Can You Freeze Red Caviar — and Not Ruin the Delicacy? Expert's Answer 0 31

Red caviar cannot be stored in the refrigerator for long. To prevent it from spoiling quickly, some people put it in the freezer. Others wonder if this is advisable and whether the quality of the delicacy will be compromised. "Doctor Peter" consulted an expert.

Biologist Irina Lyulina confirmed: red caviar can be frozen. If done correctly, the beneficial substances in the delicacy — proteins, omega-3 fatty acids, vitamins — are mostly well preserved.

"The optimal storage period is up to 3 months at a constant temperature of about -18 °C. When stored for up to 6 months, the quality may slightly deteriorate: the caviar will lose its firmness, and there will be a slight change in taste and aroma," says Irina Lyulina.

Caviar from most species of salmon fish can be frozen: pink salmon, chum salmon, coho salmon, king salmon, and trout. However, according to the biologist, it should be noted that smaller caviar freezes better than larger caviar.

How to Properly Freeze and Thaw

According to Irina Lyulina, quick freezing at low temperatures and slow thawing in the refrigerator will help minimize the risks of quality deterioration.

"The ideal containers for freezing are glass and food-grade plastic. Most importantly, these containers must be airtight. You can also freeze caviar in portions in vacuum bags or tightly seal it in a vacuum container," notes the expert.

Make sure the caviar is fresh to begin with. Remove excess water — this can be done with a paper towel. Then freeze it using quick freezing at a temperature of -18 °C or lower.

Irina Lyulina recommends freezing the delicacy in small portions — 100-200 g. This way, it can be quickly frozen, and then it will be convenient to thaw it gradually and always in the refrigerator.

You’ll Just Ruin the Caviar: Seven Common Mistakes

The biologist talked about common mistakes when freezing and thawing red caviar and explained what they can lead to. Check if you are making these mistakes:

• Freezing in large portions. Larger masses freeze more slowly. This leads to the formation of large ice crystals inside the caviar, which disrupts their structure.

• Storing in the freezer for too long. Over time, even in the freezer, the quality of the caviar deteriorates: the taste becomes flatter, and the texture becomes watery. Therefore, monitor the storage time.

• Refreezing. This destroys the structure of the caviar, causing them to stick together, and the taste and texture deteriorate.

• Storing caviar in the freezer in an open or poorly sealed, non-airtight package. This allows air to enter, causing the caviar to dry out, ice to form on the surface, and loss of flavor.

• Thawing quickly. Thawing in hot water causes the caviar to heat up quickly, leading to condensation on its surface, which results in the caviar sticking together and quality deterioration. Moreover, caviar should never be thawed in the microwave or over a flame.

• Thawing outside the refrigerator. This accelerates spoilage, and at temperatures above 4 °C, the microflora begins to multiply rapidly.

• Freezing expired caviar. Do not expect that freezing will restore its quality. This will not happen. Expired caviar spoils faster, so only use fresh caviar.