We like to believe that there are only a few ways to serve caviar, and while for some it might be the only truth, others like to go to extremes. No matter which way you go, whether you serve it by hand and eat it from a mother-of-pearl spoon, atop of burrata, or smeared on freshly baked baguette, there are still some rules (or at least considerations) you should remember when dealing with caviar.

Serving temperature

It is essential to look after the temperature of the caviar as the essence lies in the perfect balance of temperature when you put it in your mouth. So, even when putting it on a warm soup, always try to find a barrier between that soup and caviar – a simple spoon of creme fraiche, whipped mascarpone, or sour cream will do.

First of all, the colder the fridge, the better: 0 to 2 degrees is good but 1 to -1 is better.

To serve. Once you open that jar, use it all or take out as much as you need and put the rest back in the fridge as air and heat are caviar’s biggest enemies.

To serve, especially if you know it will sit on the table for a long time, place the serving plate in a bowl of ice.

An opened jar (in the fridge and sealed) should be consumed within 3 days.

How much

This is a topic that everyone has an opinion about and no one has the right answer. Everyone thinks they do, but no one really does. First of all, it depends on how and with what you are serving it. If it is the only thing you are going to have with a slice of bread and butter, then you can indulge more freely than if it is put on a poached egg or even a slice of foie gras.

A 24 gram per person portion as an appetizer is famous measurment, but is it really easy to manage? Maybe, if you love your guests just a little. Or they don’t like caviar. Otherwise, you can easily serve them more as life is meant to be enjoyed.


Caviar should not smell of anything. And most certainly, it should not smell of fish, mud, or anything else.

Don’t use a metal spoon when serving. It gives caviar a metallic taste. Plastic, wood, mother-of-pearl would be something to go for.

The most expensive is not always is the best. Read the ingredients and where it comes from.

Avoid buying wild caviar as it is not sustainable and you never know where it actually came from.