How to store caviar, what to open with, & more

Caviar: You can do it!

Caviar historically has a reputation for being high-brow, a specialty item, one served on yachts and reserved for the “elite.” Today, we’re changing the way caviar is perceived, normalizing the fact that anyone preparing food at home can prep and serve caviar. It’s time to mitigate any uncertainties you may have–here are tips on the best ways to open, store and serve it, and other notes on how to bring this dish back down to earth.

How to use a tin key

Tin Key: Aka a caviar key or caviar opener. It’s a small metal tool used to open tins or jars of caviar without damaging the delicate eggs. Here are four easy steps for how to open caviar using a tin key:

1. Hold the tin firmly with one hand.
2. Insert the key between the lid and base of the tin.
3. Turn the key clockwise to loosen the lid.
4. Lift the lid gently, enjoy.

We recommend using a tin key when opening your caviar to not only avoid damaging the lid of your tin but the pearls as well. This ensures the caviar’s flavor and texture is preserved. If you don't have a tin key, you can also use a butter knife or the back of a spoon to carefully lift open the lid.

How to do a caviar bump

Caviar Bump: a spoonful of caviar eaten directly off the fist, between the thumb and forefinger.  The best way to experience the full flavor and texture of caviar is to do a “caviar bump”. It’s a term that’s trending, but many don’t know that it’s also rooted in history. Caviar has been tasted in fishmarkets this way dating back to the 16th century. The heat of your hand gently heats the caviar, opening up the flavor. It’s a sensual and exciting, yet practical way to taste! 

How to:

1. Place a spoonful of caviar on your fist between your thumb and forefinger.
2. Let the caviar sit for 10-15 seconds.
3. Eat it directly off of your hand.
4. Press the pearls to the roof of your mouth, pearl them around, then crush them with your tongue (versus chewing). This way you can fully experience the texture and flavor! 
   

How to store caviar at home

When it arrives and on the off-chance you have leftovers.

1. Chill it

Caviar should always be kept chilled. The ideal temperature range for storing caviar is between 28 -34 degrees Fahrenheit. It’s best to store it in the coldest part of your refrigerator, like the back or the bottom shelf. Do not freeze caviar, since it can damage the delicate texture and flavor.

2. Keep it covered

Let’s keep that caviar fresh. To prevent your caviar from drying out or absorbing any odors from your refrigerator, make sure to keep the tin or jar it came in. Recover the container tightly with a lid. You can also ensure freshness by wrapping leftovers with plastic wrap within the tin.

3. Eat it within a few days

Caviar is best when eaten within 3-4 days of being opened. Once your lid is popped, the flavor and texture will begin to decline, so it’s best to buy a size that you’ll consume within a few days.

How long can you keep caviar? 

What is its shelf life, aka fridge-life?

Unopened caviar and roe will stay at peak freshness for about four weeks. After that, the natural oils within the pearls will begin to increase.

Pro Tip: Once opened, caviar should be consumed within 3-4 days to uphold its highest quality and fullest flavor.

So you see? Preparing, opening, and storing caviar is actually not all that different from preparing, well, any food recipe really. Plus, you don’t even need a thermometer to check the serving temperature of this dish (besides ensuring it stays chilled for the best experience). Get your tin keys, gather your caviar crew round, and impress them all with this dish fit for kings and queens.

Try these tips with expertise from Caviar Dreams by Partytrick.

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