The Tasting Notes: Serving caviar well comes down to a few simple things: keep it cold, skip the metal spoon and get the portion right. This guide covers how much to serve per person, the utensils that actually protect the flavour, the accompaniments worth bothering with and how to taste it like someone who knows.
Caviar has a way of making people nervous. All that mystique, all those unwritten rules, and the quiet worry that you'll do something wrong in front of your guests.
Here's the secret: good caviar etiquette is mostly common sense with a little tradition on top. Get a handful of details right and everything else takes care of itself.
That's rather the point of London Caviar Company. We were founded on the idea that caviar should be enjoyed, not guarded behind a wall of fuss. So while this guide keeps the traditions worth keeping, it's really about helping you serve caviar with confidence, whether it's your first tin or your fiftieth.
Keep it cold, always
Good service starts before the tin is even open.
Caviar should be kept ice-cold, ideally between minus two and plus two degrees Celsius, which means the coldest part of your fridge rather than the freezer. Cold keeps the pearls firm and the flavour clean.
When it's time to serve, sit the tin in a bowl nestled over crushed ice and only lift the lid when your guests are ready. Warmth and air are what dull caviar, so the ice isn't for show. It keeps the last spoonful as good as the first. Keeping a tin at its best before and after opening is a subject in its own right, and our separate guide to caviar storage covers it properly.
What spoon should I use?
Here's the one rule worth remembering, even if you forget everything else.
Never use a metal spoon. Silver and stainless steel react with the roe and leave a faint metallic note, and once you've noticed it you can't taste past it. It's a genuine shame to spend good money on a beautiful tin and end up tasting the cutlery.
Mother of pearl is what you want. It's completely neutral, so the caviar tastes purely of itself, and it adds a small sense of occasion to the moment. Bone, horn or glass all do the job just as well, and the serving bowl should be non-metallic too: glass, porcelain or crystal are all perfect.
A good spoon costs very little and changes the experience more than you'd expect. You'll find a few among our caviar accessories.
How much caviar do I need per person?
This is the question every host asks, and the honest answer is that it depends on the job the caviar is doing. Is it a garnish, the star of the starter or the whole event?
Here's a rough guide to work from:
- As a garnish or a caviar bump: 5 to 15 grams per person. Enough for a spoonful on a blini, a topping for canapes or a taste on the back of the hand.
- As an appetiser or tasting: 15 to 30 grams per person. The sweet spot for most gatherings, with several bites each and room to play with pairings.
- As the main event: 30 to 50 grams per person. For anniversaries, milestones and serious caviar lovers, where the roe is the star rather than a supporting act.
The easiest way to plan is to think in tins. A 30g tin is a generous tasting for two, a 50g tin comfortably covers a small group as a garnish, and if caviar is the centrepiece you'll want to scale up from there. Serving more than one variety? Split the portion across them so guests can compare, rather than doubling up.
And if you're stuck between two tin sizes, go up. Leftover caviar is a far nicer problem to have than a guest left wanting.
Once it's served, caviar asks for a little restraint. Take small amounts at a time, around half a teaspoon, and instead of chewing, press the pearls gently against the roof of your mouth with your tongue. That's where caviar rewards you, in the soft pop and the slow release of flavour. It's meant to be savoured, not rushed.
How do I actually taste it?
Before you reach for a single accompaniment, try a spoonful on its own.
This is how you learn what you're working with, whether it leans creamy, nutty, briny or buttery. Once you know the base flavour you can start playing: a squeeze of lemon lifts the brine, a little creme fraiche rounds it out.
If you want to taste it the way the people who do this for a living do, try a caviar bump. Place a small spoonful on the back of your hand, in the soft spot between thumb and forefinger, let it warm for a second or two so the aroma opens up, then lift it straight to your mouth. It sounds theatrical, but with no spoon or plate in the way you taste the caviar at its purest. It also tends to be the moment everyone at the table remembers.
What should I serve it with?
Purists will tell you the best caviar needs nothing at all, and they've got a point. But a few well-chosen accompaniments can frame the roe beautifully, as long as they know their place.
The classics are there for a reason: blinis, those little buckwheat pancakes, lightly buttered toast points and boiled baby potatoes. A dollop of creme fraiche or a smear of unsalted butter adds a creamy counterpoint. For garnishes, keep them gentle. Finely chopped egg white and yolk, chives and a little minced shallot, each in its own dish so guests can build their own bite.
The one rule: avoid anything that shouts. Garlic, heavy seasoning and sharp crackers all bully the caviar and bury the very thing you're there to taste.
What order should I serve different varieties in?
If you're pouring a proper tasting, serve your varieties from mild to bold so each one gets its moment.
A natural order runs from the delicate, buttery Baerii, up through the golden, briny Royal Imperial and the nutty, complex Oscietra, finishing with the rich, velvety Beluga. Go the other way and the big flavours flatten everything that follows. Use a separate spoon for each, or rinse between them, so the flavours stay distinct.
A tasting really is the best way to find your favourite, which is exactly why our caviar tasting selection exists. It's a ready-made way to compare varieties side by side without committing to a full tin of each.
What should I drink with it?
Two pairings sit comfortably at the top: vodka and Champagne.
A shot of chilled, clean vodka resets the palate between bites and lets the brine sing. Champagne brings crisp acidity that cuts through the richness, and a brut or extra-brut keeps things dry rather than sweet.
Prefer wine? A cold, mineral white like Chablis or a good Sauvignon Blanc does the job nicely, as does a dry sherry. The principle never changes: pick a drink that complements the caviar rather than fighting it.
How can I tell if it's fresh?
Good caviar tells you it's good.
The pearls should look glossy and distinct, not dull or mushy, and hold their shape rather than clumping together. The clearest sign of all is the smell. Fresh caviar smells clean, like a light sea breeze, and never strongly of fish. Trust your senses here, because they rarely get it wrong.
Hosting a caviar evening at home
Tradition gives you the foundation. Hosting is where you get to have fun with it.
Set up a "caviar bar" with a few bases, a handful of garnishes and a couple of chilled drinks, and let guests build their own bites. A few little cards naming each variety turn a simple spread into a talking point.
Got guests who've never tried it? Start them gentle with something approachable like Baerii before working up to the richer tins. Keep everything on ice until it's served, portion thoughtfully so nothing goes to waste, and get people comparing notes. Half the pleasure of caviar is the conversation around it.
Bring a little luxury to your table
Serving caviar beautifully isn't about rigid rules. It's a few thoughtful choices: keep it cold, use the right spoon, portion it well and let the caviar lead. Do that and you'll give your guests something they remember, whether it's a quiet treat for two or the centrepiece of a celebration.
Making that feel easy is our whole reason for being. London Caviar Company is a London-based company, founded in 2021 by three caviar enthusiasts who believed premium, sustainably sourced caviar shouldn't be reserved for the few. Every tin is Friend of the Sea certified and ethically farmed, which is part of why we hold a four-star Trustpilot rating across more than 195 reviews. When you're ready to bring some to your own table, you can buy caviar online with free UK delivery on orders over £200.
Not sure which variety suits the occasion, or how much to order for a crowd? We're always happy to help. Get in touch and we'll point you in the right direction.