How to calculate caviar portions for a cocktail reception

Caviar portion sizing starts with one decision: how much should each guest receive? For event planning, use 5 grams per guest for one plated canapé and 10 grams per guest at a raw bar where caviar is the featured tasting. These are planning allowances, not fixed serving standards. Adjust them to the menu, guest count and how central caviar is to the reception.

Then multiply the allowance by the number of guests. That gives the caviar weight to serve, before accounting for a small buffer. Compare that total with available tin sizes rather than ordering by guest count alone.

Set the portion before choosing tins

For a plated canapé, 5 grams per guest is a workable starting point when each person is offered one caviar-topped bite. For 40 guests, that is 200 grams. For a raw bar, plan 10 grams per guest if each guest is expected to take one measured tasting portion. Forty guests then require 400 grams.

A raw bar can use more or less than this model. If caviar is one of several tastes, 5 grams per guest may be enough. If guests can return for another serving, 10 grams may not cover demand. Set the allowance against the service format, not just the head count.

Use tin weights as a yield calculator

Opus Caviar offers 50-, 125-, 250- and 500-gram tins. At the 5-gram canapé allowance, the yields are:

• 50 grams: 10 portions
• 125 grams: 25 portions
• 250 grams: 50 portions
• 500 grams: 100 portions

At 10 grams per raw-bar portion, the yields are:

• 50 grams: 5 portions
• 125 grams: 12 full portions, with 5 grams left
• 250 grams: 25 portions
• 500 grams: 50 portions

Use the formula: guests × grams per guest = grams needed. For a quick check, a 500-gram caviar tin service covers 100 guests at 5 grams each, or 50 guests at 10 grams each. The 125-gram tin does not divide evenly into 10-gram portions, so plan for the remainder rather than counting it as another full serving.

Build an order around the guest count

For 36 plated canapés at 5 grams each, the target is 180 grams. Four 50-gram tins provide 200 grams, leaving 20 grams beyond the planned portions. A 250-gram tin would also cover the event, but leave 70 grams. Opus lists the 50-gram tin at $75 and the 250-gram tin at $375; both work out to $1.50 per gram. Choose based on the amount you want on hand, not an assumed bulk discount.

For a 40-person raw bar at 10 grams each, the target is 400 grams. One 250-gram tin plus three 50-gram tins meets that amount exactly. A 500-gram tin provides a 100-gram buffer and costs $750. Since the listed rate is the same per gram across sizes, a larger tin does not lower the product cost per gram.

These calculations cover the caviar itself. They do not account for service loss or guests taking larger portions. If running short would disrupt service, add a deliberate buffer and include its cost in the event budget. If the allowance is firm and portions are controlled, order closer to the calculated total.

Fit the order to delivery and service

Opus Caviar offers same-day courier delivery across the South Bay. Orders operate daily from 10 a.m. to 6 p.m.; the cutoff for same-day delivery is 5:30 p.m. The courier fee is quoted at checkout and has no markup, so include that quote separately from the tin calculation.

The caviar is packed on ice in insulated packaging intended to maintain 28–32°F for approximately 12 hours. Refrigerate it promptly on arrival. The product guidance says to enjoy it within 48 hours of opening. For an event, confirm the guest count and service plan before opening tins: the gram calculation is only useful if the portions match it.