Yesterday, I offered some tips for tasting and serving caviar, courtesy of Michael Kupfer and Ali Bolourchi of Pacific Plaza Imports, a California-based caviar importer. I caught up with them while enjoying some Siberian sturgeon roe, and got some pointers on how to keep caviar in its best condition. To learn more about storing sturgeon roe, read more.
- The ideal temperature for storing caviar is between 28ºF and 30ºF.
- Set the eggs in the coldest part of your refrigerator, atop packs of ice. Since caviar has such a high salt content, don't worry about it freezing,
- Caviar that's been vacuum-sealed will keep up to 90 days. Kupfer recommends consuming it within 60 days.
- Once opened, sturgeon roe has a shelf life of less than a week; after 48 hours, the caviar, due to exposure to oxygen, loses its integrity and begins to break down.
Now that I know how to properly care for my caviar, I'm looking forward to purchasing some for myself. Will these tips inspire you to buy a jar for entertaining at home?