Red fish caviar classification. Cost of fish caviar

Processed and salted fish eggs of various breeds are a delicious delicacy that is usually eaten with bread, pancakes, decorated with salads or added to various snacks. It is known that caviar improves brain activity, strengthens the immune system and cardiovascular system, and also has a positive effect on the quality of vision and is indicated for pregnant women. Caviar has a unique set of active substances, containing easily digestible iodine, phosphorus, iron, potassium, folic acid, polyunsaturated fatty acids, vitamins A, D and E. By the way, caviar is a rich source of quickly digestible protein, the quality of which can compete with meat.

The only thing is that it is better not to consume caviar for people with a tendency to edema and with atherosclerosis, hypertension and ischemic diseases. The reason is salt, which is contained in large quantities in the delicacy.

Varieties of caviar

Conventionally, all types of caviar can be divided into three categories, which characterize the product according to the family of fish, as well as the method of fishing. Caviar different fish, even belonging to the same species, may differ in taste, color and size. It is also worth highlighting the caviar of some mollusks, as well as grape snails and cuttlefish.

• Red caviar. It is obtained from salmon fish such as chum salmon, sockeye salmon, chinook salmon, coho salmon, salmon, pink salmon or catfish.
• Black caviar. It is received from sturgeon fish such as beluga, sturgeon, stellate sturgeon, sterlet, thorn. The most expensive caviar in the world, which is often called “white black”. Such caviar has a golden color, and it is obtained from adult individuals (the older the fish, the lighter and caviar is more valuable) and albino fish. Today, black caviar is divided into granular canned and barreled caviar (cleaned of films and veins and having the appearance of whole, undeformed grains), pressed (pressed grains) and ostichnaya (grains are not separated from the connective tissue).
• Partial caviar, also called yellow or white. Essentially, this is any caviar of any fish that does not belong to the salmon and sturgeon families. It is also divided into two subspecies: large-particle (pike, pike-perch) and small-particle (crucian carp, sabrefish). We also note that partial fish are not a family of fish, but a so-called method of fishing with a small-mesh net, which most often catches pike, bream, mullet, mullet, pollock, and the list goes on.

Types of black caviar

Beluga caviar

A type of caviar that is considered one of the most expensive and valuable in the world. Beluga caviar is a leader not only in cost, but also in nutritional value and taste qualities, for which gourmets value it so much. It has a nutty flavor and, contrary to popular belief, does not smell of fish at all. It is believed that the most delicious beluga caviar is the one that has a golden hue and was obtained from almost a century-old fish. Naturally, the cost of such a delicacy is off the charts and can reach €7,000 per kilogram.

It should be distinguished from bowfin fish caviar, which is very similar in appearance, and therefore it is often passed off as classic black caviar from fish of the sturgeon family. Recognizing a “fake” is not as difficult as it seems. Firstly, it will be distinguished by a price that will be incredibly lower. Secondly, the taste, it will be coarser and “simpler”.

Sturgeon caviar

Unlike beluga caviar, sturgeon is much less popular and also has an order of magnitude lower price. It has an extremely specific taste, marine and even iodized. Some say that sturgeon caviar has a seaweed taste. However, precisely for this unusual, no matter what similar taste and caviar is prized.

By the way, one of the advantages of sturgeon caviar is that it is lightly salted. To reveal the rich and unusual taste, during pickling, the brine solution is made less strong than, say, when preparing beluga caviar.

Sevruga caviar

The circle of elite caviar is completed by stellate sturgeon, which is slightly inferior in value and taste to its more expensive counterparts. The only thing in which it is a leader is in the amount of fat in the composition. Sevruga caviar is very high in calories and is contraindicated for those losing weight. However, if you are not on a diet and can afford too much, you will enjoy the subtle but memorable taste of caviar. Compared to sturgeon, it seems much less pronounced, but, believe me, that doesn’t make it any worse.

Sterlet caviar

Like sturgeon, sterlet caviar has a pronounced marine flavor, which, however, is much softer. However, in general, such caviar is more specific due to its strong fishy aftertaste. Of all sturgeon, sterlet caviar is the cheapest, which, of course, does not make it any less tasty. As they say, there are no comrades for taste and color, which is why you can find fans of this variety of caviar among gourmets.

Kaluga caviar

The taste of this caviar is somewhat similar to beluga caviar, but only with a less pronounced taste and a nutty hue. In addition, in terms of fat content and calorie content, it is significantly ahead of its colleague, but it is these qualities that make it so tender and soft.

Types of red caviar

Pink salmon caviar

If you see familiar red eggs on the counter, then in most cases it will be pink salmon caviar. She got widespread due to the bright and pleasant taste, as well as the high fertility of this fish, which allows the product to be produced in large quantities. Thanks to its universal taste - not too fishy, ​​but at the same time recognizable, it has won the favor of the masses. When purchasing, it is also worth considering that pink salmon caviar is often over-salted, so it is better to purchase it from trusted sellers.

Chum salmon caviar

The fattest of all types of red caviar. Meanwhile, precisely because of its calorie content chum salmon caviar It has a delicate and pleasant oily taste, which, however, not everyone likes. It is mined in much smaller quantities than pink salmon caviar. This is due to the unpopularity of such caviar among consumers.

Coho salmon caviar

This caviar is considered the most useful among all varieties of red caviar due to its excellent composition of active substances. However, despite these advantages, coho salmon caviar has not found much popularity among consumers. As for the taste, it is quite specific and has a noticeable bitterness, which is why many people dislike it.

Sockeye salmon caviar

On Russian market Sockeye salmon caviar is not found so often, since in our country it is not particularly loved due to its pronounced fishy taste. It is also interesting that it is precisely because of this specific feature that it is extremely popular in Europe and America, where such a flavor, unusual for us, is considered delicacy and gourmet.

Trout caviar

Trout caviar is quite salty and has a noticeable bitterness, so it is quite unpopular among consumers. Meanwhile, it goes well with cream cheeses and many others fermented milk products, which is why it is often used in the preparation of rolls and other snacks with an abundance of products that are soft and non-aggressive in taste.

Types of partial caviar

Pike caviar

One of the most popular varieties of partial caviar. Pike caviar is much cheaper than all the varieties that we described earlier. However, for all its cheapness with the right salt it can be extremely tasty and in no way inferior to its more expensive and sophisticated neighbors on the store shelf. In addition, pike caviar is very healthy and is recommended for people with low hemoglobin.

Pollock caviar

An extremely popular variety of partial caviar, which is presented on a large scale on the shelves of our stores. It is useful to know that pollock caviar is not only rich in various beneficial microelements, but also low in calories. By appearance she reminds white paste and has a specific and very recognizable taste.

Cod roe

According to its nutritional and taste properties Cod caviar is not inferior to many noble types of caviar. She has delicate taste and has virtually no fishy tint. It is often used in the preparation of salads, snacks, and also goes well with bread and all kinds of vegetables. Cod eggs are very small and have a peach color.

Capelin caviar

Capelin caviar has a very unusual, sharp and not the most unambiguous taste, so it is practically not consumed in its “pure” form. However, it can often be found in stores in the form of a paste: capelin caviar is mixed with various oils or mayonnaise and are sold in small glass jars. Be sure to add spices to the paste, which highlight and sometimes mute the specific taste. You can also often find smoked caviar capelin.

Pike-perch caviar

This caviar has a delicate pink color and watery consistency. It is impossible to call pike perch caviar gourmet or valuable, but despite this, it is still popular and loved among consumers. Let's face it, the low cost of this product is largely the reason for the good demand. When buying pike perch caviar, it is worth remembering that it will most likely contain a large number of vegetable oil, which may affect its taste characteristics. Especially if the caviar was produced quite a long time ago.

Bream caviar

Bream caviar is one of the few that can be eaten raw. It has a golden color, and the eggs themselves are small and crumbly. Fans advise eating bream caviar as independent snack, but it will also look great in sandwiches, as well as in fried as part of pancakes.

Flying fish roe

Flying fish roe is rarely eaten as a rich product. Much more often it can be found in sushi or rolls. This caviar is convenient to use for decorating dishes, tinting it with various food coloring. Meanwhile, it could become an ideal dietary food product due to its low calorie content and high content easily digestible protein.

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

Caviar is the eggs of various fish species that have undergone special processing. 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.

Main types of caviar:

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

Classification of black caviar

Varieties of black caviar depending on the processing method:

1. Granular - caviar that, immediately after catching the fish, is rubbed on a sieve, due to which its grains are completely cleaned from the crust, preserving round shape, and then lightly salted with fine table salt. The ovary is a shell sac consisting of a durable film that envelops each egg;
2. Pressed - caviar that is salted in eggshells immediately after catching the fish, and then laid out in small troughs, slightly dried and only after that cleared of eggshells and pressed in special vats. Sevruga is considered the best pressed caviar - it has a delicate aroma and delicate taste;
3. Troishnaya (or ternary) - caviar that is prepared in exactly the same way as granular caviar, but, unlike the latter, it is not salted, but poured over with warm strong brine, then leans back on a sieve, and when it has completely drained, it is hermetically packed into barrels. Made for special occasions;
4. Yastychnaya is caviar that is salted together with the yastyk, quite steeply, and goes on sale in this form. This is cheap caviar, often over-salted, with a compacted consistency and a matted or dried appearance.

Calorie content and varieties of black caviar

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

Main types of black granular caviar:

1. Beluga caviar is in first place in terms of taste and nutritional value, the eggs are silver or dark gray in color with a subtle nutty flavor. Calorie content – ​​237 kcal per 100 g. Nutritional value: proteins – 27.2 g, fats – 14.2 g;
2. Sturgeon caviar is yellowish or brownish caviar, smaller than beluga caviar, with a sharper taste, in which a hint of sea and algae is felt. Sturgeon caviar is cheaper than beluga caviar. Calorie content – ​​203 kcal per 100 g. Nutritional value: proteins – 28 g, fats – 9.7 g;
3. Sevruga caviar - the eggs are small, but more elastic than beluga, 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 packaging method:

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

Classification of red caviar

Main types of red caviar:

1. Pink salmon caviar is the best and most widespread in Russia. The eggs are medium-sized, orange in color, with a pronounced marine aroma and a light, barely noticeable bitterness;
2. Chum salmon caviar is considered the most delicious. The eggs are larger than those of pink salmon, with a thin elastic film, bright orange in color;
3. Coho salmon (silver salmon) caviar – 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, delicate creamy taste and noticeable bitterness;
4. Sockeye salmon caviar is not popular in Russia, but Europeans pay tribute to its unique, spicy taste With slight bitterness. The eggs are small, rich red in color;
5. Trout caviar - usually served on canapes 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 is salted more strongly and has the same taste standards. The caviar is freed from the 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 are only first and second grades. The calorie content of red caviar is from 230 to 270 kcal per 100 g. The protein content is 31-35%, fat - 11-18% (per 100 g of product).

Pink caviar is no less healthy than red caviar, but contains less fat, so its calorie content is half as high. Prepared in the same way as red caviar. Produced only in granular form.

Classification of yellow (partial) caviar

Varieties of yellow caviar depending on the processing method:

1. Yastik caviar – salted in yastyk in two ways:

• in dry wooden chests for 8-12 days, and then washed and placed in barrels. This is how the caviar of pike perch (called galagan), roach and bream (called tarama) is salted;
• in strong brine for 3-4 hours, after which it is dried for 2 weeks (moleline caviar);

2. Breakout caviar– it is salted only after freeing itself from the joints; it may contain preservatives and vegetable oils. This method is used to prepare the caviar of pike, roach, bream and pike perch.

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

What would New Year be without red caviar on the table?! Red bubbles melting in your mouth combined with the golden shimmer of champagne create a feeling of celebration and luxurious life. Which red caviar is the best, and what kind valuable qualities hidden in it - let's look at it in more detail.

What is it and what do you eat it with?

This product is currently considered a delicacy.

Red caviar is spawned by all types of salmon fish, such as trout, pink salmon, chum salmon, coho salmon, sockeye salmon, Chinook salmon, etc.

The grains of this product are usually large, from burgundy and bright red to orange, with bubbles inside.

The most common type is red pink salmon caviar. It is this product that often ends up on our tables, since pink salmon spawn frequently and abundantly.

The taste of caviar varies depending on the type of fish. So, pink salmon caviar has a pleasant classic taste with a pronounced marine aroma; sockeye and coho salmon - slightly bitter; for chum salmon it is creamy.

At the same time, in the store, of course, you will find an already processed product - mixed with salt, oil and antiseptics.

Based on the method of preparation, a distinction is made between granular and pressed caviar. The latter is a puree, which is prepared from a mass unsuitable for the production of the first type.

The size of caviar is:

• the largest (royal) - chum salmon and chinook salmon (about 7 mm in diameter);
• medium - pink salmon (5 mm);
• small - sockeye salmon and coho salmon (4 mm);
• the smallest is trout (2-3 mm).

If you are wondering which red caviar is best to choose, we advise you to pay attention to your own taste preferences, since the composition of these types of this product is almost identical.

Production stages

If you have repeatedly wondered what the best producer of red caviar is, then information about the manufacturing process of this product will be interesting.

The bulk of fish for the production of red caviar is caught on Sakhalin and Kamchatka (Pacific Ocean).

There are 4 stages.

• Cutting: the fish is gutted, and yastyks (bags) with caviar are taken out of it. Sorted by type. Conscientious manufacturer will never mix a product in order to inflate the price and profit from it.
• Screening: raw caviar is taken out from the nests using a machine called a butara.
• Salting: occurs in a strong salt solution (brine), time - 15 minutes, saturation should be 4%.
• Packaging: they “squeeze” the caviar in a special apparatus, after which the master adds vegetable oil, preservatives, antiseptics. At this stage, the caviar is also scanned for the presence of foreign bodies (films, blood).

Then they are laid out in appropriate containers.

Compound

When answering the question of which red caviar is the best, a lot depends on how it was made and under what conditions.

Usually on the label you can find the following information: caviar, salt, vegetable oil, preservatives. Sorbic acid E200 and sodium benzoate E211 are often used as the latter. Don't worry, in small dosages they are not harmful.

Hexamine (E239) is currently no longer used because it is toxic - passing through the kidneys, it decomposes to formaldehyde, so this is also worth paying attention to when studying the label and choosing a product.

Red caviar comes in 1st and 2nd grade. GOST 18173-2004 provides the indicators on which it is determined.

Thus, second-grade caviar will look less presentable.

Package

The container where red caviar is stored must be free of damage, rust (if tin), chips, etc.

When labeling cans, the type of fish must be indicated. Preservatives and vegetable oil may be present in the composition, but stabilizers and thickeners are best avoided.

If you choose caviar in a jar, remember that the manufacturer must indicate the type of fish, date of manufacture, expiration date, composition, grade; indication of GOST is optional, but encouraged. The date should be embossed from the inside.

If you purchase a product in glass containers, carefully examine the eggs - they should not be wrinkled, white spots may indicate spoilage of the product.

If there is a lot of excess liquid in the jar, it means that the caviar has been frozen or the expiration date has expired.

The product is stored at temperatures from -4 to -6 without preservatives for 4 months, with preservatives - 12.

Value

Red caviar is irreplaceable in its useful qualities, since it contains vitamins such as PP, E, C, B1, B2, A, D, E, minerals- fluorine, iron, magnesium, molybdenum, phosphorus, potassium, sodium, magnesium, calcium; omega-3 fatty acids.

Basically, fish eggs consist of protein, which is absorbed by the human body more easily than an animal. Caviar can be eaten by children from 3 years of age, and for pregnant and nursing mothers it is allowed only in moderate quantities, since it contains salt.

Lecithin removes cholesterol, folic acid- the key to healthy skin and the absence of anemia. Also, consuming the product increases hemoglobin, strengthens the immune system, strengthens the heart and blood vessels, and improves brain function.

Moreover, according to scientific research, caviar is an aphrodisiac for men because it increases testosterone levels.

This product will not spoil your figure, because 100 g contains only 240-260 kcal.

Many people wonder which month’s red caviar is the best. Since salmon spawning usually occurs in July-August, you should choose the product in jars that have the date of this period on them, otherwise you may bring home frozen caviar, which is no longer as tasty.

Selection rules

What is the best red caviar? Let us note the main points that are worth paying attention to:

• container - without smudges, drops;
• the eggs are elastic;
• the color is the same;
• presence of a kernel in the grain (light spot);
• no sticking;
• moderately salty, without strong bitterness;
• dry (crumbly), i.e. minimum liquid;
• there should be no unnecessary elements - clots, films;
• procurement time: July-August;
• the date on the jar must be stamped from the inside;
• The composition should not contain the preservative E239 (urotropine).

Many experts are convinced that in order to answer the question of which red caviar is considered the best, you need to find out what region the fish comes from. Thus, in Kamchatka there is an ideal raw material for preparing red caviar, since the climate for spawning here is quite acceptable, the salinity is not as high as in the open ocean.

Red or black?

You have already learned a lot about the first type of caviar, but the black one remains a mystery. Let's find out which one is healthier and tastier.

Black caviar is a product made from sturgeon fish (beluga, sturgeon, stellate sturgeon). Currently considered a rare dietary delicacy.

Black caviar can be granular, pressed or poached, while red caviar is mainly valued only from grains.

This product is rich in amino acids, aspartic and glutamic, omega-3, contains leucine, lysine, minerals, phosphorus, iron, magnesium and vitamins.

Of course, the price of black caviar is much higher than red caviar, since the process of its extraction itself is more complicated. Only fish that have reached 10-15 years of age mark; they rarely go to spawn. And due to mass poaching, most sturgeon species are listed in the Red Book as endangered.

That is why red caviar is more affordable.

Red caviar is inferior in taste to black, but in value and properties they are almost the same.

Test purchase

It's not so easy to choose good red caviar. Which company is better? Probably, many people know that for a long time Channel One has been broadcasting a program in the interests of consumers called “Test Purchase”.

So, on the eve of the 2016 New Year, citizens chose which brand of red caviar was better. The winner of the program that year was the company PARSAH LLC, located in Yuzhno-Sakhalinsk, Sakhalin Region. Their caviar is prepared from freshly caught pink salmon in accordance with GOST 18173-2004. The product is available in metal can with a halographic key on the lid, and sometimes even with an additional lid for convenience.

In 2015, the champion of the “red” was JSC “Russian Sea”, in 2014 - LLC “Company Tunaicha”.

In this program they suggest checking the quality of red caviar in the following way: blow on the eggs laid out on a dry flat plate. If it rolls, it’s good, the caviar is natural and prepared according to the rules, otherwise the technology is broken or the product is of poor quality.

Let's also check popular reviews about red caviar - which manufacturer is better? Consumers gave many “stars” to the Sakhalin Caviar Company, the aforementioned PARSAKH LLC, Sakhalin Fish, the North-Eastern Red Gold Company, Orlando, and Kites.

Treat like a king

So, having decided which is the best red caviar, you can start creating culinary masterpieces and, accordingly, tasting.

According to almost 90% of Russians, on their New Year's tables there are sandwiches from white bread with butter and caviar. How well they go with champagne!

If you are thinking about your figure, you can replace the butter and bun with an egg, chicken or quail. In this form, the dish looks very elegant and festive, and there are much fewer calories.

Foreigners think that pancakes with caviar are a primordial Russian dish and truly admire him.

Mostly this product used to decorate dishes, giving them “chic”, but many use it not only in appetizers, but also in salads and soups.

Red caviar goes well with many types of foods, such as squid, shrimp, cheese, fish, tomatoes, herbs, carrots, radishes, avocados, champignons, etc.

In any case, no matter what dish you prepare with her “participation,” it turns into a royal treat.

Red caviar is a valuable and very useful gift of nature. Like any product, it will have beneficial influence on the body when consumed in moderate quantities. You should not overeat it, since it still contains salt and preservatives.

At the same time, do not forget about the rules for choosing caviar, then you can always please your household with fresh and healthy “red”.

Almost any festive feast Can't do without red caviar. Therefore, it is important to know how to choose red caviar, which caviar is better - in glass or by weight, which fish red caviar is better and even how to eat red caviar correctly. Three types of red salmon caviar are popular: chum salmon caviar - large orange eggs with red splashes 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. Let's figure out how to choose high-quality red salmon caviar.

Red salmon caviar

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

Useful properties of red caviar

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

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

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

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

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

Which red caviar is better

• size of red caviar eggs - which fish has the largest
  

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

Our shelves mainly offer red salmon caviar of three types:

1. chum salmon caviar– large orange eggs with red splashes and a delicate taste;
2. pink salmon caviar– medium size, bright orange color, with a very slight bitter taste;
3. sockeye salmon caviar– small eggs of dark red color with a strong smell and bitter taste.

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

• How to choose loose caviar

• How to choose caviar in a glass jar

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 must have intact elastic grains, there should be no films or blood in it. 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.

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

Useful properties of red caviar

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

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

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

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

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

Which red caviar is better

• size of red caviar eggs - which fish has the largest
  

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

Our shelves mainly offer red salmon caviar of three types:

1. chum salmon caviar- large orange eggs with red splashes and a delicate taste;
2. pink salmon caviar- medium size, bright orange color, with a very slight bitter taste;
3. sockeye salmon caviar- small eggs of dark red color with a strong smell and bitter taste.

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

• How to choose loose caviar

• How to choose caviar in a glass jar

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 trade 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 must have intact elastic grains, there should be no films or blood in it. 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. The soft and delicate, moderately salty taste of caviar will bring pleasure both in its 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.

You can serve 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.

Previously on the topic: