How to check the quality of black caviar. “This is rubber with ammonia sauce!”: How to check red caviar and distinguish it from a fake

It is difficult to imagine a real Russian feast without red caviar. This delicacy often becomes the main component necessary for the preparation of a wide variety of dishes and snacks. Have you ever thought about how to distinguish red caviar from a fake? How is the counterfeiting of the product? Who needs it and how to distinguish the original from the fake? The answers to these and many other questions will be known very soon.

What is found on the shelves of our stores?

Many people know that caviar is black and red. And can buyers boast of knowledge about what types of fish provide a delicacy for the festive table? As a rule, three types of black sturgeon caviar are found in stores. The most expensive of them is stellate sturgeon caviar, followed by beluga and sturgeon. Depending on the processing method, it is divided into granular (when the eggs are well separated from each other, and the caviar itself is made from selected raw materials), pressed (in the form of mashed potatoes) and oval (when the caviar is salted in the film itself). Red caviar, in turn, is represented on the market by all types of salmon fish. This is everyone's favorite pink salmon, chum and salmon, trout and seals. The most common caviar is pink salmon - this fish is the most prolific of all lovers of delicacies. Taste of caviar is pleasant to all. can be found not so often, but all because this fish has long been in the status of mass extermination.

How to recognize a fake?

Before answering this question, it is worth understanding how fake products are made. What is fake red caviar made of? For these purposes seaweeds are used. First, agar, alginate and agaroid are isolated from plants. After that, on the basis of these components, jelly is cooked according to a special recipe. Subsequently, the product is tinted in the desired color, and eggs of one size or another are formed from the finished jelly. Then sturgeon fat is added, or which, in turn, gives the same taste of red caviar. It is believed that such a product is rich in iodine due to the main component that is part of the product (seaweed). So fake red caviar is completely harmless if all the conditions and production technology were observed during its manufacture. To figure out how to distinguish red caviar from a fake, you should determine some aspects that must be considered when choosing a product.

Caviar color and its external data

Only original products have all the eggs of the same size and are easily separated from each other. Any plaque, damage, cracks, blood clots or mucus are simply unacceptable on the surface of red grains. Real red caviar has a rich bright orange (or scarlet) color. The eggs themselves are transparent - through them you can see the so-called eyes, that is, the cores of the eggs. If there are none, then most likely, in the hands of the buyer is a fake, which is made from protein products, milk and gelatin with the addition of flavors and flavors. By the way, the color of fake caviar is much richer than that of the original products.

Knowing how to distinguish red caviar from a fake visually, you can protect yourself from purchasing counterfeit goods.

Container and packaging

Real red caviar will never be stored in plastic containers! Holding a glass container with red caviar in your hands, you should pay attention to the integrity of the package. The jar should not be swollen or squeezed. The shelf life of real red caviar cannot exceed 12 months. The product must be stored at -180 to -250 °C. When the jar vibrates, there should be no extraneous sounds. The characteristic gurgling indicates that the tightness of the packaging is broken or the caviar has been re-frozen. In the event that a potential buyer has a tin can in his hands, you should pay attention to the manufacturer and the composition of the product. So, red caviar from Sakhalin and Kamchatka is produced from mid-June to September, since it is at this time that salmon fish go to spawn. Currently, this is the only place in Russia where the export of seafood is allowed. In the event that another manufacturer is indicated on the bank, you should be wary, as the buyer may hold a fake product in his hands. In addition, the label must state that the caviar complies with GOST. Speaking about how to distinguish real red caviar from a fake, you should familiarize yourself with other marks that should be on the label: date of manufacture, “Caviar” sign, manufacturer’s number, shift number and, of course, the corresponding fishing industry index (“ R"). The “TU” mark should be avoided, as it indicates that the caviar was made from frozen raw materials. All of the above information will help you learn how to distinguish red caviar from a fake in a jar.

Price

If you know how to distinguish real red caviar from a fake, then even the cost of one can can tell a lot about the quality of the product. So, only true fish can cost about 1200 Russian rubles per 1 kilogram. It should also be understood that too high a cost is not an indicator of high quality. But the "attractive" price tag should certainly alert the buyer.

How to distinguish red caviar from a fake at home?

If the product has already been purchased and for some reason it was not possible to verify its authenticity in the store, there are special methods for checking at home. They should be talked about. Before serving, you need to take one caviar and lightly press on it. If it burst, but did not splash around, then this is real caviar, which can be safely wrapped in thin pancakes. If the egg remains safe and sound, then this means that the consumer got counterfeit products. There is another interesting method that allows you to answer the question: how to distinguish real red caviar from a fake? Experience with iodine will help to find out the answer to this question. Just one drop of iodine is enough to see the reaction - real red caviar will not react in any way to its effect, unlike an artificial product that will change its color very quickly. The easiest method is to dip a few eggs into a glass of hot water. The artificial analogue will dissolve, which will never happen with real red caviar. This method allows you to get an answer to the question of how to distinguish good red caviar from a fake.

The chemical composition of red caviar

Perhaps, it was worth talking about the beneficial properties of this product in advance, but nothing prevents you from doing it right now. Knowing how to distinguish natural red caviar from a fake, you can talk about the composition of the product and its beneficial properties. You should immediately pay attention to the fact that adulterated caviar may contain such a dangerous substance as urotropin, which is added to fake caviar to extend its shelf life. By itself, urotropin is not so harmful, which cannot be said about the product of its decay - formaldehyde.

And now more about the chemical composition of red caviar. The delicacy is a nutritious product rich in proteins and vitamins A, D, E, folic acid, phosphorus and iodine, as well as calcium and polyunsaturated fatty acids. Red caviar contains a large amount of protein - about 32%. All these substances are essential for the human body. It is for this reason that red caviar is very popular in folk medicine. This product is widely used in cosmetology.

Beneficial features

Knowing how to distinguish red caviar from a fake in taste, appearance and with the help of simple experiments, we can talk about the beneficial properties of this product and its distinctive qualities. All the benefits of red caviar are explained by only one fact: a small caviar is a “fish egg”, which contains in its composition everything that is necessary for the full development of the embryo. But this does not mean that red caviar can be eaten in tablespoons for breakfast, lunch and dinner. Red caviar is very useful for the prevention of atherosclerosis and for general strengthening of the immune system. Moderate consumption of red caviar contributes to the natural rejuvenation of the body. This product is useful for strengthening bones and improving vision. In addition, red caviar prevents the formation of blood clots, it improves blood circulation. Many experts recommend this product for use by those who wish to increase the level of hemoglobin in the blood.

Negative qualities

Real or artificial red caviar? How to distinguish a fake? How to get the maximum benefit and not harm the body? In fact, red caviar is not always useful. The allowable dose is 4 teaspoons of the product per day (this is about 2-3 sandwiches).

Red caviar contains salt, which can lead to fluid retention in the body. Moreover, the combination of red caviar, white bread and butter is a serious blow to the thighs and buttocks, so you should not get carried away with the delicacy if you need to lose a few pounds.

There is one more thing that needs to be taken into account - real red caviar goes through several stages of production and preservation before it gets on the table. Only if the technology is observed, this product can be considered useful and nutritious. Unfortunately, not all producers can boast of an impeccable process of collecting and preserving red caviar.

How to distinguish real red caviar from artificial in taste?

This information will be useful to those who for some reason could not evaluate the quality of the product before buying. Real eggs do not stick to each other, they are dense in texture, have a clear “eye”. When biting or punching, the eggs burst, but do not splatter, which cannot be said about the artificial counterpart. The eggs in the jar should be the same size. Cloudiness of the brine, the presence of mucus and foreign impurities are not allowed.

Caviar is counted in autumn

When buying, pay special attention to the production date. Of course, the best caviar will be the one that is collected during the spawning months of salmon fish. The duration of this period is different: for example, pink salmon in western Sakhalin goes to spawn from mid-May to October, chum salmon starts its spawning trip around August, but coho salmon in Kamchatka goes along the rivers in three stages. In the event that the packaging contains a date that does not correspond to the spawning period, most likely the product is made from frozen ovaries. Useful properties are, of course, lost, but the taste remains the same.

These practical tips will help you choose a truly high-quality caviar and not make a mistake when buying a delicacy for the festive table:

It is best to choose packaging labeled "GOST".
Particular attention should be paid to the place of production and preference should be given only to producers located in traditional spawning areas (Kamchatka, Sakhalin).
The type of salmon fish must be indicated on the bank.
Preference should be given to caviar stored in a glass jar (so you can carefully examine each caviar).
When turning the jar over, no gurgling or other extraneous sounds should be heard.
Also, when turning over, the eggs should not quickly drain along the edges. A maximum of a few grains will fall on the lid.
The numbers on the container should be convex, not depressed.

Caviar in a tin should not be kept open for a long time. Metal oxidation is a fast and destructive process for red caviar. The best option is to use all the content at once. Therefore, before the holidays it is worth counting your strength.

Note to housewives

Traditional sandwiches with red caviar, decorated with fresh herbs, are, of course, incredibly tasty and exquisite. But after all, on holidays you can pamper your guests with more original masterpieces of culinary art, which will certainly be remembered by all those gathered at the festive table.

Even ordinary snacks can be served in a very unusual way. To do this, you need to bake several thin pancakes, cut them into two parts, wrap them in a bag and put a teaspoon of red grains in it. To prevent the pancake from falling apart, you can fasten its ends with a decorative skewer.

To create another original and delicious red caviar masterpiece, you will need the following ingredients:

Cheese "Philadelphia" - 250 grams.
Lightly salted trout or salmon - 300 grams.
Strawberry jam - 65 grams.
Biscofrisa cookies - 200 grams.
Directly the red caviar itself - one jar (50 grams) is enough.

Spread a thin layer of strawberry jam on each cookie. Then cover with a small layer of cheese and put a thin slice of red fish. Decorate the appetizer with red caviar and a small sprig of parsley. Such a dish will become a bright accent of any solemn event, and the hostess will not notice how cookies with red caviar disappear from all plates. Knowing how to distinguish red caviar from a fake, you can pamper yourself and your loved ones with unique dishes that have useful properties.

BLACK CAVIAR. ALL ABOUT BLACK CAVIAR. HOW TO CHOOSE AND BUY. HOW TO DIFFERENTIATE THE REAL CAVIAR FROM THE FAKE. USEFUL PROPERTIES OF BLACK CAVIAR.

Stellate sturgeon caviar, sturgeon caviar. How caviar is served and what it is eaten with . How to drink caviar. What is useful black caviar.

Perhaps we are the last generation that managed to taste it the way nature gave it birth. In the old days, it was salted only with special salt, called "blue pomegranate", which was mined near Perm. Under Alexei Mikhailovich, it was boiled in poppy milk. And now we eat it raw...

The price of black caviar, black caviar prices, how much does black caviar cost, where to buy, sturgeon caviar caviar chernaya ikra xthyfz brhf regbnm

BLACK CAVIAR. HISTORY WITH GEOGRAPHY.

Until now, the literature is full of indications that for the first time they began to eat caviar precisely in Rus', and in the 12th century, and Europeans joined the delicacy only under Shakespeare and Cervantes.

CAVIAR CLASSIFICATION

The highest grade - one type of fish, one salting, one grain size, uniform color, no foreign tastes, odors, eggs are easily separated from each other.
The first grade is slightly moister and thicker, there may be a slight aftertaste.
The second ... well, what is the second, you can also eat it.
But there are types of caviar out of varieties that receive special names depending on the age of the fish. Exactly 35-year-old stellate sturgeon caviar is called "classic gray", caviar of 20-year-old sturgeon - "royal black". Appreciated Rogen Osietra - 45-year-old sturgeon caviar, and if sturgeon hit 85, its caviar gets a proud name - Imperial. How the age of the fish is determined, I don’t know - maybe they check the passport?
But all this pales before golden caviar, which is also wrong to call black caviar - it is a beautiful golden-amber color and the cost of this game reaches up to 25,000 dollars per kilo. They say that this caviar is the rarest game of nature - albino beluga. In Iran, such caviar is packaged in jars of 995-carat gold - why regret, how much is needed there, if such caviar cannot be obtained more than 10 kilos per year? They probably don’t sell it to blind rich people: they don’t see the color, but the taste is exactly the same.

HOW CAVIAR IS SERVED AND WHAT IT IS EATED WITH

Previously, when black caviar was a common product, it was fried, boiled, for Easter not only pancakes with caviar were baked, but also pancakes from caviar, eggs, for which they beat caviar, mixed it with flour and steamed it. Even that was added to the soup - the old Kalya soup was not cooked without caviar.

Put caviar on the table in a special dish - caviar, glass or porcelain. In no case is it metallic - the metal, in contact with caviar, can oxidize, and this will affect the taste.

Under the caviar there is an under-caviar filled with ice to keep the caviar cold - warm caviar is an even greater shame for the cook than warm vodka. Therefore, I personally am not enthusiastic about the wooden caviar trays used in some “a la russe” restaurants, painted under Khokhloma - the tree does not conduct heat well.
A caviar spoon should not be metal, but mother-of-pearl or even made of ivory. The caviar is worth it!

Entrust caviar accompaniment to its faithful companions: eggs - chicken or quail, fresh butter shavings, lemon (only without frills, it can clog the delicate taste of the delicacy), toast, finely chopped red onion, thin pancakes, pancakes. In this suite, an overseas guest is also possible - mango puree.
Black caviar toasts are best served black - they only emphasize the taste of caviar, and whites can score it. A toast does not have to be eaten with caviar at all - think of it as a dish.
Pancakes with caviar, in addition to the delicious contrast of warm pancake and cold caviar, delight with the softness of sour cream, preferably thick, relying on them.
You can surprise your guests with a newfangled serving of caviar with the defiant name "beggar's purse": a spoonful of caviar, a little sour cream are placed on the pancake, and then the pancake is tied like a bag with a green onion feather. Do not consider the name meaningless - having paid for such a dish, you can go around the world ...

Cooler guests may wish to eat caviar not with a spoon, but with a credit card - in no case not Visa Electron or Cirrus Maestro, Gold or Platinum is better. They don’t eat caviar with the Infinity card - for its owners, this product is somewhat plebeian ...
And for very cool guests, you can serve caviar in the form of a Novorussian salad: put a lobster in a bowl of red caviar and lay it with black caviar so that it is not visible. Pour all this with Napoleon cognac, sprinkle with Raffaello and eat directly from the bowl without the help of hands ...

WHAT IS BLACK CAVIAR USEFUL

Black caviar activates the formation of collagen and elastin, that is, prevents skin aging and even promotes its rejuvenation. Therefore, super-elite cosmetics are prepared from caviar. But eating it is much more pleasant than smearing it on your face.
There are a lot of vitamins in black caviar - A, B, D, E, in general, half-alphabet. They are essential for human growth and normal development. So children are fed caviar not in vain.
Vitamins and minerals of caviar are useful for our circulatory system. They normalize blood pressure and increase hemoglobin.
There are many minerals and trace elements in caviar- phosphorus for the brain, potassium for the heart, calcium for bones, iodine for glands, iron for blood, sulfur for tone, chlorine, silicon, sodium, manganese and zinc for fullness of sensations and a lot more of everything.
Caviar is an excellent source of complete proteins such as albumins and globulins. It contains a lot of lecithins, and the caviar itself is an excellent natural biostimulant. Before an exam or a difficult meeting, it will come in handy!
Caviar fat contains a lot of iodine and omega-3 polyunsaturated fatty acids that are essential for the body, which contribute to weight loss, so you won’t get better with it.

WHAT TO DRINK Caviar

Drinks served with caviar are not the same as in Europe. We believe that the best liquid company for caviar is a glass of ice-cold vodka, Europeans condescendingly shrug their shoulders when they see our misted decanters and full glasses, and they themselves sip brut champagne under the caviar from a tall glass. There is no point in arguing - if something caviar did not fit, they would not drink it with it. You haven't seen anyone drinking caviar with compote, have you? And caviar is washed down with vodka - Fyodor Chaliapin adored this and specially emphasized that vodka is not eaten with caviar. The status is not the same.

HOW TO DIFFERENTIATE CAVIAR FROM NOT COMPLETELY CAVIAR AND NOT COMPLETELY CAVIAR. HOW TO DIFFERENTIATE THE REAL BLACK CAVIAR FROM THE FAKE.

Artificial caviar in a jar often looks like frosted caviar. This is not frost…
Many (but not all!) types of artificial caviar simply melt in boiling water.
Real black caviar does not smell (or almost does not smell) of fish. And the artificial one is often flavored with almost herring tails. Heard a strong smell of fish - do not buy!
If the caviar does not burst when lightly pressed, but resembles millet to the touch, it is more millet than caviar.
Do not buy quicksand caviar! If you tilt the caviar jar a little to the side, the caviar should not “float”. And caviar should not stick together in lumps either - this is poor processing, it can affect not only taste, but also your health.
Pick the caviar from the bottom of the jar with the handle of a small spoon - it should not be dry, but crumbly. At the same time, check if they slipped you a “sandwich” - a jar with good caviar at the top and who knows what at the bottom.
And now the main sign - good caviar is not cheap! Buying cheap caviar, you will certainly overpay.

WILL OUR DESCENDANTS EAT CAVIAR?

In my opinion, the guilt complex gives a special taste to black caviar. Sturgeons have existed for 600 million years, survived the dinosaurs, and at least that, but they may not survive electrification - the rivers they need for spawning have been blocked off, and I’m not talking about water pollution. Sturgeon shoals of the Caspian have decreased to a critical level, the export of caviar has been banned to all the Caspian countries, except for Iran. Eating a spoonful of caviar, we destroy a whole shoal of beluga. We have to do something already, otherwise the grandchildren will have to tell for a long time what a delicious thing it was - black caviar.

Black caviar ban. The international organization of fighters for the conservation of wildlife has proposed its own means of fighting for sturgeon - it calls for the abandonment of black caviar, hoping that this will reduce demand and dampen the activity of poachers. I don't even know whether to laugh or cry...

ABOUT THE SOLUTION OF THE CAVIAR DEFICIENCY

Back in the mid-1960s, Academician Nesmeyanov managed to take a non-standard step in the fight against caviar shortages by obtaining the world's first artificial caviar from gelatin. Later they mastered the production of caviar from chicken eggs, and in 1994 its industrial production began in Murmansk. Now ersatz caviar is made from seafood, including algae. Maybe someday artificial caviar will be able to adequately replace the real one. In the meantime, most often it is used to falsify it.

So in Belgium they have learned to breed sturgeon in ponds and have already sold the first half a ton of such sturgeon caviar, and since the proceeds have exceeded all expectations, they are going to expand production. And Japan began to produce black caviar, having mastered and improved the breeding technology bester - a hybrid of beluga and sterlet, and is going to bring the gross turnover of a valuable product to 10 tons per year in the near future. So, as a last resort, we will buy caviar from the Japanese. But humanity clearly does not want to refuse such deliciousness.

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Unfortunately, in our time, in pursuit of dishonest profits, scammers, under the guise of an expensive product, are increasingly selling an artificial imitation. Such a fate did not bypass the exquisite delicacy - black caviar. Given the high price of this product, unscrupulous suppliers continue to successfully deceive many buyers by constantly improving their technologies to create a counterfeit product. Every year, scammers are getting more and more devious and inventive in their deception. Is it possible for an ordinary buyer in 2020 to distinguish a real product from a fake, or is it impossible to do without expert analysis? We answer with confidence - it is possible. To do this, you only need to know some of the features of real black caviar that cannot be imitated.

Types of counterfeit black caviar

First of all, it is important to know what exactly they can try to sell you under the guise of black caviar. In 2020, the following tricks were recorded:

Tinted caviar of non-sturgeon fish. In the course are grains of caviar of pike, cod, capelin or even halibut. It can be sold both separately and mixed with real black caviar.
Artificial imitation of seaweed caviar.
Artificial imitation of caviar from tinted gelatin with the addition of chemicals.

Separately, I would like to talk about the purchase of black caviar obtained by poachers. Although it is inherently not a fake, it poses a huge danger to human health. Since the habitual habitat and food of sturgeons is the bottom, it is important to understand that in reservoirs all toxic and harmful substances settle there. Real black caviar, which goes on sale, is produced on aquaculture farms in environmentally friendly conditions for human health.

How to recognize artificial caviar?

When buying, be sure to pay attention to the appearance of black caviar. There is never any foreign coating on real grains. If it is present, be sure that you have a fake product in front of you. Also, if caviar of another fish is mixed with black caviar, upon closer inspection you will be able to notice this due to the difference in the size of the grains. Another way to understand whether the real black caviar is in front of you or not is to tilt the open jar to the side and see how the caviar behaves. There is little liquid in this product, caviar should not float along the bottom or walls. In addition, real caviar should not contain any lumps and sticky grains. Real grains have a crumbly structure and are always separated from each other.

After a visual inspection, it is necessary to pay attention to the smell of caviar. Grains of real black caviar have a slightly pronounced fish flavor, or do not have it at all. At the same time, artificial imitation due to synthetic flavors almost always has a sharp fishy smell, which gives itself away.

Put a grain of caviar in your mouth. If you purchased real caviar, the grain will easily burst in your mouth. If an artificial imitation gets into your mouth, it will not burst due to the absence of any shell, but will stretch like a piece of marmalade in your mouth. As a rule, such caviar is made from gelatin or seaweed.

If black caviar grains get into boiling water, they will not dissolve in water, while products made from gelatin or any synthetic compounds are guaranteed to dissolve in boiling water.

Black caviar thrown into cold water will not change its color in any way. But the dyes contained in the artificial product will quickly give themselves away, coloring the cold water in a dark color.

How to protect yourself from buying counterfeit black caviar?

First of all, it is necessary to know the features of the factory packaging of real caviar after its extraction. Remember, real products are sorted only either in cans or in glass jars with a tin lid. All other packaging methods, no matter how beautiful the name they are covered with (for example, barrel black caviar), is counterfeit. Only certain factories have permission to supply black caviar, which will never supply caviar to markets in any plastic containers or barrels. All products from private traders are either poached caviar, dangerous to health, or an artificial fake. Remember, you should buy caviar strictly in factory-made iron or glass jars with an iron lid.

For visual inspection of caviar, glass jars are the best fit. At the same time, if you shake an iron can with caviar, you can conclude from the sensations of the presence of liquid that this is not a real product. Also be sure to pay attention to the composition of the product indicated on the bank. Real caviar contains nothing but caviar, edible salt and the LIV-1 or Varex preservative. The mention of anything else in the composition, even ordinary vegetable oil, will already indicate to you that the product is fake. In addition, be sure to pay attention to the name of the fish whose caviar you are going to buy. Beluga catching is prohibited by law, so if beluga caviar is indicated, be sure that you have counterfeit.

The price of black caviar in most cases also indicates its origin. A low price should signal to you the danger of purchasing a counterfeit or dangerous product of unknown expiration date and place of origin.

Be sure to look at the manufacturer indicated on the packaging, it should be located in close proximity to the production region.

Finally

In an attempt to save money, you can easily buy something completely different from what is actually black caviar, and in the worst case, even harm your health with such a product. It is very important not to fall for the tricks of dishonest scammers and not be an unwitting sponsor of poaching activities by buying black caviar of unknown origin. Be sure to pay attention to the points described above when buying black caviar. And let it bring joy and pleasure to you and your loved ones.

Black caviar is an expensive and very useful product. It is rich in vitamins, micro and macro elements. However, this can only be said about real caviar. The fakes that have now flooded the store shelves do not have any useful properties; rather, on the contrary, they can harm the human body. How to distinguish real caviar?

Differences between real black caviar and fake

There are several ways to recognize a fake, consider the most effective of them:

On real caviar there can be no plaque, on a fake it most often is.
Real black caviar does not smell like fish or has a very weak smell. In most cases, fake caviar undergoes aromatization, so this pseudo-caviar has a sharp fishy aroma.
In addition, real caviar bursts easily in the mouth. The counterfeit has a jelly-like structure; due to the absence of any shell, it cannot burst.
When tilting the jar, its contents should not float along the bottom and walls. A quality product does not have a lot of liquid.
Also, there should not be dry lumps and sticking of caviar in the jar. If the contents lie in a tight lump, this indicates either a fake or poor-quality processing. Real high-quality black caviar should be crumbly.
If you throw a few real eggs in boiling water, they will not dissolve, a fake one, on the contrary, can completely dissolve.
Fake black caviar thrown into cold water will in most cases turn the liquid gray, as it contains artificial dyes. This product does not color water.

In addition, the consumer should be alerted by the too low price of caviar. A natural quality product cannot be cheap. Most often, a low price indicates a fake or illegal product, the expiration date of which is very doubtful, as well as its origin.

When buying, it is worth considering the type of fish, the caviar of which is sold on the counter. Beluga fishing is prohibited, so its caviar is either counterfeit or illegal products that do not have any documents and cannot be presented on the shelves.

Real factory products are not packaged in plastic. The packaging must be metal or glass, and the lid must be tin. The packaging indicates the manufacturing plant, which should be located close to the region of production. A plant located at a great distance should raise doubts about the quality of its products.

Where can you buy caviar

You should buy black caviar only in a traditional store or an online store. For example, here http://lakomkam.com/catalog/chernaya_ikra/, where all the information and documents are provided.

In the bazaar, the product may be a little cheaper, while all the necessary documents, most likely, the seller will not be able to provide. It is not recommended to buy such goods in transitions, small kiosks and other street points.

In case of any doubt, the buyer has the right to demand a certificate for the products from the seller.

Back in the 70s of the last century, a jar of black caviar was the main decoration of the festive table in almost any Soviet family. And no one then doubted the quality of the purchased product, and even more so the authenticity. But now this truly useful delicacy costs a lot of money, but the quality does not always correspond to them. In addition, often under the guise of real black caviar, you can buy a fake, and it’s good if it is colored pike caviar, and not gelatinous eggs. In order not to spare the money spent and to fully enjoy the exquisite taste of black caviar, listen to the advice of experts.

Carefully study the packaging

Of course, from the point of view of hygiene and consumer qualities, it is better to buy packaged black caviar. After all, it is not known when loose caviar was produced and discovered, in what conditions it was stored. But you can try it by weight, but you won’t know what will be in the jar until you open it. In order not to buy a fake, you must carefully examine the packaging.

1. Black caviar can be packed in both glass and tin cans. In the markets you can find plastic packaging. Of course, it can also contain a high-quality delicacy, but most likely it is either a fake or a low-quality product.

2. On the factory packaging must be the inscription: "Sturgeon caviar."

3. The label should contain information from what type of fish the caviar is: beluga, sturgeon, stellate sturgeon, sterlet.

4. On the etiquette with real caviar, they indicate under what technical conditions it was released. It is best to buy one released according to GOST 7442-2002.

5. On a real jar, it is indicated what kind of caviar it is: grained or pressed, pasteurized or not pasteurized.

6. Composition of products. Quality caviar should not contain any additives other than salt.

7. Expiry date can also tell a lot about authenticity. Grain, not pasteurized, can not be stored for more than two months, and the shelf life of pasteurized does not exceed eight months. The expiration date of the stamp can generally not be more than a month. If the jar has an expiration date of more than 12 months, then this is most likely a fake or preservatives were used in the production.

Very often, large manufacturers indicate how a tasty and healthy product was obtained, downhole or milking. If there is such an inscription on the package, then this is another confirmation of authenticity.

Before buying, carefully look at the marking, it must be made in accordance with Russian standards and include the release date and shift number. When marking sturgeon (letters) and beluga (numbers), the color of the product must be indicated. By the way, if the packaging is glass, then you can easily verify the authenticity by comparing the color and markings.

Sturgeon caviar is marked:

Light shades (light gray, gray, yellow, light brown) - A;

Dark shades (dark gray, brown, dark brown) - B;

Black - W.

Beluga caviar color marking:

Light gray - 000;

Gray - 00;

Dark gray - 0;

Black - H.

When buying caviar packed in a tin, pay attention to how the marking is stamped. If the inscription is convex, then the contents of the jar are genuine, made in accordance with all the rules. If the release date and batch number are concave, then most likely it is a fake. If the marking on the tin is stamped with ink, then this is definitely a fake.

Appearance as an indicator of quality

In order not to buy fake caviar, you should take a closer look at its appearance. Real eggs cannot be perfectly large spherical. If you are offered such a fish product, then it is most likely protein. Of course, the size of real caviar depends on the type of fish, but even the largest beluga is several times smaller than artificial. It should also be alerted if all small eggs are the same size, this can only happen with pike, natural black eggs have different sizes.

Genuine, high-quality caviar does not have a pronounced fishy smell. In the manufacture of artificial black caviar, flavors have to be introduced to drown out the taste of gelatin. There should be no deposits on natural high-quality caviar.

Often unscrupulous sellers of bulk black caviar, in order to give the product a fresh look and shine, process it with vegetable oil. Before buying, rub the caviar with your fingers, if there is an oil trace, then they are treated with oil. When pressed with a spoon, a genuine egg should burst, but if it remains elastic, then it is artificial.

Good quality caviar should be uniform and crumbly. Look at the light through a glass package with caviar - in a genuine jar there should be no suspension, liquid, sticky eggs. If the jar is tilted, the contents should not float. A tin can can be shaken, if squelching sounds are heard, then the caviar is of poor quality or fake.

Some unscrupulous manufacturers mix eggs of different quality in one jar. Waste or spoiled product is usually placed under the top quality layer. To make sure you didn't buy such a sandwich, take a couple of eggs from the bottom of the jar with a small spoon. They should be crumbly and not dry.

Quality control at home

There is one of the simplest and most reliable means to ensure the quality and authenticity of a fish delight. This is ordinary boiled water. Dip a small amount of black eggs into a glass of boiling water and observe. If water:

Dyed black, then you have purchased dyed pike or pollock caviar;

It remained transparent, and an oil film formed on the surface, then this protein film;

I dissolved all the eggs, then they were gelatin balls.

Flakes will float in a glass of boiling water with natural black caviar. It will not dissolve in water, the eggs remain intact, and only swell a little.

In conclusion, I would like to say that you should not buy black caviar produced by unknown producers in dubious places of sale, even if the price is much lower.