Caviar is straightforward to enjoy when you know the rules. Most mistakes come down to a handful of avoidable errors.
Serving at the Wrong Temperature
If you serve it too cold, the aroma disappears; and too warm means the pearls soften. The correct window is narrow - remove the tin from the refrigerator 5-10 minutes before serving and keep it nested in crushed ice at the table. Do not leave it out longer than two hours.
Using Metal Spoons
This is the single most common mistake. Metal, including silver, reacts chemically with the roe and introduces a metallic bitterness that distorts the flavour. Use mother-of-pearl, bone, glass, or quality plastic.
Overcomplicating the Accompaniments
Strong flavours such as smoked fish, aged cheese, and heavily dressed salads compete with rather than complement caviar. Keep accompaniments neutral. Blinis, unsalted butter, and crème fraîche exist as a backdrop, enhancing the taste of caviar.
Storing Incorrectly
Caviar stored at the wrong temperature deteriorates quickly. The ideal range is -3°C to +3°C - in a special caviar fridge which is colder than regular domestic fridges. In a domestic fridge it should be stored at the back of the bottom shelf for maximum 2 weeks, keep the tin sealed until needed, and consumed within 24-48 hours of opening.
Buying Without Checking Provenance
Mislabelling is a genuine issue in the caviar market. Always check for species identification, origin, and CITES certification before purchasing - read our guide to the commonly used terms. If that information is not available, the product is not worth buying.
Serving Too Little
Less than 30g per person is not enough for a meaningful experience. For a proper tasting, allow 30g-50g per person. Underserving can be both a culinary and a social mistake.
