From being a very small child in the eighties, I was always aware that caviar was fish eggs, sturgeon roe to be specific, and although it was considered super posh, it did not sound pleasant at all.
However, during my birthday visit to rootsyork.com a Michelin Star restaurant, I found that although it didn’t mention it in the menu, caviar was the garnish for our second course, ‘Trout, Carrot, Hay’.
I was in no way going to turn my nose up at anything and, as advised by the very well informed member of staff, ate it in one bite. Having said this, I did not just gobble it down. I chewed carefully and for an inordinate amount of time to make the most of it!
As the gallery shows, there wasn’t much caviar there but I can say that it was very enjoyable; even the texture.
Mostly, if we haven’t tried something before, it’s because something in our psyche tells us it won’t be nice! Who thought to eat fish eggs in the first place? I’m glad I tried it and I’d eat it again. I also think it means I’ll try more new things so watch out for updates.