Storing, Tasting & Serving Caviar
Storing your caviar
Ensure that you keep your caviar at cold temperatures of between -4°c and +4°c in the fridge. When you are ready to consume your caviar, you must do so immediately upon removing it from storage; it is important to serve your caviar cold as this preserves the flavour of the caviar. Your spoons must never be made of metal as this affects the flavour of the caviar.
All through history caviar has been known as the ‘food of kings’ the most exquisite of foods.
To enjoy and savour this wonderful delicacy, just place a small amount onto the back of your hand just between your index finger and your thumb, note the temperature, its shape and its colour before consuming, and don’t forget that quality caviar won’t leave any odour on your hands. This most basic method of tasting caviar dates back to bygone days when caviar would be appraised before a purchase was made and although this practice perhaps resulted for sanitary reasons as result of the vendors’ lack of suitable utensils, it still remains the most reliable way to appreciate and evaluate your caviar.
The traditional way to serve your caviar is on a blini. You can also serve it on buttered toast, with no added salt. To enjoy the caviar’s natural aroma and flavour keep your base as bland as possible. A glass of champagne, a premium Russian vodka or ice-cold mineral water are the perfect drinks with which to enjoy this delectable luxury.
How much Caviar to buy?
One of the questions our customers ask is how much caviar do I need to buy? This really depends upon two factors, how many servings you need and how you are serving it.
A rough guide for servings unaccompanied is about 30g's of caviar per person (approx. 2 teaspoons). If you are serving caviar as part of a hors d'oeuvre then recommended amounts can vary depending on the recipe used however most use between 1/2 (2 - 4 servings per 30g) and 1/4 (4 - 8 servings per 30/g) of a teaspoon.