How to serve caviar and storage tips

Caviar is served on a platter filled with shaved ice. Glass or mother-of-pearl is best. Never serve caviar on metal dishes or with metal utensils, as metal negatively affects the flavor and aroma of the caviar. In addition to mother-of-pearl and glass, caviar dishes and utensils can be made of gold, bone, or wood.

Sturgeon caviar goes well with blini, adding a small spoonful of cream or sour cream. Whitefish, salmon, or trout caviar can be warmed and used with sauces or fried fish.

Storing caviar

The ideal storage temperature for caviar is -28 to -34°C. It's best stored in the freezer, surrounded by ice. Unopened jars of caviar will keep for 4-6 weeks; once opened, they should be consumed within 4-5 days.

Although it is better not to freeze whitefish, salmon and trout caviar, it is best preserved in the freezer.

If you don't eat the caviar all at once, cover the jar with plastic wrap before closing the lid. This will prevent the caviar from coming into contact with air and slightly extend its shelf life.




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