To properly assess the quality of caviar, take a small amount with a mother of pearl spoon and place it on the back of your hand between the index finger and the thumb. Gently spread the caviar a bit and tilt your hand toward the light to appreciate the size, color, and sheen of the roe. After just a few seconds, your body temperature will allow for the roe to warm up a bit, and its aromatic molecules to evaporate and intensify, releasing the caviar’s aroma and fragrance. Upon olfactory inspection, you will notice a delicate hint of notes from the sea, but no persistent smell should be present; fresh caviar of good quality should have very little or no smell whatsoever. Scoop up the dollop of caviar in your mouth, and linger pleasantly on its taste by crushing the roe on the roof of your palate with your tongue, appreciating the caviar’s delicate texture and indulging in its flavor.