Proper storage of caviar is essential to maintain all the organoleptic properties of this valuable product.
One secret to preserving caviar properly is maintaining the so-called “cold chain” as much as possible.
In fact, this is why every order received is prepared by hand, with care and attention. In addition, caviar is shipped inside special insulated packaging, which maintains temperature during transport. This preserves this delicious food’s natural flavor, texture, egg fragrance, and nutritional qualities. Here’s why proper storage of caviar turns out to be an essential element for its enjoyment.
How to store caviar in the refrigerator
For proper storage of caviar, remember not to freeze it: caviar must be stored in the refrigerator. The ideal storage temperature for caviar is from 0° C to 4° C.
It is recommended to choose the lowest part of the refrigerator, which usually turns out to be the coolest. We suggest storing caviar in the same compartment provided for fruits and vegetables. Maintaining the perfect temperature will help preserve this delicious food’s taste nuances and texture.
Caviar expiration date and how long it lasts after opening
Caviar is a fresh product, but contrary to what you might think, it does not have a limited shelf life. So, there is absolutely no need to wait until the last moment for your purchase! You can take your time and even gift it without fearing it might lose its quality.
In fact, the product sealed and appropriately stored in the refrigerator as described will last up to 90 days from the date of packaging. The expiration date is always marked on the back of the package. Moreover, thanks to our strict traceability system, you will know the food traceability details of every tin of caviar: you will find the sturgeon species, its origin and information about our farm, the year of production and the product’s expiry date.
Caviar Giaveri reminds you that once opened, caviar should be consumed within the next 24 hours. If this is not possible, it is important to close the package carefully, always store it in the refrigerator, and consume it within 3 days at most.
“Expiry date” and “best before date”. Do you know the difference?
The minimum shelf life for caviar is marked as “Best before”.
“Best before” refers to quality, not safety.
Therefore, foods are safe to eat after the date reported, but they may not maintain their organoleptic characteristics (color, texture) to the fullest.
We can use our good sense to decide when a product labeled “Best before” is no longer suitable for consumption.
Rather than a strict recommendation, we should intend the words “Best before” as an indication. Some nutritionists believe it is arbitrary and may even encourage unnecessary food waste.
As long as a food does not cause us to involuntarily recoil because of its unusual appearance, strange smell, or puzzling taste, it may not present a problem.
“Expiry date”, on the other hand, indicates the date until which we can safely consume food.
Foods that have passed the indicated expiry date should not be consumed in any case.
Caviar nutritional facts
Nutritious and a source of protein A, E, D, riboflavin, pantothenic acid, and B12, caviar is particularly rich in high-quality essential fatty acids, which keep us young and healthy, protecting the cardiovascular system and boosting the immune and skin defenses.
Sturgeon roe is also rich in iron, sodium, phosphorus, and magnesium, minerals that are very important for keeping our energy stores high.
The amount of salt used depends on the quality of the raw material and the level of sanitary control in the processing environment. The best qualities of caviar have the least amount of added preservation salt. The ideal caviar is placed on the market without additions or treatments. The best product is called “malossol”, meaning “with little salt”.
The key figure of the caviar master / master salter processes the product by hand, adding a very low percentage of salt to the roe (a percentage under 3%) with accuracy, keeping its natural fragrance intact.