Stephen, it will last for at least a month in the refrigerator, wrapped in a plastic film. I really has a long life. The worst it could happen to it is that it becomes too dry. If that happens, use it as a pasta sauce (thin slices of bottarga marinated with peperoncino, parsley, minced garlic, capers, ev olive oil - I add some dry bottarga, as well) and it'll be fine. The time of boiling the water and the best sauce is made. Grazie for asking, B.