What real black caviar looks like. How to determine the quality of black caviar

Black caviar is a delicious delicacy on the Russian table. But lately, it has been less and less on store shelves, and where it is, it demonstrates such price tags that mere mortals cannot approach. It is all the more offensive that often in such small, neat and very expensive jars there is ... a fake. And we, laying out our hard-earned money, eat not at all what we were eager to buy. How to be in this case? Blame the seller, the trading company, unknown controlling organizations that they overlooked, and you suffered? Believe me, it will be a waste of time and effort. It is much better if you can immediately distinguish a fake before buying.

Definition

real black caviar there are several varieties: the highest, the first, the second, as well as the so-called "age varieties" like the caviar of a 35-year-old stellate sturgeon, which is called "classic gray" or the caviar of a 20-year-old sturgeon - this variety bears the aristocratic title "black royal". However, among other things, there is a premium variety or Golden Caviar. It’s even wrong to call such caviar “black”, because it is simply amber, and its cost can reach $ 25,000 per kilogram. Often a similar variety is packed in gold jars of the 995th test. According to rumors, this variety was given to us by the rarest species of fish - the albino beluga. In general, the benefits of black caviar are enormous: it prevents aging, has many vitamins and minerals, and is an excellent source of proteins, iodine, and fatty amino acids.

Black caviar. Top grade

Fake black caviar - it is also called protein or artificial. As a rule, such caviar has nothing to do with the real one. It includes food coloring, gelatin, egg white, flavors, salt. Such caviar has a spherical dense shape, and the size of the protein caviar is five times larger than the real one.

Interesting properties of fake black caviar

If you are offered a product with a surprisingly low price - do not believe it! Good black caviar is never cheap.

If you look closely at fake black caviar, you can see a certain coating on it. It can be a completely harmless post-production effect or toxins that negatively affect the body - beware!

Smell it. Real caviar will hardly smell like fish, while artificial caviar is often subjected to additional flavoring with almost rotten herring. If you feel a strong "smell", in no case do not buy such caviar.

There is a so-called quicksand caviar. One has only to slightly tilt the jar with this content, and it begins to “float”. It shouldn't be like that. As well as there should be no sticking into lumps, which indicates poor-quality processing.

If, nevertheless, it was not possible to distinguish a fake by eye, and the caviar was bought, there are several more proven ways to distinguish at home. Try dipping a spoonful of real caviar in boiling water. In a similar way, a fake can be detected, since many of its types (although not all) simply melt in boiling water.

Pick the caviar from the bottom of the dish with a spoon. If dryness is found, and not friability, this is a sign of a fake.

Findings site

1. There is no raid on real caviar, and a fake often sins with this.
2. Real caviar does not dissolve in boiling water, but fake caviar does.
3. The smell of real caviar is either absent or very weak, but fake caviar can smell very strongly.
4. If you come across "quicksand caviar", it's a fake. The real one doesn't float.
5. Dry caviar at the bottom of the jar or lumps stuck together are a sign of a fake or poor processing. Real caviar with such defects is not produced.
6. The issue price of real black caviar can terrify anyone, while a fake is sold for much less money.

Red or black caviar has long been a delicacy on the tables. You can buy caviar in almost any store, and it has become just as easy to run into a low-quality product or an outright fake. To enjoy the delicacy, you need to be able to determine the quality of the product and follow simple tips for buying real caviar.

Red caviar types

Before proceeding to the differences between fake and real caviar, you need to find out which caviar, or rather, which fish caviar, can be found in stores.

Caviar is black and red. Black caviar on the shelves is less and less common, because. it comes from endangered species of fish. Red is present in abundance and is extracted from salmon species of fish:

• Pink salmon is the most common red caviar on sale. In terms of the number of eggs in one fish, it is far ahead of all the others, which is why the price of caviar is the cheapest. It has a pronounced orange color. According to taste characteristics and size, most consumers like it. The size of the eggs is about 5 mm in diameter.
• Keta - due to its size (6 mm) and color (bright amber color), it is mainly used to decorate dishes on the table. Fish embryos are clearly visible in the eggs.
• Sockeye salmon is an endangered species of fish. Caviar is about 4 mm in diameter, rare and expensive on sale.
• Artificial, surrogate caviar - often called fake. Good artificial caviar is made from algae, tinting the eggs with dyes. Fish oil is added to the composition, and algae add iodine to caviar. Therefore, there is nothing wrong with artificial caviar.

These are the most common varieties of caviar found in stores. Kezhach and trout caviar are also found, but due to their size and taste, they are not in great demand and have little demand.

How to choose real caviar

When choosing a jar of caviar in a store, first of all, pay attention to the packaging and information printed on the label. It is better to give preference to caviar in a glass container - caviar can be visually examined. High-quality caviar has a pink tint, the eggs are whole and of the same diameter. There are no accumulations of fluid. Caviar in an iron container absorbs metal oxides over time and does not visually examine the products.

Read the ingredients on the label. Real caviar should not contain oils, gelatin, eggs, milk - usually the composition of artificial caviar. Real caviar contains only - the name of the fish from which caviar, salt and a couple of preservatives. Choose with a lower content of E preservatives, the more E beech in the composition, the longer the caviar can be stored. The presence of the preservative E400 (glycerin) - prevents caviar from drying out, E200 and E239 - prevent bacteria from appearing.

E239 urotropin - prohibited. If you see it on the packaging, avoid it.

Look at the production date of the caviar. Caviar is mined mainly in July-August and immediately packed. If the date is different from July, August, September, it is better to avoid such a purchase.

The date on the lids of the jars is applied by molding - the numbers are squeezed out. Outside the jar, the numbers have a convex shape. The shape of the lid should not be swollen.

On the shelves there is caviar of the first grade (highest) and second. They differ in the composition and shape of the eggs. The first grade - eggs of the same size, one type of fish. In the second grade, impurities of different varieties of fish are allowed, respectively, and the size of the eggs in the jar may be different. This usually does not affect the taste properties.

It is forbidden to store a jar of caviar in the freezer - when defrosted, the eggs will burst and lose their uniformity.

How to distinguish artificial caviar from natural

The simplest is when an honest manufacturer indicates this on the packaging. Recall that the composition of this caviar includes only caviar, with the obligatory indication of the type of fish or fish (if the second grade) and salt.

The easiest and most effective way to distinguish real caviar from artificial caviar is to throw eggs into hot water. Artificial eggs will color the water or dissolve, real caviar will not change the color of the water and will become solid (the protein will curl (cook) in boiling water).

There is another way of deception in the production of caviar - when, under the guise of one caviar, they sell another, cheaper one. This is how black caviar is faked, red pike caviar is dyed. This type of forgery is called imitation. Since they take caviar of cheap fish and with the help of chemical processes give it the appearance of more expensive varieties. Unfortunately, this type of forgery is difficult to determine. There is only one piece of advice here - buy caviar in large chain stores, carefully study the label and remember all our advice.

The correspondents figured out how to choose the right caviar and visited the caviar production:

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 loose 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.

Holidays are approaching, and with them festive feasts, dishes and products. Caviar is one such product. As you know, caviar is red, black and overseas-eggplant.

And if there are no questions about overseas caviar, then today the average consumer has a lot of questions about the other two types. Of course, many different fish lay caviar, but we are most interested in sturgeon and salmon caviar.

As a rule, in our stores, you can find three types of black sturgeon caviar. In order of price increase, these are sturgeon, sturgeon and beluga caviar. Depending on the processing method, it is divided into grainy(the eggs are easily separated), which is harvested from selected mature caviar, pressed(in the form of puree) - made from fatty varieties of stellate sturgeon caviar or a mixture of stellate sturgeon and sturgeon, and yastik(salted directly in the film).

Red caviar is laid on the shelves of our stores by various types of salmon fish. These are pink salmon, sockeye salmon, chum salmon, coho salmon, trout. By the amount of protein, fat content and degree of usefulness, all eggs are exactly the same, but the appearance and taste can be very different. Most often found pink salmon caviar- This fish is considered the most prolific among salmon. The taste of eggs is universal, which is why most consumers like it. The product is normal in size (about 5 mm in diameter), with a fragile shell, orange or light orange in color.

Sockeye caviar smaller than pink salmon - about 4 mm in diameter. However, the product is rarely found on sale due to the mass extermination of sockeye salmon.

Keto caviar in diameter can reach 5-6 mm. Large eggs have a regular spherical shape, a bright amber-orange color, a clearly visible fatty speck-embryo and a fairly dense shell. For showiness, it is often used to decorate dishes.

coho caviar small and, unlike all other species, has a burgundy hue. The taste of the product is slightly bitter.

The smallest caviar - only 2-3 mm in diameter - trout. Its color varies from yellow to bright orange.

Surrogate caviar, artificial, usually red, is made from seaweed. It is from them that agar, agaroid and alginate are first produced, and then a special jelly is prepared on their basis, it is tinted in the desired color and eggs are formed. After that, sturgeon or salmon fat is added, which brings the taste of polyunsaturated fatty acids to the artificial caviar. It is even believed that such caviar retains a high concentration of iodine, transferred from algae. So, in principle, it is not only harmless, but also useful.

How to choose real caviar

Please note that since the summer of this year, the use of urotropine preservative in the production of caviar products is prohibited. According to the new Russian GOST, caviar should be treated only with table salt (without any preservatives), and then frozen. It is necessary to store such a product at a temperature not higher than -18C for no more than 12 months and - 25C - no more than 14 months. Now the package should be described in detail how to defrost the caviar before direct use. This is done at a temperature of +4 to 15C during the day.

You should pay attention to the jar itself. Quality caviar is packed in glass jars. Such containers are chemically neutral, unlike a tin can, in which metals are oxidized. In addition, transparent glass allows you to see the color, size and quality of the grain. If the caviar looks like it is covered with frost, it is most likely fake. Good quality red caviar is always crumbly, with eggs of the correct shape, beautiful color and one size.

Fishermen usually harvest caviar in July-August. Therefore, if any other month is indicated on the lid, it means that they salted frozen caviar or packaged the one produced earlier. So the quality of the product will not be the best.

The lid of the jar should not bulge, and in no case should it be swollen. The marking on the lid must be stamped from the inside, if the numbers are pressed inward, this is a fake. Counterfeit products are also issued by low-quality printing and the lack of detailed information about the product and manufacturer on the label.

High-quality caviar should fill the jar tightly, so if something gurgles in the jar, then put it back on the counter.

The first grade of red caviar means that the eggs are perfectly matched in size. The second grade allows you to mix "eggs" of different salmon, which makes the product look less presentable.

Sometimes caviar is also sold by weight. Loose caviar, which is a shapeless mass that sticks to the shoulder blade, will bring you nothing but disappointment. Experts know a simple trick, how to check the caviar. If you doubt the origin of caviar, you cannot determine whether it is real or artificial, throw 2-3 eggs into a glass of hot water. Artificial caviar will dissolve in boiling water.

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:

1. It is best to choose packaging labeled "GOST".
2. 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).
3. The type of salmon fish must be indicated on the bank.
4. Preference should be given to caviar stored in a glass jar (so you can carefully examine each caviar).
5. When turning the jar over, no gurgling or other extraneous sounds should be heard.
6. Also, when turning over, the eggs should not quickly drain along the edges. A maximum of a few grains will fall on the lid.
7. 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 even 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.