constant attribute of a celebratory feast has for a century red caviar.
Unlike black, red caviar spread to Russia relatively recently, little more than 100 years ago, and since then in the Far East is actively fishing for salmon.Unfortunately, not only foraged specialized fish farms, but also poachers for profit on sales of the expensive raw materials and artisanal cooked eggs.
Traditionally, demand for caviar increased in December, on the eve of New Year and Christmas holidays, so this is the time of purchase is a risk of substandard products poaching, as it falls on the markets and the shops.In a tense economic and financial situation in the country red caviar at a price significantly lower than the prices of retail chains, it will seem a very attractive proposition.But it is on this count and sellers of counterfeit products.Remember that eggs of good quality can not be cheap, but buying cheaper eggs, you are risking your health.
little price
Surely you notice how significant difference between the prices for caviar in glass jars and weight caviar.This is due to the fact that red caviar of the highest quality are always packaged in glass jars.Through the glass you can always see the eggs and check for the absence of sludge (liquid), which indicates the long-term storage of eggs.
Red caviar in the usual cans may not be less than good quality, but in appearance, it will probably be to give top-notch caviar (eggs can be bursting and sticky).But since buying caviar in a can, there is no way to see it - it is recommended to focus on the manufacturer listed on the bank.And he does not necessarily have to have the "Far East" address - the major manufacturers have their plants in different regions of the country.Well, if it be known to you company.
caviar, which is sold by weight or in plastic containers leaking - a calf, which is not intended for long term storage, so the timing of its implementation are minimal.On the shelves with caviar weighed often can see a shapeless mass of caviar and stuck together of broken eggs.This is evidence of improper storage - enough air and low temperature refrigeration cabinets specialized detrimental and irreversible effects on the properties and quality of the product.Pay attention to the terms of the manufacture and storage of such eggs!
By the way, the timing ...
Many people mistakenly believe that the time of manufacture of eggs, said on the tin, it is a period when caviar was harvested.However, the production season and harvesting of eggs lasts from June to September, once a year.All extracted at this time are canned caviar producers and sold throughout the year.Therefore, the date imprinted on the bank - it is the date of filling in this jar of caviar harvested in advance, and not the date of manufacture of the calf.Some cans now can see three dates: the date of production of raw materials, the date of filling of eggs and the date of the expiration date of the raw material.You should not be afraid to buy eggs, packaged, for example, in the spring.You just need to be sure the manufacturer of caviar, that it complies with the technology and produces eggs from frozen yastiks (such roe belongs to the second grade and is much cheaper high-quality caviar).
Finally!
Eggs should be stored in airtight containers at a temperature of -4 - 6 degrees C. But weight calf fulfill such conditions is very difficult.Just as for the open cans of caviar, which we store in refrigerator.So do not keep it more than a week, since for the past few days it began to develop micro-organisms, there is an unpleasant smell, the taste is altered.
caviar - it's fun, and if you decide to indulge in it - do not compromise, do not skimp on quality, and do not encourage poachers.Buy eggs on the principle of "less is more".And then it is sure to be delicious.
Articles Source: torg.mail.ru
