How to Serve and Store Caviar

Caviar is a collection of salted, fully ripe eggs of sturgeon, or North Atlantic salmon. It is generally served as an hors d’oeuvre and is best with bread or crackers. This delicacy has a fabulous taste that should not be interrupted by other foods, therefore a simple display, a selection of bread and a beverage will do just fine with caviar. Because caviar is a delicacy, it is priced very high, and the best quality caviar will demand the highest price. Follow these steps to properly serve and store caviar.

Difficulty: Moderately Easy

Instructions

1. Decide which type of caviar you would like to serve. Fresh caviar will likely taste the best, though it will not last as long when stored.

2. Store fresh caviar up to 4 weeks in the refrigerator, preferably within a container of ice. If the caviar is pressed, it will last up to 3 months. Pasteurized caviar can be stored at room temperature (unopened of course) and then refrigerated before serving. This type of caviar has a long shelf life when unopened and can be kept for approximately six months.

3. Prepare a platter on which you can place chopped ice on, or a bowl of chopped ice on.

4. 
   Caviar on Ice

   Ensure that the caviar has been chilled for at least 15 minutes, and then open the caviar and place it on the ice. Place a serving spoon in the caviar. Mother of pearl serving utensils are the most traditional type to use, however this is really up to the hostess. Plastic utensils are never acceptable.

5. Place chilled plates on the table, as well as a selection of forks, knives and spoons.

6. 
   Caviar on a Cracker

   Add a platter of crackers or toasted bread, which should be buttered. The most traditional beverage that is served with caviar is vodka, which should be accompanied by ice. Champagne is also acceptable, as well as a non-alcoholic beverage, such as a white grape juice.

7. Store any un-used caviar in it's own container, covered tightly with plastic wrap. Fresh caviar should be consumed within 3 days after being opened and refrigerated.

Tips & Warnings

• There are many different serving options when working with caviar. Be creative, but stay simple at the same time.
• Do not freeze caviar, as freezing it will cause the taste to suffer.

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[Caviarist]

on 11/24/2008 (read first my post below)

For additional infos about caviar in general go to caviarist.com.

[Caviarist]

on 11/24/2008 Salmon roe is not considered as true caviar. Only true caviar comes from the almost extincted sturgeons. And if one names salmon roe as a possible alternative to 'the real thing', then there are many others missing: tobiko, tarama, capellin, bottarga, bowfin, lobsviar, etc. But if somebody is looking for a top premium caviar quality, then go to zwyercaviar.com. Buckwheat pankakes are the best thing besides toast points. It is a complete mistery to me that some think that the 'fresher the better'. Better to eat caviar 2-4 months after packaging. Then it reaches its peak favor. Our caviar has a minimum shelf life of 6months and is NOT pasteurized. It could even be stored easely for 9months. This means high quality. And I was missing in the article that never ever one should use silver cuttlery with caviar. This is very important as silver alters caviars taste terribly!!! For additional inf