As the New Year holidays approach, many housewives are wondering how to preserve red caviar so that it does not spoil for as long as possible. This question is especially relevant in cases where you need to freeze a large amount of red caviar for the holidays.
In order for the product to be as tasty and healthy after defrosting, all conditions must be met, and the red caviar itself must be of good quality. Therefore, first, let's try to decide how to buy a high-quality and good product.
Before purchasing, you should evaluate caviar according to such parameters as:
- Appearance – the naturalness of the product is evidenced by small black dots on the eggs – these are future fry.
- The product is tested - there is no unpleasant odor, the caviar does not taste bitter and bursts in the mouth with light pressure.
- The indicated composition on the container - read the label carefully, a quality product contains nothing except caviar, salt and vegetable oil. The presence of other components and synthetic additives indicates low quality and unnatural caviar.
- Shaking the container - if there are splashes in the jar, you should refuse the purchase.
- Container - of course, it is better to choose caviar that is packaged in a tin jar, since the plastic is easy to open, it is not airtight and the caviar can easily spoil even before purchase.
- Region of production - be sure to read where the product was made, because the closer it is to the place where the fish were caught, the fresher the caviar arrives at the factory, where the manufacturer tries to immediately preserve it. In addition, during long-term transportation, storage rules can easily be violated, and caviar can easily be poisoned.
Nowadays there is quite a large assortment of red caviar both in markets (where it is extremely undesirable to buy it, especially before the New Year holidays), and in stores or supermarkets. It is recommended to purchase the product at trusted large retail outlets, since the smaller the store, the less responsibility the sellers have for correct storage conditions. Here we wrote about which red caviar is best to buy.
Therefore, in order not to ruin the mood of yourself and your guests on New Year’s Eve by the lack of a quality delicacy, and to avoid accidentally harming your health, you need to make purchases in trusted places and from trusted sellers.
Shelf life of red caviar and temperature according to SanPiN
The content of seafood is strictly regulated by sanitary standards and rules of the Russian Federation. Legislative documents indicate at what temperature caviar should be stored and reflect the permissible containers for packaging the delicacy.
According to SanPiN 2.3.2.1324-03 of 2003, opened caviar products are safe for consumption for no more than 12 hours at a temperature of -2 to +2 degrees, in polymer consumer containers - 48 hours (from -2 to +4 degrees).
How to maximize the shelf life of caviar
The duration of storage depends on compliance with established standards at all stages of production. Once opened, the salty snack does not remain fresh for long.
Taking into account 5 main rules allows you to extend the life of the delicacy:
- In a glass container, a printed product does not lose its quality longer than in a plastic or tin container.
- After opening the package, the eggs are washed with hot, well-salted water.
- A spoonful of olive oil is added to the jar.
- The dishes are covered with cling film or a tight sterile lid.
- The place to store the delicacy should be cool, protected from direct sunlight.
Attention! If the integrity of the eggs is compromised when transferred to another container, then it will not be possible to maximize the shelf life of the product.
Canning
The method helps preserve the original properties and qualities of the delicacy. Caviar must be preserved in glass jars. The procedure is carried out as follows:
- Wash the jars with baking soda, rinse thoroughly, pour boiling water over them, then grease the bottom and sides with vegetable or olive oil.
- Pour water into a saucepan and throw in a piece of peeled raw potato.
- As it boils, salt the water well; as soon as the potatoes rise, the brine is ready. It needs to be cooled.
- Scatter the caviar on a gauze cloth, roll it into a bag and put it in the brine for a few minutes.
- Remove the bag and place in a fine sieve to drain the liquid.
- Place the caviar in the jars, tightly, but do not press on the mass.
- To prevent air from entering, pour oil on top just under the lid and close tightly.
This method extends storage up to six months in the refrigerator or any other cold place.
How long does red caviar last in a tin?
Manufacturers place products that have undergone pasteurization or preservation in tin containers. The tin must be kept in the refrigerator at a cool temperature from +3 to -3. When unopened, the product has a shelf life of 12 months.
Be sure to read:
How to quickly defrost meat and minced meat at home: the best ways
It is advisable to consume the opened treat immediately or within a day, and after unpacking, take measures to help extend the shelf life.
Methods for storing red caviar
Keeping a pre-purchased delicacy fresh until the holidays is possible only if the established packaging standards are observed. At home, both glass jars and plastic containers are used to store eggs.
The procedure for aging a product depends on its manufacturing processes, as well as the container used.
In a plastic jar
Keeping salted eggs in plastic containers requires the housewife to follow clear rules.
Before installation, the container undergoes thorough processing, which includes the following steps:
- Rinse with clean running water. Detergents with a chemical composition are excluded, since synthetic particles are not completely washed off and remain on the walls of the dishes.
- Keeping the container in a hot solution: 1 liter of boiled water and 4 tbsp. l. salt. Time – 6-8 minutes.
- Drying the plastic mold, coating the inner walls with oil (olive or vegetable).
- Packaging after the container has completely cooled.
Important! The eggs are placed tightly to each other, minimizing the entry of air into the jar.
In a glass container
Glass jars are the best option for storing caviar.
Before transferring the delicacy into a glass form, preliminary preparation is required:
- The container is thoroughly washed with running water and soda.
- Rinses and dries well.
- Glass containers are sterilized. Processing can be done in several ways:
- using steam (the jar is held over a pan of boiling liquid for 5-10 minutes),
- in the microwave (the glass form is filled with a small amount of water and sent to the electric oven, removed after the liquid has completely evaporated),
- in the oven (the container is pierced for 7 minutes at a temperature of 150-180 degrees).
How long does opened red caviar last?
When sealed, the product remains fresh. After the container is opened, the delicacy begins to deteriorate. The shelf life after opening depends on the quality of the packaging.
Duration of storage of salted caviar in open form:
| Type of container | Temperature | Shelf life |
| Tin | from -5 to +5 degrees | No more than a day (in a printed tin can, the oxidation procedure occurs from the first minutes) |
| Plastic | 18-20 degrees | 2-3 days |
| Glass | Up to 25 degrees | 3-5 days |
Attention! Eating a delicacy from an open tin container left at room temperature for more than 24 hours is dangerous to your health!
How long does red caviar last in the refrigerator?
A hermetically sealed product, depending on the production technology, packaging methods and materials used for the container, has different cooling options.
Be sure to read:
Methods for storing live and boiled crayfish, how to properly freeze for a long time
Duration of storage of caviar in the refrigerator:
| Name | Temperature and conditions | Maximum period |
| Sealed tin can | From +5 to -3 degrees. Placement in the refrigerator door is not intended | 365 days |
| Sterile glass jar with airtight lid | From +4 to -4 degrees. Location on the middle shelf | About 30 days |
| Vacuum bag, plastic mold without air access | From +5 to -5 degrees. Contents closer to the freezer | No more than 6 months |
| Product transferred from one container to another (subject to sterility) | From +4 to -5 degrees. On the lower and middle shelf | A week |
The shelf life of a fish product in the refrigerator is primarily based on production parameters and characteristics. The packaging date and shelf life of factory products are indicated by the manufacturer on the product label.
How long can red caviar be stored by weight?
The packaging containers in which the delicacy is sold are not supposed to be marked with information about the rules and expiration dates. The buyer does not have reliable information about production conditions, transportation methods and the quality of the product.
Eggs are sold by weight in plastic containers. Caviar is kept closed for up to 7 days. An opened product remains fresh for no more than 2-3 days.
Purchases of treats in bulk should be made no more than a day or two before consumption.
How long does red caviar last in the freezer?
Violation of storage standards leads to the loss of useful and tasteful qualities of a perishable delicacy.
Freezing is carried out in compliance with certain rules:
- the temperature in the freezer should not be lower than -25 degrees,
- optimal indicators for freezing are from -24 to -15 degrees,
- caviar is packaged in small plastic containers or in portioned vacuum forms,
- Prepared containers are kept separately from other products.
Frozen seafood stays fresh for 8-10 months.
Choosing a quality product
A lot of red caviar is sold both in chain stores and in markets and specialized shops. There are so many manufacturers and names. My eyes widen. But they are the ones who will help us choose high-quality caviar.
Here's what you should pay attention to when purchasing:
- the eggs should be one to one in size and density; if they are wrinkled and heterogeneous, then most likely they have been defrosted;
- the abundant presence of mucus and excess liquid is unacceptable; caviar should be crumbly and not glued together;
- the jar must indicate all the necessary information about the manufacturer, place of manufacture, date of packaging;
- what technology was used for salting - GOST or TU: GOST has more stringent quality requirements, it does not allow the product to freeze and clearly regulates the amount of water and salt, in contrast to the technical conditions;
- the composition of the product ideally includes table salt and caviar (adding a small amount of oil and sorbic acid (E200) will not be a violation of technology);
- Is there a feeling of excess water if you shake an opaque jar?
Red caviar after defrosting
The container is moved from the freezer to the refrigerator shelf and left there for a day until it is completely gone. The delicacy must be consumed within the next 3-5 hours.
The basic rule for defrosting seafood is the absence of a sudden change in temperature. Thawing at room temperature causes the eggs to lose their shape and taste.
An open container with a salty treat cannot be placed back into the freezer.
Be sure to read:
Shelf life of fish in the refrigerator: fresh, smoked, fried, salted
Pros and cons of freezing
Like any procedure, freezing caviar has objective pros and cons.
| Pros of freezing | Cons of freezing |
| Allows you to increase the shelf life of the product | Requires compliance with certain rules and, accordingly, time investment |
| Under the right freezing conditions, beneficial vitamins and microelements are preserved (their loss is no more than 15%, while during heat treatment as much as 30% is lost) | If defrosting technology is violated, it may become unsuitable for consumption. |
How can you tell if caviar has gone bad?
Eating stale seafood can lead to poisoning or cause problems with the gastrointestinal tract.
Damaged goods are recognized by the following signs:
- strong unpleasant smell of rottenness, moldiness,
- the presence of bright foreign aromas of spices, preservatives (used by unscrupulous sellers to sell expired or spoiled goods),
- bitter taste (except for sockeye salmon caviar) - appears as a result of violations of production technologies, storage, the use of harmful food additives, due to the oxidation process of fats inside the tin container,
- the presence of rot, mold, slippery mucus on the surface.
Attention! Fresh red caviar has a faint marine smell and a pleasant taste. Any accompanying aromas and impurities should not be present in a natural high-quality delicacy.
Adviсe
Remember that you should not refreeze the product. You can also cheat a little to increase the amount of product. Just add artificial beans in small quantities so that no one notices.
Before purchasing, be sure to research where the product came from. Now you know whether you can freeze red caviar for storage. By following simple recommendations, you will save the product for a festive feast and surprise your friends with delicious food.
Did this article help you?
Is it possible to return expired caviar to the store?
Based on paragraph 1 of Art. 18 of the Law of the Russian Federation “On the Protection of Consumer Rights”, the buyer has the right to return an expired or spoiled product to the supermarket.
If, upon opening the jar, any defects are discovered (acrid odor, unpleasant taste, or the expiration date has already expired), the delicacy can be taken back to where it was purchased.
The buyer needs to contact the administration of the retail establishment. You must have the low-quality product and the receipt with you. The seller (manager) is obliged to replace the unsuitable product or return the money paid for it.
In case of refusal to exchange or compensate for the purchase, the consumer can write a statement to Rospotrebnadzor. Management specialists will carry out an examination.
If the product is confirmed to be of poor quality, a fine will be imposed on the store, and a decision will be made to return the money to the applicant for this item. You can send an appeal to a human rights organization even if the receipt is missing or lost.
Regulatory and technical base
Let's consider what requirements for salmon caviar are set by national standards.
Technical standards
It should be noted right away that granular caviar is divided into categories into first and second grade. In addition to the mandatory requirements: clean and intact eggs and uniform color, there are permissible exceptions.
First grade:
- damaged eggs - a small amount;
- elastic, moistened or dry surface, eggs are easily separated;
- no foreign odors;
- a slight bitter taste is possible.
Second grade:
- It is permissible to mix caviar of different types of fish, which gives a heterogeneous consistency;
- possible broken eggs and pieces of film;
- The viscosity of the composition is allowed, but the pronounced granular structure must be preserved.
- Possible bitter or pungent aftertaste.
