According to GOST, red caviar is divided into two classes: in the first eggs are homogeneous, the second one allows different sizes and eggs of different species of salmonids.
What is in the composition?
Each of the salmon has its own taste, although the protein composition of its vitamins all caviar is similar.
The smallest: amber-yellow trout caviar.
The largest: caviar of chum salmon, reaching 5-6 mm in diameter, and caviar of the Chinook fish introduced into the Red Fish Book - 7 mm. The brightest: almost claret roe coho and piercing scarlet - chinook fish. The rarest: caviar of sockeye salmon, which was almost exterminated.
The most popular: orange, fairly large salmon roe.
The entire red caviar is granular: ideally the particles are separated from each other. Therefore, all packagings must be sealed.
Tarot tare strife
Check the covers - you can not buy swollen cans or containers. On any packaging must be indicated: the production period, the place of production of caviar, its grade, GOST or TU, for which the product is manufactured.
Let's find out the advantages and disadvantages of different packages of caviar.
Glass jar: the goods are obvious, you can immediately understand whether the contents are fresh. Caviar is best not to be kept in the light, so that vitamins are not destroyed. In other respects, the glass container is completely reliable.
Metal Bank: you will not be able to find out what the product is inside until you open it. But in cans, caviar is well kept.
Plastic container: today on the shelves you can often find caviar in hard plastic forms with sealed lids. In such a container, eggs are stored not so long as in glass or metal. However, this package is also considered safe when observing the storage rules. Never buy caviar in soft plastic containers without "identification marks"! Caviar is weighty: the main advantage is that it can be tried. So you immediately know if there is enough salt, whether there are any off-flavoring odors. On the other hand, no one knows how long this delicacy was "bored" under the glass of the storefront, because sellers can "stretch" the shelf life several times. Stale caviar can lead to stomach problems.
And now let's talk about how to recognize a really good caviar. Then, buying a weighty delicacy, you will be able to distinguish the real caviar from a fake.
Egg to the eggs
Eggs should be about the same size. By the way, small caviar is valued above a large caviar - this is a sign that the product has not overripe.
In appearance, eggs or round, pressed against each other, or similar to balls with tiny holes. Among them there are no bursting or differing in color.
The correct caviar easily slips off the seller's spoon, but reliably keeps on the sandwich, without falling off it when tilted.
She smells nice - the fishy aroma is barely audible. On the surface of egg yolk, films, plaque or whitish sediment are inadmissible.
In the composition of only caviar, salt and preservative, preferably in minimal quantities. Gourmets love caviar of summer spawning (see the date of development): the winter is considered slightly more
watery.
Shelf life
Caviar is a delicate, "whimsical" product. Even after a couple of days in the heat, it can flow, change color, taste and properties. Protection from these troubles provide preservatives. The most ancient of them is salt. To keep the eggs for months, it is necessary that at least 4% of the product is the mass of salt. If more - spoil the taste of caviar, if less - it starts to putrefactive processes. The more caviar is more expensive, the weaker taste of salt.
Salted caviar can be stored for about 2 months. To prolong this period, preservatives are inevitably added. Often, especially in artisanal conditions, caviar can be preserved with the use of antiseptic urotropine (E239). It is toxic and gives a characteristic bitter taste to the product. Another popular preservative is far from useful sorbic acid (E200).
Well, if you find on the label an indication of the preservative additive "Vareks". It is considered safe for the consumer and prolongs the shelf life of the product.
"Mature" caviar shrivels, losing water. Therefore, glycerin, vegetable oil and other enveloping substances can be added to the caviar to preserve the presentable appearance.
From egg white
In the XX century there was a synthetic delicacy, very similar in appearance to caviar of salmonids. But this product has not received a nationwide recognition: the taste of "eggs" is very different from these. They are made of gelatin and egg whites with flavors and flavor enhancers.
Sometimes a surrogate is created from the liver of herring and cod. Bright color is given to the product by colorants. Artificial caviar should cost three to four times less than this.
Oh, the frost! ..
Bought a jar in the refrigerator, but not in the freezer - there eggs will rupture, and thawing, turn into a mess. And before serving, warm the eggs for 15-20 minutes at room temperature. The cooler, the softer, but the taste opens completely, only in the heat. Place the caviar in rosettes and serve with spoons for champagne brut.
On cans with quality caviar it is written: "GOST R 52336-2005, Salmon roe caviar", the manufacturer's address and shelf life are indicated. On metal cans, all the figures are squeezed from the inside out (if they are pressed inwards, this is an obvious sign of a fake), the joints are almost invisible, the edges are even.
When shaking, nothing gurgles inside and does not overtake.
Caviar is stored in the refrigerator at a temperature of 14 degrees below zero, and not at an open counter.