How To Store Caviar

Caviar is delicate — that’s part of what makes it so good. To keep it tasting fresh, the key is proper storage. Whether you’re saving a tin for a special occasion or enjoying a few spoons at a time, a little care goes a long way.

Keep It Cold, Not Frozen
The golden rule of caviar storage: cold, never frozen.
Store unopened caviar in the coldest part of your refrigerator — usually the back bottom shelf, not the door. The ideal temperature is between 28°F and 34°F. This keeps the pearls firm and the flavor clean.

Never freeze caviar unless absolutely necessary. Freezing can change the texture, causing the eggs to burst and lose their natural pop. Fresh caviar should always be enjoyed chilled, not icy.

Once You Open It
Once opened, caviar should be treated like fresh seafood — because that’s exactly what it is.
Cover it tightly with plastic wrap pressed directly against the surface (to keep out air) before sealing the lid. Store it back in the fridge immediately.

Wondering how long caviar is good for once opened? Ideally, 24 to 48 hours. Beyond that, it may start losing its texture and bright flavor. Unopened tins can last up to four to six weeks, depending on the curing method and storage temperature.

Serving Tip
When it’s time to serve, take the tin out about 10 minutes before eating. Set it on a small bowl of crushed ice — never directly on ice — to keep the temperature consistent without watering it down. Then grab your mother-of-pearl spoon and enjoy.

A Final Word on Freshness
Caviar should taste alive — buttery, briny, and clean. Proper caviar storage isn’t complicated; it’s about respect for the product. Keep it cold, sealed, and enjoyed soon after opening, and every bite will taste just as it should.