Count the servings
Decide whether each guest gets a small taste or a generous caviar-led course. Roughly 10–15g per person can work for a canapé tasting; 25–30g per person is a more generous guide. Adjust for your menu.
Choose variety or volume
Several tins can let guests compare flavours. A larger tin may be easier if you want one variety as a centrepiece. Set out separate serving utensils when comparing different caviars.
Serve in stages
Prepare accompaniments before guests arrive. Keep unopened tins refrigerated and bring out only what is needed for each round. Follow every tin’s label for storage and handling.
