The risk of decay of red calf, for example, is very high, that speaks features of its biochemical structure.
Plus to it the certain demands to the “know-how” should be kept: calf should be taken from a fish within first three hours after vylova, and the brine (so-called “tuzluk”) should be insisted in advance not less 10-ти days. To receive a qualitative product, antiseptics are extremely necessary not only salt, but also sterility by manufacture and low temperature at storage (–4-6.) Soblyusti last two conditions at preparation of calf by handicraft way very difficultly so, in calf can is irreversible to expand a pathogenic microflora. However unfair manufacturers not strongly for it experience.
In fact how then secondhand dealers will give to calf a packaging and to realize it is already on conscience of sellers.
« Probably, this heritage of the Soviet epoch of deficiency, – experts speak in this occasion Internet-shop Ikra.ru, – ineradicable love of our consumer to brakonerskoj to calf. For four years of our work to us constantly there are visitors who with feeling of pride inform us that it bring excellent calf on cheap stuff. The paradoxical attitude to a delicacy: as a matter of fact it in fact the same what to buy jeweller ornaments in transition of the underground and to brag of it. Certainly, if you buy calf will be immediate at the fisherman on Kamchatka, most likely, it is a tasty and safe product. But for some reason many simply do not reflect, how such calf gets in Central part Rossi, how many « arms » it passes also to what differences of temperatures is exposed ».
What is the good red calf
As all the same to choose good calf? Where is better to get it to be assured as? For the beginning it is necessary to remember some simple rules.