1. Choose a reputable vendor: Buy from certified retailers who specialize in high-quality, legally sourced caviar. Look for those who store their products at 0°C to +4°C (32°F to 39°F) and offer CITES-certified sturgeon roe.
2. Ask about packaging: Ensure the caviar is vacuum-sealed or in a pressurized tin. These containers extend shelf life and prevent oxidation.
3. Check labeling: Look for the species name, processing method (e.g., malossol = low salt), and packing date.

1. Keep it cold: Bring a cooler or insulated bag with ice packs if you're traveling far. Caviar should never be exposed to room temperature for more than 30–60 minutes.
2. Avoid temperature fluctuations: Sudden warming and re-cooling degrade texture and flavor. Transport it directly to a refrigerator once purchased.

1. Refrigerator placement: Store the tin at the back of the refrigerator, where temperature is most stable (ideally at -2°C to 0°C, just above freezing). Avoid the fridge door or top shelves.
2. Never freeze premium sturgeon caviar: Freezing causes the eggs to burst, compromising texture and mouthfeel. However, lower-end caviars like lumpfish or salmon roe may be frozen if necessary.
3. Shelf life: Unopened, vacuum-sealed caviar typically lasts:
   • Fresh, non-pasteurized caviar: 4–6 weeks
   • Pasteurized caviar: Up to 6 months

1. Open just before serving: Once exposed to air, caviar quickly begins to oxidize and lose freshness.
2. Use non-metallic utensils: Serve with mother-of-pearl, bone, glass, or gold spoons. Metals like silver or steel can impart a metallic taste.
3. Portion properly: For full tasting experience, plan on 15–30g per person. For appetizers, even 5g per person may suffice.

Discard caviar if you notice:

• A strong fishy or sour smell
• Mushy or leaking eggs
• Discolored or cloudy liquid
• Unusual bitterness or metallic taste

Spoiled caviar is not only unpalatable—it can pose a food safety risk.

1. Serve chilled, not frozen: Place the tin in a bowl of crushed ice to maintain ideal temperature at the table.
2. Avoid contact with strong odors: Store caviar away from onions, garlic, or cheese—caviar can absorb surrounding aromas.
3. Use quickly after purchase: Even unopened tins are best consumed within a few weeks for peak flavor.

1. ✅ Store caviar at 0–2°C (32–36°F) in the coldest part of your fridge.
2. ✅ Transport it in a cooler if traveling more than 30 minutes after purchase.
3. ✅ Check the label for species, grade, processing method (malossol), and expiry date.
4. ✅ Use non-metallic spoons (mother-of-pearl, glass, horn, or plastic) to avoid off-flavors.
5. ✅ Rewrap opened tins tightly with plastic wrap pressed directly onto the surface of the roe.
6. ✅ Consume opened caviar within 24–48 hours for best quality.
7. ✅ Serve caviar chilled, on a bed of crushed ice to maintain optimal temperature during service.
8. ✅ Taste at least 5 grams to fully appreciate the texture and aroma.

1. ❌ Do not freeze sturgeon caviar – it ruins the texture by bursting the eggs.
2. ❌ Don’t store it in the fridge door or near the freezer fan where temperatures fluctuate.
3. ❌ Never expose caviar to room temperature for extended periods.
4. ❌ Don’t use metal utensils (like stainless steel or silver), as they can create a metallic taste.
5. ❌ Don’t buy from unreliable sources or the black market—quality and sustainability are not guaranteed.
6. ❌ Don’t serve tiny samples only – too small a portion won’t give a full flavor experience.
7. ❌ Don’t leave opened tins in the fridge for more than 2 days – quality drops quickly.
8. ❌ Don’t ignore smell or texture changes – these are signs of spoilage.