Caviar Guide

How to buy, serve and store

Short answers to the four questions people actually ask before their first tin.

How much to buy

A rough working figure: 15–30g per person as a course, 10g as a garnish. Round up for a table that already knows what it likes.

Cold tin, non-reactive spoon, no metal. Blini and crème fraîche are optional; a chilled spoon is not.

Coldest part of the refrigerator, unopened until service, and eaten within a couple of days once opened.

Mother-of-pearl, bone or horn. Anything reactive will put metal into a product you paid a great deal for.

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