Use non-metallic utensils — mother-of-pearl, bone, horn, or high-quality plastic. Metal spoons react with caviar and introduce a metallic taste. Most tins arrive with a mother-of-pearl spoon included.

Serve caviar cold, between 34°F and 39°F (1°C to 4°C). Remove the tin from the refrigerator no more than 10–15 minutes before serving. Present on a bed of crushed ice to keep it at the right temperature throughout the meal.

As a standalone tasting: 30g per person. As a starter or paired course: 50g serves 2–3 guests. For a larger gathering or caviar service: 125g serves 4–6 guests comfortably.

Classic accompaniments include blinis, lightly toasted brioche, crème fraîche, and hard-boiled egg. Keep garnishes simple — the caviar is the focus. For drinks, Champagne, dry sparkling wine, and ice-cold vodka are the traditional pairings. A crisp Chablis or dry sake also work beautifully.

Avoid strongly flavored accompaniments that compete with the caviar — heavily seasoned crackers, aromatic herbs, and citrus can overwhelm the palate. Red wine is generally not recommended as the tannins clash with the mineral notes of the roe.