Like all eggs, caviar is associated with new life. In fact, eggs were considered the ultimate symbol of fertility for many ancient nations. When the eggs of fish were first discovered, these tiny pearls of the sea were thought to give the eater a long life. And the sense of luxury that comes with dipping your spoon into a bowl of caviar makes the experience far sexier than the act of consuming more pedestrian chicken eggs. The tactile sensation of the black pearls bursting against the tongue adds to the sensualist’s delight with this gastronomic indulgence.

Though it may be pricey, I think you can make the argument that caviar is not an indulgence but a necessity. /if you regard it from a nutritional standpoint, caviar, like poultry eggs, offers an easily digested source of lean protein – the aphrodisiac of sustained energy. But it is superior to poultry eggs in that it contains the amino acid l-arginine, a vascular dilator which helps increase blood flow—an essential ingredient in games of passion.

Furthermore, thanks to a study completed in 1999 by Dr. Andrew Stoll of MacLean Hospital in Massachusetts, we now know that caviar, a source of Omega 3 fatty acids, may be beneficial in treating depression and bipolar disorder. Omega nutrients can, of course, be administered effectively in capsule form, but that wouldn’t be nearly as much fun as diving into a tin of caviar for your daily dose. Neither would popping zinc supplements when you can get this nutrient, essential for maintaining good blood flow, from spooning sturgeon.

The serving of caviar is nearly always a ceremonious event. The Russian tradition of preparing caviar and blini is nearly tantric in its ordered movements. Connoisseurs recommend eating caviar from a wooden or shell spoon , believing that metal will taint the delicate eggs’ flavor. It is also recommended that caviar be served at room temperature, not directly from the fridge. I’ve even had connoisseurs tell me that eating the fish eggs from a lover’s skin provides the best possible temperature at which to enjoy the seductive seafood.

In order to optimize the caviar experience, proper storage is a necessity. According to caviar importer Great Atlantic Trading, caviar should be stored at the coldest part of your refrigerator. (The optimal storage temperature is about 28 degrees). At this temperature, an unopened tin will last as long as 5-6 weeks (although I can’t help wondering who could ever hold on to an unopened tin of caviar for 5 weeks!) Opened, the tin will last one or two weeks. Freezing caviar risks destroying the individual pearls’ sensual “pop.”