1. Do Serve It at the Correct Temperature

• Always serve caviar well-chilled, ideally between 0–4°C (32–39°F).
• Use crushed ice or chilled serving vessels to maintain the ideal temperature throughout the experience.

2. Do Use the Right Utensils

• Always present and serve caviar using non-metallic spoons made from mother-of-pearl, horn, bone, gold, or glass.
• This preserves the flavor and avoids oxidation or metallic aftertastes.

3. Do Offer an Explanation

• Educate guests on the type of caviar being served (species, origin, flavor profile).
• Offer guidance on tasting technique: place on the tongue, allow the eggs to warm slightly, and savor the pop and finish.

4. Do Keep Pairings Simple and Refined

• Provide classic accompaniments such as blinis, crème fraîche, potato rounds, and chilled Champagne or vodka.
• Keep flavors neutral and textures clean to enhance—not mask—the delicacy.

5. Do Portion Thoughtfully

• A tasting portion should be 5g per person, while a small shared serving is typically 30g for two people.
• Present it with elegance and proportion—abundance looks wasteful with caviar.

6. Do Store and Handle with Precision

• Store unopened tins at near-freezing temperatures in the coldest part of the refrigerator.
• Once opened, cover tightly with plastic wrap and consume within 24–48 hours.

7. Do Respect Tradition, but Embrace Innovation

• While caviar has classical roots, contemporary pairings (e.g., on potato chips or with oysters) can be offered with clarity and context.

8. Do Pair It with the Right Drinks: Champagne, high-quality vodka, or dry white wine pair beautifully with caviar. The effervescence of Champagne or the clean finish of vodka complements the rich flavors of caviar

1. Don’t Use Metal Spoons

• Silver or stainless steel can react with caviar’s delicate oils, producing a metallic, unpleasant taste.

2. Don’t Overpower the Flavor

• Avoid strong seasonings like garlic, onion, horseradish, or spicy sauces.
• Keep flavors subtle—caviar should always be the hero on the plate.

3. Don’t Freeze Premium Caviar

• Freezing causes roe to burst and alters texture. Premium sturgeon caviar should never be frozen.

4. Don’t Chew Caviar Aggressively

• Instruct guests (if appropriate) to let caviar rest on the tongue and burst naturally for full flavor appreciation.

5. Don’t Leave It Sitting at Room Temperature

• Caviar deteriorates rapidly when warm. Once served, it should be enjoyed within 15–30 minutes.

6. Don’t Over-Garnish or Crowd the Plate

• Avoid placing caviar next to strong-smelling ingredients or colorful distractions. Minimalism emphasizes luxury.

7. Don’t Assume One-Size-Fits-All Tastes

• Offer multiple types (e.g., Osetra vs. Kaluga) to let guests explore textures and flavors.
• Encourage conversation and personalized pairings based on their preferences.

🎯 Expert Service Tip for Restaurants

• Train servers to describe caviar like fine wine: discuss notes (e.g., briny, nutty, buttery), texture (e.g., firm, creamy), and finish.
• Offering a tasting journal or pairing guide can turn a meal into a refined, interactive experience.