How Much Caviar per Person? Aquatir Portions for Tastings and Canapés

How much caviar should you buy for a dinner party? Start with the role it plays in the menu. A small topping on a canapé and a dedicated caviar tasting need different quantities. The calculations below help you plan an Aquatir order around your guests instead of guessing from the size of a tin.

First decide how you will serve it

For a canapé, a suggested planning portion is approximately 2–3 g per piece. For a tasting, you might allow 10–15 g of each selected variety per guest. These are practical menu examples, not fixed standards: appetite, budget and the number of other dishes all affect the right amount.

Three canapés topped with 2.5 g of caviar each use 7.5 g per guest. Four people therefore need 30 g. A tasting of two varieties at 15 g of each per person needs 120 g in total for four people.

Useful calculations for a small gathering

• Two guests, one variety: a 30 g tin gives each person 15 g for a focused tasting.
• Four guests, 12 canapés: a 30 g tin gives approximately 2.5 g per canapé.
• Six guests, 18 canapés: at 2.5 g each, the planned amount is 45 g. A 50 g tin leaves a small allowance for assembly.
• Four guests, two varieties: two 30 g tins give 7.5 g of each variety per person, or 15 g total.

Choose the variety separately from the quantity

All four Aquatir varieties can be portioned by weight, but their pearls and textures differ. The producer describes Beluga as large-grained and buttery, Russian Sturgeon as creamy with nutty notes, and Sterlet as mild with smaller pearls. A larger grain is a sensory characteristic, not a reason to assume that the same weight feeds more people.

Smaller tins or one larger tin?

Several smaller tins can be convenient when you are serving in stages or comparing varieties. Open the next one when you need it. A larger tin may suit a meal where the entire portion will be served together. Check the current product options before ordering, because the available combinations of weight and processing method can differ.

Plan the service before opening

Prepare the plates, count the canapés and decide how much goes on each. Use a clean utensil and add the caviar at the last moment, after hot bases have cooled. Keep the product refrigerated as directed on the tin and follow the label’s instructions after opening. Do not buy extra on the assumption that every opened tin has the same storage life.

A simple formula makes the final decision easy: guests × pieces per guest × grams per piece. For a tasting, replace “pieces” with “varieties”. Browse the Aquatir caviar collection, then match the selected tins to your calculation and the way you intend to serve them.