Step 1: Proper Storage & Temperature

Keep your caviar and roe refrigerated at 28°F to 32°F until you're ready to serve. Remove from the refrigerator 10-15 minutes before serving to acclimate to the ambient temperature. Caviar and roe should be served chilled but not ice-cold, as extreme cold mutes the delicate flavors.

Step 2: Choose the Right Serving Vessel

Use non-metallic serving spoons to prevent a metallic taste from clashing with your caviar and roe. Mother-of-pearl, bone, or plastic spoons are the best options. Serve in small glass or ceramic bowls nested over crushed ice to maintain a safe temperature. If you don't have serving bowls, you may place the opened caviar tins in a bowl of crushed ice. The tins have food-safe varnish that prevents a metallic taste.

Step 3: Portion Appropriately

Plan for ½-1 ounce per person as an appetizer with other foods so all guests can have "a taste." For a full caviar portion, serve 1 ounce per person. Use a gentle touch when portioning and never press or crush the delicate pearls.

Step 4: Select Complementary Accompaniments

Serve with items that complement without overpowering the mild, nuanced flavors. We recommend:

• Blinis or toast points (unsalted)
• Crème fraîche, light sour cream, or clotted cream
• Champagne, vodka, or crisp white wines

Pro-Tip: Skip the chives, red onions, chopped eggs, and other accompaniments in a traditional caviar service. These traditional accompaniments were introduced when preservation methods required heavily salting the caviar. With today's advanced refrigeration methods, caviar does not need to be over-salted and you can enjoy the caviar's true flavor profiles. 

Step 5: Serve and Enjoy Immediately

Present your caviar and roe just before serving. Invite your guests to take small portions and savor slowly on the palate to appreciate complex flavors and texture. Enjoy within 2 hours of opening and never leave at room temperature for extended periods.

Pairings 

Hackleback pairs beautifully with bourbon, domestic spirits, and regional wines that enhance its bold, concentrated flavor. Southern-style service highlights traditional Mississippi River presentations with appropriate accompaniments. Classic American serving methods, including blinis and crème fraîche, honor domestic caviar traditions. These practices emphasize the wild-harvested origin and premium quality of Hackleback caviar.

General Information

• Preparation	Our caviar is lightly salted (malossol) with 3.5% salt.
  Packaging	Packed in vacuum-sealed, metal tins that are protected inside with a special food-grade varnish.
  Shipping and Delivery	Nationwide Shipping: Paramount Caviar ships all caviar across the United States with overnight shipping services and enough ice and materials to withstand up to 2 days of shipping outside of refrigeration.  Hand Delivery: Hand delivery is available to customers residing in Manhattan. All caviar and perishables are delivered with ice.  In-Store Pickup: In-Store pickup is available and all caviar is prepared and ready for pickup with ice.
  Shelf Life (Refrigerated)	Our caviar lasts for up 3 weeks in a standard household refrigerator with its original, unopened seal. Once the caviar tin has been opened, all remaining caviar should be consumed within 3 days.  Do not freeze your caviar. Freezing your caviar will cause the caviar to lose its integrity.
  Storage Type	Keep refrigerated at 33-40°F (0-4°C). We recommend storing the caviar in the back of the refrigerator as it will be less susceptible to temperature fluctuations.
  Allergy and Cautionary Information	Contains fish (sturgeon). Consuming raw or unpasteurized seafood may increase your risk of foodborne illness, especially if you have certain medical conditions.