Caviar red variety which is better. And other salmon

Red caviar is caviar that is given to us by representatives of the salmon family, which include such fish as chum salmon, pink salmon, salmon, sockeye salmon, as well as coho salmon and chinook salmon. Moreover, beneficial features red caviar obtained from different fish, do not differ from each other.

But there are differences in taste and appearance. Yes, and each of us has his own preference for red caviar. One, for example, likes the eggs to be large and dark in color, while the other prefers small eggs and a brighter color.

Let's get acquainted, what is the difference between red caviar and different salmon fish.

Red salmon caviar
Pink salmon caviar has gained quite a lot of popularity for many reasons. Pink salmon in terms of fertility among the salmon family ranks first. And the very taste of its red caviar is universal and is liked by most lovers of this unusually tasty and healthy fish delicacy. Pink salmon eggs are medium in size, that is, about 5 mm, and bright orange in color. When stirred, the eggs burst and juice is formed. This is due to the fact that the shell of the eggs does not have sufficient strength. In terms of nutritional value, pink salmon caviar ranks second.

coho caviar
The eggs of this fish are relatively small - about 4 mm, dark red, with a predominance of burgundy. Red salmon caviar has a bitter taste, but despite this, it is rich in a high content of essential vitamins and useful trace elements. The caviar of this fish is not as highly valued as pink salmon caviar, but in terms of its useful properties it is not inferior to any other caviar.

Sockeye caviar

Red trout caviar
Trout caviar is the smallest. The size of its eggs is no more than 2-3 mm. In its color, it differs from other types of red caviar in its brightness, and can be from dark yellow to bright red. Recently, red trout caviar has become increasingly popular, despite the fact that its taste is distinguished by the presence of bitterness.

Red caviar
Red caviar chum salmon still in old times called royal. Its eggs have a diameter of about 6 mm, and come in amber color to orange. Unlike other types of red caviar, chum salmon eggs all have a regular spherical shape with a clearly visible spot where the embryo is located. Most often, chum salmon caviar is used for decoration. festive dishes seafood or fish.

Chinook caviar
Bright red Chinook salmon eggs reach up to 7 mm, which makes the caviar of this fish the largest of all types of red caviar. But, despite its large size, red caviar from king salmon or chinook is quite delicate in taste, with a small amount of bitterness. Unlike chum salmon eggs, the shell of chinook caviar is not so dense. Currently, this red caviar is the most expensive and scarce.

But, no matter how different salmon caviar is, this favorite fish delicacy has anti-allergic and many other useful properties. Red salmon caviar is deservedly the most valuable natural medicine that restores strength to a weakened body, and also strengthens the immune system well. The composition of red caviar includes such valuable trace elements as phosphorus, potassium, folic acid. In addition, salmon caviar surpasses milk and meat in its energy value and calorie content, and this despite the fact that it does not contain fats and carbohydrates. That is why red caviar is useful not only for adults, but also for children.

The first thing to remember is that salmon is not a fish! This is a whole family of fish, which includes chum salmon, pink salmon, coho, sockeye salmon.

In terms of taste, caviar different types fish vary greatly. Therefore, if a jar simply says “salmon caviar”, this means that there can be anything, up to “porridge”, mixed from different types and qualities of caviar.

What to pay attention to

✓ Marking

It is best to choose caviar with markings GOST on packaging and produced in Kamchatka and Sakhalin. So you will reduce the likelihood that the caviar is made from stale frozen eggs - a thin shell with caviar. They are frozen when the producer cannot immediately process the caviar. It is better to choose a product labeled first grade. Caviar packed in the same place where it is caught is better than that which is laid out in jars in non-fish places. Needless to say, raw frozen caviar is not as tasty as fresh caviar?

✓ Appearance

When buying caviar in a glass jar or by weight, consider it before buying. The eggs of the first class must be whole, not stuck together, of the same color and size. When turning the jar over, the caviar should not immediately begin to crawl along the walls. Caviar, in which there is too much "caviar juice" (juice), will immediately slide onto the lid.

This product is actually a "natural antidepressant", which is why it is so important that it be prepared in the right way. Rating of the best chocolate.

✓

Compound

Caviar, salt and preservatives (with the exception of E239, which is hazardous to health) - this is the ideal composition of the product. There is no caviar without preservatives: if they are not indicated, then the manufacturer is disingenuous. The allowable amount of salt is 4-6% percent. This is not a matter of taste, but the strict requirements of GOST.

✓ Storage temperature

If in cold store there is a thermometer, check at what temperature caviar is stored. Ideally for her - from -4 to -6 ° С. The shelf life of caviar without preservatives is less: barrel caviar is stored for 2, and canned - 4 months from the date of manufacture.

✓

Best before date

The shelf life of caviar without preservatives is less: barrel caviar is stored for 2, and canned - 4 months from the date of manufacture.

The All-Russian Research Institute of Fisheries and Oceanography has developed technologies for preparing salmon caviar by freezing and pasteurization methods. They help to increase the shelf life by about half (up to 8 months). Wherein appearance, color, texture, smell, taste, shell strength and vitamin value of caviar are completely preserved.

✓ Bank

Embossed numbers on a tin factory can with caviar should be convex, not depressed - this is a sign of a factory product. Inspect the jar for external damage, it should not be swollen. Give preference to caviar in a transparent - glass or plastic - container: you can see the eggs in it. In addition, glass does not affect the taste of the delicacy.

Lid

It should have the word "caviar" in the third row and two rows of raised numbers - the date of manufacture and the number of the master. If the numbers are pressed "inside the can", most likely it is a fake.

✓

Price

Caviar is an expensive product, and a 140-gram can cannot cost less than 180 rubles even at a sale.

✓

Catch date

July and August of the highest quality. The label should contain the dates of manufacture and packaging: the closer they are to each other, the better.

✓

Types and color of caviar

If possible, choose chum salmon caviar. Experts believe that it is tastier than pink salmon and salmon. It is easy to distinguish it: small orange eggs with a red glint in a thin elastic film.

Black- in sturgeons (sturgeon, beluga, stellate sturgeon, sterlet).
Red- in salmon (salmon, salmon, chinook salmon).
Pink- in whitefish, vendace, pollock.
yellow- in pike, pike perch, roach, ram, mullet, striped mullet.
White- snails.
orange- at sea urchins.
Green, black and purple- at flying fish tobiko. Its natural color is brown, so it is tinted with wasabi horseradish, cuttlefish ink or seaweed pigments.
White with a golden sheen- albino beluga. This is the most expensive caviar in the world!

Signs of poor quality caviar

If you decide to buy loose caviar, and she, when scooping up with a spoon flowing like a goo, which means it was most likely frozen. Other signs are not quality product - foreign inclusions(blood clots, a large number of films from ovaries), bubbles and white patches. Moisture drops on the walls may indicate that the manufacturer overdoes it with vegetable oil.

How to store

Having opened tin can, immediately transfer the caviar to another dish: you can’t leave it in its original packaging, the metal oxidizes quickly.

Red or black caviar?

If there was a time machine, then it would be worth going to the 1960s for a pre-holiday purchase. At that time, black caviar cost quite different money: not cheap, but quite affordable. And, most surprisingly, it was not in special demand.

But once in Russia, it was not at all considered a delicacy. Black caviar was boiled with porridge, dried and even fried.

And Molokhovets, in her book A Gift to Young Housewives, published in 1861, advised using pressed caviar for ... pulling the broth.

Why is black caviar more expensive? The price difference is due to the fact that sturgeon fish in nature less than salmon. In composition, red and black caviar, oddly enough, are similar.

TOP-3 from Roskachestvo*

The best Russian caviar - without water and without germs: "Tunaicha" (Sakhalin region), "Russian Sea" (Nerka), "Obkomovskaya" (Novosibirsk region).

*Roskachestvo is a state-owned company that conducts independent research into the quality of Russian goods and awards the best with the Quality Mark.

Expert comment

Elena Saratseva, Deputy Head of Roskachestvo:

Half of the caviar sold in retail does not meet the mandatory requirements. As a result of laboratory tests, E. coli, staphylococcus aureus and yeast were identified in some cases. This is mainly due to violations of the conditions for the transportation or storage of caviar. This leads to changes that affect the quality of the product.

HEAC-SOEKS rating

There is no caviar produced “on the spot”, that is, where caviar is mined and salted, among our contestants. All of it is made in the Leningrad or Moscow regions. Some manufacturers honestly wrote that the product was made from frozen raw materials, while others preferred not to talk about this fact.

By organoleptic indicators, as well as according to the criteria "mass fraction of salt" and "presence of foreign impurities", only two of our contestants correspond to GOST 1877-2004. Therefore, this time there will also be only two medals. Gold - at the caviar "RPZ Polus", silver - at the "Lukomorye". The rest of the subjects just correspond to a benign product, and that's not bad!

1. Salmon caviar, granular, first grade (pink salmon caviar), 140 g. OOO RPZ Polyus, Moscow

In a good caviar, everything should be perfect - and GOST (one of the few of our contestants that corresponds to it). Everything is good here: both the type of product is caviar to caviar, and its taste is lightly salted, rich, without bitterness. A well-deserved victory in our rating!

2. Grained salmon caviar "Lukomorye", first grade (pink salmon caviar), 140, LLC "Tesey", Moscow region.

The eggs are strong and elastic, the degree of "salinity" is just perfect. A small number of shells and spatula prevented this caviar from winning in our examination. Confident 2nd place and the best recommendations.

3. Grained salmon caviar Abara, first grade (trout caviar), 135, Victoria BIS LLC, Moscow

Delicate, lightly salted, with a bright, insipid bouquet - in a word, this is really delicious caviar. By the way, the only trout in our rating. But, alas, the amount of salt falls short of the GOST indicators. Confident 3rd place.

4. Kamchatka salmon granular caviar Premium (pink salmon caviar), 110 g. ZAO ITA Severnaya Kompaniya, Moscow

Despite the word Premium, the performance of this product is very average. The taste is pungent, the eggs are blown away, there is a small amount of sludge at the bottom of the jar. Yes, and salt is not enough: 2.5% versus the usual 4-6%. 4th place.

5. Salmon caviar "Tungutun", first grade (pink salmon caviar), 95, LLC "North Eastern Company LTD", Moscow

The 2 smallest (95 g each) test participants showed the weakest results. Unlike "Putina", the product does not taste bitter. It simply does not have a pronounced taste, and the eggs are sluggish, wet and unappetizing. 5th place.

6. Salmon caviar granular, first grade (sockeye salmon caviar), 95, LLC "Putina", St. Petersburg

Either there were violations in the production technology, or the caviar was stored incorrectly, but, frankly, it does not look very good. And what is especially unpleasant, it is very bitter. Therefore, it closes our "caviar" rating. 6th place.

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

First you need to find out what red caviar is. It also does not 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 a fake. To help gourmets, we have prepared a special material, which discusses in detail all the thematic nuances.

Red caviar: useful properties and contraindications

Useful composition red caviar depends on the specific variety, method of salting and canning. Consider one of the most popular options for a delicacy - granular caviar of chum salmon. The energy value 100 g is equal to 249 kcal. The product is based on proteins (31.6%), fats and carbohydrates account for 13.1% and 1%, respectively (for some reason, many sources misinform consumers, reporting that there are none). The dangerous component is cholesterol (30%). However, his harmful effect on the body is completely neutralized by lecithin and polyunsaturated fatty acids.

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

• strengthening immunity;
• stimulation of brain activity;
• tissue regeneration;
• increase potency and libido.

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

"Kamchatka gold" is often advised to use by pregnant women. However, given the possibility of edema, we will make an amendment: only after discussion with the doctor.

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

Despite the fact that caviar is a storehouse useful elements there are contraindications for use. Priority restrictions apply to children (under 3 years old) and persons who individually react to the components of the product. The remaining nuances are associated with the processing of raw materials. Due to the significant salt content, it is not recommended for hypertensive patients, those who suffer from pasty or kidney failure.

Varieties of red caviar

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

The fish is chinook.

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

The fish is salmon.

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

Fish - chum.

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

The fish is sockeye.

Sockeye salmon - this variety of salmon lives in the waters of the Pacific Ocean, in the CIS the product is imported in small quantities. Dark red grains of medium size (≈ 4.5 mm) are characterized by piquant flavors of pungency and bitterness.

Fish - coho salmon.

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

The fish is 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 tender, others say it is bitter. The product is not considered a special shortage and comes across for sale most often.

How to choose high-quality red caviar

Perfect option when choosing high-quality red caviar - clean (without blood, mucus and other inclusions), absolutely whole, approximately equal in size grains. Consistency requirements: elasticity, uniform color, legibility.

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

The smell is fishy, ​​but not spicy.

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

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

Now a few words about packaging. The ideal option is a glass jar with metal lid. Through the transparent walls of such a container, you can see the color and size of the grains, determine the presence of liquid, which should not be. Product famous brands you can also buy 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 loses to packaged, but a certificate is supposed to be attached to it. Additional Information: name of the manufacturer, indication of the type and time of catching fish, compliance with GOST, grade (it happens only 1st or 2nd), expiration date, list of preservatives (E239 - urotropine - a prohibited additive).

How to distinguish natural caviar from artificial

The next point to be decided is how to distinguish natural caviar from artificial. Experts advise focusing on:

• price (fake is cheaper);
• consistency (required quality - legibility) and smell;
• appearance (the presence of a point-embryo in real eggs).

The only thing that is not encouraging is that such a trick can be implemented only after acquiring an expensive treat.

How best to store red caviar

The easiest way to quickly ruin a delicacy is to hold it in freezer. So you get an orange-red "porridge" with fishy taste and aroma. Usually manufacturers on the label indicate the expiration date and temperature of storage. The packaged version, without opening, can be kept for no more than a year. If the jar is open, there is no vacuum, the product will quickly deteriorate. How to store red caviar in this case? First, transfer to glass container, cover cling film or cover. Secondly, keep in the freshness zone or on the bottom shelf in the refrigerator door. Thirdly, eat within a week, and better - in 1-2 days.

Instead of a resume we wish readers to pamper themselves more often useful delicacy but do it according to our instructions.

Classification of caviar: main types of caviar, classification of black, red and yellow caviar by fish species, method of processing and packaging of eggs.

Caviar is specially processed eggs of various fish species. This product is valued for its taste and nutritional properties worldwide. There are not so many types of caviar, the most valuable are black and red. But there are other varieties, and each, in turn, includes other subspecies. A detailed classification of caviar will help us understand this diversity.

The main types of caviar:

1. Black caviar - caviar of sturgeon fish (beluga, stellate sturgeon, sterlet, sturgeon);
2. Red caviar - caviar of salmon fish, mainly of the Far East (pink salmon, chinook salmon, chum salmon, sockeye salmon, coho salmon);
3. Pink caviar - caviar of vendace, whitefish, pollock, cod;
4. Yellow or partial caviar - caviar of fish that live in Russian rivers: pike perch, pike, ram, roach, striped mullet and mullet. It is often called "white", although in fact the color of partial caviar is yellow;
5. Flying fish caviar tobiko;
6. Imitated (artificial, surrogate, protein caviar).

Classification of black caviar

Varieties of black caviar depending on the processing method:

1. Grainy - caviar, which is rubbed on a sieve immediately after catching the fish, due to which its grains are completely cleaned of the ovary, preserving round shape and then lightly salted with fine table salt. Yastik is a bag-shell, consisting of a strong film that envelops each caviar;
2. Pressed - caviar, which is salted in the ovaries immediately after catching the fish, and then laid out in small troughs, slightly dried, and only after that it is cleaned of the ovaries and pressed in special vats. Stellate sturgeon caviar is considered the best pressed caviar - it has a delicate aroma and delicate taste;
3. Troishnaya (or ternary) - caviar, which is prepared in exactly the same way as granular, but, unlike the latter, is not salted, but poured over with warm strong brine, then leans back on a sieve, and when it drains completely, it is hermetically packed into barrels. Produced for special occasions;
4. Yastychnaya - caviar that is salted together with yastyk, and quite cool, and in this form goes on sale. This is cheap caviar, often oversalted, having a compacted texture, matted or dried out.

Calorie content and varieties of black caviar

Each of the varieties of black caviar (except for caviar), depending on the delicacy of salting and the degree of freshness, is divided into 3 varieties: the highest, the first and the second. Different types of black caviar have a calorie content of 200 to 270 kcal per 100 g, contain 22-28% protein and 9-18% fat (per 100 g of product).

The main types of black granular caviar:

1. Beluga caviar - in the first place in terms of taste and nutritional value, eggs are silvery or dark gray in color with a subtle nutty flavor. Calorie content - 237 kcal per 100 g. The nutritional value: proteins - 27.2 g, fats - 14.2 g;
2. Sturgeon caviar - eggs of yellowish or brownish color, smaller than beluga ones, with a sharper taste, in which you can feel the shade of the sea and algae. Sturgeon caviar is cheaper than beluga caviar. Calorie content - 203 kcal per 100 g. Nutritional value: proteins - 28 g, fats - 9.7 g;
3. Stellate sturgeon caviar - eggs are small, but more elastic than beluga caviar, black in color, with a delicate aroma and amazing taste. Calorie content - 221 kcal per 100 g. Nutritional value: proteins - 28.4 g, fats - 11.9 g.

Varieties of black granular caviar according to the packaging method:

1. Canned - packaged in jars, contains up to 5% salt. This is the best granular caviar;
2. Keg - packaged in oak barrels, slightly saltier and coarser than canned, contains up to 10% salt. Not developed for the domestic market;
3. Pasteurized - caviar in glass jars, which, after treatment with salt, is hermetically packed and undergoes double pasteurization.

Classification of red caviar

The main types of red caviar:

1. Pink salmon caviar is the best and most common in Russia. Eggs of medium size, orange in color, with a pronounced marine aroma and a light, barely perceptible bitterness;
2. Ketovaya caviar - is considered the most delicious. The eggs are larger than those of pink salmon, with a thin elastic film, bright orange;
3. Caviar of coho salmon (silver salmon) - has a unique vitamin composition due to which it is considered the most useful. The eggs are medium in size, dark orange in color with a soft, creamy taste and noticeable bitterness;
4. Sockeye salmon caviar is not popular in Russia, but Europeans pay tribute to its peculiar, piquant taste With slight bitterness. The eggs are small, saturated red;
5. Trout caviar - usually served on canapés and sandwiches, the eggs are sticky and quite salty, medium in size, with a pinkish or golden hue, bright aroma and unsaturated taste.

Calorie content, processing technology and varieties of red caviar

As for the processing method, salmon caviar is only granular. Unlike black caviar, it salts more strongly and has the same taste standards. Caviar is freed from eggs and immersed in brine for 8-15 minutes, then it is allowed to drain completely, preservatives are added and packaged. In red caviar there is only the first and second grade. Calorie content of red caviar - from 230 to 270 kcal per 100 g. Protein content - 31-35%, fat - 11-18% (per 100 g of product).

Pink caviar is no less useful than red caviar, but contains less fat, and therefore its calorie content is half as much. Prepared in the same way as red caviar. Produced only granular.

Classification of yellow (partial) caviar

Varieties of yellow caviar depending on the processing method:

1. Yastik caviar - salted in ovaries in two ways:

• in dry wooden chests for 8-12 days, and then washed and laid out in barrels. So they salt the caviar of pike perch (called galagan), roach and bream (called tarama);
• in strong brine for 3-4 hours, after which it is dried for 2 weeks (mullet caviar);

2. Breakthrough caviar- salted only after being freed from the ovaries, may contain preservatives and vegetable oils. In this way, caviar of pike, roach, bream and pikeperch is prepared.

Both black, and red, and pink, and yellow caviar have a unique vitamin and mineral composition and high nutritional value. This is what unites different types of caviar - great benefit for our health. The main thing is that the caviar is fresh, properly processed and of high quality.

As for the cheapest caviar in the modern food industry, everything is clear. The surrogate product is beautiful balls of gelatinous algae, the taste of which is vaguely reminiscent of fish. There is also natural cheap caviar - pollock, herring. Forgers sometimes fake They paint it black and try to pass it off as stellate sturgeon. But in this article, we are not interested in surrogates or products of the lower price segment, but in what kind of caviar is the most expensive in the world. Or at least in Russia. And in general, what types of fish produce the most expensive caviar? And how much does such a product cost?

Myths and facts about caviar

There was an opinion that the most expensive caviar- black. Red, although larger, is a cheaper delicacy. In fact, everything is more difficult. After all, there is whole line species of fish that spawn. These are beluga, sturgeon, stellate sturgeon, sterlet. It is in this order that the delicacy is valued. But that's not all. The age of the fish is important. The older she is, the tastier her caviar is. And, as a paradox, lighter. In the world of manufacturers, a product classifier by color has been developed. Light gray caviar is best grade black.

Next on taste qualities product is affected by the degree of maturity. Sometimes the eggs do not have time to transform into solid beads. This mass is called a yastyk. Together with the connecting film, it is salted. Yastik caviar is the cheapest of the noble varieties. Above is the pressed, salted in brine (strong saline solution). And granular pasteurized caviar is even more highly valued. It is mature, with whole beads, dry-salted. For gourmets, it is important that the eggs of different fish species do not mix. Therefore, not just black or red caviar is valued, but beluga, sturgeon, salmon, chum salmon, etc. glass jars preferably iron. So you do not buy a "pig in a poke", but you see the quality of the product (integrity, size, color of grains).

We have already mentioned that the older the fish of the sturgeon family, the tastier and lighter the product. Therefore, the most valuable and, accordingly, expensive caviar is not black, but white caviar. She is tossed by special fish - albino beluga. This alone makes caviar rare. Now take into account the fact that such a fish must be at least a hundred years old! Albino Belugas are found in the southern (Iranian) part of the Caspian Sea. Despite the fact that individuals of these fish are groomed and cherished, there are quite a few of them left. No more than ten kilograms of such caviar per year enters the international market.

In Iran, the product is called "almas", which means "diamond". And in the West and in North America it is called "golden caviar" - " golden caviar". And not so much the radiant yellow color determines the name. This caviar is worth its weight in gold. For one hundred grams you need to pay two and a half thousand dollars. But it should be noted that a significant share in the pricing of goods is played by its packaging. Iranians believe that the only worthy setting for such a diamond as Almas caviar can only be a jar of 995-carat gold.

Demand for the delicacy

It seems strange and almost impossible that anyone would want to buy caviar for the price of a small car. After all, one meal costs more than the food of one African village throughout the year. But nevertheless, the most expensive caviar in the world is in great demand. Moneybags from all over the world have been waiting for their turn for five years in order to be able to pay two and a half thousand American dollars for a jar of delicacy. For what do they give their "acquired overwork" money? Well, certainly not for a jar of 995 samples! They say that gold (or diamond) caviar has unique taste incomparable to anything else in the world. She doesn't smell like fish. Its taste is reminiscent of almond. And in terms of calories, caviar is ahead of meat. But, unlike pork and beef, it is much healthier.

To the taste and wallet of Russians

What is the most expensive caviar in Russia? Naturally, it must be Beluga. Moreover, the price of the product is directly affected by the age and size of the fish. Thus, the paradox is that the most expensive black caviar is not charcoal, but light gray. This product, of course, is grainy. Fully ripened eggs are light gray solid and well-shaped balls of a certain diameter. To do this, they are delicately sifted through a special sieve - screens. Only the largest eggs go to the jar. They are completely cleared of films and veins of the ovary.

The caviar is barely perceptibly salted. This is called the dry method. The eggs are sprinkled with very fine table salt (no more than five percent of the product) and so aged for a couple of minutes. Then the delicacy is packaged in jars with a top and sealed with a high lid. When opening the container, the caviar should keep its shape well. But the official catch of beluga in the Russian Federation is prohibited. On black Russian market the price of the product is six hundred and twenty euros per kilogram.

The best sturgeon caviar

Since the beluga remains a “forbidden fruit” for the domestic user, let's see what a law-abiding Russian can indulge in during the holidays. This is a sturgeon - a fish that breathes into the back of the head to the leader of all black caviar throwers. The volume of legal production is one hundred and eighty tons per year. Significantly more than ten kilograms of "diamond". The most expensive sturgeon caviar in supermarkets costs four hundred and fifty euros per kilogram. Without cheating the store - two hundred and thirty. Near the fisheries you can buy liter jar excellent black sturgeon caviar and for a thousand rubles. But such an acquisition is not entirely legal.

This incredibly useful valuable product obtained from fish Like sturgeons, this friendly company includes several species. In addition to the salmon itself, the family includes chum salmon, pink salmon, trout, sockeye salmon, chinook salmon, sim and coho salmon. In terms of usefulness, fat content and the content of valuable, easily digestible proteins, the caviar of all these fish is the same. But the sizes of the eggs are different. Yes, the flavors are slightly different. Keta lays the largest caviar. Grains five or even nine millimeters in diameter will not be lost in a salad. Such eggs also have an elegant bright orange color with red splashes. They have a hard shell. That is why they burst on the teeth, shooting up to the palate with an amazingly tasty center. This caviar is not bitter, and therefore is considered the best.

outlandish product

Salmon does not have such a gradation in value as sturgeon. Therefore, there is no unequivocal answer to the question of which is the most expensive red caviar, which fish is the product. In pricing, the population size of a given species often matters. Coho salmon caviar costs three and a half thousand rubles per kilogram. But it cannot be said that it is the most delicious and valuable. Coho salmon eggs have a diameter of three to five millimeters. Color - closer to red, not as elegant as chum salmon. The sockeye salmon lays very small caviar. The taste of the fish itself is much better. But the price per kilo of caviar is three thousand rubles. So it's up to you - what to put at the forefront: a rare type of product or its taste.

Pink salmon is a sales leader

We have already found out which red caviar is the most expensive. But people vote with their wallets. Pink salmon caviar still remains the favorite of the public. She has the same elegant as the ketova. But the eggs themselves are slightly smaller - from three to six millimeters. They do not have a very dense shell. But the market is so flooded with fakes that this quality only confirms once again that the caviar is real. The taste is slightly bitter. The annual catch of pink salmon in Russia is the largest in terms of volume of all salmon. And this inevitably affects the price. Thus, despite all the economic crises, the average Russian can afford to buy a jar of pink salmon caviar for the holiday.

And other salmon

With the growing popularity of sushi, there was a demand for very small caviar - for running rolls. Sockeye salmon eggs are too bitter and have a specific taste. Therefore, trout caviar is more popular. It is very small (two or three millimeters in diameter), sticks well to the land. Its color, based on the types of trout, can be either yellow or orange. No less tasty delicacy is coho salmon caviar. It is also medium-sized - the grains barely reach four millimeters in diameter. The most expensive caviar is from chinook salmon. Its large grains, six to seven millimeters in diameter, have a rich red color. However, this delicacy is distinguished by a somewhat bitter aftertaste. The high price is due to the fact that the species of the salmon family is listed in the Red Book.

How to choose caviar

With an abundance of protein surrogate on the market, it is important not to make a mistake in choosing a quality product. Too beautiful grains of a uniform color with a distinct fishy smell indicate just that the caviar is not real. Gelatin does not crack, but sticks to the teeth - another marker of falsification.

Now we will learn how to choose real product from sturgeons. It is better to buy a glass jar - so you can see its contents. But high-quality Iranian caviar - black, not brilliant - is sold in metal containers. But even in this case, you can determine whether the product is good. The lid should have a label embossed on the inside. The jar should not gurgle when shaken. The label must contain information: what type of fish this caviar is from and what is the method of its processing. It is even easier to identify a quality red delicacy. In natural eggs, a “eye” is traced - the embryo of a fish.

The best recipes using caviar

This delicacy can transform even a very simple, everyday dish. We have already found out which caviar of which fish is the most expensive. Consequently, a sandwich with it will be oh, how expensive. But for such a delicacy, you need to come up with something more sophisticated than a sandwich. National food is cooked with red caviar Russian dish- pancakes. And how to use black in cooking?

Here is the prescription festive salad"Gifts of Neptune". Black caviar goes well with seafood. Take half a kilo of squid and two hundred grams of shrimp for salad. Let's cook seafood. Grate two eggs and 150 g of cheese. Let the squid pass through a meat grinder, mix with two cloves of garlic and 100 g of mayonnaise. Put a layer on the dish boiled rice. Then half of the squid. Next - two chopped tomato cubes. We put eggs on them. Top - the second half of the squid and cheese. Lubricate with mayonnaise. We decorate the top of the salad with boiled peeled shrimps and black caviar.