Serve caviar on a bed of shaved ice either in its own tin or in a glass or Mother of Pearl server. Avoid using metal when serving caviar, as it has adverse affects on the flavor. Traditionally caviar is served with Mother of Pearl but glass, wood, bone, shell and even gold utensils and servers work just as nicely.
Caviar can be incorporated into endless applications. We recommend indulging in delicate caviars such as osetra simply on fresh blini or lightly toasted brioche with a light dollop of crème fraîche. More assertive caviar such as Hackleback and Paddlefish go great with latkes, potato chips and smoked fish. Other caviars such as whitefish, salmon or trout have the texture to hold up to heat and so can be applied wonderfully to sauces or topped on grilled fish. Check out our recipe page for some of our favorite applications.
Our recommended serving per person is 1/2 to 1oz caviar with a portion size of 5 grams. There are 28.3 grams in an ounce of caviar.
The ideal temperature for storing caviar is 28° – 34° to preserve optimal quality. This is best achieved by keeping it on ice in your refrigerator. Unopened, caviar will last 5 weeks. Once opened, enjoy your caviar within 5 days.
In the unlikely event you will not finish your caviar in one sitting and need to store it, we recommend gently placing a layer of plastic wrap on the surface of the caviar before applying lid. This will minimize the caviar’s contact with air and increase its shelf life. Although sturgeon caviar is best not frozen, whitefish, salmon and trout caviars freeze nicely.
Both caviar and wine are delicate seasonal products and will vary from species, farm and vintage, leaving you with absolutely no rules when pairing. Fortunately, the only way to find a pairing you prefer is to experiment. Here are some general guidelines from successful pairings we have done in the past. Have fun!
Sparkling Rosé: Paddlefish, bourbon trout, saffron whitefish, salmon, and sterlet.
Blanc de Blanc: California white sturgeon, paddlefish, bacon trout, truffle whitefish, and sterlet.
Blanc de Noir: Farmed Russian Osetra, trout, California white sturgeon, paddlefish, whitefish, truffle whitefish, and sterlet.
Brut: Farmed Russian Osetra, Siberian Ostera, hackleback, and truffle whitefish.
Cabernet Sauvignon: California white sturgeon.
Pinot Noir: California white sturgeon, paddlefish, whitefish, truffle whitefish, and sterlet.
Rosé: California white sturgeon, paddlefish, trout, saffron whitefish, truffle whitefish, and sterlet.
Sauvignon Blanc: Hackleback, saffron whitefish, lemongrass whitefish.
Chardonnay: California white sturgeon, hackleback, trout.
Caviar Pairings With Beer
Porter : Hackleback, white sturgeon, farmed Russian osetra, and truffle whitefish.
Amber Ale : Farmed Russian osetra, hackleback, paddlefish, truffle whitefish, and plain whitefish.
Hefeweizen : Hackleback, bourbon trout, and farmed Russian osetra.
Pilsner : Salmon, hackleback, white sturgeon, and Siberian osetra.