How to choose the caviar

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

The benefits of red caviar

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

Features cooking red caviar

1. Red caviar is obtained from salmon varieties of fish. These include chum salmon, trout, coho salmon, pink salmon, etc. Initially, the grains are removed from the carcass cavity, then cleaned of film, impurities and connective fibers. Next, the product is sorted by size, shape, maturity.
2. When caviar is divided into categories ("economy", "premium"), it is washed and sent to brine - a salt-based solution prepared especially for pickling red and black caviar.
3. After soaking, 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 these actions may be violated. Unscrupulous manufacturers (falsifiers) prepare the product in conditions of complete lack of hygiene. Often used not sterilized banks that start the oxidation process.

Red caviar types

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

1. Caviar of pink salmon. Today, this variety of caviar belongs to the class "premium", it is very popular among our people. Of the entire salmon family, pink salmon gives the largest crop. Due to the universal taste, caviar fell in love with all segments of the population.Medium-sized grains in diameter do not exceed 5 mm., They have a solid shell and a light orange shade.
2. Caviar of sockeye 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 grain fits tightly to each other and has a red-orange color.
3. Trout roe Of all the available varieties of trout roe is the smallest, its diameter varies within 2-3 mm. It is easy to recognize the product by color (from yellow to deep orange). To date, this composition is massively available on store shelves and has a relatively small price range.
4. Coho salmon roe The grains of this variety of fish have a bitter aftertaste, have a smaller size (3-4 mm.) And burgundy hue.
5. Chum salmon caviar The caviar of chum salmon resembles the grain of pink salmon; in these varieties of fish, caviar has a diameter of 5-6 mm. Caviar is rather large, in its core there is an embryo (spot), which is clearly visible. As for color, the caviar is orange with an amber shade. Grains have a spherical shape of the same size. Due to the dense and hard shell delicacy belongs to the category of "an amateur."
6. Chinook caviar. The largest caviar of all available varieties. Grains reach 7 mm.in diameter, have a rich red color, bitter aftertaste with a hint of sharpness. Chinook is listed in the Red Book, so its eggs can be purchased for a relatively high price.

How to choose high-quality red caviar

If the basic technology is violated, the person risks eating a poor-quality product. For this reason, we strongly recommend not to buy red caviar from questionable suppliers (markets, small retail chains, underground passages, etc.).

Container (glass, tin, plastic)

1. Manufacturers produce caviar in cans and glass jars, the composition is sorted by gram. However, there is the option of buying by weight, which should be abandoned immediately. In the latter case, the grains are packaged in plastic containers that are not tight enough.
2. Also, weight roe is applied directly at the point of sale. This means that the composition is daily exposed to harmful microorganisms that trigger damage 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, then the composition of the brine more than caviar.
4. In the case of glass containers, you can conduct a visual assessment of the size, color, quantity. Grains tightly pressed to each other, have a rounded shape without dents. 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 broken shells, blood clots, white precipitate, connective fibers (film) and, of course, mold.

Preservatives

1. Before buying, look at the label on the caviar jar. The composition should be made according to GOST, nothing else. Find a note that the delicacy belongs to the first or highest grade, or the premium class. This means that the grains are the same size.
2. Red caviar may be of the second grade. In this case, the grains of different diameters are mixed together, such a delicacy looks less presentable.
3. Study the "Composition" column, 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 increases to a year.
4. Today in our country the preservative E200 (sorbic acid) is used. It is valid and not considered toxic. But E422 (glycerin) should not be, it artificially holds water in the grains.

Price range and detection of falsification

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

What is the 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, production time, storage conditions and duration of exposure.
2. Also on the label there is a complete composition, namely: granulated salmon caviar, vegetable oil, salt, preservatives (not more than 2 pieces), type of fish (chum salmon, trout, pink salmon, etc.).
3. Quality delicacy looks homogeneous (color, texture, size). The kernels fit snugly and have a rounded (but not 100% perfect) shape. Eggs are tightly rammed into the container; when taken, they spread over the bread without difficulty.

To appreciate the usefulness of red caviar, it is necessary to use it correctly. Experts in the field of medicine advise to eat no more than 3 dessert spoons per day. In this way, you saturate the body with a daily rate of vitamins and minerals.When choosing, pay attention to the composition, price, texture, packaging.

Video: 11 rules for buying red caviar