How to Store Caviar

Caviar is a fresh product. Stored well it stays magnificent, stored carelessly it fades fast. Here is the whole discipline.

Unopened tins

Keep the tin in the coldest part of the refrigerator, the back of the bottom shelf or the meat drawer, ideally around minus 2 to 2 degrees. Never the door. Respect the date on the tin, and buy close to the occasion rather than far ahead, unpasteurised pearls are alive and at their peak young.

Never the freezer

Freezing bursts the delicate membrane of each pearl. What thaws is mush with the flavour bleached out. Every KHAVIYAR tin travels freshly chilled and never frozen, and the same rule holds at home.

Once opened

Press the lid back on or cover the surface with cling film touching the pearls to keep air off, return it to the cold, and finish it within a day or two. Flavour is fullest in the first hours after opening, which is the honest argument for choosing a tin size you will finish, our portion guide is in how to serve caviar.

At the table

Serve the tin resting on crushed ice and spoon with mother of pearl, never metal. Between servings it goes back to the cold rather than lingering in a warm room.

How it reaches you

Storage begins before you own the tin. We do not use refrigerated or chilled transport. Ours leave the cold room at 0 to 4 degrees in isothermal packaging with gel ice packs, on express runs Monday to Wednesday, sized to hold that temperature until the box reaches your refrigerator. Put the tin in the fridge as soon as it arrives. Browse the current tins, each CITES certified and farm direct.