Sound like an expert
You may think of "doing a bump" as an arcane drug reference from the 80's. Now, however, it's considered insider terminology among caviar aficionados. Put a scoop of caviar on the back of your hand. Lick it off. That's doing a bump. It's the purest way to enjoy the buttery, nutty flavor of great caviar, undistracted by any other flavors. Feel the beads pop in your mouth. Appreciate the sense of a slightly salty sea breeze. Sip some champagne. Congratulations, you've just experienced the double rainbow of enjoying caviar.
Mother of Pearl
If you're going to eat caviar, you better know about mother of pearl. For those who don't, (or who just want a reminder), mother of pearl is the smooth iridescent surface inside the shell of oysters. Why is it important? Because it's an inert substance. That means it's not affected by, and doesn't react to, organic substances (a.k.a. food) like caviar. Unlike metal utensils which will impart the taste of the metal to the caviar, mother of pearl keeps the flavor pure.
The term malossol on the label is not a type of caviar, but a Russian term (literal translation "little salt"), meaning the fish roe was good enough to be processed using a minimal amount of salt, typically five percent of salt per weight. Most experts agree, the less salt, the better the caviar, but less salt makes it highly perishable and thus more expensive.
The round container that caviar is sold in. It comes in various sizes but is always measured in grams. The typical caviar tin is anywhere between 20 and 100 grams. The best tins are made in France by Desjardin. Founded in Paris in 1848, Desjardin is one of the oldest French metal packaging companies. Guess where Black River Caviar gets its tins? That's right, Desjardin.
Some do's and don'ts when serving caviar
Keep it Cool
But not too cool. Don’t store caviar in the freezer – it is supposed to be stored between 26 to 32 degrees F in the coldest part of your refrigerator
Serve caviar in small doses (no more than one ounce per guest when serving hor d’ouevres at a party) – it is best in small amounts due to its delicate taste.
Keep pairings to dry wines, vodka or champagne – strong, perfumey-tasting liquors will overpower the taste and not compliment it well.
Purchasing wild caviar that’s not farm-raised means it may not be from a trusted source. Wild caviar is generally a result of unsustainable harvesting.