- Shelf life: 1 year
- Best before date: 1 year
- Shelf life in the refrigerator: 1 year
- Freezer time: not specified
In the refrigerator at a temperature of +2 to +4 °C
Any festive table is not complete without such an exquisite food product as red caviar. What is interesting: red caviar is not only tasty, but also healthy. It improves immunity, vision, brain activity, and blood circulation. Therefore, sandwiches and salads with red caviar are especially popular in almost every country in the world. This product does not cause allergies, but it should be consumed in moderation due to excess. It is important to know the shelf life of red caviar, as it is quite perishable.
Composition of red caviar
Red caviar is not only tasty, but also a healthy product. It contains calcium, phosphorus, folic acid, iodine, vitamins D, E, A, a complex of enriched fatty acids and protein, which takes pride of place in the composition (up to 33%) and is easily digestible. Caviar was also used as a medicine.
Types of red caviar
Red caviar is obtained thanks to fish of the loose family - trout, pink salmon, coho salmon, sockeye salmon and chum salmon. Possessing an identical composition and a set of microelements, the caviar of these fish differs in taste characteristics and appearance.
One of the largest eggs has chum salmon (up to 6 mm in diameter). I mainly use this caviar to decorate dishes because of its specific taste.
The most popular is pink salmon caviar (with eggs 4-5 mm). This is largely due to the high fertility of this fish.
A little smaller than the eggs of a trout (their diameter does not exceed 3 mm). In most cases, it is this caviar that can be found on the shelves of supermarkets due to its relatively low cost.
The coho fish has the smallest caviar, however, due to its bitter taste, it is not popular and is very difficult to find.
There is also flying fish caviar, which is used mainly for cooking. Initially, caviar has no color, but thanks to spices and various sauces, it is given the desired color.
The benefits of red caviar
Inside the eggs contains many useful substances necessary for the proper development of the embryo. To get the maximum benefit, it is not necessary to consume caviar in large quantities.
Red caviar helps strengthen bones and restore vision. It has a beneficial effect on the cardiovascular and nervous systems, increases hemoglobin and improves blood circulation.
The use of red caviar helps to strengthen the immune system, overcome atherosclerosis, and also restore energy and vitality of the body.
Harm of red caviar
Any product, no matter how useful, is always fraught with danger, even if it is insignificant. Natural, high-quality and fresh caviar has the least harm to the body.
It is important to remember that red caviar should not be abused. You can eat no more than 6 small spoons at a time.
You should not use caviar in combination with bread, since such a complex is very high-calorie and harmful to the body.
Excessive consumption of caviar can lead to metabolic disorders due to the high salt content in its composition.
Before delivery to the consumer, caviar goes through a serious production process. Caviar is separated from the fish carcass and sorted depending on maturity. Then the eggs are freed from films and connective tissues and washed. After that, the caviar is salted and preserved.
Poor-quality red caviar can cause serious damage to the body. It may contain urotropin formaldehydes, which, accumulating in the body, affect vision, kidneys and the nervous system.
Rules for choosing red caviar
Red caviar of good quality should not have foreign odors, plaque or mucus on the eggs, have a solid structure.
Be sure to pay attention to the date of manufacture and place of production of the product. Real caviar is produced in Kamchatka or Sakhalin between August and September.
When choosing caviar, pay attention to the packaging: you should not buy loose caviar, as there is a high risk of getting a fake or simply spoiled product. The optimal packaging is glass or tin cans.
Storage of red caviar
Caviar is a capricious product and it must be stored strictly observing the storage and temperature conditions.
Shelf life of red caviar in a plastic container
Often, red caviar is sold by weight and in plastic containers. The shelf life of such caviar is extremely short. Therefore, it is best not to pull for a long time and eat red caviar in a plastic container as quickly as possible ( 2-3 days).
Red caviar purchased in a tin container and then opened should be stored in a plastic container. If you leave caviar in a tin after opening, it will deteriorate very quickly due to oxidation. In this regard, it is recommended to transfer the red caviar to an airtight plastic container as small as possible.
Shelf life of red caviar in the refrigerator
Whatever container the red caviar is in, this delicacy should be stored in the refrigerator. At the same time, the shelf life of red caviar in a closed jar is 1 year. The air temperature should be from +2 to +4 degrees. Then red caviar will retain all its best qualities.
If a jar of red caviar is already open, then the shelf life in the refrigerator is noticeably reduced. up to 1 week. Also, we must not forget that open red caviar should be transferred to a plastic container with an airtight lid.
It is best to store it in the refrigerator. Moreover, there is such an option that will help keep open red caviar in the refrigerator more than it should. To do this, grease a sterilized glass jar. Then place red caviar in the prepared jar and pour more oil on top to form a kind of protective layer. After this simple procedure, the jar is closed with a lid and placed in the refrigerator compartment, where it can be stored 6 months. Of course, you need to periodically check the red caviar for its condition. Sometimes it will be necessary to stir it or add oils. You can add a slice to a jar with an open delicacy.
Shelf life of red caviar in the freezer
There is an erroneous opinion that open red caviar can also be stored in the freezer. Allegedly then it will remain edible for a long time. However, it is not. Not only will red caviar in the freezer turn into shapeless porridge, but all useful elements will be destroyed. As a result, the caviar will be practically inedible.
Shelf life of red caviar at room temperature
When opened, the shelf life of red caviar depends on the storage location. Under room conditions, caviar becomes unusable after a few hours. For complete confidence in the freshness of the product, caviar should be stored only in the refrigerator.
Red caviar is not just a delicacy. This is a very useful product that supplies the body with the components necessary for the normal formation of muscle tissue, for the strength of nails and hair, for general health and good immunity.
In case of improper storage, the useful properties of the product are lost first of all, and later this affects the taste.
In addition to storage, the quality of red caviar is affected by:
- the time interval between catching fish and cutting it;
- the conditions under which the caviar was harvested;
- compliance with the temperature regime during transportation;
- proper store storage.
It is necessary to store red caviar in the refrigerator at a temperature of about minus 3-5 degrees. This is where the first problem lies. On the bottom shelf of the refrigerator, it is zero or minus one, and in the freezer - minus 8-10 degrees.
It is optimal to place the product on the middle shelf closer to the wall.
You can chop the ice, put it in a deep bowl, and put a jar of caviar on top of it, put it all together in the refrigerator.
Ways to store red caviar
Even the freshest caviar can be spoiled if stored incorrectly. Today, customers are offered traditional canned caviar in tins, as well as bulk products packaged in plastic jars. If the product is salted on its own, most often it is stored either in glass jars or simply frozen.
In a plastic jar
Decided to buy loose caviar with a margin? Remember, such products are not poured into bags! If the seller tries to measure eggs for you in this way, immediately refuse to purchase. It is possible to lay out red caviar only in new sterile plastic containers, which, after weighing the required amount, are hermetically sealed.
A responsible seller always weighs caviar in front of the buyer.
You can buy small plastic jars and store them in the refrigerator at a temperature of minus 3-5 degrees until the holiday itself. And you can buy a large container with caviar. The second option is, of course, more profitable. But only if the caviar is not eaten at a time, but will be taken in parts, it is necessary to put it all in a clean, dry plate for the first time. Spread a plastic bowl with odorless vegetable oil, send the caviar back, and cover with an oiled napkin on top. Seal the top with a lid again.
in a tin can
Cans of caviar can be stored not only in the refrigerator. The products placed in them undergo additional processing, so they do not deteriorate as quickly as other options.
Before buying, carefully read the information on the package. The composition should not contain the preservative E239. It is banned, but a shed batch may appear on sale.
Canned food can also be kept at room temperature. The main thing is that direct sunlight does not fall on them. But after opening, the caviar should be immediately transferred to a ceramic or glass container, after dousing them with boiling water. If this is not done, and the caviar is not used immediately, it will begin to oxidize. In this case, the product will completely deteriorate in three days, but even after 12 hours it can already be dangerous to eat it, although caviar will not differ in taste from normal.
In a glass jar
Glass containers are often used by residents of Sakhalin and Kamchatka to preserve self-salted red caviar. After processing, the workpiece is cleaned in a cellar or a cool pantry. If you managed to buy a large amount of fresh caviar or by weight, you can also take glass containers for storage.
The jars must be washed and dried well, and then coat the walls, bottom and inner surface of the lid with high-quality vegetable oil (it is desirable that it almost does not smell).
Spread the caviar so that there is no free space left in the jar. The presence of air in the jar will cause spoilage of the product. But it’s not worth crushing the eggs either. So they burst and lose their quality characteristics.
in the freezer
They say that red caviar cannot be frozen. This is only true if the freezer containers are large. The fact is that repeated freezing is detrimental to eggs. They burst and turn into a completely unappetizing mass. Therefore, it is possible to freeze red caviar, but only in the amount that, after defrosting, will be immediately eaten.
Red caviar can be spoiled very quickly if it is not stored in the right conditions. In order for one of the main treats of the holiday to retain its taste and benefits, take note of the following recommendations:
- Take caviar out of the jar only with a clean, dry spoon.
- It is important that no water gets into the container with the product.
- When buying, you need to pay attention to the integrity of the eggs and the amount of liquid, it should be minimal. If the eggs are whole, then they were harvested immediately after the fish were caught. If spoiled, most likely they were taken to the factory for at least three to five days.
- A purchase in cans can only be made with full confidence in the manufacturer and the seller.
- If plastic jars are used for storage, then only food and sterile. Otherwise, there is a risk that the product will acquire an extraneous odor.
Red caviar is a delicacy familiar to us from childhood, very often bought for future use. Having bought a jar of caviar at a profit, you really want to save it until the right date, so that you can put it on the festive table later. The shelf life and method of storage of this product will depend on the method of preparation and packaging. The easiest and longest way to store caviar is in factory closed tin or glass jars.
Caviar sold by weight is less suitable for long-term storage, as there is no exact information regarding the date of its preparation. It is also very difficult to control the conditions of its storage during transportation and sale. Also now there is an opportunity to buy caviar by weight without preservatives, frozen fresh without adding salt. Due to the specific taste, as well as the exactingness of storage conditions, this type of product is not widely used.
The most important thing in storing caviar
At room temperature, caviar should not be kept for more than three hours.
After opening the iron can, the caviar must be immediately transferred to plastic or glass.
Caviar should be frozen in portions, since re-freezing is prohibited.
How to store red caviar in the refrigerator
This option for storing caviar is the most common of all used, as it allows you to eat the product immediately after removing it from the refrigerator.
It is immediately necessary to clarify that it is impossible to keep caviar in an opened iron can. After a breach of tightness, air enters the jar, causing oxidation of the metal. Accordingly, harmful oxides get into the caviar, significantly worsening the taste and health impact of this product. Therefore, after opening the factory can, the caviar must be transferred to another container.
It is best to store red caviar in the refrigerator in a glass jar or food grade plastic container. Since this product cannot be stored for a long time without sealing, it is advisable to use a container with a tight-fitting lid to store it.
In order to preserve all the properties of the product for a long time, after being placed in a glass jar or a plastic container, it is recommended to fill the caviar with vegetable oil in such a way that a thin insulating layer forms over the upper eggs.
Regarding the temperature at which to store red caviar, there are recommendations to maintain a range of 0 to +2°C. To ensure the longest possible food suitability, it is desirable to place the container with caviar in the coldest zone of the common chamber. Basically it's the bottom shelf.
If you follow all the rules in what and where to place caviar, its shelf life after opening the can can be up to 3 weeks.
Without sealing, the shelf life of the product is reduced to a few days.
How to store red caviar in cans
In a sealed factory jar, caviar can be stored in the common compartment of the refrigerator for a year from the date of manufacture.
It is immediately necessary to clarify that after opening the factory can, the caviar must be transferred to another container (glass or food grade plastic). The question of how long red caviar can be stored in an open jar is actually illogical, since in this situation the shelf life of the product can be less than 6 hours.
It is also necessary to keep the caviar at room temperature as little as possible, as this product spoils very quickly. It is advisable to separate the part that will be eaten in the near future from the total amount, and put the rest back in the refrigerator.
After opening the jar, caviar must be transferred to another container and remember the shelf life indicated on the lid. In the event that the caviar storage container has been properly sterilized and sealed with a lid, the caviar shelf life will be slightly inferior to that indicated on the factory can.
The most effective option in this case would be to store red caviar in a plastic jar under a layer of vegetable oil.
To store caviar at home, using this method, the container must first be sterilized over steam from a saturated salt solution, and then greased with olive oil. It is best to store red caviar at home in a plastic jar with a lid that has a rubber seal that will prevent air from entering. With a quick and correct preparation of caviar, it will remain suitable for up to six months, that is, with a high probability it can be stored until the New Year.
How to store weight caviar
Red caviar offered by weight, in any case, will not meet the same sanitary standards as packaged in jars. For this reason, its storage period will be significantly inferior to the same product in its original packaging.
The storage requirements for this product will be exactly the same as above. The main difference will be the maximum storage period. Even if all requirements are met, the shelf life of such caviar will not exceed 4 months. It will also be necessary to provide a lower storage temperature to reduce the likelihood of the growth of putrefactive bacteria.
Thus, there is a positive answer to the question of whether it is possible to ensure a long period of suitability for food by weight of caviar.
How to store red caviar in the freezer
The period for which red caviar can be stored in the freezer is quite long.
The requirements for freezer containers are the same as above.
If you do not plan to eat the entire frozen amount at once, it is recommended to spread the caviar in small portions into plastic bags before freezing. It is worth knowing that once thawed caviar cannot be re-frozen, as it will lose its properties.
If the temperature in the freezer is around -20°C, even fresh caviar can be stored without loss of taste for up to three months. Salted caviar will remain edible for up to 12 months.
Now black caviar is classified as a delicacy product. This is due to the fact that it can only be obtained from sturgeons, which are considered an endangered species. Their catch is currently prohibited, but poachers do not abandon their trades. The product is expensive, because the question of how to store black caviar in the refrigerator concerns people only during the holidays. The basic rules for storing such a product - you need to know. So you can protect him from spoilage, and yourself from food poisoning. The basic rules for choosing and storing in the refrigerator are later in the article.
The high cost of a delicacy product pushes producers to crime. Unscrupulous suppliers fake black caviar for profit. Pay attention to the fact that now there are enough sturgeon farms. There, the fish is grown in atypical habitat conditions, therefore it is considered less valuable. Unscrupulous breeders save on fish nutrition, which leads to a decrease in the quality of meat and caviar. However, buying industrial black caviar is not the worst option, it is cheaper and completely natural.
Remember! Illegal production of black caviar is widespread. So, according to the statistics of Russian law enforcement agencies, the Russian black caviar market is 90% poached.
To buy a quality product, you need to know the basic selection rules, which we will now familiarize ourselves with:
- When buying caviar by weight, ask the seller to give it a try. When tasting, pay attention to the taste, it should be fishy, without third-party impurities. The presence of acid or bitterness in taste is unacceptable. A rancid taste indicates that black caviar has not been stored properly or has been poorly processed.
- The product should be grainy (crumbly), have a glossy surface without any plaque.
- The quality of the product and its usefulness can be spoiled due to the use of a variety of preservatives. Carefully study the composition, there should be only caviar, salt, in some preservation options it is permissible to use vegetable oils.
- Sturgeon caviar can be obtained from fish in natural conditions only at the end of August, it is at this time that spawning occurs. Immediately after receipt, the product is processed, preserved and packaged in jars, so if the date of packaging on the label does not correspond to the time of year, most likely the product has been repackaged. Its taste and useful properties will be lost.
- Caviar in a jar should be lined. If the jar is shaken, the product inside should not dangle from side to side. If you hear a gurgling sound. There is air inside the package. Keep in mind that caviar undergoes oxidation upon contact with it.
- A high-quality delicacy is distinguished by the smell of fresh fish. If the aroma emanating from the mass after opening the jar seems unpleasant and harsh to you, you should not use such caviar.
- The quality of the container. The jar inside which the caviar is located must be whole. Any damage, dents are unacceptable. Also, there should be no traces of engine oil on the packaging, their appearance indicates that the product was not correctly transported to the place of sale.
Attention! In some cases, the consumer has doubts about the naturalness of the product. It is very easy to check this. Take the caviar carefully - with two fingers and try to see it in the light. If there is a dark spot inside the egg, it is real.
Fake caviar is a mixture of gelatin with a flavor enhancer. Such a product will quickly dissolve in warm water and has nothing to do with natural. It is worth refusing to use it, because it will not benefit the body. The only similarity is external.
How long can black caviar be stored in accordance with GOST
GOST is a regulatory document that predetermines the terms and rules for storing various products, but manufacturers often neglect the rules described in such instructions. Please note that the standard called GOST works if the caviar has been processed and preserved according to established methods. Any deviation from them increases or reduces the shelf life of the product, but the manufacturer must indicate on the packaging that the product has been prepared according to the specifications (technical specifications). Caviar, canned according to GOST, is valued more.
Please note that the product happens:
- pasteurized;
- unpasteurized.
This information can be found on the packaging. Depending on the processing carried out, the storage periods differ:
- without preservatives - up to 3 months;
- with preservative LIV-1 - about 9 months.
It is worth opening the packaging before direct use, because aseptic packaging protects the caviar better.
On the territory of the former CIS countries (Russia, Belarus, Ukraine) there is a regulatory document (GOST) 7442-2002. The rules described in it regulate the norms for the storage and sale of the product. Raw caviar (grain) is treated with table salt or a mixture of table salt with a preservative. By quality, granular caviar is divided into grades: the highest, the first and the second. According to organoleptic and chemical indicators, granular caviar must meet the requirements. (GOST) 7442-2002 ...
Remember: the terms and norms for storing red and black caviar are different.
Rules for storing caviar in a bank
After opening the tin package, transfer the black caviar to a glass container, so you can prevent the onset of oxidative processes. Place the caviar on the coldest shelf of the refrigeration unit, where the temperature is about +1-2 degrees. In older refrigeration units, where the freezer is located as the upper chamber, place the jar on the topmost shelf. In new chambers - on the bottom, where the user manual recommends storing all perishable products.
You can find out the shelf life of hermetically sealed caviar on the label. There, the manufacturer indicates the end date of consumption and indicates the recommended storage rates. If the jar is closed, keep it at room temperature. After opening the package, caviar can stand on the table for no more than 5 hours. Then oxidative processes begin.
Attention! After opening the jar, caviar should be used within 3 days. To preserve the unique taste of the product, transfer it to a glass jar. It must match the scope of the content. Remember, the presence of air can cause spoilage. It is important that the container is tightly closed with a rubber lid.
If caviar is bought by weight, it is considered less safe. This product has already been in contact with air, so oxidative processes can proceed rapidly. The shelf life of such a product in the store is about 3 months. When buying, pay attention to the sticker on the container. The longer the product is stored, the less pronounced its taste characteristics will be. Remember the main thing, if the product, regardless of the storage conditions created, has acquired a sharp and unpleasant odor, it is forbidden to eat it. Poisoning with a delicacy is extremely dangerous.
Storage of loose caviar at home
When buying bulk black caviar, one cannot be completely sure of its quality and compliance with storage conditions during transportation and sale. Never buy a product stored in an open container, it is irretrievably damaged.
If you are lucky enough to buy a good product, but you do not plan to use it immediately, but want to save it for some time, follow these rules:
- I recommend making a saline solution. Dissolve 1 tablespoon of salt in water at a temperature of 95 degrees (almost boiling water). Put the caviar in a colander and rinse it with the resulting solution, let the liquid drain completely.
- After that, pack the product in glass jars, sterilize the lids. Try to pack as tightly as possible, but not tamping. There should be no voids inside the container.
- Pour the contents of the jar with odorless vegetable oil. I recommend using olive oil, it will not change the taste of caviar.
Close the jar with a lid or cover it with oil-soaked paper. If the caviar on the surface dries up, add a little more oil and gently mix the contents of the container.
Attention! Using this method allows you to save caviar up to 4 months, but remember that before each use you need to carefully inspect the product and evaluate its smell.
Is it possible to freeze black caviar
Freezing black caviar is possible, but it is not recommended. It can be stored in the freezer for a long time, but it will irrevocably change the taste and texture for the worse. After freezing, the eggs will stick to each other, begin to burst, form a single monolithic black mass.
It is also worth mentioning that freezing leads to a partial loss of useful qualities. If there is a lot of black caviar and it is impossible to consume it in a short period of time, storage in the freezer becomes the only way out. In this case, follow these rules:
- Arrange the caviar in small plastic containers designed for food storage.
- Fill the delicacy with vegetable oil to the top and cover with a tight lid.
- Use the blast freeze function.
Defrost caviar in the refrigerator. A day before use, move the container to the compartment, only in this way it will be possible to preserve the structure and taste to the maximum. You can store the product frozen for no more than 2 years.
Conclusion
Sturgeon fish are now grown under industrial conditions in order to obtain valuable meat and caviar. Only poaching is prohibited, therefore, when buying caviar, ask the seller for a certificate, if it is not there, most likely the product is contraband and you should not buy it. He may not have passed the mandatory safety studies.
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