Caviar storage determines how long caviar lasts — and whether it remains a true luxury experience. The exact shelf life depends on whether the caviar is fresh or pasteurized and how carefully it’s stored. In my family, caviar was always treated with respect. If you’ve never seen what properly fresh malossol caviar looks like, think clean, glossy, low-salt grains with an elegant, natural aroma — exactly like a fresh Osetra tin at its peak.
People often ask how long caviar lasts, but to me the real question is: how long does premium caviar stay worthy of the experience? I prefer it at its most vibrant moment. Once that moment passes, the experience changes. I don’t approach caviar as a shelf-stable product — I approach it as a fleeting luxury that deserves respect and timing.
I also want to note that any Osetra caviar image you see in this guide is chosen intentionally. I will use Osetra as the visual reference point because it is the most widely available true sturgeon caviar with a clean malossol profile. Its grain structure, shine, and color make it the ideal example when teaching proper caviar storage and freshness. If you’re learning how to recognize high-quality caviar at its peak, Osetra is the best place to begin.
Shelf life varies by type. Fresh (non-pasteurized) caviar typically lasts about 4–6 weeks unopened and only 2–3 days once opened. Pasteurized tins last longer — often up to six months. Storage temperature, handling, and processing method matter just as much as the date on the tin. Throughout this guide, I’m referring specifically to fresh, non-pasteurized malossol caviar, which is what I personally eat and recommend.
Malossol vs. Pasteurized: The Most Common Misunderstanding
Before we talk timelines, we need to clear up one major misconception: malossol does not mean “fresh,” “never pasteurized,” or “high-end.”
Malossol means low-salt curing — usually 3–5%. Nothing more. It describes how the roe was salted, not whether it was heat-treated.
Caviar can be:
• Malossol fresh
• Malossol pasteurized
• Non-malossol fresh
• Non-malossol pasteurized
Malossol = curing method
Pasteurized = heat-processing method
Understanding this matters because shelf life depends on processing, not original salt level. This distinction alone explains why two tins labeled ‘malossol’ can have completely different storage timelines.
To simplify this guide, I’m using Osetra caviar as the storage benchmark. It is the most consistently available across all budgets and offers the clean malossol profile I trust.
As an Amazon Associate, I may earn from qualifying purchases, at no additional cost to you. Throughout this guide, I reference specific examples only to illustrate storage, freshness, and quality differences. I only reference products I trust and would personally use.
Mid-Range Osetra Caviar ($$+)
Premium Osetra Caviar ($$$)
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If you’re still learning how different caviar types are produced, understanding the curing and harvesting process makes storage rules far clearer.
Fresh (Non-Pasteurized) Caviar Storage
This is the true luxury experience — soft, silky, elegant, and full of natural character. When vacuum-sealed and kept at 26°–36°F, fresh caviar typically lasts:
• 4–6 weeks unopened
• Some ultra-fresh varieties: 3–4 weeks
Always follow the exact expiration date printed on your tin or jar.
Once opened, freshness declines immediately.
For best quality:
• Enjoy within 1–3 days
• Up to 7 days max, but with noticeable decline
A reliable example of consistently fresh-packed, properly handled malossol caviar is this one:
Mid-Range Osetra – My Trusted Pick
Pasteurized Caviar Shelf Life
Pasteurized caviar is heat-treated after curing to extend its shelf life. It’s not my personal preference because the process firms the grains and mutes delicate flavors, but it does serve a purpose.
Unopened, pasteurized caviar usually lasts:
• 6–12 months refrigerated
Once opened:
• 3–5 days typical
• Up to 7 days with higher-salt varieties
Why Their Shelf Lives Differ
Fresh caviar (non-pasteurized):
• Never heat-treated
• Less salty
• Softer membranes
• Highest perishability
• Cleanest, purest flavor
Pasteurized caviar:
• Heat-treated
• Firmer texture
• Slightly saltier taste
• Much longer shelf life
Frozen Caviar: When It Makes Sense
I avoid freezing caviar unless absolutely necessary. Freezing dulls the flavor, softens the texture, and removes the clean “pop.” It is also easy to ruin the caviar while thawing it. But if a shipment arrives with melting ice, if dinner plans change, or if your fridge unexpectedly fails, freezing can be a practical last resort.
For regular enjoyment, I don’t recommend freezing.
High-Salted and Pressed Caviar
Higher salt equals longer shelf life. Traditional pressed caviar and highly salted roe can last months or even years refrigerated. It is bold, concentrated, and very stable — but not everyone’s style.
How Long Does Caviar Last Unopened?
Fresh (non-pasteurized):
• 4–6 weeks at 26°–36°F
• Some varieties slightly less
• Always follow the printed date
Pasteurized:
• 6–12 months unopened
• Varies with brand and processing
How Long Does Caviar Last After Opening?
Fresh caviar:
• 1–3 days ideal
• Up to 7 days max
Pasteurized caviar:
• 3–5 days typical
• Up to 7 days depending on salt level
To slow oxidation, press plastic wrap directly onto the surface before closing the lid.
How I Tell When Caviar Is Past Its Prime
Caviar gives early signals long before it becomes unsafe.
• Sharp, sour, or overly fishy aroma
• Loss of shine
• Mushy or deflated texture
• Cloudy liquid
• Bitter or “off” flavors
• Dry ring around edges
• Wrinkled surface
• Eggs clumping instead of moving gently
My Real-Life Caviar Storage Habits
• I store caviar only in the coldest part of the fridge, never the door.
• I serve it over ice without watering it down.
• I buy fresh-packed caviar as close as possible to when I plan to serve it.
• For consistency, the mid-range Osetra I recommend is the one I trust most:
Mid-Range Osetra – My Trusted Pick
Why My Standards Are So Firm
Even though I haven’t lived in Europe since childhood, our household traditions never changed: enjoy caviar fresh, don’t stretch it, trust your senses, and appreciate its purity. My personal journey with caviar — from family rituals to years of exploring producers — shapes every recommendation I make today.
When Pasteurized or Frozen Options Make Sense
Although fresh is my preference, pasteurized or frozen caviar is appropriate for:
• pregnancy
• elderly family members
• immune concerns
• long storage needs
• travel
• temperature issues
Safety always comes first.
Frequently Asked Questions About Caviar Storage
How long does fresh caviar last in the refrigerator?
Fresh, non-pasteurized caviar typically lasts about 4–6 weeks unopened when stored at 26°–36°F. Once opened, it’s best enjoyed within 2–3 days for peak quality.
How can you tell if caviar has gone bad?
Signs that caviar is past its prime include a sharp or sour smell, dull or cloudy appearance, mushy texture, clumping eggs, or bitter flavors. Fresh caviar should smell clean and look glossy.
Does pasteurized caviar last longer than fresh caviar?
Yes. Pasteurized caviar is heat-treated, which extends shelf life. Unopened pasteurized tins can last up to six months or longer, depending on salt level and processing.
Can you freeze caviar to make it last longer?
Freezing caviar is not recommended for quality. While it may preserve safety in emergencies, freezing dulls flavor and softens texture, reducing the overall experience.
Need Personalized Caviar Guidance?
My full caviar guides are designed to help you choose with confidence — from storage and freshness to selecting the right tin for your budget and taste. If you’d prefer a more personal recommendation, you’re always welcome to reach out.
Email me directly at info@RealGourmetFood.com and I’ll happily help you find the perfect caviar for your next gathering, celebration, or quiet luxury moment at home.
