◆ Last updated: ◆ By LeDiamont — Zervan GmbH
30 g per person
Our tasting guideline
For a tasting, plan 30 g of caviar per person. For a generous aperitif centred on caviar, allow about 50 g per person. If caviar forms the main part of the meal, about 125 g per person may be appropriate. Use less when it is just one of several foods: allow 3–5 g per canapé.
Key takeaways
- ◆Our tasting guideline is 30 g of caviar per person.
- ◆The more food you serve alongside, the less caviar you need. Canapés and receptions need far less per person than a caviar-only tasting.
- Plan a quantity you can finish. Once opened, caviar is best within 48 hours; keep it refrigerated and follow any shorter period on the label.
- ◆For a long reception, you may add a small reserve. This is separate from the base calculation, not already included in the tin sizes below.
Serving guidelines by occasion
| Serving style | Grams per person | Ounces per person | What it looks like |
|---|---|---|---|
| Garnish or single bite (“caviar bump”) | 3–5 g | about 0.11–0.18 oz | One small spoonful on a blini, egg or oyster |
| Canapé reception (with other food) | 10 g | about 0.35 oz | 2–3 caviar canapés per guest |
| Small introductory taste | 10–15 g | about 0.35–0.53 oz | A few spoonfuls, tasted plain |
| Tasting | 30 g | about 1.06 oz | A classic portion, served in its tin on ice, with optional blini and crème fraîche |
| Generous caviar aperitif | about 50 g | about 1.76 oz | Caviar is one of the main foods served |
| Caviar as the main meal | about 125 g | about 4.41 oz | Caviar is the meal, not a garnish |
These are LeDiamont planning guidelines. Adjust them for the menu and your guests’ appetite. One avoirdupois ounce is approximately 28.35 g; ounce figures in the table are rounded. [1]
How to choose the right portion
What else is on the menu?
For a tasting, plan 30 g per person. A canapé alongside other dishes uses about 3–5 g. For a generous aperitif centred on caviar, allow about 50 g per person; if caviar forms the main meal, about 125 g may be appropriate.
How experienced are your guests?
First-time guests may prefer a smaller introduction. Guests who love caviar may enjoy the full 30 g tasting portion or more, depending on the occasion.
Plain or with accompaniments?
For blini or similar bites, plan about 3–5 g of caviar each. If you serve it plain, set a total portion per guest rather than assuming every spoon holds the same amount. Taste the caviar plain first, then add accompaniments sparingly. Blini and crème fraîche are options described by Great British Chefs. [4]
One caviar or a tasting flight?
For a side-by-side tasting, allow about 10 g of each caviar per guest: two varieties give about 20 g per person in total, and three give about 30 g. For example, Baeri, Sevruga and Ossetra can form a three-caviar flight. Taste from most delicate to most powerful, depending on the actual tins served.
Time of day and length of the event
For a longer reception, consider a small reserve and serve caviar in small batches. Keep unopened reserve tins refrigerated at −3 to +3 °C, following the label, and bring out each tin about 10 minutes before serving it on a bed of ice. Keep the tin on ice during service, replenish the ice, and prevent direct contact between the grains and the ice. Keep prepared potatoes, chopped eggs and crème fraîche covered and refrigerated until serving. [2]
Calculate the total amount
Multiply your guest count by the planned grams per person. Add a small reserve only when the length of the event or your guests’ appetite warrants it.
A simple formula for how much caviar to buy
- 1Count your guests (don’t forget yourself).
- 2Choose 30 g per person for a tasting, about 50 g for a generous aperitif centred on caviar, or about 125 g when caviar forms the main part of the meal.
- 3Multiply: guests × grams per person.
- 4Add a small reserve only if needed; the basic quantity does not include one.
- Choose suitable tin sizes. Compare current prices per gram and plan which tins you will open.
Total needed = guests × grams planned per personThen choose available tin sizes that cover the total.
Which tin size should you buy?
Larger tins may cost less per gram; compare the actual offers. See our Caviar Price Guide.
How much caviar is on one blini or spoon?
For a working estimate, multiply the number of caviar bites per guest by about 4 g, then by the guest count. Use 3–5 g per bite to calculate the possible range.
What does it cost per person?
Swiss cost examples based on the prices displayed for 30 g tins on 16 October 2026, in CHF including VAT. A 15 g portion is half the contents of a tin, not a product size sold. Delivery charges are excluded. Check each product page for the current price and availability before ordering.
| Caviar | Price per gram | Small taste (15 g) | Classic course (30 g) |
|---|---|---|---|
| Iranian Baeri Caviar | CHF 1.90 | CHF 28.50 | CHF 57.00 |
| Iranian Sevruga Caviar | CHF 2.13 | CHF 32.00 | CHF 64.00 |
| Iranian Ossetra Caviar | CHF 2.77 | CHF 41.50 | CHF 83.00 |
Per-gram prices are rounded to two decimal places. Portion costs use the exact 30 g tin price: CHF 57 for Baeri, CHF 64 for Sevruga and CHF 83 for Ossetra. Compare other tin sizes in our caviar price guide for Switzerland.
Common mistakes when planning caviar portions
- Opening more than you need. Compare available formats and open tins as required.
- Opening the tin too early. Keep it sealed and refrigerated at −3 to +3 °C, following the label; bring it out about 10 minutes before serving it on ice.
- ✕Adding strong flavours before tasting. Taste the caviar plain first, then add sauces, onion or lemon sparingly and adjust to your preference.
- ✕Forgetting ice. Keep the tin on a bed of ice during service, replenish the ice and prevent direct grain-to-ice contact. For quality, limit time off ice to about 30 minutes; never leave caviar unrefrigerated for more than 2 hours in total.
What if you have caviar left over?
Reseal and refrigerate promptly at −3 to +3 °C, following the label. For the best quality, finish an opened tin within 48 hours, and follow any shorter period on the label. These times assume the cold chain has been maintained. Unopened tins may keep for up to about 3 months, depending on the label’s use-by date and storage instructions. Follow the manufacturer’s instructions after opening. [3]
Read also: our complete guide to Iranian caviar, its history, its varieties and how to buy it in Switzerland.
Frequently asked questions
How much caviar should I serve per person?
For a tasting, plan 30 g per person. For a generous aperitif centred on caviar, allow about 50 g; if caviar forms the main meal, about 125 g. Use less for a garnish or a few canapés.
How do I calculate caviar for several guests?
Multiply the number of guests by the grams planned for each person. For a tasting, use 30 g per person as the starting point; then select tins that cover the total.
How do I choose tins for a group?
First calculate the total from the guest count and serving style. Then choose available tin sizes that cover it, without automatically adding a reserve.
How much caviar is in one serving?
A classic tasting serving is 30 g (about 1.06 oz). Allow about 3–5 g for a blini or a small spoonful; the actual amount depends on how generously you serve it.
How many blini does a 50 g tin of caviar cover?
A 50 g tin tops approximately 10–16 complete cocktail blini at 3–5 g each: 50 ÷ 5 = 10 and 50 ÷ 3 ≈ 16.7, rounded down to 16 complete bites.
Should I buy one large tin or several small ones?
Compare current prices per gram. Several tins may suit different varieties or separate occasions; choose according to your menu.
How long does caviar last after opening?
Reseal and refrigerate promptly at −3 to +3 °C, following the label. For the best quality, finish within 48 hours, and follow any shorter period on the label. These times assume the cold chain has been maintained.
Plan your caviar evening
Once you know how many grams you need, choose the tin that matches:
Plan 30 g per person and choose tins to suit your guest count.
Centred on caviar: allow about 50 g per person.
Explore Iranian Sevruga Caviar (125 g to 1 kg), with listed formats from 125 g; confirm current availability on the product page.
Sources
- NIST — NIST Guide to the SI, Appendix B.8: Factors for Units Listed Alphabetically — Avoirdupois ounce-to-gram conversion.
- Ministère de l’Agriculture — Cuisine à domicile : les bons gestes d’hygiène — General food hygiene, prompt refrigeration and respect for storage instructions.
- Ministère de l’Économie — Date limite de consommation (DLC), date de durabilité minimale (DDM) : quelles différences ? — Product labels and manufacturer instructions after opening.
- Great British Chefs — What to Serve with Caviar — Optional accompaniments, including blini and sour cream.
Serving quantities and caviar-specific storage ranges in this guide are LeDiamont guidance; the public food-safety sources support general hygiene and following the product label. The cost examples are calculated from LeDiamont product-page prices and are separate from these external references.