Caring for Caviar

Caviar should be kept in the coldest part of your refrigerator and should never be frozen. It will remain optimal in the coldest part of your refrigerator unopened for 4-6 weeks and once opened for 3 days.

Air is caviar’s number one enemy. Ideally it is best to purchase containers in increments you will consume in a single sitting. Thus you may want to consider a couple of smaller tins rather than one larger one. The slight cost difference buying this way is money well spent as the quality will not be jeopardized when intended for multiple experiences.

Serving Caviar

Allow refrigerated caviar to sit (unopened) at room temperature for 5-10 minutes prior to serving. Traditionally caviar is served in a two-piece service set, the top holding the delicate eggs and the bottom containing shaved ice. Using the bowl of your choice gently transfer the caviar from its tin and nestle the bowl over ice to remain chilled throughout your indulgence. If you have purchased more than you are serving the remaining caviar should be softly spread flat, taking care to not break any of the eggs, and then covered with plastic wrap pressing down ever so gently on the top so there is no air space between the eggs and the wrap. The remaining caviar should be consumed within the following three days.
Caviar can be enjoyed in numerous ways. For an unadulterated experience use a mother of pearl utensil as the use of metal utensils will detract from the caviars true essence on your pallet. Consider serving caviar on blinis with crème fraiche, thin toast points lightly coated with sweet butter, or on boiled petit potatoes.

Suggested Serving Sizes

Jar / Tin Size Serves
20g. One person
30g. / 1oz. 1-2 people medium hors d’oeuvres
50g. / 2oz. 2-3 people medium hors d’oeuvres or 4 people light hors d’oeuvres
125g. / 4.5oz. 4-6 people medium hors d’oeuvres or 6-10 people light hors d’oeuvres
250g. / 7oz. 10-15 people medium hors d’oeuvres or 18-20 people light hors d’oeuvres
500g. / 1Lb. 20-25 people medium hors d’oeuvres or 35-45 people light hors d’oeuvres
1 kilo / 2.2 Lb. 50-60 people medium hors d’oeuvres or 80-90 people light hors d’oeuvres

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