What does natural caviar look like. How to check the quality of black caviar? How to distinguish artificial caviar from natural

Many buyers are wondering: how to check red caviar at home - natural or not? Red caviar is one of the available, but expensive delicacies. It is one of the best decorations for the festive table. Red caviar is not only good on sandwiches, but also rich in nutrients. This is not surprising, because caviar is a cluster of fish eggs in which fry embryos should develop.

In most living organisms, the organs where the offspring develops, which will have rapid growth, are saturated with fats, proteins and vitamins. Therefore, both plant seeds and bird eggs, as well as the fish caviar we mentioned, are very nutritious and carry vitamins. In the food industry, unfertilized eggs are usually used. And red caviar is a collective name for caviar of different types of salmon fish. They are similar in color and composition.

The benefits of red caviar

Red caviar contains vitamins of groups A, B, D and E, as well as folic acid, which is indispensable for pregnant women - in its absence, the development of the neural tube of the fetus is disturbed. Of the trace elements, it contains, like in many seafood, iodine, in addition - calcium, phosphorus and iron. Caviar is also rich in polyunsaturated fatty acids. Together with fish meat, fish fat and vegetable oils, it is considered a valuable source of Omega-3 and Omega-6. They support cardiovascular health, prevent cancer, asthma, depression and obesity, despite their high calorie content. Calcium is good for bones, and iron increases hemoglobin.

Such a valuable product will certainly want to fake! You may encounter low-quality goods or artificial caviar. But few people will agree to go to the laboratory with a jar of caviar to evaluate the quality of the product. It would be convenient to test red caviar at home. How to do it? Let's look at some points. In the article, you will learn more about how to check whether red caviar is real or not, at home and in the store. First, let's try to evaluate the quality of caviar.

We study the jar

At home, check red caviar, as you might guess, you can taste it. But it is much better to find out in advance, even before the purchase. The jar that sells caviar can tell you a lot. First, shake her. Natural caviar is usually packed tightly and you will not hear any gurgling. If it is, feel free to leave the product on the store shelf. Second, consider the labeling. It must be pressed in from the inside. If they are pressed in from the outside, which is much easier to do, you are dealing with a fake. The release date is also informative. The collection of caviar usually takes place in the summer, and it quickly goes to processing. Other dates should alert you.

Look at the composition. Avoid caviar, which contains E239 - hexamine. toxic. Sodium benzoate (E211) is also not helpful. Both of these substances, under certain conditions, are converted into carcinogens. There will most likely be preservatives in caviar, but sorbic acid (E200), which is the most harmless, should be preferred.

We buy by weight

By weight, it is much easier to distinguish a fake from the original - after all, all the goods are in your mind. You can even taste it! But here, too, it is important to be careful. To begin with, take a look at the caviar and evaluate its appearance. If the kernels are too large and have a dull color, polyphosphates may have been added to it. They are put to increase weight, as they retain moisture. This caused a strange swelling of the eggs in size. Not only is it simply unprofitable to buy water instead of caviar, but polyphosphates are also very harmful. The ability to retain water is also reflected in the human body - edema and cardiovascular diseases occur.

How to check red caviar at home? You can carry out the same examination at home, and also taste it. There is one minus in this - the product has already been bought and the money has been spent. High-quality red caviar smells good. Take the caviar in your hand. It should not have a raid, and when compressed, the egg bursts. Taste it - you should feel the familiar taste of red caviar, any difference from which is a reason to refuse to buy.

Dangers of loose caviar

It is convenient to buy by weight - all the caviar is in front of you. But it must be taken into account that it is not stored in packaged form for more than 4 months. As already known, salmon spawning takes place in the summer, so after November you should not buy caviar by weight. Most likely, it has already been frozen and has lost its unique flavor and texture.

The danger of loose caviar is that the seller can remove dried or cloudy eggs (a sign of loss of container tightness) and add glycerin and fragrances. And the best option is to choose caviar in a glass container. It is both hermetic and protected from manipulation by unscrupulous sellers, and at the same time it is visible to the light.

What is artificial caviar?

When artificial red and black caviar was invented, it was made from eggs. However, the product was very different in taste and texture from natural and was not in great demand. Years passed, technology developed. Modern artificial caviar is based on gelling agents - agar and sodium alginate. The first is obtained from red algae, the second - from brown.

Artificial caviar is made from eggs, milk and protein. Salmon fish meat, fish oil can be used in the production. This gives the caviar a fishy taste. But the taste is still inferior to the real one. It is devoid of most of the nutrients found in real caviar. Health hazards can be dyes and flavors that are intended to at least slightly bring its taste closer to natural.

In principle, a caviar surrogate is a good choice for those who save. It can be used to decorate dishes for a large number of guests. But if you go to the store to buy a natural delicacy, you will beware of fakes. Some buyers try to test red caviar at home. As it often happens, not everyone is able to distinguish between natural caviar and a surrogate, so it is important to read the tips for choosing this product.

There is one more fact not in favor of artificial caviar. The agar-agar-based product keeps open for only a few hours. This gelling agent from red algae is not accidentally used in a petri dish to grow laboratory bacteria. This is a great breeding ground for them. Therefore, leaving such caviar in the refrigerator, you run the risk of getting along with it a lot of unknown microorganisms.

Along with this, the question arose: how to check red caviar at home - natural or artificial?

What does the packaging hide?

Try to check red caviar both at home and right on the spot. Manufacturers of artificial caviar do not always have the goal of hiding this fact, so be sure to read what is written on the packaging. It may indicate that the product is an imitation of fish. But even if this fact is hidden, the composition can betray the truth indirectly. If caviar contains vegetable oil and dye, this is no accident! The oil is used to keep the gelatinous eggs from sticking together, and the dye gives them a red tint. An unnaturally bright color may be a sign of dye use.

You should be alerted by the too low price of the product. Storage conditions can also give out all the secrets. Natural caviar is stored at negative temperatures, so if you see a storage temperature above zero, for example, from + 4 to + 8, you have a fake. Artificial caviar sticks together when frozen, and when defrosted it turns into porridge. To prevent this from happening, the packaging does not indicate temperatures below zero.

Look at the manufacturer's address. In the Far East, it hardly makes sense to produce artificial caviar, but if the production site is located in the continental part, then the likelihood of a fake is high. Checking red caviar, real or not, at home, as it turned out, is quite real!

Appearance and properties

How to check red caviar, real or not, by sight? Carefully inspect the eggs. The most important criterion is that fake eggs will not have a nucleus, because they are devoid of a germ! Artificial eggs can vary in size and shade, while natural eggs are usually the same size and color.

What other ways are there to check red caviar at home - is it natural? How can this be done? Throw a couple of eggs into hot water. If the caviar is real, nothing will happen. And the artificial one will quickly give itself away. The gelatin shell will dissolve in water. The caviar surrogate quickly turns the water orange.

Structure, taste and smell

It is worth putting an egg on the tongue and trying to crush it. It bursts - it means it's real. Artificial caviar can only be cracked with teeth. While the real egg is a capsule with liquid contents in which the fry must develop, the technologies for the production of the surrogate have not reached such an accurate imitation. Its eggs are uniform in structure. Good caviar should not be overly salty. Pay attention to how caviar smells. A pronounced herring smell indicates that the caviar is made from meat and fish fat, that is, artificial, or flavorings are added to it, which is also not in its favor.

Summing up

So, how to check red caviar at home? Natural red caviar is distinguished by many visual and taste properties. And information about it can be obtained by carefully examining the packaging. So, if you are observant enough, you can check at home whether real red caviar is or not. Buy quality products and enjoy the taste!

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 splatter 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 begins 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 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.

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.

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 preservatives E, the more beeches E 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: