It’s time to chat about caring for your caviar.

We're delighted you've chosen our premium roe, but let's ensure you treat our caviar with the care it needs. If you’re buying your caviar from a big retailer, it’s likely pasteurized. And hey, it might last longer on the shelf, but it will definitely lack the flavor you're after, often leaning towards a more fishy, salty taste. Care instructions for these sturgeon eggs include indefinite shelf-stable lives or expiration dates up to a year after packing. And let's be real, would you trust any fish product that's been sitting on a shelf for 365 days? Like a cherished pair of pearls, our caviar needs a little TLC.

Whether you're picking it up in-store, getting a delivery in San Francisco, or having it shipped, rest assured our caviar arrives chilled and snug. Two factors kick-start caviar’s spoiling process: an increase in temperature and exposure to air. Our jars and tins are always tightly vacuum-sealed, ensuring no air can creep inside, and thanks to our trusty ice packs and insulated packaging, the roe stays perfectly cold in transit. Once it's in your hands, pop it in the coolest spot in your fridge, and you're good to go. The ideal temperature for caviar is between 28°F to 32°F, so you can always check your fridge’s temperature to be sure.

Since our caviar is always fresh and never frozen or pasteurized, you’ll have about 4-6 weeks to enjoy it. Once opened, the roe will only last about 3-4 days. It’s important to know the telltale signs of caviar spoilage. Excessive oil, a sour taste, or a fishy smell are all dead giveaways. Ever heard the saying, “You don’t want your fish to smell like fish”? The same goes here.

Now, that you’ve got caviar maintenance and storage mastered, you’re that much closer to being a caviar connoisseur!

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