Is that tax refund burning a fish-egg-sized hole in your pocket? Well, that’s not very big, but go ahead and let the flames take over. The Caviarteria is open just in time to receive your spoils from the IRS. The cross-country-restaurant-chain-turned-online-retailer has once again set up a physical outpost in TriBeCa in the space that formerly housed the Silver Lining jazz club at 75 Murray Street.

But, first of all, what exactly is caviar? The word has three meanings according to our good friends at Merriam-Webster: 1) processed salted roe of large fish (as sturgeon); 2) something considered too delicate or lofty for mass appreciation; or 3) something considered the best of its kind. Ah, yes, caviar is all this and more. Most varieties originate in the Black and Caspian Seas, where different species of the native sturgeon have traditionally been sought after for their delicate roe.

Caviarteria currently has seven varieties of the good stuff available online, alongside fish cakes, smoked salmon and other classy eats, plus they’re rolling out a full menu of caviar-themed eats at the subterranean restaurant. So, for the uninitiated, this is a good place to start on the journey into the luxurious land of caviar.

What unknown pleasures await? Explore everything from extravagant imports like the Kaluga Prime at $395 per ounce to domestics like the Alaskan Salmon Roe clocking in at a more manageable $30 per ounce. And for even more omega 3’s, they’ve also got everything from Smoked Salmon Caviar Cake to Smoked Sturgeon platters and Gourmet Caviar Crepes.

For folks who’d like to sample these delicacies in the comfort of home, there’s also an option to purchase whatever tins and jars strike your fancy. But should you choose to try it in your humble abode, you must first behold: The Rules of Caviar, wisely put together by the Caviarteria:

Rule No. 1 — Do not open the caviar tin/jar until needed. This means no feasting before guests arrive, as tempting as it may be.

Rule No. 2 — Caviar should be opened and consumed within one week of buying the caviar tin/jar. (As if we were really going to practice that much self-restraint.)

Rule No. 3 — Caviar must be used within a day or two of opening the tin/jar. And if you let it go to waste, you lose at life.

Rule No. 4 — Caviar must be refrigerated between 28 to 32 degrees Fahrenheit. Caviarteria recommends placing the tin in the coldest part of the refrigerator, usually the in back, on the meat shelf, or inside the meat bin.

Rule No. 5 — If caviar is being served by itself (or with crackers or toast points) at a party, you can estimate 1 ounce of caviar for every two people (who you better like enough to share your caviar with.)

Rule No. 6 — Caviar should be served using a non-metallic spoon because certain metals may react with caviar, giving it the type of flavor only a robot would enjoy. Thankfully, there are places that make special mother of pearl spoons just for serving caviar – we know what we’re buying with our next tax refund.

Feeling prepared for a taste? Then attempt some of the recipes suggested on the restaurant’s website. We’re particularly fond of Potato Nests and Deviled Eggs because: fancy.