How to choose red caviar

High-quality red caviar can be made only if all the technological requirements of salting are met. After preparatory measures, caviar is sent for conservation, then released on store shelves. Unscrupulous manufacturers have adapted to falsify the composition by mixing natural grains with artificial ones. From here, the question arises for buyers, how to choose a quality product from all the variety available.

The benefits of red caviar

1. Red caviar contains a lot of enzymes useful for the human body. Due to the large accumulation of protein, all metabolic processes are normalized, muscle and bone tissue grows.
2. Incoming iodine has a preventive effect on thyroid disease. Saturated fatty acids remove toxins and poisons from the body, prevent the development of atherosclerosis and premature skin aging.
3. Vitamin A (retinol) strengthens vision, tones the heart muscle and vascular system. A small accumulation of vitamin C boosts immunity during the cold.
4. Tocopherol, or vitamin E, strengthens bones, has a positive effect on hair, nails, and skin. Vitamin D stabilizes the production of female and male hormones, removes the accumulation of fat cells.
5. In addition to all of the above, red caviar helps the stomach and intestines to work in full mode. The product prevents the formation of ulcers and gastritis, does not allow toxins to settle on the walls of internal organs.

Features of the preparation of red caviar

1. Red caviar is obtained from salmon fish. These include chum, trout, coho salmon, pink salmon, etc. Initially, the grains are removed from the carcass cavity, then they are cleaned of film, impurities and connective fibers. Next, the product is sorted by size, shape, maturity.
2. When the caviar is divided into categories ("economy", "premium"), it is washed and sent to brine - a salt-based solution prepared specially for pickling red and black caviar.
3. After aging in salting, the delicacy is preserved in tin, plastic or glass containers (cans). The container is sealed to prevent damage to the semi-finished product.
4. Any of the listed actions may be violated. Unscrupulous manufacturers (falsifiers) prepare the product in conditions of complete unsanitary conditions. Often, non-sterilized jars are used that trigger the oxidation process.

Types of Red Caviar

Delicacy is obtained from salmon fish. These include trout, pink salmon, sockeye salmon, chum salmon, coho salmon. If we talk about a set of useful components in eggs, they are the same in terms of maturity, fat content, the presence of protein and vitamins. However, a significant difference lies in color. Some grains may be orange, others - red, burgundy. The size of the eggs also differs, but first things first.

1. Pink salmon caviar. Today, this type of caviar belongs to the premium class; it is very popular among our population. Of the entire salmon family, pink salmon gives the largest crop. Due to the universal taste, caviar was loved by all segments of the population. Medium-sized grains in diameter do not exceed 5 mm., They have a strong shell and a light orange tint.
2. Sockeye caviar. Since the population of sockeye salmon is getting smaller every hour, the caviar of this fish is rarely found on the shelves. The grains have a diameter of about 4 mm., Each seed fits snugly against each other and has a red-orange color.
3. Trout caviar. Of all the available varieties of trout caviar is the smallest, its diameter varies within 2-3 mm.It is easy to recognize the product by color (from yellow to saturated orange). To date, this composition is mass-produced on store shelves and has a relatively small price range.
4. Coho salmon caviar. Grains of this fish variety have a bitter aftertaste, have a smaller size (3-4 mm.) And a burgundy hue.
5. Chum salmon caviar. Chum salmon caviar resembles pink salmon grains; in these fish varieties, caviar has a diameter of 5-6 mm. The caviar is quite large, in its core there is an embryo (spot), which is clearly visible. As for color, chum salmon caviar is orange with an amber hue. Grains have a spherical shape of the same size. Due to the dense and rigid shell, the delicacy belongs to the category of “amateur”.
6. Chinook salmon caviar. The largest caviar of all available varieties. Grains reach 7 mm. in diameter, have a rich red color, a bitter aftertaste with a hint of pungency. Chinook salmon is listed in the Red Book, so its caviar can be purchased for a relatively high price.

How to choose high-quality red caviar

If the basic technology is violated, a person runs the risk of consuming a poor-quality product. For this reason, we strongly recommend not buying red caviar from dubious suppliers (markets, small retail chains, underpasses, etc.).

Container (glass, tin, plastic)

1. Manufacturers produce caviar in cans and glass jars, the composition is sorted by grams. However, there is a purchase option by weight, which you should discard immediately. In the latter case, the grains are packed in plastic containers that do not have sufficient tightness.
2. Also, caviar by weight is applied directly at the point of sale. This means that the composition is exposed daily to harmful microorganisms that trigger spoilage and oxidation. In caviar, not sorted by banks, there is no expiration date.
3. If we talk about the delicacy packaged in cans, the container perfectly protects the composition from light. However, a significant drawback of such packaging is the inability to inspect the eggs. You need to shake the jar: if you hear a strong gurgle, it means that the brine contains more than caviar.
4. In the case of glass containers, you can conduct a visual assessment of size, color, quantity. The grains are tightly pressed against each other, have a rounded shape without bruises. It is important to pay attention to the amount of vegetable oil, under the glass should not contain large drops of the composition.
5. High-quality caviar, packaged in glass containers, has a reddish uniform shade. The bank does not contain torn shells, blood clots, white sediment, connective fibers (film) and, of course, mold.

Preservatives

1. Before buying, read the label on the can of caviar. The composition should be made in accordance with GOST, nothing else. Find a note that the delicacy belongs to the first or highest grade, or the class of "premium". This means that the grains are the same size.
2. Red caviar can be of the second grade. In this case, grains of different diameters are mixed together, such a delicacy looks less presentable.
3. Study the column "Composition", it should contain the following components: salmon caviar, salt, vegetable oil, preservatives (no more than 2 pieces). Without additional components, the composition will lie in the refrigerator for about 2 months. With preservatives, this period is extended to a year.
4. To date, the preservative E200 (sorbic acid) is used in our country. It is acceptable and not considered toxic. But E422 (glycerin) should not be, it artificially retains water in grains.

Price range and counterfeit detection

1. As mentioned earlier, artificial caviar is supplied to store shelves. It is made from gelatin, chicken eggs, milk.
2. The preparation technology is as follows: the mixture is saturated with flavorings with a fishy smell, flavor enhancers, dyes are added.The composition is treated with hot oil or steam, then rolled up with balls.
3. A surrogate is often mixed with natural grains, in which case it is almost impossible to distinguish a fake. As a rule, in a bank with counterfeit contains about 15% of these grains. They are well kneaded, so the composition becomes one.
4. In order not to buy a fake, pay attention to the price range. Quality caviar can not cost less than 2000 rubles. for 1 kg. The fake smells of herring, there is no germ spot in the grains, the ball itself is perfectly round, not like a natural grain.
5. If you place an artificial egg on a tooth and bite it, it will burst immediately and stick. Carefully study the composition before purchase in order to timely identify the presence of eggs, gelatin, etc.

What is she, perfect caviar

1. Quality delicacy is packaged in sealed glass jars. The label contains information on compliance with GOST, the return address of the manufacturer, manufacturing time, storage conditions and duration of exposure.
2. The label also contains the full composition, namely: salmon caviar, vegetable oil, salt, preservatives (no more than 2 pieces), type of fish (chum, trout, pink salmon, etc.).
3. A quality delicacy looks uniform (color, texture, size). The grains fit snugly and have a rounded (but not 100% perfect) shape. The eggs are tightly packed in a container; upon seeding, they spread over the bread without difficulty.

To evaluate all the usefulness of red caviar, you must use it correctly. Medical experts advise eating no more than 3 dessert spoons per day. In this way, you will saturate the body with a daily norm of vitamins and minerals. When choosing, pay attention to the composition, price, consistency, packaging.

Video: 11 rules for buying red caviar