For the preparation of fresh-grained caviar only ripe roe is used,
with firm grains , uniform in size and colour, easily separating from
connective tissue and from each other. The grains should be firm and
homogenous in size and colour. Black colour of stellate sturgeon's
caviar is caused by the presence of the pigment called melanin in it.
When sorting roe by colour it is important not to allow black grains
into high-grade fresh-grained caviar.
Before transportation jars with caviar are sewn in small cloth bags, 3
jars into each bag, and the bags are packed into grid cages, 18 bags
into each cage. The cage is placed into a 300-liter barrel. The
remaining room in the barrel is filled with ice cubes. The barrels are
then closed and sealed . Thawed ice flows through special holes in the
bottom of the barrel. During warm period of the year fresh-grained
caviar is transported in refrigerator wagons. In winter fresh-grained
caviar can be packed into wooden boxes felt-lined inside, 12-30 jars
in each box. The vacant room in boxes is filled with dry sawdust. Now
the boxes are wrapped in felt, sewn in hessian canvas, tied up and
sealed.
Caviar for sale should have a mark corresponding to its colour. For
example, for beluga's and kaluga's caviar there are signs on the jars
(near the arrow), on bags and in packing specifications:
000 - light gray caviar;
00 - gray caviar;
0 - dark gray caviar ;
X - black caviar.
Colour of sturgeon's and barbel sturgeon's caviar is marked with
letters:
A - light gray, gray, yellow and light brown caviar;
B - dark gray and brown caviar;
C - black caviar .
There is no colour marking for stellate sturgeon's caviar.
Fresh-grained jar caviar of sturgeons has three grades: highest, first
and second.
The grade depends on the size of the grains, uniformness of colour,
consistency, taste and smell. Salt content should be 3.5 - 5%, content
of preservatives - no more than 0.6% in terms of borax.
Caviar shouldn't be wet under any circumstances, because it has low
salt content. It should be stored under the temperature -2 -4 degrees
Centigrade.
Grained pasteurized caviar, that is, heated while processing with or
without addition of preservatives, can be stored no longer than 8
months when sealed, and if opened it will survive 1-2 days.
Fresh-grained caviar is a low-salt product. It is hard to keep it at
home, it needs temperature of 0 to -3 degrees Centigrade not to spoil.
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