Oh yah, this is how I like to celebrate.
If any food has celebration written all over it, it’s caviar, isn’t it?
First, it’s the anticipation that comes with the opening of the tiny jar or tin. Second, the delicate handling of it with a mother of pearl spoon so as not to impart any unwanted metallic taste. Third, the arranging of the accoutrements of minced onion, hard-boiled egg and sour cream on teeny, pillowy pancakes. And fourth — well, it’s the price. Let’s face it, if caviar cost the same as popcorn, we’d be eating it all the time. Instead, it’s a splurge, leaving it reserved for only the most special of occasions.
With Christmas and New Year’s Eve coming up, now’s the time to indulge if you can. I did just that when I a chance to try a sample 2-ounce jar of French Sturgeon Caviar from Southern California’s Anderson Seafoods.
Grilled salmon with an Asian-style glaze.
Every summer, I look forward to heirloom tomatoes, peaches, plums, and one other very special item:
Wild local King salmon.
Like fruits and vegetables, seafood also has a season. For California wild salmon, it’s summer. And it ends all too soon for my liking.
Indeed, get your fill now because the season will soon come to a close toward the end of September.
There’s nothing like eating salmon in summer with its bright reddish orange flesh that tastes downright luxurious. To be sure, it’s not an inexpensive ingredient at $25 or more per pound. But it tastes far more expensive than that with its unbelievably lush texture and resonating flavor that just fills your mouth like a dream.
I like to enjoy it simply. Sashimi-style, when you can really taste the fat and freshness. Or grilled, with a kiss of smoke to heighten its robust richness.