Caviar Occasion Planner: Guests, Grams and Service

Plan caviar by service format before choosing the tin. For a taste or garnish, use about 10–15g per guest; for a dedicated course, use 20–30g. Two guests can share 30–50g, four can share 50–125g depending on generosity, and larger receptions should be calculated by the number and size of canapés.

Key takeaways

• Portion is set by the role of caviar in the menu.
• A 30g tin is a taste for two, not a large course for four.
• Receptions should be calculated per canapé.
• Keep the tin chilled and open it only when ready to serve.
• Neutral accompaniments protect the flavour and simplify service.

How many grams do you need?

Guests	Taste or garnish	Dedicated course
2	20–30g	40–60g
4	40–60g	80–120g
8	80–120g	160–240g
20	200–300g	400–600g

These are planning ranges. For canapés, multiply the number of pieces by the intended grams per piece and add a small service margin.

Which service format is easiest?

The simplest format is one chilled tin, blinis and crème fraîche with the first taste served plain. For a standing reception, pre-portioned canapés are easier to control but need careful timing. For a dinner, a dedicated caviar course between arrival drinks and the main meal creates a clear pause.

Avoid placing the open tin on a warm buffet. Use a caviar bowl or crushed ice and keep replenishment chilled.

How do you calculate canapés?

Decide the number of pieces per guest and the grams of caviar on each piece. For example, 40 guests receiving two canapés with 3g each require 240g before any service margin. A richer 5g garnish would require 400g for the same 80 pieces.

Test one finished canapé and weigh the caviar used. Visual estimates become inconsistent quickly during service.

What should be ready before the tin is opened?

Prepare the serving bowl, ice, spoon, plates and accompaniments first. Keep the caviar refrigerated. Open the tin only when guests are ready and return any remaining caviar promptly according to the storage guidance.

Use the detailed caviar storage and serving-temperature guide to set up the refrigerator and table before guests arrive.

Final-day checklist:

• Correct tin sizes and varieties are present.
• Caviar has remained properly chilled.
• Serving bowl, ice and non-reactive spoons are ready.
• Blinis or bases are prepared but not drying out.
• Strong flavours are kept separate from the first taste.
• One person is responsible for opening and portioning.

How should you choose the variety after quantity?

Choose Baeri for an approachable reception or first taste, Oscietra for a more layered dinner course, and Beluga when delicacy and ceremony are the point. If guests enjoy comparison, divide the quantity between two contrasting varieties or use a tasting set.

Read how to choose caviar for a special occasion for the flavour and occasion match.

FAQ

Is 30g of caviar enough for two people?

Yes for a tasting or garnish, especially with blinis and a plain first spoonful. For a generous dedicated caviar course, 40–60g for two is more comfortable. The right answer depends on whether caviar is a taste, starter or the centre of the occasion.

How much caviar do I need for ten guests?

Allow roughly 100–150g for a taste or garnish and 200–300g for a dedicated course. For canapés, calculate pieces multiplied by grams per piece. Confirm available tin formats before buying so the total can be divided sensibly for service.

Can I serve two different caviars at one event?

Yes. Two contrasting varieties can create a useful tasting without overwhelming guests. Serve the milder caviar first, use separate spoons and keep both tins equally chilled. Explain each variety briefly and let the first taste remain plain.

What equipment do I need to serve caviar?

At minimum, use a chilled serving setup, ice where appropriate and a clean non-reactive spoon. A dedicated caviar bowl makes temperature control easier but is not essential. Prepare accompaniments before opening the tin so the caviar is not left waiting.

Turn the estimate into live tin sizes

Take the total gram range to the current Beleaev caviar collection, then choose the fewest sensible tins for service. Do not hard-code yesterday’s pack formats into the plan.