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,
- 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?