How to Store Caviar Properly

Caviar is a luxury food made from fish eggs. It’s delicate, expensive, and needs special care to stay fresh. If you don’t store it right, it can spoil quickly or lose its flavor.

Here’s a simple guide to help you keep your caviar tasting great for as long as possible.

1. Keep It Cold (But Not Too Cold)

Caviar hates heat. Always store it in the coldest part of your fridge. The ideal temperature is between 28°F and 32°F (-2°C to 0°C). Most home fridges are set around 35°F–40°F, which is a bit too warm. To fix this:

• Place the caviar container in the back of the fridge (it’s colder there).
• Put it on the bottom shelf, away from the door. Every time you open the fridge, warm air rushes in. Keeping caviar far from the door protects it.
• If your fridge has a “delicates” or “fish” drawer, use that.

Never freeze caviar unless it’s pasteurized (most high-quality caviar is not). Freezing can burst the eggs, turning them mushy. If you must freeze it, check the label first.

2. Use the Right Container

Caviar tins or jars are designed to protect the eggs. Once opened, don’t leave caviar in its original container. Transfer it to a small glass or plastic container with a tight lid. Metal containers (like stainless steel) can react with the caviar and change its taste.

Here’s how to do it:

• Use clean hands or a spoon (not metal!) to move the caviar.
• Press plastic wrap directly onto the surface of the caviar before closing the lid. This stops air from drying it out.
• Label the container with the date you opened it.

3. Avoid Temperature Changes

Caviar is sensitive to temperature swings. Taking it in and out of the fridge repeatedly can cause condensation (water droplets) inside the container. This moisture can ruin the texture and flavor.

To prevent this:

• Take out only the amount you plan to eat.
• Keep the rest in the fridge.
• Don’t leave caviar sitting out for more than 15–20 minutes.

4. Don’t Let It Dry Out

Air exposure is caviar’s enemy. Once opened, the eggs start to lose moisture and flavor. Always seal the container tightly. If you notice the caviar looking dry or shrinking, it’s probably past its prime.

Pro tip: If your caviar comes in a tin, transfer it to a container as soon as you open it. Tins are hard to reseal properly.

5. Freezing Caviar (If You Must)

Most fresh caviar shouldn’t be frozen. But if you have a large amount and can’t finish it, here’s how to freeze it safely:

• Only freeze pasteurized caviar (check the label).
• Divide it into small portions. Thaw only what you need later.
• Wrap each portion tightly in plastic wrap, then place in an airtight container.
• Thaw slowly in the fridge for 6–8 hours. Never thaw at room temperature!

Even frozen, eat it within 1–2 months for the best quality.

6. Serve It the Right Way

How you handle caviar while serving also affects its freshness:

• Use a mother-of-pearl, glass, or plastic spoon. Metal spoons can give caviar a metallic taste.
• Keep the serving dish cold. Place it on a bowl of ice during parties.
• Never mix old and fresh caviar. Finish the opened batch first.

7. How Long Does Caviar Last?

• Unopened caviar: Check the expiration date. Most last 4–6 weeks in the fridge.
• Opened caviar: Eat within 1–3 days. The longer it sits, the more flavor it loses.

If your caviar smells sour, looks slimy, or tastes off, throw it away. Better safe than sorry!

8. Common Mistakes to Avoid

• Using a metal spoon: It ruins the taste.
• Storing near strong-smelling foods: Caviar absorbs odors. Keep it away from cheese, onions, or leftovers.
• Washing the eggs: Water damages the texture. Handle them gently.

How to Store Caviar Properly
1. Keep It Cold (But Not Too Cold)	– Ideal temperature: 28°F to 32°F (-2°C to 0°C). – Store in the coldest part of the fridge (back, bottom shelf). – Avoid freezing unless pasteurized.
2. Use the Right Container	– Transfer to a small glass or plastic container with a tight lid. – Avoid metal containers. – Use plastic wrap on the surface to prevent air exposure.
3. Avoid Temperature Changes	– Take out only what you plan to eat. – Do not leave caviar out for more than 15–20 minutes.
4. Don’t Let It Dry Out	– Seal the container tightly. – Transfer caviar from tins to airtight containers after opening.
5. Freezing Caviar (If You Must)	– Only freeze pasteurized caviar. – Divide into small portions and wrap tightly. – Thaw slowly in the fridge for 6–8 hours.
6. Serve It the Right Way	– Use a mother-of-pearl, glass, or plastic spoon. – Keep the serving dish cold on a bowl of ice. – Do not mix old and fresh caviar.
7. How Long Does Caviar Last?	– Unopened: 4–6 weeks in the fridge. – Opened: 1–3 days.
8. Common Mistakes to Avoid	– Avoid metal spoons. – Do not store near strong-smelling foods. – Do not wash the eggs.
Final Tips	– Buy small quantities. – Keep the container closed as much as possible. – Store on the top layer of the fridge.

Final Tips

• Buy small quantities if you won’t eat it all quickly.
• Keep the container closed as much as possible.
• Store caviar on the top layer of your fridge—don’t bury it under other items.

Caviar is a treat meant to be enjoyed fresh. With a little care, you can savor its delicate flavor every time. Follow these steps, and you’ll never waste a precious spoonful!