5 Don’ts When Buying, Eating, or Serving Caviar

1. Don’t store your caviar in the freezer.

It’s best not to put your caviar in the freezer, as it takes away the unique texture of the delicacy. If possible, consume your caviar within 24 hours after opening the tin. But if there is any leftover, keep it refrigerated instead. The ideal storage temperature for caviar is 28 to 30°F. Many refrigerators don’t reach that temperature. Still, don’t store caviar in the freezer. The trick is to place the tin in the coldest part of the refrigerator—the bottom drawer. Cold air sinks, so it’s likely to stay at the bottom part of your refrigerator.

2. Don’t use metallic spoons when serving caviar.

When serving caviar, don’t let your guests use metallic spoons. Caviar may oxidize when exposed to metal or silver, losing its naturally rich, complex, and delectable flavors. It’s best to place mother-of-pearl spoons or wooden spoons beside the bowl of caviar on a table.

You’ve probably wondered: if the metal is bad for caviar, then why is it stored and sold in metal tins? Here’s a quick answer: manufacturers place non-reactive interior linings in cans to prevent any adverse effects. So even if caviar is canned, don’t eat it using silverware.

3. Keep it simple. Don’t serve caviar with too many spices.

While many chefs and home cooks have been experimenting with caviar pairings, they still follow one unwritten rule: always let the unique flavors of caviar shine. So never serve your caviar with too many spices, as these will drown out the rich taste of caviar. 

If it’s your first time serving caviar, stick to the classic pairings. Serve caviar with blinis, crisp breads, unsalted crackers, or baked potatoes. Want to get the flavor combination more intense? Add crème fraîche, sour cream, cream cheese, or aromatic herbs to the toppings.

4. Don’t season caviar.

While it feels natural to add salt to dishes, there’s no reason to do it with caviar. Caviar is salt-cured before packaging it. Also, these silver-gray or black roes are naturally robust in flavors. The roes will burst in your mouth with ocean freshness and sensational flavors.

5. Don’t buy wild caviar.

It’s not recommended to purchase wild caviar. For one, trading certain types of caviar, like Beluga, is restricted in the US. So when you get a hold of wild Beluga caviar, that’s likely from the black market or in an area where there could be issues of overfishing & pollution. Also, if the caviar comes from a wild sturgeon, your purchase is highly unsustainable. 

A much better option is to buy caviar from farm-raised sturgeons. Aquafarms have made it possible to raise sturgeons and collect caviar sustainably, keeping up with the demand without bringing negative impacts to the already-declining population of wild sturgeons. Plus, with caviar from farm-raised sturgeons, you can expect quality & consistency.