Caviar should be kept at a temperature of around 28-32°F (-2 to 0°C) before serving. This temperature range is optimal for maintaining the flavor and texture of the delicate roe.
If caviar is stored at a temperature that is too warm, it can spoil more quickly and develop a rancid or off flavor. On the other hand, if caviar is stored at a temperature that is too cold, it can freeze and damage the texture and delicate eggs.
To maintain the proper temperature for caviar, it should be stored in a refrigerator or cooler until ready to serve. If you are transporting caviar, it should be kept in a cooler or insulated bag with ice packs to maintain the temperature.
When serving caviar, it is also important to keep the serving dish chilled to maintain the optimal temperature. Some caviar serving dishes may have a built-in cooling feature, such as a chilled base or a lid that can be filled with ice, to help maintain the temperature.