Our caviar tins freeze at around 18°F, so storing slightly above that temp is the best bet to maximize shelf life. We store ours at around 23°F. But most home fridges are at about 34° – 36°. To help lower the temp, you can put your tin on a bowl of ice in the fridge (or between ice packs) to maintain maximum quality. There is a “Best Used By” sticker on the bottom of each caviar tin (we typically recommend consuming within 1 month).
Alternatively, if your tin is still vacuum sealed (unopened) you can freeze your caviar. This may slightly affect the texture, but the flavor will be locked in and you can surely enjoy your caviar in months to come. To thaw, place in the fridge the day before you plan to serve. Or, if you are in a hurry you can it thaw at room temp. A 30g tin takes about 25 minutes to thaw at room temp. For larger tins, we recommend slow thawing in the fridge.