One of the most common questions we hear at Duke's Gourmet is delightfully practical: how much do I actually buy? Whether you're planning a quiet tasting for two or a holiday board for twelve, getting the portions right is the difference between a table that feels abundant and one that runs short at the worst moment. This buying guide breaks down exactly how much caviar and bottarga to plan per person, so you can order with confidence.
How Much Caviar Per Person: The Simple Benchmarks
Caviar and caviar-style pearls are rich, salty, and meant to be savored, so a little goes further than most first-time buyers expect. The classic industry portions are a reliable starting point:
- A first taste (15–20 g per person): Enough to appreciate the flavor and texture, served plainly on a spoon or on a blini with a little unsalted butter. Perfect for introducing guests who have never tried it.
- An appetizer or starter (20–30 g per person): The sweet spot for a dinner party opener, spooned over canapés, deviled eggs, or crème fraîche on toast points.
- A generous or main-course serving (60–70 g per person): For dedicated enthusiasts or a caviar-forward centerpiece, such as caviar service with all the traditional garnishes.
To translate that into what you order: a single 100 g jar of Eurocaviar Shikrán caviar pearls comfortably covers three to four people as a starter, or a wider spread of canapés at a stand-up gathering. For a larger party, stepping up to a 320 g catering jar keeps you from rationing the good stuff.
Caviar Portion Table at a Glance
| Occasion | Per person | Serves (per 100 g) |
|---|---|---|
| First taste / accent | 15–20 g | ~5–6 people |
| Appetizer / starter | 20–30 g | ~3–4 people |
| Generous / main service | 60–70 g | ~1–2 people |
When in doubt, round up. Caviar and pearls keep well unopened, and no host has ever regretted having a little extra to send guests back for seconds.
How Much Bottarga Per Person: A Finishing Ingredient, Not a Main
Bottarga plays by completely different rules. This cured, dried grey mullet roe is intensely savory — think of it as the sea's answer to aged Parmesan. You don't plate it in spoonfuls; you shave or grate it in fine amounts to finish a dish, so a single lobe stretches remarkably far.
As a rough guide, plan on 5–10 grams of grated bottarga per serving when finishing pasta, risotto, salads, or buttered toast. That means a whole Bottarga Esmeralda lobe can finish roughly eight to twelve plates of spaghetti — enough for several dinners, not just one. Because it's so concentrated, over-grating can overwhelm a dish rather than elevate it, so start light and add to taste.
Whole Lobe vs. Grated: Which to Buy for Your Group
If you cook often and want the freshest, most aromatic result, buy a whole lobe and grate it à la minute over each plate. If you value speed and consistency for everyday meals or larger batches, a ready-to-use jar of grated bottarga lets you finish a dish in seconds without a microplane. Many hosts keep both on hand: a lobe for special occasions and a jar for weeknight cooking.
Planning a Mixed Gourmet Board
When you're building a board with several delicacies rather than a single hero, portions shrink because guests are grazing across multiple bites. For a mixed spread, budget around 15–20 g of caviar-style pearls per person alongside cheeses, cured items, and crackers, plus a lobe of bottarga to grate tableside as a talking point.
A tasting flight is one of the easiest ways to host without over-buying. The Eurocaviar Shikrán 4-flavor sampler pack gives four distinct pearls in one box, letting a small group compare smoked salmon, mullet roe, and anchovy notes side by side — a memorable centerpiece that takes the guesswork out of quantities.
Frequently Asked Questions
How much caviar do I need for 10 people?
For a starter portion of 20–30 g each, plan on roughly 200–300 g total — about two to three 100 g jars. For a lighter accent on canapés, 150–200 g is plenty.
Is it better to buy too much or too little caviar?
Slightly too much. Unopened caviar and pearls store well in the coldest part of your refrigerator, so leftovers rarely go to waste — and running out mid-party is far more disappointing than having a jar to enjoy later.
How long does a lobe of bottarga last?
Because you use only small amounts per serving, a whole lobe can last through many meals. Wrapped well and refrigerated, cured bottarga keeps for months, making it one of the most economical gourmet ingredients per plate.
How much bottarga should I grate over pasta?
Start with about a tablespoon (roughly 5–8 g) of grated bottarga per plate of pasta, tossed at the end off the heat, then taste before adding more. Its saltiness means you'll likely need little to no extra salt in the dish.
Order With Confidence
The golden rule is simple: caviar is measured in generous spoonfuls, bottarga in careful shavings. Match the portions above to your occasion, round up when you're unsure, and you'll host a table that feels effortlessly abundant. Explore the full range of caviar pearls, bottarga, and specialty delicacies at Duke's Gourmet and stock your pantry for the next gathering.