Caviar is a type of roe, and roe is the eggs that come from fish (most famously, the sturgeon).
Caviar should be kept cold and served chilled, never at room temperature.
Metallic spoons should not be used while serving or eating it because they could leave an unfortunate metallic taste on the roe.
Serving Size: Allow at least 1⁄2 to 1 ounce per person.
Storage: Caviar should be kept at 26-35 F.
It will last for up to 6 weeks in the refrigerator when the container is unopened.
Air is caviar’s largest enemy: if not entirely consumed, please cover the entire surface of the tin with plastic film.