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Processed and salted fish eggs different breeds- a delicious delicacy that is usually eaten with bread, pancakes, garnished with salads or added to various snacks. It is known that caviar improves brain activity, strengthens the immune system and the cardiovascular system, and also has a positive effect on the quality of vision and is indicated for pregnant women. Caviar possesses a unique set of active substances, containing easily digestible iodine, phosphorus, iron, potassium, folic acid, polyunsaturated fatty acids, vitamins A, D and E. By the way, caviar is a rich source of rapidly digestible protein, the quality of which can compete with meat.
The only thing is that it is better not to use caviar for people with a tendency to edema and with atherosclerosis, hypertension and ischemic diseases. The reason is the salt, which is found in large quantities in the delicacy.
Caviar varieties
Conventionally, all types of caviar can be divided into three categories that characterize the product according to the fish family, as well as the method of fishing. Caviar different fish, even belonging to the same species, may differ in taste, color and size. It is also worth highlighting the caviar of some molluscs, as well as grape snails and cuttlefish.
- Red caviar. It is obtained from salmon fish such as chum salmon, sockeye salmon, chinook salmon, coho salmon, salmon, pink salmon or catfish.
- Black caviar. It is received from sturgeon fish, such as beluga, sturgeon, stellate sturgeon, sterlet, thorn. The most expensive caviar in the world, which is often referred to as "white black", belongs to the same category. Such caviar has a golden color, and it is obtained from adults (the older the fish, the lighter and more valuable the caviar) and albino fish. Today black caviar is subdivided into granular canned and barreled caviar (cleared of films and veins and having the appearance of whole, undeformed grains), pressed (pressed grains) and roe (grains are not separated from connective tissue).
- Loose caviar, which is also called yellow or white. In fact, this is any caviar of any fish that does not belong to the families of salmon and sturgeon fish. It is also divided into two subspecies: large-particle (pike, pike-perch) and small-particle (crucian carp, sabrefish). We also note that small fish are not a family of fish, but the so-called method of fishing with a fine mesh net, which most often includes pike, bream, mullet, striped mullet, pollock, and further on the list.
Types of black caviar
Beluga caviar
A type of caviar that is considered one of the most expensive and valuable in the world. Beluga caviar is the leader not only in cost, but also in nutritional value and taste, for which it is so appreciated by gourmets. It has a nutty flavor and, contrary to popular belief, does not smell like fish at all. It is believed that the most delicious beluga caviar is the one that has a golden hue and was obtained from almost a hundred-year-old fish. Naturally, the cost of such a delicacy is off scale and can reach € 7,000 per kilogram.
It should be distinguished from bowfin caviar, which is very similar in appearance, and therefore it is often passed off as classic black caviar from fish of the sturgeon family. Recognizing a “fake” is not as difficult as it seems. First, it will be distinguished by a price that will be incredibly lower. Secondly, the taste, it will be coarser and "simpler".
Sturgeon caviar
Unlike beluga caviar, sturgeon caviar is much less popular, and also has a price that is an order of magnitude lower. It has a very specific taste, marine and even iodized. Some say that sturgeon caviar tastes like seaweed. However, it is precisely for this unusual, unlike anything else that caviar is valued.
By the way, among the advantages of sturgeon caviar is its light salinity. To uncover the rich and unusual taste, during pickling, the saline solution is made less strong than, say, when cooking beluga caviar.
Sevruga caviar
The circle of elite caviar is closed by sevruga, which is slightly inferior in value and taste to its more expensive counterparts. The only thing in which it is in the lead is in the amount of fat in the composition. Sevruga caviar is very high in calories and is contraindicated for those who are losing weight. However, if you are not on a diet and can afford too much, you will love the subtle but memorable taste of caviar. Compared to sturgeon, it seems much less pronounced, but, believe me, it does not get any worse.
Sterlet caviar
Like sturgeon, sterlet caviar has a pronounced marine flavor, which, however, is much softer. However, in general, such caviar is more specific due to its strong fishy aftertaste. Of all the sturgeon, sterlet caviar is the cheapest, which, of course, does not make it less tasty. As they say, there are no comrades in taste and color, therefore, among gourmets, you can find fans of this variety of caviar.
Kaluga caviar
In taste, this caviar is somewhat similar to beluga, but only with a less pronounced taste and nutty flavor. In addition, in terms of fat content and calorie content, it is significantly ahead of its counterpart, but it is these qualities that make it so tender and soft.
Types of red caviar
Pink salmon caviar
If you see familiar red eggs on the counter, then in most cases it will be pink salmon caviar. It has become widespread due to the bright and pleasant taste, as well as the high fertility of this fish, which allows the product to be produced in large quantities. Thanks to its universal taste - not too fishy, but at the same time recognizable, it won the favor of the masses. When buying, it is also worth considering that pink salmon caviar is often salted, so it is better to purchase it from trusted sellers.
Chum salmon caviar
The fattest of all types of red caviar. Meanwhile, precisely due to its calorie content, chum salmon caviar has a delicate and pleasant oily taste, which, however, is not liked by everyone. It is harvested in much smaller quantities than pink salmon caviar. This is due to the unpopularity of such caviar among consumers.
Coho salmon caviar
Such caviar is considered the most useful among all varieties of red caviar due to the excellent composition of active substances. However, despite these advantages, coho salmon caviar did not find much popularity among consumers. As for the taste, it is quite specific and has a noticeable bitterness, because of which many people dislike it.
Sockeye caviar
In the Russian market, sockeye caviar is not found so often, since in our country it is not particularly loved because of its pronounced fishy taste. It is also interesting that it is precisely because of this specific feature that it is extremely popular in Europe and America, where such an unusual taste for us is considered a delicacy and gourmand.
Trout caviar
Trout caviar is quite salty and has a noticeable bitterness, so it is rather unpopular with consumers. Meanwhile, it goes well with cream cheeses and many others fermented milk products, which is why it is often used in the preparation of rolls and other snacks with an abundance of soft and non-aggressive products in taste.
Types of loose caviar
Pike caviar
One of the most popular types of loose caviar. Pike caviar is much cheaper than all those varieties that we have described earlier. However, for all its cheapness, with the right salting, it can be extremely tasty and in no way inferior to its more expensive and sophisticated neighbors on the store shelf. In addition, pike caviar is very useful and recommended for people with low hemoglobin levels.
Pollock roe
An extremely popular variety of loose caviar, which is presented on a large scale on the shelves of our stores. It is useful to know that pollock roe is not only rich in various useful microelements, but also low in calories. By outward appearance she reminds white paste and has a specific and very recognizable taste.
Cod roe
By its nutritional and taste properties cod caviar is not inferior to many noble types of caviar. She possesses delicate taste and has practically no fishy tint. It is often used in the preparation of salads, snacks, and also goes well with bread and all kinds of vegetables. Cod eggs are very small and have a peach color.
Capelin roe
Capelin caviar has a very unusual, sharp and not the most unambiguous taste, therefore it is practically not consumed in its "pure" form. However, it can often be found in stores in the form of a paste: capelin caviar is mixed with various oils or mayonnaise and sold in small glass jars. Be sure to add spices to the pasta, which set off and sometimes muffle a specific taste. Smoked capelin caviar is also common.
Pike perch caviar
This caviar has a delicate pink color and a watery consistency. It is impossible to call pike perch caviar gourmet or valuable, but despite this, it is still popular and loved by consumers. Let's face it, the low cost of this product is largely the reason for the good demand. When buying pike perch caviar, it is worth remembering that it will most likely contain a large amount of vegetable oil, which can affect its taste characteristics... Especially if caviar was produced a long time ago.
Bream caviar
Bream caviar is one of the few that can be eaten raw. It has a golden color, and the eggs themselves are small and crumbly. Lovers advise eating bream caviar as an independent snack, but it will also look great in sandwiches, as well as fried in pancakes.
Flying fish roe
Flying fish roe is rarely eaten as a wealthy product. Much more often it can be found in sushi or rolls. It is convenient to use such caviar for decorating dishes, coloring with various food coloring... Meanwhile, it could be an ideal dietary food, due to its low calorie content and high content of easily digestible protein.
Caviar - delicious and nutritious food product, therefore, it is appreciated all over the world. In Russia, almost every New Year's table and not only this delicacy is present.
Varieties
There are 5 types of fish caviar:
Black caviar... Considered the most valuable delicacy, the source is the sturgeon breed (for example, sturgeon, sterlet and beluga).
Red caviar... For this species, fish from the salmon family are used, these are chum salmon, pink salmon, and also coho salmon, sockeye salmon.
Pink caviar... Used pollock, cod,. Used for slicing sandwiches, canapes. Also, various sauces are prepared from it.
Yellow caviar... Obtained from fish such as roach, bream, pike and pike perch, as well as from capelin, striped mullet and mullet. It is predominantly yellow in color.
Artificial imitation... This product is obtained industrially. For production, seaweed is used; synthetic dyes are often used for coloring.
Caviar in the salmon family is distinguished by the color and size of the eggs.
Pink salmon caviar- the diameter of the eggs is about 5 mm. The characteristics are as follows: the color is bright orange, pleasant taste, does not give off the sea and does not taste bitter, therefore it is the most popular among Russians.
Chum salmon caviar- the size of the eggs is about 5–6 mm. Not everyone likes the taste. The color is slightly brighter than pink salmon, has an amber tint.
Sockeye caviar- the diameter is about 4 mm. It is almost impossible to find it in stores in Russia. The brightest color is red.
Coho salmon caviar- diameter 4 mm. The taste is slightly bitter, but it is considered the most nutritious. The color is dark red.
The benefits of caviar
Caviar consists of proteins, there are few carbohydrates, but a lot of healthy fats and easily digestible protein. With constant moderate consumption of this delicacy, a person's metabolism, the level of sugar, erythrocytes and cholesterol in the blood normalize, and the skin is restored.
It contains phosphorus, iron, calcium, manganese, potassium, iodine, copper, sodium, lecithin, protein with a complex of amino acids, folic acid, tocopherol, retinol, vitamins E, D, groups B and A, omega-3 polyunsaturated fatty acids.
Due to its rich mineral composition, this tasty and healthy delicacy helps to strengthen the immune system, increase metabolism, normalize the nervous system, and support the liver. The abundance of iodine ensures the correct functioning of the human endocrine system.
Red caviar is caviar given to us by representatives of the salmon family, which include fish such as chum salmon, pink salmon, salmon, sockeye salmon, as well as coho salmon and chinook salmon. Moreover, the beneficial properties of red caviar obtained from different fish are no different from each other.
But there are differences in taste and appearance. And each of us has our own preference for red caviar. One, for example, likes the eggs to be large and dark in color, while the other prefers small eggs and brighter colors.
Let's get to know what is the difference between red caviar and different salmon fish.
Pink salmon caviar
Pink salmon caviar has become quite popular for many reasons. Pink salmon takes the first place in fertility among the salmon family. And the very taste of its red caviar is universal and is liked by the majority of lovers of this unusually tasty and healthy fish delicacy. Pink salmon eggs are medium in size, that is, about 5 mm, and are bright orange in color. With stirring, the eggs burst and juice is formed. This is due to the fact that the shell of the eggs does not have sufficient strength. By nutritional value pink salmon caviar ranks second.
Coho salmon caviar
The eggs of this fish are relatively small - about 4 mm, dark red, with a predominance of a burgundy hue. Red caviar of coho salmon has a bitter taste, but, in spite of this, it is rich in a high content of essential vitamins and useful microelements. The caviar of this fish is not as highly valued as the caviar of pink salmon, but in its useful properties it is not inferior to any other caviar in the first place.
Sockeye caviar
The eggs are red in color and about 4.5 mm in average size - this is sockeye caviar, which is extremely rare on the Russian market, since this fish lives along the American coast.
Red trout caviar
Trout caviar is the smallest. The size of its eggs is no more than 2-3 mm. By its color, it differs from other types of red caviar in its brightness, and can be from dark yellow to bright red. Recently, red trout caviar has become more and more popular, despite the fact that its taste is distinguished by the presence of bitterness.
Red chum salmon caviar
In ancient times, red caviar of chum salmon was called royal. Its eggs are about 6 mm in diameter and range from amber to orange. Unlike other types of red caviar, chum salmon eggs all have a regular spherical shape with a clearly visible speck, where the embryo is located. Most often, chum salmon caviar is used for decoration festive dishes from seafood or fish.
Chinook caviar
The bright red eggs of chinook salmon reach up to 7 mm, which makes the eggs of this fish the largest of all types of red caviar. But, in spite of its large size, red caviar from royal salmon or chinook salmon is rather delicate in taste, with a small content of bitterness. Unlike chum salmon eggs, the shell of chinook salmon caviar is not so dense. Currently, this red caviar is the most expensive and scarce.
But, no matter how different salmon caviar may be, this favorite fish delicacy has anti-allergic and many other useful properties... Red salmon caviar is deservedly the most valuable natural medicine that restores strength to a weakened body, and also strengthens the immune system well. The composition of red caviar contains such valuable trace elements as phosphorus, potassium, folic acid. In addition, salmon caviar in its energy value and the calorie content is superior to milk and meat, and this is despite the fact that it does not contain fats and carbohydrates. That is why red caviar is useful not only for adults, but also for children.
We will help you figure out what types of this delicacy are, how healthy caviar is and what to look for when choosing in order to get really fresh and healthy caviar.
- Caviar composition
- Comparison of red caviar
What is red caviar, and how is it different?
Any red caviar is obtained from salmon fish. It depends on the type of red fish whether the caviar will be red or orange, large or small, how pronounced the bitterness will be, and, of course, the cost. As a rule, caviar of six representatives of red fish can be found on sale: chinook salmon, sockeye salmon, chum salmon, pink salmon, trout and silver salmon. Most often, in Russian stores they offer pink salmon caviar, and chinook salmon (one of the most expensive species), most likely, can only be found in Primorye. 
What is the best salmon caviar
There is no unequivocal answer which caviar is the best, because it depends on a person's culinary preferences. The delicacy of each type of fish is distinguished by certain shades of taste. And the benefits of salmon caviar are about the same. It improves immunity, skin condition and vision, strengthens the nervous system, and serves as a good prevention of rickets.
How to choose quality caviar
First of all, evaluate the appearance of the product. If the color is too dark, it is a sign of staleness. If it's too light, it's overripe. The eggs themselves should be as in the selection: the same size, without damage, foreign smell, films, blood clots, elastic. If the product is of good quality, it does not stick to the teeth, but breaks easily.
It is preferable to take the product in sealed packaging, and not by weight. 
The labels on the packaging will also help you with your choice. You should choose first-class caviar, the second grade may contain caviar of several types of fish. It is important that the product is manufactured in accordance with GOST. This is a guarantee that it has been mothballed for a month. If the product is made according to TU (technical conditions), most likely the fish was caught far from production and was frozen before packaging, which means that it is in many ways inferior to the GOST product in taste and useful properties.
The composition of the product, in addition to itself, should include vegetable oil, salt, glycerin, antiseptic and no more than two preservatives.
The production date must be clear. It is best if the delicacy is produced in summer. It is believed that it is during this period that the best caviar is preserved.
Now we suggest that you familiarize yourself with the rules for choosing this product in various types of packaging:
In a tin can
The appearance of the can itself is important - the absence of swelling, damage, dents and rust. Do not forget to look at the production date, manufacturing regulations and composition. When you shake the can, you shouldn't hear any gurgling. 
In a glass jar
The advantage of this type of packaging is the ability to visually examine its contents. If the caviar is fresh, it does not immediately slide down the walls when rolled over. Check that there are no foreign objects or burst eggs in the jar. The color of the beans should not be too pale or yellow. 
By weight
It is preferable to buy loose caviar in the first months of autumn. Then it is the freshest. It happens that expired caviar is tinted to give it a fresh look. The product should not have a strong odor. The eggs should be orange or red (it depends on the type of fish), be sure to be even and elastic, and have a small splash inside. If you see at least one black or white egg, then all those adjacent to them are already affected. There should also not be a lot of liquid in a container with caviar - this proves that it was repeatedly frozen. 
Caviar composition
The benefits of a product are determined by its chemical composition... One third of each grain is easily digestible protein. And the fat in the eggs is not more than 15%. This determines the low calorie content - about 250 kcal per hundred grams of product. In addition, caviar consists of a large number substances necessary for the body of any person. Such as iron, potassium, phosphorus, iodine, folic acid, polyunsaturated fatty acids, vitamins A, E, D.Should I give preference to large or small caviar?
It also depends on your culinary tastes. However, it is believed that delicious caviar- large size. We are talking about chum salmon caviar. Its cost cannot be called democratic, but it is good in the absence of bitterness and a pleasant smell. Its size is approximately 5 mm. Trout spawns the smallest caviar, but it is not for every fan, because it often tastes bitter. 
Which salmon fish have the smallest and largest caviar?
The record holder in size and value is chinook caviar. Its eggs are 7 mm in size. The grains are large and covered with a dense film.
The smallest, as we have already said, is trout caviar. It is most popular with Russian buyers due to its low cost.
Comparison of red caviar
Let's compare caviar in more detail different types salmon:
Chum. Chum salmon have large grains reaching 5-6 mm in diameter. Their shell is strong enough - it is difficult to break it, so the eggs do not burst or deform. As a rule, it serves as a decoration ready meals... The chum salmon eggs have a bright orange hue; in the light, you can see a speck-embryo in them.
Pink salmon. The size of the eggs of this fish is 5 mm. The color can range from orange to red. It has a pleasant taste with no pronounced bitterness.
Red salmon. It is not easy to find its caviar in our country. The habitat of this red fish is off the American coast. The diameter of the grains is 4-5 mm, the color is deep red. It has a slightly bitter taste.
Coho salmon. Such caviar is also difficult to find in stores. It has a specific taste, with a tangible bitterness, so it is not for everybody's taste. However, it has the largest amount of nutrients. The size of the eggs is 3-4 mm, the color is from raspberry to red.
Conclusion
What red caviar is tastier: pink salmon, sockeye salmon, chum salmon, chinook salmon or coho salmon? It is not uncommon for buyers who stand at the window to get lost in the variety of delicacies these questions arise.
Which red caviar is tastier?
To make the right decision, it is worth evaluating salmon caviar by a number of parameters. The most common red caviar of the following fish:
Pink salmon- the cheapest and most common red caviar. It differs from chum and chavychevaya in size, about 3-5 mm. It differs from other types of delicacy in color (it is lighter only in chum salmon), so when you see light orange eggs of medium size, do not hesitate - this is pink salmon caviar. The taste is not bitter, most often slightly salted.
Red salmon- fairly small red caviar, 2-3 mm. It is easy to recognize both by its size and by its deep orange color. Has a pronounced fishy smell and a bitter taste. During production, color variation is allowed, so do not be alarmed if the color range of the eggs differs in orange-red tones (black and white, indicates a spoiled product). My opinion is the most delicious of the types of delicacy available in the store. Its price is usually equated to pink salmon, sometimes 100-200 rubles higher.
Chum- medium 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 irregularities are not allowed). Eggs with a diameter of 5-7 mm. The fattest, with a delicate taste (with correct production). It is often issued as a chavychevaya because of the similarity in size, which is easy to determine by color.
Coho- the average price (more often equated to the ket one). The color is dark red, burgundy. Eggs are approximately 3-4 mm. In production, color variation is allowed. The taste is quite bitter. It is very similar in taste and appearance to sockeye salmon caviar, with the exception of a rich dark red hue.
Chinook salmon- the most expensive red caviar, the price is 500-700 rubles higher than for pink salmon. The color is deep red. The taste is bitter, slightly spicy. The size of the eggs is slightly larger than that of pink salmon. Earlier, chinook caviar was the largest, but in the last 10 years, chinook salmon began to shrink, more and more individuals weighing less than 10-15 kg are found. Accordingly, the caviar in such fish is small.
There is an opinion that the Chinook salmon is listed in the Red Book, but it is not so. In my memory, only in 2005 there was a ban on catching it, it lasted about a year. Now we continue to catch it on the shelves of Kamchatka, chinook caviar will not be difficult to find.
In Russia, chinook salmon is mined only in Kamchatka, so pay attention to the region when buying. There are a lot of counterfeits 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 spicy aftertaste.
