The Rant
Choosing the right caviar
Submitted by karri » Wed 12-Jun-2019, 19:06Subject Area: General | 6 member ratings |
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Black caviar can be granular, pasteurized, or clumpy according to the degree of processing. For the manufacture of granular caviar only the best and most mature sturgeon caviar is used. Such eggs are always strong, elastic and homogeneous. Their color is always the same, without darkening and lightening. Salted caviar only dry. When buying grainy black caviar in the bank there will always be whole eggs, which are easily separated from one another. Pasteurized black caviar is also salted dry. Such eggs are packaged in cans, mainly glass, and then they are hermetically sealed and subjected to heat treatment. Pasteurization of the product is done in order to increase the shelf life of black caviar. Pasteurized caviar can be stored for 2 years without losing its nutritional and beneficial properties.
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