By Beleaev Family | International Caviar & Gourmet, Head Office London | beleaev.com
Caviar is cured, not preserved. The salt that built its legend was always about weeks, never months, and every hour above fridge temperature spends that allowance faster. Here are the real timelines we give our own clients, plus the checks that tell you a tin is still perfect.
Key Takeaways
- Unopened, properly chilled: typically 4-6 weeks from packing (check your tin's date)
- Opened: 48-72 hours, lid pressed back, coldest shelf of the fridge
- Storage temperature is -2 to +2°C; the door shelf is the worst spot
- Never freeze caviar; ice crystals burst the pearls
- Trust your nose: fresh caviar smells of clean sea, never "fishy"
Unopened: The Sealed-Tin Window
A sealed tin held at -2 to +2°C keeps its character for the period printed on the label, typically four to six weeks from packing for fresh malossol caviar. Two rules protect that window. First, refrigerate the moment it arrives; our boxes land cold and should stay that way. Second, position matters: the back of the bottom shelf runs coldest, while the door swings warm with every opening.
Buying ahead for an event? Order so the tin arrives within a week or two of serving rather than months out. Freshness is the luxury; calendars are cheap.
Opened: The 48-72 Hour Rule
Once air touches the pearls, oxidation starts and the clock runs. Press the original lid back flat against the surface, return the tin to the coldest shelf, and finish it within 48-72 hours. In practice this is rarely a hardship; an opened tin has a way of finishing itself.
Three habits stretch those hours to their best: use a mother-of-pearl spoon rather than reactive metal, never let melt-water from an ice presentation seep inside, and take servings out rather than letting the whole tin sit at room temperature.
Can You Freeze Caviar?
No. Freezing turns each pearl's water content into crystals that shred the membrane; what thaws is a sauce, not caviar. The single exception in the trade is pasteurised jars built for it, which trade silkiness for shelf life and announce themselves on the label.
How to Tell If Caviar Has Turned
Fresh caviar smells of a clean rock pool and the pearls sit glossy and separate. Walk away from: a sour or genuinely "fishy" smell, milky liquid pooling in the tin, mushy or burst pearls, or any fizz on the tongue. None of these are subtle; spoiled caviar does not whisper.
For the full fridge routine, see how to store caviar. And because the freshest tin is the one that just arrived, the caviar collection ships chilled across the UK in 24-48 hours.
Frequently Asked Questions
How long does unopened caviar last in the fridge?
Fresh sealed tins are typically at their best for 4-6 weeks from packing when held at -2 to +2°C. Always serve by the date printed on your tin.
How long does caviar last once opened?
48-72 hours, lid pressed back down, on the coldest shelf. Flavour is brightest in the first 24.
Can I keep caviar at room temperature during a party?
Serve over crushed ice and return the tin to the fridge between rounds. As a rule, no more than two hours out, and less in a warm room.
Does pasteurised caviar last longer?
Yes, months unopened; that is its purpose. The trade-off is a firmer, less melting texture than fresh malossol.
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