Since the New Year is just around the corner, it's time to figure out how to choose the right holiday delicacy like CAVIAR. To begin with: if you choose which caviar to buy - by weight, in a tin or glass jar, it is better to give preference to the latter. Caviar by weight is exposed to harmful bacteria, and the main disadvantage of tin packaging is that such caviar cannot be considered. Therefore, it remains to follow the following rules:

1. A can of caviar should not be swollen or deformed, caviar should be tightly rolled up. Press down on the lid of the red caviar jar with your finger. It should not bulge and in no case should it be swollen.

2. When buying caviar in tin and glass jars, make sure that it does not “dangle” inside, shimmering from edge to edge, but fills the jar tightly without voids. Feel free to shake the jar before buying. If nothing gurgles in it, caviar has a chance to end up on your table 🙂

3. The marking on the cover must be stamped (pressed out) from the inside. If the marking is printed, then pay attention to its alphabetic and numeric composition. The full set in the case of Russian caviar includes the date of manufacture of the product (salting, but not rolling), the IKRA product mark, the manufacturer's number, the shift number, and the fishing industry index "P".

4 . Be sure to read the information on the label. The composition usually includes salt, corn or sunflower oil, as well as glycerin and preservatives. Sorbic acid (E200) or sodium benzoate (E211) can be added as preservatives. Avoid caviar with the addition of urotropin (E239) - decomposing, this preservative forms formalin. In the United States and Europe, urotropine has long been recognized as a toxic substance; in Russia, its use has been banned since 2010.

5. Pay attention to the date of packaging of caviar. Salmon go to spawn from July to September. This means that high-quality caviar should be harvested during these months. There should be no more than six months between the date of production and packaging.

6 . Caviar in a glass jar can be studied visually. High-quality caviar, when turning the jar over, should not immediately begin to crawl along the walls. Look at the jar of red caviar against the light - there should be no bursting eggs, foreign objects in the caviar. The grain of red caviar should not be cloudy, with one dark dot.

Shades of caviar directly depend on the type of fish. Keto caviar is orange with a red glint, the eggs are rather small, the film is thin, elastic. It is considered the most delicious. But the most common is pink salmon caviar. Pink salmon eggs are orange and light orange. In sockeye salmon, caviar has a dark red color and a peculiar aftertaste. If the caviar is completely pale or yellow, then it is overripe and has lost its taste.

7. To make sure that the production technology is maintained, look for a reference to GOST (state standard) on the jar - this is a sure sign that the caviar was packaged near the place where the fish were caught, and more than a month did not pass between the catch and getting into the jar. If the bank has a reference to TU (technical specifications), this may indicate that frozen caviar was used in the production or it contains ingredients that are not provided for by GOST.

8. After you have opened a jar of caviar, you should not be overtaken by the smell of fresh fish. In artificial caviar, herring milk is used as a fragrance, so a strong fishy smell gives out a fake. It tastes tough and very salty. If you are in doubt which caviar you bought - real or artificial, conduct a simple experiment: throw 2-3 eggs into a glass of hot water, the artificial caviar will dissolve in boiling water.

Summing up, we deduce "recipe" for the perfect caviar: closed hermetically sealed glass container with a correctly designed label (named "Grained salmon caviar", type (pink, chum, sockeye salmon, coho salmon), 1st grade, full information about the manufacturer, date of manufacture, expiration date, and only caviar, salt and one or two preservatives), in appearance: all eggs are whole, uniform in color, densely located in the jar, there is no sediment, blood clots, torn shells or noticeable drops of vegetable oil, the consistency is dense, not liquid.

Caviar is one of the most popular delicacies, and we try to serve it on the table for any holiday. Fortunately, there is no shortage of caviar on store shelves now. But how to make the right choice, not to make a mistake in the quality of the product and not to spend a lot of money on a frankly bad product? Today we will talk about caviar and tell you what criteria you need to choose it in the store.

Container - a guarantee of quality?

Now caviar is packaged in different types of packaging. As a rule, this is:

• glass jars;
• metal (tin) cans;
• plastic containers.

Often you can find unpacked, loose caviar.

For packaging caviar, glass, metal and plastic containers are used.

Each type of packaging has its own advantages and disadvantages. Let's try to understand them.

1. In a glass jar, you can easily examine the product and understand whether the caviar is fresh or already losing quality. The disadvantages include the fact that transparent glass transmits light, which destroys the vitamins contained in caviar. But this is solved by storing the product in a dark room without direct light or by packing a glass jar in a cardboard box. Otherwise, glass containers are reliable enough for caviar.

   Red caviar in a glass jar

2. Caviar in a metal can is securely hidden from prying eyes, and you will not be able to fully determine the quality of the product until you open the package. But on the other hand, caviar is well stored in tin cans for a long time.

   Red caviar in a tin

3. Increasingly, caviar is found on store shelves in hard plastic containers with sealed lids. The shelf life of the product in such packaging is short compared to glass or metal. But if you follow the rules of storage, the plastic container is quite safe. The main thing is that the plastic container is not soft and contains the necessary identification marks. In addition, through a transparent surface, you can evaluate the appearance of the content.

   Red caviar in plastic packaging

4. With loose caviar, everything is not so simple. On the one hand, it has an undeniable advantage: you can try it before buying it and see if there is enough salt in it, if there is any foreign taste or smell, how crumbly it is. But on the other hand, it can be caviar that has been frozen or unsuitable for packaging due to the expiration date, overripeness. This may adversely affect the quality of the product.

When buying, give preference to caviar in a glass jar, packed in a cardboard box.

Different fish - different caviar

Do not forget that the caviar of a particular fish can vary significantly. This applies to shape, color, taste. Only the content of proteins, fats and trace elements remains almost the same.

Note! Red caviar is given to us by salmon fish - pink salmon, chum salmon, chinook salmon, sockeye salmon, trout, coho salmon. It is their caviar that we usually find on store shelves.

Following the further descriptions of the characteristics, you will easily learn to determine by eye what you are dealing with.

In different types of fish, caviar can vary significantly in appearance.

1. Among salmon fish, pink salmon is considered the most prolific. Its caviar has a universal taste that almost all consumers like. The diameter of the eggs is about 5 mm, the shell is not very dense, the color is orange or light orange.
2. Chum salmon caviar is in second place in terms of size: the diameter of the eggs is 5–6 mm. They have a regular spherical shape, a bright amber-orange color, a well-visible fatty spot of the embryo. Keto caviar is often used as a decoration for dishes due to its spectacular appearance. Due to the rather dense shell, the caviar of this fish is not to everyone's taste.
3. Chinook has the largest eggs, 6–7 mm in diameter, rich red in color with a bitter-sharp taste. True, today Chinook caviar is no longer found on store shelves, since this fish is listed in the Red Book.
4. Coho salmon has small caviar with a burgundy tint. The eggs are slightly bitter in taste.
5. Trout have the smallest eggs - 2–3 mm in diameter. Caviar color - from yellow to bright orange.
6. Sockeye caviar is slightly smaller than pink salmon - up to 4 mm in diameter. Recently, it can rarely be found on free sale due to the mass extermination of this type of fish.

In addition, flying fish caviar is often found. She came to us along with the fashion for Japanese cuisine. But no matter what the sellers tell you, this product does not belong to the category of red caviar in the usual sense for us. Flying fish eggs are initially colorless, sauces and seasonings make them red. In the same way, this caviar can be made green, blue or black.

We buy red caviar according to the rules

Read the label carefully to understand the composition of the product. According to GOST, a can of caviar should contain only the following components:

• salt;
• vegetable oil;
• E400 - glycerin, which prevents the caviar from drying out;
• E200 and E239 are antiseptics that are not used separately from each other.

The presence of other additives in caviar is contrary to GOST, and you run the risk of purchasing low-quality goods that are harmful to health.

In order to determine if the caviar is good, you can also weigh the jar on an electronic scale. Standard weight is about 180 grams. Underweight of 15-25 grams significantly reduces the cost of production, which is often used by unscrupulous manufacturers.

When buying caviar by weight, pay attention to: 1. If the caviar is unnaturally bright, it is most likely artificial caviar in front of you, or they are trying to hide stale goods with dyes 2. If the caviar is too liquid in its consistency, it will deteriorate quickly, and you will also pay for the liquid, not the product itself. Personally, if I order caviar for future holidays, so that it does not deteriorate, I freeze it - after defrosting it is very tasty and fresh. Most importantly, after defrosting, do not re-freeze it. If possible, buy fresh red caviar, because the fresh product, it seems to me, is not faked and you can salt the caviar according to your own recipe. If you have any doubts about the quality of caviar, it is better to refuse to buy it, because it will cost you more.

It is difficult to imagine a classic Russian feast without this delicacy. However, many take the choice of caviar without due seriousness: some are motivated to buy by a promotion in the store, others are looking for the code inscription “from Sakhalin” on the banks. It is important that often caviar cannot even be seen from all sides, because it is almost always additionally protected from buyers. But at the same time, you can still choose a sufficiently high-quality product.

Salmon is not a fish

If you study fish exclusively on the menu pages of sushi restaurants, you can come to the erroneous conclusion that salmon is a fish. In fact, "salmon" is the collective name for a family of fish that are found in both fresh and salt water. Salmon granular caviar is produced from chum salmon, pink salmon, coho salmon, sockeye salmon by treatment with a solution of table salt, sometimes with the addition of antiseptics.

In terms of taste and visual characteristics, caviar of different types of salmon fish can differ significantly. This is used by many manufacturers, and under the abstract concept of "salmon caviar" in a jar there can be anything, up to a mixed "porridge" of all kinds.

That is why we advise you to choose packages marked with the inscription "GOST", since in this case the manufacturer is obliged to indicate the type of fish from which the product was obtained. It should be noted that the first grade caviar consists of eggs of the same size and color, is characterized by a thick texture, friability, low salt content and a pleasant smell.

Species features of the salmon family

In the event that you buy caviar by weight, the product can be evaluated visually. Caviar from different fish of the salmon family differs from each other in the size of eggs, color and, of course, price.

Pink salmon. Pink salmon caviar can be called a "classic" among other types of salmon caviar. It has a neutral taste, medium diameter (about 5 mm) and bright orange color. The shell of the eggs is not strong enough, therefore, when the caviar is stirred, some of the eggs burst, forming jus, that is, caviar juice. Pink salmon is one of the most prolific fish in its family, which is why it is most often used by caviar producers. In terms of its nutritional properties, it ranks second and is second only to coho salmon caviar.

Keta. Chum salmon caviar is quite large: the size of the eggs in diameter is 5–6 mm. Before the revolution, it was called royal. Large eggs have a regular spherical shape, a bright amber-orange color and a clearly visible fatty speck-embryo. Due to its showiness, the keto product is often used to decorate dishes. However, not everyone likes the taste of chum caviar - it has a rather dense shell.

Red salmon. The caviar of sockeye salmon is bright red, smaller than pink salmon (average diameter is 4 mm). This caviar is extremely rare in Russian stores, because this type of fish is not common in the country. The largest populations of sockeye salmon are found along the American coast (from Alaska to California). It should be noted that sockeye salmon is one of the first salmon fish species that goes to spawn, so it enters the market earlier than others. Sockeye caviar is often smuggled to Russia, since the import of this caviar into our country is prohibited.

Trout. Trout caviar is the smallest of all the presented species (the average diameter of eggs does not exceed 2–3 mm). On the palate there is a slight bitterness and a fishy aftertaste. The color of caviar is both yellow (dark yellow) and red (bright red). Trout caviar is usually served on canapes and sandwiches, as its eggs are sticky and quite salty.

Kizhuch. The eggs of this fish are smaller than those of pink salmon (about 4 mm), dark red in color with a predominance of burgundy. Coho salmon caviar has a characteristic bitter taste. It ranks first in nutritional properties.

Caviar is counted in autumn

When buying caviar, pay attention to the production date. Good caviar is most likely to be produced during the months when salmonids are spawning. This process continues for only a few months, depending on the type of fish - from mid-May to October-December.

Pink salmon in western Sakhalin mainly spawns in June-July, in eastern Sakhalin - in July-August, in the South Kuriles - in August-September. Chum salmon start spawning in the rivers of northern Primorye in August, and mass spawning begins in the second half of September-October.

In southern Primorye, entry into the rivers and spawning of chum salmon occur at a later date. Sockeye salmon, as a rule, begins entering the rivers in May, and it continues until the end of July.

Kizhuch in Kamchatka is divided into summer, autumn and winter. Summer spawns in September-October, autumn - in November-December, winter - in December-February.

If there is a date on the packaging of caviar that does not correspond to the spawning period of a particular fish, most likely the caviar is made from frozen ovaries. Yastyk is a thin, durable film with fish caviar. When harvesting salmon caviar, the manufacturer often cannot immediately process all the product available, so some of the eggs are frozen. It also saves valuable time for transportation and allows you to calmly transport caviar closer to the consumer. At the place of production, the yastiks are thawed, the thawed red caviar is removed and salted, and then it is packaged in jars. Such caviar, as a rule, significantly loses its properties.

In order not to be mistaken in the store when choosing caviar, we advise you to adhere to the following recommendations:

1. It is best to choose caviar marked "GOST" on the package and made in the places of traditional fishing of the salmon family - in Kamchatka and Sakhalin. So you reduce the likelihood that the caviar was cooked from frozen ovaries. On caviar made in accordance with GOST, the type of fish of the salmon family must be indicated.
2. When choosing caviar in a glass jar or by weight, you can consider it before buying. The eggs of the first class must be whole, of the same color and size and not stuck together. When turning the jar over, the caviar should not immediately begin to “crawl” along the walls, a maximum of a few eggs may fall onto the lid. Too liquid caviar, in which there is a lot of jus (liquid), will immediately slide onto the lid.
3. If the store has a thermometer in the refrigerator, check at what temperature the caviar is stored. The ideal temperature is from -4 to -6 ° C.
4. Embossed numbers on a tin factory can with caviar should be convex, not depressed - this is a sign of a factory product. Inspect the jar for external damage, in no case should it be swollen. A swollen jar (“bomb”) is a sign of the presence of unacceptable types of microbes in caviar.
5. Excessive volume of brine liquid (brine) affects the actual amount of caviar itself. Shake the jar: the sound of "flopping" will mean that there is a lot of excess liquid inside.

Everything has its time

Transfer the caviar bought in a tin container and open it to another dish: it is not recommended to leave it in its original packaging due to metal oxidation. The shelf life of an open can of caviar in the refrigerator is only one week, so count on your strength when buying a delicacy for the holidays.

You can choose a truly high-quality product only with the help of rolling studies of Roskachestvo, focusing on the Russian Quality Mark, which is worth looking for on the product label. You can see the list of the highest quality caviar

On the eve of the New Year holidays, the question of how to choose the right caviar becomes more relevant than ever. We found out whether it is possible to buy red caviar today without preservatives, and we are ready to tell you how to salt caviar at home.

JUST about how to choose the right red caviar

Red caviar without preservatives - myth or reality?

Red caviar is known not only for its great taste, but also for its beneficial properties, the presence of which it owes to the vitamins and amino acids contained in it. But in order to fully experience both, you JUST need to know how to choose the right red caviar how to salt caviar at home and how to store it.

red caviar season

In Russia, salmon spawns from June to September (sock salmon in June-July, and pink salmon and chum salmon in August-September). Caviar is mined at this time and immediately salted in brine (specially prepared and boiled salt solution) so that it does not deteriorate. Further, within thirty days it must be rolled up in banks. If this is not done, then the manufacturer is obliged to sell the caviar by weight within a period of up to four months. But it is safer to buy caviar by weight only in September or October, because later you risk buying it after defrosting. By the way, frozen red caviar loses its pleasant taste, vitamins and appearance. Also, when buying caviar by weight, there is a considerable probability that you will buy caviar obtained by poachers. In appearance and taste, it practically does not differ from the factory one, but this “delicacy” was salted under unsanitary conditions with an unboiled solution in a fishing boat. From such caviar, you can become infected with staphylococcus, salmonellosis and other infections dangerous to health and life.

How to choose the right red caviar and not spoil your appetite

How to choose the right red caviar Caviar is evaluated, like pearls, by size and color. The most famous in Russia is the caviar of pink salmon, sockeye salmon and chum salmon. Unfortunately, due to the extermination of sockeye salmon, its caviar is becoming less and less common. The size of sockeye salmon eggs is about 3 mm in diameter, pink salmon - an average of 5 mm, and chum salmon caviar, the largest and most expensive, has a size of about 7 mm.

Red caviar is 1 and 2 varieties. First-class caviar is uniform in size, the eggs are ripe and belong to the same species of fish. The second grade caviar consists of caviar of different types of fish and may seem unattractive in appearance.

At factories, caviar is packaged in cans or glass containers. Of course, among these options, it is better to prefer a delicacy in a glass jar, since it can be well studied, and storing caviar in this case is easier. We do not recommend storing caviar in an open tin, as it acquires a metallic taste. Therefore, we advise you to transfer it to a glass container and store it in the refrigerator for no more than three days. Also, when buying caviar in a tin, you just have to carefully study the packaging and label, since you will not be able to look directly at the eggs. By the way, the date of packaging of quality products is not applied with paint, but is knocked out on the lid from the inside. Also a good sign is the absence of eggs stuck to the lid of the jar.

It is better to choose a delicacy made according to GOST, and not according to TU, since the latter is often made from frozen raw materials. Keep in mind that red caviar without preservatives is almost impossible to find (unless it is sold by weight). So, studying the label, you may find that sorbic acid and urotropine (E200 and E239) were added to the caviar, although according to GOST 18173-2004, only products that were preserved with sorbic acid and sodium benzoate (in terms of benzoic acid) are allowed to be produced in Russia. acid; marking E200 and E211). By the way, in the near future it is planned to abandon all E-additives due to the introduction of a new caviar seaming technology. Then red caviar without preservatives will appear on the shelves.

The color of red caviar can also tell a lot. In high-quality caviar, it is bright orange and homogeneous without blood impurities. If the caviar is pale, then this indicates the overripeness of the raw material, while the dark color indicates that the caviar was obtained from stale fish.

How to salt caviar at home

How to salt caviar at home If you still want to enjoy red caviar without preservatives, then you just have to learn how to salt caviar at home. To do this, you need to get freshly caught salmon fish with caviar or fresh red caviar. First, prepare a brine in a saucepan by adding one and a half tablespoons of salt for each liter of water and putting it on the stove to heat up. When the water is heated to about 60-70 ° C, put the caviar there, without separating it from the film, and turn off the stove. After thirty seconds, strain the caviar through a fine sieve or cheesecloth and pour vegetable oil. Now roll it up in sterile glass jars and store it in the refrigerator for no longer than a month.

We hope that after reading our article you have learned a little more about how to choose the right red caviar and how to salt caviar at home. Now it will be EASY for you to choose a quality delicacy!

Marina Zhadnova

Last updated 10/20/2012

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Questions and answers

Question. How to cook brine at home?
Answer. Bring the water to a boil, put the potato in the water and add salt until the potato floats. This will be an indicator of sufficient salt concentration in the water. Now cool and strain it through a thick cloth.

Our permanent expert Ilgiz Sharafieva shared her experience of choosing red caviar. Ilgiz Sharafieva: “Red salmon caviar is an internationally recognized delicacy. Salmon caviar has a pleasant mild taste, it is nutritious and healthy. In addition, salmon caviar is certainly served on the most beloved Russian holidays - New Year and Maslenitsa. There are many ways to serve caviar, the main thing to remember is the basic rule - red caviar should be cold when served, even if it goes to hot pancakes! And, of course, it is important to choose the right red caviar.”

Useful properties of red caviar

You can talk about the beneficial properties of red caviar of salmon fish for a very long time. Red caviar is one of the most nutritious foods, it has great nutritional value. 100 g of black (grained or pressed) caviar contains 280 calories. And 100 g of red caviar - 270 calories. For comparison: the same amount of medium-fat meat provides only 120 calories. There are only 70 calories in 100 g of milk. Useful properties of red caviar are also in the fact that it is easily absorbed by the body!

So, red caviar - the most useful delicacy, which affects the formation of red blood cells in humans, normalizes metabolism and blood sugar levels, and also regulates cholesterol metabolism. Rich in protein and fats that can be easily digested, this caviar contains everything that is necessary for the full development and functioning of the human body:

• Lecithin, which neutralizes bad cholesterol
• Vitamins E, D, groups B and A
• Phosphorus
• Iron
• Polyunsaturated fatty acids Omega-3
• A protein that provides a full spectrum of amino acids

Interestingly, the nutrients contained in red salmon caviar have an intense effect on the skin, preventing the aging process and restoring the affected areas.

It should be remembered that caviar, having a beneficial effect on the functioning of the heart and blood vessels, still contains salt, and therefore people prone to edema, suffering from atherosclerosis, hypertension or coronary heart disease are advised to consume no more than 2 sandwiches per day. The general recommendation of doctors is that red caviar is necessary for our body. Ideal if you use it 1-2 times a week.

Which red caviar is better

Often, those who want to buy red caviar are interested in what kind of fish caviar is better. Let's try to figure it out. Salmon caviar or red caviar is prepared from raw salmon caviar: chum salmon, pink salmon, salmon, and less often from sockeye salmon, coho salmon and chinook salmon. Different salmon eggs have different sizes and colors. If you are wondering which fish red caviar is better and which caviar is better to buy, remember the following information:

• the size of red caviar eggs - which fish has more
  

diameter of eggs 2-3 mm - trout caviar;
the diameter of the eggs is 3-5 mm - this is most likely the caviar of pink salmon, sockeye salmon, coho salmon and sim;
diameter of eggs 5-7 mm - caviar of chum salmon and chinook salmon.

• the color of red caviar eggs - which fish is more beautiful
  

pink salmon caviar - orange;
caviar chum salmon has a pale red color with an orange tint;
sockeye caviar has a bright red color.

On our shelves, mainly red caviar of salmon fish of three types is presented:

1. chum caviar- large orange eggs with red splashes and delicate taste;
2. pink salmon caviar- medium size, bright orange color, with a very slight aftertaste of bitterness;
3. sockeye caviar- small eggs of dark red color with a strongly pronounced smell and bitter taste.

Which caviar is better- a controversial issue, everyone has different tastes, but most are sure that the best red caviar is pink salmon and chum caviar, which has a pleasant taste and an orange color with a sheen. The caviar of the remaining salmon has a redder color and an increased taste of bitterness.

How to choose red caviar

Red salmon caviar is, unfortunately, of poor quality. To choose high-quality caviar, you should follow some rules:

• How to choose caviar in a tin

Never buy red caviar in a tin. Tin is a 100% guarantee that there is a lot of liquid inside, the eggs are crushed. Caviar in a can is the second grade at best, at worst it is either rotten caviar or caviar with an excess of preservatives.
You should not buy red caviar not from the refrigerator.
If red caviar is in an open refrigerator, the temperature in it should not be higher than -5. If higher, don't buy!
You have the right to ask the seller for a veterinary certificate for loose caviar, if the issuance period is more than a week, it is better not to buy such red caviar.

• How to choose loose caviar

It is easier to choose loose caviar if you ask the seller to try it. Examine the caviar, smell it and try it!
The caviar grain should be clean, not cloudy in the light, with a small dot of a slightly darker color.
The smell of red caviar is the smell of delicious fish, if the caviar does not smell at all - it is frozen, if the caviar strongly pulls - it is rotten or sour.
Red caviar should not taste too salty, now red caviar can be slightly sweet (from the new preservative - Varex).
If it feels a sour taste, the red caviar is sour. It is better not to buy such red caviar. You can also determine the quality of red caviar by the container in which the caviar is located - if a white coating is visible on the upper edge, then the caviar is sour.
Remember that pink salmon caviar is slightly bitter, and coho salmon caviar, even when fresh, most likely will seem too bitter.

• How to choose caviar in a glass jar

It is worth considering that when buying caviar in a jar, you overpay for the container (glass jar, jar with a lock) and pretentious names.
If you want to buy red caviar in a jar, pay attention to the production and packaging dates - there should be no more than 6 months between them.
Salmon go to spawn from July to September. This means that high-quality caviar should be harvested no later than the beginning of October.
High-quality red caviar, when turning the jar, should not immediately begin to crawl along the walls, at most - the eggs will fall on the lid and then one or two.
If the red caviar immediately crawled when turned over, it is too liquid, there is a lot of juice in it.
Look at the jar of red caviar against the light - there should be no bursting eggs, foreign objects in the caviar.
The grain of red caviar should not be cloudy, with one dark dot.

Most people think that buy red caviar better in glass, since granular salmon caviar, packaged in jars, retains its qualities longer and is more convenient for retail trade than barreled red caviar. Caviar granular salmon fish is divided into 1 and 2 grades taking into account the state of grain, taste, smell of caviar and salt content in it:

• Caviar of the 1st grade should have whole elastic grains, there should be no films and blood in it. The salt content in caviar of the 1st grade is from 4 to 6%, of the 2nd grade - from 4 to 8%.
  • Characteristic signs: caviar of one breed of fish; uniform color; strong grain; pleasant aroma and taste without foreign aftertastes; slightly salted, salts 4-6%; lack of sludge and bursting eggs. For sockeye salmon and coho salmon caviar, color heterogeneity and a bitter taste are allowed.

How to eat red caviar

If you already know how to choose red caviar, then you just have to enjoy it. The soft and delicate moderately salty taste of eggs will give pleasure both in pure form and in dishes. And you can eat red caviar in different ways.

Red caviar is good in the best Russian traditions with pancakes, potato pancakes or as an amazing appetizer for vodka.

You can serve ordinary sandwiches with butter and caviar or serve stuffed eggs with caviar.

And you can eat caviar the way it is done in Europe, use it in pasta, as a side dish, in sauces, light salads and gourmet hot dishes, or decorate canapés with sour cream with it, and also serve it simply with cream.

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