How to Store Caviar

A delicacy like caviar requires care. If you want to ensure that your batch stays fresh, you need to learn the basics on how to store caviar. In general, you need to store it in the coldest part of the refrigerator-this means in the back and bottom. Temperatures ranging from 28 to 32 degrees Fahrenheit would work best. Since it contains salt and oils, it will not freeze at this temperature range. If your refrigerator does not get that cold, place an ice pack over the containers. If you are dealing with an unopened jar or tin, know that it was last for around two to four weeks. Pressed caviar will last for two to three months, and pasteurized caviar can sit unrefrigerated on a shelf for about six months to a year.

Therefore, the instructions on how to store caviar that is unopened are different from those on how to store opened tins and cans. Opened caviar needs to be guarded from air and warm temperatures. Leftovers need to covered in plastic wrap. Make sure that you press down with the wrap to release all air. After that, replace the lid and refrigerate. There is more to learning how to store caviar. You will need to turn the container every now and then to distribute the oils equally. Opened caviar should be consumed within two to three days. Some people might be tempted to freeze the roe. This is not a good idea whatsoever, as its taste and texture will be greatly affected. If frozen, it needs to be thawed slowly in the refrigerator and only used as garnish. In general, caviar is very perishable and it is always best to buy caviar as needed and eat it soon as possible.