Storing Caviar

Caviar is very perishable. An unopened can or jar will stay fresh for up to four weeks, but once opened will only last about three days. The ideal temperature for storing caviar is 28 to 30 degrees Fahrenheit. Most household refrigerators won't reach this temperature, so place the caviar in the coldest part, which is the very bottom drawer. Do not keep caviar in the freezer. This will destroy its delicate texture.

After the jar or can has been opened, minimise the caviar's exposure to air by wrapping the container with plastic before storing in the fridge. Cover and refrigerate any leftovers promptly and use within a day or two. If caviar is left in the tin, the surface should be smoothed and a sheet of plastic wrap should be pressed directly onto the surface before placing it back in the refrigerator. Turn the tin over each day so the oil reaches all of the eggs.