Can caviar be frozen?

Sturgeon caviar and paddlefish caviar should not be frozen, as freezing can damage the texture and significantly reduce the quality of the pearls.

Non-sturgeon caviars (such as salmon, trout, tobiko, masago, and similar roes) are typically stored frozen and should be thawed under refrigeration just before use.

If needed, these non-sturgeon caviars can be portioned and refrozen, provided proper food safety practices are followed (e.g., using clean utensils and minimizing exposure). However, each freeze-thaw cycle may affect texture and flavor, so it’s best to avoid refreezing whenever possible.