Caviar should always be served chilled, but it should never be frozen. Keeping caviar at room temperature can negatively impact its true taste and aroma. To ensure the optimal temperature throughout your meal and to preserve its authentic flavors, caviar should be presented on a bed of crushed ice. It is considered improper, and even impolite, to take large portions of caviar at once. When enjoying caviar at a social gathering or event, it is customary to consume smaller amounts, equivalent to or less than a tablespoon, to savor its delicate and distinct flavors. It is important to remember that caviar is not typically served as a main dish due to its intense flavor profile. Incorporating it as a component of a larger dish may compromise the overall tasting experience and can be quite costly if used in large quantities. Therefore, it is recommended to serve black caviar as an appetizer or hors d’oeuvre, following the traditional serving approach.

When it comes to serving caviar, it is preferable to use mother of pearl spoons and forks. As previously mentioned, these non-metallic utensils prevent the caviar from oxidizing and acquiring a metallic taste. Additionally, bone, horn, glass, and wooden utensils are also acceptable. By using such materials, you can fully appreciate the intricate flavors and delicate aroma of the caviar, ensuring that your sense of taste is not compromised by any metallic undertones.