In short: For a wedding with 80-120 guests: 8-15g caviar per person as an elegant appetizer. Calculate 1-2 kg total. Serve on crushed ice with blinis, crème fraîche, and mother-of-pearl spoons. Store at 2-4°C until serving. Budget: €800-€2,500 depending on quality (Shikran, Petrossian, Caspian).
Table of Contents
How much caviar to buy for a wedding
As a welcome appetizer (3-5 pieces per guest): 8-12g per person = 1 generous teaspoon. For 100 guests: 800-1,200g total.
As a starter course (formal service): 15-25g per person. For 100 guests: 1,500-2,500g.
As an accompaniment to a main course (fish/seafood): 5-8g per person. For 100 guests: 500-800g.
For VIP guests only (5-10 select people): 30-50g each = individual tin.
Budget: how much does caviar for a wedding cost
Spanish Shikran caviar (sustainable aquaculture, Riofrío): €100-€130/30g Naccarii Classic, €180-€220/30g Beluga. Wedding for 100p × 10g = 1kg = €3,000-€7,000 depending on quality.
Traditional Caspian Iranian caviar: €150-€300/30g depending on species. Wedding for 100p × 10g = €5,000-€10,000.
Economical Sevruga caviar (China/Israel aquaculture): €50-€80/30g. Wedding for 100p × 10g = €1,700-€2,700.
Practical recommendation: Shikran Baerii (best value for money) for the majority + 1 tin of Beluga for the VIP table.
Storage: the 2-4°C rule
Caviar is extremely sensitive to heat. Always keep it between 0 and 4°C from delivery until serving.
Pre-wedding (product reception): refrigerated delivery 24-48h before. Check temperature. DO NOT freeze under any circumstances (it breaks the roe).
On-site storage: dedicated refrigerator at 2-4°C. If only beverage refrigerators are available, ask the catering service for a specific refrigerator for delicate products.
Serving: remove tins from the refrigerator just before (maximum 30 min). Serve on crushed ice in glass or porcelain bowls to keep it cold during service.
How to serve caviar professionally
Required materials:
- Glass/porcelain bowls filled with crushed ice
- Mother-of-pearl spoons (NEVER metal — it oxidizes the caviar)
- Small plate with warm blinis (4-5 cm Russian pancakes)
- Bowl of crème fraîche
- Bowl with finely chopped chives
- Lemons cut into quarters (optional)
- Small cocktail napkins
Appetizer assembly: blini on plate → teaspoon of crème fraîche → 5-8g caviar → optional pinch of chives. Eat in 1 bite.
Without blinis (modern canapé): small brioche toast + crème fraîche + caviar. Or a hard-boiled egg cut in half + caviar on top.
Pairing: what to serve with wedding caviar
French brut nature Champagne (classic): the king of pairings. The fine bubbles cleanse the fat. For a wedding: 1 bottle for every 4-6 guests.
Spanish brut nature reserve Cava: premium Spanish alternative. Recaredo, Gramona, Castillo Perelada. 30-40% more affordable than champagne.
Ice-cold vodka (-15°C in a shot glass): traditional Russian version. Adds character to the service.
DO NOT serve: red wines, sweet wines, sparkling rosés (clash with caviar).
Common mistakes to avoid
Serving with a metal spoon: oxidizes the caviar and instantly ruins the flavor. Only mother-of-pearl, premium plastic, or glass.
Insufficient quantity: 5g per person = disappointment. Minimum 8-10g if you want it to be appreciated.
Serving warm: heat kills the characteristic "pop." Always use crushed ice.
Cheap caviar pretending to be premium: knowledgeable guests notice it immediately. Better less quantity of higher quality than a lot of mediocre quantity.
Not having enough mother-of-pearl spoons: calculate 1 for every 6-8 guests (reusable ones are available).
Frequently asked questions
How much caviar do I need for a wedding of 100 guests?
Shikran or Petrossian caviar for a wedding?
How far in advance should I order caviar?
Can I freeze caviar for the wedding?
Does professional caviar service cost extra?
What if there's leftover caviar at the end?
In conclusion
Wedding caviar is one of those elements that separates a normal celebration from a memorable experience. The key is the combination of real quality (not marketing brand) + professional service. Bacalalo distributes Shikran and Caspian caviar with CITES code and can advise on exact quantities based on the number of guests and event format. For 100 guests, a realistic budget is €1,500-€3,500 depending on the chosen quality.
