Fine caviar should be served alone, very cold ( -3 degrees to 0 degrees C) and preferably in a non-metallic bowl nested inside a larger bowl filled with crushed ice. It is not usually recommended to transfer the eggs from the tin to a serving dish because they may break, therefore great care should be taken. Silver and metal bowls and utensils should be avoided due to oxidation, which may impart a metallic taste to the caviar. The best choices are servers and utensils made of glass, bone, or to be truly traditional, mother-of-pearl or gold.
Although caviar is best served by itself, common accompaniments include crème fraiche, hard-boiled eggs (yolks and whites chopped separately), new potatoes, minced onions, blinis (mini crepes), toast lightly coated with unsalted butter. Higher quality caviar is best eaten alone or simply with toast, blinis or unsalted crackers.
Serving Size. Allow at least 15g-30g per person.
Storage. Caviar should be kept at -3 degrees to 0 degrees C.
It will last for up to six weeks in the refrigerator if the container is unopened.
Air is caviar’s greatest enemy. Ideally it is best to purchase caviar in smaller containers, in increments that should be consumed in a single setting. Any remaining caviar should be softly spread flat, taking care not to break any of the eggs and then covered with plastic wrap pressing down very gently on the top so no air space remains between the eggs and the cover. The remaining caviar should be consumed within the next 2-3 days.