Caviar Guide: How & Where to Store Caviar?

 Caviar refers to salted roe, or egg masses, of female fish. Roe can come from salmon, whitefish, lumpfish, or even the commonly known sturgeon as well. Typically sold as a garnish or spread, and considered a luxury in several parts of the world, caviar is among the most expensive food items worldwide. The time taken for caviar to currently spoil is subject to how it is processed, its pasteurization, storage, and exposure to air.

Caviar must be stored and served suitable in order to preserve its delicate flavors. Improper care of caviar can result in a cheap-tasting mound of fish eggs. Caviar is definitely an expensive luxury delicacy no one wants to waste. Therefore, knowing how long caviar can last is integral to consumption before it starts to turn.

Proper Storage of Caviar

In order to maintain the ideal temperature, chilled caviar should be refrigerated at around 28 to 30 degrees Fahrenheit, ideally on a sealed bag of ice. Either stored in an open container or sealed in from the store, the caviar should be placed in the coolest part of the refrigerator - the very bottom drawer. However, frozen caviar is to be stored in the freezer, thawed at room temperature, and stored chilled once thawed.

To store caviar that has already been served, it is important to ensure that it has not exceeded the ideal length of time for air exposure. After opening the car or jar, the container is to be wrapped in plastic prior to storing in the fridge in order to reduce the caviar’s air exposure.

Longevity of Caviar

Maximizing the shelf life of caviar is subject to efficient and proper storage. The amount of time a serving can be stored depends on the packaging of the caviar.

1. Sealed Containers: Caviar tins can be refrigerated for up to 18 months if chilled to recommended temperatures, typically specified on the packaging. Exact expiration dates can also be found on the bottom of the container.

2. Opened Containers: The shelf life of caviar in a refrigerator after it has been opened is decided by the amount and number of bacteria introduced into the product. This typically lasts between one to two weeks. When the caviar begins to spoil, a distinct odor can be observed.

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