How to Store Caviar from Purchase to Plate
Caviar is a highly delicate and perishable luxury product. To preserve its flavor, texture, and safety, it must be handled and stored with precision. This guide outlines every step you need to follow from the moment you buy caviar until the time you serve it.
1. During Purchase: Know What You’re Getting
- 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.
- Ask about packaging: Ensure the caviar is vacuum-sealed or in a pressurized tin. These containers extend shelf life and prevent oxidation.
- Check labeling: Look for the species name, processing method (e.g., malossol = low salt), and packing date.
2. Transporting Caviar Home
- 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.
- Avoid temperature fluctuations: Sudden warming and re-cooling degrade texture and flavor. Transport it directly to a refrigerator once purchased.
3. Storing Unopened Caviar
- 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.
- 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.
- Shelf life: Unopened, vacuum-sealed caviar typically lasts:
- Fresh, non-pasteurized caviar: 4–6 weeks
- Pasteurized caviar: Up to 6 months
4. Opening and Serving Caviar
- Open just before serving: Once exposed to air, caviar quickly begins to oxidize and lose freshness.
- Use non-metallic utensils: Serve with mother-of-pearl, bone, glass, or gold spoons. Metals like silver or steel can impart a metallic taste.
- Portion properly: For full tasting experience, plan on 15–30g per person. For appetizers, even 5g per person may suffice.
6. Signs of Spoilage
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.
7. Bonus Tips for Maximum Enjoyment
- Serve chilled, not frozen: Place the tin in a bowl of crushed ice to maintain ideal temperature at the table.
- Avoid contact with strong odors: Store caviar away from onions, garlic, or cheese—caviar can absorb surrounding aromas.
- Use quickly after purchase: Even unopened tins are best consumed within a few weeks for peak flavor.
Caviar Storage & Serving: Do’s & Don’ts
✅ DO’s
- ✅ Store caviar at 0–2°C (32–36°F) in the coldest part of your fridge.
- ✅ Transport it in a cooler if traveling more than 30 minutes after purchase.
- ✅ Check the label for species, grade, processing method (malossol), and expiry date.
- ✅ Use non-metallic spoons (mother-of-pearl, glass, horn, or plastic) to avoid off-flavors.
- ✅ Rewrap opened tins tightly with plastic wrap pressed directly onto the surface of the roe.
- ✅ Consume opened caviar within 24–48 hours for best quality.
- ✅ Serve caviar chilled, on a bed of crushed ice to maintain optimal temperature during service.
- ✅ Taste at least 5 grams to fully appreciate the texture and aroma.
❌ DON’Ts
- ❌ Do not freeze sturgeon caviar – it ruins the texture by bursting the eggs.
- ❌ Don’t store it in the fridge door or near the freezer fan where temperatures fluctuate.
- ❌ Never expose caviar to room temperature for extended periods.
- ❌ Don’t use metal utensils (like stainless steel or silver), as they can create a metallic taste.
- ❌ Don’t buy from unreliable sources or the black market—quality and sustainability are not guaranteed.
- ❌ Don’t serve tiny samples only – too small a portion won’t give a full flavor experience.
- ❌ Don’t leave opened tins in the fridge for more than 2 days – quality drops quickly.
- ❌ Don’t ignore smell or texture changes – these are signs of spoilage.
Proper storage is essential for preserving the delicate character of caviar. By maintaining the cold chain from purchase to plate, using the right tools, and consuming promptly after opening, you’ll experience the full luxury of this prized delicacy the way it’s meant to be enjoyed.