|
          
CAVIAR PRODUCTS
  The
roe of several species of salmon or “Salmon Caviar” is a high-quality
natural sea gift. Giant, red succulent eggs are surprisingly mild. The
caviar is nutritious and rich in vitamins A, D and E, amino acids and
protein. The taste is considered piquant and delicious with pleasant caviar
aroma. It is served with on sandwiches, or small salad-bowls, decorated with
greens and lemon slices. Salmon Caviar is bright red, it is excellent for
any garnishing dishes, and really delectable and tasty with just baked
pancakes!
Caviar/caviare (KA-vee-ahr) - Caviar
is from the Persian word "khav-yar" meaning "cake of strength," because it
was thought that caviar had restorative powers and the power to give one
long life. In the United States, until 1966, Caviar from the salted roe
(eggs) of several species of sturgeon (it was originally prepared in China
from carp eggs) and any fish roe that could be colored black was called
caviar. Then the Food and Drug Administration defined the products, just
only sturgeon eggs were called Caviar, and salmon eggs or salmon roe was
referred to as Salmon Caviar.
The Caviar is a prehistoric dish; fossil remains dating from that time have
been
found on the Baltic coast and elsewhere. Around 2400 B.C., the ancient
Egyptian and Phoenician coastal dwellers knew how to salt and pickle fish
and eggs, to last them in times of war, famine, or on long sea voyages.
There are some bas-reliefs at the Necropolis near the Sakkara Pyramid that
show fisherman catching all kinds of fish, gutting them and removing the
eggs. In the Middle Ages. shoals of caviar were to be found in the Thames,
Seine, Po, and Ebro rivers and the upper stretches of the Danube.
Most of the salmon eggs or Salmon Caviar we available on the market come
from different species of Pacific Salmon which include Chum, Pink, Sockeye,
and Chinook or Coho Salmon. It is prized for it's large roe which can be the
size of a pearl, which comes in a glistening, orange-red color.
 Salmon
roe produced in fish processing facilities is generally graded A, B, and C.
The grade of the salmon roe depends on the type of salmon, time of
harvesting and the time of delivery of harvested fish to the processing
plants and others.
Thus, historically, only 10-20% of the salmon roe product was marketable and
sold, with the remainder of the product disposed of as waste. This excess
supply provides an excellent opportunity for a company able to reclaim and
market this valuable resource.
The traditional process for making
caviar from salmon roe involves taking the skeins removed from female salmon
and pressing
 them
into screens using manual labor. Even with trained workers the loss rate for
grade A product is approximately 25%. Grade B losses are close to 50% and
grade C losses are close to 70%. Even after the eggs are separated from the
skeins they retain certain residues which tend to impact flavor and
decomposition of the product.
As a result, product created with the traditional methods requires
significantly more salt and preservatives in order to create an acceptable
shelf life.
Pasteurization of caviar is an alternate means of improving shelf life, but
the natural flavor is significantly degraded by the process and therefore
fresh caviar is considered to be much better. The value of highly salted
product is significantly less than “Malossol” (lightly salted) which is
considered the finest, and the most expensive.
Difference between the East Point
Caviar Production Process and Traditional Caviar Production Process is in
using the special designed caviar maker for separation salmon eggs from the
skeins. This method make possible to reduce the loss rate for grade “A” of
product up to 9 - 10%, grade “B” up to 10 - 15%, and grade “C” up to 25-30%.
In order to increase sanitizing level of production process added ozone
applying by way of sanitizing agent in cold brine solution.
This method has next advantages to compare to Traditional Production
Process:
1. Reduced the loss rate for all grades of caviar including a Reject.
2. Extended non freezing shelf live
3. Better taste
4. Less salt concentration
5. Less manual labor per each pound of final Product
Don't open caviar until needed. Cover
and refrigerate any leftovers promptly and use within a day or two. If
caviar is left in the tin, the surface should be smoothed and a sheet of
plastic wrap should be pressed directly onto the surface before placing it
back in the refrigerator. Turn the tin over each day so the oil reaches all
of the eggs.
Refrigerate but never freeze! Freezing of caviar is permissible, but is not
recommended. Freezing can toughen the caviar roe membrane and alter the
flavor.
If you feel you will not be able to consume your caviar within the three
weeks, or you are not able to refrigerate it properly, freezing is an
option. If you freeze your caviar you must thaw it slowly in your
refrigerator over most of a day prior to serving. In order to avoid having
the berries burst, caviar must be refrigerated at 28 to 32 degrees
Fahrenheit. This can be accomplished either by placing the tin in the
coldest part of the refrigerator, usually the meat shelf, or by placing the
tin in a bowl and surrounding it with crushed ice. Fresh caviar can be
stored in your refrigerator for 15-20 days (unopened).
|
