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.