Bulkglasspack
Clear 50 mL low-profile glass caviar jar with a wide continuous-thread finish
Shown configuration · bare clear glass jar / GPI 51-400 closure not shown

Chilled caviar & premium roe packaging

Caviar Jar

A 50 mL clear glass jar with a low 45.5 mm profile, broad serving access and a GPI 51-400 continuous-thread finish for precisely portioned caviar and premium roe.

50 mL referenceGPI 51-400 finish52 jars per pack
Stock status
In stock
Lead time
2–3 weeks
FOB price / pc
$0.65 - $1.00
MOQ
10,000 pcs
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Final availability, dimensions, materials, assembled components and commercial terms are confirmed against the selected drawing and approved sample.

Short serving path

A 45.5 mm-high body keeps the lowest eggs within easy spoon reach

Visible grading

Clear glass exposes bead condition, liquid release and fill presentation

Stable small pack

A 90 g empty jar gives a compact 50 mL portion substantial handling weight

Caviar Jar profile

A compact 50 mL jar whose proportions serve the product as carefully as the label.

Net weight, egg condition & chilled presentation

Six packaging decisions that matter more than calling a small jar premium.

BGP-FS-3926 follows a 50 mL external envelope: 58.6 mL brimful on a GPI 51-400 continuous-thread finish, 45.5 mm high and 53.8 mm across at 90 g. Those figures describe glass volume, not sellable grams of caviar — species, egg size, drainage, salt level and working headspace are what set the net-weight program.

01

Fifty milliliters is not fifty grams of caviar

The jar's 50 mL rating describes nominal internal volume. A declared 30 g or 50 g pack is a weight, and bead diameter, residual brine and packing density all change how much mass fits that volume. Set the target fill on a calibrated scale, then check that the resulting surface level is consistent from jar to jar.

02

Low headspace without pressure on the eggs

Caviar is vulnerable to oxidation, yet eliminating visible air by compressing the fill can rupture or deform the grains. Codex processing guidance calls for filling jars to minimize air space without placing pressure on the caviar. The practical target is therefore a controlled fill profile developed with the closure and any vacuum step, not simply filling glass to the rim.

03

A short sidewall improves spoon access

At 45.5 mm overall height, the jar keeps the serving path shallow. A spoon can slide under the upper layer and reach the edge without dragging repeatedly through a tall column of eggs. Test the intended utensil at the finished fill level: the useful opening is governed by the cap interface and internal lip, not the 53.8 mm outside diameter.

04

Clear glass makes egg condition inspectable

The sidewall reveals broken grains, liquid release, trapped air and an uneven fill surface before the pack is opened. That visibility supports grading and premium presentation, but it also exposes every handling fault. Keep the main viewing panel open and use the carton or sleeve to manage light exposure instead of covering the jar with an oversized label.

05

Salt water concentrates at the closure zone

Brine carried onto the rim can interfere with closure application and attack unsuitable metal or coating systems. Codex identifies corrosion-related discoloration, rusting and off-flavor as potential packaging defects. Specify the cap shell, internal coating and liner for the recipe, and control rim wiping so salt water is not trapped at the sealing interface.

06

Cold-chain geometry continues beyond the jar

The low round body packs efficiently into insulated shippers and tasting-set inserts, but the layout must leave room for cool-air circulation, temperature monitoring and cap protection. Keep jars upright and use fitted cells that prevent glass-to-glass contact. Storage instructions, lot coding and declared net weight should remain readable without removing the jar from its chilled presentation.

Application guide

Select the fill program by egg size, drainage and declared weight.

The same 50 mL glass volume behaves differently with small sturgeon eggs, large salmon roe or a brined roe preparation. Filling method and closure details should follow the product rather than the category name alone.

Caviar Jar used for lightly salted sturgeon caviar in a true caviar setting

True caviar

Lightly salted sturgeon caviar

For compact retail or hospitality portions where intact grains, minimal free liquid and a level fill surface drive perceived quality. Establish sellable grams by trial weighing, keep the rim free of salt water and pair the continuous-thread finish with a lined cap whose coating is appropriate for the saline product.

  • Set net weight with actual caviar
  • Minimize air without compressing eggs
  • Control rim cleanliness before capping
Caviar Jar used for salmon, trout and ikura in a large-grain roe setting

Large-grain roe

Salmon, trout and ikura

Larger eggs occupy volume less densely and are more easily damaged by a narrow filling path or aggressive leveling. The broad jar format gives better loading and serving access, while a low drop height and gentle transfer method help preserve bead shape. Trial the declared mass because a 50 mL jar will not yield the same grams as smaller-grain caviar.

  • Measure egg diameter and drainage
  • Reduce filling drop and impact
  • Inspect broken-grain liquid after packing
Caviar Jar used for lumpfish, capelin and seasoned roe in a prepared roe setting

Prepared roe

Lumpfish, capelin and seasoned roe

For prepared roe a shopper judges through the glass at a chilled counter, where free brine and uneven color are visible before anything is opened. Brine level, dye, seasoning and any heat step each change what the liner and coating have to survive, so a black lumpfish and a seasoned capelin are two closure programs, not one.

  • Match liner and coating to the recipe
  • Define fill and process temperature
  • Leave batch and cold-storage coding visible

In product naming, caviar refers to sturgeon roe; salmon, trout, lumpfish and capelin products should be identified as roe in artwork and quotations.

Caviar Jar FAQ

Technical questions behind a 50 mL chilled roe pack.

Answers covering reference dimensions, declared weight, headspace, closure selection and cold-chain use.

Why is a low, wide jar preferred for caviar?

It shortens the spoon path, presents more of the upper surface at opening and reduces the depth through which delicate eggs must be loaded or served. The 53.8 mm figure is the outside body diameter, so utensil clearance should be checked at the actual inner lip.

Does this jar use a twist-off lug cap?

No. The reference finish is GPI 51-400, a continuous-thread system. A 51 mm lug or twist-off cap may look similar but uses different glass and cap geometry and must not be substituted by nominal diameter alone.

Can this format turn caviar into an ambient shelf-stable product?

The glass format does not change the product's storage category. Caviar is managed as a chilled, process-controlled food; any pasteurization route, cold-storage range and shelf life come from the approved recipe and process, not from choosing a 50 mL jar.

How do we remove the air without crushing the grains?

Not by compressing the fill. Caviar oxidizes readily, but pressing the product down to drive out visible air ruptures and deforms the beads, which is the more visible defect. Design the fill line and the headspace to sit low without loading the eggs, and inspect the surface through the sidewall before the pack is closed.

Next step

Send us the Caviar Jar brief.

Tell us the product, fill volume, closure preference and destination market. We will come back with the matching drawings, available configurations and a sample plan before anything is quoted.

Request a project quote Talk to the team
  • 01Send the briefProduct, volume, closure and market
  • 02Get the optionsMatching drawings and configurations
  • 03Approve the sampleConfirm the pack before production