Traditional Serving Method
2) Take the caviar out of the refrigerator about 15 minutes before serving. Let the unopened container sit to adjust to room temperature.
3) Assemble a serving platter with thinly sliced smoked sturgeon or small pieces of buttered toast or blinis. Crème fraiche may also be added. These are traditional accompaniments for caviar. Alternatively, caviar can be eaten directly from the top of your hand, allowing the flavor and texture to be unadulterated.
4) Fill a traditional caviar server with crushed ice. Alternatively, if you do not have a traditional caviar server, you can fill a decorative glass bowl with crushed ice.
5 )Prepare the caviar. Open the container of caviar and place on the crushed ice, so it is surrounded by ice on all sides to keep it evenly chilled.
6) Place a mother-of-pearl spoon in the caviar for guests to serve themselves.
Though some people see no harm in the use of metal utensils, connoisseurs claim that metal taints the flavor of the caviar and frown upon it. Ensure success with your guests by adhering to the tradition of mother-of-pearl spoons.
7) Remove the chilled appetizer plates from the refrigerator.
8) Set out the caviar, the buttered toast or blinis and the crème fraiche, along with the chilled appetizer plates. Allow guests to serve themselves.
9) Cover any leftover caviar in the container with plastic wrap after dining. Make sure the oil is evenly distributed before storing it in the coolest part of your refrigerator.
Marshallberg Farm, located in North Carolina is the largest producer of Russian sturgeon for Ossetra (Osetra | Osietra | Oscietra | Asetra | осётр) in North America. Osetra caviar from Russian sturgeon raised in the farm’s facilities in eastern and western North Carolina, can be bought directly from the farm. For more information or to buy caviar, visit the online shop. Thanks for visiting!