Why caviar comes in a tin
The small, round caviar tin is one of the most recognizable pieces of food packaging, and it has practical reasons behind it as well as looks.
What the tin does
- It blocks light. Light can damage delicate roe over time, and a metal tin keeps it dark.
- It limits air. A tight lid keeps the roe from drying out and from picking up other flavors.
- It conducts cold. Metal cools quickly, so a tin set in ice keeps the caviar at the right temperature.
- It is the right shape. The wide, shallow shape lets the roe sit in a thin layer instead of being crushed under its own weight.
Why the sizes
Tins come in set sizes. Opus Kaluga Hybrid is packed in 50, 125, 250 and 500 gram tins, so you can choose a size that fits the table. Because caviar is best enjoyed within 48 hours of opening, it helps to pick a size you will finish.
A tin is not a preservative
A tin keeps caviar protected, but it does not keep it fresh on a shelf. Fresh, unpasteurized caviar must be kept cold the whole time, between 28 and 32°F. Keep it in the coldest part of the refrigerator, and don't freeze it. This is also why we deliver by courier the same day, packed on ice, and never by mail.
How to open a tin
- Keep the tin cold until you are ready.
- Wipe the lid and hold the tin steady on a flat surface.
- Lift the lid slowly, without prying hard, so you don't jolt the roe.
- Serve from the tin set in a bowl of ice, with a non-metal spoon.
- Put the lid back and return any leftover caviar to the refrigerator.
The ritual
Part of the pleasure is in the opening. A tin on ice, a mother-of-pearl spoon and a plate of blini turn a snack into an occasion, and that is part of why caviar has stayed in its tin for so long.
Opus Caviar is opening soon with same-day courier delivery across the South Bay. Join the list to be first to order, and read about caviar spoons.