For a New Year's Eve party, plan on about 3 to 5 grams of caviar per guest if it is one bite among many at a cocktail party, 10 to 15 grams per person for a proper tasting, and around 28 to 30 grams (1 ounce) per person if caviar is the featured course. For ten guests, that works out to a 30 to 50 gram tin for canapés, 100 to 150 grams for a tasting, or roughly 300 grams for a generous course. Below is how to size the order, keep it cold, and serve it so every gram shows well.
Caviar is the headline of our January seasonal collection, alongside the champagne vinegar, fondue and hot chocolate that round out a winter party.
The right amount depends on the role caviar plays on your menu. These ranges come from common caviar serving guidance and hold up whether you are hosting at home or plating for a restaurant event.
| Serving style | Per person | For 6 to 10 guests |
|---|---|---|
| Garnish (on oysters, eggs, smoked salmon) | 3 to 5 g | 30 to 50 g |
| Cocktail party bite | 3 to 5 g | 30 to 50 g |
| Tasting (on its own, one or two varieties) | 10 to 15 g (1/3 to 1/2 oz) | 100 to 150 g |
| Featured appetizer course | 28 to 30 g (about 1 oz) | 150 to 300 g |
A useful rule: if the caviar is sharing the table with oysters, cheese and other passed bites, stay at the low end. If it is the moment of the night, served on its own with a spoon, move to the tasting or course range.
Caviar is best eaten soon after the tin is opened, so it is smarter to buy two smaller tins than one large one you will not finish. For a party of eight doing a tasting, two 50 gram tins can be opened one at a time, keeping the second sealed and cold until the first is nearly gone. It also lets you offer two varieties side by side, which turns a serving into a small tasting flight.
Browse our Dorasti imported caviar collection for available varieties and tin sizes.
Nest the open tin or a glass bowl in a larger bowl of crushed ice. Caviar should not sit at room temperature for long; general food-safety guidance for caviar puts the limit at about two hours out of the cold, and less in a warm room. At a party, set out a portion, then refresh from the refrigerator rather than leaving the whole tin out all night.
Metal spoons can give caviar an off, metallic taste. Serve with mother-of-pearl, horn, bone, glass or even a small plastic spoon. Lift the eggs gently from the edge of the tin instead of digging, so the pearls stay whole.
The classic partners are there to carry the caviar, not compete with it:
Go light on lemon. A squeeze can overwhelm good caviar, so offer wedges on the side for guests who want it.
For a cocktail party, the easiest format is the caviar bump: a small spoonful placed on the back of the hand between thumb and forefinger and eaten straight off. It needs no plates, uses 3 to 5 grams per guest, and makes a fun countdown moment.
Roast baby potatoes until tender, halve them, and crisp the cut side in a hot pan. Top each with a small dollop of crème fraîche, about 3 grams of caviar and a snip of chive. This is the most forgiving canapé for a large crowd.
Stir a little champagne vinegar and finely minced shallot into crème fraîche and let it sit for 15 minutes. Spoon onto warm blinis and finish with caviar. The vinegar adds a clean brightness that echoes the champagne in the glass.
Make your usual deviled egg filling, keep the seasoning restrained, and crown each half with a small spoonful of caviar just before serving. The salinity of the caviar does the seasoning work.
A New Year's Eve party in New England needs something warm once the champagne is done. Two easy additions from the same collection:
Caviar is already seasoned, so skip extra salt on the caviar itself and save your finishing salts for the crisp potatoes and the fondue pretzels.
For a cocktail party where caviar is one of several bites, plan on 3 to 5 grams per guest, or about 60 to 100 grams total. For a seated tasting, 10 to 15 grams each brings you to 200 to 300 grams. Buying several smaller tins keeps unopened caviar fresh until you need it.
Unopened caviar kept at the right temperature holds for a period of weeks, depending on the producer and how it was processed, so check the date on the tin. Store it in the coldest part of the refrigerator and do not open it until service. Once opened, plan to finish it within 24 to 48 hours.
Metal can react with the eggs and leave a metallic taste. Mother-of-pearl, horn, bone, glass or plastic spoons are neutral and let the caviar's flavor come through. They are also gentler on the delicate pearls.
Dry sparkling wine and Champagne are the classic match, since the bubbles and acidity cut the richness of the eggs. Very cold vodka is the other traditional pairing. Whatever you pour, keep it cold and dry.
Yes, as long as it stays on ice and is refreshed in small portions rather than left out in full. Keep the tin nested in crushed ice, and swap in a fresh portion from the refrigerator as it runs low. Caviar should not sit out of the cold for more than about two hours.
Caviar, champagne vinegar, cocoa and fondue are all waiting in the January seasonal collection, ready for New Year's Eve and the winter parties that follow. When you are ready for what comes next, shop every season. Need help sizing an order for an event? Chat or text us, or email support@specialtyfoodsource.com.
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