Caviar is most commonly served on top of salads, soups, blinis, toast, and potato dishes. As a rule, it is never cooked. Flavors it is traditionally paired with include crème Fraiche, sour cream, and lemon.
If serving caviar as part of a canapé or as a garnish, expect to get about twenty 1/4 tsp servings from a single ounce. However, if you’re serving a caviar course to people who love it, expect to need a half to a whole ounce per person.
Though there is some debate, it is widely believed that serving caviar with non-gold metal utensils (particularly silver) can cause it to oxidize and take on unpleasant metallic flavors.
Storage: Refrigerate sturgeon caviar. Do not freeze it.