In The Making Caviar is a highly perishable product and must be properly stored and served to retain its wild flavours. Very fine salt is used to optimise caviar’s flavour and conservation. Lacquer-lined tins are commonly used to store caviar and are hand-filled and gently pressed to remove air and avoid oxidation and spoilage. The shelf life for Volzhenka caviar is three months. #BehindCaviar #WildCaviarTaste #CaviarExperiences #FoodAndCulture