How to choose red caviar

red caviar, seafood, a sandwich

I continue the series of articles about the choice of traditional New Year’s products (the previous article was devoted to tangerines) and publish material about one of the most expensive, but at the same time useful and tasty delicacies – red caviar. The choice of red caviar is, frankly, not a simple matter; there are a lot of nuances. I even advise you to print out the basic tips and go to the store directly with a printout, because it is difficult to keep all the moments in your head.

red caviar, seafood, a sandwich

To begin with, it must be said that you should not buy loose caviar. You can run into an expired product (after all, the shelf life on the eggs themselves is not indicated), caviar with additives – flavors, dyes, flavor enhancers and so on. And even if you want to take a chance, keep in mind that loose caviar can be bought only in September or October, after that there is a great risk of buying a product of “second freshness”. Caviar simply banally can not be stored for a long time without the appropriate packaging.

Frozen caviar is even worse: when frozen, both the appearance and taste of the product are lost. Caviar is frozen, of course, to extend the shelf life. Of course, you can buy a gram of 200 frozen caviar and in December – there will be no poisoning (most likely), but there is no special pleasure either.

So, it is best to buy caviar rolled up in jars – glass or tin. But the bank itself does not guarantee any quality at all. You need to pay attention to a whole range of points.

1) The tin can should not be swollen, damaged, etc. The date of production should be squeezed out on the can from the inside (that is, the numbers should “bulge” out). Often there are cans with the date of production, applied paint: I do not recommend taking them categorically. Sometimes just the old date is erased, and a new one is printed. This operation is carried out, among other things, by unscrupulous supermarkets that failed to sell products on time.

2) The date of production should be July, August or, in extreme cases, September (since the spawning of fish takes place in July-August). A later date indicates that caviar may have undergone additional processing, which negatively affected the quality of the product.

3) It is very desirable to buy caviar made according to the new GOST (P53957-2010): this guarantees the absence of foreign additives, the use of high-quality raw materials and the use of traditional technologies. There are other GOSTs: R18173-2004, P52336-2005, providing for the use of preservatives.

4) The composition of caviar, according to GOST R53957-2010, may include: caviar itself, salt, vegetable oil, additive E422 (glycerin). According to GOST R52336-2005, it is permissible to use the preservative E200 (Varex-2, sorbic acid), and according to GOST R18173-2004 – also E211. Some manufacturers can still add urotropin (E239) – a preservative harmful to health, since 2009 banned for use in the territory of the Russian Federation.

5) A can of good caviar usually contains a variety of additional information (in addition to the date of manufacture): the inscription “CAVIAR”, the manufacturer’s number, the shift number, the fishing industry index “P”. The presence of this information is a significant plus in favor of buying the appropriate can. In addition, a variety of caviar is printed on any can. The first grade, of course, is preferable to the second.

6) The bank must contain the manufacturer’s address, his contacts, as well as the barcode. Usually, the type of fish is also indicated, but in the absence of an indication, you should not worry much.

7) Shake the jar before buying. The contents should not gurgle.

8) If the jar is glass, carefully consider its contents. The eggs in the jar should be smooth, whole, slightly sticky. There should be no extraneous inclusions. A jar with deformed, broken eggs should not be bought. The color of the caviar should be uniform; neither too light nor too dark. There should be no films, blood clots, sediment and excess fluid.

Finally, there is another factor – price. If a 140-gram can of caviar costs 199 rubles, then, most likely, the matter is wrong: somewhere there is a catch. Once I saw jars of caviar for 189 rubles, where the shelf life was erased literally with one finger movement, and a whole bunch of additives was indicated in the composition. Of course, this is a low-quality product.

Of course, a high price is not a guarantee of high quality – under any circumstances. There’s always enough of a julie. But a low price is almost always a guarantee of low quality. And, according to my observations, a can of good caviar that meets all the above requirements costs about 300 rubles (in a large Russian supermarket).

Varieties of caviar

Well, at the end I will tell you a little about the varieties of caviar. Varieties are distinguished depending on which fish’s caviar has been used. The smallest is sockeye salmon caviar, it is slightly bitter, but in general it is tasty and pleasant, the color is red of various shades. Trout caviar is also small, yellow or orange in color, rarely found on sale. Pink salmon caviar is slightly larger, it is not bitter, the color is orange. Coho salmon caviar is about the same size, burgundy or dark red in color, slightly bitter.

Chum salmon caviar is one of the largest, orange-red color, very delicate, but at the same time very fatty. Chinook salmon caviar is about the size of chum salmon caviar, its color is more saturated, blood red, and the taste is bitter. Chinook salmon is a rare fish listed in the Red Book, and legal caviar from Chinook salmon cannot be found in stores.

Sockeye salmon or pink salmon caviar is usually rolled into small jars, and coho salmon, pink salmon or chum salmon caviar is rolled into large jars. The most “universal”, classic and liked by many caviar is pink salmon caviar. Although, as they say, “there is no friend in taste and color”, and some prefer sockeye salmon caviar or chum salmon.

Caviar storage

You need to store caviar in the refrigerator at a temperature of +2 to +8 degrees. It is impossible to store caviar in the freezer: it will lose both taste and appearance. And at room temperature, caviar will simply spoil.

An open jar can be stored (in the refrigerator, of course) for no more than 5 days, but it is better to eat caviar faster – in 1-2 days.

American Salmon Caviar, Wild Caught, 1 oz

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Last update was on: October 5, 2022 12:24 pm

Our Alaskan Salmon Roe Caviar is from the most prized Pacific “Chum” Salmon, also referred to as Keta salmon. These large, red-orange sushi grade eggs are mild, succulent, and have a low salt, clean salmon flavor. The nutrients in the salt water are responsible for the large size of this roe. As...

American Salmon Caviar, Wild Caught, 16 oz

$125.00 in stock
Last update was on: October 5, 2022 12:24 pm

Our Alaskan Salmon Roe Caviar is from the most prized Pacific “Chum” Salmon, also referred to as Keta salmon. These large, red-orange sushi grade eggs are mild, succulent, and have a low salt, clean salmon flavor. The nutrients in the salt water are responsible for the large size of this roe.

Agustson Red Lumpfish Caviar Roe, 12 Ounce

$44.99 out of stock
Last update was on: October 5, 2022 12:24 pm

Important information Legal Disclaimer Statements regarding dietary supplements have not been evaluated by the FDA and are not intended to diagnose, treat, cure, or prevent any disease or health condition. Product Description Product Description: This is an excellent Danish caviar produced with...


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