The right way to eat it: keep the caviar in a small vessel filled with ice to keep its quality fresh, and serve it with different accompaniments according to your personal taste. The most classic and popular accompaniment is with whipped cream and toasted white bread. It is especially important to note that caviar should never be served with strong-smelling condiments, such as onions or lemons. As for beverages, vodka or champagne are perfect for savoring caviar. Furthermore, the utensils used to serve caviar are also very particular. Shells, wood, horn and gold are ideal. The biggest taboo is the use of silver tableware, as silver has an oxidizing effect, which destroys the caviar's own intriguing oceanic taste and aroma, and it is usually served on a crystal plate with a shell spoon. The formalities involved in preparing and serving caviar are often ridiculously complicated. You often see people pile layer upon layer of condiments on their plates, either altering or covering up the flavor of the caviar; and isn't that what they paid so much for? A dollop of sour cream, a slice of carp, finely chopped prickly gooseberry buds and onions, and hard-boiled eggs, piled on top of each other, and what else do you get out of it? It may taste great, but it won't taste like caviar. The best way to eat caviar is to eat it in the simplest way possible: straight from the mouth. If you want to eat it on a plate, the plate should be chilled. If you want to eat it straight from the jar, put the jar in crushed ice. Thinly sliced toast slathered with unsalted butter, Russian pancakes, or a drop or two of lemon juice, feel free to mix and match. But the last leg of the caviar's journey in life-send it into your Excellency's mouth. For this part of the journey, there is no choice but to use a spoon as a means of transportation. You'll see the same people who drown caviar in minced onions, minced eggs and the like every time - dinner knives slathering the gooey mess on top of toast and eating it as if they were making a peanut butter sandwich. These people are civilization killers. One of the most precious things about caviar, and what makes it so difficult and expensive to process and ship, is that the eggs must be intact when you put them in your mouth. It is only then, when you crush the egg with your tongue and palate, that you realize that all this effort has been made for the sensation of the deliciousness bursting out of this tiny egg. If the eggs are crushed by the knife first, the toast will get a mouthful of caviar before your tongue does. So, be sure to use a spoon. If you're not used to eating it raw, here are a few simple ways to do it: Caviar Salad Ingredients: Eggs, caviar, onions, romaine lettuce, and French eggs Eggs boiled in water, cut in half, and yolks taken out intact. Chop the onion, add the yolks and French mayonnaise and mix well, filling the mixture into the egg whites. Lettuce, shredded, and served on a platter, arrange the eggs on top, spoon the caviar over the yolks with a wooden spoon, and garnish with lettuce or other vegetables of your choice for aesthetic appeal. Caviar Salad Ingredients: Eggs, caviar, onion, lettuce and French eggs Method: Boil the eggs in water and cut in half, remove the yolks completely. Finely chop the onion, add the yolks and French mayonnaise and mix well, then fill the egg whites with the mixture. Cut the lettuce into shreds and place on a plate, arrange the eggs on top, spoon the caviar over the yolks with a wooden spoon, and decorate with lettuce or other vegetables for aesthetic reasons. Alternative Caviar Caviar Lobster Cold Noodle Salad The sweet flavor of the Japanese-style sazu sauce made with edamame and sugar, along with the crunchy lobster meat and the fresh flavor of the caviar, makes the ordinary cold noodles with matcha tea extraordinary.