These Mother of Pearl Caviar Spoons are not only beautiful but perform significantly better than conventional stainless steel or silver flatware, which tends to impose a metallic taste on the caviar. Lighter in weight than standard flatware, these pearlescent spoons, with an opalescent glow, provide for an elegantly ceremonious caviar experience. The mother of pearl’s material is chemically inert, meaning it cannot transfer unpleasant flavors to the caviar.
Gold spoons would be equally nonreactive but considerably more expensive than Mother of Pearl. Other great inert materials used to make caviar spoons include bone and horn. While mother of pearl can be harvested from many types of shells, Caviar Spoons are generally made from scallop shells because they allow for a long flat shape.
Suggestions: Theses Caviar Spoons are great for serving an amuse-bouche (French term: it is a single, bite-sized hors d’oeuvre and served according to the Chef’s selection; it prepares the guest for the meal) or a small dessert. Don’t forget the Crème Fraîche and Blinis!
About Mother of Pearl (Nacre)
Nacre, also known as mother of pearl, is an organic-inorganic composite material produced by some mollusks as an inner shell layer; it also makes up the outer coating of pearls. It is strong, resilient, and iridescent.
Nacre is found in some of the most ancient lineages of bivalves, gastropods, and cephalopods. However, the inner layer in the great majority of mollusk shells is porcellaneous, not nacreous, and this usually results in a non-iridescent shine, or more rarely in non-nacreous iridescence, such as flame structure, as is found in conch pearls.
The outer layer of pearls and the inside layer of pearl oyster and freshwater pearl mussel shells are made of nacre. Other mollusk families that have a nacreous inner shell layer include marine gastropods such as the Haliotidae, the Trochidae, and the Turbinidae.