Caviar is a living product — delicate, perishable, and at its best when handled with care. Whether you've just received a tin or have some left over from a tasting, proper storage is the difference between caviar that sings and caviar that disappoints. Here's everything you need to know.
Unopened Caviar
Temperature Is Everything
Store unopened caviar in the coldest part of your refrigerator — typically the back of the bottom shelf or the meat drawer — at a temperature between 28°F and 32°F. Most home refrigerators run at 35°F–38°F, so the coldest zone matters.
Shelf Life
An unopened, vacuum-sealed tin of fresh caviar will keep for 4–6 weeks from the processing date when stored correctly. Always check the best-by date on your tin and plan your tasting accordingly.
Keep It Flat
Store tins flat to keep the roe evenly distributed and prevent unnecessary movement that can damage the delicate pearls.
Opened Caviar
Consume Quickly
Once a tin is opened, the clock starts ticking. Opened caviar should be consumed within 2–3 days for the best flavor and texture.
Cover Tightly
Press plastic wrap directly onto the surface of the caviar to minimize air exposure, then seal the tin lid on top. This reduces oxidation and keeps the caviar fresh longer.
Never Freeze Caviar
Freezing destroys the delicate cell walls of the roe, turning the pearls mushy and ruining the texture entirely. Fresh caviar should never be frozen.
Transporting Caviar
Keep caviar in a small cooler with ice packs. The tin should stay cold but not come into direct contact with ice — a cloth between the tin and ice pack works perfectly.
Quick Reference
- Unopened: 28°F–32°F, up to 4–6 weeks
- Opened: Consume within 2–3 days, cover tightly
- Never freeze fresh caviar
- Transport in a cooler with ice packs (no direct contact)
Shop Fresh Caviar
Browse our Single Tins for individual varieties or our Dream Sets for curated combinations — all shipped cold and ready to enjoy. And if you want to learn more about tasting and serving, check out our Caviar Experiences.