How Long Does Caviar Last?

Caviar may be one of the world’s most exquisite indulgences, but its beauty is fragile.

Every pearl is a product of precision: carefully harvested, cured, and stored to protect its natural texture and flavor. And yet, the clock starts ticking the moment it’s packed.

Whether you’re preparing for a dinner party, curating a gourmet gift, or stocking premium tins for your restaurant, understanding how long caviar lasts is key to preserving its quality and safety.

If stored the right way (sealed, cold, and undisturbed) fine caviar can hold its character for weeks. But even a few hours of warmth or excess air exposure can transform it from silky and oceanic to dull or sour.

Here’s how to protect that delicacy at every stage of storage and serving.

Key Takeaways

• Shelf life varies by type. Fresh (non-pasteurized) caviar lasts about 4-6 weeks unopened and only 2-3 days once opened. Pasteurized tins last longer - up to six months.
• Temperature is everything. Store caviar at 28-32 °F (–2-0 °C), preferably in the coldest part of your refrigerator, never at room temperature.
• Air exposure spoils flavor fast. Once opened, consume within a few days; oxygen and bacteria degrade the eggs quickly.
• Freezing extends life but alters texture. While frozen roe can last up to a year, fine sturgeon caviar loses its signature pop after thawing.
• Your senses are the best test. Spoiled caviar smells of sulfur or ammonia and tastes sour or cheesy instead of buttery and briny.

Shop premium caviar with guaranteed freshness - Order caviar online.

Caviar Shelf Life: Opened, Unopened & Frozen

The shelf life of caviar depends on three main factors: processing method, temperature, and exposure to air.

• Fresh malossol caviar (lightly salted and unpasteurized) is prized for flavor but has the shortest lifespan.
• Pasteurized caviar, which undergoes gentle heat treatment, keeps longer at the cost of a slightly firmer texture.
• Highly salted or pressed varieties can stay stable for months due to their preservation method.

Below is a quick overview of how long different types typically last under proper conditions.

Caviar Shelf Life Overview

Type of Caviar	Unopened (28-32 °F / –2-0 °C)	Opened	Frozen
Fresh (non-pasteurized)	4-6 weeks	2-3 days	Not recommended (texture changes)
Pasteurized	Up to 6 months	Up to 7 days	Up to 12 months
Pressed caviar / highly salted roe	Several months	Up to 10 days	6-12 months
Salmon or trout roe	2-3 weeks	2-3 days	6-12 months

Understanding the Differences

Every type of caviar behaves a little differently once it leaves the producer’s care. The amount of salt used, whether it’s pasteurized, and how it’s stored all influence how long its flavor and texture remain pristine.

Think of these categories less as rules and more as reference points - your caviar’s true lifespan will always depend on how well it’s protected from warmth, air, and contamination.

• Unopened caviar: Vacuum-sealed tins stored near freezing last roughly a month, sometimes longer if unopened and handled carefully. Always check the expiration or “packed on” date at the base of the tin - quality declines gradually, even if it’s still technically safe.
• Opened caviar: Once exposed to air, the eggs start to oxidize. Texture softens, aroma fades, and by the third or fourth day the flavor begins to sour. This is why professional chefs recommend serving the entire tin the same day it’s opened.
• Frozen caviar: Freezing halts bacterial growth but disrupts texture. The pearls may turn soft or leak oil when thawed. For this reason, freezing is better suited to robust roe like salmon or trout, not fine sturgeon varieties.
• Temperature matters: Caviar should sit close to freezing (32 °F / 0 °C) but never freeze solid in your fridge. Store it in the coldest back section, ideally on a small bed of crushed ice. Each degree warmer shortens its lifespan dramatically.

When handled properly, premium caviar rewards you with the same clean, buttery salinity it had when first packed. But when warmth, air, or time intervene, even the finest tin can quickly lose its character.

If you’re learning to distinguish caviar quality, start with varieties known for consistent flavor. Explore our Best Caviar for Beginners guide.

Up next, we’ll look at how to recognize when caviar has gone bad - and what safety cues to trust.

Can Caviar Go Bad? Signs & Safety

Wondering how long does caviar last before it starts to lose quality? The answer varies by temperature and handling - but the early warning signs are easy to recognize.

Caviar doesn’t suddenly “turn” like milk or meat - it declines slowly, showing subtle changes in texture, aroma, and color before it becomes unsafe.

Even when unopened, the curing salt only slows bacterial growth - it doesn’t stop it entirely. Once the tin is opened, oxygen accelerates spoilage and alters the delicate fat structure of each pearl, changing its flavor in a matter of days.

How to Tell if Caviar Has Gone Bad

Professionals and experienced buyers use three quick checks before tasting: sight, smell, and texture.

• Visual clues: Fresh caviar has distinct, glossy pearls with no film or residue. If you see discoloration, a milky sheen, or any signs of mold, it’s unsafe to eat. A swollen or bloated tin is another red flag, signaling bacterial activity and gas buildup.
• Smell test: Caviar should smell clean, briny, and faintly buttery - like the ocean. If you detect sulfur, ammonia, or anything resembling rotten eggs, discard it immediately. That sour or metallic note is a clear sign of oxidation and bacterial spoilage.
• Taste and texture: Good caviar bursts gently with a light saltiness and creamy finish. Spoiled caviar tastes sour, bitter, or cheesy, with mushy pearls that collapse under pressure. If your first bite feels off, trust your instincts - texture loss almost always means the product has degraded. To compare, explore our guide, What Does Caviar Taste Like, and discover how premium caviar should taste at its freshest.

How Long Until It Becomes Unsafe?

• Opened caviar: Best consumed within 2-5 days, even when refrigerated. After a week, bacteria can develop even if no visible spoilage is present.
• Unopened tins: Properly sealed and kept below 36 °F, most caviar remains safe for 4-6 weeks, though texture may dull near the end.
  Room temperature exposure: At 70 °F or higher, caviar can begin to spoil in just a few hours. Always serve it chilled and never leave it out longer than 30 minutes without ice.

Does Expired Caviar Make You Sick?

Eating spoiled caviar can cause foodborne illness, though most consumers notice the warning signs before it becomes dangerous.

The greater risk lies in bacterial contamination - particularly when caviar isn’t kept consistently cold or is re-sealed after serving.

To minimize risk, always:

• Buy from trusted suppliers that use cold-chain shipping.
• Store tins in the coldest section of your refrigerator.
• Use clean, non-metallic spoons (mother-of-pearl or bone).
• Avoid cross-contamination from bread, butter, or condiments.

Expert Insight

Food safety specialists often note that quality fades before safety fails - meaning your caviar will almost always taste bad before it can make you sick.

Trust your senses first, expiration dates second. If you’re unsure, it’s best to err on the side of caution and replace the tin. After all, caviar’s value lies in its delicacy, not in taking chances.

Storage & Handling Best Practices

Caviar is as delicate as it is luxurious. Proper storage doesn’t just prevent spoilage; it preserves the clean, buttery flavor and soft pop that define premium roe.

Ideal Temperature and Placement

The preferred storage temperature for caviar is 28-32 °F (-2-0 °C) - just above freezing, where its texture and flavor remain intact. Keep the tin tightly sealed in its original packaging, placed on a small bed of crushed ice or inside a sealed bag surrounded by ice packs.

Avoid storing caviar on the fridge door or near light sources. Even brief temperature fluctuations can shorten its shelf life, dull its shine, and loosen the pearls’ texture.

If you’re managing multiple tins, record each “packed on” or expiration date and organize by freshness. Professional kitchens often use a first in, first out system to ensure every serving maintains peak quality.

After Opening

Once opened, caviar becomes highly vulnerable to oxidation and bacteria. Always use a non-metallic spoon (mother-of-pearl, bone, or horn) since metal can react with the roe and affect its flavor.

If you’re not finishing the tin immediately, smooth the surface gently, cover it tightly with plastic wrap pressed against the eggs, and re-seal the lid firmly.

Return it to the refrigerator as soon as possible. Even under perfect conditions, opened caviar should be consumed within 2-3 days for optimal flavor and safety.

Planning to serve caviar at your next dinner or tasting? Discover the best caviar pairings to complement your selection.

Freezing Considerations

Freezing can extend the shelf life of certain types of roe, but it often changes texture.

Fine sturgeon caviar, in particular, becomes soft or grainy once thawed. If freezing is necessary (for example, to preserve unopened tins for long-term storage) wrap the tin in an airtight bag and thaw it slowly in the refrigerator for 24 hours before serving.

Roe from salmon or trout tolerates freezing far better, retaining its color and snap when handled carefully.

Serving Temperature and Duration

For presentation, caviar should be served cold, not frozen - ideally resting on crushed ice in its tin or a glass dish. Keep the container covered between tastings and avoid leaving it at room temperature for more than 30 minutes.

If serving for an event, prepare smaller portions in advance and rotate them out from refrigeration. This prevents prolonged exposure and helps maintain both freshness and texture throughout service.

Storage Recap

• Keep caviar between 28-32 °F (–2-0 °C)
• Store in its original tin or a tightly sealed glass jar
• Avoid frequent temperature changes
• Consume opened tins within 2-3 days
• Use non-metallic utensils
• Serve on crushed ice, not at room temperature

Next, let’s look at how pasteurization and processing influence its shelf life, safety, and taste.

Fresh vs. Pasteurized Caviar

Not all caviar is preserved the same way. How it’s processed (whether gently pasteurized or kept completely fresh) makes a noticeable difference in both shelf life and taste.

Understanding that difference helps you choose the right tin for your occasion: one designed for immediate enjoyment, or one meant to last a little longer in storage.

Fresh (Non-Pasteurized) Caviar

This is the form most chefs and connoisseurs prize. It’s called malossol, meaning “lightly salted,” and it’s as close as possible to the product’s natural state.

Fresh caviar is never heated; instead, it’s cured with a small amount of salt (typically 3-5%) to highlight flavor while keeping the eggs intact.

Because it’s unpasteurized, fresh caviar has a shorter shelf life. But what it lacks in longevity, it makes up for in taste: the pearls remain supple, bursting with buttery richness and subtle sea aroma.

This is the caviar to open for special occasions or fresh tastings, when the goal is to experience the ingredient at its peak rather than store it long-term.

New to premium roe? Read our guide on Beluga vs. Osetra caviar to explore how species differences influence taste and shelf life.

Pasteurized Caviar

Pasteurization extends shelf life dramatically. The roe is gently heated in sealed jars or tins to kill bacteria and stabilize the product.

This makes pasteurized caviar safer for transport, longer storage, and gifting - often lasting six months sealed and up to a week after opening, when properly refrigerated.

The trade-off is texture. The pearls can become slightly firmer or “springy,” and the flavor loses a bit of its creamy complexity. Many retailers use pasteurized caviar for export or for customers who want to stock up confidently before an event.

Think of it as the cellared version of caviar - still refined, but crafted for longevity rather than immediacy.

Which Type Should You Choose?

If your goal is to savor true flavor and texture, fresh malossol is unmatched. But if you’re hosting a large event, planning a gift, or need to ship caviar across distances, pasteurized options provide more flexibility and safety.

Both require cold storage, but pasteurized tins offer peace of mind and a longer window for enjoyment. Ultimately, your choice depends on how and when you plan to serve it.

Fresh vs. Pasteurized Caviar at a Glance

Attribute	Fresh (Non-Pasteurized)	Pasteurized
Processing	Lightly salted and unheated (malossol)	Gently heated in sealed tin or jar
Shelf Life (Unopened)	4-6 weeks at 28-32 °F	Up to 6 months at 28-32 °F
Shelf Life (Opened)	2-3 days	Up to 7 days
Texture	Soft, glossy pearls with natural pop	Slightly firmer, less delicate
Flavor Profile	Buttery, clean, oceanic	Milder, slightly cooked or nutty
Best For	Immediate enjoyment, fine dining, fresh tastings	Gifts, events, extended storage
Storage Needs	Refrigeration only (never freeze)	Refrigeration or freezing (for up to 12 months)

Buyer’s Guide: Choosing Caviar with Longevity

Shelf life doesn’t just depend on how you store caviar - it begins with how it’s made, packed, and shipped. Every producer has a slightly different approach, and those details matter when you’re choosing tins that will last longer.

1. Look at the Packaging

High-quality caviar is vacuum-sealed in airtight tins or glass jars that prevent air from oxidizing the pearls. The tightness of that seal is what keeps the texture crisp and flavor bright.

If you plan to store caviar for a few weeks before serving, always choose sealed tins over loose or pre-plated varieties. The small tins (30g-50g) are recommended for shorter storage windows, while larger tins are meant for same-day service in restaurants or tastings.

2. Pay Attention to the Label

A well-marked tin tells you more than just its origin - it lists the packing date, lot code, and storage range. Always prioritize freshness over marketing terms. A tin labeled “packed this month” will almost always taste brighter than one that’s been stored for months, even if both are unopened.

Premium suppliers like OM Caviar clearly display temperature guidance and expiration information so you can manage your storage confidently.

3. Know the Role of Salt and Processing

Salt is both seasoning and preservative. Lightly salted caviar (malossol) offers the most authentic taste but has the shortest shelf life. More heavily salted or pressed caviar lasts longer but carries a denser, brinier flavor.

Pasteurized tins, as we’ve seen, can remain stable for up to six months unopened. For buyers who need flexibility or plan to stock caviar for an event, these are often the smartest choice.

4. Choose Trusted Producers and Cold-Chain Delivery

No matter how perfect the product, shipping and storage conditions determine what arrives at your door. Always order from suppliers that guarantee temperature-controlled delivery. Any lapse in refrigeration (even a few hours) can undo the careful preservation work done at harvest.

Reputable brands like OM Caviar use cold-chain logistics from packing to delivery, ensuring that each tin retains its natural freshness and taste upon arrival.

5. Match Type to Purpose

If you’re gifting, hosting, or experimenting, choose a type that balances flavor with longevity.

• Pasteurized osetra or sevruga: excellent for events or storage.
• Fresh kaluga or beluga: perfect for special occasions where taste takes priority.
• Pressed or salted roe: suited for culinary use or extended refrigeration.

Each style reflects a different philosophy: pasteurized for confidence, fresh for immediacy, and pressed for endurance.

The Art of Preserving Luxury

Caviar’s appeal lies in its duality - luxury and fragility, indulgence and impermanence. Every tin carries a reminder that even the rarest delicacies depend on care.

The answer to “how long does caviar last” depends as much on care as it does on temperature - respecting its freshness from harvest to table.

Whether you’re enjoying a spoonful of osetra at home or stocking pasteurized tins for a grand event, the rules remain simple: keep it cold, keep it sealed, and serve it before time dulls its texture.

Stored thoughtfully, each pearl retains the buttery richness and clean ocean salinity that define true quality.

Shop premium caviar now and taste the difference freshness makes.

FAQ

1. How long does caviar last in the fridge?

Unopened caviar typically lasts four to six weeks in the refrigerator when kept at 28-32 °F (–2-0 °C). Once opened, aim to finish it in two to three days for peak flavor and texture. Pasteurized caviar can last up to six months sealed.

2. Does caviar go bad after opening?

Yes. Once opened, air exposure causes oxidation and bacterial growth. You’ll notice the texture softening and the aroma fading after a few days. Always re-seal tightly, store at the lowest fridge temperature, and consume quickly to avoid spoilage.

3. Can you freeze caviar to extend shelf life?

Technically yes, but it depends on the type. Freezing extends the shelf life of roe like salmon or trout caviar for up to a year, but fine sturgeon caviar loses its pop and creamy texture after thawing. If you must freeze, seal the tin airtight and thaw it slowly in the refrigerator.

4. How do I tell if caviar is spoiled?

Spoiled caviar may appear dull, sticky, or cloudy, and often smells of sulfur or ammonia instead of fresh brine. The taste turns sour, cheesy, or metallic. Always trust your senses - when in doubt, discard the tin.

5. Is pasteurized caviar more shelf-stable?

Yes. Pasteurized caviar is gently heated to kill bacteria and extend its lifespan. Sealed jars last up to six months and remain safe to eat for a week after opening. It’s the best option for gifting or longer storage.

6. How should I store expensive caviar?

Keep caviar in the coldest part of your refrigerator (usually the back lower section) at 28-32 °F. Store it in its original tin or a tightly sealed glass jar and place it in a bag of ice to maintain consistent cold temperature. Avoid the fridge door or any spot that fluctuates in warmth.

7. What’s the difference in shelf life between opened and unopened caviar?

Unopened tins can stay fresh for four to six weeks (or up to six months if pasteurized). Once opened, consume within two to three days, as air exposure quickly affects texture and taste.

8. Where can I buy caviar with the longest shelf life?

Choose suppliers who use cold-chain shipping and vacuum-sealed packaging to ensure freshness on arrival. Order caviar online from OM Caviar to receive tins packed and shipped under strict temperature control.

9. What storage containers keep caviar fresh longest?

Airtight vacuum-sealed tins or glass jars are best. Avoid plastic or porous materials that allow oxygen in. Once opened, cover the caviar surface tightly with plastic wrap before sealing the lid again to minimize air exposure.

10. Which types of caviar last longest for gourmet collections?

Pasteurized osetra and sevruga caviar offer the best balance of quality and longevity, keeping up to six months unopened. Pressed or highly salted caviar also lasts several months and is preferred for culinary use or gifting.