How to identify a good red caviar. Rules for choosing red caviar in the store

Among the many delicacies, red caviar remains one of the most sought after. For many years she has been a regular "guest" holiday tables. Despite this, few people know how to choose the right red caviar in a jar. This knowledge will be very useful, because quality product will have not only excellent taste qualities, but it will also be very beneficial for the body. The secrets of choosing red caviar in a jar will be discussed further.

The principle of "checked the composition - made a purchase" will help out when buying any product. It is also effective when purchasing red caviar. There are many scammers in this area who pass off a low-quality product as premium caviar. To avoid fakes, you should find out what is included in the composition of red caviar.

The product is very useful because it includes vitamins A, D, E, as well as folic acid, protein, iodine, phosphorus and calcium.

The protein in caviar is faster digested than the protein in meat and milk.

The benefits of red caviar are easily explained, because this is a failed offspring of fish. Caviar has everything for the development of the embryo. That is why, having eaten quite a bit of such caviar, a person quickly fills up.

When buying red caviar in a jar, it is important to make the right choice from the whole variety of offers. This is where compositional analysis comes in handy.

You should think about buying if the composition contains:

• caviar of fish with an exact indication of its type;
• vegetable oil;
• salt;
• food additives E 400, E 200 and E 239.

The question immediately arises: “But won’t food additives harm the human body?”. They play a big role: E 400 is added so that the caviar does not dry out, and E 239 and E 200 are antiseptic. But it is E 239 that is a dangerous preservative. With long-term storage and ingestion, it decomposes with the appearance of cellular poison. But it is allowed, because no one removes such caviar from store shelves.

If the composition contains other food additives, then this is a direct violation of production in accordance with GOST.

The composition of red caviar in jars according to GOST, by proteins and fats

The composition of red caviar in jars according to GOST is a clear list. It is especially important to make a breakdown by proteins and fats. From these components depends on what effect the product will have on the body.

What will a gourmet find in a jar of caviar:

1. Proteins in the amount of 32%. They are very balanced, therefore they have a beneficial effect on the body. Such components are quickly absorbed and give the result - a surge of energy and strength, the elimination of hunger, the appearance of a sense of satisfaction.
2. Fats - 15%. And these are not the fats that are perceived as a reason for the appearance of extra pounds. They are useful and contribute to the healing of the body. Among them: polyunsaturated omega - 3 fatty acid, lecithin. The first has a positive effect on blood vessels, heals the blood, relieves inflammation. Lecithin is a constituent of human cell membranes.
3. Minerals - iodine, phosphorus, calcium, iron. That is why red caviar is recommended to be eaten by everyone who has a problematic thyroid gland, fragile bones and a sick heart. Also, this product stimulates mental abilities. Therefore, caviar is the best food during periods of strong mental stress (session, tests, a busy period at work).
4. Vitamins are also present in red caviar: A, E, D and folic acid. Moreover, vitamin A is contained here in a “pure” form, which is a rare occurrence. Caviar is recommended to be eaten in a non-solar period in order to saturate the body with vitamin D. But E is a “reproductive” vitamin. It should be enough if the couple plans to conceive.

To preserve caviar, salt, vegetable oil and preservatives are added to its composition. The latter are also important because they do not allow the caviar to spoil.

The preparation of caviar according to GOST assumes that all components must be included in the composition, in the right amount. For this, GOST 18173 - 2004 is used.

Composition of simulated red caviar

If red caviar is sold - a fake, then the jar must necessarily indicate “imitated”. This will immediately make it clear to the buyer that he is holding an analogue of the delicacy in his hands.

Simulated caviar, in turn, is also divided into the one in which natural dyes and synthetic.

The composition of simulated red caviar, which is considered synthetic, includes seaweed. Such a product is easy to distinguish from real caviar: eggs do not burst and do not have liquid inside. Synthetic caviar is easily chewed and costs much less. But she is of no use.

More natural imitation caviar is made from the caviar of less valuable fish species. These include capelin, halibut, etc. Such a product can be called natural, but it is tinted with real red caviar.

Salt, vegetable oil and preservatives are also added to caviar for preservation. But there are no useful components in imitated caviar. The taste qualities of such a product are also “lame” in comparison with real caviar. And sometimes the price-quality ratio is not so significant, therefore it is more rational to purchase natural product.

The benefits of red caviar for the body

Nature has created all the conditions for future fish to develop fully. Therefore, caviar is very useful and even indispensable for some people.

What is the use of red caviar for the body?

It contains:

• folic acid, which means it has a positive effect on reproductive function;
• vitamin D - bones are strengthened;
• vitamin A in its pure form - a positive effect on vision;
• vitamin E - for women's health.

Also, a large number of useful trace elements will improve the health of both children and older people.

women

Red caviar must be in the diet of a woman. Especially it is necessary to use it for those who have problems with reproductive function. Lack of folic acid and vitamin E makes it difficult to conceive a child, to endure it. During lactation, it is also important that these elements are normal.

Also, red caviar is an excellent aphrodisiac, so it should be included in the menu of a romantic dinner.

The product helps to endure critical days, calm the nervous system, and makes the mood better. It is extremely important that the product prevents the formation of oncological formations. This applies to women's health as well.

pregnant women

During pregnancy, red caviar makes a woman feel better, helps the baby develop fully. It is also rich in calcium, which is especially important for women in position. The fetus grows and the pressure on the pelvis and back increases, which means that help in the form of a dose of calcium will not hurt.

Pregnant women often complain that the condition of their hair and skin is deteriorating. Caviar will help normalize the appearance. Also, the product will normalize hemoglobin. During the period of expectation of a child, doctors especially monitor this indicator. Too low hemoglobin can cause a threatened abortion.

The ability to quickly recuperate is another bonus of red caviar. It is very nutritious, gives strength and will allow you to recharge your batteries.

Red caviar is an assistant to immunity. It helps the body build armor against colds.

men

Red caviar is also useful for men. These properties include:

• improvement of potency, restoration of reproductive function;
• normalization of blood circulation and strengthening of the heart muscle (men are more likely to suffer from strokes and heart attacks);
• reduces the risk of blood clots;
• vision improves.

Even the periodic use of red caviar will bring impressive results. The main thing is to buy a natural product. Caviar with the prefix "pseudo" will not have a positive effect. On the contrary, it can be harmful due to the presence of dyes and preservatives in the composition.

children

For children, parents choose the best. This should also apply to the choice of red caviar. Only a real delicacy can positively affect the growing body of a child.

It should be remembered that unnatural caviar is dangerous for a small organism: a child needs fewer preservatives to get poisoned.

During the period of study, when children experience tension and stress, red caviar is a saving “straw”. It calms the nervous system, stimulates the brain, strengthens memory.

It will also help the immune system to resist viruses, which is especially important in winter.

Harm of red caviar for the body

With all the great benefits of the product, it should not be idealized. If you indulge yourself in moderation, then there will be no negative consequences. But excessive gourmet love threatens with unpleasant surprises.

The harm of red caviar for the body is as follows:

• excessive salt intake causes swelling;
• can cause an allergic reaction;
• Preservatives accumulate in the body and over time can harm health.

But all this can only happen if there is caviar in large quantities. What doses of delicacy are allowed to pamper yourself? You can eat no more than a few per day. dessert spoons. It is also recommended to break this amount into several doses.

Imitated caviar prepared using synthetic dyes is especially harmful.

Which red caviar is better than chum salmon or pink salmon

When the buyer got acquainted with the composition, determined the benefits and harms of the product for themselves, the question arises, which red caviar is better: chum salmon or pink salmon? Comparative analysis is indispensable here.

The first sign by which a certain type of caviar can be distinguished is the size of the eggs. They are larger in chum salmon than in pink salmon (5–7 mm and 3–5 mm, respectively).

Pink salmon is famous for the color of its caviar. She is a beautiful orange color. But chum caviar has a color closer to red.

The taste qualities of these two types of caviar are also different: pink salmon caviar has a slight aftertaste of bitterness, while chum caviar, on the contrary, is more tender.

Which one is better? This issue can be classified as controversial. Judging by the size, chum salmon caviar is larger, and it has a more delicate taste. But pink salmon caviar is also popular. Its color is a symbol of how caviar should look.

How to choose a good red caviar

Information on how to choose a good red caviar will be very useful to all gourmets. Not only the enjoyment of taste, but also human health depends on this.

in cans

It is difficult to choose high-quality caviar in cans. In this case, it is impossible to analyze its color, consistency, the presence of blood inclusions or the size of the eggs. The first thing a buyer should do is read the ingredients. It must be indicated on the jar. Here you should find out the manufacturer of caviar.

If the purchase is planned in advance, then you can find out reviews on the Internet, and only then buy a delicacy.

You should also pay attention to the inscription, which indicates that the manufacturer adhered to GOST when harvesting caviar. The date of manufacture is another important nuance. The date of manufacture must be stamped on the inside of the can. The manufacturing plant must be located on the Pacific coast, this is a guarantee of the production of caviar from fresh raw materials.

The appearance of the tin should also be acceptable: it should not be wrinkled, intact, all information should be legible.

You should also focus on the price of the product. Too cheap caviar should lead to the idea that it is not real.

in glass jars

Caviar in glass jars lends itself better to analysis. Here you can immediately determine the color and size of the eggs. It is important that there is not a lot of liquid in the jar, all the eggs are of the same size, there are no blood elements.

Similarly to the previous option, you should study the composition, packaging date and manufacturer. If the red caviar has already been bought, then you can conduct a small test: pour it out of the jar. In the event that it spills out caviar after caviar, then the product is of high quality. If it does not move or flows out, then either it is not natural, or there is too much oil in it.

by weight

The choice of red caviar by weight has its advantages and disadvantages. Plus - you can smell it and even try it. All its characteristics are immediately visible: the color, the size of the eggs, and the texture. But it's important to remember that fresh product can only be purchased during the season.

Minus - it is impossible to study the packaging and find the date of packaging and the manufacturer. Therefore, you should not be shy, but ask the seller to show the documents for the goods.

How to distinguish chum caviar from pink salmon

Real gourmets know how to distinguish chum caviar from pink salmon. To do this, pay attention to the following features.

Color. In pink salmon, it is orange, saturated. And in chum salmon - with a reddish tint. In a can, this is especially noticeable because the concentration of color is higher.

Pink salmon caviar:

The taste of these two species is similar. But still there is a small nuance: pink salmon caviar has a slight bitterness. Chum salmon caviar has a delicate taste.

It is noteworthy that the caviar of other fish has an even greater bitterness.

The pricing policy is practically the same if the buyer has a natural product.

Red caviar will be tasty and healthy only if it is natural. Therefore, it is important to choose it carefully, do not skimp on questions to the seller and personally analyze its characteristics.

Red caviar is not a cheap pleasure, therefore, when buying it, I would like to have high quality, excellent taste and the benefits of eating a delicacy. Red caviar is caviar salmon fish. For each fish, it differs in color and size, but all of it is equally useful, as it contains many essential substances (vitamin A, D, E, folic acid, calcium, phosphorus, proteins).

But, unfortunately, when buying red caviar, we do not always get it. Sometimes manufacturers replace it with caviar of other fish, but it's even worse if instead of real caviar they slip artificial caviar on us. Even if you were lucky enough to buy real red caviar, its quality will not necessarily be high, as it could not be stored in proper conditions or frozen. To avoid such disappointments, let's try to figure out how to choose the right caviar and not fall for tricks.

1. You need to carefully read on the jar what kind of fish the caviar was obtained from, because the name may lead you to the fact that the caviar is red, and from the composition you will understand that this is actually not the case.
2. Pay attention to the production date, firstly, in order not to buy an expired product, and secondly, the caviar must be collected and preserved immediately after spawning, which corresponds to July or August. Otherwise, it may be caviar that was frozen or repackaged, which, of course, affected its quality. Remember, in glass jars, caviar has a shelf life of up to 9 months, in metal - up to 1 year. Incidentally, the expiration date tin can must be squeezed out of the can, and not inside, otherwise it is a fake.

1. Pay attention to the preservatives that are listed in the composition. As a rule, E200 and E211 are found, they inhibit the growth of yeast bacteria and mold, and therefore protect the caviar from spoilage. The use of these preservatives is justified and permissible. But the preservative E239 is a real poison for the human body. In another way, it is also called urotropin.
2. It is better to buy caviar in a transparent container, then you can look at what is inside. There should be no liquid in the jar, and there should be no adherent particles of caviar on its bottom and lid. This will mean that before rolling, the caviar was washed or frozen. You won't be able to see this in a tin can. But still, if the purchase is made in a metal container, then at least just shake it and listen if there is any liquid inside. You can, of course, take caviar by weight, but there is a risk of acquiring an expired or improperly stored product.
3. Real unspoiled caviar is crumbly and does not stick together.
4. The eggs must be the same size and color.
5. If you still buy caviar without containers, then try it. The shell of real eggs is not too dense or, on the contrary, weak. The taste of the delicacy should not be too salty, bitter or spicy. Bitterness may indicate that the aforementioned urotropin is present in the product.
6. Take a few eggs and rub them with your fingers. If they slide very easily over the skin, then the caviar was processed vegetable oil. This is done, as a rule, so that it does not stick together, has an attractive shiny appearance, even after its expiration date has expired or after improper storage. At best, such caviar will not bring much benefit, since, most likely, it was frozen. At worst, it has been spoiled, and can harm the body.
7. Examine the egg in the light. Real, untreated caviar has a bright little dot in the middle. If it was pumped with polyphosphates, then the core will be large and dull. When the core is completely absent, we can safely say that the caviar is artificial. To the touch, it will be elastic and hard to burst.

As you can see, the choice of caviar is a rather time-consuming and knowledge-requiring process. But when buying such an expensive product, it’s better to make sure that you are getting a really high-quality and healthy delicacy.
Everyone knows that only rich people who often make various flights from city to city can afford red caviar. Therefore, if you need a taxi, then find out all the information you need about ordering a taxi from the airport!

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Red caviar - incredibly tasty and useful product, easily absorbed by the body and having a large nutritional value. How right?

Types of red caviar

Red caviar is prepared from raw caviar of fish of the salmon family: pink salmon, chum salmon, sockeye salmon, salmon, chinook salmon, trout and coho salmon. Since these fish are very different from each other, the size, color and taste of their eggs will also be different.

Subtleties of choice

The tin can should not have dents and mechanical damage.

Take the jar of caviar in your hands and shake it. Gurgling? Put it in its place and refuse to buy.

The date of manufacture (salting), indicated on the lid of the jar, must be squeezed out from the inside or applied using a laser.

If the salting date is squeezed out on the outside or the inscription is easily erased, refuse to buy - the quality and freshness of the caviar will be very doubtful. Moreover, such a product may well be counterfeit.

Fish of the salmon family spawn from July to September, therefore, high-quality caviar will be packed no later than October.

In addition to the caviar itself, it includes: salt, vegetable oil, additives E400 (glycerin that prevents drying), preservatives E200 and E211.

Avoid cans of caviar containing urotropin E239, which is a strong carcinogen.

The label on the jar must contain information about the GOST or TU according to which the caviar was made, its expiration date and details of the manufacturer.

After opening the jar, the eggs should not stick to the lid, and inside the container there should not be a liquid shapeless mass, but.

High-quality caviar is of a uniform color, without blood clots of films. Too pale color - evidence of overripe caviar, too dark indicates that it was taken from stale fish.

Good luck with your choice and Bon appetit!

How to choose a really high-quality product? Which caviar is healthier and better? Which tastier than pink salmon, sockeye salmon, chum salmon, chinook salmon or coho salmon? What should you pay attention to when buying red caviar?

Not infrequently, these questions arise from buyers standing at the window and getting lost in the variety of delicacies.
To make the right decision, it is worth evaluating salmon caviar according to a number of parameters.

Kinds

The most common red caviar is:

Pink salmon- the cheapest and most common red caviar. It differs from the chum salmon and chinook in size, approximately 3-5 mm. It differs from other types of delicacy in color (lighter only in chum salmon), incl. Seeing medium-sized light orange eggs, do not hesitate - this is pink salmon caviar. The taste is not bitter, most often lightly salted.

Red salmon- fairly small red caviar, 2-3mm. It is easily recognizable both by its size and its dark orange color. It has a pronounced fishy smell and a bitter taste. During production, color heterogeneity is allowed, incl. do not be alarmed if the color scheme of the eggs varies in orange-red tones (black and white, indicates a spoiled product). In my opinion, the most delicious of the types of delicacy available in the store. Its price is usually equal to pink salmon, sometimes higher by 100-200 rubles.

Keta- average in price, the largest and lightest caviar. And the chum salmon itself is much larger than coho salmon and sockeye salmon. Easily recognizable by its light orange, uniform color (color heterogeneity is not allowed). Eggs with a diameter of 5-7 mm. The fattest delicate taste(with proper production). It is often passed off as chinook because of the similarity in size, which is easy to determine by color.

coho salmon– average price (more often equated to the ket price). Color dark red, burgundy. The eggs are approximately 3-4mm. During production, color variation is allowed. The taste is quite bitter. according to taste and appearance very similar to sockeye caviar, except for a rich dark red hue.

Chinook salmon- the most expensive red caviar, the price is 500-700 rubles higher than for pink salmon. Intense red color. The taste is bitter, slightly spicy. The size of the eggs is slightly larger than that of pink salmon. Previously, chinook caviar was the largest, but in the last 10 years, chinook salmon has become smaller, more and more individuals weighing less than 10-15 kg come across. Accordingly, the caviar in such a fish is small.

There is an opinion that the chinook is listed in the Red Book, but this is not so. In my memory, only in 2005 there was a ban on its catch, it lasted about a year. Now we continue to catch it on the shelves of Kamchatka, it will not be difficult to find chinook caviar.

In Russia, chinook is mined only in Kamchatka, so pay attention to the region when buying. There are a lot of fakes in the central strip, most often it is chum caviar with the addition of dyes. You can protect yourself by buying a delicacy from trusted suppliers, as well as by checking the product for the presence of a sharp aftertaste.

Manufacturer

The most important criterion when choosing red caviar is the manufacturer. Moreover, there is no unequivocal answer, which salmon caviar is better. In my practice, there were both fairly large enterprises that, to put it mildly, violated state standards, and small manufacturers that produce products of really high quality.

Let's weigh the "FOR" and "AGAINST"

Quality assurance

Only a certified manufacturer can provide you with a guarantee. The production of caviar requires constant quality control, which is reflected in the accompanying documents. But the reality is not so rosy. Not all manufacturers with "white" documents are conscientious about their business and often in banks there is low-quality, and sometimes spoiled fish caviar. This is especially true for factories that work with confiscated goods, the rating is not important to them.

Small producers selling caviar by weight may also turn out to be “not honest” sellers. You will not receive guarantees, unlike factory products. Therefore, buying a delicacy without documents from dubious personalities, you are playing the lottery with your health. For example, I met “comrades” who use Domestos in their production. There is also a whole business of acquiring rotten salmon caviar, processing and selling. I think not a single plant will dare to do this, incl. if the seller of handicraft products is unfamiliar to you, I would not advise you to trust him.

Compound

It seems that everything is simple here. The composition of salt salmon caviar according to GOST include: raw, salt, water, oil, food supplement Varex-2 (sorbic acid). But again, “BUT” comes out.

The fact is that factories during production cannot deviate from state standards. And according to GOSTs, caviar must contain 0.2% Varex-2. I'm not the only one who doubts its usefulness. Now, few people argue on this topic, everyone has long come to terms with this need, but in 2005, discussions of this additive in the “caviar sphere” were serious. Starting with the fear of getting cancer http://www.arsvest.ru/archive/issue961/right/view22155.html , ending with the genocide of the Russian population http://genocid.net/news_content.php?id=1240 . I do not want to scare anyone, but I consider it necessary to warn.

At this time, "shrubs" are free to choose preservatives. I know many manufacturers who add only salt to caviar, others buy Japanese preservatives. In both cases, the taste of the delicacy is not inferior to the factory one, the shelf life, subject to the technology, also corresponds to the norm. Of course, you should not trust everyone in a row, as the saying goes “trust, but verify”.

Storage and transportation

Here the undisputed leader are large enterprises. Any manufacturer is interested in making a profit, losing both raw materials and finished products no one wants, therefore, at all large factories (I was personally at 4x), they comply with the standards.

Things are much worse for small businesses, the Internet is full of videos where red fish caviar is stored in dirty cellars and unwashed containers. Yes, this is not uncommon in real life. It all depends on the consciousness of the manufacturer and the quality of the control bodies.

Package

There is an opinion that caviar in glass containers is the best, and in plastic utensils has the lowest scores. In fact, in the factory, storage is allowed in glass and metal cans, wooden barrels and polymer buckets. It is very important that no matter what the packaging is broken, dents, rust, chips are unacceptable.

How to choose caviar in a metal can

Everything is simple here:

• We check the jar for defects (dents, rust, etc.), they should not be
• We read the date of manufacture on the cover (no more than 12 months)
• We choose a variety: there are only 2 of them, the salinity of caviar does not depend on the variety
• We shake the jar, the contents should not gurgle
• Storage temperature of granular caviar at retail trade enterprises +2 - +4 C. (International standard)
• It is worth remembering that the delicacy in a tin should be consumed within 5 days from the date of opening.
• Tin oxidizes strongly, so it makes sense to transfer the product to glassware

How to choose caviar in glass containers

We carry out the same points as with a metal can, as well as:

• We determine the homogeneity of the mass by turning the jar over, caviar should not flow (according to GOST, the presence of brine (sludge), for a first grade product is unacceptable)
• The eggs in appearance should be whole, we also check the absence of blood, pieces of film and shells of spatula eggs
• The color of the delicacy must be uniform, with the exception of coho fish and sockeye salmon

How to choose caviar by weight

• The best part is that when buying by weight, you can try the goods, and you should start with this.
• The taste should be pleasant, with a slight bitterness, moderately salty. Sweet and sour taste indicates the presence a large number preservatives, or spoiled products
• The delicacy from the refrigerator practically does not smell, a slight smell of fish is allowed in case of buying sockeye and coho caviar.
• In appearance, the eggs should be even, not wrinkled. Orange or red (depending on the type of caviar), with one small patch inside (which distinguishes real caviar, from artificial). There should not be black and white eggs, the presence of one of these will infect the entire jar within a day
• When chewed, the eggs should burst easily, a thick shell is a sign of “not fattening grain”. Also, if the product flows and there is a lot of liquid in it, you should not buy it, this means that it has been defrosted many times

Since the article was written, the comments have replenished useful information. If you haven't found the answer to your question, I'll be happy to answer it.

Red caviar is a wonderful, tasty and healthy delicacy, the main thing is to be able to choose it correctly. I hope the article did not scare you, but taught you the right approach to choosing a product. Eat caviar, be healthy, write reviews and ask questions (including on the topic of purchasing a product).

Several centuries ago, red caviar was not considered a delicacy in our country - it was eaten daily and in large quantities. The laborers who were hired to catch salmon even begged their employers to feed them less often with the order of boring red prey. However, a similar situation was observed only in the fishing areas and at the royal court, and the caviar almost did not "swim" to the inhabitants of Central Russia. And the reason is not in shortage, but in the fact that the product deteriorated too quickly.

Fortunately, today a valuable product can be bought everywhere, but its quality is far from always excellent. On sale, caviar is often poorly processed, spoiled, too liquid, artificial or stuffed with preservatives.

How to choose caviar

Perfect caviar
1.	Glass sealed containers
2.	The inscription on the label - granular salmon caviar, species (pink salmon, chum salmon, sockeye salmon), 1st grade
3.	Information about the manufacturer with the address, the presence of GOST, date of manufacture and expiration date
4.	The eggs are whole, not crumpled, uniform in color. They lie tightly in a jar, and they are well separated on a sandwich
5.	The absence of foreign inclusions in the caviar mass - broken shells, blood clots, sediment, mold
6.	Not too runny consistency
7.	List of ingredients: caviar, salt and no more than 1-2 preservatives
8.	No noticeable drops of vegetable oil
9.	The taste is medium salty, without sharp bitterness.

Before getting to your table, red caviar goes through a serious and lengthy processing process. First, the salmon ovaries are removed from the fish and sorted for quality and maturity. Then, through special sieves, the eggs are separated from the connective tissue films and washed with cold pre-boiled water. After that, the product is salted in a brine solution and preserved.

Naturally, high quality proper cooking possible only in factory workshops - poachers do all the manipulations in unsanitary conditions, use untreated dishes and only them famous recipes salting. Therefore, the main thing when buying such a valuable product is not to run into a counterfeit product that is dangerous to health. Try to buy caviar in supermarkets and trusted stores where there is a thorough check of products. Do not grab suspicious and cheap jars of red caviar in the markets. And even more so, refuse a delicacy product in plastic containers without any identifying marks (variety, shelf life, information about the manufacturer), even if it is offered to you by "a friend of a friend who carries caviar directly from the Far East."

In the bank or by weight?

If you choose which caviar to buy - by weight, in a tin or glass jar, it is better to prefer the latter. The product that you put right in the store is exposed to daily harmful bacteria. In addition, you will never know the date of its manufacture and expiration date, and it deteriorates faster than a can. Caviar in a tin container is protected from external factors, but it has one serious drawback - it cannot be considered. You can only shake the jar - if it gurgles, then there is more brine than the product itself. Under glass, caviar is in full view. Ideal grains are whole, without crumpled barrels and fit snugly one to another. The total mass in the jar should be of a uniform reddish color, thick and without any foreign inclusions - connecting films, spatula (torn shells of caviar), blood clots, whitish sediment, and even more so mold. If the manufacturer went too far with vegetable oil, fatty droplets will be clearly visible under the glass.

Extra preservative

When buying canned caviar, be sure to read the information on the label. Well, if it has GOST and it is written that the product belongs to the first grade, this means that the eggs are perfectly matched in size. The second grade allows you to mix the "eggs" of different salmon, so the product looks less presentable. In addition, the manufacturer always indicates the composition of his product on the label. Usually these are caviar, salt and preservatives, without which the delicacy cannot be stored for more than 2 months (with additives - about a year and only in the refrigerator). In our country, sorbic acid (E200) and the antiseptic urotropin (E239), which is recognized as a toxic substance in the USA and Europe, are still used. Unfortunately, the jars currently on the shelves are made according to the old technology. But from July next year, urotropine will be banned, and manufacturers will be forced to master a new method of preserving the product - pasteurization. Instead of chemical preservatives, caviar will be disinfected with high temperature - steaming already rolled jars at +60º. According to the assurances of the developers at the Research Institute of the Fishing Industry and Oceanography, the delicacy after pasteurization will not lose its taste and, at the same time, will become more useful. While preservatives are allowed, keep them to a minimum. For example, the presence of glycerin (E422) is completely unnecessary. It is added to artificially retain moisture in the caviar.

Caviar from ... milk

In addition to natural in stores today you can find artificial caviar. Usually it is made from protein products - chicken eggs, milk, gelatin. In principle, the production technology is very similar to the preparation of french fries - a mixture saturated with fish flavors, flavor enhancers and dyes is dropped into oil, and under the influence of high temperature the protein rolls into a ball. To natural caviar not to be confused with a surrogate, read the inscriptions on the label and focus on the price - a kilogram of a “live” product cannot cost less than 600 rubles. In addition, fakes are usually perfectly round, without embryonic eyes, have a sharp herring smell, burst in the mouth when bitten and stick to the teeth. True, when a manufacturer dilutes natural caviar with 10-15% artificial caviar and mixes everything well, it is almost impossible to detect counterfeit.

Kinds

A valuable product is given to us different types salmon - pink salmon, sockeye salmon, chum salmon, coho salmon, trout. In terms of the amount of protein, fat content and degree of usefulness, all eggs are exactly the same, but their appearance and taste can be very different. Some people love small "peas", others choose a larger product, and still others prefer burgundy to orange treats.

Such different eggs
	Pink salmon This caviar has become popular in our country for two reasons. Firstly, pink salmon is considered the most prolific among salmon. Secondly, the taste of eggs is universal, so most consumers like it. The product is medium in size (about 5 mm in diameter), with a not very strong shell, orange or light orange in color.
	Flying fish This red caviar, which came to us along with Japanese rolls, stands out from the orderly row of a valuable product. Firstly, it is not salmon that toss it, but flying fish. Secondly, eggs are colorless in nature, and they turn red due to sauces and seasonings. They might as well be green, blue or black.
	coho salmon The caviar is small and, unlike all other species, has a burgundy hue. The taste of the product is slightly bitter.
	Trout Trout caviar is the smallest - in diameter it is only 2-3 mm. You can also recognize it by its color - it can be from yellow to bright orange. Recently, this particular product has been massively entering our market.
	Red salmon Its caviar is slightly smaller than that of pink salmon - about 4 mm in diameter. However, the product is rarely found on sale due to the massive extermination of sockeye salmon.
	Keta This caviar is in second place in size - it can be 5-6 mm in diameter. Before the revolution, it was called "royal" and exported abroad. Large eggs have a regular spherical shape, a bright amber-orange color and a clearly visible fatty speck-embryo. For showiness, the keto product is often used to decorate dishes. However, not everyone likes the taste of large caviar - it has a rather dense shell.
	Chinook salmon This type of fish has the largest caviar - it reaches 6-7 mm in diameter, has a rich red color and a sharp-bitter taste. However, such gigantic eggs can no longer be found in stores today - chinook salmon is listed in the Red Book.