Caviar

How to preserve Caviar

What is Caviar?

It is called CAVIAR, the eggs of sturgeon fish that are destined for consumption in banquets and buffets. They do not always come from the sturgeon, they can also be from other fish such as cod, salmon, lumpfish, among others, whose eggs are placed in black dye to look like Sturgeon. Since Sturgeon is a very rare and scarce species, caviar is really expensive, sturgeon fish farming has been developed, which is a way of producing it in captivity, bobtail in nurseries. When they reach the fertile age, they are artificially inseminated and when the time is right, the eggs are extracted, cleaned, salted and packaged. The best and most expensive CAVIAR is the one that comes from the countries on the Caspian Sea as Aserbaiyan, Iran, Russia, although there is caviar that comes from Canada, Romania, France, not as expensive as substitutes, red caviar or salmon and other fish different from Sturgeon.

How to buy Caviar.

It is advisable to buy the CAVIAR packaged in glass containers and not in cans because they can alter its flavor.

Classification, characteristics and quality.

The caviar is classified according to the size of the egg, the firmness of the grain and its flavor. After cataloguing them based on the above characteristics and if they are suitable, it is passed to classify them according to the color.  If they have very clear tonality, they are called Imperial and if it is darker they are called Royal. The inferior to these two is called Classic. Any of these categories are of great quality.

Other types of Caviar

  • Hackleback Caviar: It is black and shiny, medium size, firm texture, buttery flavor characteristic in other caviars, plus sweet and walnut.
  • Paddlefish Caviar: It is light grey, shiny, almost platinum-coloured. Buttery flavor.  It replaces very well the Beluga caviar.
  • Bowfin Caviar: Best known as Cajun Choupique. Black. Firm and smooth taste. It is also considered another of the best substitutes of the Beluga although it is smaller. It has a distinctive characteristic of Sturgeon.
  • Whitefish Caviar: Natural Golden Color. Small-grained and crispy. Soft taste. It’s from the salmon family. It can be aromatized with ginger and/or truffle.
  • Trout Caviar: orange-gold. Very soft taste. Big Grain.
  • Capela Caviar: small-grained. Artificially colored red or black. Pasteurized.
  • Lumpfish Caviar: Fine and crispy grain. As a fish of icy waters, it is well known and desired in the Nordic countries. Economical and pasteurized. Intense flavor. Black or red Color. It is served as an aperitif.
  • Salmon Caviar: Large size. Golden orange or reddish-orange and bright Color. Characteristic flavor. Preferred by the sushi chefs of the whole world. Large size even bigger than Beluga. As the salmon is a fish with scales, this caviar is considered by the Jews as a kosher food.

Uses:

As an appetizer. In buffets and cocktails (canapés), on bread or biscuits.

Storage:

Without uncovering the preserves can be stored at room temperature. Once uncovered store and keep in refrigerator. The expiration date of the same is to be observed, since a quality product always has it and does not admit expired products.

Conservation in buffets.

Fresh Caviar: It can be preserved while it is consumed, placing it on a container with ice, to guarantee its nutritional properties and organoleptic qualities (flavor, texture, smell, color, etc.). It has better taste but less duration. It is preserved after being opened for up to 4 days in the refrigerator in its own container. Pasteurized caviar can be stored at room temperature in its container, without being uncovered, for up to 6 months and cooled by going to serve it. The caviar if it is in pasta or pressed lasts up to 3 months.

CAVIAR never freezes. It must be kept in its original container and at a temperature between-2 degrees C and 2 degrees Celsius or on ice.

Service.

  • It is usually served as an aperitif (appetizer).
  • It should be cooled for at least 15 minutes before serving.
  • The caviar is uncovered and served in a bowl of glass or glass and placed inside another with crushed ice halfway.
  • A spoon is placed to serve it, never plastic.
  • It can be eaten directly with spoon, or…
  • Accompanied with pretzels or slices of toasted bread with butter.
  • Also with cheeses, dry white wines, champagne or cold vodka or ice.
  • or with non-alcoholic beverages such as grape juice.

Conservation:

Cooling.

Duration:  

4-90 days approx.

Note:

When opening a container of caviar and close it, it will have a limited lifespan due to the air that already entered this and similarly the temperature of the refrigerator is not so high for good conservation for a long time, which is why it is advisable to consume Once. Fish or any other food should be handled with clean hands and utensils.

CARP

Tent

Tent

Purchase:

The CARP, it’s a freshwater fish. There is a pond and a river, it is much better than Rio. It’s originally from Asia. In the Czech Republic, Slovakia, Poland, Croatia, carp is a traditional dish of “Christmas Eve” day. Common carp can measure 1.20 m. and weigh up to 9 kg.

Their meat has many nutrients although it is heavy for the organism.

Freshness:

It is observed in its firm texture, fresh smell, not ammonia. The scales on your skin form like a mesh.

If you buy the fish either frozen or not, you have to be careful not to lose the “cold chain”, which is why you must buy at the last moment before leaving the supermarket and if possible place it in a thermal bag for transport. When you get to your destination put it in the freezer.

Immediately put in the refrigerator, if you are going to refrigerate to consume maximum the other day. Marinate or season.

Uses:

Cooking can be done on the grill, in sauces, poached (cooking in water).

Storage:

Refrigerate seasoned if ready to be prepared (24-36 hours). Pack portioning and freeze immediately, if it is to be consumed later.

It is necessary to keep in mind the avoidance of “cross contamination”, that is to say, when storing a cooked steak should not be near one crude.

To defrost, pass the freezer to the refrigerator the night before brewing, or place in water at room temperature in the refrigerator for 10 minutes. Do not defrost at room temperature.

Conservation:

Freeze.    Cool.

Duration:          

Two months.  1-3 days approx.

Tips

If you want the fillets to retain their shape, do not remove the skin when cooking.

Note:

The fish must be bought at the end of the market, so that the “cold chain” of the product is not interrupted and when it reaches its final destination, place it immediately in the refrigerator, either to freeze or to refrigerate if it is going to consume maximum the other day.

Handle fish with clean hands and utensils (tables, knives, bags and containers).

Hake

Hake

Hake

HAKE FILLET

HAKE FILLET

Purchase:

HAKE is a saltwater fish. Purchase: The HAKE, its meat is very delicious and is prepared with different sauces or grilled. It can be kept easily.

Freshness:

It is appreciated in, its firm texture, either whole or in fillet. Fresh smell of sea. If whole his eyes are crystalline and bulging, never opaque.

The fish must be bought at the end of the market, so that the “cold chain” of the product is not interrupted and when it reaches its final destination, place it immediately in the refrigerator, either to freeze or to refrigerate if it is going to consume maximum the other day.

Uses:

Its meat is very delicious and prepares whole, fried. Fillets, grilled, sauces and gratin, among others.

Storage:

It can be frozen in portions, in plastic bags. Or refrigerate seasoned, if it is to be consumed soon.

Put to defrost with time inside the refrigerator on a container. If it is forgotten, place the part or package in a container with water at room temperature, inside the refrigerator. For about 10 minutes.

It is necessary to keep in mind the avoidance of “cross contamination”, that is to say, when storing a cooked steak should not be near one crude.

Conservation:

Freeze.      Cool.

Duration:  

4 months approx.  2 days approx.

Note: Once thawed, the fish should not be re-frozen, since microorganisms have been activated and can become toxic to the organism.

Fish or any other food should be handled with clean hands and utensils.

Sole

Sole

Sole

SOLE FILLETS

SOLE FILLETS

Purchase:

The SOLE, is a fish of saltwater and of the finest. Of white meat, firm and of excellent taste.

Freshness:

It is seen in its firm texture, either whole or in fillets. Fresh smell of sea.

The fish must be bought at the end of the market, so that the “cold chain” of the product is not interrupted and when it reaches its final destination, place it immediately in the refrigerator, either to freeze or to refrigerate if it is going to consume maximum the other day.

Uses:

You can prepare whole fried or fillets with a variety of sauces or grilled.

Storage:

It is stored in plastic bosas, per unit, if it is going to freeze and immediately when it reaches its final destination.

If it is to be prepared soon, marinate and refrigerate in bowl with lid preferably of glass and place for maximum 2 days in the coldest part of the refrigerator.

Its frozen duration, 4 months approx. Refrigerated, approximately 2 days.

It is necessary to keep in mind the avoidance of “cross contamination”, that is to say, when storing a cooked steak should not be near one crude.

Conservation:

Freeze.          Cool.

Duration:    

4 months approx.     2 days approx.

Tips: If you want the fillets to retain their shape, do not remove the skin when cooking.

Note: Once thawed, the fish should not be re-frozen, since microorganisms have been activated and can become toxic to the organism.

Fish or any other food should be handled with clean hands and utensils.

 HOW TO PRESERVE THE MERO FISH?

 HOW TO PRESERVE THE MERO FISH?

HOW TO PRESERVE THE MERO FISH?

Buy the Mero fish:

THE MERO FISH, is a marine or saltwater fish. It is located on the coasts of Mexico.

It is a large fish.
Its meat is little appreciated although it has delicious flavor. Its cut usually is in fillets.

To CONSERVE MERO FISH optimally, it must be purchased at the end of the market,

Applications:

The Mero fish is prepared fried, grilled, milled (flour and fried in butter) or Provencal (sauce with garlic, parsley and tomatoes).

Storage of the Mero fish:

The Mero fish should be refrigerated seasoned, if it is going to be consumed soon. It can be frozen in portions, in plastic bags.

How to Thaw the mere fish?

the fish is kept for a while inside the refrigerator (never at room temperature) and on a container.

If you forget, place the piece or package inside a container with water at room temperature, inside the refrigerator for approximately 10 minutes.

It is necessary to take into account the avoidance of “cross contamination”, that is, when storing a cooked fillet it should not be close to a raw one.

Conservation of Mero fish:

Freeze.
Refrigerate.

Duration suitable for human consumption:

4 months. 2 days approx.

Note:

The fish, once thawed, should not be refrozen, since the microorganisms have been activated and can become toxic to the organism. The mere fish or any other food must be handled with clean hands and utensils.

ESTURION

How to keep the Sturgeon fresh.

Description:

Sturgeon, it is the largest freshwater fish. In adulthood it can measure up to 5 meters long and weigh up to 350 kg. There are more than 20 varieties of sturgeon. Sturgeon is a species of the Caspian Sea and the Volga River (Russia). It is also highly coveted in Europe, and its caviar (fish eggs) in the whole world.

How do you know if the sturgeon is fresh?

When you go to acquire the Sturgeon, you have to consider:

  • Fresh and soft smell. Sour, stale or ammonia-like odors indicate poor quality.
  • Its consistency or texture must be firm. The flesh must not be like mass or slug.
  • It's good to know that once frozen fish loses firmness.
  • If it is a complete piece, its eyes must be transparent, not turbid because it indicates that it has lost freshness.
  • Sturgeon if possible should be purchased when refrigerated or on ice. The storage temperature of the fresh product must be 0 to 4 degrees centigrade. For the frozen product is less than 20 degrees centigrade or more.
  • Do not buy frozen sturgeon when the package is open or broken.
  • Sturgeon must be bought at the end of the market, so that the "cold chain" of the product is not interrupted and when it reaches its final destination, place it immediately in the refrigerator or refrigerator, whether it will freeze or refrigerate if it is to be consumed maximum the other day (24 hor AS).
  • When you buy Sturgeon to freeze it for several days, it is recommended to buy it frozen.
  • Attention should be given to information on banned or endangered species, times of "red tide" or any type of contamination.

Uses:

The sturgeon is grilled, creamed or poached.

Storage:

  • Refrigerate the seasoned sturgeon, if it will be consumed soon (24 hours).
  • Avoid cross-contamination during storage in the refrigerator. In other words, do not place raw sturgeon without being well packaged, next to cooked or ready-to-eat foods.
  • The one that is going to freeze the sturgeon, to pack in portions according to the number of diners (people who feed at home), in plastic bags so as to only thaw what is going to be consumed in the day.
  • Remember that Sturgeon being frozen loses its natural characteristics.
  • Defrost with time in the refrigerator (never at room temperature or under the water stream) on a container. If you need to defrost quickly, place the part or package in a well-closed plastic bag, and it is in a container with water at room temperature and inside the refrigerator. For about 10 minutes.
  • Keep in mind the avoidance of "cross contamination", that is, when storing a cooked steak should not be near one crude.

Conservation:

Freeze. Cool.

Duration:    

4 months frozen.        1 day approximately refrigerated.

Note:

Once thawed, the fish should not be re-frozen, since microorganisms have been activated and can become toxic to the organism. Fish or any other food should be handled with clean hands and utensils.

Sea bass

How to keep the fresh steal.

Description:

The sea bass is a sea fish or saltwater. It is located in the Gulf of Mexico (Atlantic) and in the Mediterranean Sea (Atlantic). His flesh is much appreciated, white and fine.

How do you know if the bass is fresh?

When you go to acquire the bass you have to take into account:

  • Fresh and soft smell. Sour, stale or ammonia-like odors indicate poor quality.
  • Its consistency or texture must be firm. The flesh must not be like mass or slug.
  • White.
  • It’s good to know that once frozen fish loses firmness.
  • If it is a complete piece, its eyes must be transparent, not turbid because it indicates that it has lost freshness.
  • If possible, the Snook should be purchased when refrigerated or on ice. The storage temperature of the fresh product must be 0 to 4 degrees centigrade. For the frozen product is less than 20 degrees centigrade or more.
  • Do not buy frozen bass when the package is open or broken.
  • The snook must be bought at the end of the market, so that the “cold chain” of the product is not interrupted and when it reaches its final destination, place it immediately in the refrigerator or refrigerator, whether it will freeze or refrigerate if it is to be consumed maximum the other day (24 hours ).
  • When you buy bass to freeze it for several days, it is recommended to buy it frozen.
  • Attention should be given to information on banned or endangered species, times of “red tide” or any type of contamination.

Uses:

It is prepared whole, sliced, fillets, to the mill or in sauces.

Storage:

  • Refrigerate the seasoned bass, if it will be consumed soon (24 hours).
  • Avoid cross-contamination during storage in the refrigerator. In other words, do not place raw bass without being well packed, next to cooked or ready-to-eat foods.
  • The one that is going to freeze the snook, to pack in portions according to the number of diners (people who feed at home), in plastic bags so as to only thaw what is going to be consumed in the day.
  • Remember that the bass being frozen loses its natural characteristics.
  • Defrost with time in the refrigerator (never at room temperature or under the water stream) on a container. If you need to defrost quickly, place the part or package in a well-closed plastic bag, and it is in a container with water at room temperature and inside the refrigerator. For about 10 minutes.
  • Keep in mind the avoidance of “cross contamination”, that is, when storing a cooked steak should not be near one crude.

Conservation:

Freeze. Cool.

Duration:    

4 months frozen.        1 day approximately refrigerated.

Note:

Once thawed, the fish should not be re-frozen, since microorganisms have been activated and can become toxic to the organism. Fish or any other food should be handled with clean hands and utensils.

Sardine

Sardine

Sardine

Purchase:

The SARDINE, sea fish or saltwater. Small, blue, or fatty (it has 10% omega-3 fat) that helps lower cholesterol and triglyceride levels and is rich in protein.

Freshness:

This fish is delicate and decomposes easily, which is why it is exported smoked, salted or canned in tomato sauce or oil and has great calcium content because it contains thorns.

The fish must be bought at the end of the market, so that the “cold chain” of the product is not interrupted and when it reaches its final destination, place it immediately in the refrigerator, either to freeze or to refrigerate if it is going to consume maximum the other day.

Uses:

Fresh can be prepared to provencal or fried.

They are not advisable for people who suffer from gout, because of their high purine content that in the organism they become uric acid.

Storage:

If you get fresh, marinate and prepare at once. Otherwise freeze immediately after washing with cold water drain and pack in portions.

Defrost with time in the refrigerator (never at room temperature) and on a container. If it is forgotten, place the part or package in a container with water at room temperature, inside the refrigerator. For about 10 minutes.

It is necessary to keep in mind the avoidance of “cross contamination”, that is to say, when storing a cooked steak should not be near one crude.

Conservation:

Cool.         Freeze.

Duration:     

1-2 days approx.  1-2 months approx.

Note: Fish or any meat, once thawed, should not be re-frozen as microorganisms have been activated and may become toxic to the organism.

Fish or any other food should be handled with clean hands and utensils.

Red Snapper

Red snapper

Red snapper

Purchase:

The HUACHINANGO or RED SNAPPer is a saltwater fish. It is located on the coast of Mexico.

Freshness:

Non-soft firm texture, crystalline and bulging eyes (not opaque), pleasing smell to sea (not ammonia), intense Color.

The fish must be bought at the end of the market, so that the “cold chain” of the product is not interrupted and when it reaches its final destination, place it immediately in the refrigerator, either to freeze or to refrigerate if it is going to consume maximum the other day.

Uses:

It has a delicious meat and can be prepared whole, in fillets or slices, baked and also grilled, among others.

Storage:

It is stored in plastic bosas, per unit, if it is going to freeze and immediately when it reaches its final destination.

If it is to be prepared soon, marinate and refrigerate in bowl with lid preferably of glass and place for maximum 2 days in the coldest part of the refrigerator.

It is necessary to keep in mind the avoidance of “cross contamination”, that is to say, when storing a cooked steak should not be near one crude.

When defrosting, move to the refrigerator. Never defrost at room temperature. Once thawed, do not re-freeze, because microorganisms are activated and can become harmful to health.

Conservation:

Freeze.         Cool.

Duration:  

4 months approx.    2 days approx.

Note:

Once thawed, the fish should not be re-frozen, since microorganisms have been activated and can become toxic to the organism.

Fish or any other food should be handled with clean hands and utensils.
Note:

Fish or other food should be handled with clean hands and utensils.

Anchovy

Boquerón

Anchovy

Purchase:

FRESH ANCHOVY, is a saltwater fish, small size and silver color. It is found in all the seas mainly in the Mediterranean.

When the fillets are preserved by the salt method it is called “anchovy” (canned).

It is also found in pasta.

Freshness:

Firm texture and fresh, pleasing smell to sea.

Fresh, her skin is shiny and her eyes are bulging and crystalline.

In canned anchovies, when purchased, check the can that is perfect, not blown, or rusty, with labels in good condition. Look at the expiration date (see canned anchovies).

The fish must be bought at the end of the market, so that the “cold chain” of the product is not interrupted and when it reaches its final destination, place it immediately in the refrigerator, either to freeze or to refrigerate if it is going to consume maximum the other day.

Uses:

Fresh, cooked fried and served as a base for sauces.

Storage:

If it is fresh, wash with cold water, drain, pack in portions and freeze immediately.  Or refrigerate and marinate (season) if prepared soon. Otherwise freeze immediately. Defrost in the Refrigerator.

Its duration, fresh refrigerated and marinated (seasoned), 1-2 days approx. Fresh frozen, about 2 months.

Canned (tin, glass or plastic) without uncovering, it is stored in shelves at room temperature. (See Canned ANCHOVIEs. OR ANCHOVY).

It is necessary to keep in mind the avoidance of “cross contamination”, that is to say, when storing a cooked steak should not be near one crude.

When defrosting, move to the refrigerator. Never defrost at room temperature. Once thawed, do not re-freeze, because microorganisms are activated and can become harmful to health.

Conservation:

Freeze.         Cool.

Duration:   

 2 months approx.  1-2 days approx.

Note: For handling fish or any other food, clean hands and clean utensils (knife tables) must be kept.

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