaten on a blini with crème fraiche. Adding an oyster enhances the entire preparation, creating a combination of flavors that could be called decadent.
We currently offer two types of caviar to pair with your oysters.\
Smoked Trout Roe
Delicious cold-smoked trout caviar, made from fresh trout roe that has been seasoned with sea salt and lightly smoked with natural apple and cherry wood.
The roe is processed and stored in a cold-smoke environment of near-freezing temperatures so that it infuses slowly and safely without overpowering the natural flavor of the eggs. Great for eating right off the spoon, adding flavor to sauces and topping fresh oysters or seafood dishes.
Hackleback Caviar
A tasty, dark and mild roe harvested from American sand sturgeons indigenous to the Missouri and Mississippi rivers. All the classic taste of a sturgeon caviar from America’s last wild caviar producer.
Take either pairing to the next level by pouring a bit of high-quality gin into the oyster’s shell before slurping.
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