Сaviar is an expensive delicacy that has long been an invariable attribute of the festive table. However, like other types of food products, caviar has a certain shelf life, after which it becomes unsafe to eat. Let’s find out how caviar lasts and how to know if caviar is bad.

Every time you bring home this not a cheap delicacy, there is a risk of buying fake, substandard or simply spoiled caviar. The latter option is especially dangerous since eating spoiled caviar in food can cause unpleasant consequences for our health.

Does caviar go bad? Yes, caviar does go bad. What is the shelf life of caviar? If unopened caviar can last up to a year, opened caviar will only last for 3-5 days, depending on the container. Caviar must be kept in the fridge at a temperature of +2—+4°C, tightly covered with a lid. Failure to comply with these rules may result in food poisoning. 

Does unopened caviar go bad? Unopened caviar goes bad as well as opened caviar. Unopened caviar lasts for a year, provided that you store it in the fridge at a temperature of +2—+4°C. Unopened caviar should be kept on the top shelf of the fridge or next to a back wall, but not on the fridge’s door.

Ultimate Guide on Caviar’s Shelf Life

How long does caviar last in a tin can? How long does caviar last in the refrigerator? The shelf life of an open can of caviar in the refrigerator (+2—+4°C) is only one week, while unopened caviar will last till the date indicated on the package, which is usually one year. After you open a tin can of caviar, transfer it to another non-metal container. Do not store caviar in its original packaging due to metal oxidation.

How long does caviar in a glass jar? The shelf life of an open can is also no more than one week, an unopened can for the entire shelf life printed on the package. Caviar in a glass jar should also be stored with a tight-fitting lid, maintaining a temperature range of +2 to +4 degrees. To ensure the maximum shelf life, it is advisable to place a jar of caviar in the refrigerator’s coldest zone.

6 Mistakes When Storing Caviar in the Fridge — Find Out What Not To Do!

Mistake # 1 — storing caviar in the refrigerator in a metal container.

Do not store caviar in a tin can after opening it. Tin can lead to oxidation, giving a metallic taste to caviar and making it go bad. Transfer the caviar into a glass container and seal it with a lid.

Mistake # 2 — other food getting into the caviar.

You must take caviar with clean tableware. If food gets in the caviar container, it will start the fermentation process, which will lead to the caviar going bad.

Mistake # 3 — getting microbes into the caviar.

Before opening the tin can, you must rinse and wipe the container to avoid microbes getting in the caviar container. Microbes can not only reduce the shelf life of caviar but also lead to food poisoning.

Mistake # 4 — storing caviar without a lid. 

Leaving caviar in a refrigerator without a lid is a big mistake because the caviar will get the odor of other food in the fridge. Also, such storage leads to the evaporation of moisture and drying of the caviar.

Mistake # 5 — long freezing.

According to experts, freezing a delicacy is permissible, but this type of storage should be resorted to as a last resort. Caviar does not deteriorate in the freezer, but it loses its taste and becomes watery. Also, rich in various vitamins and microelements, caviar loses some of its beneficial properties or their effect decreases. Therefore, a reasonable decision is to purchase the delicacy in small portions and eat it for 5 days.

Can caviar be stored at room temperature? Remember, though, that caviar cannot be stored at room temperature. It must be stored in the fridge or freezer.

If you need to freeze caviar, do it only once. Re-freezing will destroy all the properties and taste of the caviar, making it absolutely inedible. Amino acids, vitamins: E and group B, polyunsaturated fatty acids suffer the most from low temperatures. You need to defrost caviar not at room temperature but in the refrigerator. It will take at least 24 hours.

Mistake # 6 — touching caviar with your hands.

Our skin is the habitat of various microbes. Some of them are useful (resident), others are harmless, but pathogenic ones cause harm when they get into certain conditions. By touching the caviar, we enable our microbes to migrate to the product. The consequences can be very different: the delicacy will deteriorate faster, become inedible, etc.

How to Tell If Caviar Is Bad

Here are some simple ways to tell if caviar is spoiled:

• Horrible Smell

The smell of spoiled caviar is simply impossible to confuse with anything as protein breakdown products “smell” so specifically that there is usually no doubt about the product’s spoilage. The bad news is that if the manufacturer or distributor knows in advance that the caviar is spoiled, and try to get rid of bad caviar by selling.

Good, fresh caviar should have only a faint and pleasant smell of the sea. All other aromas, including the smell of rancid fat, alcohol, oxidized metal and rotten fish, are signs of spoiled caviar, which should be in the trash can, not on the festive table.

• Caviar Has a Bitter Taste

While the caviar of some fish (for example, sockeye salmon) is bitter by itself, in the caviar of other fish, there should be no bitterness at all, even a slight aftertaste.

Why can caviar have a bitter taste?

• While cutting the fish, the technology of caviar extraction was violated (the gallbladder was damaged);
• Preservatives prohibited for use were used (in this case, they are not even indicated on the package);
• Fat oxidation occurred because the caviar was in the open air for a long time;
• The caviar was stored incorrectly or subjected to the freezing-thawing processes.

• Caviar Eggs Are Dark

If you see that caviar eggs acquired a dark color or are rotting, throw them away immediately, or you can get severe food poisoning.

• Caviar Is Sticky

The caviar is bad if covered with a slippery, dark-colored mucus that remains on the fingers.

And the last thing. If you have even the slightest doubt that the caviar is spoiled, it is better to throw it away. Believe me, the money lost on an unsuccessful purchase is incomparable with the harm that you inflict on your body by tasting spoiled caviar.

Salmon roe is a real concentrate of useful vitamins and microelements. Do you know why? Because any roe is the embryo of a valuable fish species. This means that it has everything you need for health and proper development.

Almost thirty percent of salmon roe is easily digestible protein. Salmon roe also contains a vitamin complex (vitamins A, D, E, C, group B) and various minerals such as sodium, calcium, zinc, iron, sulphur, phosphorus. Salmon roe also contains fatty acids, in particular omega-3.

Is salmon roe healthy? Salmon roe is extremely healthy. Salmon roe prevents the development of atherosclerosis and supports immunity. Calcium in salmon roe strengthens bones, hair and nails. Salmon roe has a beneficial effect on blood circulation, lowers blood pressure and reduces the risk of developing cardiovascular diseases. It also increases blood hemoglobin.

7 most important health benefits of salmon roe:

1. Boosts immunity.
2. Strengthens the heart and blood vessels.
3. Reduces the risk of cancer.
4. It energizes and relieves you from stress.
5. Improves eyesight.
6. Retains youth.
7. Strengthens the joints.

Salmon Roe Health Benefits and Nutrition Facts

Salmon roe prevents rickets.

Salmon roe contains a lot of vitamin D, which is the main product that prevents rickets’ development. This vitamin is produced in the body on its own under the influence of sunlight, but, despite this, there is often a lack of antirachitic factor. Therefore, vitamin D must be extracted from a variety of foods. The most common source of this substance is fish oil, but salmon caviar is much tastier and more pleasant, and no less useful;

Salmon roe nourishes nerve cells with energy.

Eggs of salmon fish are rich in lecithin, which has a beneficial effect on the nervous system’s functioning, improving the activity of the brain. The polyunsaturated fatty acids in salmon roe also provide a full brain function, and acetylcholine strengthens memory. Salmon caviar has a balanced composition of vitamins, proteins and fats.  The substances that make up the fish eggs, when split, release an abundance of energy, replenishing the depleted body of a person who has undergone a serious operation or illness.

Salmon roe stimulates the production of sex hormones.

Regular consumption of salmon roe improves the condition of the male reproductive system, and its nutrients restore reproductive functions and stimulate the production of sex hormones;

Salmon roe contains a large amount of protein.

Red caviar is a real fish egg, rich in all vital components in a concentrated form, which in small doses ensure the full development of the embryo and the normal functioning of an adult;

Salmon roe strengthens the immune system.

This is due to the presence of vitamins A, B, C, D and E in salmon roe, as well as mineral compounds such as magnesium, zinc, potassium and sulphur, the lack of which leads to a weakening of the body, lethargy and its vulnerability to colds and viral diseases;

Salmon roe strengthens bone tissues.

The advantage of salmon roe over other seafood is that it contains a large amount of calcium in its composition. Salmon roe consumption strengthens bone tissues, contributing to the prevention of many diseases of the musculoskeletal system. In this regard, salmon roe is necessary for pregnant women and children;

Salmon roe stimulates the work of the cardiovascular system.

Frequent consumption of salmon roe naturally raises the level of hemoglobin in the blood. Women often suffer from a lack of this component during pregnancy. Also, salmon roe is rich in sodium, which dilates blood vessels, thereby improving blood circulation, normalizing blood pressure, preventing the accumulation of blood clots, and developing atherosclerosis.

Sodium also normalizes kidney function. And the effectiveness of this element for the cardiovascular system is complemented by potassium, which strengthens the walls of blood vessels and has a beneficial effect on hematopoiesis;

Salmon roe improves eyesight.

This is due to the presence of vitamin A in the delicacy, although, to prevent diseases of the visual organs, it is recommended to use other products, for example, carrots, which contain much more vitamin A;

Salmon roe prevents cancer.

Salmon roe neutralizes the development of cancer cells. In numerous studies, lysine, which is part of salmon roe, has proven its usefulness for the prevention of oncological diseases. The action of lysine is enhanced by vitamin C and other unsaturated fatty acids with antioxidant properties;

Salmon roe is good for your skin.

Salmon roe improves the condition of the skin and accelerates the treatment of an abundance of skin diseases. By consuming a salmon egg internally, you can improve the treatment of skin conditions such as psoriasis, eczema and dermatitis. A lack of vitamins A, D and E in the body, which are abundant in the composition of caviar, is the cause of old age and unnatural skin color, brittle hair and nails;

Salmon Roe Nutritious Facts

• Highly Digestible Protein

There are 32 grams of protein per 100 grams of salmon roe. Moreover, it is absorbed by the human body much easier than “meat” protein, within an hour, without leaving an unpleasant heaviness in the stomach.

Also, the salmon roe protein belongs to the “elite” varieties as it includes a full set of amino acids, some of which are even considered deficient (indispensable). Metabolism begins to work to the fullest, and you feel an unprecedented rise in strength and energy after eating salmon roe.

• Vitamin A

This vitamin is the first assistant of our immunity: it actively removes toxins, improves vision, strengthens blood vessels. This property of salmon roe is used by those who want to quickly recover from a serious illness or restore a weak immunity.

• Vitamin B

This vitamin directly affects the functioning of our brain and nervous system. So, if one of these days you have an important speech before the management and you need to mobilize all your intellectual potential – eat a sandwich with red caviar.

Besides, vitamin B stimulates the liver and pancreas activity and plays an active part in accelerating metabolism. It’s not for nothing that caviar is an indispensable attribute of any plentiful feast.

• Vitamin D

Vitamin A is one of the main “builders” of our bones. Therefore, it is beneficial for pregnant and lactating women to eat salmon roe to prevent rickets of a child. If you regularly eat salmon roe after serious injuries and fractures, your bones will grow together faster and become even stronger.

• Vitamin E

It is also called “sex hormone”. It is this vitamin that is responsible for the normal metabolism in the sex glands.

• Polyunsaturated Fatty Acids

These useful little cells tirelessly remove harmful fats from our body, which cause the terrible disease of old age — atherosclerosis. Almost all of us are susceptible to atherosclerosis, but its onset can be delayed. Scientists have proven that people who regularly eat salmon roe retained a clear mind and memory longer.

To find out the benefits of salmon roe for heart health, it is worth remembering the unsaturated fats it contains. Salmon roe is extremely healthy for your heart since it:

• Slows down the formation of sclerotic plaques;
• Reduces the risk of venous thrombosis;
• Activates blood circulation, including cerebral;
• Fats and proteins contained in salmon roe stimulate cell regeneration and normalization of blood pressure. Salmon roe is healthy for people with weak immunity, initial stage hypertension, diseases of the organs of vision, anemia, nervous and physical exhaustion.

Is salmon roe fattening? Salmon roe is very high in calories — about 250 Kcal per 100 g of product. So, it cannot be called a dietary product, but at the same time, it is not fattening because you will need to eat hundreds of grams of salmon roe every day. Obviously, not many people can afford it.

Salmon roe contains proteins and fats easily absorbed by the body. Because of this, salmon roe is often included in weight loss diets by obese people.

• Iodine

Lack of iodine in the body leads to disorders in the thyroid gland. Few people know that it is easy to make up for its deficiency by taking pills and tasting a couple of tablespoons of delicious salmon roe.

• Folic acid

Do you want to get fewer colds in the midst of a flu epidemic? Eat salmon roe. After all, folic acid, which it contains, maintains our immunity in a “working” state.

• Minerals

There are so many minerals in salmon roe — potassium, sodium, zinc, iron, cobalt, copper. All these trace elements are present in all our tissues and biological fluids, and they need to be replenished from time to time. It is much nicer to do this by eating salmon roe with butter than to swallow poisonous-colored pharmaceutical pills in packs.

• Lecithin

Lecithin in salmon roe reduces cholesterol concentration in the blood and postpones aging for a couple of years, and stimulates the immune system. Salmon roe improves blood circulation, which means that the likelihood of dangerous blood clots is significantly reduced.

Salmon roe’s beneficial properties have a beneficial effect on our skin, making it elastic and healthy. It’s not for nothing that all decent cosmetology laboratories are constantly developing effective skincare products based on extracts from salmon roe and sturgeon caviar.

High-quality salmon roe is a very concentrated product. Now it isn’t easy to find natural caviar since almost all of it contains preservatives. Previously, urotropine was added to salmon roe, which could cause kidney cancer. Nowadays, it is added less often, but antibiotics are still added to extend salmon roe’s shelf life.

Pure salmon eggs contain a whole line of useful unsaturated fatty acids: omega-3, omega-6, omega-9. Salmon roe prevents cardiovascular diseases, removes bad cholesterol from the body, and prevents atherosclerosis. If salmon roe is too salty, it will retain fluid in the body and increase blood pressure.

Salmon roe has long been famous for its increased popularity among people of different classes. And if now it is used as a delicacy, then earlier the inhabitants of the Far East even fed sled dogs with salmon roe since it was believed that it was salmon roe that gave the dogs the strength to resist stress cold.

Salmon Roe Drawbacks and Risks

What are the health risks of salmon roe? Salmon roe does not have health risks, but sodium in it can disrupt metabolic processes. Doctors also do not recommend eating salmon roe in its “pure” form for people with diagnosed kidney disease, as it contains too much salt.

And if you prefer sandwiches with butter and a delicacy, then immediately get ready for the fasting days – such a combination of high-calorie red caviar and butter leads to the accumulation of excess weight.

Experts call cholesterol in salmon roe a disadvantage, but it is an important component for the nervous tissue and cell membranes. Cholesterol is harmful only in excess; moreover, this product contains lecithin, which immediately neutralizes this substance.

How much salmon roe should I eat daily? You should eat 3-5 teaspoons of salmon roe daily to get all the necessary vitamins and nutrients and not overdose on them and make yourself sick.

You don’t have to overeat to benefit from the salmon roe. It is enough to eat this unique delicacy periodically. If overeating, caviar can harm the body. The optimal amount is 2 sandwiches because caviar contains a large salt, which retains water and can disrupt metabolism.

Remember that poor quality salmon roe is dangerous to health. Before being sold on store shelves, caviar must go through a long and careful processing process. But not all manufacturers are conscientious, many of them are poachers who do not have special enterprises and resort only to the preservation and salting recipes available to them.

Incorrectly prepared salmon roe contains urotropine, a preservative hazardous to health, which prolongs the shelf life of the product. But not so much urotropine is harmful as formaldehyde, which is a product of its decay. Under the influence of enzymes and in an acidic environment, urotropine decomposes and creates toxins, and after several months of storage, it turns into a cellular poison — formaldehyde. Accumulating in the body, it damages the nervous system, kidneys, liver and eyes.

The benefits of salmon roe for the body are obvious. However, it should be remembered that salmon roe is not heat-treated, so it is not recommended for children under three years old. Also, if you have kidney problems you suffer from puffiness – it is not recommended to eat caviar in large quantities due to the high salt content.

Salmon roe contains proteins, fats, vitamins and minerals. It has no carbohydrates at all. This is a product that is easily digested completely and completely. And for the benefits of red caviar for the body to be complete, you should not consume it with additional fats and carbohydrates.

Good-quality, fresh salmon roe tastes good. It is sweet, salty and bitter at the same time. Salmon roe is a decoration of a festive table and a storehouse of many vitamins and minerals. It contains vitamins of group B (B1, B2, B5, B9 folic acid), A, E, D,  calcium, potassium, magnesium, iron, phosphorus and iodine.

What does salmon roe taste like? Salmon roe has a somewhat bitter taste, but it does not indicate the roe’s poor quality. Salmon roe has a tender, soft, creamy, salty taste and fishy smell. Salmon eggs are easily separated and are bigger than sturgeon caviar. Salmon roe is of the same size, transparent and golden-orange or bright red in color. 

Salmon Roe Taste Ultimate Guide

Salmon roe should taste salty. It can be moderately salted or very salty, but you should not taste a lot of bitterness. If the salmon roe is bitter, it was prepared either from old, frozen raw materials, or too many different “chemicals” were added. The eggs themselves should be elastic, but with light pressure, they should burst in the mouth, leaving a characteristic delicate aftertaste and in no case stick to the teeth.

There should be no characteristic presence of the smell of fish oil and, in general, a foreign smell. Poor-quality salmon roe is just characterized by a chemical smell, through which it is impossible to understand what is in the jar at all.

Salmon roe does not mean that the product is directly related to salmon. It implies that the roe was taken from one of the salmon family species like pink salmon, salmon, chum salmon, coho salmon, sockeye salmon, brown trout, chinook salmon, etc. The collective names of several fish species include salmon and trout.

The salmon roe of different salmon species is not the same in color, size and taste:

• Chum salmon. Eggs with a diameter of 5-7 mm, orange-red or pale red with an orange tint.
• Pink salmon. The diameter of the eggs is up to 5 mm, medium size, light orange color.
• Sockeye salmon. Eggs are small, about 3 mm in diameter. The color is bright red, dark red. Thus often, inexperienced buyers take this caviar for a low-quality fake. But the bright color is a feature of sockeye eggs.
• Coho salmon. Eggs are small, up to 4 mm, slightly bitter in taste, of burgundy color.
• Trout is the smallest in the salmon family, no more than 2-3 mm, does not taste bitter, the color is yellow or bright orange.
• Chinook salmon has the largest roe of 6-7 mm in diameter. The color is deep red. The taste is bitter-spicy.

Sometimes some salmon roe is bitter, but this is not a sign of a poor-quality product, but rather a peculiarity of taste. So the most obvious bitterness is found in sockeye salmon roe. Also, eggs of coho salmon and chinook salmon may have a slightly bitter aftertaste. The most common salmon roe taste is soft and creamy pink salmon and chum salmon.

The main signs of a quality salmon roe are salmon eggs being of the same size, light, transparent, without excess liquid, not wrinkled, without bursting individual eggs. It can have different colors: from amber (pink salmon) to golden orange (chum salmon) and bright red (coho salmon, salmon).

A common misconception is that preservatives spoil the taste of salmon roe. It is not true at all. Preservatives prevent the growth of microorganisms in the salmon eggs. Sometimes manufacturers do not add anything but salt to the salmon roe. But its shelf life does not exceed 4 months. The preservatives keep salmon roe’s original useful and taste qualities for 12 months. It is necessary because tender caviar cannot be sterilized — it will turn into a mushy mixture.

What is the best salmon roe? The best salmon roe is where the eggs are of the same size and color and can be easily separated from each other. Good salmon roe does not have a pungent smell but smells like fresh fish. Salmon roe should be either of golden orange, amber or bright red color. 

The highest quality salmon roe is the one that is salted directly on fishing boats or in factories on the river bank. Cheaper caviar, which was frozen before salting, will also remain real, but it loses taste and quality compared to freshly processed caviar. Do not try to save money on buying average-quality salmon roe. It is better to spend a little more money and enjoy fresh, high-quality, tasty and healthy salmon roe.

Another distinguishing feature of real and high-quality salmon roe is the so-called “eye” on the eggs. This speck in the center is darker in color than the egg itself. Artificial caviar does not have it.

It is impossible to assess the quality of salmon roe in tin cans visually. But there are other signs to look out for. The tin can should not be bloated, rusty, wrinkled, and all inscriptions should be legible. The contents of the jar should not gurgle when shaken.

Salmon Roe Health Benefits

Is it safe to eat salmon roe? Fresh salmon roe from trusted manufacturers is completely safe to eat. Salmon roe is a unique product that is useful for absolutely everyone — women, men, children (over 3 years old) and the elderly. Salmon roe facilitates weight loss and is indispensable for sports and fitness. Salmon roe is a great option for breakfast and dinner. 

Salmon roe is extremely healthy as it is a real storehouse of vitamins and minerals. It contains vitamins of group B (B1, B2, B5, B9 folic acid), A and E, vitamin D, as well as calcium, potassium, magnesium, iron, phosphorus and iodine (in 100 g of salmon roe, there are 2 daily norms of iodine for an adult).

Also, salmon roe is a source of high-value protein that is easy to digest. 100 g of red caviar contains 30-32 g of protein, which is 50% of the adult’s daily requirement. For comparison, 100 g of beef contains 19.5 g, and 100 g of cottage cheese only up to 18 g of protein.

Salmon roe contains 12-13% of easily digestible fat. In general, the energy value of 100 g of caviar is higher than that of dietary meat, fish and dairy products. Salmon roe also contains valuable polyunsaturated fatty acids Omega-3, which are not produced by the human body. 100 g of caviar contains more than 5 daily norms of Omega-3 for an adult.

A striking example of regular consumption of red caviar is the Japanese, who are known for their health and are long-livers. By the way, Japan buys 50% of the total world volume of salmon roe. In Japan, red caviar, like other seafood, is an integral part of the traditional national cuisine. Considering the enormous benefits of salmon roe for the body, it is time to introduce this tasty and healthy product into our daily diet.

By the way, the standard daily intake of red caviar is 15-20 grams for an adult, which is only 1-2 teaspoons of salmon roe.

Why Is Salmon Roe So Expensive?

Why is salmon roe so expensive? The quotas for catching salmon are decreasing every year, and it makes salmon roe very expensive. Salmon roe goes a long way before getting to our table. It needs to be extracted, washed, salted, put in the containers, shipped and stored. All this makes salmon roe an expensive delicacy that not many people can afford. 

Of course, only real and high-quality caviar of wild salmon fish is useful. Experts advise approaching the choice of red caviar seriously because there are many counterfeit products on the market. When buying salmon roe, choose products from only well-known brands that have been on the market for a long time, have a good reputation and value consumer confidence.

The taste and appearance of salmon roe (red caviar) directly depend on how you store it. In our last research on how to store salmon roe, we concluded that salmon roe can be frozen. Now let’s find out how to freeze and defrost salmon roe to preserve its nutritional value and taste.

How long does salmon roe last in the freezer? Salmon roe can last up to a year in the freezer, provided that it was salted, pasteurized and packaged in a sealed container. Fish roe can be kept in the freezer for up to a year.

Freezing Salmon Roe – Can You Do It?

How to freeze salmon roe? Here are some tips on how to freeze salmon roe:

• Before freezing, salmon roe must be placed in a colander and rinsed, letting excess liquid drain. Then the caviar is salted with a little vegetable oil and sorbic acid added to it.
• Put the salted salmon roe in small clean, dry glass containers. Seal the containers.
• Put the salmon rot in the freezer, set to the “fast freeze” mode.
• Make sure there are no temperature drops in the freezer.

The salmon roe for freezing must be natural, of high quality and fresh. It must have a uniform color, crumbly structure. If you have purchased salmon roe by weight, it must be frozen on the first or second day after purchase. If the salmon roe is canned, it must be frozen no more than 3-4 days after opening. After opening the tin, the caviar must be poured into a glass container.

Before freezing, salmon roe must be placed in a colander to remove the liquid. Some advise you to rinse the caviar with drinking water, re-salt and pack in jars. But after this freezing method, the caviar turns out to be more watery, and the eggs may burst. Therefore, I recommend that you simply drain the liquid from the caviar, gently stirring it with a spoon in a sieve.

If you intend to increase the shelf life of caviar, do everything possible to lose the valuable qualities of the delicacy. It is necessary to use dry and clean jars (made of glass) for storage, which can be hermetically closed, and monitor the temperature in the freezer to reduce the risk of temperature fluctuations.

Next, you need to prepare the container for freezing. Do not freeze caviar in plastic containers or disposable cups so that the salty product does not react with the polymer material. You should use glass containers instead.

In glass jars, gently spoon the caviar, filling in 50-80 or 100 grams. The smaller the volume, the easier it will be to eat it within 1-2 days after defrosting. Pour odorless vegetable oil into each jar of caviar — 1 tsp for 50 g of caviar. Gently shake the jar so that the vegetable oil is distributed throughout the caviar. You do not need to stir with a spoon. Vegetable oil during freezing will protect the eggs from breaks and damage. Salmon roe frozen in this way will retain its appearance, structure, and taste.

Close the jars with caviar very tightly with a lid, pack in several bags, and tying them tightly. Caviar is a very delicate product. If during freezing it absorbs foreign odors, its quality will be lost forever.

Sign the jars of caviar, indicating the product’s weight, the type of the caviar (chum salmon, pink salmon, trout, etc.), and the date of freezing. Place the salmon roe containers in the freezer at -18 degrees.

If you immediately get the frozen salmon roe from the freezer and put it on the table in a warm room, then there is a high probability of getting a sticky watery substance instead of salmon eggs.

It is strictly forbidden to refreeze salmon roe. Not only will the salmon roe lose all its vitamins and nutrients, but it can also be dangerous for your health. 

Why can salmon roe freezing be dangerous? In salmon roe composition, there are many substances (amino acids, polyunsaturated fatty acids, vitamins, useful minerals) that are destroyed or lose some of their properties at low temperatures. In particular, when frozen, vitamins of groups B and E are not preserved. Also, eggs burst under the influence of low temperatures, the liquid flows out, and the product turns into a homogeneous mush.

Under the right conditions of freezing, useful vitamins and microelements are preserved (their loss is no more than 15%, while as much as 30% is lost during heat treatment)

Of course, fresh salmon roe is a lot better than frozen, but if you follow all the rules above, salmon roe will preserve its structure, appearance and nutrients.

Defrosting Salmon Roe

If you choose to freeze salmon roe, you need to know how to defrost it properly. Let’s dive into the details.

How do you defrost salmon roe? Defrost salmon roe on the fridge’s bottom shelf at a temperature of +5°C for 12 hours. Then move the salmon roe to a cool windowsill or a top shelf of the fridge and leave for another hour. Once the roe is thawed, it is ready to be served. Caviar will not be watery or smell fishy after gradual defrosting.  

Do not re-freeze caviar. After defrosting, it should be eaten within 1-2 days. The shelf life of caviar in the freezer is 12 months at a temperature of -18°C. Make sure that there are no temperature fluctuations in the freezer.

No matter how correctly and consistently you defrost the caviar, its taste will differ from the original, and, most likely, it will not be possible to avoid damaged and deformed eggs.

Freezing is not the best way to store red caviar, but it can be used if you follow the rules in this article. Salmon roe will not lose its quality if it is frozen in fast freeze mode.

Salmon roe is a very healthy delicacy. It can strengthen the immune system and improve the cardiovascular system’s work, stimulate the activity of brain activity, and even improve eyesight. The reason is in the unique composition. Salmon roe contains a lot of protein, iodine, phosphorus, folic acid, iron, vitamins of groups A, B and E. But all these useful properties can be preserved only if you know how to store salmon roe.

How do you store salmon roe? Salmon roe should be stored in the fridge at a temperature of 40°F (4-6°C). Salmon roe should be put next to the back wall or on the top shelf under a freezer, but not on a fridge door. If you purchased salmon roe in a tin can, change the container to glass or plastic.

Ultimate Guide on How to Store Salmon Roe

No matter what container the roe is in, it should be kept in the refrigerator. Put roe to the back wall of the fridge and avoid sudden temperature changes. If you cannot put the roe in the fridge, put it in the bowl with ice and add new ice when needed.

How long can you keep salmon roe? Salmon roe in sealed packaging can be kept in the fridge for up to a year. Opened salmon roe will last for 3 days in the fridge. If you purchased caviar in a tin can, to increase the shelf life, you need to change the container to glass or plastic because tin is quickly oxidized.

How long can you keep fish roe in the fridge? Salmon roe can be kept in the fridge for:

• 1 year in an airtight container (0… + 6 degrees);
• 6 months in plastic containers from which air has been previously evacuated (-4 … + 4);
• 2-4 weeks in sterile, treated containers with a tightly closed lid (-4 … + 4);
• 6-8 months – in a home freezer (-24 … -14);
• 24 hours – in an open tin can (-4 … + 4). If caviar, packed in a tin can, was opened but not consumed, put it into a sterilized or treated with alcohol (saline solution, calcined oil) container and seal it tightly. Such manipulations will extend the shelf life up to 5-9 days. However, they only make sense when the eggs were not picked up with a dirty spoon.

In what container is it better to store salmon roe to extend its shelf life?

• Material. Salmon roe containers should be made of food-grade plastic, glass, dense plastic bags for storing food (preferably special ones for freezing). Do not store salmon roe in a metal container without a special coating. The gourmet food can react with the metal, causing it to oxidize.
• The size. Store salmon roe for future use in small containers, for one serving to eat it right away. First, it’s convenient. Secondly, this way, you block the access of oxygen to the eggs, the shelf life you want to extend as much as possible.
• Tightness. To keep salmon roe fresh longer, it is necessary to limit air access to it as much as possible during storage. By sealing the container, you isolate the salmon roe from bacteria and fungi. Airtight closure must use sterile lids strictly from the container in which the caviar is stored. If bags are used for packaging, it is recommended to seal them using a special device.

How long can you store salmon roe in a tin can? The shelf life of an open can of caviar in the refrigerator is only one week. Experts recommend that after opening the jar, transfer the caviar to another dish. It is not recommended to store it in its original packaging due to metal oxidation. An unopened jar of caviar can be stored strictly until the specified date. The temperature should be between +2 and +4 degrees.

How long can you store salmon roe in a glass jar? Caviar in a glass jar should also be stored with a tight-fitting lid, maintaining a temperature range of +2 to +4 degrees. To ensure the maximum shelf life, place a jar of caviar in the refrigerator’s coldest zone. The shelf life of an open can is also no more than one week, an unopened can for the entire shelf life printed on the package.

Preparing Containers for Storing Salmon Roe

• Sterilization.

Glass jars are recommended to be thoroughly rinsed with baking soda and sterilized. There are several simple and quick ways to sterilize at home.

Over hot steam. Hold clean glass containers over a boiling kettle or in a special sterilization tank for 5-7 minutes (depending on volume). Flip upside down and place on a folded tea towel in the microwave. Pour some filtered water into the bottom of the jars.

Place in the microwave. Sterilize at maximum power until liquid has evaporated. The evaporating water will sterilize the inside of the cans.

In the oven. Place the jars in a cold oven. Preheat to 150 degrees. Heat the dishes for 4-6 minutes. Remove carefully. When the condensation has drained from the jars’ sides and completely cooled down, fill the dishes with caviar. It is better to fill it to the brim to minimize contact with air.

• Strong salt solution.

This method is suitable for all types of cookware. Dissolve 4-5 tbsp in a liter of pure water. l. table or sea salt. Boil the solution. Pour the containers several times. Dry.

• Alcohol.

It is enough to wipe the container’s inside for loose caviar with ethyl alcohol or vodka to destroy almost all microorganisms. Just moisten a cotton pad and carefully treat the inside of the walls and bottom. Wait until dry.

• Vegetable oil.

Heat 4-5 tablespoons of oil in a frying pan (heat to “white smoke”). Cool to 50-60 degrees. Lubricate the inside of the rims and bottom of the storage container. Put the caviar. Pour the completely cooled oil on top. The oil layer forms a kind of barrier between air and eggs. Therefore, it will retain its freshness, taste and appetizing appearance longer.

• Vacuum.

When packing in bags for further freezing, it is necessary to get rid of the air. To do this, it is pumped out using vacuum sealers or a bag of caviar is carefully lowered into a bowl of water, keeping the open edge on the surface.

Freezing Salmon Roe

You can freeze salmon roe by pouring oil over it or placing the jar on a plate of crushed ice. Transfer the salmon roe from a tin can to a glass one, as the tin packaging oxidizes very quickly, which affects not only the taste but also the caviar’s quality.

Many people think you cannot freeze salmon roe since it will lose its properties and appearance after thawing. However, if you follow the rules, then neither the taste, nor the smell, nor the consistency of the delicacy will suffer after freezing and thawing.

Before sending to the freezer, pack the caviar into small containers like plastic cups, containers, baby food jars, etc. Place in the compartment for quick (shock) freezing. Transfer to your regular freezer compartment after 30-40 minutes. To prevent the salmon eggs from bursting during defrosting, defrost them strictly in the refrigerator. The thawing process will take up to 24 hours, but salmon roe’s taste and consistency will not change.

Combined Way of Storing Salmon Roe

Since neither the refrigerator nor the freezer has an ideal temperature for storing a delicacy, you can create optimal conditions yourself. This does not require any special skills or equipment. The method’s essence is that the container is placed in a bowl, and several pieces of crushed ice are laid around the can. Thus, caviar receives additional cooling and does not freeze and remains in its original form, which does not affect all other products.

As the ice melts, you will need to replace it with new ice, so prepare it first for future use. You don’t have to change the ice too often; once every 1 – 2 days will be enough to preserve the delicacy. Using this method, you can increase the shelf life of salmon roe from one week to several months.