The largest red caviar. There should be three rows of signs on the cover
In addition to natural products, in stores today you can find artificial caviar. It is usually made from protein products - chicken eggs, milk, gelatin. In principle, the production technology is very similar to making French fries - a mixture saturated with fish flavors, flavor enhancers and dyes is dripped into oil, and under the influence of high temperature the protein curls into a ball. To natural caviar do not confuse it with a surrogate, read the inscriptions on the label and focus on the price - a kilogram of a “live” product cannot cost less than 600 rubles. In addition, fakes are usually perfectly round, without embryonic eyes, have a pungent herring odor, and when bitten, burst in the mouth and stick to the teeth. True, when the manufacturer dilutes natural caviar with 10-15% artificial caviar and mixes everything well, it is almost impossible to detect counterfeit.
Expert opinion
Lyudmila Shatnyuk, Doctor of Technical Sciences, head of the laboratory of the Research Institute of Nutrition of the Russian Academy of Medical Sciences
Red caviar is a healthy product. It contains proteins, calcium, phosphorus, polyunsaturated fatty acids and vitamins A, D and E. However, you still cannot abuse the treat - safe dose For New Year's Eve 2-3 sandwiches. The salt contained in caviar can retain water in the body and disrupt metabolism. High concentrations of protein or preservatives can cause allergies. Moreover, in combination with butter and white bread, caviar becomes quite high-calorie and heavy food for the stomach. But most importantly, the product must be safe. Even one counterfeit sandwich can greatly ruin your holiday.
Perfect caviar
1. Glass sealed container.
2. The inscription on the label is grainy salmon caviar, type (pink salmon, chum salmon, sockeye salmon), 1st grade.
3. Information about the manufacturer with address, availability of GOST, date of manufacture and expiration date.
4. The eggs are whole, uncrushed, and uniform in color. They fit tightly in the jar and separate well on a sandwich.
5. The absence of foreign inclusions in the caviar mass - torn shells, blood clots, sediment, mold.
6. Not too liquid consistency.
7. List of ingredients: caviar, salt and no more than 1-2 preservatives.
8. No noticeable drops of vegetable oil.
9. The taste is medium salty, without sharp bitterness.
Species
Such different eggs
Various types of salmon give us a valuable product - pink salmon, sockeye salmon, chum salmon, coho salmon, trout. In terms of the amount of protein, fat content and degree of usefulness, all eggs are exactly the same, but their appearance and taste can be very different. Some people like small peas, others choose a larger product, and still others prefer burgundy to the orange treat.
This caviar has become popular in our country for two reasons. Firstly, pink salmon is considered the most prolific among salmon. Secondly, the taste of caviar is universal, so most consumers like it. The product is medium in size (about 5 mm in diameter), with a not very durable shell, orange or light orange in color.
Flying fish
This red caviar that came to us with Japanese rolls, stands out from the orderly row of a valuable product. Firstly, it is not salmon that throw it, but flying fish. Secondly, eggs are colorless by nature, and they turn red thanks to sauces and seasonings. They could just as easily be green, blue or black.
The caviar is small and, unlike all other types, has a burgundy hue. The product tastes a little bitter.
Trout caviar is the smallest - it is only 2-3 mm in diameter. You can also recognize it by its color - it ranges from yellow to bright orange. Recently, this particular product has been entering our market en masse.
Its caviar is slightly smaller than that of pink salmon - about 4 mm in diameter. However, the product is rarely found on sale due to the mass extermination of sockeye salmon.
This caviar is in second place in size - it can be 5-6 mm in diameter. Before the revolution, it was called “royal” and exported abroad. Large eggs have a regular spherical shape, a bright amber-orange color and a clearly visible fatty spot-embryo. Due to its effectiveness, the chum salmon product is often used to decorate dishes. However, not everyone likes the taste of large caviar - it has a rather dense shell.
This type of fish has the largest caviar - it reaches 6-7 mm in diameter and has a red rich color and an islandy-bitter taste. However, you can no longer find such gigantic eggs in stores today - Chinook salmon is listed in the Red Book.
Caviar salmon fish served as cold snack. Caviar has a nice taste mild taste, it is nutritious and healthy. It is an internationally recognized delicacy. Caviar is rightfully considered one of the national symbols of Russia. Since ancient times, it has gained the reputation of the best fish product, and also lean. Caviar contains a significant amount of complete proteins, fat, and vitamins; it is especially recommended for anyone in need of enhanced nutrition. Red caviar is no less nutritious and tasty; red caviar and salmon fish are also harvested. Red caviar has become quite affordable product unlike expensive black caviar. This is due to the fact that red caviar is obtained from salmon fish, which are still abundant in Pacific waters. Caviar from different types of fish differs in size and taste. Considered to be the best taste properties The caviar of chum salmon and pink salmon is different, while sockeye salmon and chinook salmon have a bitter aftertaste. Caviar different fish It also differs in appearance: the medium-sized grains of pink salmon are bright orange, and the grains of the largest red caviar, chum salmon, are orange-red.
About the benefits and nutritional value caviar. Caviar is one of the most nutritious foods; it has great nutritional value. In terms of calorie content, both black and red caviar are superior to meat, milk and other products. Fish roe contains large number valuable nutrients, these are fats, vitamins and minerals, protein that is easily absorbed by the body. 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.
Salmon caviar contains about 30% high-value proteins, which is rare for animal proteins, and 10-13% easily digestible fats. Caviar is rich in lecithin, vitamins A, E, D and group B, phosphorus, iron and other minerals and organic compounds necessary for normal development body, skin cells, normalization blood pressure and increase in hemoglobin. This is because caviar proteins are complete and mainly belong to proteins such as globulins and albumins. Caviar fat is characterized by a higher iodine value than the meat fat of the same fish, and contains a large amount of very healthy polyunsaturated fatty acids. Caviar fat contains a large amount of “good” cholesterol: from 1.5 to 14%, lecithin: from 1.0 to 43%, as well as vitamins A, B, D and C. Proteins and fats contained in red caviar are healthy for cell restoration and normalization blood pressure. Red caviar does not contain carbohydrates or harmful fats. Caviar contains significant quantities of S, K, Na, Ca, Mg, as well as Si, Zn, Fe, Mn, J and other minerals. Interestingly, the nutrients contained in caviar have an intensive effect on the skin, preventing the aging process and restoring the affected areas.
Salmon caviar, otherwise red or chum salmon, is prepared from raw caviar of Pacific salmon fish: chum salmon, pink salmon, masu salmon and, less commonly, sockeye salmon, coho salmon and chinook salmon. Different salmon eggs have different sizes and colors. Thus, the diameter of the eggs of pink salmon, sockeye salmon, coho salmon and masu salmon is 3-4 mm, and the diameter of the eggs of chum salmon and chinook salmon is 5-7 mm. The yolk mass of eggs has numerous small fatty inclusions in the form of droplets containing coloring carotenoid substances and lipochromes, which give the eggs different colors. Sockeye salmon eggs have the brightest red-orange color, chum salmon eggs have a pale red color with an orange tint, and pink salmon eggs have a pink-orange color.
The best caviar is considered to be pink salmon and chum salmon, which has good taste and orange color with glitter. The caviar of other salmon has a redder color and an increased bitter taste. Salmon caviar is divided according to processing into granular and roach, and according to packaging - into barrel and jar.
Granular salmon caviar. Red caviar packaged in jars retains its quality longer and is more convenient for retail than barrel. Granular salmon caviar is divided into grades 1 and 2, taking into account the state of the grain, taste, smell of the 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%. 1st grade caviar - chum salmon, pink salmon, salmon.
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. For caviar, 2 grades are allowed: weak grain, unequal in size and color; increased salinity, salt up to 8%; the presence of burst eggs, sediment, viscosity, weak sour odor, bitterness and pungency. Salted granular caviar of particulate fish is not divided into varieties. Content table salt in caviar packed in jars, from 3 to 6%, in barrels - from 5 to 10% for lightly salted and 10-12% for medium salted.
Salmon caviar. Caviar of salmon fish species is usually prepared from frozen roes, since it is not possible to separate the grains from the connective tissue of roes extracted from frozen salmon. Salting of yastyks is done with dry salt. Based on quality, salmon caviar is divided into grades 1 and 2. 1st grade caviar has the following characteristics: well-collected eggs; eggs are whole, elastic, without discrediting taste and smell; Salinity of caviar is 3-5%. In caviar, 2 grades are allowed: eggs with mechanical damage, tarnished. Roaster caviar is also prepared from the roes of pike perch, it is called “galagan”, or from the roaches of roach and bream, the so-called “tarama”.
What adds sophistication to any table? What product does a child need for healthy development? What strengthens the health of the expectant mother and helps restore strength to the recovering person? Everyone will answer these questions without hesitation: “Of course, caviar!”
The history of this delicacy began 2 thousand years BC. Sturgeon is one of the oldest fish; The Phoenicians and Egyptians learned to process and salt its caviar. The ancients loved caviar for exquisite taste and nutritional value, other beneficial properties of this product were revealed to man later.
In Rus', they learned to process and salt the eggs of fish of various breeds back in the twelfth century, but Europeans discovered the beauty of fish eggs only five centuries later. Caviar received the status of a delicacy during the reign of Ivan the Terrible, but this did not affect its price at all. Fertile Rus' was rich in salmon and sturgeon fish, and any commoner could display a barrel of red or black caviar in front of a guest. Pike caviar was considered a truly expensive delicacy in those days.
On Maslenitsa, pressed black, and red caviar was the main “simple” filling for pancakes. During Lent, caviar pancakes were baked, for the preparation of which caviar was mixed directly into the dough. In the 19th century, Russian black caviar, thanks to excellent taste qualities acquired the status of the best in the world and is still considered one of the symbols of Russia.
It is difficult to overestimate the beneficial properties national delicacy. Caviar - best source complete protein, which is not found in any other product; it surpasses even meat in calorie content.
Caviar is rich in lecithin, vitamins A, E, D and group B, phosphorus, folic acid, iron and other minerals and organic compounds necessary for the full development of the body, normalizing blood pressure and increasing hemoglobin.
Red caviar does not contain carbohydrates or harmful fats. Black is recommended to eat if there is a lack of iron in the body. The nutrients contained in caviar have an intensive effect on the skin, restore affected areas and prevent the aging process.
In this regard, cosmetologists recommend that women who want to preserve their youth use caviar masks. Moreover, caviar is also a powerful aphrodisiac. In the Far East, rich in salmon fish species, they have long known about this property of fish eggs and treated newlyweds to red caviar before their first night.
Red caviar is obtained from salmon species: chum salmon, sockeye salmon, salmon, chinook salmon, and pink salmon. The most delicious red pink salmon caviar. U premium grades red caviar is a small, strong, non-stick grain of orange color without bursting eggs. The finer the grain of red caviar, the tastier it is.
Black caviar is extracted from rocks sturgeon fish: sturgeon, beluga, stellate sturgeon, sterlet. We are mistaken in thinking that black caviar is healthier than red caviar; we are confused by its higher price. In fact, black and red caviar contain approximately the same set of nutrients. The high price of black caviar is not explained so much best quality, how much is the declining population of sturgeon fish. The larger and lighter the grain of sturgeon caviar, the higher its value.
Having appreciated the high taste and nutritional quality red and black caviar, we leave other varieties without deserved attention: pink caviar (from whitefish, vendace, pollock), yellow caviar (from bream, roach, pike perch) and white (snail). Useful properties These varieties are almost in no way inferior to the bright-tasting “queens of the table.” For example, in Japan, herring caviar is considered an absolute delicacy and costs incredible amounts of money, while in our stores it is stored simply due to its unpresentable appearance.
Sometimes we also come across references to the mysterious “pressed” caviar in the works of classics, without realizing that this is just a method of processing. By the way, the complexity of the method of processing caviar affects its price and appearance (but not its useful components).
According to the method of processing, caviar is: ternary (outdated rare way processing), paste (the cheapest), granular and pressed ( traditional ways, common nowadays).
Grainy - freshly caught fish caviar is rubbed through a special sieve, which allows its grains to remain intact and clean from films and preserve round shape. The best grainy black caviar is called canned and pasteurized. Red and pink caviar is prepared only in this way. Such a jar, unopened, can be stored at home for a very long time.
Pressed - freshly caught fish caviar, salted in its own shell bag (yastyk), and then slightly dried. After this, freed from the film, the caviar is crushed in a special way. As a result, the eggs become dense, flat and acquire special taste. Pressed caviar is the most delicious, although it is less beautiful and cheaper than granular caviar.
They have repeatedly tried to create the illusion of an expensive delicacy from protein synthesized from oil, gelatin and even rice.
Today in the fish department we see caviar adulterated from cod liver and salmon meat. But this “caviar” for lovers of self-deception is completely legal and not as scary as low-quality caviar passed off as a healthy product.
To determine the authenticity of caviar, just look at the packaging, which should indicate the plant number, weight and shelf life (the numbers on the can should be convex), as well as information about nutritional value. Turn the glass jar upside down - the contents should not fall limply down. In good quality caviar there should be no viscous liquid, the eggs should be elastic and collapsible, and no sediment should be allowed at the bottom of the dish with caviar.
But, if you still bought it and want to make sure of the quality at home, put some caviar on a plate and blow on it - if the eggs do not stick and roll, you have purchased a good product.
If you want to organize a spectacular dinner for two, experts recommend serving the grainy aphrodisiac on silver in glass caviar bowls, lined with pieces of ice. Since caviar is quickly absorbed and satiates for a long time, lungs should be adjacent to it on the table. low calorie dishes. Do not chew caviar, but like real gourmets, crush its grains with your tongue, pressing it to the roof of your mouth, and only then wash down the delicacy with dry champagne.
Gone are the days when red caviar was almost impossible to get. Now this product can not only be found in any store, but often you can simply get lost in the variety of brands presented. Despite such popularity, a cheap product salmon caviar you can't name it.
Another essential attribute New Year's table- caviar. Let’s modestly keep silent about the black one: prices for it have risen so much that even Hollywood stars are refusing a can of Caspian caviar today.
Glass is better than tin
What remains is red caviar. Which, according to the State Trade Inspectorate, is the leader among low-quality and counterfeit products. According to various estimates, from 60 to 80% of these products sold in Russia are counterfeit. But it is still difficult to refuse the purchase. Red caviar is not only delicious, it is very valuable product from a nutritional point of view. It contains fats, vitamins and minerals, as well as about 30% protein, which is easily absorbed by the body and in these respects is superior to many products, including meat. When buying caviar, you need to be careful so that counterfeit goods do not spoil the festive mood.
Are you used to buying packaged red caviar? Take the jar in your hands and shake it. Is there something gurgling inside? It is better to refrain from purchasing. High-quality caviar fills the jar tightly and without voids. Please note the packing date. Caviar production is carried out in July-August. If any other month is indicated on the lid, it means that frozen caviar was salted, or previously produced caviar was packaged. In any case, the quality of the product will not be up to par.
Press the lid of the jar with your finger. It should not sag and under no circumstances should it be swollen. The markings on the lid must be stamped from the inside; if the numbers are pressed inward, this is a fake. Counterfeit products are identified by poor-quality printing and the absence of detailed information about the product and manufacturer on the label.
When choosing which caviar to take - in a tin or glass jar - give preference to glass. Such containers are chemically neutral, unlike a tin jar, in which metal oxidation occurs. In addition, clear glass allows you to see the color, size and quality of the grain. If the caviar looks like it is covered in frost, it is fake.
When buying loose caviar, pay attention to the friability of the grain. The eggs should be easily separated from each other and not stick to the shoulder blade. If red caviar looks more like a sticky, shapeless mass, it is better to refrain from purchasing it.
Taste and color
The shades of red caviar directly depend on the type of fish. The most delicious caviar chum salmon Its color is orange with a red glimmer, the eggs are quite small, the film is thin and elastic. If the caviar is completely pale or yellow, it means it is overripe and has lost its taste. Second place goes to pink salmon caviar. Its eggs are orange and light orange. Dark red sockeye salmon caviar received bronze from Russians for its unique taste, but Europeans, on the contrary, consider it the best.
High-quality red caviar barely smells like fresh fish. In artificial caviar, herring milk is used as a flavoring agent, so a strong fishy smell gives away the fake. It tastes tough and very salty. If you are in doubt about what kind of caviar you bought - real or artificial, conduct a simple experiment. Throw two or three eggs into a glass of hot water, artificial caviar will dissolve in boiling water.
Keep an open jar of caviar in the refrigerator for no longer than 4-5 days. But under no circumstances put it in the freezer - the grains will burst and turn into puree.
It is recommended to serve caviar on the table in a crystal or glass caviar bowl, which, in turn, is placed on crushed ice in a caviar bowl. According to the rules of etiquette, this product should be eaten with small spoons and without bread. Classic sandwich with red caviar, according to nutritionists, negates true taste product and is poorly absorbed by the body.
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 a 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 issuance 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 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, because granular caviar salmon fish packaged in cans retains its quality longer and is more convenient for retail trade than barreled 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.
Red caviar – types, characteristics,
culinary application.
Caviar– raw or cooked fish eggs.
Caviar - nutritious product having great
nutritional value. Fish caviar contains nutrients
substances: easily digestible protein, B vitamins,
fats and minerals. The calorie content of red caviar is
per 100 grams of product – 270 calories. Does not contain
carbohydrates and unhealthy fats. Nutrients that
contained in caviar have a beneficial effect on the skin,
prevent the aging process and restore
affected areas of skin.
Today there are different types of red
caviar, which differ from each other in size and taste
and it depends on the type of fish:
Chum salmon caviar– has orange-red color, eggs the most
largest of all types of red caviar, in diameter
are 5-7 millimeters
Pink salmon caviar–has a bright orange color, eggs
They are small in size, 4-5 in diameter.
millimeters
Sockeye salmon caviar– has a bright red-orange color, sometimes
reaches dark ruby, the diameter of the egg
are 4 millimeters
Sima caviar– caviar of rare salmon fish. Has
orange-red color, egg diameter is 6
millimeters, tastes like sockeye salmon caviar, but without
bitter taste.
Coho salmon caviar– Has a bright red color, has a spicy
slightly spicy taste. The diameter of the eggs is 3
– 4 millimeters.
Chinook caviar– Has a bright red color, the diameter of the eggs
is 7 millimeters and is the largest,
has a bitter taste.
Trout caviar- Color ranges from pale yellow to
orange, the diameter of the eggs is 2-3 millimeters,
is the smallest caviar.
Some of the best are considered to be: pink salmon caviar and chum salmon caviar, for
pleasant taste without bitterness and orange color with shine.
watch the video
According to the division, salmon caviar is divided into:
Grainy– caviar made from fresh fish. Caviar
should be uniform in color, eggs dense and
strong, has a pleasant aroma and taste,
lightly salted.
Yastychna– caviar is prepared from eggs (shell bag, in
which contains caviar) of frozen fish. Caviar
should be: without ovaries, eggs should be
dense, whole and elastic, without discreditable taste and
smell.
and in terms of packaging - into barrels and cans.
Shelf life of caviar at temperatures from -4 to -6 degrees:
Barrel caviar with preservatives - 8 months.
Barrel caviar without preservatives - 2 months.
Canned caviar with preservatives - 12 months.
Canned caviar without preservatives - 4 months.
Storage at lower temperatures is not permitted,
since freezing damages the integrity of the shell
eggs, and the quality of the caviar is lost.
Red caviar in cooking:
Caviar occupies a special place of honor in cooking,
is a favorite delicacy of Russian people. IN
modern cooking, caviar has a decent place
a separate niche. Red caviar is served not only
an independent dish, and is also included in delicious and
beautifully presented dishes.
In addition to traditional sandwiches and tartlets with
red caviar, on the tables unusual ones appear
original snacks and salads that will not leave you
indifferent even the most sophisticated gourmets.
Appetizer – Life is good - Cake with red caviar.
Cooking technology:
1st layer - lay a sheet of lavash; 2nd layer - finely chopped
mix crab sticks with grated egg and
mayonnaise; 3rd layer – lay a sheet of pita bread; 4 layer –
Mash any canned fish in oil with a fork,
combine with grated cheese and mix with
mayonnaise; 4th layer – lay a sheet of lavash. You have
It turns out to be a snack in the form of a cake. Next is the top layer
grease the pita bread and sides of the cake well
mayonnaise. We put in cool place for an hour or two
impregnation. Before serving, top with mayonnaise
carefully spread red caviar in a thin layer,
decorate with roses from sliced fish and twigs
greenery Ready dish Serve immediately.
Salad with red caviar and boiled fish.
Cooking technology:
Boiled fish mode on small pieces. In a separate
dishes need to be mixed vegetable oil, A little
wine vinegar, chopped parsley and red caviar.
Mix carefully so as not to damage the texture.
caviar. Add the resulting mixture to the boiled fish and
leave to marinate for 25-30 minutes, in a cool place
place. Serve the salad chilled. Decorate when serving
lemon slices, sprigs of herbs and red caviar.
In the article we looked at types of red caviar and their brief description
characteristics, use of red caviar in cooking.
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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 what kind of caviar to buy - by weight or in tin cans, preference should be given to the latter. Weighed caviar daily exposed to harmful bacteria, in addition, you will not know the exact 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 the eggs of 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?
Except natural product, stores often sell artificial caviar made 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?
Valuable caviar is provided to us by different types of 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 the appearance and taste are 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 is about 4 mm in diameter and has a pleasant 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 truly delicious and quality product, you should carefully choose it.
Red caviar was and remains the most popular attribute of the festive table and a delicacy in expensive restaurants. She is valued as if she were her own unique taste, and due to its numerous beneficial properties. At the same time, many buyers have difficulty choosing a specific type of red caviar. The site store specialists offer to understand the differences between them, thereby making it easier for customers to purchase.
What is red caviar?
Red caviar is the mass of eggs produced by fish of the salmon family, in particular chum salmon, sockeye salmon, pink salmon, salmon, as well as chinook and coho salmon. The main region where it is mined is the Far East, in particular the Sea of Okhotsk. In addition, salmon fishing in the Atlantic Ocean has a certain value. The beneficial properties of this seafood obtained from different types fish, are almost no different from each other - there are only differences in the degree of severity of one or another effect. However, according to appearance There are obvious differences in taste and taste that must be taken into account when choosing red caviar.
Types of red caviar and their characteristics
Currently as food product The following types of red fish caviar are used:
Pink salmon caviar. This fish with red caviar is the most common among salmonids, so its final product is one of the most accessible on the market. Its characteristic feature is the bright orange color of the eggs, their universal taste and medium size (3-5 mm).
Coho salmon caviar. The caviar of this species of salmon fish is also medium in size (3-4 mm). It is characterized by the deep burgundy color of the eggs, as well as a rich, bitter taste.
Sockeye salmon caviar. It has a relatively small egg size (up to 3 mm), and is also distinguished by a rich or dark red hue and spicy taste With slight bitterness. This is the most expensive red caviar produced in our country.
Trout caviar. Its eggs are one of the smallest sizes among salmon - only 2-3 mm. Trout caviar has a distinct salty taste, and its color can vary from yellow to deep orange.
Chum salmon caviar. The bright orange eggs of this species of salmon fish have the largest size (up to 7 mm), for which such caviar is often called “royal”. Its taste value lies in its soft “creamy” taste, which is due to its high fat content.
Chinook caviar. It is also one of the largest - the size of the eggs reaches 6-7mm. Chinook caviar has a rich red hue, and its taste is distinguished by a combination of mild bitterness and spiciness.
The benefits of red caviar
Despite all the differences between its different types, salmon caviar has a pronounced anti-allergic, restorative and preventive effect, as well as other useful qualities. Red salmon caviar is one of the most valuable natural medicines, which returns strength to a weakened body and also perfectly strengthens the immune system. It contains a whole complex of active and nutritious substances, such as valuable microelements such as potassium, phosphorus, folic acid. At the same time energy value salmon caviar is superior to dairy and meat products, while it contains relatively few carbohydrates - the main source of calories in “land” food. For this reason, red caviar is beneficial for both adults and children.
Tasty and healthy black caviar is divided into the following types: Beluga (the most valuable. The eggs have a light, weightless taste, they do not have a fishy smell, they are large in size). Sturgeon (distinguished by its dark gray color, delicate taste, medium-sized grains). Sevruga (it has a characteristic smell, it is black in color, the grains are harsh, hard and small). Another classification: granular (the eggs are selected the same. The product […]
