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Caviar is packed by hand in order to ensure the delicate roe remain undamaged. The oil in the can indicates whether the contents are still fresh: dryness is a sign of poor storage or simply of advanced aging. Caviar should be stored between 26 and 32 degrees F. To accomplish this put the tin in the coldest part of the refrigerator, or by placing the tin in a bowl and surrounding it with crushed ice. Unopened fresh caviar will last up to a few weeks, but once the tin is opened it should be eaten right away, keep no more than one week. The lightness, clarity, and intensity of its fragrance are indicative of its freshness. Old caviar looks dull and smells strongly. If caviar is left in the tin, the surface should be smoothed and a sheet of plastic wrap should be pressed directly onto the surface before placing it back in the refrigerator. Turn the tin over each day so the oil reaches all of the eggs.
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