Tuesday, July 26, 2011

What is the Shelf Life of Caviar?

How Long Can I Keep Caviar in the Refrigerator?

First off, most caviar should never be frozen, as the freezing/thawing out process usually damages the shell of the roe. This leads to a "mushy" texture and compromised taste.

For most types of caviar, including all Russian and Iranian types, and American types (California White Sturgeon, Siberian Sturgeon, Paddlefish, Smoked Trout, Alaskan Salmon), the caviar can remain fresh for up to 4 weeks if properly refrigerated. However, the 4 week shelf life is highly dependent on how well the caviar is maintained.

In order to insure freshness, the caviar should be stored at around 30 degrees Fahrenheit. Because of the salinity of caviar, the freezing temperature is reduced below 32 F. Slightly higher temperatures, commonly found in household refrigerators will also work. Just make sure the caviar is placed in the lowest position as possible. Additionally, insure that the caviar is not placed on the refrigerator door, as opening/closing of the door causes constant and dramatic changes in temperature that can harm the quality of the caviar.

Once the caviar tin is opened, the remaining caviar should be consumed within 3 to 4 days. The shelf life is drastically reduced once opened because of the contact with air, and the fact that the caviar is now stored in the original tin with air inside (where the now consumed caviar used to be).

Lastly, make sure that nothing is placed atop the caviar tin. Any substantial weight atop a tin will press upon the caviar roe inside and ultimately cause them to burst.

Conclusion: Up to 4 weeks (if properly stored) for unopened tins. Between 3-4 days for partially consumed opened tins.
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Friday, July 22, 2011

Canadian Caviar Farm Breeds Sturgeon Not Seen On Market For 100 Years

Canadian Caviar Farm, Breviro Caviar, has spent the past 15 years breeding Shortnose Breviro Sturgeon, which had nearly been wiped out due to overfishing about 100 years ago.

Now, the sturgeon are producing caviar and are ready for the market. The taste is described as "buttery" and delicate. The Breviro Caviar farm is also one of Canada's only CITES approved facilities.

There is also a video in the article, which I do suggest you watch - Great clips of the farming process and actual extraction of roe from the ovaries.

Monday, July 18, 2011

Caviar Express Now Offering Truly Organic Caviar

This week we are proud to begin offering Organic Caviar for purchase within the US market. Our newest variety of farmed caviar, offers purity and unparalleled quality all while helping to preserve the world's dwindling sturgeon population. Our Organic Caviar comes from White Sturgeon (Transmontanus) which are allowed to be raised in an eco-friendly natural environment, reducing stress on the sturgeon, and allowing for an organic roe that is truly preservative free.

What makes Organic Caviar organic? Although Russian and Iranian Caviar originate from wild sturgeon that are caught from their natural habitat, the Caspian Sea, the traditional process of preparing the roe and transforming it into "caviar" involves the addition of borax. Borax is a mineral compound that is used as a food additive in order to help preserve caviar. Originally, salt was the only additive that was used to flavor and preserve sturgeon roe and to create caviar. However, for several decades borax has been used in Caspian-style caviar production in order to lengthen shelf-life, preserve quality, and to add flavor to caviar.

Our Organic Caviar lacks any borax or other food additives. The only mineral added to the roe after it is harvested from the sturgeon is natural sea-salt. The sea-salt acts as an organic preservative and is instrumental in giving caviar its distinct taste and texture.

Additionally, our Eco-friendly caviar originates from sturgeon that have not been treated with any chlorine, hormones, or other chemicals not naturally occurring in their habitat. The sturgeon are allowed to live in natural water basins that are continuously filtered and monitored in order to provide the sturgeon with optimal water temperatures and near perfect environmental conditions. Organic Caviar is distinct in that most farm-raised caviar originate from sturgeon that are treated with hormones in order to accelerate maturity. By accelerating maturity through hormones, caviar farms are able produce viable caviar much quicker (approximately 6-8 years). However, the addition of hormones forces the sturgeon to develop in an unnatural progression, and ultimately jeopardizes the taste and quality of the caviar it produces.

Our Eco-Friendly Sturgeon are not treated with growth acceleration hormones. The sturgeon are instead allowed to develop naturally (over 11 years) and are hand-selected yearly only when they have naturally reached maturity and are ready to produce viable roe.

The result of this natural process is a mid-to-large size roe that is dark-grey in color and offers a consistency that is incredibly delicate and soft. The roes are notably firm and burst with a light clean flavor of cream with a hint of salt. Compared to California White Sturgeon Caviar, our Organic Caviar is slightly less salty, but with a smoother, more butter-like taste and texture.

In the end, we are proud to be offering a product that both directly helps to preserve the very sturgeon that have created the industry that we are in, all while delivering a level of quality and taste akin to Caspian Sea Caviar from many years ago.

Organic Caviar can be purchased directly on our website by clicking here. Indulge!

Friday, July 15, 2011

Russian Police Seize 90kg. of illegal Sturgeon Caviar from Russian Military.

Russian Police recently arrested crew aboard a military plane carrying 90kg. of illegally poached caviar. The flight crew, scheduled to fly a Tu-154 passenger plane from the East Siberian city of Khabarovsk to Moscow, had concealed more than 90 kilograms of the tinned delicacy in their luggage, Khabarovsk police found after a pre-flight inspection.

You can read the full article here, and an additional article here. Market value of the caviar is estimated to be upwards of 2.3 million dollars. Yet another reason why we need a strong push to make farmed-raised caviar a future reality.
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