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.

CANNED SARDINES

Purchase.

SARDINEs in canned or concerva, are usually made in a medium of vegetable oil or in one acid (marinade). There are also some packages to the natural (in its own juice). The sardine is rich in omega 3 and calcium.

In glass.

Observe expiration date or expiration time and choose the most distant date.

Check that both the label and the packaging are not broken and that the lid is not blown because it shows that it has been opened, or that its contents are damaged.

If it’s canned,

When you go to buy a canned food you should consider.

That is not covered, adulterated, or blurred. Choose the product with the most distant date to its fulfillment.

  • That the can is in perfect condition, without blows, plunged and much less inflated, because this means that its content is decomposing.
  • That your additional labels and gaskets are without wrinkles or waste, because this shows the degree of manipulation and the treatment they have given the product.

Uses

As an appetizer, as a filling or as a snack. They come in tomato sauce, chutneys and lemon.

Storage

If canned, store on shelf at room temperature in cool, dry place, bearing in mind the expiration date.

If it is uncovered, place in container with lid refrigerate and consume soon. Canned and non-uncovered glass canned foods are stored at room temperature. Refrigerate after uncovering.

Those that are in plastic or vacuum packing, refrigerate, or follow instructions printed on the gasket.

Its duration, preserved without uncovering, at room temperature and in a dry and fresh place, until the expiration date is fulfilled.

Can be uncovered, remove from the can a container with lid if not to spend all the contents and refrigerate for 4 days max. In the coldest place in the fridge.

Conservation

Cool.      Temp. Environment.

Duration:        

4 days approx.    Bal Date. Approx.

Note: Never refrigerate in the can.

Canned foods are stored and kept at room temperature when they have not been uncovered. When uncovered if they are not consumed in its entirety, empty the surplus into a container with a lid preferably glass, to preserve its flavor and refrigerate.

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

Preserved

CANNed Foods are the food we can get in the market that come in cans. There are also PACKAGING, in glass or plastic and tetra-pack. These can be: meats, fruits, vegetables, grains, candies, processed foods in general. Also products that come in cans or plastic packaging such as: milk powder, milkshakes powder (flavors), powdered or granulated products such as coffee, tea and beverages in general. Sauces: tomato, mayonnaise, mustard, meat, salad dressings, among others. Pickles, jams, pasteurized juices and nectars and vegetable oils, among others.

Purchase of canned foods:

When we go to the market to acquire this kind of food, we must take into account,

  • Expiration or expiration date. Observe that it is not altered, overtreaded or covered (hidden). Choose the ones of the most recent or distant date to be fulfilled, in order to count with as much time as possible for their consumption.
  • State of the can. That this does not have blows or dents, that is not blown (high probability of content in bad condition). It’s not rusty.
  • Containers whether in glass, plastic, or Tetra pack, which are not broken, cracked, damaged or dirty. The lid should not be blown or opened. Like the packaging in Tetra pack, they are not badly treated or blown.
  • Labels, which are not broken or wrinkled, let alone with pale or faded colors and that their letters are not blurred or wet.
  • The contents in the glass containers must be, of the characteristic color and its crystalline liquid medium, not turbid.

Uses:

According to each product and its instruction in the packaging.

Storage of canned foods:

Food products packed, canned and canned in general, can be kept at room temperature in cool and dry places, where they do not give them the sun directly, and if they have not been opened for the first time.

Before uncovering them it is advisable to clean them with a paper cloth to remove any dirt (dust).

Once uncovered, they must be refrigerated in their packaging, if they are not cans.

If canned, the contents should be removed from the can and consumed at once, or if there is any leftovers placed in a glass or plastic container with lid and refrigerate. Consume it as soon as possible.

Those who have the sign that says: “Keep refrigerated after open”, such as juices, nectars, should not be exposed to heat, or consumed directly from the container, if not personal or individual packaging. Cover well after use.

Sauces, salad dressings, pickles and jams, do not expose them to heat or use dirty utensils. Cover well after use.

Powdered products should not be served with a wet spoon because it damages their texture by becoming earthy and changing its flavor. Let alone introduce a spoon with which we have tasted the food, because the enzyme that is in the saliva, deteriorates the product powder.

Its duration also depends on the expiration date of the product and its proper storage and conservation.

Conservation of canned foods:

Cool. Temp. Environment.

Duration:    

Expiration date.

Note:

Always handle with clean hands and utensils.

Never put in the containers of the products, spoons or knives smeared with other foods or wet and less with which the food has been tested, because it breaks down, because of the above in the saliva (Ptialina) which is the one that helps to degrade the food. This topic I will develop in later publications.

CANNED OYSTERS

Purchase:

CANNed OYSTERs occupy a highest place within the shellfish and a fine entrance.

Shellfish are more delicate than fish, for this reason you have to take special care when buying them.

Freshness:

When you go to buy canned or packed you have to take into account,

  • Observe the date of expiration, expiration or expiration of the product.

That is not covered, adulterated, or blurred. Choose the product with the most distant date to its fulfillment.

  • Look at the product specifications very well.
  • That the can is in perfect condition, without blows, plunged and much less inflated, because this means that its content is decomposing.
  • That your additional labels and gaskets are without wrinkles or waste, because this shows the degree of manipulation and the treatment they have given the product.
  • If it is glass, plastic or carton (Tetra pack), it is in perfect condition, without breakages or breakdowns.

Uses:

As a starter or appetizer.

Storage:

Canners and Canners in general, if not opened, are stored on shelves (pantry) at room temperature in cool, dry place.

When they are uncovered, refrigerate in a container with a lid if they are canned, and if they are packaged in glass or plastic, they can be kept in their own packaging.

Its duration at room temperature, up to the expiration date approximately. And refrigerated for approximately 3 days.

Conservation:

Cool.      Temp. Environment.

Duration:   

3 days approx.  Date of Bal. Approx.

Note: Always handle shellfish or any food, with clean hands or disposable gloves and those that have already been cooked, with clean utensils.

Periodically check the status of the product and its expiration date to consume it on time. That your packaging has not been blown.

Do not refrigerate in the can.

CANNED SNAILS

Purchase:

The SNAILs, although the land and sea are classified as shellfish.

Shellfish are more delicate than fish, for this reason you have to take special care when buying them.

Freshness:

When you go to buy canned or packed you have to take into account,

  • Observe the date of expiration, expiration or expiration of the product.

That is not covered, adulterated, or blurred. Choose the product with the most distant date to its fulfillment.

  • Look at the product specifications very well.
  • That the can is in perfect condition, without blows, plunged and much less inflated, because this means that its content is decomposing.
  • That your additional labels and gaskets are without wrinkles or waste, because this shows the degree of manipulation and the treatment they have given the product.
  • If it is glass, plastic or carton (Tetra pack), it is in perfect condition, without breakages or breakdowns.

Uses:

For entrance or hors d’oeuvres.

Storage: Cans and canners in general, if not opened, are stored in shelves (pantry) at room temperature in cool, dry place.

When they are uncovered, refrigerate in a container with a lid if they are canned, and if they are packaged in glass or plastic, they can be kept in their own packaging.

Its duration at room temperature, up to the expiration date approximately. And refrigerated for approximately 3 days.

Conservation:

Cool.      Temp. Environment.

Duration:

3 days approx.  Date of Bal. Approx.

Note: Always handle shellfish or any food, with clean hands or disposable gloves and those that have already been cooked, with clean utensils.

Periodically check the status of the product and its expiration date to consume it on time. That your packaging has not been blown.

Do not refrigerate in the
can. Note: Always handle shellfish or any food, with clean hands or disposable gloves and those that have already been cooked, with clean utensils.

CANNED SQUID

Purchase of canned squid: 

CANNed SQUID is a type of molluscs without shells, of gray meat and when cooked they take a pink color, especially the octopus.

CANNed SQUID have in their body elongated some bags of ink. In canned foods you can find them (dark or black), or without their ink (whites). Observe the product specifications very well.

There are different sizes and based on this is made its preparation: the small, are prepared whole, medium stuffed and large slices overflowed or fried.

Shellfish are more delicate than fish, for this reason you have to take special care when buying them.

Freshness:

When you go to buy canned or packed you have to take into account,

  • Observe the date of expiration, expiration or expiration of the product.

That is not covered, adulterated, or blurred. Choose the product with the most distant date to its fulfillment.

  • Look at the product specifications very well.
  • That the can is in perfect condition, without blows, plunged and much less inflated, because this means that its content is decomposing.
  • That your additional labels and gaskets are without wrinkles or waste, because this shows the degree of manipulation and the treatment they have given the product.
  • If it is glass, plastic or carton (Tetra pack), it is in perfect condition, without breakages or breakdowns.

Uses:

They come with or without their ink. For canapés or as a doorway. For rice and stews.

Storage:

Canners and Canners in general, if not opened, are stored on shelves (pantry) at room temperature in cool, dry place.

When they are uncovered, refrigerate in a container with a lid if they are canned, and if they are packaged in glass or plastic, they can be kept in their own packaging.

Its duration at room temperature, up to the expiration date approximately. And refrigerated for approximately 3 days.

Conservation:

Cool.      Temp. Environment.

Duration:  

      3 days approx.  Date of Bal. Approx.

Note: Always handle shellfish or any food, with clean hands and clean utensils.

Periodically check the status of the product and its expiration date to consume it on time. That your packaging has not been blown.

Do not refrigerate in the can.

CANNED OCTOPUS

Purchase:

The CANNed OCTOPUS is a type of molluscs without shells, of gray meat and when cooked they take a pink color.

Shellfish are more delicate than fish, for this reason you have to take special care when buying them. It must be in a reliable, specialized place with suitable cooling equipment and qualified personnel, which guarantees the quality of the product.

Freshness:

When you go to buy canned or packed you have to take into account,

  • Observe the date of expiration, expiration or expiration of the product.

That is not covered, adulterated, or blurred. Choose the product with the most distant date to its fulfillment.

  • Look at the product specifications very well.
  • That the can is in perfect condition, without blows, plunged and much less inflated, because this means that its content is decomposing.
  • That your additional labels and gaskets are without wrinkles or waste, because this shows the degree of manipulation and the treatment they have given the product.
  • If it is glass, plastic or carton (Tetra pack), it is in perfect condition, without breakages or breakdowns.

Uses:

They come in oil, garlic, Galician, among others. For canapés or as a doorway. For rice and stews.

Storage:

Canners and Canners in general, if not opened, are stored on shelves (pantry) at room temperature in cool, dry place.

When they are uncovered, refrigerate in a container with a lid if they are canned, and if they are packaged in glass or plastic, they can be kept in their own packaging.

Its duration at room temperature, up to the expiration date approximately. And refrigerated for approximately 3 days.

Conservation:

Cool.      Temp. Environment.

Duration:       

 3 days approx.  Date of Bal. Approx.

Note: Always handle shellfish or any food, with clean hands and clean utensils.

Periodically check the status of the product and its expiration date to consume it on time. That your packaging has not been blown.

Do not refrigerate in the can.

CANNED MUSSELS

Purchase:

CANNed MUSSELs are clam-like mollusks, although they are larger IN size. His flesh is red or white.

The vast majority that are in the trade are canned, it is very difficult to get them fresh.

Shellfish are more delicate than fish, for this reason you have to take special care when buying them.

Freshness: When you go to buy canned or packaged you have to keep in mind,

  • Observe the date of expiration, expiration or expiration of the product.

That is not covered, adulterated, or blurred. Choose the product with the most distant date to its fulfillment.

  • Look at the product specifications very well.
  • That the can or container is in perfect condition, without blows, plunged and much less inflated, because this means that its content is in decay.
  • That your additional labels and gaskets are without wrinkles or waste, because this shows the degree of manipulation and the treatment they have given the product.
  • If it is glass, plastic or carton (Tetra pack), it is in perfect condition, without breakages or breakdowns.

Uses:

They come in a wide variety of sauces, in marinade, or in olive oil. For canapés or as a doorway. For rice and stews.

Storage:

Canners and Canners in general, if not opened, are stored on shelves (pantry) at room temperature in cool, dry place.

When they are uncovered, refrigerate in a container with a lid if they are canned, and if they are packaged in glass or plastic, they can be kept in their own packaging.

Its duration at room temperature, up to the expiration date approximately. And refrigerated for approximately 3 days.

Conservation:

Cool.      Temp. Environment.

Duration:       

3 days approx.  Date of Bal. Approx.

Note: Always handle shellfish or any food, with clean hands and clean utensils.

Periodically check the status of the product and its expiration date to consume it on time. That your packaging has not been blown.

Do not refrigerate in the can. 

CANNED CLAMS

Purchase:

There are several kinds of clams. The most known are the median (white) and small (gray).

Shellfish are more delicate than fish, for this reason you have to take special care when buying them.

Freshness: When you go to buy canned or packaged you have to keep in mind,

  • Observe the date of expiration, expiration or expiration of the product.

That is not covered, adulterated, or blurred. Choose the product with the most distant date to its fulfillment.

  • Look at the product specifications very well.
  • That the can or container is in perfect condition, without blows, plunged and much less inflated, because this means that its content is in decay.
  • That your additional labels and gaskets are without wrinkles or waste, because this shows the degree of manipulation and the treatment they have given the product.
  • If it is glass, plastic or carton (Tetra pack), it is in perfect condition, without breakages or breakdowns.

Uses:

They are used in different preparations such as salads, pasta, soups, sauces and rice dishes.

Storage:

Canners and Canners in general, if not opened, are stored on shelves (pantry) at room temperature in cool, dry place.

When they are uncovered, refrigerate in a container with a lid if they are canned, and if they are packaged in glass or plastic, they can be kept in their own packaging.

Its duration at room temperature, up to the expiration date approximately. And refrigerated for approximately 3 days.

Conservation:

Cool.      Temp. Environment.

Duration:      

  3 days approx.  Date of Bal. Approx.

Note: Always handle shellfish or any food, with clean hands and clean utensils.

Periodically check the status of the product and its expiration date to consume it on time. That your packaging has not been blown.

Do not refrigerate in the can.

Note: Always handle seafood with clean hands or disposable gloves and those that have already been cooked, with clean utensils.

Anchovy

Purchase:

When you go to buy CANNed anchovies or ANCHOVIEs are canned, canned, glass, plastic packaging. Alone or in olive oil. Also vacuum packed.

If they are packed in vacuum or in plastic packing in olive oil, check expiration date or expiration of the product and that it is not covered or adulterated. And that the packaging is in perfect condition.

In glass:

Observe expiration date or expiration time and choose the most distant date.

Check that both the label and the packaging are not broken and that the lid is not blown because it shows that it has been opened, or that its contents are damaged.

If it’s canned,

When you go to buy canned food you should consider: 

  • Observe the date of expiration, expiration or expiration of the product.

That is not covered, adulterated, or blurred. Choose the product with the most distant date to its fulfillment.

  • That the can is in perfect condition, without blows, plunged and much less inflated, because this means that its content is decomposing.
  • That your additional labels and gaskets are without wrinkles or waste, because this shows the degree of manipulation and the treatment they have given the product.

Uses:

It is usually served as an appetizer (in canapés or raisins). Also in pizzas and salads.

Storage:

If canned, store on shelf at room temperature in cool, dry place, bearing in mind the expiration date.

If it is uncovered, place in container with lid refrigerate and consume soon.

Canned and non-uncovered glass canned foods are stored at room temperature. Refrigerate after uncovering.

Those that are in plastic or vacuum packing, refrigerate, or follow instructions printed on the gasket.

Its duration, preserved without uncovering, at room temperature and in a dry and fresh place, until the expiration date is fulfilled.

Can be uncovered, remove from the can a container with lid if not to spend all the contents and refrigerate for 4 days max.  In the coldest place in the fridge.

Conservation:

Cool.      Temp. Environment.

Duration:        

4 days approx.         Bal Date.

Note:

Never refrigerate in the can.

Canned foods are stored and kept at room temperature when they have not been uncovered. When uncovered if they are not consumed in its entirety, empty the surplus into a container with a lid preferably glass, to preserve its flavor and refrigerate.

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

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