Enjoy Caviar The Right Way

A SIMPLY GOURMET ETIQUETTE GUIDE 
Beluga Caviar


How to Serve Caviar Like a Connoisseur

Serving caviar is as much about presentation as it is about taste. To serve caviar like a true connoisseur, keep it simple and elegant. Start by chilling the caviar properly and presenting it in an ice-cold dish to preserve its delicate texture and flavor. Use non-metallic spoons or utensils—such as mother-of-pearl, bone, or horn—to preserve the integrity of the caviar.
 Avoid overpowering garnishes and focus on showcasing the roe's natural beauty and flavors. Remember, caviar should be enjoyed in small portions, allowing the diner to savor each bite.

 

Traditional Pairings: Blinis, Crème Fraîche & More

The most classic way to enjoy caviar is paired with simple, traditional accompaniments that enhance the roe’s natural flavor. Blinis—small, warm, yeasted pancakes—are the most iconic pairing, providing a delicate base that complements the caviar’s richness. Crème fraîche, with its creamy texture and slight tang, balances the salty notes of the caviar.
 Other common pairings include toast points, mini crackers, and chopped hard-boiled eggs, onions, or capers. For a modern twist, try pairing your caviar with lightly salted butter or fresh herbs.
 Remember, less is more when it comes to caviar pairings; the focus should always be on the delicate flavor of the roe.

                     Mini Blinis (France)

 

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How Much Caviar Do You Need Per Person?

The recommended serving size for caviar is typically 1 ounce (28 grams) per person, though this can vary depending on the occasion and the number of courses. If serving caviar as an appetizer, plan on 1 ounce per guest. For a more luxurious experience, you may want to serve a bit more.
 If you're hosting a large group, 2–3 ounces per person is generally sufficient, as the delicate nature of caviar means it’s best enjoyed in smaller, thoughtful portions.

 

 

 

Storing & Handling Caviar

Caviar should always be kept well-chilled. Store it in the coldest part of your refrigerator, ideally between 28–32°F (-2–0°C). Once opened, caviar should be consumed within 3–4 days for the best taste and texture. Always use a non-metallic utensil when handling caviar to avoid altering its delicate flavor.
 It’s important to handle caviar gently to avoid damaging the eggs. If you're storing caviar for a longer period, consider freezing it in a vacuum-sealed package. However, freezing may affect the texture, so it's generally recommended to consume caviar fresh.

 

 

Do’s and Don’ts of Eating Caviar

Do’s:

  • Serve caviar chilled, not frozen.

  • Use non-metallic utensils to preserve flavor.

  • Enjoy in small portions to savor its complexity.

  • Pair with simple, fresh accompaniments like blinis, crème fraîche, and toast.

  • Drink with dry Champagne, chilled vodka, or crisp white wine.

Don’ts:

  • Don’t serve caviar at room temperature—always chill it.

  • Avoid heavy or overpowering garnishes that mask the caviar’s flavor.

  • Don’t use metal utensils, as they can impart a metallic taste.

  • Avoid pairing caviar with overly seasoned or spicy foods.