MOSCOW, November 29 When choosing red caviar, Roskachestvo recommends focusing on the size of the manufacturer and the average cost of such a product, the integrity of the jar and the absence of sounds of “fluttering” of the liquid, the press reported -service of the organization.
“When choosing caviar, you should give preference to large producers whose products are known and have been on the market for many years,” the press service said, adding that it makes sense to focus on the average cost of caviar and refrain from buying cheaper ones.
In addition, it is worth checking the sales conditions: caviar should be stored at a lower temperature than the temperature of a household refrigerator, and also sold from refrigerators with a lower temperature. It is important to pay attention to the integrity and absence of swelling on the jar, and also to shake it before purchasing: the sound of “fluttering” indicates the presence of excess liquid, which should not be there.
Separately, Roskachestvo commented on the external and taste differences in the caviar of different fish: for example, the most common — pink salmon caviar — has a pronounced caviar taste, a bright orange color and an average diameter of the eggs. In turn, trout caviar has a dense shell, can be yellow or dark yellow, its taste is more neutral, but there may also be a slight bitterness.
Coho salmon caviar is slightly smaller than pink salmon, its color is dark red with a predominant burgundy tint, and sockeye salmon caviar is the smallest: about 3 millimeters in diameter, bright red in color, with a bitter taste. “The main salmon caviar that is presented on the market is the caviar of pink salmon, chum salmon, and sockeye salmon; to a lesser extent, you can find the caviar of coho salmon, chinook salmon and masu salmon. This is due to the amount of fish caught,” the press service explained.
They also noticed that in stores you can find structured or imitation caviar: the first is made from the remnants of caviar production — juice, which is sealed in a polymer capsule, creating caviar, and the second is products that look like caviar in appearance, but do not contain nothing from fish. “Some unscrupulous manufacturers may produce mixed imitation caviar with natural: natural caviar may also be of low quality, and according to the labeling, it will be natural salmon caviar,” experts warn.