Store your tin of caviar in the back of the refrigerator. Typically, the back of the refrigerator is the coldest part, which will help preserve the flavor and texture of the caviar. Do not open the tin until you are ready to eat it, as this will decrease its shelf life.
Only purchase the amount you expect to eat in a single sitting ( we guarantee fast delivery of fresh caviar )However, if you do have leftover caviar, return it to the original tin, place a piece of plastic wrap over the top, and close the tin securely. Then, put the tin back into the refrigerator for 1-3 days to keep the taste fresh. characteristic aroma.
Champagne accompanying caviar is best served at 6 to 8°C. Vodka Champagne can be colder.
When caviar is served in appropriate crystal or china bowls, the bowls should be embedded in coarsely crushed ice held in a silver or metal container. Special cutlery is a must. You can purchase caviar spoons and plate at our e-shop in PRODUCTS section online.
Use a bone, crystal, or mother of pearl spoon to handle the caviar. To preserve the flavor, only use coated dishes and spoons when you're serving caviar. Avoid serving the caviar with a metal spoon or dish, as the delicacy will absorb the metal flavors. If you do not have one of these special spoons, grab a simple plastic or wooden spoon instead.
You can purchase caviar spoons and plate at our e-shop in PRODUCTS section online.
Keep the caviar chilled on crushed ice while you have it sitting out. Caviar is a delicate dish that should be kept chilled. This will help preserve the flavors and quality of the product.
You could also rest the caviar bowl on an ice pack if you don't have any crushed ice on hand.
Eat a small spoonful of plain caviar to experience the subtle flavor. To get the most from the experience, bring the caviar to your nose and inhale the aroma, then taste a small amount. Try not to chew the caviar or you might miss some of the more subtle flavors, as well as the unique texture. Instead, use your tongue to roll the eggs around in your mouth.
Caviar is very rich, and it’s meant to be tasted or served in small amounts. If you are eating it plain, aim for 1/2 tsp (2.67 g) of caviar per tasting. If you are including it in a meal or as an appetizer, use approximately 1-3 tsp (5.33-16 g) of caviar.
Sip on a glass of chilled vodka or champagne to cleanse your palate. Since caviar is a traditional Russian delicacy, it is often paired with vodka. The vodka complements the flavors of the caviar and cleanses your palate between tastings. If you’d prefer something a little lighter, though, caviar and champagne go together very nicely.
Tip: You could also pair the caviar with sparkling wine, like a Prosecco, or dry, white wine, like a Sauvignon Blanc or Pinot Grigio.
Pairing Caviar with Other Foods
Roll up a blini with caviar and chives for a classic appetizer. Place a small serving of caviar on top of a warm blini, then sprinkle that with chives. If you'd like, you can also add sour cream or butter to enhance the creamy texture of the caviar. Roll up the blini and enjoy!
A blini is a Russian pancake or crepe that is made from wheat or buckwheat flour.
Top a toast point with crème fraiche and caviar for a crunchy-creamy combination. Toast bread and cut off the crusts, then cut the bread in quarters from corner to corner to create 4 small toast triangles. Place a spoonful of crème fraiche onto each toast point, then top that with a spoonful of caviar.
Not only do the contrasting textures make this a delicious appetizer, but the caviar looks beautiful on top of the white crème fraiche.
If you want to include your own twist on this appetizer, try adding sliced hard-boiled eggs, butter, a spritz of lemon juice, diced red onion, or chopped chives.
Eat the caviar for breakfast with eggs and buttered black bread. The texture of scrambled or over-easy eggs blends nicely with the creamy texture of the caviar. Put that over a thick slice of tangy, nutty black bread for a hearty breakfast.
If you’d like, you can garnish the whole thing with minced red onions to add a sharp contrast.
Black bread is similar to a dark rye bread, but it contains fennel seeds and vinegar, so it has a tangy flavor with notes of licorice. For a more subdued flavor, use traditional Jewish rye bread instead.
Spoon caviar over a twice-baked potato to elevate a family favorite. Bake a potato at 400 °F (204 °C) for 1 hour, then cut it in half and spoon out the inside. Mix the inside of the potato with minced chives, butter, milk, bacon, cheese, sour cream, salt, and pepper. Spoon the mixture back into the potato skin and bake it again at 350 °F (177 °C) for 15-20 minutes. Top the potato halves with a caviar of your choice and enjoy!
If you like caviar, there’s no need to save it for special occasions! Caviar can add a creamy, nutty element to a number of your favorite dishes. For instance, you could also try adding it to egg salad, since the texture of the caviar blends nicely with the creaminess of the eggs.
AND MORE AND MORE……….