Fresh caviar should be kept refrigerated until serving. Unopened it will remain fresh for up to four weeks. Once the tin has been opened, the caviar should be served and eaten immediately. It is very important to never place caviar in the freezer.
When serving caviar, it is important to leave the caviar pure. Do not sprinkle with lemon. Garnishes like chopped egg, onion, and sour cream are unnecessary and are generally used to mask the flavor of inferior caviar. Serve caviar on its own or on warm blinis or lightly grilled toast points. Slip a small portion onto your tongue and gently breathe over it to appreciate its exquisite aroma. Then use your tongue to crush the grains against the roof of your mouth, savoring the unique flavor.
The proper utensils for caviar should be made of mother-of-pearl, horn, bone, or gold. Other metals will affect the delicate flavor of the caviar.
Very cold Russian vodka, preferably in iced shot glasses, as well as Brut French Champagne are the most appropriate beverages to serve with any caviar.