A Beginner’s Guide to Enjoying Caviar

We invite you to love caviar as much as we do! Here's how.

The cardinal rules about serving caviar

Bear in mind that the enemies of caviar are air, light, heat, and silver. Aside from these general tips, make your own rules about eating or serving caviar.  Relax. Don’t be intimidated. Reject the tyranny of decorum. Have fun. Feel free to be informal. Eating good caviar should make you happy, not pious. For straight-ahead wonderful, eat caviar right from the tin. You might choose to imbed the tin in crushed ice.

If you feel the need to mix and match, here are some tips that make the most sense
Pointy Snout caviar is the highest grade commercially available. It has a rich flavor with a clean finish. There’s nothing you need to disguise—no “saltiness” or “fishiness”. So, try to avoid garnishing it with strong flavors that might overwhelm it—such as chopped onions, chives, parsley, dill, or even lemon.

Use the relatively neutral tasting base of plain or lightly toasted bread or brioche, blinis, baked or mashed potato, or boiled eggs (soft or hard). Other flavors that don’t distort caviar’s taste are crème fraiche, sour cream, avocado, and unsalted butter.

Of course, there’s no limit to the ways you can enhance recipes with Pointy Snout caviar. We’re constantly working with prize-winning chefs to develop innovative and delicious dishes. From time to time, we love to share examples on these pages.

Cutlery

Since any metal interferes with the delicate caviar taste, it is best to serve caviar with a utensil made of bone, mother-of-pearl, porcelain, glass, hardwood, or even plastic. To protect the fragile membrane covering each bead, try to use utensils that are more flat than curved—small spatulas, really—made of those materials.

Pairing caviar and drinks

There’s consensus. Then, there’s leeway. The consensus has grown from centuries of looking for compatible weights and bodies, acidity levels, flavors and complexities.   Et voila! We now have the consensus that caviar tastes best when paired with cold vodka, champagne, or sparkling wine. In fact, gourmands often drink the vodka or champagne simply to cleanse their palates.

Leeway, on the other hand, is the credited notion that you are the best judge of what tastes good to you. The only pairing rules you should follow are the ones that makes you happiest.

Some people prefer dry white wine, or even mineral water. Others have been known to chase caviar with beer. Our mixologist friends have devised cocktails with all manner of ingredients that go especially well with Pointy Snout caviar. (See some recipes below.) It’s really up to you.

Care and refrigeration

You’ll receive your order of Pointy Snout in a vacuum-packed tin. As quickly as possible, put the tin in the coolest part of your refrigerator. Ideally, it should be kept at 28 – 35 degrees F. Do not freeze, and do not store the tin directly on ice. Unopened, the caviar will keep for up to eight weeks from the packing date, which is indicated on the bottom of the tin.

When you’re ready to serve, take the tin out of the refrigerator 30 minutes ahead of time. Do not open the lid until a few minutes before you’re ready to serve. If you don’t finish the caviar, place Saran wrap gently over the surface of the eggs and close the lid firmly. For extra care, completely wrap the whole tin with plastic wrap, and again store in the coldest part of the refrigerator. If you take these steps, you can safely keep the caviar for another 1 – 2 days. Please note, though, that once a tin has been opened, the flavor immediately begins to deteriorate.

Serving Portions (Rules of Thumb)

Size                   Persons
20 grams         1
30 grams         1 – 2
50 grams         1 – 2
100 grams       2 – 4
200 grams       4 – 8
500 grams       8 – 20
1000 grams     20 -50

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