Whether it’s imported caviar or American caviar, the most important factor in storing caviar is keeping the product at proper temperature.

VodkaCaviar-200x300Caviar should be stored at 26 – 35 degrees fahrenheit.  The coldest part of the refrigerator is usually the back.  The safest way to store caviar at proper temperature is to place the caviar on a bed of ice in a sealed bag and change the ice when it melts.  Unopened, most caviar products will last anywhere from a few weeks to a few months.  Once a can or jar is opened, caviar should be enjoyed within a few days.

If you wish to store an opened jar or tin of caviar longer than a few days, it’s best to cover the remaining caviar with a small piece of plastic wrap to prevent air from getting to the caviar.

When eating caviar, always use a mother of pearl, bone, wood, or glass spoon.  Stainless steel utensils can alter the flavor and give the caviar a tinny taste.

EAT LOVE SAVOR® is a prestigious, globally renowned luxury lifestyle magazine, and is considered a best kept secret. There is no other luxury lifestyle magazine quite like it. Our online and print magazines are beautiful, highly curated and considered publications, each with unique content and both free of advertising. EAT LOVE SAVOR®’s unique book-like keepsake, high quality magazine replete with beautiful living, elegance and true luxury focused on connoisseurship and appreciation, not consumerism. Our Evergreen and timeless content is inspiring, uplifting, highly select and contributed by luxury experts from around the world. EAT LOVE SAVOR® is named on the Top 5 Luxury Magazines (Notable Consideration) a list that includes Bloomberg and listed in the Top 10 Best Sites for Luxury, a list that includes Louis Vuitton and Dolce and Gabbana; listed as a top luxury lifestyle magazine to follow 2018; We are also distributed in select 4 and 5 star hotels around the world and on select European airlines, first and business class only and through private networks of the worlds wealthiest people and companies.

Comments are closed.