Caviar

Caviar is a unique product highly valued for its exquisite taste and rich nutritional properties. It is a symbol of luxury and a traditional dish for festive occasions. Thanks to its abundance of vitamins and minerals, caviar not only provides pleasure but also offers numerous health benefits.

The most valuable caviar is the caviar of sturgeon and Pacific salmon fish. Caviar of cod, herring, flounder, carp, pike and other fish species is considerably inferior in flavour and nutritional value; caviar of these fish is preserved mainly by salting.

Grain caviar is the most valuable. It is difficult to preserve it at home. To keep it from spoiling, it needs a temperature of 0 to minus 3°C.

Pasteurised caviar is caviar in small glass jars, hermetically sealed and pasteurised, i.e. heated. If the jar is not opened, it can be stored at home for a very long time; if it is opened, the caviar must be eaten within 1-2 days.

• Black caviar (sturgeon): Sturgeon caviar has a soft, rich flavour with slightly nutty notes. Its grains are large and smooth in texture, and it is considered the most expensive and prestigious type.
  
  
• Red caviar (salmon): Salmon caviar has a more salty and pronounced flavour. Its grains are bright orange, larger, and firm.
  
  
• Cod and pollock roe: These types of roe are smaller and often used in cooking. Their flavour is milder but pairs well with various dishes and sauces.
  
  
• Pike roe: This type of caviar has a bright, slightly spicy taste. Pike roe is commonly used in Russian and Ukrainian cuisines and is traditionally served with bread.

Caviar is not just an exquisite delicacy but also a product that offers many health benefits:

• Rich source of protein: Caviar contains high-quality protein that is easily absorbed by the body, essential for maintaining muscle mass and overall health.

• Omega-3 fatty acids: Caviar, especially sturgeon and salmon roe, is rich in omega-3 fatty acids, which are crucial for heart, brain, and skin health. These fats help reduce inflammation and improve cardiovascular function.

• Vitamins and minerals: Caviar contains B vitamins, vitamin D, and vitamin A, which support immunity, skin health, hair, and nails. Caviar is also high in zinc, phosphorus, and iodine, important for thyroid function and metabolism.

• Antioxidants: Caviar contains antioxidants that help protect the body's cells from free radical damage, slowing down the ageing process.

Caviar is a delicacy, and its presentation has its traditions:

• On an ice dish: Black caviar is served in small containers placed on ice to preserve its freshness and texture.

• With pancakes and bread: Caviar is traditionally served with thin Russian pancakes (blini) or toast. The pancakes are served warm, with a small portion of caviar on top.

• Canapés and tartlets: Caviar is often used to make small appetizers such as canapés, tartlets, and sandwiches, garnished with fresh greens, butter, or sour cream.

• With cream or sour cream: Cream or sour cream can be added to soften the taste of caviar, giving the delicacy a creamy texture and a milder flavour.

• With vodka or champagne: In Russian and European traditions, caviar is often paired with vodka or champagne. These beverages enhance the taste of caviar and add an element of luxury to the meal.

Canned fish

Fish preserves are fish pre-preserved with table salt or fried in oil, placed in jars, filled with a special filling sauce with or without acetic acid, with the necessary spices, preservatives and hermetically sealed.

Unlike canned food, jars with preserves after capping are not subjected to high temperature (sterilisation), in connection with which they are much less stable in storage than canned food.

To increase the stability of preserves, they are stored at relatively low temperatures (more often around 0°C and below, down to -8°C). Preserves contain 6 to 12 per cent table salt, depending on the type of preserves. In addition, to increase the stability of preserves to them add preservatives, usually sodium benzoic acid, at the rate of 1 g per 1 kg of the contents of the can. All these measures contribute to the production of good quality preserves.

Excellent snack products are new types of preserves from Сapelin, Sardine and Atlantic Saira in various sauces and fillings, the production of which is mastered by enterprises of the fish processing industry. The range of these preserves includes about 30 items.

For the preparation of preserves from capelin and Atlantic Saira, fish carcasses are used, which are placed in jars and filled with appropriate sauces. Capelin is produced in mustard sauce, in vinegar oil bay with vegetables, and Atlantic Saira is also produced in cranberry sauce.

A wide range of fish preserves is made from mackerel. The most popular mackerel preserves are fillet pieces in mustard, white, pink, tomato, apple, lemon-apple, apricot, lemon wine, spicy wine, spicy garlic and other sauces. All these products are distinguished by the pleasant flavour and aroma, the tender consistency of fish meat.

The industry has mastered the production of preserves not only in small containers of 50-250 g but also in large cans of 1.3-5 litres.

The production of canned fish includes several key steps:

• Selection and preparation of fish: Common fish for canning include tuna, sardines, mackerel, salmon, sprats, and anchovies. The fish is carefully cleaned, with bones and skin removed (depending on the type), then cut into pieces or left whole.

• Thermal processing: The fish undergoes thermal processing, such as boiling, frying, or smoking, depending on the recipe. This step kills bacteria and enhances the flavour.

• Packaging: The processed fish is packed into metal or glass jars, with the addition of oils (such as olive or sunflower oil), brine, or marinades.

• Preservation: After packaging, the cans are hermetically sealed and sterilized, which allows the product to be stored for several years without refrigeration.

• Labelling and packaging: The final product is labelled and packed for sale in stores.
  
  

Canned fish is very convenient because it can be eaten straight from the can or used to prepare a variety of dishes:

• Direct consumption: Canned fish can be eaten right from the can, accompanied by some bread or crackers. It's a great option for a quick snack.

• Salads: Tuna and sardines are often added to salads. For example, tuna pairs well with greens, tomatoes, cucumbers, and boiled eggs, while sardines can be used for simpler vegetable salads.

• Sandwiches and snacks: Tuna or sprats are great for making sandwiches with mayonnaise, greens, and vegetables. Anchovy sandwiches are also popular due to their intense flavour.

• Pasta: Canned fish can be added to pasta dishes. For instance, tuna or anchovies bring a unique aroma to pasta, especially when combined with olives, capers, and tomatoes.

• Pizza topping: Anchovies are often used as a pizza topping, giving it a savoury and rich taste.

• Soups and stews: Some canned fish can be used for making soups or stews. For example, salmon or sardines in tomato sauce can serve as the base for fish soups.
  
  

Canned fish can be beneficial due to the important nutrients they contain:

• Omega-3 fatty acids: Fish, especially tuna, salmon, and sardines, are rich in omega-3 fatty acids, which are good for heart and brain health.

• Protein: Canned fish is an excellent source of protein, important for muscle growth and repair.

• Vitamins and minerals: Canned fish contains B vitamins, vitamin D, calcium (especially if the fish is canned with bones), iron, and iodine.     
  
  

Canned fish does not require special storage conditions before opening:

• Before opening: Store canned fish in a dry, cool place at room temperature. The shelf life is usually several years (check the packaging for exact dates).
• After opening: Store opened cans in the refrigerator and consume the product within 2-3 days. Transfer the fish to an airtight container to preserve its flavour and aroma.

Canned fish is a convenient, delicious, and nutritious product that can be used in various dishes. With a wide range of flavours and types of fish available, everyone can find an option that suits their taste.

Hot and Cold Smoked Fish

Smoked fish is a popular delicacy prepared by curing and then smoking fish to enhance flavour and extend its shelf life. There are two main methods of smoking fish: hot smoking and cold smoking, and they differ in temperature, texture, and taste.

Hot Smoked Fish

Hot smoking involves cooking the fish at a high temperature while it is being smoked. The fish is exposed to heat and smoke at temperatures between 120°F (49°C) to 180°F (82°C). This process not only adds flavour but also fully cooks the fish, making it safe to eat immediately.

Types of Fish Commonly Hot Smoked:

• Salmon
• Trout
• Mackerel
• Tuna
• Haddock

Characteristics of Hot Smoked Fish:

• Texture: The fish is flaky and moist, similar to cooked fish.
• Flavor: Strong, rich, and smoky flavour that deeply penetrates the fish.
• Shelf Life: Can last for several days in the refrigerator, or longer if vacuum-sealed.
• Uses: Hot smoked fish can be eaten as-is or used in dishes like salads, pastas, or sandwiches. It's ready to eat right after smoking.
  
  

Cold Smoked Fish

Cold smoking, on the other hand, involves curing the fish and then smoking it at a low temperature, usually below 90°F (32°C). This process can take several hours or days, and the fish is not cooked during smoking. Cold smoking gives the fish a delicate, smoky flavour but requires the fish to be cured with salt first to ensure it is safe to eat.

Types of Fish Commonly Cold Smoked:

• Salmon 
• Cod
• Haddock
• Herring
• Mackerel

Characteristics of Cold Smoked Fish:

• Texture: Silky, smooth, and firm. The texture is more similar to raw fish than cooked.
• Flavor: A more subtle, delicate smoky flavor compared to hot smoked fish.
• Shelf Life: It has a longer shelf life when refrigerated or vacuum-sealed due to the salt curing process.
• Uses: Cold smoked fish is often thinly sliced and eaten raw, typically served on bagels with cream cheese, in salads, or as part of appetizers like canapes.
  
  

Proper storage of hot-smoked fish is essential to maintain its flavour, texture, and safety. Hot-smoked fish should be refrigerated as soon as possible after smoking to preserve its quality. Keep the fish at or below 40°F (4°C) in the refrigerator. When properly refrigerated, hot-smoked fish typically lasts about 5–7 days. Store the fish in an airtight container, or tightly wrap it in plastic wrap or aluminum foil to prevent air exposure and the spread of odours to other foods.

Both hot-smoked and cold-smoked fish offer unique flavours and textures, making them versatile ingredients for a wide variety of dishes. Hot smoked fish is fully cooked and ready to eat, often enjoyed in meals that require a firmer, flakier texture. Cold smoked fish, on the other hand, has a delicate texture and is usually served raw in thin slices, often as a gourmet appetizer or in sandwiches. Both methods are excellent ways to preserve and enhance the natural flavours of fish.