Be a connoisseur

Once upon a time, the amazing flavors and unmatched quality of caviar were enjoyed exclusively by European aristocracy and the upper crust of the Tsar’s Russia. Today, more people discover this natural treasure.

Once you become acquainted with the incomparable appearance, aroma, texture and flavor of genuine caviar, you will become enamored with it. Whether you enjoy caviar regularly or have just discovered this unique delicacy, it’s good to touch up on the basics of caviar preparation and service. Follow this short guide to ensure that all your caviar experiences are truly remarkable.

For the purest taste, serve your caviar on Mother-of-Pearl tableware, which is the most traditional material for caviar utensils. Other material commonly used for caviar service are gold, wood, porcelain or animal horn. Beyond the regal appearance of these utensils, there is a practical reason for using them: it is believed that silver and other metal utensils oxidize the caviar, spoiling its delicate flavor. It is recommended to chill the utensils before serving.


Remove the caviar from the refrigerator 15 minutes before eating, but hold on- the lid should be removed only at the last moment. Offer the whole tin or jar of caviar on a heaping bed of crushed ice. Allow at least 1 oz. (30 grams) per person.


For the first tasting of caviar, put a small amount of caviar on the back of the hand, between the thumb and index finger. Wait a few seconds to allow the grains to match your body’s temperature. Then bring your hand to your mouth and take in the caviar grains, placing them on your tongue and pressing them against the top of your mouth to release the liquid and aroma. This is the traditional way of tasting caviar.


Many people chew the caviar grains or swallow them whole. However, the best way to fully appreciate the complex flavors of caviar is to burst the grains against the roof of your mouth with the tip of your tongue. This releases the flavors.


It is suggested to serve Karat Caviar on original Russian blini with a dollop of crème fraiche. Buttered slices of lightly toasted white bread are another recommended accompaniment. A small glass of iced vodka or dry sparkling white wine are the ideal companions to caviar.
It is best to avoid any bold-flavored accompaniments that will distract your palate from the superb taste of Karat Caviar.

Eating and drinking

Unopened, a container of fresh caviar may be kept in the refrigerator for up to 8 weeks. It is advised to open tin quickly after purchase to enjoy all the full qualities of Karat Caviar. Aging caviar at home leads to its iodizing and developing a fishy tinge. Once opened, it is highly perishable and should be eaten right away. Never keep caviar in the freezer. The ideal temperature is a 0 - 4 C.