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Little secrets of a good hostess: how to store caviar
Expensive and very tasty salmon or sturgeon caviar is a rare guest on the table of a significant part of the inhabitants of our country. However, sometimes, all the same, an ordinary man in the street manages to get a solid portion of the delicacy, which is not eaten immediately and must be stored. In order to preserve the unique taste, smell and type of product – of course, we are not talking about an aldegin substitute – you need to know how to properly store caviar.
How to store caviar for the perfect flavor and look
Rules and common misconceptions
When buying a packaged product, recommendations for its storage are indicated on the packaging. However, here it is worth considering some points that will preserve not only the nutritional value, but also the characteristic taste of caviar:
- a properly prepared product does not contain anything except eggs and salt, therefore, its shelf life is limited;
- storage in heat promotes the growth of bacteria and, accordingly, accelerated spoilage. But freezing can also damage the product, since the eggs freeze into a single mass, which is difficult to separate after defrosting. The optimum temperature includes a range of two to six degrees Celsius;
- it is advisable to use non-oxidizing, easily sterilized dishes – glass, ceramics. In plastic containers or metal cans, caviar can acquire an off-flavor;
- high-quality vegetable oil will help keep the product fresh. Eggs are poured onto them from above, protecting them from air access.
Optimal storage conditions: how to store caviar
- Experts believe that the best option for long-term (more than a week) storage of caviar is to keep it in the coldest (closest to the freezer or cooling elements) place of the refrigerator.
- In this case, the dishes for the product are pre-cleaned and sterilized, lubricated with oil from the inside.
- It is necessary to transfer the eggs into a container extremely carefully, when crushed they are stored much worse, not to mention the aesthetic qualities.
- As mentioned above, it is advisable to fill the eggs with vegetable oil, preferably calcined and cooled.
- If we are talking about significant volumes, the question arises whether it is possible to store caviar in the freezer.
Proper packaging, maintaining a uniform maintenance regime and careful defrosting allow this method of long-term maintenance to be allowed. It is only important to remember that it is strictly forbidden to defrost a product in a microwave oven, melting should take place at room temperature, preferably even in a refrigerator. The slower it is, the greater the chance of keeping the eggs intact.