Jimmy Han, 41, a bar proprietor in Los Angeles, was at Coachella in April when he and 4 associates determined to do a “bump” in a pop-up seafood restaurant — although not the sort you might be picturing.

After ordering a seafood platter, he opened a gold tin of Regiis Ova caviar, poured a spoonful on his fist between his thumb and index finger, after which proceeded to lick it off along with his tongue, like salt after a tequila shot.

“People used to get high off of drugs,” Mr. Han mentioned, laughing, as he crushed the fish eggs towards the highest of his mouth. “Now, we’re getting high off the food.”

Caviar bumps — during which a dollop of the fish roe is eaten (not snorted) off the again of 1’s hand — have turn out to be a decadent and naughty option to devour the expensive delicacy at sure eating places, modern bars, artwork festivals and different showy gatherings.

“A watch collector came up to me yesterday at Frieze and said she saw a video of me doing one on Instagram, and she wanted to try,” mentioned Kristen Shirley, 37, the founding father of La Patiala, a luxurious life-style web site, who was referring to the artwork honest in New York final month.

When Ms. Shirley entertains associates at her residence in SoHo, they drink Champagne and do caviar bumps across the kitchen island. “I love caviar bumps because you don’t have to put together a huge cheese board and get all the crudité,” she mentioned. “You just need a tin and a spoon.”

As a self-proclaimed caviar connoisseur, she prefers the style that method, too. “If you put caviar on blinis or chips or put chives or red onion on it, it masks the flavor,” Ms. Shirley mentioned. “Why are you eating something that costs $200 an ounce just for it to taste like red onion?”

She could also be onto one thing. Caviar specialists say that that is how they’ve historically sampled roe. “When you would go to the fishermen and try 100 different cans of caviar to select which ones you wanted, you wanted a quick way to taste the caviar without muddling your palate,” mentioned Edward Panchernikov, the director of operations for Caviar Russe, a Michelin-starred restaurant on Madison Avenue that focuses on caviar.

While Caviar Russe doesn’t supply bumps on the menu, different eating places see it as a novel option to promote the indulgent deal with.

Temple Bar, a retro jewel-box lounge within the NoHo neighborhood of Manhattan, added caviar bumps to its menu ($20) when it reopened final October. “It’s decadence on decadence but not unapproachable,” mentioned Sam Ross, a bartender and bar proprietor, who is among the companions. “It’s the high-low thing you see at restaurants right now.”

Samantha Casuga, the pinnacle bartender at Temple, estimates that it sells about 10 an evening. “What will happen is someone will be like, ‘Should we do a caviar bump?’ and it feels a little naughty,” Ms. Casuga mentioned. “Then other people see it, and they want to do one, too.”

At Tokyo Record Bar, a 12-seat izakaya in Greenwich Village, diners can order a caviar bump with sake for $20, although it’s not marketed on the menu. “We always have a ton of caviar around also, so this seemed like a fun way to give people a good experience,” mentioned Ariel Arce, the proprietor.

Ms. Arce, who additionally sells a model of caviar known as CaviAIR, mentioned that the rising reputation of caviar bumps (and of caviar on the whole) is the results of improved farming methods, which has made the delicacy extra reasonably priced. In the previous, caviar was thought-about too costly to serve so casually.

“Wild caviar is completely unaffordable, but now China, Netherlands, France, Uruguay and the United States have nailed the farming practices,” Ms. Arce mentioned. “Caviar now can be approachable and affordable.”

Still, farmed caviar continues to be very a lot perceived as a luxurious that’s savored for particular moments. Josh Blum, a personal chef in Miami, who frequently hosts dinner events for celebrities, mentioned that caviar bumps supply a enjoyable option to break the ice. “At Formula One this year I gave one to Diplo,” he mentioned. “It was pretty funny. I think it was his first time doing it, and he loved it.”

“It’s so social,” Mr. Blum added. “It’s what I do in the kitchen to bond with someone, instead of taking shots of alcohol. I can’t do that when I work.”