Handling and Serving Caviar

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. Any metal, including silver, will impart a metallic flavor to the granules.

Salmon caviar has a large "grain" (egg size) and when used to decorate canapés, single grains can be set in place with the tip of a table knife. It's best to rinse Lumpfish, Whitefish, and Salmon caviars to prevent any color from running. Turn out caviar into a fine-mesh strainer. Rinse gently with cold tap water. Shake, then turn onto several layers of paper towels to absorb moisture. Then use as directed.

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.