Classic caviar service is simple and elegant. Keep caviar refrigerated until ready to serve. Ideally nestle the entire open tin or jar in a bed of crushed ice, with the lid alongside. This is not only attractive, but also informative to your guests. Accompany caviar with fresh toast points, with or without butter.
Caviar also should be kept as simple as possible. Accompany caviar with toast, blini, or potatoes. Use nothing more to mask the intense and bewitching experience of eating caviar. Caviar’s traditional beverage partners are iced vodka or chilled brut champagne.
Usually any spoon made from a natural resource (horn, wood, bone, mother-of pearl) is used to serve caviar. Just beware of using sterling silver, as it oxidizes when it comes in contact with caviar, and will impart a metallic taste as well as discolor the silver.
When purchasing fresh caviar, buy only as much as you plan to serve. Most varieties of caviar should be kept refrigerated in the coldest part of the refrigerator, never frozen, with the exception of domestic Golden Whitefish caviar and Salmon caviar, as they are best preserved frozen. The unopened jar or tin can be stored in the refrigerator up to ten days. An opened jar or tin of caviar can be stored in the refrigerator, covered, for no longer than two or three days.