How to Eat Caviar
Caviar is one of the world's great delicacies — and knowing how to serve and eat it properly transforms the experience. Whether you're opening a tin of Oscietra or treating yourself to Royal Beluga, here is everything you need to know.
The Right Spoon
Always use a mother-of-pearl, horn, bone, or gold spoon. Never use silver or stainless steel — metal reacts with caviar and imparts a sharp, unpleasant metallic taste that overwhelms the delicate flavour. This is the single most important rule of caviar service. Our Mother of Pearl Caviar Spoon is crafted specifically for this purpose and is included in all of our gift sets.
Temperature
Serve caviar cold. Place the tin on a bed of crushed ice in a caviar bowl or small dish. The ideal serving temperature is 0°C to 4°C. Remove from the fridge 10 minutes before serving — never let it warm to room temperature.
How Much to Serve Per Person
As a standalone tasting: 10–15g per person. As a garnish or canapé: 5–8g per person. As a generous main event: 30–50g per person. For a special occasion, 50g per person is a truly memorable serving — our Luxury Trio Gift Set is designed exactly for this kind of occasion.
What to Serve with Caviar
The best accompaniments are simple ones that complement rather than compete. Classic pairings include warm blinis with crème fraîche, lightly buttered toast points, and plain boiled eggs. Our Caviar Blinis are made to the traditional recipe and pair beautifully with any of our caviars.
How to Taste Caviar
Place a small amount on the back of your hand between thumb and forefinger — this is the traditional tasting method, as your hand is at body temperature and won't interfere with the flavour. Let the pearls warm slightly, then taste. Notice the initial burst, the flavour development, and the length of the finish. Not sure which caviar to start with? Our Taster Duo Gift Set is the ideal introduction.
