Salmon roe in Ukraine
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Frozen Salmon Roe and Salmon Roe in Cans
In Ukraine, salmon roe is sold frozen and canned. The main advantage of frozen salmon roe is the fact that it contains only roe and salt, no other preservatives. And the salt content in frozen salmon roe is lower than in canned one. As for salmon roe in cans or glass jars, it is sold in smaller packaging and is ready for use at the moment of purchase, besides, the Ukrainian consumer is used to it.
Frozen or Defrosted Salmon Roe
When we talk about frozen or defrosted salmon roe, we mean a ready product. Frozen salmon roe is completely natural: it contains only roe and salt. The salt content in frozen salmon roe, produced in Alaska, is 2.5 - 3.5%. This is less than the salt content in canned roe (4% and higher).
Unlike other types of roe, salmon roe can be frozen without losing its qualities, because of the firmer shell, which protects the content of the egg. Processing, salting process, packaging and freezing take place in Alaska. It is imported to Ukraine frozen. On the Ukrainian market, it is available in plastic containers of 200 g, 250 g, 4x200 g, 4x250 g, 500 g, and 1 kg. Shelf life is up to 2 years at a temperature of -18˚С.
Frozen salmon roe should be thawed slowly: 10-12 hours at a temperature of 1-4 ° C. Shelf life after defrosting is 2–5 days at 0˚ ... + 4C. Defrosted salmon roe keeps its shape and all nutritional values. It is not allowed to freeze it again.
Salmon roe, which is sold by weight in Ukrainian retail, can be both defrosted or canned.
Salmon Roe in Cans
In Ukraine, canned salmon roe is made from frozen raw materials, the green roe, which is also imported mainly from Alaska. There is a number of roe processing companies in Ukraine. That means that the production process – defrosting, salting, adding preservatives and packaging - takes place in Ukraine. Salmon roe is packed in glass jars or cans of different weight. Shelf life is up to 12 months at a temperature of -2 …- 4˚С. In Ukraine, there are no technical standards for salmon roe (GOST), developed by the government, and the salmon roe is produced according to the approved technical specifications of each processor.
Canned salmon roe may include:
• roe of a certain type of salmon (pink salmon, chum salmon, sockeye salmon, etc.);
• salt - the main preservative (content 4% -6% for the roe of the first grade, 4% -7% for oe of the second grade);
• E200 - sorbic acid;
• E211 - sodium benzoate;
• vegetable oil (to prevent eggs from sticking together);
• E422, food glycerin (also to prevent the sticking of eggs);
The preservatives E200 and E211 are antiseptic components. They were designed specifically for the conservation of salmon roe and are used in many countries. The content of preservatives should not exceed 0.1%. In this case, they do not cause any harm to our health.
Prepared by the Alaska Seafood Marketing Institute.
More information: eeu.alaskaseafood.org and alaskaseafood.org
More information: eeu.alaskaseafood.org and alaskaseafood.org
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