Caviar is one of the most luxurious foods in the world. It is acquired from fish with the best one coming from sturgeon. The eggs are harvested from mature fish, no less than 10 years old, intercepted, on their way up river to spawn. The most expensive caviar ever harvested what was said to have been from a 100 year old fish and that her eggs sold for no less than $1000 an ounce.
This is food to be savoured!
This is food to be consciously and mindfully consumed and not wasted, not by any means!
Caviar is often served on unsalted crackers or bread, or on small traditional Russian pancakes called blini. Eating caviar with these accompaniments will enhance the flavour; it is however extremely perishable. An unopened can only lasts four weeks, but once opened will only last about three days, mere hours if it isn’t kept cool.
But what if you have too much caviar? It can happen that you bought too much for the fundraiser dinner, leaving you with an opened can of very expensive food that you are not going to let it go to waste but you have a very small window of time in which to use it. We at Vacuvita did the troubleshooting for you.
Here is the thing. If you bought your caviar in tins and have leftovers, you need to get it out of the can to store it so, carefully scoop it into a Vacuvita vacuum storage container. By removing air from the atmosphere you inhibit the naturally occurring bacteria from decomposing your food and ruining the texture.
The ideal temperature for storing caviar is -1o to -2o. Most household refrigerators won’t reach this temperature, so we recommend putting your container in another container full of ice in your refrigerator. This lays the bacteria completely to rest allowing you more than a week to consume your decadent treasure.