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The question of how to choose the right caviar is very relevant before the New Year holidays. Well, it’s time to figure it out!

Red caviar is harvested from fish of salmon (chum salmon, pink salmon, trout, coho salmon). The product is rich in vitamins A, D and E, easily digestible proteins (up to 32% in composition), phosphorus, polyunsaturated fatty acids. Also in the composition: iodine, calcium, potassium and iron, folic acid and other nutrients necessary for immunity, youth and strength. Enough small amount!

Doctors consider caviar to be the most valuable food. The main thing is to know which caviar is better to choose and how to recognize a fake. It is very important. After all, instead of the royal delicacy you can buy an imitation. For the same money …

So, how to choose high-quality red caviar? We analyze all the nuances.

Detailed material on how to choose red fish, look here.

We study the information on the package

Granular caviar is made from raw caviar of Pacific (Far Eastern) salmon: pink salmon, chum salmon, coho salmon, sockeye salmon. In the production of raw processed salt solution with the subsequent addition of preservatives (or without them).

Caviar is of the first and second grade.

Grades of red caviar

Indicator

Norm for variety

Red caviar 1 grade

Red caviar 2nd grade

Appearance

Caviar of one type of fish. Eggs are clean, whole, uniform in color, without films and blood clots.

– the insignificant quantity of covers is allowed

– the presence of shell;
– color heterogeneity;
– slight precipitate.

Consistency

Eggs are elastic, with a slightly wet or dry surface, well separated and do not stick.

– may be more wet, slightly less elastic;

– may be slightly viscous.

Smell

Characteristic of the product of this type, without odors.

Mass fraction of salt,%

4 – 6

4 – 7

Taste

Peculiar to a product, without foreign taste. A slight bitterness (for caviar of salmon, salmon) and spice is allowed.

Composition of red caviar (read on the package)

There should be three rows of signs on the lid:

date of manufacture;

product line;

plant number with shift number and fish industry index

The figures on the bank of high-quality caviar are pressed from inside or applied with a laser with indelible paint. Sold outside, smeared – a sign of a fake!

Ingredients: caviar, salt and preservatives. Without them, as a rule, does not do.

If there is E239 (hexamine) in the composition, you cannot buy the product – this is a dangerous preservative.

Where and when is caviar packed?

It is best of all if caviar packaging was carried out near the place of its extraction and production.

When is caviar packaged?

Salmon spawning – from July to September. Quality product is harvested in these months.

Caviar of pink salmon, chum salmon, coho salmon, sockeye salmon, trout

Caviar of pink salmon. The size of the eggs – 5 mm. Color – from light orange to orange. This caviar is the most common.

Chum salmon. Eggs are larger – 5 – 7 mm. The color is amber-orange. Eggs have a smooth rounded shape, a well-marked speck-germ. This is the most fat of all types of caviar.

Coho salmon caviar. It is considered the most useful. The size of the eggs is small – about 3 mm. Color – bright orange. The taste has a slightly bitter shade, so this caviar is not the most popular.

Caviar of salmon. Size – 3 – 4 mm. Quite expensive caviar, not often found on the market. Color – dark red. There is a pronounced fish taste.

Caviar trout. Small caviar – 2 – 3 mm. Color – from yellow to bright orange. Pronounced salty taste.

What caviar to choose – you decide. If the product is quality, you will not be disappointed in any way.

Signs of good caviar

How to choose a good quality red caviar?

The eggs must must be smooth, elastic, free of impurities and sediment, must be well separated. Do not stick to the jar and to each other.

The eye of the egg must a rich color and stand out.

Eggs should be elastic, but not springy. The surface is slightly damp. With pressure and in the mouth good caviar breaks easily, does not stick to the teeth.

The smell should be fishy, ​​moderate. The taste is characteristic of this product, but not too salty, not bitter. The color is characteristic of red caviar (too pale indicates that caviar has lost its beneficial and taste properties).

Signs of a fake

No less important to know and signs of a fake. Here they are:

the word “imitated” is present;

price is suspiciously low;

eggs without germinal buds, ideally round and even;

there is a strong fishy smell, similar to herring milks;

caviar is very hard and salty, does not burst in the mouth (the feeling that you chew gelatin capsules), sticks to the teeth.

As for artificial caviar, it is impossible to call it harmful, but its value for the organism is also not great. The product is made from protein, gelatin, milk and eggs. There are no vitamins and beneficial fatty acids in its composition – it is definitely not worth buying one for the price of natural.

Type of packaging: glass or can, by weight, in plastic containers

How to choose a jar of red caviar? What to prefer: tin, plastic, glass?

The most expensive caviar is usually sold in a glass jar. She looks presentable. But the main thing – the product can be well considered. Glass is recognized as the best in terms of hygiene – it does not affect the taste.

Choosing red caviar in cans is more difficult – they are not transparent. We will not be able to assess the quality of the product until we open the can. We’ll have to trust the manufacturer. The jar should not be swollen, rusty, mint, all labels must be legible. When shaking, the contents of the jar should not gurgle.

Caviar in bulk, in plastic containers. This product can only be purchased from trusted suppliers, good friends. As a rule, there is no data on the composition and shelf life. A dishonest seller may use different additives and even tint the product. Plastic containers are the worst packaging – they can be damaged during transportation. Keeping caviar in them is also not too right.

In short, tin and glass are in priority.

And finally. Store the product in the refrigerator, observing the shelf life. It is better not to keep an open can for a long time – no more than 5 days. Freezing caviar also makes no sense – it will lose not only taste, but also its beneficial properties. Appearance will also suffer.

Optimally: bought – ate. Happy holidays!