How to choose caviar

On the shelves of shops we can find numerous jars with caviar. Some of them are cheaper, others are more expensive. Through the glass jars can also be seen that caviar from different manufacturers can differ in color and size of eggs. How to choose caviar among such a variety?

To begin with, you should take into account that caviar is different: natural and protein. Protein caviar is very different from natural caviar. It has a uniform composition and glossy luster. But the natural caviar differs in the heterogeneity of the coating of eggs. Natural caviar can vary greatly in color. We are accustomed only to distinguish between red and black caviar, but we also need to take into account the breed of fish whose caviar you are going to buy.

Red caviar of salmon fish species does not differ from black caviar either taste or composition. Just initially red caviar can be obtainedmore, so the price for it is lower. But still pay attention to the color of red caviar. Caviar orange with reddish tint. But caviar of sockeye salmon is not only heterogeneous in its composition, but also has a dark red color. The pink salmon roe has a light orange color.

note that the quality of red caviar depends on the size of the eggs. The smaller the eggs, the more valuable the caviar. All eggs should be whole and homogeneous. The color of the eggs should be bright. By the way, too dark caviar indicates that it was taken from stale fish. But too light color of caviar says that it is overripe.

Before selecting caviar, be sure to pay attention to GOST, which should stand on the bank. According to GOST, red caviar should be rolled into a jar within a month after salting. So you can be sure that the eggs were rolled directly near the fish catch site. By the way, you should also pay attention to the date of sunset in the banks. Natural caviar is mined in the summer, naturally, the date of manufacture should also be summer. But if you see that the date of manufacture, for example, December, this indicates that you have a product that has been repackaged or made from frozen yastikov.

In the latter case, this does not mean that the caviar is bad, it is simply produced in other technological conditions. Thus, for the production of such a product, frozen yastiki or salted-frozen caviar, which is supplied from the USA. This method makes it possible to salted and roll caviar in factories that do not fish. But do not forget that in the American caviar there will be an additional antiseptic - sodium benzoate.

Pay attention to the packing of caviar. Traditional are tin and glassjars. In glass jars, you immediately see what you are buying. But if you want to buy caviar in a tin can, you have to check it for quality. For this, wipe the jar: there should be no movement in it. But still you can determine the exact quality of red caviar only after opening the jar. Look, whether there is not in a jar of the burst eggs, whether there is no caviar of unpleasant smell or taste.

But the red caviar is sold not only in jars, but also by weight. Weighted caviar is much cheaper than a packaged caviar. But not everyone knows the shortcomings of caviar. Often such eggs are not allowed to drain properly during production so that they do not lose weight. But this is not all: the open package of caviar should be sold within one day, otherwise the pathogenic flora begins to develop in the product. According to the rules, this caviar should immediately be disposed of, but the sellers do not do this, because it is simply impossible to find out the date of production and opening the package to the buyer. To determine the quality of eggs, look at the eggs. If you see a lot of burst eggs, it means that the caviar is stale and stored incorrectly. Also often sellers pour sunflower oil in caviar, so that it does not dry out during storage. In this case, the taste of caviar is greatly spoiled.

So how to choose the right caviar? The correct red caviar is always in a vacuum package. And never chase the price, so as not to overpay twice.