Article Cover Photo: © DanielBendjy from Getty Images Signature via canva.com
This post is all about how to serve caviar to guests when entertaining at home.
Mastering the art of hosting luxury dining affairs is easier than you think with our comprehensive guide on serving caviar flawlessly, elevating your dining experience to new levels. Look out for certain things when including caviar in your dishes, such as using the correct cutlery, pairing the right drinks, and ensuring the proper amount needed per person.
It is easy to make mistakes regarding this delicacy, so be sure to plan ahead if serving caviar to your guests soon.
This article contains affiliate links
How to Choose Caviar
When choosing caviar, using a well-known, trusted supplier is essential. You can do this by checking reviews and looking at their client lists (if available), such as hotels and restaurants. Also, consider how long they have been in business and their general reputation. It’s best to avoid buying caviar online until you are comfortable with the product’s quality and the supplier.
Always smell the caviar before purchasing. If it has a strong fishy odor or doesn’t smell quite right, it’s best to look elsewhere. Another vital factor to consider is how the supplier has stored the caviar. Ensure it has continually been refrigerated, as leaving it out on display could result in poor quality. High-end caviar should never be frozen as this destroys the delicate texture and can harm the quality of the product.
Additionally, check the packaging. Caviar should always come in tin containers with a non-metallic lining, which best preserves the flavor. Metal, whether from the container lining or the serving utensil, can react with the salt used to cure the caviar, causing it to oxidate and leave an unpleasant metallic taste in the mouth.
Lastly, don’t assume that the most expensive caviar is always the best. It’s worth shopping around for your favorite caviar and trying several options before you decide.
What is the Best Way to Eat Caviar?
Only some people know how to eat caviar correctly, and there are a few things to look out for if they still need to become an expert. Caviar can be enjoyed by itself or as part of another dish, although the traditional way to eat it is from a mother-of-pearl spoon.
As mentioned previously, caviar should not be in contact with metal utensils as it can tarnish the delicate flavor and may impart a metallic taste instead – this is not desirable.
By Itself
True caviar connoisseurs often eat it directly from their hands, which is a great way to see the quality of the caviar and enjoy its taste without any distractions. Pinch some of the roe between your thumb and index finger and place it on the back of your hand beside the base of the thumb, where your body temperature will gently warm it and release the aroma. Now, you can take a closer look at the pearls before gently putting them on your tongue and crushing them against the roof of your mouth.
As an Appetizer
In addition to being served by itself, caviar can also be presented as an appetizer or antipasto. Usually, the flavor of the caviar is the focus, and other ingredients tend to be more neutral.
Crackers or lightly buttered toast are common choices, and the caviar is sometimes accompanied by crème fraîche, sour cream or cream cheese, soft-boiled eggs, fresh herbs, chives, or onions.
Lemon wedges or lemon zest are also a great choice, providing a tangy flavor that compliments the caviar nicely.
As a Garnish to a Main Dish
While caviar is usually the center of attention, it can sometimes serve as a garnish to elevate a dish and add a unique flavor. Again, neutral dishes that aren’t overpowering will be best, and make sure the caviar can stand out.
Caviar is often combined with eggs in different forms, such as omelets, scrambled eggs, poached eggs, or other types of seafood like oysters or scallops.
Smoked salmon or whitefish also goes well with caviar, as do starches like pasta, potatoes, or bread. Caviar served with penne al salmone is a superb addition.
Photo: © zia_shusha from Getty Images via canva.com
Traditional Ways How to Serve Caviar
If you’re unfamiliar with serving caviar, it’s easy to make mistakes that can completely ruin the caviar sampling experience. The rules for serving are strict, and there are specific things you should keep in mind to ensure you’re making the most of this expensive ingredient.
How to Serve Caviar the Correct Way
Caviar is best served chilled but not too cold, as freezing can spoil the taste and texture. Eating caviar within 24 hours after opening ensures the product’s freshness. While the caviar won’t spoil after a day, it will lose its flavor quickly, and the pearls dry out, diminishing the taste and quality.
Always use clean utensils to avoid contamination, and use the correct serving items, preferably mother-of-pearl teaspoons. As mentioned, the roe mustn’t come in contact with metal at any point to preserve its unique flavor. When selecting spoons, choose small ones for small pearls and larger ones for larger pearls.
Seasoning, even salt, is best avoided as it can quickly overpower the delicate taste of the roe. The dish should be seasoned first before the caviar is added when served as a garnish to a main dish.
Lastly, take the time to enjoy indulging in this genuinely luxurious delicacy. Caviar is meant to be savored with every spoonful, and with attention to detail and proper serving techniques, caviar can be a truly exquisite experience.
How do Russians Serve Caviar?
Records of caviar consumed in Russia go back to the 13th century, and some of the world’s best and most expensive roe come from this part of the world.
The traditional Russian way to serve caviar is on some bread like crackers, toast points, or on blini: thin Russian pancakes made from buckwheat flour with a neutral taste.
Caviar is often eaten for special occasions in Russia, such as family get-togethers or New Year’s Eve. Unsurprisingly, the roe is usually accompanied by vodka or other spirits, which pair well with the saltiness of the caviar.
Photo: © Freila from Getty Images via canva.com
How to Serve Caviar at Events and Dinner Parties
How do you serve caviar as an appetizer and show your guests you’re a true caviar connoisseur? This expensive ingredient can often be found at events and dinner parties and will take a good menu and make it an exceptional one that you won’t soon forget.
Caviar works well as an amuse bouche or canape served on bread or cracker. Keep it simple, and don’t overdo it with garnishes and pairings. The beauty of this delicacy is that it’s best eaten pure, although those who don’t usually eat it might enjoy caviar more as part of a dish.
Don’t forget the drinks; make sure your guests have champagne – the drink of choice when eating caviar. Another tip is to keep your caviar chilled and plate it at the last moment so it doesn’t dry out or go stale.
If you’re serving caviar as an addition to the main dish at a dinner party, there are a few things to remember:
– Make sure you’re not just garnishing with caviar for the sake of having it. Since the flavor is so subtle, it can quickly go to waste when combined with heavy seasonings. Instead, choose a buttery dish with starch or fish, which will complement the caviar nicely.
– Guests should have the option to add the caviar to their dish using a caviar spoon made from mother of pearl, bone, wood, or a material other than metal so they can eat the roe without tarnishing the taste.
– When serving caviar by itself, it should always be chilled and put in a non-metal bowl sitting in a larger bowl of crushed ice or a caviar server. This ensures that the caviar does not come into contact with metal and remains cool and fresh.
– When plating the caviar, scoop it out vertically and gently so the structure of the eggs isn’t disturbed. Do not stir or scrape the roe, which can damage the pearls. It’s also important to never mix different types of caviar or let them touch, which can obscure and ruin the flavors.
Caviar Serving Sizes for Each Guest
Caviar serving sizes per guest depend on the quality and presentation. The amount of food and number of courses you’ll be serving also plays a role. If there is plenty to eat at your event, you won’t need as much caviar, but if it’s the show’s star, you’ll have to factor in a bit more for guests to enjoy.
Roe should be served in larger quantities; with high-quality caviar (such as Beluga sturgeon), less is more. Refrain from overserving expensive caviar, as it can give the impression of inferior quality.
When plated as a canape or topping, around 14g to 28g per person is a good amount, around two to four teaspoons of caviar. Double the amount if you’re serving lower-quality roe instead.
If you plan to serve caviar without another dish, you should calculate at least 30g to 45g per person, so significantly more. This ensures that every one of your guests can enjoy an adequate amount of caviar, and you won’t run out.
When buying caviar tins, remember your event and the number of guests. Once opened, the contents must be consumed quickly, ideally within 24 hours or a few days at maximum. It may be advisable to purchase several smaller tins, which can be opened if necessary but will keep much better if you don’t need them.
How Many Types of Caviar to Buy?
Authentic fine caviar is made from the eggs of sturgeons, commonly found in the Caspian Sea or the Black Sea, and all other fish eggs are referred to as roe.
The color of real caviar is primarily black, gray, or brownish, while pink/red caviar is usually roe from other fish such as salmon or trout.
Black caviar can be obtained from farmed and wild sturgeon; the most expensive types come from rare breeds.
Beluga caviar is considered the most exquisite, although Osetra, Sevruga, and Kaluga caviar come close behind. Strottarga Bianco, also called White Gold Caviar from the Siberian albino sturgeon, is considered the most expensive in the world.
With so many types of sturgeon caviar, deciding what to serve guests may be overwhelming. It’s advisable to keep the caviar selection small, focusing on one or two types that can be compared. Any more is most likely unnecessary.
Always remember to keep your caviar separate and never mix them or even let them touch. They should be served on different plates with their own spoons so the flavors don’t blend or overpower one another.
Photo: © Alla Machutt from Getty Images via canva.com
The Best Drinks to Pair with Caviar
Caviar is best paired with champagne or vodka, ideally, high-end brands that will match the level of luxury set by the caviar.
When serving caviar as an appetizer or small bite, champagne will be the perfect pairing, especially for a larger event or dinner. The carbonation and slightly acidic notes go well with the saltiness of the fish roe, bringing out notes that you could have easily missed otherwise. It’s essential to choose a bottle of dry champagne and avoid sweeter varieties that could conflict with the saltiness of the caviar.
Other alcoholic drinks, such as wine, could also be paired with caviar, although it’s less common. The type of caviar plays a role here, as well as the other ingredients involved, should you be serving the caviar as part of another dish.
Sake is also sometimes paired with caviar and is a more contemporary choice when it comes to beverages.
Sherry is said to go well with Osetra caviar, although opinions in the world of sommeliers differ when it comes to combining caviar with different types of alcoholic drinks. The jury is out.
Vodka is a classic accompaniment, and it’s best served ice-cold, ideally from the freezer. Make sure to purchase a high-end vodka since the differences in quality can be vast.
Lastly, avoid pairing caviar with sweet drinks or strong-tasting spirits, which can overpower the flavors and take away from the experience.
LAST UPDATED ON:
06/06/2023
Don’t forget to pin this article if you found it helpful, and follow Dukes Avenue on Pinterest for more!
Victoria is a travel blogger and writer from Germany who loves to share her travel tips and advice. She‘s traveling the world full time but spends most of her time in Bali, Indonesia.
