How do I open a trade account with Caviar de Beluga?

Send your company details to sales@caviar-beluga.com. We send our trade price list and spec sheets. New accounts start on proforma invoice; credit terms are available by written agreement.

Do you offer private label caviar packaging?

Yes. We pack our caviar into tins carrying your brand, for hotels, airlines and retailers. You supply the artwork and the lead time is around 12 working days.

Which countries do you supply caviar to?

We supply customers worldwide. UK customers are supplied from London in GBP; customers in the EU and the rest of the world are supplied from Sofia in EUR. Shipments outside the UK and EU travel with CITES export paperwork.

What certifications does Caviar de Beluga hold?

London: SALSA certified (No. 10238) and approved by Westminster City Council (WC009) under Regulation (EC) 853/2004. Sofia: EU-approved establishment BG2218081 and IFS Food certified. All caviar is farmed and CITES-compliant, with a CITES label on every tin.

How is temperature maintained during caviar delivery?

All caviar is stored at -3°C to +2°C in our own facilities and sent by express courier in insulated packaging with gel ice packs.

Guide

Caviar shelf life and storage

Q: What is the shelf life of your caviar?

Sealed tins have a shelf life of 120 days from packing when stored at -3°C to +2°C, and every order arrives with at least 100 days remaining.

Caviar is a fresh, lightly salted product, and how long it keeps depends almost entirely on temperature. This guide explains how long sealed caviar lasts, how to store it in a kitchen or shop, and what to do once a tin is open.

How long does unopened caviar last?

Sealed caviar keeps for weeks, not days, as long as it stays cold. Our tins have a shelf life of 120 days from packing when stored at −3°C to +2°C, and every order arrives with at least 100 days remaining.

Always go by the best-before date printed on the tin. That date assumes the tin has been kept in the correct temperature range the whole time.

What temperature should caviar be stored at?

Caviar keeps best just around freezing point, between −3°C and +2°C. Its salt content stops it freezing solid at those temperatures.

Most domestic and many commercial fridges run warmer, at 3°C to 5°C. Keep caviar in the coldest part, usually the back of the bottom shelf, and away from the door. A dedicated fish or caviar fridge set close to 0°C is ideal for restaurants and retailers.

Refrigerate tins as soon as they arrive.
Keep them in the coldest part of the fridge, never in the door.
Do not freeze caviar: freezing damages the pearls.
Store tins flat and keep them sealed until you need them.

Once a tin is opened

Once opened, caviar starts to lose freshness, so serve it as soon as possible. Keep the lid on and the tin chilled between servings, and serve over ice.

Use a non-metallic spoon such as mother of pearl, horn or wood, so the caviar does not pick up a metallic taste.

How caviar is kept cold in transit

We store caviar at −3°C to +2°C from the moment it is packed, and send orders by express courier in insulated packaging with gel ice packs. Check the delivery on arrival and refrigerate straight away.

Questions

How long does unopened caviar last in the fridge?

Our sealed tins keep for 120 days from packing at −3°C to +2°C, and arrive with at least 100 days left. Always follow the best-before date on the tin.

Can you freeze caviar?

No. Freezing damages the pearls and spoils the texture. Keep caviar chilled, as close to 0°C as possible.

Does caviar need to be refrigerated?

Yes. Fresh caviar must be kept chilled at all times, ideally between −3°C and +2°C.