How to serve caviar

Good caviar needs very little. Serve it cold, keep it simple and let the flavor of the roe do the work.

Keep it cold

Keep the tin refrigerated, between 28 and 32°F, until you are ready to serve. Open it just before guests arrive and set it in a bowl of crushed ice. Don't freeze it, and don't leave it out for more than about an hour.

Use the right spoon

Metal can add a taste to caviar, so use mother-of-pearl, bone, wood or glass. Spoon it gently and avoid pressing or stirring, so the pearls stay whole.

How much to serve

For a taste, plan on about 15 to 30 grams per person. A 50 gram tin serves two to three people as a first bite, and a 125 gram tin is a good size for a small dinner.

What to serve it with

• Plain blini or lightly toasted brioche
• Crème fraîche
• Chilled vodka, dry sparkling wine or Champagne

Skip strong flavors such as raw onion, lemon or heavy sauces. If you want something extra, finely chopped chives or hard-boiled egg is enough.

After you open it

Fresh, unpasteurized caviar is at its best right after opening. Keep it covered and refrigerated, and enjoy it within 48 hours of opening.

Opus Caviar is opening soon with same-day courier delivery of Kaluga Hybrid caviar across the South Bay, packed on ice. Join the list to be first to order.