It is said that caviar should be served with a spoon made of mother-of-pearl, horn (absolutely no-no everyone!!) or wood (a bit pedestrian). It should not be served with a metal spoon as this could react with the caviar and taint the flavour. But then again, the tins are made of metal, aren’t they? (Or a glass jar with a metal lid). Hmmm… could it be that caviar just reacts with silver? So stainless steel would be ok? Yes. But why mother-of-pearl? Well, probably because it is expensive – just like caviar! And it looks pretty. (haha, pretty expensive!) And there is less chance of breaking the delicate little orbs of caviar.
I noted that professional caviar tasters place a dollop of caviar on the side of their hands and eat straight from the hand. This avoids using a spoon and hence tainting the caviar, but how do you get the caviar from the tin to your hand. Hmmmm so many questions. And this last method requires a lot of lipstick top-up.