Article: Beluga is the most expensive type, and it has buttery, steel-grey eggs. Ossetra is a slightly cheaper variety, and it has a stronger taste but smaller eggs. The third type is Sevruga, which is the most inexpensive, and it has small, crunchy eggs and a very full flavor. Standard caviar is from sturgeon fish in the Caspian sea. Other types of fish eggs are also sold as caviar, such as bowfin, paddlefish, and salmon; however, these varieties will be labelled as so. American bowfin caviar is a relatively inexpensive and popular type which has a tangy flavor. Salmon caviar are large, orange- or peach-colored eggs. This type is commonly found in Canada, the United States, and Russia. The amount of caviar that you choose to buy depends on how many guests you will be serving, your budget, and how you are planning to serve the caviar. As a general guideline, when serving caviar alone, - 1 oz (14.2 - 28.4 g) per person is standard. If you are serving caviar along with other foods, you won't need as much per person. Caviar is often sold in 2 oz (56.8 g) tins, which serves 2-4 people if the caviar is being served alone. You can purchase caviar from some grocery stores, markets, online, or directly from a caviar farm. The cost of caviar varies largely, and it depends on the species of fish and where you purchase it from. Inexpensive types cost upwards of $30 USD per tin while the more expensive varieties typically range from approximately $350 USD up to several thousand dollars per tin. Caviar is best when it is as fresh as possible. If possible, buy the caviar on the day that you intend to use it. Place the caviar into the coldest part of the refrigerator. This is usually on the meat shelf. Alternatively, instead of placing the caviar on the meat shelf, place the tin of caviar into a bowl, and surround the bowl with crushed ice. Check the ice every few hours and change it as it melts. Freezing caviar is not recommended, as it will alter the texture and the flavor of this delicacy. Leave the bowl and the plate in the refrigerator until you serve the caviar. This will help to keep the caviar fresh. Make sure that the side plate has a lip. Caviar is traditionally served in a crystal bowl; however, if you don't have one, then a glass bowl is also appropriate. The side plate needs to have a lip because this will prevent the ice that is added later from sliding off. The material of the side plate does not matter. Keep the caviar unopened until the moment that you serve it. Leave it on the kitchen counter so that it will be the best temperature when it is consumed. Caviar must always be served chilled. Use the whole jar at once, as caviar does not keep. Never open the caviar until immediately before you serve it, as it can easily ruin. Open the tin of caviar, and gently scoop it out into the bowl. Use a mother-of-pearl, bone, or plastic spoon to transfer the caviar. Although caviar is sold in tins, these have a plastic inner layer to protect the caviar from the metal. If you use a silver or stainless steel spoon, this will contaminate the caviar with a metallic taste. Be careful not to crush the caviar as you transfer it from the tin and into the bowl. Lift it gently. Remove the plate from the refrigerator, and place the bowl in the center. Carefully surround the bowl with crushed ice to help keep the caviar cool while it is served. Give each guest a non-metallic spoon to serve themselves caviar with. Then they can transfer a spoon of caviar to their own serving plate to enjoy.

What is a summary?
Choose between the 3 main varieties of standard caviar. Purchase enough caviar for - 1 oz (14.2 - 28.4 g) per person. Get the caviar no more than 3 days before it will be served. Store the caviar at 2832F (20C) in the refrigerator. Place a small crystal bowl and a small side plate in the refrigerator. Remove the caviar from the refrigerator 10 minutes before serving. Transfer the caviar into the refrigerated bowl using a non-metallic spoon. Serve the bowl of caviar on the cooled plate surrounded by ice. Let the guests spoon the caviar directly out of the bowl.