Almost any festive feast is complete without red caviar. Therefore, it is important to know how to choose red caviar, which caviar is better - in glass or loose, which fish is better red caviar, and even how to eat red caviar correctly. Popular red caviar salmon fish three types: chum caviar - large orange eggs with red splashes and delicate taste; pink salmon caviar - medium-sized, bright orange in color, with a very slight aftertaste of bitterness; sockeye caviar - small dark red eggs with a strong odor and a 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 mild taste, it is nutritious and healthy. In addition, salmon caviar is certainly served on the most beloved Russian holidays - New Year and Shrovetide. 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 to hot pancakes! And, of course, it is important to choose the right red caviar.

Beneficial features red caviar

You can talk about the beneficial properties of red caviar of salmon fish for a very long time. Red caviar is one of the most nutritious foods, she has a big 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. Useful properties of red caviar are also in the fact that it is easily absorbed by the body!

So, red caviar - the most useful 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
• Polyunsaturated fatty acids Omega-3
• 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 the affected areas.

It should be remembered that caviar, 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 advised to consume no more than 2 sandwiches per day. The general recommendation of doctors is that red caviar is necessary for our body. Ideal if you use it 1-2 times a week.

Which red caviar is better

Often, those who want to buy red caviar are interested in what kind of fish caviar is better. Let's try to figure it out. Salmon caviar or red caviar is prepared from raw salmon caviar: chum salmon, pink salmon, 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:

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

diameter of eggs 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 sim;
diameter of eggs 5-7 mm - caviar of chum salmon and chinook salmon.

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

pink salmon caviar - orange;
caviar chum salmon has a pale red color with an orange tint;
sockeye caviar has a bright red color.

On our shelves, mainly red caviar of salmon fish of three types is presented:

1. chum caviar- large orange eggs with red splashes and a delicate taste;
2. pink salmon caviar- medium size, bright orange color, with a very slight aftertaste of bitterness;
3. sockeye caviar- small eggs of dark red color with a strong odor and a 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 caviar, which has a pleasant taste and an orange color with a sheen. The caviar of the remaining salmon has a redder color and an increased taste of bitterness.

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

Never buy red caviar in a tin. Tin is a 100% guarantee that there is a lot of liquid inside, the eggs are crushed. caviar in tin can- this is the second grade at best, at worst - it is either rotten caviar, or caviar with an excess of preservatives.
You should not buy red caviar not from the refrigerator.
If red caviar is in an open refrigerator, the temperature in it should not be higher than -5. If 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 is easier to choose loose caviar if you ask the seller to try it. Examine the caviar, smell it and try it!
The caviar grain should be clean, not cloudy in the light, with a small dot of a slightly darker color.
The smell of red caviar is a smell delicious fish, if the caviar does not smell at all - it is frozen, if it strongly pulls from the caviar - it is rotten or sour.
Red caviar should not taste too salty, now red caviar can be slightly sweet (from a new preservative - Varex).
If it feels a sour taste, the red caviar is 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 located - if you can see on the top edge white coating, then the caviar is sour.
Remember that pink salmon caviar is slightly bitter, and coho salmon caviar, even when fresh, most likely will seem too bitter.

• How to choose caviar in a glass jar

It is worth considering that when buying caviar in a jar, you overpay for the container (glass jar, jar with a lock) and pretentious names.
If you want to buy red caviar in a jar, pay attention to the production and packaging dates - there should be no more than 6 months between them.
Salmon go to spawn from July to September. This means that high-quality caviar should be harvested no later than the beginning of October.
High-quality red caviar, when turning the jar over, should not immediately begin to crawl along the walls, at most - the eggs will fall on the lid and then one or two.
If the red caviar immediately crawled when turned over, it is too liquid, there is a lot of juice in it.
Look at the jar of red caviar against the light - there should be no bursting eggs, foreign objects in the caviar.
The grain of red caviar should not be cloudy, with one dark dot.

Most people think that buy red caviar better in glass, since granular salmon caviar, packaged in jars, retains its qualities longer and is more convenient for retail trade than barreled red caviar. Caviar granular salmon fish is divided into 1 and 2 grades taking into account the state of grain, taste, smell of caviar and salt content in it:

• Caviar of the 1st grade should have whole elastic grains, there should be no films and blood in it. The salt content in caviar of the 1st grade is from 4 to 6%, of the 2nd grade - from 4 to 8%.
  • Characteristic signs: caviar of one breed of fish; uniform color; strong grain; pleasant aroma and taste without foreign aftertastes; slightly salted, salts 4-6%; lack of sludge and bursting eggs. For sockeye salmon and coho salmon caviar, color heterogeneity and a bitter taste are allowed.

How to eat red caviar

If you already know how to choose red caviar, then you just have to enjoy it. The soft and delicate moderately salty taste of eggs will give pleasure both in 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 for vodka.

You can serve regular sandwiches with butter and caviar or serve stuffed eggs with caviar.

And you can eat caviar the way it is done 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, and also serve it simply with cream.

Salmon caviar or red caviar is prepared from raw salmon caviar: chum salmon, pink salmon, salmon, and less often from sockeye salmon, coho salmon and chinook salmon. Different salmon eggs have different sizes and colors:

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

diameter of eggs 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 sim;
diameter of eggs 5-7 mm - caviar of chum salmon and chinook salmon.

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

pink salmon caviar - orange;
caviar chum salmon has a pale red color with an orange tint;
sockeye caviar has a bright red color.

On our shelves, mainly red caviar of salmon fish of three types is presented:

1. chum caviar- large orange eggs with red splashes and delicate taste;


2. pink salmon caviar- medium size, bright orange color, with a very slight aftertaste of bitterness;


3. sockeye caviar- small eggs of dark red color with a strongly pronounced smell 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 caviar, which has a pleasant taste and an orange color with a sheen. The caviar of the remaining salmon has a redder color and an increased taste of bitterness.

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

Never buy red caviar in a tin. Tin is a 100% guarantee that there is a lot of liquid inside, the eggs are crushed. Caviar in a can is the second grade at best, at worst it is either rotten caviar or caviar with an excess of preservatives.
You should not buy red caviar not from the refrigerator.
If red caviar is in an open refrigerator, the temperature in it should not be higher than -5. If 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 is easier to choose loose caviar if you ask the seller to try it. Examine the caviar, smell it and try it!
The caviar grain should be clean, not cloudy in the light, with a small dot of a slightly darker color.
The smell of red caviar is the smell of delicious fish, if the caviar does not smell at all - it is frozen, if the caviar strongly pulls - 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 it feels a sour taste, the red caviar is 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 located - if a white coating is visible on the upper edge, then the caviar is sour.
Remember that pink salmon caviar is slightly bitter, and coho salmon caviar, even when fresh, most likely will seem too bitter.

• How to choose caviar in a glass jar

It is worth considering that when buying caviar in a jar, you overpay for the container (glass jar, jar with a lock) and pretentious names.
If you want to buy red caviar in a jar, pay attention to the production and packaging dates - there should be no more than 6 months between them.
Salmon go to spawn from July to September. This means that high-quality caviar should be harvested no later than the beginning of October.
High-quality red caviar, when turning the jar, should not immediately begin to crawl along the walls, at most - the eggs will fall on the lid and then one or two.
If the red caviar immediately crawled when turned over, it is too liquid, there is a lot of juice in it.
Look at the jar of red caviar against the light - there should be no bursting eggs, foreign objects in the caviar.
The grain of red caviar should not be cloudy, with one dark dot.

Most people think that buy red caviar better in glass, since granular salmon caviar, packaged in jars, retains its qualities longer and is more convenient for retail trade than barreled red caviar. Caviar granular salmon fish is divided into 1 and 2 grades taking into account the state of grain, taste, smell of caviar and salt content in it:

• Caviar of the 1st grade should have whole elastic grains, there should be no films and blood in it. The salt content in caviar of the 1st grade is from 4 to 6%, of the 2nd grade - from 4 to 8%.


• Characteristic signs: caviar of one breed of fish; uniform color; strong grain; pleasant aroma and taste without foreign aftertastes; slightly salted, salts 4-6%; lack of sludge and bursting eggs. For sockeye salmon and coho salmon caviar, color heterogeneity and a bitter taste are allowed.

How to eat red caviar

If you already know how to choose red caviar, then you just have to enjoy it. The soft and delicate moderately salty taste of eggs will give pleasure both in 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 for vodka.

You can serve ordinary sandwiches with butter and caviar or serve stuffed eggs with caviar.

And you can eat caviar the way it is done 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, and also serve it simply with cream.

Processed and salted eggs of fish of various species - delicious delicacy, which is customary to eat with bread, pancakes, decorate salads with it or add to various snacks. It is known that caviar improves brain activity, strengthens the immune system and the 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 rapidly digestible protein, the quality of which can compete with meat.

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

Varieties of caviar

Conventionally, all types of caviar can be divided into three categories that characterize the product according to the family of fish, as well as the method of fishing. Caviar of different fish, even belonging to the same species, may vary 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, sockeye, chinook, coho salmon, salmon, pink salmon or catfish.
• Black caviar. It is obtained from sturgeon fish, such as beluga, sturgeon, stellate sturgeon, sterlet, spike. The most expensive caviar in the world, which is often referred to as "white black", also belongs to this category. Such caviar has a golden color, and it is obtained from adults (the older the fish, the lighter and more valuable the caviar) and albino fish. Today, black caviar is divided into granular jar and barrel caviar (cleaned of films and veins and having the appearance of whole, undeformed grains), pressed (pressed grains) and oval (grains are not separated from the connective tissue).
• Partial caviar, which is also called yellow or white. In fact, this is any caviar of any fish that does not belong to the salmon and sturgeon families. It is also divided into two subspecies: coarse-grained (pike, zander) and small-grained (carp, sabrefish). We also note that partials are not a family of fish, but the so-called method of fishing with a small-mesh net, which most often catches pike, bream, mullet, striped mullet, pollock and further down the list.

Types of black caviar

Beluga caviar

Beluga caviar

A type of caviar that is considered one of the most expensive and valuable in the world. Beluga caviar leads not only in terms of cost, but also in terms of nutritional value and palatability for which it is so appreciated by gourmets. 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 hundred-year-old fish. Naturally, the cost of such a delicacy is off scale and can reach €7,000 per kilogram.

It should be distinguished from caviar of bowfin fish, which looks 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 implausibly lower. Secondly, the taste, it will be coarser and "easier".

Sturgeon caviar

Sevruga caviar

Sturgeon caviar

Unlike beluga caviar, sturgeon caviar is much less popular, and also has a much lower price. It has a very specific taste, marine and even iodized. Some say that sturgeon caviar has an algae flavor. However, it is precisely for this unusual, unlike anything taste that caviar is valued.

By the way, among the advantages of sturgeon caviar is its light saltiness. To reveal a rich and unusual taste, during pickling, the brine is made less strong than, say, when preparing beluga caviar.

Sevruga caviar

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

Sterlet caviar

Kaluga caviar

Sterlet caviar

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

Kaluga caviar

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

Types of red caviar

Pink salmon caviar

Keto caviar

Pink salmon caviar

If you see familiar red caviar on the counter, then in most cases it will be pink salmon caviar. It has become widespread due to its bright and pleasant taste, as well as the high fecundity 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 won the favor of the masses. When buying, it is also worth considering that pink salmon caviar is often salted, so it is better to purchase it from trusted sellers.

Keto caviar

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

Trout caviar

The caviar of coho salmon and sockeye salmon looks almost the same.

coho caviar

Such caviar is considered the most useful among all varieties of red caviar due to the 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, because of which many do not like it.

Sockeye caviar

On the Russian market, sockeye salmon caviar is not so common, since in our country it is not particularly loved because of 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 an unusual flavor shade for us is considered delicacy and gourmet.

Trout caviar

Trout caviar is quite salty and has a noticeable bitterness, which is why it is rather unpopular among consumers. Meanwhile, it goes well with cream cheese 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 soft and non-aggressive in taste products.

Types of partial caviar

Pike caviar

Pollack caviar

Pike caviar

One of the most popular varieties of partial caviar. Pike caviar is much cheaper than all those varieties that we have described earlier. However, for all its cheapness, with the right salting, 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 useful and recommended for people with low hemoglobin.

Pollack 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 roe is not only rich in various useful trace elements, but also low in calories. In appearance, it resembles white paste and has a specific and very recognizable taste.

cod roe

Capelin caviar

cod roe

In terms of its nutritional and taste properties, cod caviar is not inferior to many noble types of caviar. It has a delicate taste and practically does not have a fishy tint. It is often used in the preparation of salads, snacks, and it 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 used 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 sold in small glass jars. Be sure to add spices to the pasta, which shade, and sometimes muffle the specific taste. Often you can also find smoked capelin caviar.

Flying fish caviar

Pike perch caviar

This caviar has a delicate pink color and a watery texture. It is impossible to call zander caviar gourmet or valuable, but despite this, it still enjoys popularity and love among consumers. Let's face it, the low cost of this product is largely the reason for good demand. When buying pike perch caviar, it is worth remembering that it is likely to contain a large amount of vegetable oil, which may affect its taste. 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 an independent snack, but it will also look great in sandwiches, as well as fried as part of pancakes.

Flying fish caviar

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

Caviar - very tasty and nutritious food product so it is appreciated all over the world. In Russia, almost every New Year's table and not only present this delicacy.

Varieties

There are 5 varieties of fish caviar:

Black caviar. Considered the most valuable delicacy, the source is the sturgeon breed (for example, sturgeon, sterlet and beluga).

Red caviar. For this species, fish from the salmon family is used, these are chum salmon, pink salmon, and also coho salmon, sockeye salmon.

pink caviar. Used pollock, cod,. Used for cutting sandwiches, canapes. It also makes various sauces.

yellow caviar. It is obtained from fish such as roach, bream, pike and pike perch, as well as from capelin, striped mullet and mullet. It is predominantly yellow in color.

artificial imitation. Such a product is obtained industrially. Seaweed is used for production, synthetic dyes are often used for coloring.

Caviar in the salmon family is distinguished by the color of the eggs and their size.

Pink salmon caviar- the diameter of the eggs is about 5 mm. The characteristics are as follows: bright orange color, pleasant taste, does not give off the sea and does not taste bitter, therefore the most popular among Russians.

caviar- the size of the eggs is about 5–6 mm. The taste is not to everyone's liking. The color is slightly brighter than pink salmon, has an amber tint.

Sockeye caviar- the diameter is about 4 mm. It is almost impossible to find it in stores in Russia. The brightest color is red.

coho caviar- diameter 4 mm. The taste is slightly bitter, but is considered the most nutritious. The coloration is dark red.

The benefits of caviar

Caviar consists of proteins, it has few carbohydrates, but a lot of healthy fats and easily digestible protein. With the constant moderate use of this delicacy, a person's metabolism, sugar, red blood cells and cholesterol levels are normalized, and the skin is restored.

It contains phosphorus, iron, calcium, manganese, potassium, iodine, copper, sodium, lecithin, protein with a complex of amino acids, folic acid, tocopherol, retinol, vitamins E, D, groups B and A, Omega-3 polyunsaturated fatty acids.

Thanks to the rich mineral composition, this tasty and healthy delicacy helps to strengthen the immune system, increase metabolism, normalize the functioning of the nervous system, support liver function. The abundance of iodine ensures the proper functioning of the human endocrine system.

We will help you figure out what types of this delicacy are, what caviar is useful for and what to look for when choosing in order to get really fresh and healthy caviar.

• Composition of caviar
• Comparison of red caviar

What is red caviar, and how does it differ?

Any red caviar is extracted from salmon fish. It depends on the type of red fish whether the caviar will be red or orange, large or small, how pronounced bitterness will be, and, of course, the cost. As a rule, on sale you can find caviar of six representatives of red fish: chinook salmon, sockeye salmon, chum salmon, pink salmon, trout and coho salmon. Most often, pink salmon caviar is offered in Russian stores, and chinook salmon (one of the most expensive species) is most likely to be found only in Primorye.

What salmon caviar is the best

There is no definite answer which caviar is the best, because it depends on the person's culinary preferences. The delicacy of each type of fish is distinguished by certain shades of taste. And the benefits of salmon caviar are approximately the same. It improves immunity, skin condition and vision, strengthens the nervous system, and serves as a good prevention of rickets.

How to choose high-quality caviar

First of all, evaluate the appearance of the product. If the color is too dark, it is a sign of staleness. If it's too light, it's overripe. The eggs themselves should be like a selection: the same size, without damage, foreign smell, films, blood clots, elastic. If the product is of high quality, it does not stick to the teeth, but bursts easily.
It is preferable to take the product in a sealed package, and not by weight.




The inscriptions on the packaging will also help you with the choice. You should choose first-class caviar, the second grade may contain caviar of several species of fish. It is important that the product is manufactured in accordance with GOST. This is a guarantee that it was mothballed for a month. If the product is manufactured according to specifications ( specifications), most likely the fish was caught far from production and it was frozen before packaging, which means that it is in many ways inferior to the Gost product in terms of taste and useful properties.
The composition of the product, in addition to itself, should include vegetable oil, salt, glycerin, antiseptic and no more than two preservatives.

The production date must be clear. It is best if the delicacy is produced in the summer. It is believed that it is during this period that the best caviar is preserved.

Now we suggest that you familiarize yourself with the rules for choosing this product in various types packaging:

in a tin can

The appearance of the can itself is important - the absence of swelling, damage, dents and rust. Do not forget to look at the production date, production schedule and composition. Shaking the jar, you should not hear a gurgle.




In a glass jar

The advantage of this type of packaging is the ability to visually examine its contents. If the caviar is fresh, when turned over, it does not immediately begin to slide along the walls. Check that there are no foreign objects and broken eggs in the jar. The color of the grains should not be too pale or yellow.




By weight

It is preferable to buy loose caviar in the first months of autumn. Then it is the freshest. It happens that expired caviar is tinted to give it a fresh look. The product must not have a strong odor. The eggs should be orange or red (depending on the type of fish), be sure to be even and elastic, have a small inclusion inside. If you see at least one black or white caviar, then all those adjacent to them are already affected. There should also not be a lot of liquid in the container with caviar - this proves that it has been repeatedly frozen.

Composition of caviar

The usefulness of a product is determined by its chemical composition. Each grain consists of a third of easily digestible protein. And the fat in the eggs is no more than 15%. This determines the low calorie content - about 250 kcal per hundred grams of product. In addition, caviar consists of a large number substances necessary for the body of any person. Such as iron, potassium, phosphorus, iodine, folic acid, polyunsaturated fatty acids, vitamins A, E, D.

Do you prefer large or small caviar?

It also depends on your culinary preferences. However, there is an opinion that delicious caviar- large size. We are talking about caviar. Its cost cannot be called democratic, but it is good in the absence of bitterness and a pleasant smell. Its size is approximately 5 mm. The trout throws the smallest caviar, but it is not for everyone, because it is often bitter.

Which salmon fish have the smallest and largest caviar?

The record holder in terms of size and cost is Chinook caviar. Her eggs are 7 mm in size. The grains are large and covered with a dense film.

The smallest, as we have already said, is trout caviar. It is most popular with Russian buyers due to its low cost.

Comparison of red caviar

Let's compare caviar in more detail different types salmon:

Keta. Chum salmon have large grains, reaching a diameter of 5-6 mm. Their shell is strong enough - it is difficult to break it, so the eggs do not burst or deform. As a rule, it serves as a decoration ready meals. The chum salmon eggs have a bright orange hue, in the light you can see a speck-embryo in them.

Pink salmon. The size of the eggs of this species of fish is 5 mm. The color can vary from orange to red. She possesses pleasant taste, in which there is no pronounced bitterness.

Red salmon. In our country, its caviar is quite difficult to find. The habitat of this red fish is off the American coast. The diameter of the grains is 4-5 mm, the color is saturated red. It has a slight bitter taste.

Kizhuch. Such caviar is also not easy to find in stores. It has a specific taste, with a noticeable bitterness, so it is not for everyone. However, it contains the highest amount of nutrients. The size of the eggs is 3-4 mm, the color is from crimson to red.

Conclusion