How should I store caviar?

Caviar is a highly perishable delicacy, and proper storage depends on the type of caviar.

Black caviar (such as sturgeon and paddlefish) should be kept refrigerated at or below 38°F (3.3°C) with minimal exposure to air. Avoid freezing, as it may negatively affect the texture and quality of the pearls.

Non-sturgeon caviars and roe (such as salmon roe, trout roe, tobiko, masago, pike roe, and whitefish roe) are often stored frozen and should be thawed slowly under refrigeration before serving.

When serving, keep caviar chilled over a bed of ice and covered when not in use to maintain freshness and protect its quality. Any unused portion should be returned to refrigeration promptly.

For information regarding shelf life, please refer to "How long does caviar stay fresh?"