Caviar is spread on bread, toast, crackers, filled into tartlets, and served as an appetizer with white wine. Capelin caviar is also added to dressing sauces for fish and seafood salads, pancakes, pancakes, and stuffed into chicken and quail eggs. It is recommended to consume an open jar within 36 hours.
 Capelin caviar is rich in vitamins A, B, C, D, lecithin, phosphorus, iodine, potassium, calcium, copper and other trace elements that are useful for the prevention of cardiovascular diseases, the nervous system, and the thyroid gland. Therefore, capelin caviar should be eaten by people who experience frequent physical fatigue.