Malossol

Malossol is the Russian word for light salting. It refers to high-quality caviar that is subtly salted for the purposes of enhancing its flavor and preserving it. Most caviar types are salted for flavor and to retain freshness. The amount of salt that is necessary depends on the grade of the caviar, as well as its condition and intended consumer market. In general, the best caviar needs little salt, while low-quality caviar needs more salt. Accordingly, salt makes up 3.5 percent to 5 percent of a serving of the quality malossol caviar that connoisseurs prefer. Guidelines have changed throughout the years. Because of better sanitation and refrigeration practices today, the salt content of caviar has decreased. Caviar types that contain more salt than is used to prepare malossol include pressed caviar, commercial barrel-salted caviar, lumpfish caviar that is available in supermarkets and contains up to 11 percent salt.