(Bloomberg) -- Caviar, once the epitome of a luxury good, is now as ubiquitous as an espresso martini. It’s become a standard garnish for everything from platters of fried chicken to brunch scrambled eggs to a bowl of Doritos.
And more is coming to restaurants, bars and gourmet outlets. According to menu-tracking company Datassential, caviar will appear on 11% more US menus by 2028, growth that analysts say will top 73% of all other foods, beverages and ingredients. That’s thanks in no small part to TikTok and viral videos for pairings with formerly unorthodox products like Pringles. “We’ve found that while younger consumers are less likely to have had both caviar and roe, those who have tried it are more likely to love it than their older generation counterparts,” says Claire Conaghan, a Datassential associate director. As roe becomes a not-so-unusual garnish for nacho cheese snacks, the global market is projected to rise from $417 million in 2023 to more than $709 million by 2030.
As the number of consumers of caviar continues to grow, so do entrepreneurs who can advise on the optimal variety to garnish an oyster or a Wagyu hot dog. Chef and sommelier Kendra Anderson is co-founder of Chicago-based Caviar Dream, the country’s first Black-and-female-owned purveyor of fancy fish eggs. Her focus is sustainably produced caviar at affordable prices, ranging from $55 an ounce for domestic hackleback sturgeon to $135 an ounce for her Imperial Osetra.
“There are so many roadblocks to enjoying caviar,” says Anderson. “There’s price, confusing terminology, folks who’ve never heard of the word blini, who have no idea what crème fraîche is and don’t have a mother-of-pearl spoon lying around their drawer. I want everyone to see themselves as caviar consumers.”
The boom has also been helped by the improved quality of farmed sturgeon and other domestic roe-producing whitefish, notes Anderson. Advances in aquaculture and breeding mean better quality eggs and wider availability.
The chef also urges customers to be increasingly creative with their pairings with caviar. “I have very few thoughts about what not to eat caviar with,” says Anderson. “It’s great with Pringles, chicken nuggets, white pizza, on a hot dog, or BBQ brisket. I have put it in pasta and on a burger.” And if you want to spoon it on a grilled salmon steak or a bowl of risotto, go ahead, she says. “It’s like adding salt—it makes your food taste more like your food. Why not put something special on your scrambled eggs?”
But maybe you have a specific soiree in mind. We asked Anderson for her best suggestions for caviar service for everything from a splashy holiday dinner party to a solo movie night.
Best for a Party on a Budget
For big, festive gatherings on a budget, Anderson recommends starting small and affordable. Marky’s American hackleback ($55 per ounce), sourced from glossy black domestic hackleback sturgeon, is affordable because the fish can produce eggs after only four years. The flavor is most similar to Ossetra: balanced and creamy, almost like salted butter.
For something a little more luxe but still economical, reach for Paramount’s Royal Siberian caviar ($72 per ounce). Farm-raised in China, the tiny black pearls pop with a briny rush.
Serve it: With Champagne or a cold kölsch. Spoon it over poached salmon, on top of risotto or potato latkes, or just pop open a can of Pringles.
Best for a Night of Netflix
Because couch caviar is now a thing, you should prepare for an indulgent night in. Noted tinned seafood company Fishwife has collaborated with Tsar Nicoulai Caviar for its inaugural roe release ($99 per ounce). Their sustainably harvested California White Sturgeon caviar comes in fun, colorful packaging and adds a hit of the sea to salty snacks and almost any food you want to order in.
Serve it: With sushi, fried chicken, dim sum or Doritos.
Best for Bumps
For the omnipresent mounded bumps, Anderson recommends a classic, the little black dress of caviar—Osetra, because “you’ll want something that brings you that familiar caviar flavor.” California Caviar Co., the country’s only vertically integrated and fully sustainable caviar operation, is also female-founded and led. Its unctuous, briny Royal Osetra ($158 per ounce) is perfect for bumps. So is Anderson’s own Caviar Dream Osetra. ($135 per ounce). As for how much you’ll need: Anderson estimates about 10 to 14 bumps per ounce, or about 30 grams, so plan accordingly.
Serve it: Solo.
Best for Weekend Brunch
There are two excellent options that go with the quintessential weekend meal. One is smoked trout roe, the bright orange eggs that deliver a salty pop of texture to a good bagel sandwich. Look for Fulton Fish Market’s smoked trout roe ($51 for 4 ounces)—fat and glossy orange pearls that add a burst of brine. For a meal featuring scrambled eggs, there’s Kaluga hybrid caviar, specifically the option from Number One Caviar ($75 per ounce). This hybrid sturgeon—a cross between the Kaluga and Amur—has become the darling of the caviar market, prized for its slightly larger roe and buttery, lightly salted finish.
Serve it: With a bagel buffet, if you’ve got smoked trout roe. And with any style eggs, for Kaluga hybrid.
Best for a Cocktail Glass
Marshallberg Farm’s Caviar Cristaux ($95 for 4 ounces) are sparkling dehydrated Osetra crystals that you can pour into a pepper mill to “season” nearly anything. Or, use the crystals like you might use cocktail salt, for crusting the rim of your martini glass.
Serve it: As a garnish for all kinds of nonsweet martinis or drinks that could use a briny kick.
Best for a Splurge
For a luxurious soiree, opt for Petrossian’s Special Reserve Ossetra Caviar ($409 for 30 grams) or Browne Trading Co.’s Royal Belgian Osetra Caviar ($185 for 30 grams). Both have complexity, balance and terrific texture, and both are showstoppers.
Serve it: In the tin, on ice with blini, crème fraîche and chives.
Best for Vegans
Danish producer Caviart has created seaweed caviar ($75 for 500 grams) for anyone skipping fish. This plant-based caviar is jet black. Says Anderson: “It looks just like caviar and has a fresh nori flavor—nutty and salty.”
Serve it: With fried tofu, Japanese sticky rice bowls, seaweed crackers and vegan savory dishes galore.
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