Caviar is purchased ready for serving in tins or earthenware jars. It should be stored at a low temperature, but not frozen.
Serve in the original container on crushed ice, with quarters of lemon, melba toast or brown bread and butter served separately.
About 25 g constitutes a portion. Caviar is very expensive, but there are available, a number of substitutes closely resembling caviar such as lumpfish roe which are less expensive.
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