Store caviar between 0 and +4 °C, in the coldest part of the refrigerator, against the back wall. Unopened container: 4 to 6 weeks. Opened container: 48 hours maximum, covered with plastic wrap so it touches the surface. Never freeze caviar.

That's the short version. If you want to understand why these rules exist and how to avoid mistakes that can ruin a €100 jar of caviar, keep reading.

Why Storing Caviar Is So Tricky

Caviar is a semi-canned product. It’s not a traditional canned good that lasts for months on a shelf, nor is it a fresh product that must be eaten within a day—it’s something in between. Sturgeon roe is salted (malossol means «lightly salted,» less than 3 %) and then vacuum-sealed or pressure-packed in varnished metal tins. This low salt content preserves the flavors but makes the product vulnerable to three enemies: heat, air, and time.

As soon as one of these three factors goes wrong, the caviar changes. The grains soften, the taste becomes pasty, and the smell shifts from the fresh scent of the sea to that of fish. And once that happens, there’s no going back.

The ideal temperature: between 0 and +4 °C

That is the absolute rule. Everything else follows from it.

Caviar must be stored within a very narrow temperature range. Below -2 °C, the roe freezes and bursts—the texture is permanently ruined. Above +4 °C, bacteria multiply and the spoilage process accelerates. Between 0 and +4 °C, caviar remains stable: the grains stay firm, the flavors are preserved, and the freshness lasts.

Where should I put it in the refrigerator? Against the back wall, in the coldest part. Never in the door—that’s the most unstable area of the refrigerator, the one that experiences temperature fluctuations every time the door is opened. If your fridge has a 0 °C compartment (a «fresh» or «cold zone» drawer), that’s the perfect spot.

What should I do at the front desk? If you order caviar online—for example, a Caviar Baeri or a Royal Osciètre — Put it in the refrigerator as soon as you receive it. Deliveries are made in insulated packages with ice packs, but the cold chain must be restored as quickly as possible. Do not leave the package on the counter «while you wait to put it away.» Every minute counts.

How long does caviar last?

The duration depends on just one factor: Is the box open or closed?

Sealed box (unopened)

4 to 6 weeks in the refrigerator, between 0 and +4 °C. This is the standard shelf life for vacuum-sealed caviar packaged in a lacquered metal tin. The best-by date is printed on each tin—go by that rather than general guidelines.

Some pasteurized or canned varieties can last longer (up to 9 months), but this is not the case with fresh malossol caviar. A Royal Beluga, a Imperial Baeri or a Kaspia Gold These are fresh products—they should be consumed within 4 to 6 weeks, no longer.

Caviar purchased for an event can therefore be ordered 2 to 3 weeks in advance without any problem. Not 2 months in advance.

Open Box

A maximum of 48 hours. That’s the strict rule. Some people say 72 hours, but after 48 hours the first signs of oxidation appear—the surface grains darken slightly, and the taste begins to change.

As soon as you open the box, the eggs come into contact with the air. Oxidation begins. The bacteria that had been kept in check by the vacuum come to life. The countdown begins.

How to save time after opening. Place plastic wrap directly against the surface of the caviar—the wrap should touch the caviar, not float above it. Replace the original lid. Return it to the refrigerator immediately. This simple step limits exposure to air and can make the difference between caviar that’s still good after 48 hours and caviar that’s already gone bad after 24.

The Retention Period Table

Location Duration Temperature Action
Sealed container, refrigerator 4–6 weeks 0 to +4 °C Check the best-by date
Open box, refrigerator 48 hours max 0 to +4 °C Contact film + cover
Ice Service (Table) 1–2 hours 8 to 10 °C Caviar Display Stand
Outside the refrigerator, without ice 30 minutes max Ambient Return to the refrigerator after serving

For the service, a Kaspia caviar display Served with crushed ice, it maintains the ideal temperature throughout the entire aperitif. The «No Ice» display» offers the same functionality with an insulated system—which is convenient when you don't want to deal with ice.

Why You Should Never Freeze Caviar

This is the question we get asked most often. «I bought too much caviar—can I freeze the rest?»

No. And the reason is physical, not arbitrary.

Caviar eggs contain water. When you freeze them, that water turns into ice crystals. The crystals pierce the membranes of the grains from the inside. When you thaw the caviar, the pierced membranes release their contents—what remains looks like caviar, but the texture is mushy, the grains are burst, and the flavor is diluted.

A Iranian Beluga At €400 for 30 grams that’s been in the freezer, that’s €400 down the drain. Once thawed, the result bears no resemblance to the original product.

If you know you won't be able to finish all your caviar within 48 hours of opening it, the best strategy is to buy smaller sizes. A Baeri Caviar, 30 g as an appetizer for two people, rather than a 125-gram box, half of which will end up in the fridge for three days longer than necessary.

The original container: Never transfer the contents

A common habit is to transfer the caviar to a ramekin or small bowl before putting it in the fridge. Don't do that.

The original container is designed for storage. The metal is coated with a food-grade varnish that does not react with the eggs. The shape of the container minimizes the surface area exposed to air. The lid ensures an airtight seal. Transferring the caviar to another container exposes it to potentially reactive materials, increases its contact with air during the transfer, and compromises the box’s airtight seal.

The only time caviar leaves its tin is to go onto a plate—or onto the service display with its box still intact inside.

Serving: How to Control the Temperature During a Tasting

Caviar is best served at a temperature between 8 and 10 °C—slightly warmer than its storage temperature. It is within this range that the flavors are fully released.

The Method. Take the container out of the refrigerator 15 minutes before serving. Not 30—30 minutes is too long, especially in the summer or in a heated room. Place the open container on a bed of crushed ice. The ice keeps the temperature stable while guests help themselves.

If the service takes a long time. A cocktail reception can last an hour, sometimes longer. The ice melts, and the temperature rises. Replace the ice halfway through if necessary. Or better yet: use a insulated display case which keeps things cold without ice.

After the service. If there is any caviar left in the tin, cover it tightly with plastic wrap and return it to the refrigerator immediately. Don’t leave it on the table «just in case someone wants more.» Every minute at room temperature shortens its remaining shelf life.

And don't forget: serve with a mother-of-pearl spoon, never metal. Silver and stainless steel oxidize eggs on contact and leave a metallic taste. The large mother-of-pearl spoon The large one is perfect for serving, and the small one for tasting.

The 6 Mistakes That Ruin Caviar

Mistake #1: Storing food in the refrigerator door. The door is the warmest and most unstable area. Every time you open the fridge, it causes a temperature shock. Caviar needs stability—place it against the back wall.

Mistake #2: Opening the box «to have a taste» and then closing it again for later. As soon as air gets in, the 48-hour countdown begins. Don’t open it until you’re ready to eat it. If you’re having guests over on Saturday night, don’t open it on Wednesday «just to check.».

Mistake #3: Freezing. We've said it before, but it's worth repeating. Freezing causes the grains to burst. There's no going back.

Mistake #4: Leaving the box open on the table while serving. Even when refrigerated, an opened jar loses quality as the minutes pass. Serve the caviar on plates with the mother-of-pearl serving spoon rather than letting everyone take turns picking from the box for an hour.

Mistake #5: Transferring to another container. The original box is your best friend. Keep it.

Mistake #6: Buying more than you can consume. It’s better to open two 30-gram containers one after the other than to open a single 125-gram container, half of which will lose its freshness. For an appetizer, allow 15 to 20 grams per person. Our A Guide to Choosing Caviar provides details on the recommended amounts based on the context.

Save the side dishes

Caviar is never alone. The blinis Kaspia Store in the refrigerator and reheat for 2 minutes in the oven at 150 °C just before serving. The mini blinis follow the same rule. The crème fraîche, of course, stays in the fridge until it's time to serve.

Visit Vodka Blanche Kaspia can be stored in the freezer—unlike caviar, alcohol doesn't freeze at -18 °C; it just becomes syrupy and perfect for serving. The flavored vodkas follow the same logic. The Champagne Brut Prestige and the Sancerre Kaspia Store in the refrigerator and serve chilled, between 8 and 10 °C.

How can you tell if caviar is still good?

Two rapid tests.

The smell. Fresh caviar smells like the clean sea, iodine, and a sea breeze. If it smells like fish, ammonia, or rancidity, it’s no good. Don’t taste it—throw it away.

The texture. The eggs should be distinct, firm, and separated from one another. If the eggs are clumped together, soft, or if there is a cloudy liquid at the bottom of the tin, the caviar has gone bad. A small amount of clear liquid is normal—a cloudy or thick liquid is not.

When in doubt, trust your nose. Caviar is expensive enough that you shouldn't take any chances with a suspicious batch.

Key Points at a Glance

Store between 0 and +4 °C, against the back wall of the refrigerator. Unopened tin: 4 to 6 weeks. Opened tin: 48 hours, covered with plastic wrap. Never freeze. Never transfer to another container. Serve between 8 and 10 °C over crushed ice. And once the tin is open—enjoy it, because caviar won’t wait.

To discover our entire lineup, explore our Kaspia caviar collection — from the Baeri introductory course in Iranian Beluga exceptional. And to learn everything there is to know about wine tasting, our A Complete Guide to Caviar covers serving temperature, side dishes, and beverage pairings.