Caviar Preservatives vs. Pasteurized vs. Fresh — How to Read Labels & Choose Premium

Key Takeaways (TL;DR)

• Fresh, non-pasteurized, no preservatives: most vivid aroma and “pop”; short shelf life; strict cold chain (~27–38 °F / −2…+3 °C).
• Pasteurized: longer shelf life (often months unopened); slightly firmer texture; softer aromatics.
• With preservatives (E202/E211/E285): improved stability/logistics, with a small trade-off in “freshness” nuance. Note: E285 borax is an EU-only exception for sturgeon caviar and not a direct food additive in the U.S.

How to Read a Caviar Label (US & EU)

1. Ingredients — best: “sturgeon roe, salt.” In the U.S., preservatives are listed by name + function (e.g., “sodium benzoate (preservative)”). In the EU, brands may show class + E-number (E202/E211/E285).
2. Pasteurized vs. fresh — look for the explicit word “Pasteurized” if heat-treated.
3. Storage & shelf life — premium vendors advise ≤ 38 °F (3.3 °C); after opening, aim for 2–3 days (label-specific).
4. CITES label (sturgeon only) — a non-reusable label with species/country/year/lot for traceability and anti-fraud (e.g., HUS = beluga, GUE = Russian/Ossetra, BAE = Siberian).

The Preservatives You’ll See (and What They Do)

• E200/E202 — sorbic acid/potassium sorbate: inhibits yeasts/molds; supports shelf life at lower salt.
• E211 — sodium benzoate: inhibits bacteria/yeasts; common in mass-market fish roes (e.g., lumpfish).
• E284/E285 — boric acid/borax: EU-only exception — permitted exclusively for sturgeon caviar up to a strict limit; not a direct food additive in the U.S.

Fresh vs. Pasteurized vs. Preserved — What’s the Difference?

Real-World Label Examples

Examples you’ll commonly see on retailer pages/labels:

• Lumpfish caviar (mass-market): “sodium benzoate (preservative)” in the Ingredients list.
• EU sturgeon caviar (some lines): “preservative: E285” (borax) noted on the label/spec.
• Pasteurized sturgeon lines: explicitly labeled “Pasteurized,” with longer unopened shelf life.

Brands often sell both preservative-free and pasteurized/preserved lines. Always check the specific tin.

Is Pasteurization “Bad” for Caviar?

No. It’s a gentle heat step that extends shelf life and safety. Expect slightly firmer texture and softer aromatics versus fresh, salt-only caviar.

Storage & Serving Basics

• Keep sealed caviar as cold as possible without freezing (≤ 38 °F; some guides cite 27–37 °F).
• Transport with ice packs/dry ice; keep tins upright; minimize air exposure.
• Finish opened caviar within 2–3 days (label-specific).

FAQ

Is borax (E285) safe?

In the EU, borax is a long-standing caviar-specific exception with strict limits. In the U.S., it is not approved as a direct food additive. Always read the label.

How do I verify CITES?

Look for the non-reusable label on sturgeon caviar that includes species code (HUS/GUE/BAE/STE/TRA/SCH), country, year, and lot.