When is the best time to buy red? Eggs are spawning time. When do salmon spawn? A gourmet's delight

Probably each of us has a friend who will tell you that he bought the most beautiful red caviar at a ridiculous price. This may be true if this very connoisseur of delicacies went on a business trip to Sakhalin and bought beautiful, fresh caviar there. Yes, it’s good to live by the sea or have fishermen friends!

But if you think about the journey caviar has taken to our stores, it becomes clear that it can no longer be “the freshest” and the main indicator of quality is adherence to cooking technologies that will allow the delicacy to arrive on our table in the best possible way. Only specialists can evaluate the quality of canned caviar through examination. It is worth looking at the page of the independent non-profit organization in the field of consumer rights protection “Roskontrol” to get acquainted with the results of examination of many domestic products, including red caviar.

Without complete information about the product and manufacturer, we can only rely on expert advice when standing in front of the counter with red caviar.

How to choose red caviar in tins

Glass packaging is preferable to tin packaging. We can evaluate the caviar by eye: there should be no liquid in the jar, the consistency should be dense, the eggs should be whole, full, not wrinkled, the color should correspond to the type of fish (pink salmon caviar is orange, chum salmon caviar is pale red with an orange tint, caviar sockeye salmon - bright red)

Shake the tin jar in your hands - the contents should not gurgle or roll around inside the package; a jar of good caviar does not make any sounds. The shelf life of caviar in a tin jar should be indicated on the lid with raised numbers, and not marked in any other way.

How to choose red caviar in a plastic jar? It is preferable to buy caviar in plastic packaging in large supermarkets, specialized fish pavilions or stores that, as a rule, work with trusted caviar suppliers.

Caviar, which is sold by weight, raises the most questions related to its storage conditions. It's better not to take risks.

Read the label to choose the right red caviar

On the jar of caviar you should find the following information:

Name on the label “Granular salmon caviar”, type (chum salmon, pink salmon, sockeye salmon), grade 1

Full information about the manufacturer, availability of GOST or TU, date of manufacture, expiration date

The list of ingredients includes only caviar, salt and 1-2 preservatives

Which variety of red caviar to choose

First grade caviar. It is salted immediately after catching and cooled to -4 C, sent to production, where it is packaged or canned. Does not contain films or blood clots, best quality. The smell of such caviar is the smell of delicious salted fish.

Second-grade caviar is frozen after catching; the salting process takes place in production. Almost no aroma.

Which caviar is better

It's a matter of taste. It is believed that consumers most often choose pink salmon and chum salmon caviar, which is larger, has a pleasant taste and is orange in color with a shine. Other salmon caviar is brighter and may have an increased bitter taste.

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.

What kind of caviar should you not eat?

There are factors that should alert you after you open the jar. Damaged caviar can be returned to the seller by keeping the receipt and indicating signs of spoilage.

Caviar is too salty

Caviar is noticeably bitter

Has a sour taste

There is a white coating along the edge of the jar after opening.

The grain is wrinkled, cloudy, not transparent

Caviar has an unpleasant smell of rancid oil

The caviar is too liquid, the eggs do not separate from each other, there are strange inclusions

Let's first figure out which packaging for caviar is preferable? On sale this “red gold” is found in three different types of packaging:

plastic container (when caviar is sold by weight);
glass jar;
tin container.

The biggest disadvantage of caviar in a tin is the inability to see the product itself. It turns out that we are buying a “pig in a poke”. You can appreciate the taste and quality only at home, when we open the treasured jar. That is why always pay attention to the quality marks on such packaging.

With glass containers the situation is a little better. Here you can at least see what the eggs look like - their integrity and density, size and color. You can even twist the jar and examine the contents for friability. You will also recognize the taste at home.

It’s good if you’re lucky and buy excellent quality caviar in a tin or glass jar the first time, remember the manufacturer, type of packaging and packing. Now you will always buy with confidence what you are sure of.

Caviar in bulk has both pros and cons. What are the positive aspects of such a product? You have a great opportunity to evaluate it externally, smell it and even ask the seller to try it.

What are the disadvantages? When buying red caviar by weight, we know practically nothing about it - who is the manufacturer, when and where it was made; There is no guarantee that this is a natural product.

But it still happens in our country that workers at an industrial plant for the production of red caviar do not put all of it in jars in the workshops, but take some of it out and sell it by weight. If you have such acquaintances, then, honestly, you are lucky. This is a good chance to purchase a quality product at a lower price than in a store, while seeing and trying what you are buying.

Red caviar of salmon representatives

Red caviar is obtained from fish of the salmon family.

Chum salmon eggs are mostly orange in color, with a rather pronounced red tint, you can call them “amber”; dense, 5-6 mm in diameter.

Sockeye salmon spawns dark red, sometimes even burgundy, eggs. The eggs are small, 3-4 mm.

Pink salmon caviar has a whole range of orange shades (from light to dark). The eggs have an average diameter of 4-5 mm and are distinguished by a soft shell that bursts easily.

Trout has yellowish caviar and very small eggs, 2-3 mm each.

Another fish is a representative of salmon, the caviar of which can be found on sale - this is coho salmon. She has medium eggs of 3 mm in burgundy color. Remember, the caviar of this fish is bitter.

Caviar production is not a particularly complicated process. The fish is caught, the caviar is removed from it and salted. If you manage to purchase red caviar, salted in July-August during the spawning period, right at the fishing site, then this is real caviar. It is stored for 4 months, so to enjoy the taste all year round, you cannot do without preservatives.

How to choose good quality red caviar in a store

If you buy a product in any container, carefully inspect it (packaging/container). The jar should not show signs of deformation or swelling. The sealing of glass containers should be tight. Shake the jar; there should be no gurgling sounds.

Be sure to read the information on the container. Find out the date of production (salting) of caviar, find the assortment mark (the word “CAVIAR”), the name of the manufacturing plant indicating the shift number; the fishing industry index (“letter “P”) must be present). The numbers should be extruded from the inside of the can. If you see numbers imprinted on the outside, put the jar back in its place and move away, it is 100% fake.

The following components are allowed in red caviar: salt, glycerin (prevents the eggs from drying out), preservatives (without them the product cannot be preserved for a long time). Other additives no longer comply with GOST.

GOST provides for rolling caviar into jars within a month after salting. Not later. Therefore, if you want to choose high-quality red caviar, pay special attention to this date too.

The manufacturer is required to indicate the name of the fish from which the caviar was extracted and salted.

If you decide to choose red caviar in a glass container or by weight, make sure that the fish eggs are all whole, clean and identical, and have a uniform color.

It is better to purchase goods in supermarkets or specialized stores. Such establishments try to comply with the storage conditions of products as much as possible. If it happens that the caviar turns out to be of poor quality, if you have a receipt, you can issue a return or exchange.

Pay attention to the price, a 140 gram jar should cost $6 and up. Anything that costs less is either of questionable quality, expired, or not caviar at all.

How to properly store red caviar after purchase

1. Do not use the product later than the expiration date indicated on the package.

2. Do not keep the jar open for longer than five days. This will lead to the appearance of microorganisms and a bad smell, and the caviar itself will begin to dry out little by little.

The first thing to remember is that salmon is not a fish! This is a whole family of fish, which includes chum salmon, pink salmon, coho salmon, and sockeye salmon.

The taste of caviar from different types of fish varies significantly. Therefore, if the jar simply says “salmon caviar,” this means that there could be anything in there, even “porridge” mixed from different types and quality of caviar.

What to look for

✓ Labeling

It is best to choose caviar with markings GOST on packaging and produced in Kamchatka and Sakhalin. This way you will reduce the likelihood that the caviar is made from stale frozen eggs - a thin shell containing caviar. They are frozen when the manufacturer cannot immediately process the caviar. It is better to choose a product labeled first grade. Caviar packaged in the same place where it is caught is better than that which is placed in jars in non-fishing areas. Needless to say, frozen caviar is not as tasty as fresh caviar?

✓ Appearance

When buying caviar in a glass jar or in bulk, consider it before purchasing. First grade eggs must be whole, not stuck together, and of the same color and size. When turning the jar over, the caviar should not immediately begin to crawl along the walls. Caviar that contains too much “caviar juice” (juice) will immediately slide onto the lid.

This product is actually a “natural antidepressant”, which is why it is so important that it is prepared according to all the rules. Rating of the best chocolate.

✓

Compound

Caviar, salt and preservatives (with the exception of E239, which is hazardous to health) - this is the ideal composition of the product. There is no caviar without preservatives: if they are not listed, then the manufacturer is being disingenuous. The permissible amount of salt is 4-6% percent. This is not a matter of taste, but the strict requirements of GOST.

✓ Storage temperature

If there is a thermometer in the refrigerator, check at what temperature the caviar is stored. Ideal for her is from −4 to −6 °C. The shelf life of caviar without preservatives is shorter: barrel caviar is stored for 2 months, and canned caviar is stored for 4 months from the date of production.

✓

Best before date

The shelf life of caviar without preservatives is shorter: barrel caviar is stored for 2 months, and canned caviar is stored for 4 months from the date of production.

The All-Russian Research Institute of Fisheries and Oceanography has developed technologies for preparing salmon caviar using freezing and pasteurization methods. They help to approximately double the shelf life (up to 8 months). At the same time, the appearance, color, consistency, smell, taste, shell strength and vitamin value of caviar are completely preserved.

✓ Bank

The embossed numbers on a tin factory can of caviar should be convex, not depressed - this is a sign of a factory product. Inspect the jar for external damage; it should not be swollen. Give preference to caviar in transparent glass or plastic containers: you can see the eggs in it. In addition, glass does not affect the taste of the delicacy.

Lid

It should have the word “caviar” in the third row and two rows of raised numbers - the date of manufacture and the number of the master. If the numbers are pressed “inside the jar”, most likely it is a fake.

✓

Price

Caviar is an expensive product, and a 140-gram jar, even on sale, cannot cost less than 180 rubles.

✓

Date of catch

July and August are of the highest quality. The label should contain the dates of manufacture and packaging: the closer they are to each other, the better.

✓

Types and color of caviar

Whenever possible, choose chum salmon caviar. Experts believe that it is tastier than pink salmon and salmon. It is easy to distinguish: small orange eggs with a red glow in a thin elastic film.

Black- in sturgeon (sturgeon, beluga, stellate sturgeon, sterlet).
Red- in salmon (chum, salmon, chinook).
Pink- in whitefish, vendace, pollock.
Yellow- in pike, pike perch, roach, ram, mullet, mullet.
White- in snails.
Orange- in sea urchins.
Green, black and purple- the flying fish has tobiko. Its natural color is brown, so it is tinted with wasabi horseradish, cuttlefish ink or seaweed pigments.
White with a golden tint- an albino beluga. This is the most expensive caviar in the world!

Signs of low-quality caviar

If you decide to buy loose caviar, but when you scoop it up with a spoon flows like sludge, which means it was most likely frozen. Other signs of a low-quality product - foreign inclusions(blood clots, a large number of films from the ovaries), bubbles and white coating. Drops of moisture on the walls may indicate that the manufacturer has overdone it with vegetable oil.

How to store

After opening the tin can, immediately transfer the caviar to another container: you cannot leave it in its original packaging, the metal quickly oxidizes.

Red or black caviar?

If there was a time machine, it would be worth going back to the 1960s for holiday shopping. At that time, black caviar cost completely different money: not cheap, but quite affordable. And, what is most surprising, it was not in particular demand.

But once upon a time in Rus' it was not considered a delicacy at all. Black caviar was boiled with porridge, dried and even fried.

And Molokhovets, in her book “A Gift for Young Housewives,” published in 1861, advised using pressed caviar to... strain the broth.

Why is black caviar more expensive? The difference in price is due to the fact that there are fewer sturgeon fish in nature than salmon. Oddly enough, red and black caviar are similar in composition.

TOP-3 from Roskachestvo*

The best Russian caviar - without water and without germs: "Tunaicha" (Sakhalin region), "Russian Sea" (Sockeye salmon), "Obkomovskaya" (Novosibirsk region).

*Roskachestvo is a state company that conducts independent research on the quality of Russian goods and awards the best with the Quality Mark.

Expert commentary

Elena Saratseva, deputy head of Roskachestvo:

Half of the caviar sold in retail does not meet mandatory requirements. Laboratory tests have identified E. coli, staphylococcus and yeast in some cases. This mainly occurs due to violations of the conditions of transportation or storage of caviar. This leads to changes that affect the quality of the product.

GEAC-SOEX rating

There is no caviar produced “on site”, that is, where caviar is mined and salted, among our competitors. All of it was made in the Leningrad or Moscow regions. Some manufacturers honestly wrote that the product was made from frozen raw materials, others chose not to talk about this fact.

According to organoleptic indicators, as well as according to the criteria “mass fraction of salt” and “presence of foreign impurities”, only two of our competitors comply with GOST 1877-2004. Therefore, this time there will also be only two medals. Gold goes to RPZ Polyus caviar, silver goes to Lukomorye. The rest of the test subjects simply correspond to a benign product, and that’s not bad!

1. Granular salmon caviar, first grade (pink salmon caviar), 140 g. RPZ Polyus LLC, Moscow

In good caviar, everything should be perfect - and GOST (one of the few of our competitors who meets it). Everything is good here: the appearance of the product is caviar to caviar, and its taste is lightly salted, rich, without bitterness. A well-deserved victory in our ranking!

2. Granular salmon caviar “Lukomorye”, first grade (pink salmon caviar), 140 g. Tesei LLC, Moscow region.

The eggs are strong and elastic, the degree of “salinity” is simply ideal. What prevented this caviar from winning our examination was the small amount of shells and lopants. Confident 2nd place and the best recommendations.

3. Granular salmon caviar Abara, first grade (trout caviar), 135 g. Victoria BIS LLC, Moscow

Delicate, lightly salted, with a bright, fresh bouquet - in a word, this is really tasty caviar. By the way, the only trout fish in our rating. But, alas, the amount of salt falls slightly short of GOST standards. Confident 3rd place.

4. Kamchatka salmon granular caviar Premium (pink salmon caviar), 110 g. ITA Northern Company CJSC, Moscow

Despite the word Premium, the performance of this product is very average. The taste is islandy, the eggs are deflated, there is a small amount of sediment at the bottom of the jar. And there is not enough salt: 2.5% versus the usual 4-6%. 4th place.

5. Granular salmon caviar “Tungutun”, first grade (pink salmon caviar), 95, LLC “North-Eastern Company LTD”, Moscow

The 2 smallest (95 g each) test participants showed the weakest results. Unlike “Putina”, the product is not bitter. It simply does not have a distinct taste, and the eggs are limp, wet and unappetizing. 5th place.

6. Granular salmon caviar, first grade (sockeye salmon caviar), 95, Putina LLC, St. Petersburg

Either there were violations in the production technology, or the caviar was stored incorrectly, but, frankly speaking, it doesn’t look very good. And what is especially unpleasant is that it is very bitter. Therefore, it closes our “caviar” rating. 6th place.

The New Year has its own culinary traditions, which are honored by almost all Russian families: Olivier on the table, tangerines, champagne and sandwiches with red caviar. If everything is clear with the first three, then how to choose the right red caviar? The product is expensive, but before the New Year, news comes from all over the country: a cheap delicacy has been “thrown out” on the shelves. For example, now in various microdistricts of Nizhny they sell 95-gram jars from trays for 250 - 300 rubles. Almost a freebie! Many people grab dozens of them. And only then do they find out that the contents of the cans are either frozen or not caviar at all.

Leninsky district of Nizhny Novgorod, stop "Engine of the Revolution", there was a woman standing in the store with a table of red caviar, residents report. - Thank God, we bought only one jar - 300 rubles. Result: it turned out to be protein. Please warn your parents and friends, if you see them, report them to the appropriate authorities!

“I also bought from a stall at Indigo, like a mini-market,” Ilya, a resident of Nizhny Novgorod, continued the topic. - The caviar was frozen slurry.

There are so many complaints now that Komsomolskaya Pravda decided to draw up a set of rules on how to choose the right quality red caviar and not get into trouble. Together with Lyubov Malafeeva, an expert from the State Regional Center of Rosstandart in the Nizhny Novgorod Region, we went to one of the largest shopping centers in the city.

Pointed question

Which container is better?

The abundance of red caviar in the store makes your eyes wide open. Tin, glass jars, loose caviar... Which one to choose?

Only tin and glass containers can preserve the quality of caviar,” explained Lyubov Malafeeva. - Plastic is temporary packaging that can be used when purchasing loose caviar. But it is impossible to see what is inside the tin can. Therefore, the best option is a glass jar: they won’t put bad caviar in it, since you can see what it looks like there. But glass containers are more expensive.

Rule one. The jar should not gurgle

If you decide to take red caviar in a tin, shake it near your ear.

If the caviar is of high quality, you will not hear gurgling,” the expert explained.

Rule two. No dents

The jar should not have dents,” said Lyubov Malafeeva. - If they are, then the jar is most likely not sealed, which means that air could get in there, the product would oxidize and deteriorate. Also, look to see if the jar is bulging at the top and bottom. If swelling is observed, the caviar is spoiled.

Rule three. Caviar should not be cloudy

Alas, you can only appreciate the quality of red caviar from a tin at home. But in a glass jar you can see every egg.

Good caviar should not flow down the walls when the jar is turned over, the expert explained. - And it is desirable that there are no bursting eggs.

Rule four. Weighed caviar - only with documents

If you buy fresh caviar, then next to the saucer there should be a sign on which the same information is written as on any jar,” noted Lyubov Malafeeva. - Name, variety, caviar of which fish, date of manufacture, and so on.

Rule five. Study the composition and inscriptions

Often, buyers in a hurry look only at the price, and then become indignant that they were deceived. But on the container it is usually explained in detail what the contents are. We will teach you how to read a jar correctly:

Let’s look at the name: “Granular salmon caviar,” 1st grade, from chilled raw materials,” the expert took the jar. - On the bottom it says whose caviar it is. In our case - chum salmon. Next, we check how the product is manufactured: according to Gosstandart (GOST) or according to technical specifications (TU). The difference is that according to GOST, the products are made from fresh caviar. With TU, frozen caviar is also acceptable (when frozen, some of the vitamins in the caviar are lost. - Author). In addition, vegetable oil can be added there. Both under GOST and TU red caviar may contain a preservative. Sorbic acid (E200) and sodium benzoate (E211) are acceptable. Without them, caviar usually does not last long.

But caviar with the addition of hexamine (E239) should be avoided: when it breaks down, it forms formaldehyde, which can cause cancer or poisoning in humans, accompanied by nausea and vomiting.

Rule six. Pay attention to the dates

The date of caviar production and packaging should not differ by more than six months. Also remember that fish of the salmon family go to spawn from July to September - accordingly, red caviar should be prepared at this time. The place of production of caviar - the closer to the place of catching, the less it was still unpacked on the way.

Rule seven. Smell

The main difference between red caviar and imitation is the smell.

When you open a jar of imitation caviar, the smell of fish and herring will immediately hit your nose,” explained Lyubov Malafeeva. - Know that this is an imitation, most likely some kind of gelatin. You can also throw a couple of eggs into hot water. If the caviar is not natural, it will dissolve.

If you were deceived, they slipped you protein caviar instead of natural one - feel free to go and complain to Rospotrebnadzor.

Bonus. The miser pays twice

And, of course, pay attention to the price. A national delicacy cannot cost a penny. The cost directly depends on all the listed features: whether the caviar is frozen, whether vegetable oil is added to it, what kind of container, and so on. And let your New Year's table be set in such a way that it is delicious for you and not embarrassing in front of your guests.

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How to choose the right red caviar: expert advice. Roman IGNATIEV

Dear readers, holidays await us very soon. And for sure many of us will buy red caviar. Still, what would a table be without her, you must agree. It turns out that such gourmets have gathered on my blog. I read in your comments when we talked about that caviar is not such a delicacy. But black caviar, and it turns out, white caviar - wow, this is a real pleasure. To be honest, I’m very glad that I have such readers.

Well, for those who are more modest in their preferences (I’m smiling), today we’ll talk about how to choose the right red caviar so that it really pleases us. Prices for it now are not so low. A lot of caviar can now be found on sale at special offers - the prices are much more affordable. And at times. What should we all be paying attention to?

How to distinguish real red caviar from fake?

Unfortunately, there are frequent cases of substitution of artificial caviar for natural caviar. The latter is made from proteins: milk, eggs, gelatin. The color and taste of such “caviar” is created using various dyes, fish-scented flavors, and food additives.

It is important to read the labels on the packaging very carefully. Also, don’t be fooled by the low price – a real red game can’t be cheap! Moreover, on the eve of the holidays, when prices for all food products traditionally reach their peak.

Sometimes caviar producers may mix natural caviar with artificial caviar. In this case, it is almost impossible to distinguish it by appearance.
If you have already purchased caviar and doubt its naturalness, we bring to your attention several criteria for assessing the “realness” of caviar.

What should we pay attention to when choosing red caviar? Criteria

Real and artificial caviar are very similar in appearance. Both eggs have a similar color, only through the shell of real eggs you can see “eyes” - small dots, and they burst at the slightest pressure.
The shell of artificial caviar is difficult to burst and has a more rigid structure.
Good red caviar is whole, crumbly, and has no plaque or mucus, blood clots or film. Characterized by a moderate fishy odor.
If caviar smells like rancid fat or vegetable oil, there is a high probability that it is fake. To check for sure, put a few eggs in boiling water - the “fake” eggs will completely dissolve in it.

Now let's talk about how to choose fresh, high-quality and tasty red caviar?

Rules for choosing red caviar

Price range for red caviar. Cheap or expensive?

Many may think that it is better to choose a more expensive option, and then the purchase will certainly be successful. Unfortunately, this is not always the case - a high price does not guarantee excellent quality. But you shouldn’t choose the cheapest caviar. And here's why.

When fish enter the sea, caviar makes up about 3% of the weight of the fish, in the lower reaches of rivers - about 5%, and already close to spawning grounds - 10-12%.

Poachers usually look for easier prey. Accordingly, with industrial fishing, the yield of the final product is 2-3 times less than with poaching. This means that the latter’s product will be cheaper in retail sales.

If price is not an indicator, then when choosing you need to be guided by slightly different criteria.

Which caviar is better to buy: in a jar or by weight?

It would seem that buying caviar by weight is easier, and often more economical. But knowledgeable people do not recommend rushing to conclusions. Often, an expired product laden with preservatives is sold under the guise of fresh caviar. If the necessary sanitation standards are not met, various microbes can get into the eggs. This means there is a health risk. According to some reports, sometimes wise sellers add sparkling water and even detergents to seasoned red caviar! Yes, they can’t go to any lengths to make the product look appetizing...

It is worth buying caviar by weight if we are firmly convinced of its origin and the integrity of the sellers and are able to very well distinguish fresh caviar by external characteristics. Judging by the picture that can be observed in our trade, I would never risk buying red caviar by weight now. But this is purely my opinion. Although, of course, you can buy low-quality goods in a bank. This is what we will talk about now.

How to choose the right red caviar in a jar?

According to experts, it is better to choose caviar in tin and glass jars. It is quite simple to evaluate caviar in a glass jar - by appearance. With tin cans it is a little more difficult. Try shaking it slightly - if you hear gurgling, most likely the caviar producer did not spare the brine. Accordingly, there will be less caviar there.

Let's get acquainted with the label. What should be written on a jar of good red caviar?

So, before us are several cans of caviar from different manufacturers. First of all, you need to carefully read the label. It should contain information about the producer of red caviar, as well as the presence of GOST.

Let's study the composition of the product. According to GOST, the composition of red caviar must include: salt, vegetable oil, food additives E400 (glycerin, which prevents the caviar from drying out); E200 (sorbic acid) and E239 (urotropine) - these additives are antiseptics. Other additives no longer comply with GOST, and, therefore, may indicate a low-quality product.

Also, the label must indicate which fish caviar the product is made from.

Pay attention to the production date and expiration date indicated on the packaging. There are three rows of signs on the lid: the date of production of caviar, the assortment mark “ICRA”, and the plant number with the shift number and the fishing industry index “P”.

Important: the numbers on a can of natural caviar are always pressed from the inside! If you see numbers pressed on the outside of the lid, this is probably a fake.

The jar of caviar should not be deformed or swollen. The can must be rolled tightly.

According to GOST, caviar is rolled into jars within one month after salting. This helps to ensure that the red caviar was rolled by the manufacturer close to where it was caught.

If it is possible to try caviar before buying, pay attention to its appearance. The eggs must be whole, identical in shape and size, uniform in color, and clean. By consistency – elastic, with a slightly damp surface or dry. There should be no taste of rancid fat or acid, as well as a strong fishy odor.

After opening the jar, there should be no eggs on the inside of the lid. If the caviar is motionless, it is too dry. When shaken sharply, the jar should move, but not “squish.”

Dense and dark, like rubber, caviar is a sign that it was taken from not very fresh fish. This means it can harm the body! A very pale color of caviar is a sign of its overripeness.

Refuse the idea of buying caviar at the market, especially in jars of dubious appearance and with a blurred production date. It is best to buy caviar in super and hypermarkets, as well as in specialized fish markets. Such stores will provide good conditions for storing caviar, and if you purchase a low-quality product, you can exchange it or return it. Naturally, all this is not possible in the markets.

An additional way to check the quality of caviar is to weigh the jar on a scale. The nominal weight of a jar of caviar is 180 grams. An underweight of 15-25 grams may indicate the manufacturer’s dishonesty.

Storage conditions for red caviar

With vacuum seaming, the shelf life of caviar is 12 months, without vacuum - 6 months.

If we open a jar of red caviar, how long can we eat it?

Red caviar should not be frozen. An open can must be consumed within five days after opening. Water should not get into the eggs. And, of course, you should adhere to the terms and storage conditions indicated on the jar of caviar.

Let's summarize. Here's a clearer reminder for all of us on how to choose caviar.

I suggest watching another video on how to choose red caviar. Here's what experts say about it.

Dear readers and my blogger friends, perhaps you also have your own recommendations for choosing red caviar. How do you choose it yourself? Do you buy it by weight? Perhaps. I missed something in the material. I'd be glad to hear your thoughts.

I send you a pre-holiday mood.

listen to children's songs

And for the soul we will listen today Evgeniy Doga. Winter Waltz . How much wonderful music this Moldavian composer, teacher, and public figure wrote. Treat yourself to such a wonderful waltz.

Have a delicious holiday with our wisdom and a happy life! Wonderful mood, harmony in your family relationships and, of course, health.

35 comments

Answer

4APK.RU
10 Mar 2016 at 10:43