Large red caviar. Types and color of caviar

Varieties and comparative characteristics of the types of red caviar.

Red caviar is salmon caviar, which is a delicacy. Basically, this product is consumed during holidays and celebrations. There are a huge number of different types of caviar, it differs in grain size and organoleptic characteristics.

Red caviar: what happens, in which fish?

In our country, the most common varieties of caviar are chum salmon and pink salmon. Trout caviar is becoming very popular due to its relatively low cost. It is used for daily menus and sandwiches. This is a great option for a quick snack.

Types of caviar:

Pink salmon. The grain size is 5 mm. Color orange to red. The taste is quite pleasant without pronounced bitterness. This product can be considered universal. Often used to decorate holiday salads and pancake fillings.
Keta. The eggs are quite large, about 6 mm in diameter. At the same time, the shell is very strong and difficult to break. The embryo is visible in the center of the grain. Most often, ready-made dishes are decorated with this product. Due to the strong shell, the grains do not burst or deform.
Red salmon. In Russia, it is quite difficult to meet this species on the shelves. This fish mainly lives along American coasts. The grain size is 4-5 mm, the color is rich red. It has a slight bitter taste. Popular in America, as there are a lot of sockeye salmon in those waters.
Kizhuch. The eggs are 3-4 mm in size, raspberry or red. The product has a decent bitterness. Because of the specific taste, less pink salmon is valued. But the best in terms of nutritional content. Rarely sold in supermarkets.
Chinook. The size of the eggs reaches up to 7 mm. It is the most expensive product and is valued the most. The taste is mild, without pronounced bitterness. But it is a delicacy because of the decent price. Not everyone can afford.
Trout. The cheapest option with a small grain size. The taste of the fish is pleasant, without pronounced bitterness. Gaining popularity due to low cost.

Better red caviar: large or small?

In general, Chinook caviar with a grain size of 7 mm is considered the most expensive and delicious. Peas are large with a dense film. This fish has the largest caviar.

Trout has the smallest caviar, it is inexpensive, and it is because of this that it is popular with consumers.

The benefits of caviar:

Contains unsaturated fatty acids. Due to this, the product is distinguished by its ability to bind free radicals.
Improves digestion and improves intestinal motility.
Improves immunity and promotes rapid recovery.
Helps improve blood composition and increases the concentration of hemoglobin.
Improves skin elasticity and promotes rejuvenation.
Due to the high content of vitamin D, it is a prophylactic against rickets.
Reduces the amount of cholesterol in the blood. This reduces the risk of developing cardiovascular disease.
Reduces blood sugar levels. Therefore, the product is recommended for diabetic patients.

Red caviar of chum salmon or pink salmon: which is better?

The chum salmon product is more expensive, while it has a unique taste and aroma. The most interesting thing is that pink salmon has become widespread due to its relatively low cost. But in terms of quality, chum caviar is better. The grains do not burst and keep their shape better.

Red salmon caviar or pink salmon: which is better?

In terms of taste, these products are slightly different. Regarding the cost, sockeye caviar is much more expensive than pink salmon. This is due to the low prevalence in our waters. In our country, sockeye salmon caviar is rarely purchased due to its high cost and ordinary taste.

Red caviar of coho salmon or pink salmon: which is better?

Pink salmon caviar is better in taste, in addition, the size of its grains is larger. The biggest difference is the absence of a specific bitter taste in the pink salmon product. Coho coho salmon caviar is bitter, but the content of minerals and nutrients is better.

Red salmon caviar or coho salmon: which is better?

It is easy to confuse this caviar in taste. In this case, the grain size is almost the same. Regarding nutrients, coho salmon caviar is better.

Red salmon caviar or chum salmon: which is better?

Undoubtedly, chum caviar is better. This is due to the larger grain size and the lack of bitterness. It is this product that is common in our latitudes.

Red caviar of chum salmon or coho salmon: which is better?

Caviar caviar is better. This is due to the specific bitter taste of coho salmon caviar. In our latitudes, it is rarely purchased due to its special taste characteristics. But if you need a product for medicinal purposes, then it is better not to find coho salmon. The chum product is used to decorate dishes and make sandwiches.

Whose caviar from salmon fish is larger, tastier, healthier, more expensive, more valuable, the best - chum salmon, sockeye salmon, coho salmon or pink salmon?

If we compare all types of caviar, then undoubtedly caviar of chum salmon and pink salmon wins. These species do not have pronounced bitterness. Therefore, these types of caviar are considered the best. During the New Year holidays, they can be found on the tables. Coho salmon caviar and sockeye salmon are not very popular due to the fact that they are distinguished by bitterness. In addition, coho salmon is distinguished by a medium-sized grain size.

Which fish has the smallest and largest red caviar?

Trout caviar is considered the smallest. But its popularity is growing due to its low cost. The caviar of chum salmon can be considered the largest. She doesn't get bitter about it. Trout caviar is now mass-produced. But this product is not for the holiday table. Rather, it is a nutritious addition to the daily menu. Prepare sandwiches and stuff pancakes.

What red caviar, whose fish is bitter?

The caviar of coho salmon and sockeye salmon is distinguished by a bitter aftertaste. But sockeye caviar is common in America. In our country, it is rarely available anywhere. Popular in our latitudes, pink salmon and chum salmon are not bitter. Sockeye salmon is difficult to find on the shelves.

VIDEO: Rating of red caviar

Our permanent expert Ilgiz Sharafieva shared her experience of choosing red caviar. Ilgiz Sharafieva: “Red salmon caviar is an internationally recognized delicacy. Salmon caviar has a pleasant mild taste, it is nutritious and healthy. In addition, salmon caviar is certainly served on the most beloved Russian holidays - New Year and Maslenitsa. There are many ways to serve caviar, the main thing to remember is the basic rule - red caviar should be cold when served, even if it goes to hot pancakes! And, of course, it is important to choose the right red caviar.”

Useful properties of red caviar

You can talk about the beneficial properties of red caviar of salmon fish for a very long time. Red caviar is one of the most nutritious foods, it has great nutritional value. 100 g of black (grained or pressed) caviar contains 280 calories. And 100 g of red caviar - 270 calories. For comparison: the same amount of medium-fat meat provides only 120 calories. There are only 70 calories in 100 g of milk. Useful properties of red caviar are also in the fact that it is easily absorbed by the body!

So, red caviar - the most useful delicacy, which affects the formation of red blood cells in humans, normalizes metabolism and blood sugar levels, and also regulates cholesterol metabolism. Rich in protein and fats that can be easily digested, this caviar contains everything that is necessary for the full development and functioning of the human body:

Lecithin, which neutralizes bad cholesterol
Vitamins E, D, groups B and A
Phosphorus
Iron
Polyunsaturated fatty acids Omega-3
A protein that provides a full spectrum of amino acids

Interestingly, the nutrients contained in red salmon caviar have an intense effect on the skin, preventing the aging process and restoring the affected areas.

It should be remembered that caviar, having a beneficial effect on the functioning of the heart and blood vessels, still contains salt, and therefore people prone to edema, suffering from atherosclerosis, hypertension or coronary heart disease are advised to consume no more than 2 sandwiches a day. The general recommendation of doctors is that red caviar is necessary for our body. Ideal if you use it 1-2 times a week.

Which red caviar is better

the size of red caviar eggs - which fish has more

diameter of eggs 2-3 mm - trout caviar;
the diameter of the eggs is 3-5 mm - this is most likely the caviar of pink salmon, sockeye salmon, coho salmon and sim;
diameter of eggs 5-7 mm - caviar of chum salmon and chinook salmon.

the color of red caviar eggs - which fish is more beautiful

pink salmon caviar - orange;
caviar chum salmon has a pale red color with an orange tint;
sockeye caviar has a bright red color.

On our shelves, mainly red caviar of salmon fish of three types is presented:

chum caviar- large orange eggs with red splashes and delicate taste;
pink salmon caviar- medium size, bright orange color, with a very slight aftertaste of bitterness;
sockeye caviar- small eggs of dark red color with a strongly pronounced smell and bitter taste.

Which caviar is better- a controversial issue, everyone has different tastes, but most are sure that the best red caviar is pink salmon and chum caviar, which has a pleasant taste and an orange color with a sheen. The caviar of the remaining salmon has a redder color and an increased taste of bitterness.

How to choose red caviar

Red salmon caviar is, unfortunately, of poor quality. To choose high-quality caviar, you should follow some rules:

How to choose caviar in a tin

Never buy red caviar in a tin. Tin is a 100% guarantee that there is a lot of liquid inside, the eggs are crushed. Caviar in a can is the second grade at best, at worst it is either rotten caviar or caviar with an excess of preservatives.
You should not buy red caviar not from the refrigerator.
If red caviar is in an open refrigerator, the temperature in it should not be higher than -5. If higher, don't buy!
You have the right to ask the seller for a veterinary certificate for loose caviar, if the issuance period is more than a week, it is better not to buy such red caviar.

How to choose loose caviar

It is easier to choose loose caviar if you ask the seller to try it. Examine the caviar, smell it and try it!
The caviar grain should be clean, not cloudy in the light, with a small dot of a slightly darker color.
The smell of red caviar is the smell of delicious fish, if the caviar does not smell at all - it is frozen, if the caviar strongly pulls - it is rotten or sour.
Red caviar should not taste too salty, now red caviar can be slightly sweet (from the new preservative - Varex).
If it feels a sour taste, the red caviar is sour. It is better not to buy such red caviar. You can also determine the quality of red caviar by the container in which the caviar is located - if a white coating is visible on the upper edge, then the caviar is sour.
Remember that pink salmon caviar is slightly bitter, and coho salmon caviar, even when fresh, most likely will seem too bitter.

How to choose caviar in a glass jar

It is worth considering that when buying caviar in a jar, you overpay for the container (glass jar, jar with a lock) and pretentious names.
If you want to buy red caviar in a jar, pay attention to the production and packaging dates - there should be no more than 6 months between them.
Salmon go to spawn from July to September. This means that high-quality caviar should be harvested no later than the beginning of October.
High-quality red caviar, when turning the jar, should not immediately begin to crawl along the walls, at most - the eggs will fall on the lid and then one or two.
If the red caviar immediately crawled when turned over, it is too liquid, there is a lot of juice in it.
Look at the jar of red caviar against the light - there should be no bursting eggs, foreign objects in the caviar.
The grain of red caviar should not be cloudy, with one dark dot.

Caviar of the 1st grade should have whole elastic grains, there should be no films and blood in it. The salt content in caviar of the 1st grade is from 4 to 6%, of the 2nd grade - from 4 to 8%.
- Characteristic signs: caviar of one breed of fish; uniform color; strong grain; pleasant aroma and taste without foreign aftertastes; slightly salted, salts 4-6%; lack of sludge and bursting eggs. For sockeye salmon and coho salmon caviar, color heterogeneity and a bitter taste are allowed.

How to eat red caviar

If you already know how to choose red caviar, then you just have to enjoy it. The soft and delicate moderately salty taste of eggs will give pleasure both in pure form and in dishes. And you can eat red caviar in different ways.

Red caviar is good in the best Russian traditions with pancakes, potato pancakes or as an amazing appetizer for vodka.

You can serve ordinary sandwiches with butter and caviar or serve stuffed eggs with caviar.

And you can eat caviar the way it is done in Europe, use it in pasta, as a side dish, in sauces, light salads and gourmet hot dishes, or decorate canapés with sour cream with it, and also serve it simply with cream.

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Red caviar.

Overview of salmon caviar species

Red caviar is obtained from salmon fish. Depending on the type of fish, there are types of red caviar. Most often, red caviar is taken from pink salmon, chum salmon and sockeye salmon. Less often - from coho salmon, chinook salmon, sim, brown trout, salmon, trout. Especially appreciated coho salmon caviar, it is considered the most delicious and healthy. The caviar of all these fish differs in color, size and taste, but in terms of the amount of protein, all red salmon caviar is exactly the same. Red caviar is a real delicacy, which is valued for its beneficial properties and excellent taste. Caviar is a very expensive product, and therefore is often served only at the festive table. So that buying a very expensive delicacy does not turn into a disappointment for you, let's define: the types of red caviar, how to choose and store it correctly, and also find out what properties it has. And so, let's start with the largest and in descending order.

Chinook caviar

The largest caviar of all types of red caviar is chinook caviar (royal salmon, listed in the Red Book). Grain with a diameter of 6 - 7 mm. The color of the caviar is bright red. Taste qualities are similar to coho salmon caviar, but in chinook salmon it is less bitter than coho salmon caviar. The taste is very delicate, the skin of the eggs is not hard like chum salmon. The price is the most expensive of all types of caviar, because it is very scarce and is almost never found on the Russian market.

caviar

Chum salmon caviar is second in size after Chinook salmon caviar (diameter 5-6 mm). In the pre-revolutionary period, this type of red caviar was called "Royal" and was exported abroad with great success. The color of the eggs is found from amber to orange. All eggs are of the correct spherical shape with a well-visible spot in which the embryo is located. Chum caviar looks very presentable and is often used to decorate various fish and seafood dishes.

Pink salmon caviar

Pink salmon caviar is considered the classic salmon red caviar in Russia, and there are several good reasons for this. Firstly, pink salmon ranks first among the salmon family in terms of fertility, and secondly, the taste of caviar in this fish can be called universal and suitable for most lovers of red caviar. The size of pink salmon eggs is medium in size (approximately 5 mm), bright orange in color. The shell of the eggs does not have sufficient strength, therefore, when the eggs are stirred, some of the eggs burst, forming juice. In terms of its nutritional value, pink salmon caviar is in second place (in the first place is coho salmon caviar), and in terms of production it is in an honorable first place.

coho caviar

Coho salmon caviar occupies an honorable place No. 1 - it is the most valuable fish, however, their numbers are limited and small. The coho fish is one of the representatives of the marine inhabitants of the Pacific salmon. This rare representative differs from other species of the salmon family in its habitat, distinctly bright silver color of the scales, thanks to this color of the scales, it received the names "silver salmon" and "white fish". Depending on the individual and habitat, coho salmon belongs to a large marine fish, reaching a length of up to 98 cm, the maximum weight of which is 15.00 kg. Coho salmon caviar has a bright red color, each of the eggs in size is approximately 4 mm in diameter. On the palate, this salmon caviar has a spicy, slightly perceptible spicy aftertaste, it is like a trademark of coho salmon caviar, because of this it has won a huge army of fans among men. Are you sensitive to health? This caviar is No. 1 in the salmon utility rating. Due to the irreplaceable vitamin composition and saturation of vitamin D, coho salmon caviar has long been recommended to people with poor health, the elderly and young children. If you want to have health, like a Far East, and want to feel the taste of real Kamchatka with its harsh, but crystal clear nature - coho salmon caviar is just for you.

Sockeye caviar

Salmon caviar bright red color and a little smaller than that of pink salmon (average size 4mm). This type of caviar is extremely rare on the Russian market, because sockeye salmon is not common in our country. This fish is most widely distributed along the American coast (from Alaska to California). It should be noted that sockeye salmon is one of the first salmon fish species that goes to spawn, so it enters the market earlier than others.

Trout caviar

Trout caviar is the smallest of all the presented types of caviar (the average size of eggs does not exceed 2-3 mm). There is a slight bitterness and a fishy aftertaste, but there are also some admirers. The color of caviar is both yellow (dark yellow) and red (bright red). Basically, the color of caviar depends on the place of catch and time of catch. Trout caviar - usually served on canapes and sandwiches, eggs are sticky and quite salty. Recently, this caviar has been massively sold. Now in stores you can often find trout caviar, every year it becomes more popular. The taste is distinguished by the presence of bitterness.

Useful properties of red caviar

Useful properties of red caviar were noticed in antiquity. Since ancient times, folk medicine has used this exquisite fish delicacy as a multivitamin and medicine. Today, doctors prescribe red caviar to seriously ill people who have undergone surgery to speed up the recovery processes of the body. Scientists have proven that with the regular use of red caviar in the body, the process of healing and restoration of internal organs is activated, and this happens at the cellular level.
Red caviar is recognized as an extremely valuable product, rich in highly digestible iodine, folic acid, potassium, phosphorus and iron, as well as polyunsaturated fatty acids. In addition, this product contains vitamins of various groups and proteins that are perfectly digestible by the body.

Red caviar is recommended for the prevention of atherosclerosis, strengthening bones and normalizing metabolism. Salmon eggs help to strengthen the immune system, improve blood circulation, and reduce the risk of developing cardiovascular diseases. It has also been proven that the use of red caviar increases the level of hemoglobin, restores lost strength and energizes. In addition, salmon caviar contains cholesterol, which is necessary in small quantities for the normal functioning of the body. Salmon caviar helps normalize blood pressure and remove harmful cholesterol from the body, takes part in cell regeneration, promotes skin rejuvenation and renewal, replenishes calcium deficiency, stimulates brain activity, has a positive effect on the organs of vision, reduces the risk of developing oncology. And the ability of red caviar to have a beneficial effect on the state of small vessels helps to prevent the formation of blood clots.

Of course, the use of this product should not be excessive, especially for salted caviar. The most optimal is the use of 2 sandwiches with caviar at a time, which is about five teaspoons of the product. At the same time, the most important thing is that the food is of high quality and safe for your health, so it is very important to learn how to choose wisely, as well as properly store the purchased goods.

The benefits of red caviar lies in its rich composition. Almost 30% of the mass is easily digestible protein. This product contains a wide vitamin complex, acids, as well as micro and macro elements. The composition of red caviar includes omega-3 fatty acids, which improve the functioning of the body. Fish eggs are an excellent prevention of the development of atherosclerosis, and they also have a positive effect on immunity. This product strengthens bone tissue and improves vision. In addition, red caviar has a positive effect on blood circulation and reduces the risk of diseases of the cardiovascular system. In addition, this product increases blood hemoglobin. The composition of red caviar includes cholesterol - a substance that is part of cell membranes.

Lecithin, which neutralizes bad cholesterol
Vitamins E, D, groups B and A
Phosphorus
Iron
Polyunsaturated fatty acids Omega-3
A protein that provides a full spectrum of amino acids

Interestingly, the nutrients contained in red salmon caviar have an intense effect on the skin, preventing the aging process and restoring the affected areas.

It should be remembered that caviar, which has a beneficial effect on the functioning of the heart and blood vessels, still contains salt, and therefore people prone to edema, suffering from atherosclerosis, hypertension or coronary heart disease are advised to consume no more than 2 sandwiches a day. The general recommendation of doctors is that red caviar is necessary for our body. Ideal if you use it 2-3 times a week.

Caviar is an aphrodisiac

It is impossible not to mention that salmon caviar is also useful for men. It contains elements that stimulate the production of serotonin and testosterone.

The very word "aphrodisiac" (a substance that enhances sexual desire and sensuality) was formed on behalf of the Greek goddess of love, Aphrodite. And since Aphrodite came out of the sea foam, it is not surprising that seafood is considered one of the most powerful aphrodisiacs.

In the East, the exciting properties of fish eggs have long been known. It is no coincidence that there is a long-standing custom of regaling newlyweds before their wedding night with caviar.

Among the Slavs, canapes, pancakes and other dishes with caviar also often complement the menu of a romantic dinner. And for good reason. Caviar contains a record amount of useful minerals and trace elements, including sodium, potassium, calcium, magnesium, phosphorus and iron. They contribute to proper metabolism, rapid recovery and increased sexual performance. In addition, some elements (for example, phosphorus and iodine) raise the level of serotonin and endorphin - the hormones of joy - and stimulate the production of the male sex hormone - testosterone. And lecithin relieves fatigue, helps to relax and realize erotic fantasies.

The benefits of red caviar for pregnant and lactating women

Due to the content of magnesium, iron, folic acid and vitamin D, salmon caviar is a very useful product for pregnant and lactating women. Folic acid (vitamin B9) improves the condition of the skin, prevents its aging, prevents the development of anemia, promotes the proper development of all tissues, the nervous system and the hematopoietic organs of the fetus. Vitamin D protects the expectant mother and her baby from rickets. Iron normalizes the level of hemoglobin in the blood, and magnesium prevents cramps in the calf muscles.

Red caviar in a child's diet

It is necessary to introduce red caviar into the child's diet gradually, in small portions, starting from the age of 3. It is not recommended to give it to children every day, it can lead to allergies. A couple of sandwiches a week is enough for caviar to benefit the baby. Salmon caviar is especially useful for children who suffer from a lack or excess of body weight: the high content of easily digestible iodine in it normalizes the production of thyroid hormones, contributes to the normal growth and development of the child's body.

Contraindications to the use of red caviar

Limiting the consumption of red caviar is recommended for people prone to edema, suffering from atherosclerosis, gout, urolithiasis, and cardiovascular diseases. Red caviar is contraindicated in diabetes mellitus: the fatty acids it contains increase insulin sensitivity.

What foods go well with red caviar?

Salmon caviar is served as an independent snack, used to make sandwiches, sushi, rolls, original salads and soups. The taste of red caviar is perfectly complemented by butter, avocado paste, fish pate. In salads, it goes well with rice, shrimp, salmon, fresh cucumbers. Red caviar makes delicious fillings for pancakes and eggs. But other, more exotic combinations are also possible, for example, ripe peaches can be stuffed with red caviar.

How to choose the right red caviar

It is wrong to think that the high cost of caviar guarantees its good quality. It is best to purchase this delicacy in trusted, specialized places that exclusively deal with red and black caviar, store it correctly and monitor the safety of their products. In no case do not buy caviar in the market, even supermarkets often do not follow the rules for its storage, thus you get a spoiled product that is harmful to health! Not to mention the purchase of a treat from the hands (according to advertisements on the Internet, which multiply like mushrooms before the New Year) in suspicious packages without appropriate inscriptions. Do not hesitate to ask the seller for a document confirming the quality and safety of the product, which should be available from the so-called underground sellers. The fact is that for the sake of profit, unscrupulous sellers go to any tricks of seasonal earnings caused by the New Year's hype for this delicacy. Such a fake product may contain a dangerous additive - urotropine, which extends the shelf life of caviar. When it decays, the strongest poison is formed - formalin, which can affect the liver, kidneys and nervous system of a person. Be sure to pay attention to the appearance of the product: carefully examine the eggs, they should be round, whole, not stuck together, have a uniform consistency, without connecting films, blood clots and white sediment, should fit snugly against each other. The color of salmon caviar can vary from light orange to deep red - it all depends on the breed of fish from which it is extracted (the manufacturer must indicate this information on the label). Good red caviar thrown into hot water does not dissolve in it. In addition, products of good quality do not have a pronounced smell of vegetable oil and do not contain a large amount of preservatives. At the same time, the manufacturer of red caviar should be indicated on the package, it is best if it is located in Kamchatka or at least Sakhalin. Alas, a high price is not a guarantee of the quality of caviar. In a jar for which a person laid out a considerable amount, there may be a fake, overloaded with preservatives or improperly processed product. At the tasting stage, it is easiest to distinguish real caviar from fake: artificial caviar has a persistent, sugary fishy smell and does not burst when pressed. Real eggs have a pleasant, unobtrusive aroma, they burst in the mouth, and a person feels the unique, exquisite taste of a fish delicacy.

Red salmon caviar is, unfortunately, of poor quality. To choose high-quality caviar, you should follow some rules:

How to choose caviar in a tin

Never buy red caviar in a tin. Tin is a 100% guarantee that there is a lot of liquid inside, the eggs are crushed. Caviar in a can is the second grade at best, at worst it is either rotten caviar or caviar with an excess of preservatives.
You should not buy red caviar not from the refrigerator.
If red caviar is in an open refrigerator, the temperature in it should not be higher than -5. If higher, don't buy! When buying caviar in a tin, make sure that it is not damaged or swollen. Otherwise, the purchase should be abandoned, as irreparable chemical processes could begin inside. On the cover, the date of manufacture, the number of the plant, the shift and the letter “P”, which means the index of the fishing industry, must be squeezed out.

How to choose caviar in a glass jar

It is worth considering that when buying caviar in a jar, it will be considered pasteurized, you overpay for the container (glass jar, jar with a lock) and pretentious names do not guarantee quality products.
If you want to buy red caviar in a jar, pay attention to the production and packaging dates - there should be no more than 6 months between them.
High-quality red caviar, when turning the jar, should not immediately begin to crawl along the walls, at most - the eggs will fall on the lid and then one or two.
If the red caviar immediately crawled when turned over, it is too liquid, there is a lot of juice in it.
Look at the jar of red caviar against the light - there should be no bursting eggs, foreign objects in the caviar.
The grain of red caviar should not be cloudy, with one dark dot.

How to choose loose caviar

It is easier to choose loose caviar if you ask the seller to try it. Examine the caviar, smell it and try it!
The caviar grain should be clean, not cloudy in the light, with a small dot of a slightly darker color.
The smell of red caviar is the smell of delicious fish, if the caviar does not smell at all - it is frozen, if the caviar strongly pulls - it is rotten or sour.
Red caviar should not taste too salty.
If you feel a sour taste, the red caviar is sour. It is better not to buy such red caviar. You can also determine the quality of red caviar by the container in which the caviar is located - if a white coating is visible on the upper edge, then the caviar is sour.
It is better to buy caviar in plastic containers, thus you can see what you are buying, do not overpay for the container and buy a natural fresh product.

How to store red caviar

If you have not used up all the caviar from an open can, then you should know the recommendations that will help preserve its consumer qualities. Be sure not to exceed the date indicated on the bank. The shelf life of red caviar depends on many factors, for example, compliance with sanitary standards during processing, the efficiency of disinfection and conservation, which are carried out after the fish are harvested, and the product's storage temperature. However, it is worth remembering that this food belongs to the category of perishable, and therefore good caviar simply cannot lie for years. In addition, if the storage conditions of the product were violated, it can turn sour much earlier than the expiration date indicated on the package.

It is better to pour a small amount of vegetable oil on an open jar of red caviar, and put a couple of lemon slices on top, then close the lid tightly. If you purchased a product in a tin package, then after opening it is strictly forbidden to store caviar in it, because otherwise the delicacy will be damaged. To avoid such troubles, the delicacy must be tightly packed in a glass container previously scalded with boiling water. Please note that you should not store salmon caviar in an open container, as this can lead to unnecessary oxidative processes. In the absence of a lid, the container can be carefully covered with cling film, which will avoid spoilage of the product.

The product should not be frozen, as this may adversely affect its taste. As for the temperature suitable for storing red caviar, in this case, an indicator equal to -4-6 degrees below zero is considered optimal. If the specified mode is observed, high-quality and well-packed salmon caviar is reliably stored for about a year. At the same time, experts do not advise saving this product in the freezer, because at low temperatures the taste and useful properties of the delicacy are lost. It is also worth remembering that it is impossible to re-freeze red caviar, after which a noble delicacy will turn into an incomprehensible type of porridge.
An open jar can be stored in the refrigerator for 1-2 days, but it is better to put it in small glass jars so that the caviar does not come into contact with oxygen and in no case should dirty forks and spoons climb into the caviar.

Red caviar, which is extracted from salmon fish, is not only extremely tasty, but also an extremely healthy and nutritious product. In moderation, it is used to prevent many diseases, helps maintain a person's vitality and restore his strength. However, it should be remembered that red caviar is a very fastidious product that needs proper storage. In addition, you should choose this delicacy correctly in order to avoid consequences that are detrimental to your health.

We wish you good luck with your taste!

Comparative characteristics of red caviar.

Red caviar is a delicacy valued for its chemical and energy value. Now there is a huge amount of such a product in stores, and caviar differs not only in price, but also in taste. The chemical composition is also different. In this article we will tell you which caviar is the most delicious and healthy.

Now on the shelves in stores, red caviar is considered the most delicious and healthy. It has a pleasant delicate taste and slight bitterness. The cost of the product depends on the type of fish and taste. Also, the price of the product is affected by the amount of fish caught. The rarer the variety, the more expensive the caviar.

Red caviar is obtained from fish of the salmon family. Now there are about 6 species that are used to extract the product:

Chinook salmon. This is one of the most expensive varieties of red caviar. This is due to the fact that the fish is listed in the Red Book. The size of the eggs is the largest, about 7 mm. At the same time, the product has a slight bitterness. Finding a product on store shelves is almost impossible due to the limited number. You can find this type of caviar in Primorye.
Pink salmon. The most common type in Russia. Found in any supermarket at a fairly affordable price. The taste is neutral. The eggs themselves are oily and burst when stirred. The color of the product is bright orange.
Keta. In our country, the caviar of this fish is considered to be festive. It belongs to the Lux class, as the balls keep their shape and do not burst when mixed. At the same time, the taste may be slightly bitter.
Red salmon. There are not so many caviar of this fish in Russia. This is due to the small volume of transportation. The taste of caviar is quite spicy. It has a bitter and slightly pungent taste.
Kichuzh. Caviar is inexpensive, as the size of the eggs is small, and the taste is slightly bitter.
Trout. The caviar of this fish has a pleasant bitter taste and small size. It is often found on sale at a reasonable price.

All red caviar is obtained from salmon fish, that is, from red fish. As for taste, there is a moot point, because everyone likes something of their own. The most interesting thing is that all salmon caviar differs in size. Chinook caviar is considered the most expensive, because the fish is very rare and its industrial scale fishing is prohibited. At the same time, the size of the eggs is the largest and reaches 7 mm. The taste of this caviar is neutral.

The benefits of red caviar:

Increases immunity. This product contains unsaturated fatty acids. They help improve immunity, increase hemoglobin and the body's resistance to various infections.
Improves skin condition. This product is ideal for the fair sex. The fact is that caviar improves the condition of the skin, making it more elastic and youthful. Helps restore normal oily skin.
Prevents the appearance of rickets. Caviar contains a lot of vitamin D. It helps to better absorb calcium, preventing bone fragility. The product is useful for women after 50 years.
Vision improvement. Caviar contains vitamin A, which helps people who have poor eyesight.
Improves the nervous system. Due to the high content of fatty acids, caviar helps to cope with stress and nervous disorders.

It all depends on the preferences of the buyer. It is believed that the most delicious and expensive caviar with a large size of eggs. The caviar of chum salmon can be considered the most popular. It is not the cheapest, but it has a neutral taste and pleasant aroma. Doesn't flake and keeps its shape well. The size of the eggs of such fish is 5 mm. The smallest is trout, but not everyone likes its taste, as bitterness is often observed.

Of course, the cost of sockeye salmon is higher than pink salmon caviar. This is due to the fact that not so much product is imported to Russia. In this case, the costs of transportation are reflected in the cost. But the taste of pink salmon is more neutral, and does not have a bitter aftertaste. But sockeye caviar is spicy, slightly pungent and bitter. Regarding the benefits, the energy value and composition of the products are similar. Sockeye caviar is smaller and more useful. Due to the small size of the grains, the fish is forced to saturate each caviar with a mass of useful substances.

The taste and cost of these types of caviar is different. For the inhabitants of our country, chum caviar is more familiar. Its taste is neutral, without pronounced bitterness. At the same time, the size of the eggs is large, but the shell is hard. Despite the small grain size (2-3 mm), coho salmon caviar is more useful. It has more vitamins and minerals than caviar caviar. This is due to the small size. The taste is quite spicy and bitter. If you are looking for a product for a feast, then chum caviar will be an ideal option.

The largest caviar is considered to be chinook and chum salmon. The size of the eggs reaches 7 mm. The smallest is considered to be caviar of kitchuzh and trout. The grain size is 2-3 mm.

As you can see, not all red caviar is the same. It differs in taste and nutritional value. It is recommended to eat no more than 3 sandwiches with the product for the entire feast.

VIDEO: Red caviar

Often, those who want to buy red caviar are interested in what kind of fish caviar is better. Let's try to figure it out. Salmon caviar or red caviar is prepared from raw salmon caviar: chum salmon, pink salmon, salmon, and less often from sockeye salmon, coho salmon and chinook salmon. Different salmon eggs have different sizes and colors. If you are wondering which fish red caviar is better and which caviar is better to buy, remember the following information:
the size of red caviar eggs - which fish has more
diameter of eggs 2-3 mm - trout caviar;
the diameter of the eggs is 3-5 mm - this is most likely the caviar of pink salmon, sockeye salmon, coho salmon and sim;
diameter of eggs 5-7 mm - caviar of chum salmon and chinook salmon.
the color of red caviar eggs - which fish is more beautiful
pink salmon caviar - orange;
caviar chum salmon has a pale red color with an orange tint;
sockeye caviar has a bright red color.

On our shelves, mainly red caviar of salmon fish of three types is presented:
chum caviar- large orange eggs with red splashes and a delicate taste;
pink salmon caviar- medium size, bright orange color, with a very slight aftertaste of bitterness;
sockeye caviar- small eggs of dark red color with a strong odor and a bitter taste.
Which caviar is better- a controversial issue, everyone has different tastes, but most are sure that the best red caviar is pink salmon and chum caviar, which has a pleasant taste and an orange color with a sheen. The caviar of the remaining salmon has a redder color and an increased taste of bitterness. Source:

How to choose red caviar
Red salmon caviar is, unfortunately, of poor quality. To choose high-quality caviar, you should follow some rules:
How to choose caviar in a tin
Never buy red caviar in a tin. Tin is a 100% guarantee that there is a lot of liquid inside, the eggs are crushed. Caviar in a can is the second grade at best, at worst it is either rotten caviar or caviar with an excess of preservatives.
You should not buy red caviar not from the refrigerator.
If red caviar is in an open refrigerator, the temperature in it should not be higher than -5. If higher, don't buy!
You have the right to ask the seller for a veterinary certificate for loose caviar, if the issuance period is more than a week, it is better not to buy such red caviar.
How to choose loose caviar
It is easier to choose loose caviar if you ask the seller to try it. Examine the caviar, smell it and try it!
The caviar grain should be clean, not cloudy in the light, with a small dot of a slightly darker color.
The smell of red caviar is the smell of delicious fish, if the caviar does not smell at all - it is frozen, if the caviar strongly pulls - it is rotten or sour.
Red caviar should not taste too salty, now red caviar can be slightly sweet (from a new preservative - Varex).
If it feels a sour taste, the red caviar is sour. It is better not to buy such red caviar. You can also determine the quality of red caviar by the container in which the caviar is located - if a white coating is visible on the upper edge, then the caviar is sour.
Remember that pink salmon caviar is slightly bitter, and coho salmon caviar, even when fresh, most likely will seem too bitter.

How to choose caviar in a glass jar
It is worth considering that when buying caviar in a jar, you overpay for the container (glass jar, jar with a lock) and pretentious names.
If you want to buy red caviar in a jar, pay attention to the production and packaging dates - there should be no more than 6 months between them.
Salmon go to spawn from July to September. This means that high-quality caviar should be harvested no later than the beginning of October.
High-quality red caviar, when turning the jar over, should not immediately begin to crawl along the walls, at most - the eggs will fall on the lid and then one or two.
If the red caviar immediately crawled when turned over, it is too liquid, there is a lot of juice in it.
Look at the jar of red caviar against the light - there should be no bursting eggs, foreign objects in the caviar.
The grain of red caviar should not be cloudy, with one dark dot.

Most people think that buy red caviar better in glass, since granular salmon caviar, packaged in jars, retains its qualities longer and is more convenient for retail trade than barreled red caviar. Caviar granular salmon fish is divided into 1 and 2 grades taking into account the state of grain, taste, smell of caviar and salt content in it:
Caviar of the 1st grade should have whole elastic grains, there should be no films and blood in it. The salt content in caviar of the 1st grade is from 4 to 6%, of the 2nd grade - from 4 to 8%.
Characteristic signs: caviar of one breed of fish; uniform color; strong grain; pleasant aroma and taste without foreign aftertastes; slightly salted, salts 4-6%; lack of sludge and bursting eggs. For sockeye salmon and coho salmon caviar, color heterogeneity and a bitter taste are allowed.

How to eat red caviar
If you already know how to choose red caviar, then you just have to enjoy it. The soft and delicate moderately salty taste of eggs will give pleasure both in pure form and in dishes. And you can eat red caviar in different ways.