How to serve caviar?

Caviar ServerEating caviar in polite company requires certain gastronomic manners, as well as serving this delicacy for polite company needs specific knowledge of caviar and different details about its presentation. Let us find out all the necessary information, so that to be able to use it at any given time.

Fine caviar should be served alone, very cold (26-35F) and preferably in a non-metallic bowl nested inside a larger bowl filled with crushed ice. It is usually not recommended to transfer the eggs from the tin to a serving dish because they may break, unless extensive care is taken while doing so. 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, lemon wedges, hard-cooked eggs (yolks and whites chopped separately), mini potatoes, minced onions, blinis (Russian mini crepes), toast points lightly coated with unsalted butter. Higher quality caviars are best eaten alone or simply with toast, blinis or unsalted crackers.

When using different types of caviar, they should be served in the order of intensity of the taste, beginning with a milder-flavor, such as White Sturgeon and moving onto those that are more intense, such as Sevruga.

Serving Size. Allow at least 1⁄2 to 1 ounce per person.

Storage. Caviar should be kept at 26-35 F. It will last for up to 6 weeks (sturgeon only) in the refrigerator when the container is unopened.

Air is caviar’s largest enemy. Ideally it is best to purchase caviar in smaller containers, in increments that will be consumed in a single setting. But if you have purchased more than you are serving, the remaining should be softly spread flat, taking care not to break any of the eggs and then covered with plastic wrap pressing down ever so 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.

The ways to present caviar: visual component. You should know that the traditional Russian and European ways to present caviar usually differ by tableware and beverages that can be paired with this product. The Russian served caviar in metal, porcelain or glass bowls without ice. The guests helped themselves using special silver or gold-plated caviar spoon-shaped blades and having certain portions of the delicacy. Traditionally, caviar in Europe is served in a special caviar bowl that is put on a bed of crushed ice in a certain vase. Sometimes specially made pearl-shells caviar bowls are used. It is preferable to use the mother of pearl spoons and forks but, obviously, not metallic (bone, horn, glass, wooden spoons and forks are also possible). It is more noble and the most recommended way to taste caviar, because in this case your sense of taste will not be impaired by metallic elements a spoon consists of, and you will have an opportunity to feel the real bouquet of caviar flavor and delicate aroma.

Champagne and caviar imageThe beverages to be paired with caviar. Caviar is the great match for alcohol beverages. Tradition of Russian cuisine expects the fish eggs to be served with heavily chilled vodka; champagne and wine should be left for a dessert. However, the Europeans think of champagne and wine as successful pairings with caviar. Moreover, there are specific kinds of wine and sparkling wine match to certain types of caviar. Let us recommend you some of these perfect combinations:

  • Chardonnay & Beluga, Osetra, White Sturgeon Caviar;
  • Cabernet Sauvignon & White Sturgeon Caviar.
  • Sauvignon Blanc & Golden Whitefish, Salmon, Trout Caviar;
  • Brut & Sturgeon Caviar;
  • Blanc de Blanc & Salmon, Trout, White Sturgeon Caviar;
  • Blanc de Noir & Beluga, Osetra Caviar;
  • Sparkling Rosé & Beluga, Osetra Caviar;
  • Pinot Noir & Salmon, Golden Whitefish, White Sturgeon Caviar;
  • Rosé & Trout and Golden Whitefish Caviar, White Sturgeon, any Black Caviar.

Caviar server imageQuantity, storing & serving conditions and the role of caviar during the dinner. Caviar should be definitely served chilled but not frozen or warm. Never keep it at room temperature, it may cause the collapse of the true taste and aroma. A bed of crushed ice caviar should be served on will help you to store it at the right temperature and, as a result, to be able to enjoy the real taste of the Queen of feasts. Traditionally, it is considered incorrect, or even rude, to take large portions of caviar at a single time. So at the social gathering or at any given time, remember to consume it in amounts smaller than a tablespoon (or one full tablespoon maximum). Taking small bites will guarantee you an explosion of a gentle flavor bouquet. It is essential to remember that caviar should not be presented as a main dish due to its intense combination of flavors. If you decide to use the fish eggs as a component of a big dish, it may negatively affect your tasting experience. Moreover, using caviar in such quantities just for one dish would be expensive. Therefore, we recommend you to use it as an appetizer that is a traditional way of serving caviar.

How to garnish and what to serve with caviar. The true caviar gourmets believe that the best way to eat and serve the fish eggs is without any additions, simply caviar and that is all. They think that only in this way nothing can prevent you from feeling this highly appreciated flavor, and garnish, at the same time, can affect the taste of caviar. However, what to eat or not to eat with it is a matter of taste. If you think that the taste of caviar is too intense, there are certain additions to go with this delicacy.

Caviar is often presented on lightly buttered or dry toasts, and unsalted crackers or bread. You can also use the traditional Russian way and eat it with Russian pancakes called blini.

There are some traditional garnishes for caviar: sour cream, fresh herbs, chopped onions and crumbled, hard-boiled eggs. Trying them as the addition to the fish eggs can improve your caviar-eating experience.

The most expensive way to serve caviar is to put it on oysters. The most unexpected product you can present with caviar is white chocolate. The thin round pieces of sweet dessert are a kind of bed for caviar, which is, embellishing a dish, laying on the top of chocolate, and looks like a small blackberry.

The only thing you have to keep in mind is that caviar is supposed to be the pièce de résistance of the meal. Add not a lot of it, but make it the real Queen of feasts. Otherwise, there is no sense serving caviar at all!

Now, having all the necessary information about serving, you can buy a nice jar of red or black caviar at Marky’s Gourmet (and do not forget about a little fork made from mother of pearl that is also available at our store), present it in a proper way to your guests and enjoy the dinner.

Bon appetite!