Red caviar according to fish value. Red or black caviar? Which salmon caviar is the most valuable?

Once upon a time, red caviar in Russia was not considered a delicacy. It was on the table in every home, it was eaten for breakfast and it cost a penny. Currently, the situation has changed - caviar has become more expensive and has become a real delicacy. Because we don’t buy caviar often, we don’t know how to choose it correctly. Unfortunately, not all manufacturers comply with quality standards. In order not to make a mistake, it is worth arming yourself with the necessary knowledge.

How to choose high-quality red caviar?

Before reaching the table, caviar undergoes a thorough processing process. First, the eggs are sorted by quality and degree of maturity, then separated from the film and thoroughly washed with cold boiled water. Then they are salted in a special solution and preserved.

High quality processing and proper preparation only possible in factory conditions. It is better to buy caviar in large supermarkets, where products are thoroughly checked. You should never buy a cheap product in the markets.

If the question is which caviar to buy - by weight or in cans, you should give preference to the latter. Weighted caviar is exposed to harmful bacteria every day; in addition, you won’t know exactly the date of manufacture and expiration date, so there is a possibility of purchasing an expired product.

Caviar in cans is carefully protected from external factors. You will know the date of manufacture, but you will not be able to examine the product itself - this is the main disadvantage. The only way to check the quality of jarred caviar is to shake the package: if it gurgles, it means there is too much brine in it.

A high-quality product has whole eggs, without crumpled sides, which fit tightly one to the other. The total mass in the jar should have a reddish color, sufficient thickness without foreign residues (films, caps, blood clots, mold and white sediment).

When buying red caviar in a jar, be sure to read the information on the label. There is always GOST for quality, and it is also written about the variety. 1st grade means that the eggs are perfectly sized. The 2nd grade allows you to mix eggs from different salmon fish, which makes the product less presentable.

On the label, the manufacturer always indicates the composition of the product. Correctly, the composition includes caviar, salt and preservatives. Without preservatives, it can be stored for no more than 2 months; with preservatives, the product can remain fresh for about a year at the optimal temperature.

In Russia they use as additives sorbic acid(E200) and the antiseptic urotrypine (E239). The latter is a toxic substance, so it is not used often, replacing it with new methods of preserving the product. One of them is pasteurization (disinfection during high temperature). To retain moisture in the caviar, glycerin (E422) is added to the product.

There are general rules product selection:

Read the label carefully. The most expensive and high-quality caviar is considered granular salmon caviar, 1st grade;
The jar with the product must contain information about the manufacturer, address, availability of GOST, date of manufacture and packaging, as well as expiration date;
The eggs must be whole, not wrinkled, without by-products. They should fit snugly against each other;
Caviar should not have too liquid a consistency;
The composition should contain caviar, salt, no more than 1 - 2 preservatives;
The taste of red caviar is without sharp bitterness and medium salty;
The size of the eggs should be the same and the color uniform;
When applying caviar to a sandwich, the eggs should be easily separated from each other.

How much does good red caviar cost?

In addition to the natural product, stores often sell artificial caviar prepared from protein products (milk, eggs, gelatin) with the addition of flavors, dyes and flavoring additives. In order not to confuse artificial caviar with real one, you should carefully study the labels and analyze the price.

Real red caviar cannot cost less than 700 rubles per 1 kg. Although even for a synthetic product, prices are greatly inflated in order to deceive consumers.

Red caviar of which fish is better?

They present us with valuable caviar different types salmon fish: pink salmon, chum salmon, coho salmon, trout, salmon, sockeye salmon and chinook salmon. In terms of the amount of fat content, protein and degree of usefulness, all caviar is the same, but appearance and the taste is different.

Pink salmon caviar has a universal taste, so most people like it. Pink salmon eggs are medium-sized (about 5 mm in diameter), with a fragile shell, orange or light orange in color.

Coho salmon caviar has a burgundy color and a small diameter. It tastes a little bitter, so it's not for everyone.

Trout caviar is the smallest in diameter (about 2 - 3 mm). A distinctive feature is the color - from yellow to bright orange.

Sockeye salmon caviar has a diameter of about 4 mm and good taste. Currently, you can hardly find red sockeye salmon caviar on store shelves, due to the mass extermination of this fish.

Chum salmon caviar can reach 5 - 6 mm in diameter. Large eggs have a pronounced spherical shape, amber-orange color, a dense shell and a noticeable fat spot. Chum salmon caviar is often used to decorate dishes.

Chinook caviar is the largest in diameter and can reach up to 8 mm. It has a bright red color and an islandy-bitter taste. Currently, you cannot find Chinook salmon caviar in stores, because this fish is listed in the Red Book.

Red caviar is a healthy delicacy that contains many vitamins and microelements. Despite positive properties However, you should not overuse caviar, otherwise your metabolism may be disrupted. To please yourself with a truly tasty and high-quality product, you should carefully choose it.

Often those who want to buy red caviar are interested in what kind of fish better caviar. Let's try to figure it out. Salmon caviar or red caviar is prepared from raw caviar of salmon fish: chum salmon, pink salmon, masu 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:
size of red caviar eggs - which fish has the largest
egg diameter 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 masu salmon;
the diameter of the eggs is 5-7 mm - caviar of chum salmon and chinook salmon.
color of red caviar eggs - which fish is more beautiful
pink salmon caviar - orange;
chum salmon caviar is pale red with an orange tint;
Sockeye salmon caviar has a bright red color.

Our shelves mainly offer red salmon caviar of three types:
chum salmon caviar– large orange eggs with red speckles and a delicate taste;
pink salmon caviar– medium size, bright orange color, with a very slight bitter taste;
sockeye salmon caviar– small eggs of a dark red color with a strong odor 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 salmon caviar, having a pleasant taste and orange color with shine. The caviar of other salmon has a redder color and an increased bitter taste. 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 tin can
Never buy red caviar in tin packaging. Tin is a 100% guarantee that there is a lot of liquid inside and the eggs are crushed. Caviar in a tin is the second grade in best case scenario, at worst, it’s either rotten caviar or caviar with too much preservatives.
You should not buy red caviar not from the refrigerator.
If red caviar is kept in an open refrigerator, the temperature in it should not be higher than –5. If it's higher, don't buy!
You have the right to ask the seller for a veterinary certificate for loose caviar, if the delivery period is more than a week, it is better not to buy such red caviar.
How to choose loose caviar
It’s easier to choose loose caviar if you ask the seller to try it. Look at the caviar, smell it and try it!
The caviar grain should be clean, not cloudy when exposed to light, with a small dot of a slightly darker color.
The smell of red caviar is the smell delicious fish If the caviar does not smell at all, it is frozen; if the caviar smells strongly, 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 you feel a sour taste, the red caviar has become 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 stored - if a white coating is visible along the top edge, then the caviar has gone sour.
Remember that pink salmon caviar is slightly bitter, and coho salmon caviar, even when fresh, will most likely seem too bitter to most.

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 prepared no later than the beginning of October.
When the jar is turned over, high-quality red caviar should not immediately begin to crawl along the walls; at most, only one or two eggs will fall onto the lid.
If the red caviar immediately crawls when you turn it over, it is too liquid; there is a lot of juice in it.
Look at the jar of red caviar up to the light - there should be no burst eggs or foreign objects in the caviar.
Red caviar grain should not be cloudy, with one dark dot.

Most believe that It’s better to buy red caviar in glass, since granular salmon caviar, packaged in jars, retains its quality longer and is more convenient for retail than barrel red caviar. Granular salmon caviar is divided into grades 1 and 2 taking into account the condition of the grain, taste, smell of caviar and salt content in it:
1st grade caviar should have intact elastic grains and should not contain films or blood. The salt content in caviar of 1st grade is from 4 to 6%, 2nd grade - from 4 to 8%.
Characteristic features: caviar of one type of fish; uniform color; strong grain; pleasant aroma and taste without foreign tastes; lightly salted, salt 4-6%; no sludge or burst eggs. Sockeye salmon and coho salmon caviar may have uneven color and a bitter taste.

How to eat red caviar
If you already know how to choose red caviar, then all that remains is to enjoy it. Soft and gentle in moderation salty taste caviar will bring pleasure to 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 with vodka.

Can be submitted regular sandwiches with butter and caviar or serve stuffed eggs with caviar.

Or you can eat caviar the way they do it 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, or serve simply with cream.

One of the popular and beloved delicacies by many is red caviar (correctly called grainy salmon). Not a single feast dedicated to holidays or special occasions is complete without delicacies. In stores, the price per 100 g ranges from $3-10. Of course, every consumer wants to buy quality product, but how to distinguish it from a fake?

First you need to find out what kind of red caviar is. It also doesn’t hurt to understand its beneficial properties and existing contraindications. And, of course, it is very important to understand the subtleties that distinguish natural product from fake. To help gourmets, we have prepared special material in which all thematic nuances are discussed in detail.

Red caviar: beneficial properties and contraindications

Useful composition red caviar depends on the specific variety, salting and canning method. Let's consider one of the most popular options for the delicacy - granular caviar chum salmon Energy value 100 g equals 249 kcal. The basis of the product is proteins (31.6%), fats and carbohydrates account for 13.1% and 1%, respectively (many sources for some reason misinform consumers, reporting that they do not exist). The dangerous component is cholesterol (30%). However, his harmful effects on the body is completely neutralized by lecithin and polyunsaturated fatty acids.

Valuable vitamins: A, B3, E, C, PP.

strengthening the immune system;
stimulating brain activity;
tissue regeneration;
increasing potency and libido.

The norm is up to 5 teaspoons per day. And you need to put the golden grains not on bread and butter, but on cucumbers or eggs.

“Kamchatka Gold” is often recommended for pregnant women. However, given the possibility of swelling, we will make an amendment: only after discussion with the doctor.

The young ladies noticed that regular use The delicacy in question has a positive effect on the condition of hair, skin, and nails (due to vitamin E and acids). Many well-known cosmetic companies use such a concentrate in the production of anti-aging creams, lotions, and masks.

Despite the fact that caviar is a treasure trove useful elements, there are contraindications for use. Primary restrictions apply to children (under 3 years of age) and persons who individually react to the components of the product. The remaining nuances are related to the processing of raw materials. Due to the significant salt content, it is not recommended for hypertensive patients, those who suffer from pastosity or renal failure.

Varieties of red caviar

There are 6 representatives of the salmon family, from which the delicacy is obtained. Distinctive Features red caviar are organoleptic (external perception and taste), physical and chemical indicators. Different salmon eggs have different sizes and colors. We invite you to familiarize yourself with what types of red caviar exist and the differences between them.

The fish is Chinook salmon.

The diameter of Chinook salmon eggs is the largest – up to 7 mm. Color – bright red. There is a slight bitter taste. King salmon is listed in the Red Book, so its caviar is the most scarce (sold only in Primorye).

The fish is pink salmon.

Red pink salmon caviar is not considered a rarity in Russia and is widely available. The eggs are medium in size (≈ 5 mm), shimmer with bright orange hues, are oily, and often burst when stirred (not suitable for decorating “restaurant” dishes). Their taste is considered universal, without any specific nuances.

Fish – chum salmon.

Such a delicacy as red chum salmon caviar is classified as “luxury”; it is customary to serve it on the table in exceptional cases (the shell holds its shape perfectly, the balls themselves are the same). The size of the eggs is the second largest - 5-6 mm. Shades – from signal orange to dark tangerine.

The fish is sockeye salmon.

Sockeye salmon - this type of salmon lives in the waters of the Pacific Ocean; the product is imported into the CIS in small quantities. The medium-sized dark red grains (≈ 4.5 mm) are characterized by piquant flavors of pungency and bitterness.

Fish - coho salmon.

Such a delicacy as red caviar coho salmon fish valued less than others because it is small (up to 4 mm) and slightly bitter.

Fish – trout.

The eggs are small - only 2-3 mm, the color can vary from golden-orange to crimson. Tasters evaluate the taste differently, some consider it exquisitely delicate, others say it is bitter. The product is not considered particularly in short supply and is most often found on sale.

How to choose high-quality red caviar

Ideal option when choosing high-quality red caviar - clean (without blood, mucus and other inclusions), absolutely intact, approximately equal-sized grains. Consistency requirements: elasticity, uniform color, dispersibility.

According to GOST, a slight content of lopants and impurities is allowed (second grade).

The smell is fishy, but not spicy.

The presence of liquid (sludge) indicates that the product was washed or frozen before packaging, which is extremely undesirable.

The spawning time of salmon fish differs depending on the fishing region (May-December), so this indicator is difficult to focus on.

Now a few words about packaging. Ideal option - glass jar With metal lid. Through the transparent walls of such containers you can see the color and size of the grains and determine the presence of liquid that should not be there. Product famous brands You can also buy it in tin containers (according to the standard, capacity up to 270 cm3). Pay attention to how the date of manufacture is indicated: the numbers should be convex, not concave. Weight caviar In this sense, it is inferior to the packaged one, but it must be accompanied by a certificate. Additional information: name of the manufacturer, indication of the variety and time of fishing, compliance with GOST, grade (there is only the 1st or 2nd), expiration date, list of preservatives (E239 - urotropine - prohibited additive).

How to distinguish natural caviar from artificial

The next point you need to decide is how to distinguish natural caviar from artificial one. Experts advise focusing on:

price (fake is cheaper);
consistency (required quality - dispersibility) and smell;
species (presence of an embryonic point in real eggs).

The only bad thing is that such a trick can be implemented only after purchasing an expensive delicacy.

How best to store red caviar

The easiest way to quickly spoil a delicacy is to hold it in freezer. This way you will get an orange-red “porridge” with fishy taste and aroma. Typically, manufacturers indicate the shelf life and temperature on the label. The packaged version can be kept for no more than a year without opening. If the jar is uncorked, there is no vacuum, the product will quickly deteriorate. How to properly store red caviar in this case? First, transfer to glass containers, cover cling film or a lid. Secondly, keep it in the freshness area or on the bottom shelf of the refrigerator door. Thirdly, eat it within a week, or better yet, 1-2 days in advance.

Instead of a resume We wish our readers to pamper themselves more often a healthy delicacy, but do so in accordance with our instructions.

Varieties and comparative characteristics types of red caviar.

Red caviar is the roe of salmon fish, which is a delicacy. This product is mainly consumed during holidays and celebrations. Exists huge amount various types caviar, it differs in grain size and organoleptic characteristics.

Red caviar: what kind is there, in which fish?

In our country, the most common types of caviar are products made from chum salmon and pink salmon. Trout caviar is becoming increasingly popular due to its relatively low cost. It is used for daily menu and making sandwiches. This great option for a quick snack.

Types of caviar:

Pink salmon. The grain size is 5 mm. Color ranges from orange to red. The taste is quite pleasant without a pronounced bitterness. This product can be considered universal. Often used for decoration holiday salads and pancake fillings.
Chum salmon. The eggs are quite large, approximately 6 mm in diameter. At the same time, the shell is very durable and difficult to break. The embryo is visible in the center of the grain. Most often this product is used to decorate ready meals. Due to the strong shell, the grains do not burst or deform.
Red salmon. In Russia, it is quite difficult to find 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 slightly bitter taste. Popular in America, as there are a lot of sockeye salmon in those waters.
Coho salmon. The eggs are 3-4 mm in size, crimson or red in color. The product has a decent bitterness. Due to its specific taste, pink salmon is less valued. But the best in content nutrients. Rarely sold in supermarkets.
Chinook salmon. The size of the eggs reaches up to 7 mm. This is the most expensive product and is valued the most. The taste is mild, without pronounced bitterness. But it is a delicacy due to its decent price. Not everyone can afford it.
Trout. The cheapest option with a small grain size. The taste of the fish is pleasant, without any pronounced bitterness. Gaining popularity due to low cost.

Is red caviar better: large or small?

In general, Chinook salmon caviar with a grain size of 7 mm is considered the most expensive and delicious. The 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 among consumers.

Benefits of caviar:

Contains unsaturated fatty acids. Thanks to this, the product is distinguished by its ability to bind free radicals.
Improves digestion and helps improve intestinal motility.
Improves immunity and promotes rapid recovery.
Helps improve blood composition and increases hemoglobin concentration.
Improves skin elasticity and promotes rejuvenation.
Thanks to high content Vitamin D is a preventative against rickets.
Reduces the amount of cholesterol in the blood. This reduces the risk of developing cardiovascular diseases.
Reduces blood sugar levels. Therefore, the product is recommended for use by patients with diabetes.

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

The chum salmon product is more expensive, but it differs 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 characteristics, chum salmon caviar is better. The grains do not burst and hold their shape better.

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

By taste qualities these products are slightly different. Regarding the cost, sockeye salmon caviar is much more expensive than pink salmon. This is due to its 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 tastes better, and its grains are larger in size. The biggest difference is the absence of a specific bitter taste in the pink salmon product. Coho salmon caviar is bitter, but has better mineral and nutrient content.

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

This caviar can be easily confused by taste. At the same time, the grain size is almost the same. Regarding nutrients, coho salmon caviar is better.

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

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

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

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

Which salmon caviar 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, chum salmon and pink salmon caviar wins. These species do not have pronounced bitterness. Therefore, these types of caviar are considered the best. During New Year's holidays they can be found on tables. Coho salmon and sockeye salmon caviar are not very popular due to the fact that they are bitter. In addition, coho salmon is distinguished by its small 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 largest one can be considered chum salmon caviar. She doesn't get bitter. Trout caviar is now produced en masse. But this product is not for festive table. Rather, it is a nutritional supplement to daily menu. Sandwiches are prepared and pancakes are stuffed.

What kind of red caviar, whose fish is bitter?

The caviar of coho salmon and sockeye salmon has a bitter taste. But sockeye salmon caviar is common in America. In our country it is rarely available anywhere. Pink salmon and chum salmon, popular in our latitudes, are not bitter. Sockeye salmon is difficult to find on shelves.

VIDEO: Red caviar rating

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14.03.2018

There are not so many varieties of caviar, but the most valuable for its taste and nutritional quality considered red and especially black.

In fact, the caviar of almost any fish can be caught and eaten, since each egg carries a mass useful substances and minerals.

All caviar is usually divided according to the specific breed of fish, color, method of preparation and packaging.

Main types of fish eggs

Based on their value, caviar is usually divided into five main categories:

· Black caviar

It is obtained from especially valuable sturgeon species (sturgeon, beluga, sterlet and stellate sturgeon). This type of caviar is at the highest level among all other fish delicacies.

· Red caviar

It is obtained from representatives of salmon fish (chum salmon, sockeye salmon, coho salmon, pink salmon, chinook salmon). This caviar is more accessible due to the higher number of salmon representatives, but is valued significantly less than black caviar.

· Pink caviar

It is obtained mainly from marine or migratory fish species (cod, vendace, whitefish, pollock). Mainly consumed in the form of sandwiches or used to prepare various sauces.

· Yellow or partial caviar

It is obtained mainly from fish living in freshwater rivers (pike perch, pike, bream, roach), as well as from such low-value fish as mullet, capelin and mullet. This caviar is often called “white”, despite the fact that it has a yellowish tint. This caviar has a low price, and its taste is significantly inferior to the finished product from more valuable breeds.

· Artificial imitation caviar

Imitated caviar is produced industrially and is a protein product. It is made mainly from seaweed. Unlike natural caviar, which has a dense shell and watery contents inside, surrogate caviar consists of a homogeneous soft structure and is prepared using dyes, including synthetic ones.

Typically this product has a neutral marine flavor.

Varieties of black caviar

Depending on the processing method, black caviar can be:

Grainy

Immediately after cutting the fish, granular sturgeon caviar is carefully wiped on a sieve, as a result of which individual grains are almost completely cleared from the crust. The ovary is a thin and fairly durable enveloping film (shell) in the form of a small bag in which each individual egg is located.

The presence or absence of caviar during salting plays an important role in the formation of the caviar variety, since it directly affects the quality of the product.

· Pressed

Pressed caviar, after cutting the caught fish, is salted together with the eggs, then laid out in special troughs, where it is dried, and only then cleaned and pressed in vats.

Sevruga pressed caviar is considered the most valuable, since it is not only very healthy, but has an extremely thin and delicate taste with a pleasant aroma.

· Trinity

This type of black caviar is prepared using the same technology as regular caviar, but is not processed using regular salt, but is filled with strong saline solution. The product salted in this way is first thrown onto a sieve until all the brine has drained, and then placed in special barrels (usually made of oak).

This type of caviar is considered an exceptional delicacy and is prepared for special occasions.

· Yastychny

Immediately after opening the fish, the roe is heavily salted (along with the roe). It is in this form that it enters the retail chain. This variety of black caviar, for obvious reasons, is considered the least valuable product, so it costs much less than all the others. It can be either slightly over-salted, or contain a too compacted consistency and not have a completely marketable appearance.

It is noteworthy that each of given species caviar, with the possible exception of roe, is usually divided into three grades: first, second and highest. A particular variety is influenced by both the degree of freshness of the product and the complexity of the salting process.

It is noteworthy that various varieties black caviar have and different calorie content, which ranges from 200 to 270 kilocalories per 100 grams of finished product.

Types of black caviar depending on the value of the breed

Beluga caviar is rightfully considered the most valuable, the eggs of which have a dark silvery hue and a delicate taste with a subtle nutty aroma.

Next in value is sturgeon caviar. Its eggs are slightly smaller in size than beluga eggs and are yellow or brownish in color. This caviar is also inferior in taste to beluga caviar, since it has a slight taste of seaweed.

Sevruga caviar has small eggs, but it is highly valued. The shell of the grains is black and they taste great.

Varieties of red caviar depending on the value of the breed

Red pink salmon caviar is considered one of the best. Its eggs are colored juicy orange. The grains are medium in size and have an excellent aroma and excellent taste with a slightly noticeable bitterness. However, in terms of its taste, this product is somewhat inferior to chum salmon caviar, which is valued much higher.

Eggs chum salmon caviar larger ones are also painted in a bright orange shade and covered with a thin elastic film.

Silver salmon caviar (coho salmon) is considered to be the most useful because of its unique set of vitamins and minerals. Its eggs are medium in size, dark orange in color and have a soft, pleasant taste with a slight bitterness.

Trout caviar is very widespread, the eggs are medium in size, but may appear stuck together. Individual grains have a pinkish or golden hue and this caviar, due to its excessive saltiness, is usually served as sandwiches.

Sockeye salmon caviar is especially popular in European countries because it has a very spicy and distinctive taste with slight bitterness. The eggs of sockeye salmon are small and bright scarlet in color.

Red one is getting ready salmon caviar on the principle of black, but is used for salting it more salt. First, as a rule, the caviar is freed from the sacs, and then immersed in a strong salt brine (from 8 to 15 minutes), which is allowed to drain completely. After adding preservatives finished product is packaged and supplied to the retail chain.

Red caviar comes in only two varieties: first and second. Moreover, its calorie content ranges from 230 to 270 kilocalories per 100 grams of finished product.

Pink caviar

This type of caviar is produced exclusively granular and is considered dietary because it contains less fat. Due to this, the calorie content of this product at least twice as low as that of red caviar.

Yellow or partial caviar

Depending on the method of preparation and processing, yellow caviar can be:

· Yastychny

· Breakthrough

As the name suggests, yastyk caviar is salted together with the yastyki. It is usually prepared according to two recipes:

1. First, the raw materials are salted (from 8 to 12 days) in special wooden chests, and then thoroughly washed and placed in barrels.

2. Caviar (with this method When pickling, as a rule, mullet seeds are used), it is salted for 3-4 hours in strong brine, after which it is dried for two weeks.

The punched caviar is first freed from the joints and only then salted. All caviar is prepared in this way freshwater fish(pike perch, pike, bream, roach).

The finished product usually contains preservatives and vegetable oils.

In fact, caviar of any type of fish (including pink and yellow) is very nutritious and beneficial for human health, as it contains a huge number of vitamins, as well as macro and microelements. However, when choosing a product for the table, you should not chase a low price, but act on the principle: “less, but better”, because the conversation in in this case concerns this important factor How's your health?

Curious facts about caviar

· Previously, Russian and Japanese caviar producers could not sell their product due to low demand, so they packaged it in wooden barrels and then frozen. Such caviar was sold for next to nothing, and it was simply chopped into pieces.

· Fyodor Chaliapin was a great connoisseur of black caviar. He liked to spread it on a piece of bread, and then wash down the snack prepared in this way with a glass cold vodka. It was thanks to the artist’s popularity that caviar began to be served in Russian restaurants. In France, fans of the great maestro’s talent even opened a “Caviar House”, where they also served caviar.

· During the Stalin era, caviar was considered regular product and was definitely present on the shelves of absolutely all stores in the country (even including small villages), but disappeared as soon as Nikita Khrushchev came to power, becoming in short supply everywhere.

· The most valuable is the black caviar of a hundred-year-old albino beluga, which is caught in Iran. This delicacy is called “golden caviar”. 100 grams of this product costs 2.5 thousand dollars (about 40 times more expensive than usual), and the caviar is packaged in containers made of pure 995-carat gold.

· Cosmetologists claim that red caviar is an excellent remedy against wrinkles. The fact is that the proteins contained in large quantities in caviar, activate collagen production and allow people to stay young for a long time. In addition, scientists have proven that regular consumption of caviar extends life by 7-9 years.