Caviar must, above all, be protected from the air. Exposure immediately leads to oxidation. The contents of a tin or jar that has been opened several times can be reduced to a soft, oily mass in less than an hour. Caviar should be stored at 28 degrees Fahrenheit; the light salt (malossol) prevents freezing. Golden caviar freezes well. Plastic containers can often crack in the freezer. When milky on the bottom, eggs are breaking down. Any liquid should be clear.
Foie gras is the engorged liver of the duck or goose. Uncooked foie gras is sold whole only. Partial packages are not available. It is extremely rich and creamy with 85% fat content. When cooked, the remaining fat can be used to make outstanding sauces. It is sold as grade A (the richest and creamiest texture), grade B and grade C. Grade A foie gras typically weighs slightly more than 1½ pounds. Grade B slightly more than 1 lb. Grade C has some imperfections and some trimming may be required. It is good for pates when one does not need whole livers. Foie gras is expensive because demand greatly exceeds supply and because it is labor intensive to produce. Pate de foie gras is made from foie gras blended with pork and pork fat. Armagnac brandy is sometimes added.