Does Caviar Go Bad? Shelf Life & Storage Rules

Caviar is a luxury delicacy known for its exquisite taste and high price tag. Because it is essentially cured fish roe, it is highly perishable. Whether you have a jar of Beluga, Osetra, or a more accessible variety, knowing how to store it correctly is crucial to protecting your investment and your health.

Unlike shelf-stable canned goods, true caviar requires strict temperature control. Here is everything you need to know about how long caviar lasts and how to keep it fresh.

How Long Does Caviar Last?

The shelf life of caviar depends heavily on whether the container has been opened and how it was processed (pasteurized vs. fresh).

• Refrigerator (Unopened): Lasts 1–4 weeks (7–28 days).
• Refrigerator (Opened): Best consumed within 2 days.
• Freezer: Not typically recommended as it can ruin the delicate texture of the eggs.

Opened vs. Unopened

• Unopened: An unopened jar of fresh caviar can stay fresh in the coldest part of your refrigerator for up to 4 weeks. Always check the expiration date on the tin, as some pasteurized varieties may last longer.
• Opened: Once the vacuum seal is broken, oxidation begins immediately. You should plan to finish the tin within 48 hours. After this window, the eggs may start to lose their “pop” and develop off-flavors.

How to Store Caviar Properly

To maximize shelf life, follow these storage guidelines:

1. Keep it Cold: Store caviar in the coldest part of your refrigerator, usually the bottom drawer or the back of the bottom shelf. Ideally, the temperature should be between 28°F and 32°F (-2°C to 0°C).
2. Use Ice: For optimal storage, place the tin on a bed of ice or an ice pack inside the fridge. This mimics the commercial storage conditions used by suppliers.
3. Seal It Tight: If you have leftovers, cover the surface of the caviar directly with plastic wrap before putting the lid back on. This minimizes air contact, which causes the oils to oxidize.

How to Tell If Caviar Has Gone Bad

Eating spoiled caviar can be dangerous. Look out for these signs:

• Smell: Fresh caviar should smell like the sea, but never fishy. A strong, sour, or pungent fishy odor is a clear sign of spoilage.
• Appearance: Look for mold or a milky film on the eggs. If the eggs appear deflated or mushy, they are past their prime.
• Taste: Any sour or metallic taste indicates the product has gone bad and should be discarded immediately.

FAQ

Can you freeze caviar? While possible, it is not recommended for high-quality caviar. Freezing can cause the delicate membranes of the eggs to burst, resulting in a mushy texture upon thawing. If you must freeze it, use it for cooking rather than eating straight.

Is pasteurized caviar different? Yes. Pasteurized caviar has been heat-treated to kill bacteria and extend shelf life. It can often be stored unopened for months, whereas fresh (malossol) caviar has a much shorter shelf life of a few weeks.