Snail caviar. The latest food trend...

I think *true foodies would agree that Almas, Beluga, Osetra and Sevruga are the most refined, tastiest caviars available. Anyone I've ever met that claims they "hate" caviar, hasn't ever had the good stuff. They haven't enjoyed a fresh blini with caviar and creme fraiche! Maybe a sprig of chive to garnish ? Simply briny, delicate and delicious.

Now, I've recently read about snail caviar in a chef magazine and was taken back. I suppose if you monitored their diet, but it's still snails in my opinion. Consider the source though, because I'm not a big fan of escargot(and I've had it many ways.) It's just not my thing at all. SInce I've never actually had it, I can't make a firm judgement one way or the other. Plus, being hip to food isn't cheap. Snail caviar retails for $115 for 1.8 ounces. I don't wan to try it that badly!

Here's an interesting article to read more about this delicacy:
http://urbandaddy.com/nyc/1403/Snail_Caviar_at_The_Modern_New_York_City_NYC_Served_Up_UrbanDaddy_Archives


Suggestions for Enjoying Traditional Caviar!
Remove the caviar from the fridge and let stand at room temperature unopened for ten minutes before serving.
The caviar may be transferred to small bowls or consumed directly from the container. Putting the container on crushed ice will help prolong the caviar's freshness. There are several decorative caviar presenters on the market specifically for this purpose.The idea that you shouldn't use metal spoons to eat caviar is a myth, but I'm still old school. Caviar is stored and sold in metal containers with no adverse effects. Traditional caviar spoons, available at fine culinary retailers are made from mother of pearl or bone. This is my personal preference!


Caviar has a delicate flavor and should be served with accompaniments that don't overwhelm its flavor. Remember less is more. Traditional garnishes are small slices of toast, blinis, unsalted crackers, or creme fraiche. Ice-cold vodka or champagne is the drink of choice. If you are serving caviar by itself, figure on 1 to 2 ounces per person. If the caviar will be served on top of something else as an hors d'oeuvre, 1/2 to 1 ounce per person is the usual.