How long to store caviar. How to store red caviar in a plastic jar so that it stays fresh for a long time. How long is red caviar stored

Is it possible to freeze red caviar? This question is often asked by housewives who managed to purchase a delicacy in such quantity that they cannot eat it at a time, but they do not know how to keep the product fresh.

How to choose a quality product?

Freezing red caviar at home is within the power of every housewife, but the product does not always retain its original shape after such storage. To beneficial features delicacy, as well as its appearance, did not deteriorate after being in the freezer, you must initially buy high-quality caviar.

Those housewives who decide to purchase a loose pickled product for further freezing should pay attention to the following points:

1. Appearance. In a natural product, you can see small black dots - these are future fry. Such inclusions indicate naturalness.
2. It will be great if you can try the delicacy before purchasing. At good product when biting, the eggs burst, the taste does not have bitter notes, bad smell is absent.
3. When purchasing a delicacy in a bank, study the composition. Most the best way when there is nothing in the lists except for caviar, vegetable oil and salt. Any supplements should alert.
4. Canned goods should be shaken, sensitively listening to the sounds. Ideally, nothing should gurgle in the container. If extraneous bursts are heard, then it is better to refrain from acquiring.
5. When buying red caviar, give preference to a tin can. Plastic boxes are easy to open, the delicacy in them can be stale, and the seller is likely to cheat with the weight.
6. Place of production. The closer to the place of catching fish the delicacy is packed, the better. During long-term transportation, the rules for storing the product could be violated, such a product is hazardous to health.

You can now buy red caviar in a huge number of outlets. It is best to do this in large supermarkets, as small merchants are sometimes unscrupulous about the storage of products and instead of a delicacy there is a risk of acquiring quality goods. In order not to spoil your mood and not harm your health, buy products only from trusted sellers.

Secrets of freezing a delicacy

If, by a lucky chance, a large amount of a delicious delicacy fell into the hands of a person, then the question immediately arises of how to store red caviar. To long time keep the product, it is recommended to freeze it. This method is very simple and convenient at home, however, many believe that it is not worth freezing the delicacy once again, since a number of properties of caviar are lost at low temperatures. But on the other hand, do good things not disappear? Moreover, if you follow simple rules, then freezing caviar will not cause trouble.

Unfortunately, inexperienced housewives do not always know how to properly freeze a delicacy and after that they get an ugly sticky mass, which not only cannot be served on the table, but it is also unpleasant to eat it yourself. Therefore, it is necessary to store and freeze caviar according to the rules. The optimal container for the product to stay in the freezer is a plastic container with a lid. In this case, it is better to take dishes of a small volume, for one serving. After all, it is impossible to re-expose the product to the effects of temperature, and it will not last long in the refrigerator.

People who have ever tried to store red caviar frozen claim that after thawing it does not lose its pleasant taste and attractive appearance. But, of course, a fresh product is much better, because after freezing it becomes more viscous, and the eggs lose their former elasticity.

To freeze eggs for storage, the first step is to prepare the container: rinse and dry the plastic containers. After the jar is completely dry, its walls must be lubricated vegetable oil. Then you need to put a salty delicacy in a dense layer. After filling the container to the top, you need to cover the caviar with a piece of oiled parchment, and then with a lid. Before sending the container to the freezer compartment, you need to let the jars stand in the refrigerator. If you miss this item, then the appearance of the product will suffer, although, of course, the delicacy can be frozen right away. Store caviar in the chamber at plastic container can be up to 6 months.

In order for the product not to lose its properties, it must be properly thawed. The delicacy should not be exposed to heat. First, the frozen red caviar in the container should lie on the shelf of the refrigerator. After some time, the delicacy will thaw, only after that it can be pulled out. Such a slow defrosting will preserve the properties of the product.

Now everyone knows whether it is possible to freeze red caviar. Of course, it is better to eat a fresh product, but if long-term storage of a delicacy is necessary, then a freezer is perfect for this. The main thing is to follow simple rules, and everything will work out.

Red caviar - very healthy delicacy. It can not only strengthen the immune system, but also improve work of cardio-vascular system, stimulate brain activity and even improve vision. The reason is in the unique composition. The product contains a lot of protein, iodine, phosphorus, folic acid, iron, vitamins of groups A, B and E. But the fact is that all these useful properties can be saved only if you know how to store red caviar.

High-quality eggs have a dense structure, natural luster.

How to distinguish high-quality caviar

Not only its taste depends on the quality of red caviar, but also how long it can keep its freshness. The main characteristics of the product are affected by both the recipe for preparation and the conditions of transportation and sale.

What you should pay attention to when choosing a delicacy:

• Variety - affects the size, color and taste of the product. It can be caviar of fish such as pink salmon, coho salmon, chum salmon or sockeye salmon. The packaging must be labeled accordingly. Chum caviar, for example, has a dark orange color and a fairly large size. In sockeye salmon, it has a brighter red tint and a bitter aftertaste;
• consistency - good caviar should be crumbly. It does not stick together and does not spread. High-quality eggs have a dense structure, natural luster. Unscrupulous manufacturers can dilute the product with vegetable oil in order to deceive the buyer on weight or hide minor flaws in the product. Therefore, it is worth being especially careful about caviar with a large amount of liquid;
• product labeling - the packaging should indicate not only the composition of the product, but also its grade. Also, be sure to pay attention to the specified shelf life of caviar;
• appearance - a quality product should have a pleasant natural color. Eggs should not differ greatly in size;
• taste - if the product does not contain artificial components, its taste is pleasant, fishy, ​​salty. A good delicacy characteristically bursts on the teeth, and does not stick to them. If there is a chemical taste, it is sure sign the use of preservatives in production;
• storage and sale conditions - in the refrigerator or on the counter should be clean. Bulk products are packaged exclusively in disposable gloves.

You should choose this fish delicacy very carefully, because with low-quality goods you can lose not only money, but also harm your health.

In a tin can rolled up at the factory, caviar can be stored for a year.

Storage duration

Red caviar refers to products that quickly deteriorate. Therefore, it is very important to comply optimal conditions for storage. Always and first of all, you need to pay attention to the expiration date.

The duration of storage can be affected by various external factors. For example, if too much time has passed between the catch, cutting of fish and direct preservation of caviar, or elementary sanitary norms, then such a product can deteriorate much faster than its expiration date.

The duration of storage also depends on the conditions in which the product is located. Regardless of the container, the delicacy must be kept cold. It can be stored both in the main compartment of the refrigerator and in the freezer. Heat provokes the accelerated development of bacteria, which leads to spoilage of the delicacy.

How long red caviar is stored in the refrigerator depends largely on the container in which it is packaged.

In a plastic container, the product has a shelf life of only 6 months from the date of production. While you can store caviar in a tin can whole year but provided that the packaging is not damaged. After opening any container, the delicacy must be consumed within 24 hours.

It is also necessary to store red caviar at home using low temperatures. This product has a shelf life of 6 months in the freezer. After that, you can not use it due to loss of quality.

How to store caviar in the refrigerator

You need to figure out how to store red caviar in the refrigerator correctly so as not to spoil an expensive product. Conditions may differ depending on how the product is packaged and how it is prepared.

Basic rules for home storage:

• temperature control - at home it is quite difficult to create ideal conditions for storing caviar. It is generally accepted that optimum temperature is minus 5 degrees. It is in such conditions that it retains the integrity of its useful properties and taste. If you cannot provide such a temperature in a domestic refrigerator for a long time, you should not prepare a delicacy for future use. It is better to buy it immediately before use. At a temperature of +2-4 degrees, the shelf life of red caviar is reduced by almost half. So it will become unusable much faster. Therefore, you should place it on the coldest shelf closer to back wall refrigerator;
• the right choice of packaging - usually tin, glass jars or plastic containers are used to sell caviar. Until the packaging is opened, you can store the product as it was packaged by the manufacturer. Do not leave the product in an open tin container. Under the influence of air, the metal quickly oxidizes, which negatively affects the quality of the delicacy. For this reason, immediately after printing, it is necessary to transfer it to another container. A glass jar with an airtight lid is ideal. Of course, you can use a plastic container for this, but you should make sure that it is odorless.

Although red caviar is a difficult product to store, if you organize the whole process correctly, then even at home you can preserve its quality and benefits.

A plastic container with an airtight lid can be used to freeze the product.

Freezing caviar

Freezing for caviar storage is used quite often. This method is great if you need to place a large amount of product for a long period of time. Of course, in the freezer, the risk of losing useful properties is much higher than when storing caviar in the main section of the refrigerator, but this option is generally possible. Moreover, in this case, the risk of developing pathogenic bacteria is much less.

Storing caviar in the freezer involves exposure to low temperatures. At minus 18 degrees, the product will be suitable for consumption and will remain tasty for 6 months. If you extend the freezing, then the quality of the delicacy will most likely suffer. Its texture, smell or taste may deteriorate.

Do not freeze a large amount of product in one container. This will greatly complicate the defrosting process. It is better to pre-divide it into small portions and place in special containers. You can also store caviar in plastic jar or vacuum bags. The main thing is to ensure the tightness of the container, because the penetrating air degrades the quality of the product.

Many people wonder if it is possible to store caviar in the freezer and defrost it every time if necessary. Doing this is strictly prohibited. Repeatedly thawed and frozen product is dangerous to consume. Caviar can be defrosted only once, after which it must be consumed immediately.

How to store salted caviar

Some connoisseurs prefer to salt the caviar on their own. Although this method may seem the safest, in fact, you should be careful with such products. If the recipe and storage rules are not followed, even in a salty delicacy, bacteria develop that can provoke severe poisoning.

Compliance with these simple rules will help to avoid subsequent damage to the product:

• sterility - all utensils and other devices that are used during the preparation of the delicacy must be thoroughly washed. They also need to be treated with boiling water;
• recipe - do not violate the proportions. Moreover, if not even a long-term storage of the delicacy is supposed, you can add a little more salt as a natural preservative;
• container - do not salt caviar in a plastic jar. For this, it is best to use glass containers. In addition to being safer, it is easier to ensure sterility with it;
• shelf life - a self-prepared delicacy is suitable for consumption exactly as long as an open store-bought jar of caviar can be stored. In a day, you will have to dispose of the unused product residues;
• storage temperature - if you salt the caviar yourself, then it must be in the refrigerator. Optimal for short-term storage will be the temperature of the main compartment within + 2-4 degrees. Do not leave the product in direct sunlight;
• tightness - must be taken into account general rules storage and tightly close the lid.

In general, deciding where to store red caviar should be based on circumstances and need. Compliance with these rules will help you get only pleasure from eating a delicacy.

How to choose the right caviar. Video

Red caviar is a traditional holiday delicacy stocked up for big celebrations like the New Year and birthdays. Alas, the price of the product allows few people to buy it often, and therefore I want to keep the purchased jar for a longer period.

What determines the shelf life

How long red caviar is stored in the refrigerator depends primarily on whether it is stored in an airtight factory-made iron (or glass) jar or an open container.

Other factors are:

1. time between fish harvest and cutting;
2. processing period and sanitary standards;
3. temperature regime during transportation;
4. whether caviar is sold by weight or in a sealed jar.

Before choosing, you also need to inspect the jar and check the composition of the product. Sometimes, to increase the shelf life, the preservative urotropin (E239) is added. It is extremely dangerous for digestive system, and you can recognize such an additive by the characteristic bitter taste of caviar.

Sometimes artificial caviar is added to the jar. You can check this by turning the container over. Real red caviar is moist, whole, without damaged shells (as seen in the photo), and it is difficult to shake it out of the jar. There should be no liquid either: otherwise, it means that it has already been frozen. The eggs should not be bitter or dark - this indicates the beginning of the decomposition process, and such a product can easily be poisoned.

General storage rules

Shelf life of red caviar in the refrigerator, depending on the packaging:

1. in a factory sealed iron or glass jar - 1 year;
2. in sealed plastic packaging - up to 6 months;
3. in an open container room temperature– up to 5 hours;
4. in an open iron can - not stored.

After opening the iron can, the contents must be immediately transferred to a glass or plastic package: the iron begins to oxidize upon contact with air, and the oxidation products enter into a chemical reaction with the caviar. This spoils the taste, the product becomes dangerous to health. Even refrigeration won't help.

You should not leave the entire open jar on the table: at room temperature, even in a plastic container, the contents quickly deteriorate. It is better to lay out a small portion without packaging, which will be eaten immediately, and leave the rest in the refrigerator.

Storage in plastic

How long does caviar keep in the refrigerator? plastic utensils, depends on temperature regime and how the dishes were processed.

The optimum storage temperature is 0..+2°C, it is advisable to put a jar of red caviar against the back wall of the refrigerator in the coldest section (usually the bottom shelf, the so-called “null shelf”).

Plastic packaging must be chosen with a lid with a rubber layer and suitable parameters (it should not be too large). An example of such a container can be seen in the photo.

Before shifting caviar there, the dishes themselves must be treated with salted boiling water and greased with vegetable oil. After the red caviar is inside, you need to fill it with olive or sunflower oil - this will increase the shelf life (a protective film is formed between the product and the air). You can add a few drops of lemon juice.

How long can weight caviar be stored

Weight red caviar can also be stored in the refrigerator, only the period will be different. It is not known how long she had previously been lying on the counter without packaging and whether all sanitary standards were observed.

The method of handling weight caviar is the same, with the exception that it must be stored at more low temperatures. How long it can be eaten, decide on an individual basis, but the maximum period should not be more than 4 months.

Freezer

All requirements for the preservation of caviar in the freezer are similar, with only a few exceptions:

1. the product cannot be re-frozen, so it is stored in small portions;
2. fresh caviar can be stored for 3 months, salted - up to a year.

Red caviar - delicious and useful product, and with the right approach, it is stored in the refrigerator for a long time. The main thing is to remember about sanitary standards.

Is it possible to freeze red caviar? This question is often of interest to those who love such a product, but sometimes do not eat the entire contents of an open jar. Of course, no one wants to throw this ingredient away, because it costs a lot of money. In this regard, we decided to devote today's article to whether it is possible to freeze red caviar, and if so, how to do it correctly.

General information

Red caviar is an essential appetizer of any festive table. And each hostess considers it necessary to present sandwiches or tartlets with this product to the guests. It is also worth noting that, in addition to excellent taste, the presented ingredient also has a set of useful substances. Yes, adherents traditional medicine believe that the use of red or black caviar affects a person only beneficial effect, namely, it increases immunity, improves brain activity and vision. Also, the beneficial properties of this product extend to the work of the cardiovascular system, significantly reducing the risk of blood clots in the vessels and veins. However, this delicacy is not for everyone. For example, people with constant high blood pressure, coronary heart disease and kidney disease eating red caviar is not recommended. But allergy sufferers, on the contrary, can enjoy it fearlessly. But in order for the presented product to only benefit your body, you should definitely know how to properly and whether it is possible to freeze red caviar. This is what we will talk about below.

How to store open red caviar?

If it is necessary to ensure the safety of any expensive and perishable ingredient, then the housewives immediately remember about freezers. After all, what could be easier than freezing your favorite product, which you can get at any time and enjoy its taste? But here the question arises as to whether it is possible to freeze red caviar? In principle, this procedure is often used for fish products. However, it is not quite suitable for red caviar. This fact is due to the fact that at low temperatures the grains begin to burst and stick together. Moreover, when frozen, some of the taste and useful substances from this product just disappears. Although in fact it is still possible to use the presented option, but only once, since re-placing the product in the freezer will be fatal for him.

How to freeze red caviar?

If you do not want to get a defrosted delicacy in the form of an ugly mushy mass with an indistinct taste, then you should store it strictly according to the rules. To do this, red caviar must be placed in plastic containers with a lid. Moreover, the size of such dishes should not be too large. It should be selected based on how much you can eat the product at a time. According to those people who stored red caviar in their own freezer in this way, the taste and quality of this ingredient are quite worthy of being served again. Although it can not be compared with a fresh delicacy. After all, frozen red caviar becomes viscous, and its grains lose their rounded and elastic shapes.

According to experts, using the described method, such a product can be stored for several months. However, there is another method that does not involve freezing, but a kind of canning of caviar.

Conservation process

As it turned out a little higher, you can freeze red caviar for a long time, but this is highly undesirable. In this regard, we decided to present to your attention another way to store this product. To do this, take glass jar, steam sterilize and then lubricate inner walls refined olive oil. Next, it is necessary to put all the available product into the prepared dishes and pour it on top with two large spoons of the above-mentioned vegetable fat. As a result of such actions, the caviar will be in a protective film that will block the access of air, preventing it from spoiling. After that, the jar should be screwed with a lid and put in the refrigerator. As you know, this method allows you to store a fish product for up to six months. But before direct use, the delicacy is still worth checking for freshness.

Sandwiches or tartlets with red caviar have traditionally been decorating the festive table for many years. This product is not only extremely tasty, but also useful, it is often bought for future use.

The shelf life of caviar will be affected not only by the date of its extraction, but also by how competently it was processed. Therefore, you can buy this product only in trusted stores. At home, the shelf life of this product will also depend on the container in which it is packaged:

1. Tin can. If it is not opened, then you can store caviar until the date indicated on the bank itself. Just put it on the shelf of the refrigerator. If you have already opened the jar, then you cannot store caviar in it, oxidation processes may begin. In this case, it is better to shift the caviar from a clean glass container. This delicacy should be consumed within three days.

2. Plastic container. Today, more and more often you can buy caviar in just such a package. The product is stored in it quite well. The container should be thoroughly washed, dried and lubricated with vegetable oil. It must be closed with a tight lid. In this state, the delicacy can lie for about a month. But if you open the package, then the shelf life is reduced to four days.

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An important factor is the temperature at which red caviar is stored. Ideally, it should lie in the range from -3 to -8 degrees. It is not always possible to achieve this, so try to remove the jar of caviar closer to the refrigerator wall.

In this case, the caviar should be laid out in small plastic containers or bags. Before this, it is recommended to lubricate the container with vegetable oil. Calculate so that one package is enough for only one time. Re-freezing is prohibited.

Remember that eating spoiled red caviar can seriously harm your health, so before buying it for future use, read the basic storage rules. Then a festive dinner will bring you a lot of pleasure.

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Answers to any questions

Red caviar is one of the most favorite delicacies among men and women of all countries. It is served on the table, put on bread and used as the main component in the preparation of tartlets. Naturally, you want to periodically pamper yourself and your loved ones with such a dish, respectively, the question arises whether it is possible to freeze red caviar for storage.

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Do they freeze caviar?

Red caviar can be frozen in two ways:

1. Short-term freezing is carried out in the refrigerator at a temperature of -1 degree. To store it, you need to transfer it to a jar and put the container on a shelf in an open form. So the product can stay fresh for up to three days;
2. Long-term freezing is carried out in a freezer at a temperature of at least - 18 degrees. The product should be placed in a glass jar and tightly secured with its lid. Shelf life can reach up to 12 months.

Freezing basic rules

If it is required that caviar has a pleasant taste even after long-term storage, it is necessary to right freeze. There are several features:

• If it is necessary to freeze a large amount of caviar, it must be divided into several small portions and put into containers;
• It is not recommended to repeat this procedure several times, as the delicacy will abruptly begin to lose its original appearance;
• It is advisable to use glass jars or food containers to store caviar;
• The product can be frozen for no more than one year, so the date of its placement in the freezer should be indicated;
• If it is necessary to store caviar for more than 12 months, then an antiseptic is added to the container in which the product is located, it can be sorbic acid;
• You can add a small amount of glycine to the container, it will prevent eggs from sticking together.

It is required to pay attention to each item of the freezing rule, only in this case it is possible to preserve the freshness of the delicacy for several months.

How to defrost red fish caviar?

You need to know one more, no less important side, how to defrost red fish caviar back. If you make a mistake at this stage, then instead of an exquisite delicacy, you can get a homogeneous mass consisting of sticky eggs.

1. A portion of the delicacy must be carefully removed from the freezer and placed on the bottom shelf of the refrigerator. The first defrost step can last from 10 to 12 hours;
2. Next, you need to place the delicacy in a place with a higher temperature, for example, a few shelves higher or on a windowsill. There, the caviar should be thawed for one hour;
3. Now the caviar can be thawed to the end at room temperature.

Useful and harmful properties of red caviar

The table below describes the useful properties and disadvantages of this product:

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Caviar is one of the most useful foods for humans, but you need to eat it in small quantities, a maximum of five teaspoons a day.

How to distinguish real caviar from a fake

In addition to the question of whether it is possible to freeze red caviar for storage, the ability to distinguish a natural product from a fake is equally important. There are several characteristic features:

It has a red color and a transparent, smooth shell.

A characteristic sign of a fake is a hard edging that easily bursts at the slightest pressure.

Has no foreign smell.

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If you sniff, you can smell the vegetable oil.

Does not dissolve in boiling water.

Dissolves completely in boiling water.

It has a crumbly appearance.

Often the eggs have mucus on the shell, which is why they stick together.

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Of course, first of all, you need to pay attention to the cost. No need to believe in promotions and various profitable offers, a quality product cannot be cheap. If a suspiciously low price flashes on the label, then most likely the buyer is faced with a regular fake.

Video about freezing salmon caviar

In this video, culinary specialist Olga Pogolerova will tell you whether it is possible to freeze red caviar, give advice on how best to do it:

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Ways to store red caviar

For foreigners, Russia is often associated with vodka, red caviar and bears. In our country, caviar really enjoy well-deserved popularity. And how not to love it, if it looks so appetizing, so tasty and its beneficial properties are higher than almost any meat dish.

How to store red caviar? Such a question often arises among lovers of delicacies, when after the holidays a part of the jar remains uneaten or it turned out to be profitable to buy yummy and you need it to last until the holidays. Let's look at how to save the product without losing quality and taste, and how long it will be stored.

Cold storage

To preserve caviar, it must be cooled or frozen. According to the current GOST, it must be stored at a temperature of -4 to -6 ° C, while its shelf life cannot exceed 12 months.

In a standard refrigerator, the temperature ranges from +2 to +5 °C, and in a freezer from -18 to -24 °C. Accordingly, no matter how you turn the jar, on which shelf you don’t put it, you won’t achieve the desired temperature. In a more favorable position, the owners of modern refrigerators, in which there is a freshness zone, you can set the selected temperature in it. But to lose an entire shelf for the sake of one jar of caviar is absurd, and the quality of other products stored nearby can suffer from negative temperatures.

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You can resort to " folk method”, by placing the jar in a saucepan with ice and putting it on the top shelf of the refrigerator, while the temperature is really close to optimal and in this state a hermetically sealed jar can be stored for up to a month. But, in my opinion, monitoring the state of ice in a saucepan for a whole month is paranoia, given that without unnecessary gestures, the same jar will not go bad in the refrigerator for two weeks.

The shelf life largely depends on the quality of the red caviar itself. According to GOSTs, in the manufacture of percentage table salt is 3-5%, subject to these proportions, the product begins to freeze only at ° C. In a salty environment, many microbes die. Also, when manufacturing according to GOSTs, at factories, sorbic acid (food additive Varex-2) is added to caviar, I would argue about the benefits of this additive, but as a result of its exposure, absolutely all bacteria die. Based on the above, the delicacy salted by standards can be stored in the refrigerator in a closed jar for up to 12 months, if the jar was opened, then up to 2 weeks.

If you purchased caviar in a can, to increase the shelf life, you need to change the container to glass or plastic, because. tin oxidizes quickly. When shifting, new dishes must be scalded with brine (salt water), then let it cool and lay out the caviar. Neither oil, nor salt, nor any antiseptic should be added. Caviar is lubricated with oil in the markets, to give a presentation, it does not affect the shelf life.

Conclusion: my advice is to store caviar in the refrigerator, but remember that in this case it is better to eat it as soon as possible, because. after opening the jar, every day it loses its useful properties. And in no case should you use the product, no matter how much it remains, if it smells unpleasant, has a specific taste, the appearance does not inspire confidence, or the expiration date has simply expired.

Is it possible to freeze red caviar

There are times when it is necessary to preserve caviar for a long time at home, there are not many options, wither or freeze. If we are talking about salted caviar, then the only way to freeze.

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Opinions on this issue are mixed. On the one hand, in our country, food storage requirements prohibit freezing them twice, on the other hand, the entire Far East, Sakhalin and Kamchatka freeze yummy every year. Let's figure it out.

During the fishing season, the so-called shock freezing is used on fishing vessels, while the caviar is salted and placed in sealed containers, most often these are five-cubic-meter jellied barrels or polymer buckets. Further, in the freezer, the temperature is set from -19 to -23 ° C, according to the documents, the goods processed in this way can be stored for up to 2 years. The question arises, why not repeat the same thing at home, because the temperature in the freezer is just from -18 to -24 ° C? The answer is simple. Your caviar has already been defrosted once. And as prescribed by GOSTs, re-freezing is unacceptable.

But who can guarantee that the caviar after shock freezing was thawed only once? How many points did it pass before falling into your hands? On a ship, in a factory, in a warehouse, during transportation, at a wholesale base, in a store's warehouse, on the counter, is the required temperature always maintained? I doubt. I do not urge anyone to violate storage standards, just guided by personal experience, I can assure you that it is possible to store caviar in the freezer, the main thing is to know how to do it correctly.

And there is nothing complicated.

1. The main rule is to pack the product in advance in containers necessary for further use, having thought in advance how many containers you will need, because after freezing at home, it is definitely not necessary to re-freeze caviar.

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2. If the caviar has already given juice, and this indicates a low quality of the product or a violation of the storage method, it makes sense to replace the brine. To do this, pour salt into boiling water until it ceases to dissolve ( folk way if the raw potato floats, then the brine is ready). Caviar must be poured onto gauze and dipped several times in cold brine. You should not get involved in the process, because. you can oversalt the product. Keep in mind that when caviar is salted at home, it is soaked for an average of 15 minutes, but you just wash it.

3. After washing the jar with brine, you must carefully move the caviar. The container should be washed, and not filled with salt water.

4. Place supplies in the freezer.

5. Personally, I froze red caviar for a maximum of 11 months. As a result, no quality loss was observed after defrosting. The main thing is to defrost it in a cold place, such as a refrigerator. According to the technology, salted caviar will melt at °C, but +2 to +5 °C is enough for it to thaw without loss of taste and appearance.

Perhaps many will not agree with me, because. There are as many supporters of the freeze as there are opponents. For my part, I can add that I have been dealing with caviar for more than 16 years, I have participated and am participating in both production and transportation, I will be glad to hear your opinion on this issue.

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Since the article was written, the comments have been replenished with useful information. If you haven't found the answer to your question, I'll be happy to answer it.

Summarizing

Red caviar is a wonderful delicacy, it is unique in its taste properties and nutritional value and even knowing how to properly store it, it is best to use it immediately after purchase. So you are more likely to protect yourself from the possibility of receiving a low-quality product. I would like to add that the most delicious caviar is “five-minute”, cooked immediately after the fish is caught. I wish everyone to try it, then you will understand how not to store caviar, it cannot be compared with a really fresh product.

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Good day! Thank you very much, your article helped me a lot in resolving the issue of freezing caviar. You are convincing) I will safely freeze the product according to the rules listed above.

Glad to help :) I froze 20 kg by the new year

where do you live? I'm coming to you with chacha

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Are you in Kamchatka? They make chacha in the south, where there are a lot of grapes :) it’s a long drive to me :)

Good afternoon, tell me, that is, if I understand correctly, if I know for sure that my caviar has never succumbed to freezing, I can safely transfer it to jars washed with brine and send it to the freezer. And on the thirtieth of December, just change her place of deployment from the freezer to the refrigerator, and not worry that I will have a mess of incomprehensible taste on the New Year's table?)))

Sorry for not replying for a long time, your comment somehow missed my eyes. I will say that I do this and all my friends store caviar this way, with proper defrosting, it is practically indistinguishable from frozen. And believe me, 90% of caviar from Sakhalin and Kamchatka comes to you in a deep freeze.

Tell me, pzht, what kind of salt you need to take to prepare brine

Only the big one. At factories they buy according to GOST R0. In the store you can take any cookbook, the larger the better.

I ordered 2 cubes of Red Caviar, 13 kg each, frozen, sent by the Transport Company! walked 20 days before me!

I took it today, opened it, and there the upper half of the caviar is normal, a little wrinkled, as if old, and under it is juice, just red juice! What can be done? This caviar juice will not take already ??

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I don't want to teach bad things, because I understand that 25kg is caviar for sale. And by “resurrecting” it with a commercial kit, you will turn a useful product into a borderline one with poison. In fact, the supplier set you up, because. I think he knew that frozen caviar needs to be thawed at low temperatures, but he sent the package anyway. Red juice is your caviar, which was torn due to a sharp change in temperature, incl. be prepared for the fact that you have already lost half the bucket. In order to give the remains a marketable appearance, it is necessary:

1. Make a weak brine, about 500g of coarse salt per 5l of water

2. Cool it down to room temperature

3. Pour the caviar into a colander or sieve, 1-2 kg each and rinse it in a circular motion for 5 minutes, if more then the caviar will be salted.

4. Dump the washed caviar on gauze, hang it to drain for 4-6 hours, or simply leave it in a colander.

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5. After settling, roll the caviar on gauze, remove the bloodstains and the spatula, then transfer to jars.

6. Nothing needs to be poured into jars, caviar after such processing is well preserved and acquires a normal appearance (wrinkled eggs are stretched because the film shrinks around the core under the influence of salt)

7. If you are going to store caviar for more than a month, add a Japanese antiseptic, if you can’t buy it, then at least Chlorhexidine gluconate or an aspirin tablet (grated into powder) for 2 kg of caviar.

8. If you are going to sell immediately, you can walk with a cotton swab with olive oil, this will give a marketable appearance and will not affect either the taste or the benefits.

I hope that my advice will help at least somehow, if you write something on Skype or by mail, the data is in the contacts section.

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P.S. It is very important that the brine be cooled down, the caviar is cooked at a temperature of 42 degrees, the percentage of salt must also be above 3%, otherwise the caviar will turn white, incl. Before dipping a batch, check on a spoon for color. Just do not just dip, but rinse for 5 minutes and then evaluate the result.

Thank you very much for useful advice! I will definitely do as you say! It is immediately clear that the person knows his business and is an expert in this!

you first do it, get the result, then thank you :) And ideally, send pictures step by step, what would I add to the article and it would help other people.

Good afternoon! A week before the New Year, they will bring me caviar by weight in a plastic container. I want to give 0.5 kg to my relatives for the festive table, but it will take 8 hours to carry it in a stuffy train car, where the temperature is under 30 degrees. I'm racking my brains on how to keep it tasty and presentable: freeze it and transfer it to a thermal bag or glass jar and pour it with olive oil.

You definitely don’t need to freeze, freezing is a blow to quality. It’s also not worth pouring oil, this is a market method, there, so that the caviar shines a little, but this does not affect the storage time. I think the best option is to buy a thermal pack or ask the guides to put the caviar in the refrigerator. 10 hours for caviar is not a term, it will not deteriorate in such a time, even if it is made without an antiseptic. The main thing is to shift it with a clean spoon into a sterile dish. And try to close the jar in such a way that the amount of air in it would be minimal.

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It's good that I stumbled upon your site! Thank you very much for your advice. I'll look for a good thermal pack.

Yes, suddenly. If necessary, I can give the number of the fish technologist of my plant. He will explain the details.

Thank you for the offer 🙂 The fact is that caviar will be brought already packaged at 0.5. I will open the jar to taste it with a clean spoon before transport, and then in the refrigerator before the train. I think there are no subtleties here and I would not want to pull the technologist over trifles. I'd better bookmark your site, sometimes there are questions related to caviar, and on the Internet the same dubious advice, reprinted by sites from each other, composed by no one knows who.

Thanks a lot for the clear advice. Yesterday I bought caviar, looked for information on the Internet. I received a bunch of very similar advice, but somehow they did not inspire confidence. I will do as you recommend. I also bookmark this site. Thanks again.

THANK YOU SO MUCH FOR ADVICE

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Thank you. > bookmarked!

So I don’t understand, you can freeze and how to properly defrost caviar from Kamchatka

Yes, I don't want to repeat myself. Just put it in the freezer, and when you want to eat, put the jar in the refrigerator for defrosting for a day

And if caviar is opened in a plastic jar, but you want to keep the leftovers for two weeks, is it possible to freeze it? Or will it no longer be the same and it will be easier to throw it out right away?

If it is in a normal state at the time of freezing, then you can freeze it.

Please tell me how to salt caviar in in large numbers and freeze, I need to travel 3 days by train how to be

I would advise you to think about a refrigerator. The salting process does not depend on the volume of caviar, the only thing is that you can increase the amount of salt to 4.5% and buy a Japanese caviar antiseptic. You can also salt in a pressed way, and on the spot spread the caviar in a container.

Tell me, if caviar is only from fish and there is no way to salt it, can it be frozen and then put in order

it is possible, on ships it is not uncommon to freeze caviar with ovaries, after which it is prepared at the enterprise. But keep in mind that the yastik does not drip, the temperature must always be negative, throughout the entire transportation route.

Thanks for the advice, if you can tell me more: what is a yastik? And is it possible to defrost it for salting and freeze it again, can it then be packed in a vacuum and when adding an antiseptic is it not harmful to children. ME FIND THANK YOU SO MUCH.

Yastyk is a film in which caviar is located and it is not easy to extract it from there, this is the most time-consuming process at the entire manufacturing stage. In the people this occupation is called "roaring caviar". If you have frozen yastyks, you will be tormented without a good roar. Therefore, he suggested salting it directly with ovaries. I'm not sure that somewhere in the factories they use this type of salting, but residents of the Far East salt this way quite often. In my opinion, the appearance is not very good. eating caviar with a film is not customary, but the taste is in no way inferior to ordinary granular caviar.

Regarding the harm of an antiseptic, the main thing is that it does not contain urotropine. Therefore, I advised Japanese antiseptics based on sorbic acid and sodium benzoate. The effect of the latter on the body cannot be called positive, but the harm from it is much less than from formaldehyde.

If you decide to vacuum pack and freeze, this is a very good option. But everything will rest on the temperature during transportation. The shelf life of products will also decrease.

Please answer the comment in full: about the vacuum, what is the SOLD method

SOLD way - this is when you salt the caviar directly in the ovaries. After salting, sodium nitrite is added, which gives the caviar color and elasticity to the grain. Then you can pass the product through the screen. As a result, the loss per spatula is much less than when working with thawed raw materials, and the appearance remains at its best.

And if the yastyks are frozen, what to do? Is it possible to use this method?

write to me better by mail, indicate what volume of raw materials you have, in what form and condition it is, where and how long it takes to transport, whether there are conditions for processing and transportation. I will consult with the technologist and write to you

Where can you buy a rattle

I’m not too lazy, I’ll take a picture now and you will understand where they buy it :)

Sell ​​me one

Are you talking about a roar? :) Well, it's homemade, when I have a rest, I take food with me, so that I can prepare a bucket for home. For industrial scale this tool is useless :)

Is it possible to immediately freeze the caviar during production and then defrost it and salt it, and what to do next? Can I freeze it again?

immediately freeze and then defrost and For salt - you can. Again, you can not freeze, at least according to GOSTs. Then it should be packaged and stored at appropriate temperatures.

The scale is not so much industrial as to support pants, please tell me, can I talk to you on Skype?

I think you can, give me your contacts, tomorrow we will find time to talk.

I'll come home at work now and write to you ………. THANK YOU!

It’s better to transfer the caviar to a glass jar so that there is as little free space as possible. Pour in two tablespoons of odorless oil.

According to all the standards known to me, it is impossible to transport caviar in this way. As for the oil, I wouldn't do that either.

hello. I kept caviar in a plastic cube, freshly frozen in a store refrigerator (with doors at the top), turned off the light, stood in the refrigerator for 3 days, then turned it on, I wait until it freezes again, what are my chances?)

If we are talking about a cube of 50 kg, then you have a 100% chance, the caviar is definitely not lost, you will get a maximum of 10% spatula, but most likely less

Good afternoon, the question is such a hot summer 10 jars in tin cans should be sent to relatives, they will travel 15 hours on the bus, will the caviar survive? Thanks in advance

According to GOST 18173, it is impossible. From experience, a can is the most reliable container for transportation. Once I flew through Sochi to Moscow and decided to stay at sea, caviar did not fit into the refrigerator, I had to leave a box of cans in the back room for 14 days. As a result, nothing happened to the product. If the container were different, 100% caviar would be lost. But all the same, it's up to you to decide, I don't want to take responsibility, I don't think GOSTs write fools.

Hello. In the autumn I did a five-minute, and froze it. Now I take it out and defrost it in the refrigerator, but it gives a lot of juice, almost half a can (packed in 0.5) and the salt is practically not felt, please tell me what can be done to get rid of the juice and make a little pickles? Thank you.

Hello. Usually a five-minute is eaten immediately; this recipe does not provide for storage. Because there is very little salt in the composition, moisture is practically not removed from the caviar. As a result, in the process of defrosting, the eggs burst. Here I can only advise to wash the remains in brine, the process was described above in the comments. So you get rid of the spatula and the grain will be salted. But after a long storage of five minutes, I think the quality will be very low.

Understood, thank you very much. Tomorrow I'll try to wash it.

I have one more question. Please tell me how many minutes you need to keep in brine when harvesting for the winter, so that the caviar does not turn out to be very salty, and what temperature the brine should be when cooking.

The brine must be cold. A common mistake is when people boil caviar in a warm place without waiting for it to cool completely. When the brine has cooled down, a thin film of saline appears on the surface. For long-term storage, I lower the caviar for about 20 minutes. Much depends on the size of the eggs. If you salt caviar for yourself, in a small amount, then the easiest way is to put your hand into the dish and stir the caviar there, if it is salted, it will become elastic and a characteristic sound will appear when it hits the walls of the dish. Although this method of determining readiness is more suitable for those who salt not for the first time. I plan to write an article on the topic of salting, but I still can’t get my hands on a photo, and it doesn’t take long to type the text.

Thank you so much! I understood my mistakes, I won’t repeat it again, very helpful tips.

Hello, please tell me, yesterday I bought a female salmon 12 kg, it contains 2 kg of caviar. I need to pickle it, for a celebration, but eat it in 4 days, on Saturday 2.09. there is a freshness zone with temperature control from -1 to -7 °. In general, I need fresh caviar on the table, and keep the rest for longer. And also, what is the best way to remove the film? that's all, time to waste, today it will be a day, as the caviar was pulled out of the fish. Yes, and containers and glass jars, must be sterile? I would be very grateful if you answer, thank you!

Hello, in 4 days caviar will not spoil in the refrigerator, incl. you can salt it all and remove before the holiday. It is not worth freezing, it is better to store at a temperature of 0 ... +3, negative temperatures are not needed, because the shelf life is short. It is better to prepare low salt, which is stored at positive values. For light salt, caviar is dipped in brine for 7-10 minutes. You can remove the film by any means at hand, even with a plastic fork, even with your hands (this is of course a painful process, but your volume is only 2 kg)

Thank you very much for your answer, I held one kg in brine for 10 minutes and put it in jars in the freezer. And I salted the second kg for 15 minutes and put it in the refrigerator until Saturday for the celebration. What did I do wrong? But you yourself wrote that you can freeze once, and then defrost only in the refrigerator. We were just not going to eat 2 kg in one day, one is enough for the table, and the second later, later!😊

Something I didn’t think that 2kg is a bit too much on the table at a time :) You are great for reading everything carefully and doing everything right.

Thank you for your approval! But it just seems like in vain I salted the caviar for 15 minutes, we tried it today and it turned out to be salty and for some reason liquidish, maybe it’s not mature, because it’s not dark, but light and there are darker dots in the eggs, like as if the embryos had not yet grown and filled the entire ball. In general, this was my first experience, maybe I did something wrong? I separated the film with a mixer, maybe I crushed a lot? When I dried the caviar there were white films, I removed them, maybe it was crushed eggs? Well, in general, can something be done so that it would not be so salty? Thank you in advance!

Please tell us how you were able to separate the caviar with a mixer? :) This is the first time I hear such a method. About salting, 15 minutes is optimal time if the caviar will be stored. Of course, there will be embryos, this is what real caviar differs from artificial. The color of caviar depends on the fish, for example, chum salmon is very light, while coho salmon, on the contrary, is dark red. Films are a slouch, you understood everything correctly. Usually, after salting, the eggs fall out onto gauze and roll on it until the spatula and blood are separated from them, then the caviar is suspended in gauze so that the brine stack and it does not turn out with liquid. I hang up for 5-6 hours, my acquaintances for a day, it's a matter of taste.

Hello! You know, the need for inventions is cunning, there is a video on the Internet on how to separate the film with a mixer. They write another way to dip the caviar in gauze into boiling water, supposedly then the film folds and easily separates, but I decided that this is how you can cook caviar, so I decided to take a chance with a mixer. And you know, it turned out, of course, apparently some eggs burst, maybe that’s why it turned out to be watery, or maybe I didn’t dry it out, I couldn’t stand it for so long, I looked at the video on the Internet that after rolling in gauze, almost immediately into jars. Yes and yesterday I read that in order to remove excess salt, you need to pour caviar with warm boiled water for 5 minutes. Drain the water and after 10 minutes, you can already there, I I tried it on a small volume, 100 grams somewhere, and it’s really better, not so salty. We just bought wild salmon, maybe that’s why the taste of caviar and salted meat is a little strange, it gives a little mud, is this normal? Maybe because it’s wild? Sorry, that I have been tormenting you with my questions for so long!

if you decide to wash the caviar, then you need to eat it immediately, it will deteriorate in 1-2 days. It is better to rinse with cooled water, not higher than 42 degrees, because. the proteins in the caviar will curl up (it will cook). At the expense of boiling water, this is utter nonsense, do not try to do this :) Almost all wild salmon, with the exception of trout and salmon. The rest, even if they are bred by people, then graze in the sea, and come to the place of birth for spawning. Tina fish should not give away, did you definitely have a carcass without redness? What fish? Is she caught in the ocean?

Good afternoon. Brought caviar in a plastic box 1l. Can I pack it in glass baby food jars and store it in the freezer.

There will be nothing for jars. They won't crack from the cold.

Hello, according to the norms, caviar cannot be frozen twice. If it has not been frozen before, then of course it can be packaged. The main thing is to observe the sterility when packing, because. caviar is a rather fastidious product.

Thank you, but I was more interested in the question about glass jars, they will not burst in the freezer with caviar.

I won't tell you here. At the plant, we switched exclusively to polymer containers a long time ago, glass is expensive and not reliable. Heard before rolled in special. glass containers, but I have never seen such containers in all the time I have been working. For home storage I use plastic containers 1 \ 0.5 l. Logically, glass jars may well burst, because. in the freezer, the brine will turn into ice. If you store in the refrigerator, you can use any container.

Thanks for answers. So I will not use glass jars, only plastic containers.

Good evening. We bought 30 kg of caviar and put it in a refrigerator with a temperature of minus 4. The caviar “grabbed” ... It froze ... we want to keep it until December ... Tell me, is this its normal state at minus 4. Will it defrost normally, will everything be with it?

Goodnight. I can answer based on GOSTs, at -4 ... -2 caviar is stored for 2.5 (without antiseptic), 9 months (with it). The quality of caviar is also important, in your case, the percentage of salt. By the word “frozen”, I understand that it has not turned into absolute ice? If not, then it will be saved and everything will be fine.

Good evening. Do you sell and ship caviar to the regions? if yes, call me please ******** thanks in advance

my contacts are here ..., your number is hidden just in case, I'll call you back

Good day!

We are looking for reliable suppliers of high-quality caviar! On an ongoing basis. If it matters to you, please call 48

Good afternoon! Please tell me how to bring salted caviar packaged in a plastic 1 liter bucket, I will get there for a long time by train for 10 days. I want to bring it as a gift, I'm afraid it will go bad. Thank you!

It all depends on the antiseptic. If the caviar is on varex, then it must be kept in the refrigerator for 10 days. If I don’t think I’ll get to BNK. Ideally, without defrosting, put it in the freezer to the conductors. Then 100% everything will be fine.

Good afternoon, please tell me, I brought red caviar, and on the way a bucket burst, and juice flowed out! And she became a bit dry, what to do?

You can add 5g of oil (you can take any oil, sunflower, peanut, olive, the main thing is odorless and tasteless. Just not palm oil.) And 1 g of glycerin per 1 kg of caviar and mix. This will give a presentation.

What you call juice is a lopan with brine, it should not be much at all when the caviar flows - this is a sign of poor quality.

Hello. They brought them to Khabarovsk caviar (not industrial, their own preparation) 1 kg. Transferred to a plastic container, how to keep it for two months? In the fridge?

In the refrigerator without an antiseptic, it will disappear, it must be frozen.

Hello! Tell me, please, how to save red caviar for the New Year at home if it is in a plastic container? Put in the freezer, and the day before put on the shelf of the refrigerator? Or is there no chance and should we eat now?

Last week I thawed the last jar from the spring poutine. Has been in the freezer for 6 months. Preserved perfectly. Feel free to freeze, defrost in the refrigerator, nothing will happen to the caviar, don't worry

Thank you very much for the answer!

By no means, the names would still be signed, otherwise it’s not clear, I only communicate with anonymous people :)

Good afternoon! you write that you have been caviar for many years. Do you sell it? How can you buy it?

Good afternoon Olga. Moscow buys 90% of the production, even before the start of the Putin season. In September, I send caviar by refrigerators. What remains, we sell on the domestic market, in Kamchatka. Sometimes I send mini-parties to Moscow and St. Petersburg, but there are nuances. First of all, it's wet. certificate required for issuing F-4 (f-5i), without it there are problems at the terminals. And it makes no sense to make it for a batch of 50 kg, because. She is standing. The second nuance is the cost of delivery, the board takes 350 rubles per kilogram (delivery within 1 day). And calculate for yourself, documents + transportation = red caviar, at the price of black caviar. including buying from me is not the best option.

Hello, I want to take several containers of 14 kg of chilled caviar. Medium salt, there is an additive E200 and E 211. But I can store it on a glazed balcony. The temperature can range from -6 to + 6. Until NG does not deteriorate (containers tightly closed) ? Thanks for the answer.

Hello, -6 - +6 are terrible storage conditions. Think for yourself, caviar will be thawed once a day. Destroy the product. Medium salting is thawed at -1..-2 degrees, you need to store either in the refrigerator at 4..6 degrees, if for a short time, or freeze for long-term storage

Valentine. I read everything conscientiously, I was impressed, but I still didn’t understand how best to do it: freeze fresh, and then defrost and salt, or, salt, and then freeze. It's about only about 300 grams, but I want

Hello. Of course, it is better to immediately pickle, and then freeze.

thank you very much, everything is clear now

Hello! I have a question! We bought black caviar, in a tin can, of course, it was already frozen on the ship. For 8 hours of flight (her husband was taking by plane), she got exhausted. Unfortunately, there is no opportunity to eat it now (I am pregnant, and as far as I know, it will be dangerous due to possible listeria). Please tell me if it is possible to freeze her again. The jars have not been opened, they are hermetically sealed.

Thanks in advance for your reply!

hello, unfortunately I can’t answer you, because. I have never dealt with black caviar and I do not know either GOSTs, or the manufacturing process, or storage conditions.

Hello! Tell me please. We bought red caviar on 11/13 and stupidly put it on the bottom shelf in the cupboard (where the canned food is) and only today they remembered about it (11/19) and immediately put it in the refrigerator. Could anything have happened to her during this time? Will it keep in the fridge until the new year?

Sasha, each such case is private. After all, I do not know the storage temperature on the bottom shelf in the closet, nor do I know the percentage of salt, nor the quantity and presence of antiseptics in the product. Offhand, I can say (very approximately) that the average salt is stored for about 2 weeks at a temperature of 10+ degrees. I can advise you to just open the jar and smell the contents. Just look at the grain for color and evaluate the consistency. Spoiled caviar smells very sharp almost immediately, the eggs darken (at first in the area of ​​​​contact with air), the caviar becomes soft, bursts and mucus appears at the bottom of the jar. If your caviar has not gone bad, I recommend freezing it immediately until the New Year holidays, if it has not been frozen before.

Do I need to take it out of the jar or can I just put it in the freezer? The fact is that today they opened one jar and it is absolutely normal. Maybe you can leave it like that in the refrigerator for up to ng? Or is there still a high risk that it will deteriorate?

Of course, you don't need to take anything out. If the caviar is on varex, then it will stay in the refrigerator until February, this thing kills all living things. If on bnk, sorbin or aspirin, I would not risk it.

On November 22, we sent 50 kg of sockeye salmon to Yaroslavl, at the request of the seller I confirm that the caviar is from my factory, premium quality, salt 3.1%, documents are available (according to F-2 and veterinary reference).

Seller Andrey,39

Hello. We bought a cube of salmon caviar according to an ad for avito 12 kg, frozen, thawed at zero temperature for two days, wrapped the cube in a blanket so that we didn’t feel the temperature difference when the refrigerator was opened. and the caviar seemed to become watery and a little darker than it was on top. Tell me, did we thaw it wrong, or we were sold a low-quality product. And is it possible to do something with it, or just throw it away?

100% caviar was missing. Such "figures" often pour domestos to the bottom, so that there would be no smell. This season I had the pleasure of dealing with a similar contingent. Sympathize with you. On the neck like this should be given. Nothing can be done with such a product. If the caviar has darkened, then it is gone. But those who sold it to you can teach you to "resurrect" the goods, there are a lot of enterprises in Kamchatka that buy rotten stuff. In my opinion, money is money, and poisoning people is a crime. In prison there is a place for such businessmen.

Good afternoon! Can you please tell me how long caviar is stored in a closed plastic container (0.5 kg) in the refrigerator? Will not deteriorate in 1.5-2 weeks?

If the quality is normal, up to 30 days you can not worry.

Good afternoon! Very useful tips)))) Tell me how I should do it: I bought caviar for 13kg 5 barrels. Previously, it was defrosted at a temperature of -4, now it is on the balcony, waiting for NG. During the day the temperature is +4, at night -4, this is in one day, then we expect the weather to be 0-5.

It is possible to put in the refrigerator where the stable temperature is + 2 + 4, but this is “+”. I’m afraid he won’t live to see NG, but at the same time this difference is on the balcony. Thank you)

60kg is already a volume, I think you have already familiarized yourself with the rules for storing products and understand that it is not worth re-freezing caviar. Medium salted caviar is thawed at a temperature of -2-3 degrees, with fluctuations of +\- 4, the water constantly changes its state of aggregation. The disadvantages are obvious, the quality is every second defrosting of 15-30% of the spatula (caviar is 90% water, the ice breaks the shell), the more "liquid", the more destructive the subsequent freezing. Quality - protein molecules are surrounded by water and each time the protein is frozen, the protein is destroyed, and in your case, the freezing is slow, which enhances the effect. If there is a barrel on the balcony, then in a day it does not have time to completely freeze / melt, as a result, the ice formed at the edges damages still soft products.

Maybe I'm chewing too much, it's just that questions of this kind often appear. I hope you decide on a storage method. The only thing I want to note is that you wrote that it was defrosted at -4, but in this case, with a successful combination of weather conditions (I don’t think that there will be no frost before New Year), the caviar has a chance to stand. But there's no point in taking risks anyway.

i.e., if I understood correctly, it would be better to put it in the refrigerator where it is stable + 2 + 4?

Hello, we want to fly to Vladivostok to buy a car and send it on a car transporter. Because You can’t take caviar on a plane, and we won’t have luggage, the idea crept in to put it in a car, but it will take about 3 weeks to go, will caviar survive in the cold for such a time? We want to take about three kilograms, but what container to choose, if it is still possible?

You can take caviar on a plane, even in hand luggage, even in luggage. Especially 3 kg. At a stable temperature below -5, caviar will not deteriorate in 3 months, freeze it in advance in the freezer (the lower the temperature, the higher the quality of freezing).

Hello! And how long will red caviar be stored in a tin at room temperature? Or, let's say, is it possible to send caviar by mail (2 weeks will go); it's winter now...

in a tin can and will not deteriorate in 3 weeks (this is according to personal experience, and not according to storage standards). I sent many times from Kamchatka, sometimes the parcel went for more than a month.

According to GOSTikra, it is stored at a temperature of -6..-4 for a year. But for some reason, nowhere is it written what is the shelf life at a different temperature, for example +15 degrees? Is it really such a tight storage range? There are no other transportation options, albeit with a reduction in storage time?

GOSTs are prescribed for enterprises, they take into account GOSTs for manufacturing. Based on what the storage temperature and terms are taken. If they describe how long caviar will be stored at a temperature of +15, +16, +17, in space and on board a submarine, then the document will compete in volume with “People good will» Jules Romain. The range is certainly not rigid, but a storage temperature above -2 is highly undesirable and reduces the shelf life by several times.

Hello. Please tell me, we have such a situation: We buy caviar in cubetainers from the factory. Then it is transported to us within three days (in a frozen form) How to properly defrost it and package it? Are there any tricks? And isn't she sporting at the same time? Thanks in advance for your reply.

Hello, now under NG it’s not at all up to the site, sorry for the long answer. Proper defrosting at -1 degree for 3-5 days, depending on salting. At home, in the refrigerator, it is defrosted within a day, without loss of quality and a presentable appearance. In terms of packaging, if you are engaged on a permanent basis, and only packaging (without rattling, without squeezing, etc.), the cheapest is to take a machine based on Makiz (special equipment includes the entire line, which you don’t need). At home, I used to use a “colander” (a large spoon with holes), now I’m laying it out like a native :) On a trip, I spied a wooden spoon with a longitudinal slot of about 0.5 cm (I’ll throw off the photo later), the plus is that the tree, unlike metal does not oxidize soft material gives less spatula, and thanks to the slot, rather than a lot of holes, the spoon does not clog, which again reduces the percentage of spatula. I hope I didn’t get carried away by the advertisement of the “banal spoon with a hole” 🙂

Thank you very much!)

Good afternoon. Please tell me if the caviar came from the Far East 09.12. I don’t know in what container, but it came into our hands in a 1kg plastic container, I didn’t open the jar. How to store? I just put it in the refrigerator on the bottom shelf t + 2, it will live to NG. Or better put in the freezer.

Without an antiseptic, it is better to remove it, if it survives with it.

Hello! Please tell me, they took 0.5 kg of caviar in plastic, how to save it until the new year? Would it be better to put it in glass? And how to transport it on the train? So that it arrives and does not disappear!

Good evening, I have already answered similar questions many times. It’s not worth shifting, why once again give access to bacteria. For transportation, it is advisable to freeze and ask the conductor to put it in the freezer on the train. For 2 weeks, packed caviar in the refrigerator will not deteriorate.

Good afternoon, we bought 2.5 kg of caviar packaged in soft plastic containers of 250g each, froze it, tonight the refrigerator broke down and thawed along with the caviar! What to do now, there are 2 weeks before the new year, how to save caviar?

If I were you, I would freeze again, even though these are against the rules. Unless, of course, during defrosting, the caviar did not turn into jelly, but retained its normal state. If, during defrosting, a lot of spatula formed, there is a lot of liquid at the bottom, then it is necessary to rinse the product (there is an instruction in the comments above) and then freeze it.

Yesterday they gave me red caviar in a plastic container. Opened and tried. The question is, can it be frozen until NG?

Can. I think it is even necessary, since you have already opened it.

At first glance, everything was fine with her, whole eggs, there was practically no liquid, they froze, let's hope that everything will be fine with her! Thank you very much!

Antiseptics have been mentioned many times, could you give information on the necessary and sufficient doses and concentrations separately - Japanese mixture, chlorhexidine, aspirin? Thank you.

The question is very good, but I can only give an approximate answer to it. This is part of the fish technologist. I think it's better to clarify with him, so as not to be mistaken.

hello! tell me please, I bought caviar, I decided to check it, I fill it with boiling water, the protein does not curl up, the caviar does not turn white and when frozen, it seems to turn white, the caviar does not melt in boiling water.

it seems to eat like a real one, everything bursts, but it tastes embarrassing, so I decided to check that no embryos are visible, no protein is visible during cooking and freezing (((what kind of nonsense?

I WROTE YOU IN DETAILS ON THE MAIL)) PLEASE LOOK AT)

Hello, my site is more like a hobby than a tool. I don't sell anything through it. Maybe that's why I check comments 1-2 times a day. Replied to your letter. Indeed, the situation is not normal.

Hello! Tell me, please, I bought coho salmon caviar in September (it was very tasty and fresh) and stored it at -6 degrees, but when I opened it after 2 months, it acquired a more pronounced fishy smell (as if it gave away fish oil, rancid). What is the reason for this? Is it possible to store coho salmon for such a long time (sockeye salmon, by the way, also behaves this way during storage) or is it not intended for such storage. Thank you. Regards, Anna

Good evening. Sockeye salmon is generally very poorly stored and begins to "flow" already in the fall. The fishy smell is the first sign that it is time to eat the caviar, after 1-2 days of the refrigerator bitterness appears, then aftertaste and viscosity. You did not store caviar for a long time, apparently it was not completely frozen, once it got spoiled, the recommended temperature for long-term storage is -18 (freezer). The caviar of pink salmon, chum salmon and chinook salmon is best stored. Coho salmon, like sockeye salmon, does not cost very well. But in the freezer, any caviar lies for 10 months, this is verified.

PIKA83, thank you so much for the article!

To your health, since you are writing a comment, it means that you have reached the end of the page, there are already 5 times more comments in volume than the article :) You probably need to do something with this, otherwise it is inconvenient to read.

Thanks a lot. Can you tell me more, please, are vitamins in caviar preserved at minus 18 at all?

Yes, of course, vitamins, as far as I know, are not afraid of frost.

Hello, I wanted some advice! !I want to keep it until the new year! Will it go bad in the refrigerator in a week or can I freeze it back? Thanks in advance!

It is not advisable to re-freeze, if it is not low salt, then it will stand up to ng, if you are not sure about the salt, it is better to freeze it, so 100% will live. Check the account, believe me, you will immediately understand that the caviar has disappeared by smell and appearance. It's a pretty picky product.

And how then to check that would not be poisoned?

Thanks for the answer! She thawed, she didn’t give anything juice, whole dense eggs! I’ll hope that she will live, it’s just that she was already frozen before us 2 times, 3 times to freeze, I think she won’t live after defrosting!

Good afternoon! Please tell me: caviar in plastic 0.5, the jar has not been opened. I brought it home in the evening at about 23 and forgot to put it in the refrigerator. Removed only in the morning at 6.30. Do I need to take some action or nothing will happen to her? It looked the same as it was. Thanks in advance for your reply.

what can be done here? caviar is a common product, like sausage :) if it is gone, then the refrigerator will not help. I think you should not worry, salty foods do not spoil overnight, of course, if your house is not +30 Celsius

Tell me how and with what it is still possible to save coho salmon caviar from the fishy smell (fish oil) and bitterness. After freezing, such consequences were discovered (I wrote about it earlier). Or just throw it away now.

Depending on what you understand by the word "save". You can also soak absolutely rotten, black caviar in the bathroom, add flavorings, dyes and flavor enhancers, drive it away with a centrifuge and it will look like an excellent product, but by the properties you yourself understand what happens. If the caviar has not deteriorated, but a small “smell” has appeared, although sockeye salmon and coho salmon have a fishy smell initially, then it is worth re-washing it, I wrote a method above in the comments, the main thing is not to overdo it in brine, so as not to oversalt.

Good afternoon. Tell me, if you transfer caviar from plastic to a sterile glass jar under the neck (I understand correctly, there should be as little air as possible) and wrap the food cover (so that there is no oxidation), close iron lid. Will storage be different from plastic?

3. Very often I noticed that caviar is stored for a very long time in the refrigerator for a couple of months in plastic, while I know for sure that no one has sterilized the plastic. Is this due to the large amount of chemistry? Urotropin?

4. What kind of caviar is going without moisture now? Beautiful, dry, dense, even a plastic spoon breaks. Chemistry or such and should be caviar. I can attach a photo myself.

Worse or better caviar without moisture.

1. You wrote everything correctly, if there is no contact between the metal and the acidic environment, oxidation will not occur, incl. cling film a good choice. Plastic is not transparent, caviar does not like direct sunlight. Otherwise, there are no differences between glass and plastic.

2. The rate of reproduction of bacteria is directly proportional to temperature. When defrosting, they are activated, respectively, you re-freeze you are no longer a fresh product. Also, during freezing, proteins are partially destroyed, which by structure contain a large percentage of water, each repeated freezing increases the percentage of destruction at times. Well, lopanets, also an unpleasant consequence.

3. It is chemistry, even if it is cool to salt the caviar by 5%, it will not stand in the refrigerator for more than 40 days without chemistry. Verified by experience.

4. It's hard to answer here. Many acquaintances make caviar at home, hang it in gauze for a day. As a result, the caviar is very dry. At factories, it is driven away by a centrifuge, as a result, a very small percentage of brine remains. But as a result of storage, caviar gives off “juice” and liquid appears. This is especially characteristic of sockeye salmon, usually it does not cost more than before NG, it flows strongly. Personally, I don't trust dry, glossy products. Because overwashed rotten usually looks like a picture. Even fresh caviar that has stood for a week has liquid enough to dig deep into a bucket with a large spoon. But I can also slander the seller, because they could sell you a jar in which they put caviar from the very top of the cube, the top layer is always dry.

Elena. Thanks a lot for the replies. I'm already thinking maybe it's from Alaska raw materials. They began to send this one to our city from Moscow. I saw the whole cube of 25 kg. Everything is perfect on the bottom. I tried

Delicious. Malosol. That's where the thoughts crept in. Something is wrong with her. Bright orange. Beautiful. Too bad you can't post photos here. I wanted to write to you. Did not work out. Can I get in touch with you personally. There are a few more questions about caviar.

My number.23

email or skype petroppavel

Wrap with cling film, close the iron lid on top of the film.

Thanks for the replies in advance)

Hello. Can you suggest. After two weeks, caviar, when stored in the refrigerator, began to give soap. Ugh…

I don’t understand ... either the vein is still caught or the worm ...

Does sunflower oil produce the taste of soap? I couldn't even imagine it. Very interesting))) I wanted to throw it out. I will leave then on face masks.

You write very interesting. And no embellishments. Thank you. Elena.

Good day! I have the following situation, or as in school puzzles, given))) 15 kg of red caviar, low salt, packing 0.5 kg in plastic containers. The time from purchase at the factory to handover is 3 days. Transportation, first 12 hours by car, then 9 hours at the airport, then 2 hours in flight, then 5 hours of waiting at the airport, then 4 hours in flight. Further easier, the night at home can stand in the refrigerator or freezer. The transportation of the product will be carried out in a “backpack” type burden)) please tell me how to solve this problem so that the containers do not crumple, there are no bursts and liquids during this time and, most importantly, that the blower arrives without spoiling. Maybe put them first in boxes and then in a backpack? The caviar has already been frozen once and I am afraid that it is impossible to do without re-freezing. Or it will be enough to put ice bottles on the first stage of transportation (in the car for 12 hours, it is sometimes even very warm there, there is no trunk). Thank you in advance, you have a lot of useful information

As I understand it, you take caviar in Kamchatka and carry it through Khabarovsk by plane? 3 days of waiting from Ust-Kamchatsk or the North or something?

Maxim you really painted like a textbook :) Total turned out 104 hours = 4 and a few days (3 of which caviar is not clear where :)).

It turns out that you have caviar on your hands for only 32 hours. During this time, it certainly will not deteriorate. No need to freeze. Cover with ice or buy a reef box. Plastic containers 0.5 are extremely unreliable during transportation. I probably sent it 100 times already and absolutely always 3-4 cans at the bottom of the box burst, it happened even worse. So take it in hand luggage. Everyone flies from Kamchatka with bags in the cabin. This is fine. It’s bad in the car that there is no trunk, 12 hours is certainly not critical, but it will shorten the life of the caviar decently. In any case, you are transporting the product in violation of all state standards and norms. The caviar will arrive, it will not disappear, but it will not be stored for long after such adventures. I think no more than 5 days in the refrigerator. Upon arrival, either eat immediately or freeze.

Thank you very much, then I’ll think about how best to fold the containers so that they don’t break))) but I’m taking them from the Magadan region and yes, through Khabarovsk. There, I hope, they will let you in with hand luggage in the form of caviar.

Hello! tell me please, if the caviar was taken out of fresh fish and lay for 1 day in the refrigerator, can you still add salt? in fact, we have already salted, the color is embarrassing, it is darker than in a jar