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HOW TO SERVE CAVIAR
Hand-carved Mother-of-Pearl spoons, knives, forks and plates are the traditional accoutrements used to serve caviar. Any other type of tableware would alter the taste of caviar and distract from its natural flavor.
Remove caviar from the refrigerator 15 minutes before eating. The lid should be removed only at the last moment.
The ideal serving presentation is to offer the whole tin on a bed of crushed ice. Allow at least 50 grams of caviar ( 2 oz.) per person. It should be spooned onto a chilled plate with care taken not to break the grains, which would make it oily. Caviar should be eaten with a fork.
You can accompany caviar with pieces of bread that have been lightly toasted (to preserve softness) and then quickly filmed with butter. Commercially made toasts or crackers are not recommeded because they are too hard and dry.
A small glass of iced vodka is the ideal companion for caviar. It is very important not to spoil your palate with anything but the most pure vodka. It is a matter of personal taste whether you drink champagne with caviar but many think that it is too "sweet" in itself, with too much of its own flavor and that it will distract your palate from the taste of caviar. However, some gourmands now believe that a good light beer served icy cold is also a perfect accompaniment when you serve caviar.
Many people swallow caviar whole, but to fully appreciate the flavor you should "burst" the eggs with the tip of your tongue against your palate to release the flavor in your mouth.
Unopened, a container of fresh caviar may be kept in the refrigerator for up to 8 weeks. Once opened, caviar is highly perishable and should be served right away. Never keep caviar in a freezer.