kelolalaut.com - Despite the expanding usage of caviar and fish roe in the culinary world, the same handling and serving methods must be followed when the time comes to eat the product. No matter if it is at a restaurant, corporate event, or cocktail party, serving caviar properly requires the right conditions and tools when being served so that the product can be enjoyed at its full potential. 

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The main idea is to keep the caviar chilled while serving, and ensuring your container is not left uncovered for too long to prevent the eggs from drying out and hardening. You also want to ensure the spoon being used is not made of silver or wood, to prevent contaminating the flavor. 

If you decided to pair caviar with other foods, there’s an unspoken rule to try a little bit of caviar on its own before mixing it with other foods. 

STORING CAVIAR

Caviar should be kept between -3 to 1°C. Air and heat are the greatest threat to your caviar's quality. Keep the container airtight and in the coldest part of the refrigerator until it is ready to serve, or else the flavour and texture will go bad.

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Caviar is best served chilled, which is usually why certain caviar servers have built-in ice trays. Keeping the container over ice will help the product stay fresh. If it starts to warm up too much, then it can become soft and diminish flavour. Some people like to let their caviar warm up to room temperature to experience a stronger flavour and softer texture but we recommend keeping it chilled while serving to preserve the freshness and safety.

If the ice has melted and you still have leftover caviar, use some plastic wrap to cover the product, put on the original lid and return the product to the coldest part of your refrigerator for later use as soon as possible. Opened/unsealed, refrigerateed caviar should ideally be consumed within three days.

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