Fish eggs can be frozen, but the time should not be too long, and it is recommended to be about one month. Fish roe can be boiled in boiling water first, then cut into pieces and sealed with fresh-keeping bags to prevent it from smelling in the refrigerator, which is convenient to carry around. It is usually recommended to eat fish eggs as soon as possible, because the content of cholesterol and fat in fish eggs is high and it is easy to oxidize and deteriorate.