The determination of which caviar it will be is done by several criteria. The presence of salt preserves it but masks the flavors. Caviar should be served as simply as possible. With caviar of this quality, forget chopped eggs, capers, onions and the like. World-class caviar is one of life's musts even if only once in a great while.
Handcuffs are optional.
There in the port town of Key West I was making my first wave of seafood soups. Bouillabaisse, cotriade, bourride and the like. Bouillabaisse called for aioli's cousin, rouille, but the bourride and cotriade were compatible with aioli. If a little garlic make you happy aioli will have you on the way to delirious, my friends. And speaking of friends, collect only those who love garlic.