The Malosol process (salt technique) is timeless and carefully organized by many years of experience. We care a lot about what Malossol is and therefore keep the salt content as low as possible. About 3-5% salt is ideal because it preserves caviar and improves texture and flavor while using as little salt as possible. Originally, the word Malossol was used in Russia only for the highest quality caviar, and consumers were proud to point out that caviar is a high-quality Malossol that has not been oversalted. However, a small amount of salt ensures the improvement of the caviar, while preserving the essential aromas and textures as much as possible. With Malossol you can see the subtle differences between Sevruga, Kaluga, Ossetra and other famous caviars of the world. Let`s put it this way: a 500g can of Malossol caviar usually contains about 470-480 grams of caviar and about 20-30 grams of salt. Caviar producers have achieved this optimal balance between caviar and salt after years of process improvement, and this ratio results in a high-quality product with a reasonable shelf life. The golden ratio in salt curation with the Malossol method is between three and five percent.
So much salt is enough to prevent the caviar from spoiling and also enhance its exquisite natural aroma. But how much salt does that really mean? As for the combination of drinks, the best friend of caviar is vodka, since it is usually consumed in Russia. You can also drink champagne if you do not need such a kick. Russians appreciate and cherish their vodka and consider it disrespectful to drink anything else with caviar. Malossol contains between 3% and 5% salt per batch, which is little compared to other methods. It is mainly reserved for the highest quality caviars such as Kaluga, Osetra and Beluga. These are also refined with various techniques, so not all osetra caviar are, for example, Malossol. Reserved only for very fresh caviar, delivered in elegant jars (and not in boxes), the pasteurization method allows a long shelf life. Pasteurized caviar is processed at a very high temperature and then sealed in jars. You might think that this process will completely change the taste and texture of sturgeon eggs.
However, unlike the semi-preserved method, pasteurization gives way to a good capture of the original taste of caviar. While it`s not as delicious as Malossol caviar, it`s a better alternative to heavily salted caviar, especially if you`re considering a longer shelf life. Osetra Malossol caviar is available in stores such as Amazon and distributor Fish and Caviar. On the other hand, semi-preserved caviar does not require special storage conditions due to its high salt content and robust preservation. He usually won`t spoil himself. However, if you keep it for more than a year, it may be safer not to serve it. Drying sturgeon eggs to obtain the finished product is an essential part of caviar production. Salt is more than a flavor enhancer; It has been used for centuries to save food from spoilage. In fact, ancient Persian and Greek fishermen bathed fish eggs in very salty water to preserve the caviar in order to prepare it for export. Once the caviar has gone through the initial sorting and rinsing process, the water is drained before the salt water solution is carefully added to the batch.
Unopened Malossol fish eggs can be stored for up to a month as long as the box is not damaged. It is possible to leave caviar even after a month, but expect some deterioration in quality, as your storage methods and the dealer`s storage methods are not the same. Originally, the term malossol was used to distinguish premium caviar from regular caviar. When caviar was made more than two hundred years ago, there were no preservatives to properly preserve and extend the shelf life of caviar. The only solution was to add salt, but when too much salt was added, it overwhelmed the taste and quality of the caviar, affecting the cell walls of the eggs and causing the caviar to lose its characteristic “pop”. If you`re not sure which type of caviar to start with, read more about Malossol and see why it`s best to start with this type. All you have to do is soak the caviar in cool water for about two hours, then drain well and serve to taste. You will notice that the taste is significantly improved. This does not mean that you should always opt for a very well preserved caviar, as it does not taste as delicious as Malossol. If you also like salmon caviar, here are some important details you should know about its conservation and preservation. Salmon caviar can be processed in two ways: You will know what excellent caviar looks like if you have tried one hardened with the Malosol method.
This is a great way to reduce the salt index and let the natural aromas of the eggs rise to the surface. The Malosol technique is the most popular method of preserving caviar. In Russian, the word “Malossol” means “little salt” (only about 3% to 5% salt content). Other forms of caviar healing such as pasteurization are inferior to the Malossol technique. Beware of overly salty caviar, it is usually a sign of a product of inferior quality. Now that you know the meaning of Malossol caviar, you have another advantage when browsing the caviar market. Regardless of the quality, practically all caviar and eggs are matured according to the standards of the Malossol technique. At Skazka Caviar, we are often asked what Malossol is. The Malossel technique is the highest quality and most popular method of preserving caviar. In Russian, the word “Malossol” translates directly to “little salt”. This large, robust caviar is a favorite of connoisseurs. Its firmness provides a satisfying texture that will make you fry for a few seconds and even thirds.
Its luxurious chocolate brown color is perfectly reminiscent of its rich taste. References to. Malossol is not only a category of caviar, but can also refer to the preservation process used to produce caviar of the highest quality. Today, let`s explore the importance of Malossol so that you have a deeper understanding and appreciation of premium caviar. Malossol is a Russian word that literally means “little salt”. It is often used to describe caviar, as sturgeon eggs must be treated with salt to become caviar. The texture and taste are enhanced by the addition of salt, and the Malossel tradition ensures that the perfect amount is added to achieve balance. Malossol is a healing process for your fish eggs and caviar. It is also the most popular curing process, creating a high-quality product that you can enjoy more easily. It is essentially a type of healing that is performed. We use the term Malosol to distinguish the best caviar from lower-class products, and if you want the best caviar available, look for the name Malosol.
You get a salt content of between 3% and 5%, which preserves the eggs and also increases the natural flavors that you would find even without the salt. While this terminology was only used for the highest levels and qualities of caviar, it is now used for much of the product. People pay a lot of money for this type of fish eggs, and what they are looking for in the first place is the healing method. Although the semi-preserved process is the most traditional, the Malossel dried osetra will be the most delicious fish roe you have ever tasted. The production of salmon caviar has many advantages, especially since the amount of salt is much lower than that of many methods of caviar production. In addition, salmon caviar usually has a longer shelf life and the original taste is well preserved. The preservation of salt is very important and always has been. In some cases, greater preservation is needed. Keep in mind that some types of caviar, such as ossetra and beluga, come from endangered fish and are generally difficult to find. The result is a product with limited resources that must travel around the globe to reach well-paying customers. When pasteurized or frozen, the shelf life of Malossol caviar on the market can increase by up to a year.
However, the texture of fish pearls can be changed. When it comes to semi-preserved or pressed caviar, sturgeon eggs are stored in vacuum-sealed packages after storage. In this way, it could have an average shelf life of one year. Pressed caviar should always be stored in a cool environment and protected from direct light. It is possible to make Malossol caviar with 1% salt or less, but you will find that the most prestigious products use just one more shot of salt to get the results you want. The most famous and coveted caviars in the world come mainly from fish from the Caspian Sea. This sea borders five countries: Iran, Russia, Turkmenistan, Azerbaijan and Kazakhstan. Iran and Russia are two of the largest producers of the highest quality caviar. Malossol caviar is a specific term used to describe a specific caliber of caviar. All caviar connoisseurs agree: sturgeon eggs are best when they are fresh. We mean really fresh! The sooner you get your fish caviar to a mother-of-pearl spoon or blini, the better.