A group of friends at a pop-up seafood restaurant in the Coachella music festival, decided to “bump” caviar by placing it between their thumbs and index fingers, and licking it off, as one does to salt after a tequila shot, reports The New York Tmes.
"People used to get high off of drugs…Now, we're getting high off the food," said one of the participants, L.A. bar owner Jimmy Han.
These bumps have gained attention at certain restaurants, bars, art festivals, and other types of gatherings.
Kristen Shirley, the founder of the luxury lifestyle website La Patiala and self-proclaimed caviar connoisseur, spoke to the newspaper about some of the benefits; namely, that it's simpler than putting out a cheese board when entertaining friends, and it is a better way to experience the fish egg's flavors than when put on a chip, or coupled with other ingredients that can mask the flavor.
Ariel Arce, owner of the NYC Izakaya restaurant Tokyo Record Bar, offers diners the option to have a caviar bump with sake. Arce believes that the popularity of caviar bumps, and caviar in general are attributed to improved farming techniques that have brought down the price of the delicacy.
“Wild caviar is completely unaffordable, but now China, Netherlands, France, Uruguay, and the United States have nailed the farming practices,” Arce said. “Caviar now can be approachable and affordable.” Full Story
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