How to store ikura for maximum freshness
Ikura is delicate, so how you store it makes a real difference to its taste and texture. Here is how to keep it at its best.
Unopened ikura
Follow the package. Refrigerated ikura should stay in the coldest part of the refrigerator, and frozen ikura should stay frozen until you are ready to use it. Don't use it after the date on the label.
Opened ikura
- Keep it covered, in its container or an airtight one.
- Press a piece of plastic wrap against the surface, to limit contact with air.
- Keep it in the coldest part of the refrigerator, not the door.
- Use a clean, dry spoon each time.
- Eat it within a few days, or sooner if the label says so.
Frozen ikura
Thaw it slowly in the refrigerator, in its container, for several hours or overnight. Don't thaw it at room temperature or in warm water. After thawing, treat it like fresh ikura and use it within a few days. See frozen vs fresh ikura.
Don't refreeze
A second freeze and thaw usually makes the pearls soft or mushy. Thaw only what you need.
Out of the refrigerator
Don't leave ikura at room temperature for more than an hour or two. Serve it in small amounts, and keep the rest cold.
Signs it has gone bad
- A sour, strongly fishy or ammonia smell
- A slimy or sticky texture
- Cloudy, broken or mushy pearls
- A lot of liquid pooling at the bottom
- A dull or uneven color
If you aren't sure, throw it out.
How about caviar?
Fresh sturgeon caviar is stored differently. Keep it between 28 and 32°F, never frozen, and enjoy it within 48 hours of opening. See why caviar comes in a tin. For how to store tobiko, see how to store black tobiko.
Opus Caviar sells fresh Kaluga Hybrid sturgeon caviar, not ikura, and it is opening soon with same-day courier delivery across the South Bay. Join the list to be first to order.