How To Store Caviar?
Some caviar can be stored frozen for up to a year, and some others really should never be frozen at all, but should only be kept refrigerated. Caviar should be consumed on the same day that the tin is opened. Whenever possible the caviar should be kept cold over crushed ice. If the caviar cannot be consumed in the first day, flatten the caviar in the tin and cover with a sheet of plastic wrap. Gently press the plastic wrap down over the caviar to remove air pockets and store in the refrigerator surrounded by crushed ice.
Unopened containers of fresh caviar should also be stored in the refrigerator with crushed ice. Stored in this manner, the caviar should last two to three months. Unopened pasteurized caviar tins typically hold for six months on the shelf. If caviar has been frozen, very slowly return it to a thawed state by keeping it in the refrigerator over ice for a day or two.
What Is The Shelf-Life Of Caviar?
If you want to buy some caviar but are a little worried about caviar shelf life, here’s a list of the more popular varieties of caviar with their corresponding shelf life times…
This list assumes refrigerated storage in a temperature between 0 Celsius to 2 Celsius.
Beluga – 3 months (instead of 4 weeks)
Imperial – 3 months
Osetra – 3 months
Sevruga – 3 months
Atlantic Sturgeon 4 weeks is correct, but delete the part that says can be frozen up to 1 year
White Sturgeon – 3 months – delete can be frozen part
Siberian – 3 months – delete can be frozen part
Paddlefish – 3 months – delete can be frozen part
Salmon – 4 weeks – put “can be frozen up to 1 year”
Trout – 4 weeks – put can be frozen up to 1 year
Whitefish – 4 weeks – put can be frozen up to 1 year
Keeping these shelf life times in mind, you can now know just how much caviar to order for how many people and for how long it will stay fresh. As expensive as some of this stuff can be, you definitely want to enjoy every bit of it to the fullest.