What’s so special about black caviar?
The caviar contains the complete set of amino acids, including glutamic and aspartic acids, minerals: potassium, calcium, magnesium, phosphorus, sodium, iron, manganese, iodine, silicon, zinc, about 30% of valuable proteins and 10-12% digestible fat. It also contains natural lecithin of non-plant origin (from 2.0 to 43%), vitamin E, vitamin B group, fat-soluble vitamins A and D, omega-3 polyunsaturated fatty acid.
How to choose black caviar?
For centuries, only the roe of sturgeon fish species was named “black Caviar”. In many sale points you’ll find a large variety of products that are called “black caviar” – in fact, most of them are either pike roe coloured with food colourings or roe of the Bowfin.
When buying black caviar, carefully study the way it looks. Take a jar and make sure the label says it is CAVIAR of STURGEON fish so that you won’t buy something that’s only similar in its appearance.
All sturgeon caviar containers in domestic as well as in international trade have to bear a non-reusable label containing details about the source and the country of origin. Caviar, regardless of the size of the container, is required to bear a CITES label. Mind this when making your purchasing choice to be confident in the legality of the caviar.
If the container is made out of glass, you can visually examine the colour of the grains and its consistency. According to the regulations, the grains must be the same size, the surface is supposed to be smooth. The colour can be grey, black, brown or bronze with different shades. Light or dark spots are considered acceptable; but the roes should be easily separated from each other. Contaminants are not acceptable.
Terms and storage conditions vary depending on whether the caviar contains preservatives or not. Therefore, read the label and make sure that the caviar is stored at the right conditions.
What’s the difference between pasteurized and non-pasteurized caviar?
"Non-pasteurized granular sturgeon caviar" passes minimal a salting processing that keeps its pure taste and tender consistency.
"Pasteurized granular sturgeon caviar" is exposed to gentle thermal treatment (pasteurization) that helps to extend the shelf life of caviar preserving its delicate flavour and unique taste.
Our company doesn’t use any additives other than salt.
Shelf life of non-pasteurized caviar CLASSIC is 2.5 months.
Shelf life of pasteurized caviar MALOSSOL is 8 months according to the firm standard SF 37490266-001: 2011 registered by "Aquatir" Ltd.
Both pasteurized and non-pasteurized caviar include the same amount of salt, which may vary from 3-5%.
What preservatives can be used in caviar production?
There’s a wide-spread belief that preservatives are the only option to keep caviar. This statement is wrong. Pasteurization does not significantly alter the products characteristics but it is sufficient to kill bacteria. Moreover, modern technologies allow packing containers under vacuum, which allows keeping pasteurized eggs for several months.
Unfortunately, the majority of manufacturers continue to use the following type of preservative: Borax (E-285, boric salt).
Borax was popular in the early 20th century. In beginning of the 90s it was banned in Russia, but as for today it is still allowed in many other countries. The main damage of borax (E285 sodium tetraborate) is in its chemical composition and properties of the compounds; it is only slowly eliminated from the human body. Resulting from regular use, borax gradually accumulates and begins to exert toxic effects on internal organs. The first symptom of an overdose of sodium tetraborate are metabolic and digestion diseases. Increasing doses of borax in the human body start to act as toxic poison.
Our company only uses salt “Extra” and no other preservatives in the production of caviar.
Shelf life of non-pasteurized caviar CLASSIC is 2.5 months. Shelf life of pasteurized caviar MALOSSOL is 8 months.
Be careful when making your purchasing choice; carefully study the caviars contents and bon appétit!
Terms and storage conditions vary depending on whether which preservative was used.
For example, non-pasteurized caviar WITHOUT preservatives shall be stored at a temperature from -2 -4 °C for 2.5 months; while non-pasteurized eggs WITH preservatives can be stored at a temperature from 0 ° to + 6 ° C for 6 months.
Our company uses no preservatives other than salt.
Shelf life of non-pasteurized caviar CLASSIC is 2.5 months.
Shelf life of pasteurized caviar MALOSSOL is 8 months, according to the firm standard SF 37490266-001: 2011 registered by "Aquatir" Ltd.
Be careful when making your purchasing choice, carefully study caviar contents, mind the storage conditions and bon appétit!
Is all black CAVIAR from the sturgeon fish species?
If you see the inscription CAVIAR and/or the content of the container being black, it does not necessarily mean that it comes from the sturgeon!
This can be an imitated product: protein / agar / gelatin “caviar”, which is made by the help of special equipment and ingredients known only to the manufacturer, since there are numerous recipes of its production. It is evident that such a product has nothing in common with the classic black CAVIAR.
The next product that you can find is Bowfin “caviar”. The bowins roe is really black. But there is a huge difference: It is a mudfish and has nothing in common with the gourmet classic black CAVIAR. Unfortunately, some manufacturers use well-known sturgeon decoration elements in design of packaging – all this evidently is supposed to lead the consumer astray. Sometimes the Bowfin row is compared with Beluga caviar. But those who have the slightest idea about the worthiness and qualities of sturgeon caviar understand the absurdity of such comparisons.
Another way to imitate black caviar is painting pike roe or even couscous. So be attentive!
So, in conclusion we shall note that our company offers exclusively granular caviar of Russian sturgeon, Sterlet and Bester - hybrid of beluga and Sterlet. And our Beluga caviar is going to be on the market soon.