Whether you're indulging for the firdst time or refining your ritual, this guide reveals how to taste, serve and pair caviar the IKRAA way
The Art of serving caviar
know your caviar
osetra, kaluga, beluga
Each tin tells a story—texture, taste, and time.
• Imperial Osetra – Rich, buttery, golden pearls.
• Golden Osetra – Rare, pale gold, and delicately creamy.
• Kaluga Hybrid – Large pearls, bold flavor with oceanic depth.
• Beluga-Style – Soft, luxurious, and profoundly indulgent
pairing perfection
Elegant matches to enhance every tin:
• Classic Indulgence – Champagne, blinis, crème fraîche
• Bold Nights In – Ice-cold vodka, crisps, chopped egg
• Modern Minimalist – Warm brioche, microgreens
• Entertaining – Oysters, scallops, rosé and Champagne
TASTING RITUAL & STORAGE
HOW TO
HOW TO TASTE CAVIAR
• Serve chilled, not frozen
• Use non-metal spoons (mother-of-pearl or horn)
• Let it rest on the tongue—don’t chew
• Cleanse with Champagne, vodka, or sparkling water
STORAGE TIPS
• Keep sealed in the coldest part of your fridge
• Best within 48 hours of opening
• Serve over ice in crystal or glass
• Never freeze — it ruins texture