If someone were to ask you how would you describe the taste of caviar, what would your answer be? It may come hard to describe. Caviar has such a complex taste and fragrance, one can simply suggest it is a deliciously salty experience, with an effervescent pop that releases a nutty and creamy delight. But, what gives the finished product this amazing and intricate taste? The secret lies in how the fish roe is cured. And, the best caviar in the world, by expert standards, is prepared via the malossol process.
This is a unique model of curation that enhances the flavor of the caviar and also preserves it, so it doesn’t spoil. Malossol is only one such technique, but it is considered the master of all others, a result of curating technique refinement over time. Before we dive into the malossol processing, let’s see what the others are.
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The four main types of caviar processing and how malossol works
Although caviar consists solely of sturgeon roe, there are other types of fish eggs that undergo curation. Salmon, sea urchin and paddlefish roe are a couple of examples. This alternative “caviar” is mainly used to add a pop of color to certain dishes, like sushi plates, steaks and salads. However, when it comes to caviar, there are important quality ranks to be measured by. Size of the egg, its color and processing method set the benchmark for caviar rating.
The malossol method
It is considered the best curating technique. Malossol is a Russian word and actually means lightly salted. Fresh caviar (also the best) mainly comes with a three to five percent salt content. Malossol caviar is best in class caviar, which makes it more expensive.
The semi-preserved, also known as the salted caviar method. As the name discloses, this is a preservation method that uses a high content of salt, but also gives the product a longer shelf life. This might sound like a good thing, but keep in mind that longer preservation will alter the original taste of the caviar.
The semi-preserved method
The semi-preserved method is probably the oldest way used to curate caviar and is usually seen as traditional caviar processing. Semi-preserved caviar usually comes at an eight percent salt content. This method is also used for preserving salmon roe, and the process is quite interesting. First, the skin of the eggs is removed, then pressed into a screen. This is done to retain all the flavor of the roe, however, due to long preservation, the taste might, sometimes, be slightly compromised.
The pressed method
This comes in second after the malossol method. Pressed caviar is obtained from very ripe roe that often come in very soft, slightly damaged shells. Here, there is also a lot of salt involved, but the roe is then pressed manually to obtain a jam-like consistency. Pressed caviar is an acquired taste. However, many caviar aficionados love it because the flavor is far stronger and more robust than in other caviar types.
The pasteurizing method
Reserved only for very fresh caviar that comes in elegant glass jars (not tins), the pasteurizing method allows for long time preservation. Pasteurized caviar is treated at very high temperatures, then sealed in glass jars. You might think this process will completely alter the flavor and texture of the sturgeon roe. However, unlike the semi-preserved method, pasteurizing does leave room for a good capture of the original taste of the caviar. Although not as delightful as malossol caviar, this is a better alternative to highly salted caviar, especially if you consider a longer shelf life.
Caviar preservation – the final touch for the perfect malossol caviar
Once the first step, which consists in curating the sturgeon roe with salt, is completed, there are various types of preparation that add the last touches to the final product, before it hits the market. Each method of preparation is tailored to how the roe has been cured.
Caviar storing
When it comes to malossol caviar, the fish eggs are usually cased in banded tins or vacuum sealed packaging. The caviar is then stored at low temperatures, somewhere between 26° to 36° F (that’s -3° to 2° C).
This guarantees an average of two months of shelf life, for fresh caviar. A little known fact is that malossol caviar can be further processed. This is done to further decrease the perishability of the product. In this sense, it can be frozen or submitted to high heat treatments, in order to kill all bacteria.
The processing
The high heat treatment, also known as pasteurization, is a method of preservation developed by French scientist Louis Pasteur. This method ensures the integrity of the product for a longer period of time and is obtained by heating the food at around 140° F (60° C), then cooling it abruptly at around 39° F (4° C).
When pasteurized or frozen, the lifespan of malossol caviar can increase up to one year on the market. However the texture of the fish pearls may be altered. When it comes to semi-preserved or pressed caviar, after curation, the sturgeon roe is stored in vacuum sealed packages. That way, it could have an average shelf life of one year. Pressed caviar should always be stored in a cool environment and kept away from direct light.
On the other hand, semi-preserved caviar doesn’t need special keeping conditions, given its high salt content and robust preservation. It generally will not spoil. However, if you keep it for longer than one year, it might be safer not to serve it.
Salmon caviar processing methods
If you also enjoy salmon caviar, here are some important details you should know about its curation and preservation. Salmon caviar can be processed in two ways:
- The traditional production method – this implies manually separating the skin of the salmon roe. This is a very tedious process and almost 30% of the product is lost. However, it delivers perfect egg pearls that are later on cured with salt and served fresh.
- The East Point production method – this process is similar to the traditional one, only that the skin is being separated with specially designed, caviar-making, tools. This allows for a smaller percentage of waste (approximately 10%) and is used worldwide for salmon caviar production. The salmon eggs are then cured in a special ozone-infused brine that helps in killing all bacteria.
There are many advantages to the production of salmon caviar, especially because the amount of salt used is considerably smaller than in many caviar production methods. Also, salmon caviar usually has a longer shelf life and the original taste is well preserved.
Malossol caviar – why is it the best?
As we’ve previously mentioned, malossol stands for slightly salted and is a Russian word. Malossol caviar describes a perfectly achieved product, by means of a balanced salting process that preserves the perishable roe without stripping away its flavor and texture.
Golden ratio of curation
The golden ratio in the salting curation with the Malossol method is somewhere between three to five percent. This much salt is enough to keep the caviar from spoiling and also enhancing its exquisite natural aroma. But how much salt does this really mean?
Let’s put it like this: a 500g tin of malossol caviar usually comprises around 470 – 480 grams of caviar and about 20 – 30 grams of salt. Caviar producers have reached this optimal caviar-salt balance after years of process improvement and this ratio delivers a high-quality product with reasonable shelf life.
Why is salt quantity important in curation
Curing sturgeon roe, in order to obtain the finished product, is an essential part of creating caviar. Salt is more than a taste enhancer; it has been used for centuries to preserve foods from spoiling. In fact, ancient Persian and Greek fishermen used to bathe the fish roe in highly salty water to preserve caviar, in order to set it for export.
Salt curation is very important and has always been. In certain cases, stronger preservation is required. Think about the fact that certain caviar types, such as Ossetra and Beluga, come from endangered fish and are generally difficult to obtain. This makes for a limited-resource product that needs to travel all across the planet to reach high-paying customers.
Tips&tricks for keeping the cured malossol caviar from spoiling
Transportation of goods, in general, takes months, via ships and trucks, and there is a great risk that the product, once reaching its destination, is no longer servable. This is why certain types of caviar will be overly salty. If you happen to buy caviar that is more on the salty side than you’ve expected, here’s a little trick.
With fresh water
All you need to do is soak the caviar in fresh water, for about two hours, then drain it well and serve it as you wish. You will find the taste to be significantly improved. This does not mean you should always opt for very well preserved caviar, as it will not taste as deliciously as malossol.
With sugar
Before the contemporary preservation methods were developed, caviar merchants also used sugar to keep the caviar from spoiling. However, the method did not last long, because the sweetness of the sugar did not pair well with the sturgeon roe meaty flavors. Then remained only salt, a time-old preserver used to this day. It is natural, antiseptic, tasty and flavor-enhancing. Why change something that is already working perfectly?
In time, the quantities of salt used in curation have been changed and adapted so as to reach the perfect balance, that is now called malossol.
Malossol caviar name variations
A caviar connoisseur knows that if a caviar product is advertised as malossol caviar, then s/he is in for a real treat! For centuries people searched for improvements on the curation of caviar. Today, malossol stands for the most superior standards of processing. This salt curation method delivers a fresh product, yet well preserved, with a lightly salted flavor.
Although malossol is the generally agreed upon name, you may find, depending on where you purchase it from, other variations, like malassol, malasol or malosol. They all refer to the same product, so no need to fret. The most important aspect you need to keep in mind, when purchasing caviar, is the brand. You need a well-established provider, or a house brand, that only sells quality products.