Temperature is one of the most important factors to enjoy caviar correctly.

It should be served cold and avoid both excessive warming and temperatures that make it difficult to perceive their nuances.

To be a gastronomic reference, an approximately 4 to 8 ° C temperature may be appropriate during tasting but food safety should always be respected and time should be minimized after cooling.

To keep them cold, it's common to put the can onto an ice base and avoid direct contact with the caves.

It's important to distinguish between serving and conserving. The storage temperature may be lower than that of service and should strictly follow the manufacturer's instructions.

caviar should not be left at room temperature for prolonged periods.

Prepare cold before opening

Keep the caviary or an icebreaker ready before withdrawing the cover. The can should be stable and without water come into contact with the product. Serves small amounts and re-cover them once the table pauses. The information from the manufacturer commands about any general figure, especially for storage and consumption after opening.

The cold, the better?

No. A cold end can make the perception of texture and smell more difficult while a high temperature challenges maintenance and safety. The balance is about serving cold and respecting the label.

Can you leave the can at the table throughout the food?

Just the time necessary for service and always cold. If the tasting lengthens, the ice should be monitored and exposure at room temperature minimized.

A cold, unfrozen service

The practical solution is to prepare two zones: a stable can on ice and a tasting table ready for small portions. It prevents thawing water from entering the package and does not support the spoon used on the product. If there are several passes, open up by tandas instead of keeping all quantity exposed. At events, she assigns to a person the control of cold and time and relies that someone will watch him usually end up in careless. And with any doubt, the range shown on the label of that concrete can always prevail.