Caviar has been a longstanding delicacy associated with wealth, luxury, and prestige. It is traditionally made from the roe of sturgeon, a rare and expensive fish found mainly in the Caspian Sea. There are now, however, many different types of fish that produce roe suitable for caviar being served at high-end restaurants, special events, and on luxury cruise ships.
This exclusive food has recently taken over menus in large culinary cities like New York, Los Angeles, and San Francisco, as well as overseas in London. The caviar bump has risen in popularity and Blue Island Oyster Bar has brought it to Denver. So what is the bump exactly? It’s an indulgent dollop of roe placed on the back of the hand, which is also how specialists taste samples. This allows for the purest bite, warmed by your body temperature to bring in other notes of flavor.
Denver diners can grab caviar at several establishments, especially sushi restaurants, and steakhouses. They are typically served with chips, crackers, sauce, or to-top dishes, but if you would like to experience an unaltered flavor during a lavish night, here are a few places you can visit.
Royal White Sturgeon* – 30g California
Kaluga* – 30g China
Siberian Sturgeon* – 30g Poland
Golden Osetra* – 30g China
Osetra* – 1oz
Paddlefish – 1oz
Bowfin Roe – 2oz
Whitefish Roe – 1oz
Siberian Deluxe Caviar, Holland* 10 grams
Oscietra Caviar, Holland* 10 grams