Once upon a time red caviar in Russia was not considered a delicacy. She was on the table in every house, they ate her for breakfast and cost her a penny. Currently, the situation has changed - caviar has risen in price and has become a real delicacy. Since we do not often buy caviar, we do not know how to choose it correctly. Unfortunately, not all manufacturers comply with quality standards. In order not to lose, it is necessary to arm yourself with the necessary knowledge.
How to choose high-quality red caviar?
Before getting to the table, caviar undergoes a thorough process. First, the eggs are sorted by quality and degree of maturity, then separated from the film and thoroughly washed with cold boiled water. Then salted in a special solution and preserved.
High-quality processing and proper preparation is possible only in the factory. It is better to buy caviar in large supermarkets, where careful inspection of goods is observed. It is never worth buying a cheap product in the markets.
If the question is, which caviar to buy - by weight or in cans, it is worth it to give preference to the latter. Weighted caviar is susceptible to harmful bacteria every day; besides, you will not know exactly the date of manufacture and shelf life, so there is a chance to purchase expired goods.
Caviar in cans is carefully protected from external factors, you will know the date of manufacture, but you will not be able to consider the product itself - this is the main disadvantage. The only way to check the quality of canned caviar is to shake the package: if it gurgles, it means that there is too much brine in it.
A high-quality product has solid eggs, without crumpled sides, which fit snugly one to the other. The total weight in the jar should have a reddish color, sufficient thickness without extraneous residues (films, lopants, blood clots, mold and white sediment).
Buying caviar in the bank, be sure to read the information on the label. Quality is always GOST, as well as written about the variety. 1st grade means that the eggs are perfectly matched in size. The 2nd grade allows to mix the eggs of various salmon fishes, which makes the product less presentable.
On the label, the manufacturer always indicates the composition of the goods. As correctly, the composition includes caviar, salt and preservatives. Without preservatives, it is stored for no more than 2 months, with preservatives, the product can remain fresh for about a year at the optimum temperature.
In Russia, sorbic acid (E200) and the antiseptic urotripine (E239) are used as additives. The latter is a toxic substance, so it is not often used, changing to new methods of preserving the product. One of them is pasteurization (disinfection at high temperature). To retain moisture in the calf, glycerin is added to the product (E422).
There are general rules for choosing a product:
It is recommended to buy caviar in a glass sealed package;
- Carefully read the labels on the label. The most expensive and high-quality caviar is considered to be salmon caviar granular, 1st grade;
- The bank with the product must contain information about the manufacturer, address, GOST, date of manufacture and packaging, as well as the expiration date;
- Eggs must be whole, not crumpled, without offal. They should fit snugly together;
- Caviar should not have too liquid consistency;
- The composition should be caviar, salt, no more than 1 - 2 preservatives;
- The taste of red caviar - without sharp bitterness and medium salt;
- The size of the eggs should be the same, and the color - uniform;
- When putting caviar on a sandwich, the eggs should be easily separated from each other.
How much does a good red caviar cost?
In addition to the natural product, stores often sell artificial caviar made from protein products (milk, eggs, gelatin) with the addition of flavors, colors and flavorings. In order not to confuse artificial caviar with the present, you should carefully study the labels and analyze the price.
This red ikrane can cost less than 700 rubles per 1 kg. Although even for a synthetic product prices are too high to deceive consumers.
Which caviar is better?
Different species of salmon fishes represent valuable caviar: pink salmon, chum salmon, coho salmon, trout, salmon, sockeye salmon and chinook salmon. In terms of fat content, protein and degree of utility, all caviar is the same, but the appearance and taste are different.
Pink salmon caviar is versatile in taste, which is why most people like it. Eggs of pink salmon of medium size (about 5 mm in diameter), with a fragile shell, orange or light orange color.
Salmon caviar is characterized by burgundy shades and small diameter. It tastes a little bitter, so for an amateur.
Trout roe is the smallest in diameter (about 2 - 3 mm). A distinctive feature is the color - from yellow to bright orange.
Caviar of salmon has a diameter of about 4 mm and a pleasant taste. Currently, red caviar sockeye almost can not find on the shelves of shops, because of the mass destruction of this fish.
Chum salmon caviar can reach 5 - 6 mm in diameter. Large eggs have a pronounced spherical shape, amber-orange color, dense shell and a noticeable fatty spot. Often, chum salmon is used to decorate dishes.
Chinook salmon is the largest in diameter and can reach up to 8 mm. It has a bright red color and bitter taste. At the present time, caviar can not be found in stores, because this fish is listed in the Red Book.
Red caviar is a healthy deli product, which includes many vitamins and microelements. Despite the positive properties, you should not abuse caviar, otherwise your metabolism may be disturbed. To please yourself with a truly delicious and high-quality product, you should carefully approach its choice.