1. Hand-carved Mother-of-Pearl spoon, knive, fork and plate
are the traditional accoutrements used to serve caviar. Any other
type of tableware would alter the taste of caviar and distract
from its natural flavor.
2. Remove caviar from the refrigerator 15 minutes before eating.
The lid should be removed only at the last moment.
3. The ideal presentation is to offer the whole tin on a bed
of crushed ice. Allow at least 50 grams ( 2 oz.) per person. It
should be spooned onto a chilled plate with care taken not to
break the grains, which would make it oily. It should be eaten
with a fork.
4. You can accompany caviar with pieces of bread that have been
lightly toasted (to preserve softness) and then quickly filmed
with butter. Don't use commercially made toasts or crackers because
they are too hard and dry.
5. A small glass of iced vodka is the ideal companion. It is
very important not to spoil your palate with anything but the
most pure vodka. It is a matter of personal taste whether you
drink champagne with caviar but many think that it is too "sweet"
in itself, with too much of its own flavor and that it will distract
your palate from the taste of caviar.
6. Many people swallow caviar whole, but to fully appreciate
the flavor you should "burst" the eggs with the tip
of your tongue against your palate to release the flavor in your
mouth.
7. Unopened, a container of fresh caviar may be kept in the refrigerator
for up to 8 weeks. Once opened, it is highly perishable and should
be eaten right away. Never keep caviar in a freezer.
