From the desk of Miss Know All: Caviar... much overrated!

(Published on 11 July 2006 in 'Women at Work' - W @ W - a supplement of the Daily Mirror, Colombo, Sri Lanka)

I had the opportunity to attend a cocktail party thrown by a waning socialite recently. It was yet another exhibition of Manolo Blahnik pointy toes and bling. The who’s- who arrived flashing their diamonds as well as their artificial smiles. As glasses clinked I did what you do best on these occasions – squeal… exclaim… flutter… and sigh! Everything seemed okay and bearable till the canapés laden with caviar came around. While the hostess went into great lengths to explain how the caviar was bought the last time they were abroad, and friends around her rolled their eyes savouring the delicacy – I could not refrain myself from exclaiming that I did not relish caviar one bit. Conversations felt silent as people absorbed what I had just said. Caviar makes my hair stand on end and no amount of false pretensions can get me to eat a morsel.

Caviar is the processed salted roe or eggs of various species of fish. It is considered a delicacy throughout the world. The name ‘caviar’ comes from Persian which means the sturgeon and its product, the roe. As it is expensive, caviar is synonymous with luxury and wealth. In the words of James Beard -"The roe of the Russian mother sturgeon has probably been present at more important international affairs than have all the Russian dignitaries of history combined. This seemingly simple article of diet has taken its place in the world along with pearls, sables, old silver, and Cellini cups."

The best caviar comes from sturgeon that is fished from the Caspian Sea. Russia, Azerbaijan and Iran are famous for their caviar and are leading exporters of this delicacy. Some of the highest prices are paid for Beluga, Ossetra, and Sevruga varieties. Golden Sterlet caviar is very rare and was once the favourite of tsars, shahs and emperors.

Diminishing yields due to over fishing have resulted in cheaper alternatives. Paddlefish and hackleback caviar have increased in popularity. Culturing of sturgeon has been increasing, especially in France, Uruguay and Southern California. In Scandinavia, a cheaper version of caviar is made from cod roe. Caviar from burbot, vendace, and whitefish can be bought in Finland in its natural form as an alternative to sturgeon caviar. Commercial caviar production normally involves extracting the ovaries of the fish, although a number of farmers are experimenting with surgical removal of the roe, allowing the fish to produce more eggs during its life span.

While my forthrightness got me disapproving looks from the hoity-toity – I sat sipping my sweet sherry and digging into a platter of kebabs and olives. Nah! Nobody lays the norms for a Miss Know-All. We don’t need to pretend and take the support of such crutches to exhibit style. We exude style… caviar or no caviar!

Miss Know-All
wow@dailymirror.wnl.lk