Caviar is a tasty and healthy product, which for most people is a symbol of wealth and luxury. Not a single New Year can do without sandwiches with red caviar, they buy it for other holidays. It is not surprising, because caviar can turn even an ordinary dinner into a real celebration.
However, this product appears on the tables of Russians quite rarely. Caviar is expensive, and choosing it is not easy. Which to prefer: in glass or in tin? Pink salmon, coho salmon or chum salmon? Inexperienced culinary specialists can get into trouble and make the wrong choice, and this is not only a waste of money, but also a spoiled mood.
If you also do not have the necessary knowledge on this issue, pay attention to our article. Below is the rating of the most delicious red caviar. Please note that it is rather conditional. It describes not only the types of caviar of different fish, but also the methods of packaging. You will also learn how to distinguish a real product from a fake one. Let's get started.
10. By weight
Is there a risk when buying weighted caviar? There is no consensus on this issue. Many will not decide on such a purchase, and in part they will be right. There is no guarantee that no harmful bacteria have entered the product. It is also unknown whether the storage conditions were met and who is the manufacturer of the goods.
Do not forget about the benefits of weighted caviar. The buyer can not only consider it, but also try it (with the permission of the seller). Thus, the risk of buying low-quality goods is significantly reduced.
By weight they sell caviar of all salmon fish, but it is better to buy it in specialized stores, and not in markets.
Useful advice: when buying by weight should pay attention to the appearance of caviar, he will tell what the seller hides. Caviar grains should be clean with a small dot in the middle. White plaque, a large amount of salt may indicate that the caviar has deteriorated.
9. In cans
It turns out familiar to most Russians tin jar - This is not the best option. Canned caviar is placed in such a container; it is considered second-rate.
Crushed grains, unattractive appearance - this is not the worst. Often in tin cans they pack a product that has started to deteriorate, after flavoring it with a good portion of preservatives. In addition, a certain temperature regime must be observed during storage.
It’s better not to risk it and not buy a product that you can’t even consider. If there is no other option, then choose a trusted manufacturer.
8. In glass jars
The most optimal packaging is glass. The taste of caviar lasts much longer, and it is also more convenient for retail customers. You can examine the product in detail and even verify its authenticity "by eye".
Good caviar when turning the cans will not drain onto the lid. There is an opportunity to see bursting eggs or foreign objects. Again, you will have to pay extra for such packaging. Caviar in a glass jar is an order of magnitude higher than weighted or tin.
7. Trout
The smallest caviar, grains in size reach 2 - 3 mm. They are elastic and sticky, the color varies from bright red to dark yellow. The shell of the eggs is medium hard. The product has a bitter taste.
This caviar is very popular with buyers. It has long been no longer a deficit, because thanks to artificial breeding trout, received mass distribution. Caviar is too salty to taste, so it is used to decorate sandwiches, canapes and salads. It goes well with cheese or cream, and will be a great addition to many dishes.
6. Sockeye salmon
Caviar sockeye salmon in appearance resembles trout caviar. Her grains are slightly larger and are painted in a more saturated red color. She has a very peculiar taste, which will be appreciated only by experienced caviar lovers. A month after the catch, she begins to feel a bit bitter, but this taste is light, unobtrusive.
Unfortunately, not everyone can try this product. On sale it can be met infrequently, and the cost is far from budgetary. In the past, sockeye salmon were quite common, intensive fishing led to the fact that now it has become much smaller.
In terms of artificial breeding, this fish is quite complicated, but there are companies that have achieved some success in this field.
5. Sim
A rare and expensive product. The eggs are bright orange. Diameter reaches 6 mm. It tastes soft and pleasant, similar to sockeye salmon caviar, but in this case there is no bitterness. Large, delicate - such a product will be an adornment of any table. If you have the opportunity to try caviar sims be sure to do it.
4. Coho salmon
The characteristic features of caviar coho salmon - dark red color and spicy bitter taste. The eggs are elastic, small, their diameter does not exceed 4 mm. This fish is not caught on an industrial scale, it is considered valuable. Caviar is expensive, and you certainly can’t buy it in an ordinary supermarket.
For reference: coho salmon caviar occupies a leading position in nutritional properties. It contains a large amount of vitamins and minerals, but not everyone will like it, as it has a bitter, sharp taste.
3. Pink salmon
The best-selling caviar. Pink salmon is the most common fish of the Far East coast. No wonder it is called the record holder of fishing. It is difficult to find a person who has not tried this caviar. The grains are round, shiny, in diameter reach from 3 to 5 mm, are painted in bright orange color.
Pink salmon caviar tastes good. It is universal, specific flavors are absent. When choosing eggs, you should pay attention to the size of the eggs. If they are very large, then the caviar is overripe. This is a poor quality product, it is better to refrain from buying.
2. Chum
The standard of taste. Caviar chum salmon considered a delicacy, as it has unique properties. It is as if melting in her mouth. The shell of eggs is very thin, bursts even with a slight pressure.
Appearance of grains causes appetite. They are large (up to 7 mm), bright orange with a reddish tint. Caviar does not smell like fish, does not bitter. Many people like its delicate taste.
Also, the product is often used to decorate dishes. At the beginning of the 20th century, chum salmon caviar bore the status of “royal”. At that time, it was the basis of Russian exports (caviar).
1. Chinook salmon
The rarest caviar. Chinook salmon or king salmon is the largest representative of the salmon family. Just try to try the product is unlikely to succeed, the fish is listed in the Red Book of the Kamchatka Territory, but in some places its catch is allowed. In any case, its price is quite high.
The lucky ones who tried caviar chinook salmonThey say it’s worth it. It has a delicate taste with light bitterness. The eggs are pleasing to the eye, they are large, easily separated from each other, do not stick together, are painted in a rich orange color.
No matter which caviar you prefer, all species have beneficial properties. This is a nutritious product, so do not get carried away. Safe dose - 5 teaspoons per meal.
Red caviar has a beneficial effect on the condition of the body. It enhances immunity, strengthens bones, stimulates the cardiovascular system, improves the condition of the skin, and neutralizes cancer cells. Of course, all this relates only to good quality red caviar.