Take the tin out of the fridge ten minutes before. Caviar tastes of nothing at fridge temperature, and everything at minus two to plus two degrees on ice.
Remove the band, hold the tin flat and twist the lid gently: never lever it with a knife. Lift it straight up so no grain is crushed.
Serve with mother-of-pearl, horn, gold or bone. Silver and steel oxidise the grain and leave a metallic note in the mouth.
Take a small spoon, place it on the back of the hand between thumb and index finger, and eat it from there: the skin warms the grain to the right temperature.
Why mother-of-pearl, and not silver
Grower champagne or great house?