Some caviar can be stored frozen for up to a year, and some others really should never be frozen at all, but should only be kept refrigerated. Caviar should be consumed on the same day that the tin is opened. Whenever possible the caviar should be kept cold over crushed ice. If the caviar cannot be consumed in the first day, flatten the caviar in the tin and cover with a sheet of plastic wrap. Gently press the plastic wrap down over the caviar to remove air pockets and store in the refrigerator surrounded by crushed ice.
Unopened containers of fresh caviar should also be stored in the refrigerator with crushed ice. Stored in this manner, the caviar should last two to three months. Unopened pasteurized caviar tins typically hold for six months on the shelf. If caviar has been frozen, very slowly return it to a thawed state by keeping it in the refrigerator over ice for a day or two.
What Is The Shelf-Life Of Caviar?
If you want to buy some caviar but are a little worried about caviar shelf life, here’s a list of the more popular varieties of caviar with their corresponding shelf life times…
This list assumes refrigerated storage is at temperatures between 0 Celsius to 2 Celsius. (Most fridges are set at higher temperatures)
Beluga – 3-4 months
Imperial – 3-4 months
Osetra – 3-4 months
Sevruga – 3-4 months
Atlantic Sturgeon – 3-4 months
White Sturgeon – 3-4 months
Siberian – 3-4 months
Paddlefish – 3 months
Salmon – 2-3 months “can be frozen up to 1 year”
Trout – 2-3 months “can be frozen up to 1 year”
Whitefish – 2-3 months “can be frozen up to 1 year”