I don’t do my grocery this week to buy Russ & Daughter’s Paddlefish caviar. It is my first caviar and I did researches to find the best way to enjoy it. I tried it plain – salty, funky, gelly, tangy, savory, rich – I like it. I tried it David Chang’s way to, using a fried chicken – I don’t like it because both are rich though in different layers. Finally, I tried it with a bowl of white rice and fried shallots…. Don’t hate me. How could I come to this combination? I don’t know, it just came across my mind. BUT IT’S PERFECT. It’s like yin and yang. The salty and sharp caviar presents itself on top of the humble white rice. The combination of texture is also amazing: the gelly caviar slides around in your mouth while the white rice becomes a smooth base on your tongue – sometimes you get some little pops. The fried shallots (use it only a litle bit, like a piece per spoon) add a crispy texture with a light accent of its flavor, making layers of crispy-smooth-gelly texture with each’s flavors.