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Caviar is extremely perishable and must be kept refrigerated until consumption. Pasteurized caviar has a slightly different texture. It is less perishable and may not require refrigeration before opening. Pressed caviar is composed of damaged or fragile eggs and can be a combination of several different roes. It is specially treated, salted, and pressed.

Although a spoonful of caviar supplies the adult daily requirement of vitamin B*2, it is also high in cholesterol and salt. 1 tablespoon (*6 g) of caviar contains:

Calories: *2
Fat: 2.*6 g
Carbohydrates: 0.*4 g
Fibers: 0 g
Protein: 3.*4 g
Sodium: **0 mg
Cholesterol: *4 mg