How To Guide
How do I buy caviar?
How do I store caviar?
How do I serve caviar?
What is the proper etiquette when serving caviar?
How to Buy Caviar
A common question we get from customers is "How much caviar should I buy for my party?". Well, we have to ask how many guests? How are you serving the caviar? Are your guests big caviar eaters?
Black Diamond Caviar recommends the following guidelines for amounts and serving sizes for all types of caviar, including our Sturgeon Caviar,Paddlefish Caviar, Hackleback Caviar and Bowfin Caviar.
Here are some guidelines to help you:
- You can get between 8 to 10 (1/2 teaspoon) servings per ounce of caviar.
- You can get about 20 (1/4 teaspoon) servings per ounce of caviar. For a touch of caviar, more as a garnish, use 1/4 teaspoon or less.
- For eating caviar straight out of the jar or tin, figure at least 1/2 to 1 ounce of caviar per person.
- If you are serving appetizers with caviar on top, and you want to taste the caviar over the other ingredients on the appetizer, use a dollop of a heaping 1/2 teaspoon of caviar.
- These are only suggestions, as it really depends on you, your guests, and how much you are able to spend. When caviar is the focus of your treats at your gathering, then the more the merrier. A little goes a long way if caviar is being served by itself, or with crackers or toast points, a 2-ounce jar serves approximately 4 people.
- For party canapés, count on one (1) 2-ounce jar serving for approximately 8 people.
How to Store Caviar
Black Diamond Caviar recommends the following guidelines for caviar safety. This applies all types of caviar, including our Sturgeon Caviar, Paddlefish Caviar, Hackleback Caviar and Bowfin Caviar.
- DO NOT open caviar until needed.
- Refrigerate but never freeze! Freezing of caviar can be done but is not recommended. Freezing can toughen the caviar roe membrane and alter the flavor. If you feel you will not be able to consume your caviar within the three weeks recommended or you are not able to refrigerate it properly, freezing is an option. If you freeze your caviar you must thaw it slowly in your refrigerator over most of a day prior to serving.
In order to avoid having the berries burst, caviar must be refrigerated at 28 to 32 degrees Fahrenheit. This can be done either by putting the tin in the coldest part of the refrigerator, usually the meat shelf, or by placing the tin in a bowl and surrounding it with crushed ice.
Fresh caviar can be stored in your refrigerator for 15-20 days (unopened). Consume caviar once it has been opened within 2-3 days. Unopened pasteurized caviar can be kept on the shelf for 6 months.
- Cover and refrigerate any leftovers promptly and use within a day or two. If caviar is left in the tin, the surface should be smoothed and a sheet of plastic wrap should be pressed directly onto the surface before placing it back in the refrigerator. Turn the tin over each day so the oil reaches all of the eggs.
How to Serve Caviar
When serving caviar, including our Sturgeon Caviar, Paddlefish Caviar, and Hackleback Caviar Bowfin Caviar, Black Diamond Caviar recommends the following guidelines for an optimal caviar experience:
- Caviar roe is tender and fragile, so always be very gentle with it —lift while spooning out. If spreading, ease it softly with a teaspoon. Caviar should be served from a non-metal spoon. Caviar spoons are widely available in bone, tortoise shell and Mother-of-Pearl spoons. Any metal, including silver, will impart a metallic flavor to the granules.
- It is important when serving caviar that the jars are removed from the refrigerator 10 to 15 minutes before serving, and opened immediately before consumption.
- The two most popular beverages with simple caviar are frozen vodka or a very dry Champagne or sparkling wine. A dry white wine also works well.
- Caviar should not be cooked or it will toughen. If using it in a recipe, always add it toward the end of the preparation, or as a last-minute garnish.
Proper Etiquette when serving caviar, including our Sturgeon Caviar, Paddlefish Caviar, Hackleback Caviar and Bowfin Caviar:
- To preserve the full flavor of caviar, scoop it out using Mother of Pearl spoons, and NEVER use a metallic spoon metal oxidizes the eggs), which will create an unwanted (and pretty horrid) metal bite. If necessary use a wood or plastic spoon.
- Don't mush caviar up while you're serving yourself or other, lift the spoon carefully. Caviar should be scooped from the container vertically from top to bottom to avoid crushing the egg.
- If caviar is passed to you in a Caviar Server or Bowl with its own spoon, serve a teaspoonful onto your plate. As the following accompaniments are offered, use the individual serving spoon in each to take small amount of minced onion and sieved egg whites and yolks, as well as a few lemon slices and a couple of toast points. Assemble a canapé to your taste with a knife, then use your fingers to lift it to your mouth.
- If you're at a cocktail party or reception, where prepared caviar canapés are passed on trays, simply lift one off the plate and pop it into your mouth.
- When served caviar as an hors d'oeuvre, no matter how much you might be tempted by its luscious flavor. It is considered bad taste to eat more than an ample serving of about two ounces, or about two spoonfuls.
- The simplest way of tasting caviar is to place a little on the back of the hand at the junction of the thumb and forefinger.