Well-travelled caviar

Posted by: Loki on 30 January 2015

I am delighted to have been given the gift of Russian caviar by some friends. I love caviar! However, given the trip from Russia to Valhalla, the jar has not been kept refrigerated and was certainly at room temperature when received. All the advice says that it should be maintained at a constant -1%C. Now I don't want to look a gift-sturgeon in the mouth, but is it okay to eat?

Posted on: 30 January 2015 by George J

Surely Caviar [pickled] was invented long before refrigeration?

 

Just eat it and hope for the best!

 

ATB from George

 

PS: We all die eventually, in any case ...

Posted on: 30 January 2015 by Loki

Here in Valhalla death is a way of life George!

 

It's not pickled, though, that's the point!

Posted on: 30 January 2015 by George J

Preserved, either way ... !

Posted on: 30 January 2015 by Loki

AS far as I understand it there are two types: fresh and pasteurised. I can't read cyrillic, but there's definite reference to temperature between 2 and 4 degrees. 

Posted on: 30 January 2015 by George J

Louis Pasteur. And Caviar. Caviar came first!

 

Eat it!

 

ATB from George

Posted on: 30 January 2015 by Steve J

It's probably vacuum sealed so should be good to eat after a few days at room temperature. I doubt the Grim Reaper will call. 

Posted on: 30 January 2015 by Loki

Defo vacuum sealed. And in fridge now. Can't eat it until Monday! Official duties to perform.

Posted on: 03 February 2015 by Loki

Delicious! Day two and still only half way through. Atop creme fraiche, Blinis and washed down with neat ginseng infused Russian Standard vodka tonight: all part of the staple Norse diet don't ya know?

Posted on: 03 February 2015 by Steve J

  Enjoy.

Posted on: 03 February 2015 by Loki

Wilco Steve  

Posted on: 03 February 2015 by Loki

Actually, I did have one problem. How are you supposed to get the lid off? It's a metal can like lid with rubber seal onto a glass jar. It does not twist off, there is no thread. Coin twist type effort just grinds the glass, so in the end I used some robo pliers, but hardly an elegant birth for such a delicacy. Anyone got a more fitting style? 

Posted on: 04 February 2015 by Adam Meredith
Originally Posted by Steve J:

It's probably vacuum sealed

So -

you need to release the vacuum.

 

Pierce the metal lid with a nail or pin and remove (easily).

Posted on: 08 February 2015 by Sniper

Clearly a case of caviar emptor

Posted on: 11 February 2015 by Loki

Cheers Adam, so obvs, I missed it!

 

Nice one snipey.