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Caviar and blini: how to serve them, with a buckwheat blini recipe
How to serve caviar on blini the classic way: warm buckwheat blini, cold crème fraîche and a small spoon of caviar. A yeasted buckwheat recipe, a quick version, store-bought tips, and how much caviar you need per blini.Caviar for New Year's Eve: how much, how to serve it, and a caviar pie
Plan caviar for a New Year's Eve party: how much to buy for your guest count, when to have it delivered, a simple blini table, and a make-ahead caviar pie that serves ten.What goes in a caviar kit: everything you need to serve caviar at home
A caviar kit is the tin plus everything to serve it: ice, non-metal spoons, blini, crème fraîche and a few garnishes. What to include, what to skip, and how to put one together as a gift without the caviar going warm.The essential guide to caviar spoons
Why caviar is served with mother-of-pearl, bone, wood or glass instead of metal, and how to choose and care for a caviar spoon.How to serve caviar
Keep it cold, use a non-metal spoon and keep the accompaniments simple. A short guide to serving fresh caviar at home.
Black tobiko vs masago
Black tobiko is crunchy flying fish roe, and masago is soft capelin roe, sometimes dyed black. How to tell them apart and when to use each.Black tobiko vs orange tobiko
Black and orange tobiko are the same crunchy flying fish roe in different colors. How they differ in look, taste and use, and what to check on the label.Frozen vs fresh ikura: which is better?
Frozen and fresh ikura can both be excellent. How they differ in taste and texture, when to choose each, and how to thaw frozen ikura properly.How to eat ikura: raw, cured or cooked
Ikura is sold cured and eaten as it is. How to serve salmon roe over rice, on sushi and toast, and whether you should cook it.How to store black tobiko
How to store, thaw and freeze black tobiko, the crunchy flying fish roe, and how to tell when it has gone off.How to store ikura for maximum freshness
How to keep salmon roe fresh: unopened and opened, refrigerated and frozen, plus how to thaw it and how to tell when it has gone off.Ikura vs tobiko vs masago: what's the difference?
Three kinds of fish roe you see on sushi, side by side: salmon roe, flying fish roe and capelin roe, and how they differ in size, texture, flavor and price.The best types of ikura, by salmon species
Ikura is salmon roe, and the species matters. How chum, coho, sockeye, king and pink salmon roe differ in size, color and flavor.What does caviar taste like?
Good caviar tastes lightly salty, buttery and clean, with a nutty finish and pearls that pop. How the flavor changes by sturgeon, why caviar sometimes tastes fishy or metallic, and how to taste it.What is ikura? A complete guide to salmon roe
Ikura is salmon roe. What it is, where the name comes from, how it tastes, how it is cured and served, and how to buy and store it.
Caviar as a gift: how to choose, time and send it
How big a tin to give, five gift ideas from a first taste to a celebration, and how to time a fresh caviar gift for the holidays so it arrives cold, the day it will be eaten.Sturgeon vs paddlefish caviar: what's the difference?
Paddlefish and sturgeon are related but different fish. How their roe compares in taste, price and labeling, and what to know if kosher matters to you.What is black tobiko? What it's made from and how it's made
Black tobiko is flying fish roe colored black, usually with squid ink, and seasoned. What's in it, how it's made, how it tastes, how it differs from masago and caviar, and what to check on the label.What is masago?
Masago is the roe of capelin, a small fish. How it differs from tobiko, ikura and caviar, what it tastes like and how it is used.Why caviar comes in a tin
The caviar tin protects the roe from light and air, keeps it cold and is part of the ritual of serving. Here's why it matters and how to open one.
More guides
How much caviar per person? A serving-size guide
Plan 15 to 30 grams of caviar per person for a tasting, 10 to 15 grams at a cocktail party and about 50 grams when caviar is the meal. Tables by guest count, tin size and cost.How long does caviar last? Unopened, opened and in the fridge
Fresh caviar keeps about a month unopened at 28–32°F and should be eaten within 48 hours of opening. Where to keep it, how to tell it has gone bad, and why not to freeze it.What to drink with caviar: Champagne, vodka, wine and alcohol-free
Dry Champagne and ice-cold vodka are the classic caviar pairings. Which Champagne to choose, how to serve vodka, which wines and sake work, which to avoid, and the best alcohol-free options.How much does caviar cost, and why is it so expensive?
Sturgeon caviar mostly sells for about $40 to $150 an ounce in the US, and roe from other fish for far less. Prices by type, what you pay for, and how to judge value per gram.Sturgeon vs salmon vs trout roe: a flavor comparison
How sturgeon caviar, salmon roe and trout roe compare in size, texture and flavor, and which one suits which occasion.The best breads and bases for serving caviar
Blini, brioche, toast points and more: which breads and crackers work with caviar, and which to avoid.Can I eat caviar if I have a shellfish allergy?
Caviar is fish roe, not shellfish, so a shellfish allergy doesn't by itself rule it out. What to know about fish allergy, labels and cross-contact.Can I eat caviar while pregnant or breastfeeding?
Fresh caviar is usually treated as a raw seafood product, which most pregnancy guidance advises avoiding. What to know, and what to ask your doctor.How to care for a mother-of-pearl spoon
Mother-of-pearl caviar spoons are delicate. How to wash, dry, store and polish one so it lasts, and what to avoid.Sturgeon caviar vs salmon roe (ikura)
How sturgeon caviar and salmon roe compare in size, texture, flavor, price and how to serve them, so you can choose the right one.What is a caviar bump?
A caviar bump is a small taste of caviar served on the back of your hand. How it works, why people do it and how to do it well.What is lumpfish roe?
Lumpfish roe is the small, dyed roe sold in jars at supermarkets, often as lumpfish caviar. What it is, how it tastes and how it differs from sturgeon caviar.
