Do not worry about supplying cold chain and how to maintain and maintain the quality condition of caviar during its delivery.
Saaee aquaculture Company presents a short article in this regard to assure you of achieving products with different and distinctive quality.
Today, due to population growth and the need for healthy food, as well as extinction and reduction of livestock and aquatic life, has led the human mind to breed useful species. One of these healthy foods is caviar, which has been required to be domesticated and bred due to the reduction of the generation of important and valuable sturgeon species.
Breeding areas of these important species in terms of climate and stability in the physical and chemical changes of the region, access to juvenile and productive fish have special and restrictive conditions. Therefore, Iran is an important breeding center in this regard.
The southern basin of the Caspian Sea is the habitat of 5 main species of sturgeon and rivers branching from those main migration routes of these species, which gives access to breeders for breeding. Iranian caviar is made in specialized centers using good fish. This measure can increase production and will naturally benefit companies operating in this direction. A lot of investment can be seen in different production sectors that different people are engaged in. These areas will definitely have more sales and better profitability when they offer a high-demand end product.
Saaee aquaculture Company has constructed sturgeon breeding in order to meet the needs of the market caviar and produce quality caviar. It has been very favorable for breeding these fish and water resources. Caviar processing center and hall with an area of 400 square meters has the necessary standards in the country, including veterinary standards, and also this center has the standard code of the European Union, EC, HACCP and FDA.
What is the caviar cold chain
Caviar after processing with salt, which salt itself as a preservative and effective in the discussion of spoilage and storage of caviar
After receiving the orders, the packaging and distribution team has the duty to select the relevant packaging according to the amount of caviar and the destination, and to send the caviar in the appropriate packaging along with the appropriate ice through the best route. The best storage temperature for caviar is between -3 and +3 degrees Celsius.
All packages are isothermal and have the ability to keep caviar at the desired temperature. Packages usually have the ability to keep cold for 24 to 48 hours.
How to store caviar?
• After opening the vacuum lid of canned caviar
Put the caviar in the refrigerator before you want to eat it. Of course, at a certain temperature of -3 to +3 degrees Celsius to maintain the caviar. If you want to keep the caviar for a longer period of time, eat it only during the time when it is inserted on the caviar. It usually has an expiration date of 3 to 4 months from the date of packaging.
After opening the lid of the tin or jar of caviar, if you want to use it in one meal, it is not a problem, but if you want to use it in several meals, you should know that after opening the vacuum of the canned caviar, you can finally taste it for 7 to 10 days. Otherwise, the caviar will rot
what temperature should caviar be served
Fine caviar should be served alone, very cold (-3 and +3 degrees Celsius) and preferably in a non-metallic bowl nested inside a larger bowl filled with crushed ice. Silver and metal bowls and utensils should be avoided due to oxidation, which may impart a metallic taste to the caviar. The best choices are servers and utensils made of glass, bone, or to be truly traditional, mother-of-pearl or gold.
How to eat caviar?
As mentioned, caviar is very useful and nutritious and is highly recommended for breakfast. You can serve caviar with scrambled eggs or boiled eggs, along with pasta and macaroni, fruits such as avocado, with honey, toast, with shrimp or sushi, or any food that is to the taste of the chef. Serve luxury Iranian caviar and enjoy consuming it.
What temperature for store caviar
When you receive caviar and don't want to immediately eat all of it right out the box, you will have to store the container in somewhere cold to prevent spoilage. caviar is highly perishable, requiring cold temperatures as well as minimal air exposure for the product to maintain an average shelf-life of 4 to 6 weeks. The best way to protect the quality of your caviar is to keep it unopened and refrigerated until consumption. Keeping the containers vacuum sealed is crucial to preventing contamination, making smaller size containers a better option for personal use than larger ones. After opening your caviar container, any of the leftovers you plan on saving for later should be returned to the fridge. To limit air exposure during re-storing, the container's lid should be put back on tightly. With our screw-top glass jars, we recommend a first using a piece of food-grade plastic wrap to cover the open product before screwing on the lid. Maintaining a vacuum-like environment is the first processes in storing fresh caviar. No matter if the seal is broken or not, a refrigerator at temperatures ranging from 26° to 36° F (-3 and +3 degrees Celsius) is a necessity for the storage of any quality, low-salt caviar.
Can you freeze caviar?
Yes, you can freeze your caviar to extend the shelf life to about a year. However, the caviar will have slightly less flavor and a softer texture once thawed. Repeat freezes and thaws will intensify the softening of the caviar's flavor and texture. Our advice to you is this do not keep caviar in the freezer. This will destroy its delicate texture.
The ideal temperature for storing caviar is 28 to 30 F(-3 and +3 degrees Celsius). Most household refrigerators won't reach this temperature, so place the caviar in the coldest part, which is the very bottom drawer.
How can transfer caviar for long distance
All caviar processing steps are performed in an environment that is cleaned and disinfected by agents and personnel that does not affect the taste and smell of caviar. Ovarian extraction, incision, and isolation are performed slowly and rapidly to minimize physical damage and contamination. Grading and labeling is done according to international standards.
The net weight, maximum shelf life and temperature are checked and all packages are checked before use to make sure the caviar is not damaged, there is no contamination in the production environment and the capacity of the packages is filled to such an extent that The air is emptied and so-called vacuumed. The right temperature for our refrigerators paves the way for salt absorption, balance and maturity of the final product. Caviar is evaluated by experts by 3 criteria in this collection: taste, texture and color. All our processing steps are trained and supervised by skilled people.
Caviar is a perishable, temperature sensitive product that commonly ships in breakable glass or dentable metal containers. So how can you be sure the caviar you order won't arrive damaged, contaminated and/or too warm to safely eat?
To ensure perishable caviar survives its transit, Caviar Saaee packs it in sturdy containers and vacuum seals it. Pretty common, pretty effective, vacuum sealing and banding a quality-constructed container, then surrounding it in bubble wrap is the best way to ship caviar and safeguard product from potential damage during transit. Low-salt caviar is perishable and must stay in a temperature controlled environment up until the time of consumption. When it comes to shipping caviar there must be something in place to keep the product under 36 degrees F (3 degrees Celsius).for the duration of the transit or until it can be returned to refrigeration. While some companies will use dry ice, which can sometimes accidentally freeze fresh product, gel ice packs are the preferred material for chilling a box of caviar.
Signs of caviar rot
A few things are mentioned in the form of tattoos that need to be considered
• The color of the caviar changes
• The taste of caviar becomes bitter or sour
• It smells bad (of course, it is normal to smell fish)
In some cases, it may be moldy
• Note the expiration date and other health signs on the package