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Imported CaviarToday, Caviar is quite accessible - you can even buy it online. And the good news is that a little goes a long way, which puts it within reach of most of us. In fact, you can buy a one-ounce tin (enough for four to six servings) of top-grade caviar for less than a hundred dollars, lending your next dinner party a whole lot more prestige and sophistication (a party always perks up any time you say "Russian Beluga"). And caviar is nothing if not sophisticated.Caviar's flavors are generally crisp and clean and are often described as tasting of the sea. Caviar from the Caspian and Black seas, the gold standard, is soft and sensual on the palette, its buttery richness balanced with a slight tang, like an ocean breeze. While all caviar is brined, premium caviar should never be excessively salty. Its richness and ocean flavors should predominate. Which one to buy? There are several different varieties of caviar, but all are from the sturgeon: a rather large, scary-looking fish (you can find pictures online if you are curious) that lives in the Caspian Sea. In fact, only roe from the sturgeon is technically "caviar", and the best is "Malossol" (Russian for "little salt"), which has been processed with the least possible amount of salt. This is important for two reasons: first, excess salt will affect the flavor, but more important is that higher quality caviar needs less salt to bring out its flavor. It's a lot to sort out, though: Beluga, Osetra, Sterlet, American, Russian, etc. However, true caviar is most commonly available in three varieties: Beluga: The largest, most rare, and most expensive of the three. Large pearls that range in color from light gray (Grade 000) to dark gray (Grade 0) - never black. Creamy and buttery in flavor with a slight hint of ocean tang. However, Beluga is not necessarily the "best". Its rarity and cachet make it the most expensive, however many aficionados prefer Osetra to Beluga. Like anything else, the choice between Beluga and another variety comes down to personal taste. However, in the fall of 2005, the United States banned all imports of Beluga caviar from the Caspian sea in order to protect the sturgeon, which is in danger of extinction due to over fishing. As of now, the only Beluga that can be legally purchased in the US is from the Black Sea, and even that may be banned in the future. Osetra: Slightly smaller than Beluga, with a slightly bronzish color. Mild ocean flavor with a slightly nutty finish. Sevruga: The least expensive of the group. Very small eggs, almost black in color, with a pronounced ocean tang and a hint of saltiness. Where to buy? Sadly, the sturgeon population has been decimated by over farming and destruction of its natural habitat. Imports of Beluga caviar from the Caspian Sea have been banned in the US, and there are currently few Russian exporters of Osetra and Sevruga. As such, a black market for Russian caviar has sprung up, and much of the caviar sold in the US (whether in a store or online) is imported illegally. Therefore, it is important to buy only from a reputable source. Luckily, there is still an adequate supply of Black Sea and other caviars of similar quality. Caviar is best stored at 24-32 degrees Fahrenheit and is quite perishable at higher temperatures. It will keep for a week or so if unopened, but should be used within two days if opened. If you buy in a store, transport it home on ice. If you buy online, make sure that it will be packed on ice in an insulated container. In either case, find a retailer with a solid reputation who will guarantee the quality and freshness of the caviar. And how to serve it? Caviar is best served in simple preparations, where the flavor of the roe will predominate. It is often paired with crème fraiche to bring out its richness. Serve it atop a slice of red potato, English cucumber, or the traditional blini, a small Russian buckwheat pancake (also available from many online retailers). However, do not use a metal spoon to serve (it will react with the caviar and impart a distinctly sour flavor)! If you do not have a mother-of-pearl spoon (the traditional choice), use a plastic spoon instead. There is admittedly something quite amusing about serving caviar with plastic. That's caviar. Not an everyday food to be sure (except for the very wealthy), but one that can be enjoyed and savored by us commoners. Caviar is one of the precious few items that transforms any occasion into an affair fit for nobility. So try some Beluga, or Osetra, or Sevruga. While caviar can be an acquired taste for some, it is a taste that is definitely worth acquiring. 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