Best caviar for beginners

Start with a small 28–30 g tin of a mild, buttery type. Kaluga hybrid and Amur are the usual first picks, and Siberian is a brighter, brinier option. A tasting kit lets you try several side by side.

Serve it cold, on its own or with blini and crème fraîche. Use a mother-of-pearl or plastic spoon, and eat it within about three days of opening (sellers' guidance).