1. Temperature matters: Caviar must be served cold, but never frozen. The ideal temperature range is 0–4°C (32–39°F).
2. How to maintain it: Serve the tin or roe directly on a bed of crushed ice, ideally in a silver or glass serving dish that helps retain coldness throughout the tasting.

💡 Expert Tip: Use double-walled bowls or pre-chilled marble trays for premium visual presentation and temperature control.

1. No metal contact: Avoid silver or stainless steel spoons and serving bowls, which can react with the roe and impart a metallic taste.
2. Recommended materials:
   • Mother-of-pearl (traditional and luxurious)
   • Horn or bone
   • Glass or crystal
   • Gold-plated or food-safe plastic

💡 Expert Tip: Offer individual tasting spoons to each guest and explain why you’re using non-metallic tools—it builds trust and enhances perceived quality.

1. Keep it simple yet elegant: Let the caviar shine on its own. Serve it in its original tin or transfer it to a clean, shallow dish with a flat surface.
2. Lighting and ambiance: Soft lighting, clean white linen, and minimal distractions create the ideal atmosphere to focus on the delicacy.

💡 Expert Tip: Present the caviar tin sealed to the table, then open it in front of guests for a dramatic and authentic reveal.

While purists enjoy caviar on its own, a few carefully chosen accompaniments can complement the experience:

🥂 Classic Pairings:

• Blinis or toast points (lightly buttered, warm)
• Crème fraîche
• Boiled quail eggs, finely chopped
• Minced chives or shallots (sparingly)
• Unsalted butter
• Potato chips (thin, crisp, unsalted—modern trend)

🍸 Ideal Beverages:

• Well-chilled Champagne or dry sparkling wine
• Vodka, served ice-cold
• Light, mineral-driven white wines (e.g., Chablis, Sancerre)

💡 Expert Tip: Offer guests a palate cleanser (like a sip of vodka or a piece of blini) between caviar types for comparative tastings.

1. Tasting Events: ~5 grams per person per type of caviar
2. Appetizer Portion: 15–30 grams per guest
3. Indulgent Serving: 50 grams+ per guest

💡 Expert Tip: Let the guest know how much they’re being served and what type of caviar it is. Transparency enhances luxury perception.

Caviar is mysterious to many diners. A little storytelling goes a long way.

• Introduce the type of caviar: Mention species (e.g., Osetra), origin, and characteristics (e.g., nutty, creamy).
• Talk about the tasting method: Explain how to enjoy it—let it warm slightly on the tongue, savor the texture, avoid chewing.
• Encourage exploration: Offer side-by-side tastings of two or three types so guests can appreciate differences in flavor, texture, and color.

💡 Expert Tip: Use descriptive language (e.g., “buttery finish,” “briny pop,” “subtle minerality”) to guide the experience and elevate perceived complexity.

1. Always wear food-safe gloves or use sanitized utensils when plating caviar.
2. Avoid transferring roe with fingers.
3. Open tins with care to preserve structure and aesthetics.

💡 Expert Tip: Keep a spare tin on hand in case of presentation flaws, and gently fluff the caviar with a spoon if it has settled.

1. Discard any leftovers that have been at room temperature for more than 30 minutes.
2. If some remains refrigerated and untouched, it may be re-used within 24 hours.
3. Clean all serving ware thoroughly and dry completely before reuse.

A well-served caviar tasting should feel exclusive, effortless, and elegant. Keep the presentation minimal, the tools refined, and the service confident. Most importantly, educate and engage your guest—caviar is not just food; it’s a cultural experience.