Tasting advice for caviar
Keep caviar refrigerated
Caviar must be kept at a temperature between 0 and 4 °C until serving. It should never be frozen, as this would alter the texture of the eggs.
Caviar served chilled
Caviar should be eaten fresh, but it should not be too cold either. The ideal serving temperature is around 8 to 9 °C. To achieve this, place the open tin of caviar on a bed of ice just before serving it to your guests. The ice will keep the caviar fresh without cooling it excessively.
Use the mother-of-pearl spoon
Metal utensils should be avoided, as they can give caviar an unpleasant metallic taste. Use mother-of-pearl spoons instead. Mother-of-pearl is the traditional material used, as it does not alter the flavour of caviar.

A very simple recipe
Mashed potatoes with caviar
Cook the peeled potatoes in salted water. Drain and mash them with a potato masher, then mix in a little crème fraîche. Place the mashed potatoes on a plate. Top with a generous dollop of caviar (about 50g per person).Which wine pairs well with this caviar?

Ingredients : Oeufs d’esturgeon (Huso Huso), sel, E285
Allergens Fish
Storage : Keep refrigerated between 0°C and 4°C
Date of minimum durability : 2 month
Origin : Iran