How to Eat Caviar
Caviar is about restraint. Intention. Texture. It's not just how you serve it — it's how you savor it. Whether you’re tasting it solo or incorporating it into a dish, the experience begins before the tin is even opened.
Before You Begin
Keep caviar cold — always. Never let it reach room temperature.
Decide whether you'll serve it simply or with accompaniments, and prepare your tableware accordingly. For solo tasting, nest the tin in crushed ice. For pairings, set your garnishes — but keep them subtle. The roe leads.
Use the Right Tools
Never use metal. Never use wood.
Use mother-of-pearl, horn, glass, or ceramic. Metal imparts off-flavors; mother-of-pearl preserves purity. It’s not just tradition — it’s chemistry.
Hand or Spoon?
Caviar purists often take the first taste from the back of the hand — between the thumb and index finger. Why? Skin doesn’t interfere with the flavor. It’s the cleanest, most honest way to taste the profile: briny, buttery, nuanced.
Minimal, Not Empty
If you're pairing, less is more:
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Blinis or buttered toast
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Crème fraîche, chives, or shaved egg
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Boiled potato, slightly cooled
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Lemon slices or a dot of sour cream
Avoid anything too acidic or loud — this is about complement, not competition.
What to Drink
Go classic: Champagne or ice-cold vodka.
Or explore dry whites like Sauvignon Blanc, Chablis, or Prosecco. Clean, mineral-forward wines let the roe shine.
