Red caviar stamps. Rules for choosing red caviar in the store. Ideal caviar option

Caviar is one of the most popular delicacies, and we try to serve it on the table for any holiday. Fortunately, there is no shortage of caviar on store shelves now. But how to do right choice, not to be mistaken in the quality of the product and not to spend a lot of money on a frankly bad product? Today we will talk about caviar and tell you what criteria you need to choose it in the store.

Container - a guarantee of quality?

Now caviar is packaged in different types of packaging. As a rule, this is:

• glass jars;
• metal (tin) cans;
• plastic containers.

Often you can find unpacked, loose caviar.

For packaging caviar, glass, metal and plastic containers are used.

Each type of packaging has its own advantages and disadvantages. Let's try to understand them.

When buying, give preference to caviar in a glass jar, packed in a cardboard box.

Different fish - different caviar

Do not forget that the caviar of a particular fish can vary significantly. This applies to shape, color, taste. Only the content of proteins, fats and trace elements remains almost the same.

Note! Red caviar is given to us by salmon fish - pink salmon, chum salmon, chinook salmon, sockeye salmon, trout, coho salmon. It is their caviar that we usually find on store shelves.

Following the further descriptions of the characteristics, you will easily learn to determine by eye what you are dealing with.

In different types of fish, caviar can vary significantly in appearance.

1. Among salmon fish, pink salmon is considered the most prolific. Its caviar has a universal taste that almost all consumers like. The diameter of the eggs is about 5 mm, the shell is not very dense, the color is orange or light orange.
2. Chum salmon caviar is in second place in terms of size: the diameter of the eggs is 5–6 mm. They have a regular spherical shape, a bright amber-orange color, a well-visible fatty spot of the embryo. Keto caviar is often used as a decoration for dishes due to its spectacular appearance. Due to the rather dense shell, the caviar of this fish is not to everyone's taste.
3. Chinook has the largest eggs, 6–7 mm in diameter, rich red in color with a bitter-sharp taste. True, today Chinook caviar is no longer found on store shelves, since this fish is listed in the Red Book.
4. At coho salmon small caviar with a burgundy hue. The eggs are slightly bitter in taste.
5. Trout have the smallest eggs - 2–3 mm in diameter. Caviar color - from yellow to bright orange.
6. Sockeye caviar is slightly smaller than pink salmon - up to 4 mm in diameter. Recently, it can rarely be found on free sale due to the mass extermination of this type of fish.

In addition, caviar is often found flying fish. She came to us along with the fashion for Japanese cuisine. But no matter what the sellers tell you, this product does not belong to the category of red caviar in the usual sense for us. Flying fish eggs are initially colorless, sauces and seasonings make them red. In the same way, this caviar can be made green, blue or black.

We buy red caviar according to the rules

Read the label carefully to understand the composition of the product. According to GOST, a can of caviar should contain only the following components:

• salt;
• vegetable oil;
• E400 - glycerin, which prevents the caviar from drying out;
• E200 and E239 are antiseptics that are not used separately from each other.

The presence of other additives in caviar is contrary to GOST, and you run the risk of purchasing low-quality goods that are harmful to health.

In order to determine if the caviar is good, you can also weigh the jar on an electronic scale. Standard weight is about 180 grams. Underweight of 15-25 grams significantly reduces the cost of production, which is often used by unscrupulous manufacturers.

When buying caviar by weight, pay attention to: 1. If the caviar is unnaturally bright, it is most likely artificial caviar, or dyes are trying to hide the stale goods 2. If the caviar is too liquid in its consistency, it will deteriorate quickly, and also by weight you will pay for the liquid, and not for the product itself. Personally, if I order caviar for future holidays, so that it does not deteriorate, I freeze it - after defrosting it is very tasty and fresh. Most importantly, after defrosting, do not re-freeze it. If possible, buy fresh red caviar, because the fresh product, it seems to me, is not faked and you can salt the caviar according to your own recipe. If you have any doubts about the quality of caviar, it is better to refuse to buy it, because it will cost you more.

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Caviar can be bought by weight. Smell and try. The grain should be clean with a dark dot in the middle. Not cloudy and with a pleasant but not strong smell. If the caviar smells too strong, then it is rotten or sour. What if it doesn't smell at all? This is frozen caviar. I noticed that sweetish caviar began to taste. As I was told in confidence, this is because of a new preservative called Varex. Do not buy caviar if there is a white coating on the edge of the jar or barrel. This is sour caviar. Pink salmon caviar is also slightly bitter. Or so it seems to me.

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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 purchased excellent fresh caviar there. Yes, it's good to live by the sea or have fisher friends!

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

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

How to choose red caviar in cans

Glass packaging is preferable to tin. We can evaluate the caviar by eye: there should be no liquid in the jar, the game of a dense consistency, the eggs should be whole, filled, not crumpled, 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 and roll over inside the package, a jar with good caviar does not make any sounds. The shelf life of caviar in a tin should be indicated on the lid with raised numbers, and not applied 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, in specialized fish pavilions or stores, which, as a rule, work with trusted caviar suppliers.

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

Reading the label to choose the right red caviar

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

Name on the label "Grained salmon caviar", species (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

What kind of red caviar to choose

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

Caviar of the second grade is frozen after being caught, the salting process takes place already at the factory. Almost no fragrance.

Which caviar is better

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

Keto caviar- large orange eggs with red splashes and delicate taste;

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

Sockeye caviar- small eggs of dark red color with a strong odor and a bitter taste.

What caviar should not be eaten

There are factors that should alert you after you have opened the jar. Spoiled caviar can be returned to the seller, keeping the receipt and indicating signs of damage.

• Caviar is heavily salted

  Caviar noticeably bitter

  Has a sour taste

  On the edge of the jar after opening - a white coating

  The grain is crumpled, 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 incomprehensible blotches

For the query "the most Russian delicacy" in most options, Google gives caviar. More often - black, a little less - red. It doesn't matter whether it is in tins or by weight - this delicacy has earned the full trust and all-consuming love of the Soviet, and a little later, the post-Soviet people. No one can do without this attribute of a "rich life" New Year's table, and about a month before the holiday, the shelves of all hypermarkets in the country can barely withstand kilograms (if not tons) of caviar.

The demand for red caviar is much higher, which is why its range is larger, and the price range is wider: from forty rubles to plus infinity. So how to choose the right red caviar in order to New Year When, finally, you open the cherished jar, instead of feeling beautiful, a feeling of deep disappointment has not befallen, and a sharp smell of herring has not hit your nose? Correspondents of VSЁ42 understood this.

Fish caviar is a rather tasty product, but expensive. That is why she so suddenly became an indicator of the prosperity and success of any "new Russian". The apogee of all this action at the turn of the twentieth and twenty-first centuries was Andrey Logvin's poster "Life is good", on which this phrase was written in black and white. Or rather, black on red - caviar. We will not go into the phenomenon of the popularity of fish eggs, suffice it to say that earlier caviar was not faked so brazenly. Yes, yes, and the sky was bluer and the grass greener.

The high cost of caviar is by no means an indicator of its quality. In a jar for eight hundred rubles, there really can be caviar, only made from ordinary eggs and gelatin. Although it may turn out to be real - but overdue. Of course, it is far from always easy to determine the quality of this product “by eye”, but there are some tips that will help minimize the risk of buying a low-quality delicacy.

Let's start with the packaging. If the caviar is in a jar - tin or glass - then all the necessary information should be indicated on the label. Always check for the presence of GOST on it: it is required. In addition, a conscientious manufacturer will not forget to mention which particular fish of the salmon family the caviar is made from, as well as its composition. In the latter, of course, caviar, salt and vegetable oil are allowed. More preservatives, without which the product cannot be stored for a long time: sodium benzoate E211 and sorbic acid E200 are most common. But if among the small letters on the label you saw urotropin E239, you should not buy such caviar in any case. After all, as the group Fleur sang (although hardly about caviar), "it swims in formalin" - the strongest cellular poison, which, decomposing, forms urotropin. And one more clarification - allergy sufferers should take a closer look at preservatives.

Now let's move on to the bank itself. If the can is tin, then the date of manufacture should be on it, moreover, stamped from the inside. In the case when the numbers are pressed inward, such a delicacy should clearly be abandoned: most likely, you only have a fake in front of you. Also, if the jar indicates that caviar was produced, for example, in November or December, it is probably repackaged or made from frozen ovary: red caviar is mined in the summer - in July and August - and immediately preserved.

The jar itself should not have any damage, swelling or rust marks. The first point also applies to glass - it should not be cracked, otherwise water or microorganisms can get inside, which will spoil the product in no time.

By the way, two more words about the label. It should indicate the type of caviar. The first grade includes a product in which the eggs are perfectly matched in size. To the second - a product in which the mixing of caviar of various salmon fish is allowed, because of which it does not lose its taste, but looks less aesthetically pleasing.

The most common caviar is pink salmon caviar. The one that, according to the stories, Stalin exhibited on festive table basins. It has a pale orange color, the size of the eggs does not exceed five millimeters.

Sockeye caviar is less common than others - due to the mass extermination of this fish - and therefore it is more expensive. Her eggs are the smallest - up to three millimeters, and the color, as a rule, they are red.

The most large caviar- in chum salmon, it is also the most satisfying: in size, such eggs reach up to seven millimeters and have a pronounced orange color.

Of course, the easiest way to determine the quality of a product is when you buy it in a transparent glass jar. First of all, you need to pay attention so that the eggs fit snugly against each other, look whole and without crumpled sides. In no case should there be any sediment at the bottom, and if there are drops of moisture on the walls, it means that someone went too far with vegetable oil. The total mass of caviar (depending on the variety) should look homogeneous, without plaque and bubbles: if they are, then the product is most likely of poor quality. And excess liquid in the jar is a sign that the caviar has been thawed and is probably past its expiration date.

Caviar by weight should be treated with even greater suspicion. However, if the difficult one made you make a choice in her favor, then be sure to see that the number of bursting eggs is minimal. Those that have not burst should be elastic and slightly moist (sometimes completely dry), but without an unpleasant "herring" smell. In addition, the distinguishing feature of any high-quality caviar is the presence of an embryonic eye, which looks like a bright dot on the caviar.

Actually, this is all that you can do in the store when buying caviar. At home, there are a couple more ways to help verify its "authenticity". For example, you can put it in boiling water: fake caviar will turn the water orange - due to the fact that the starch shell will dissolve in it, but such a test does not threaten the real one at all. If you place such a product in the cold, then fake eggs will quickly harden like glass.

And, of course, high-quality caviar never sticks to the teeth and bursts easily when bitten. And yes - you can store an open jar in the refrigerator for no more than five days. It seems to be everything.

If everything is fine with caviar in the end, then prepare a large wooden spoon (namely, a wooden one, because metal, oxidizing, spoils the taste) and, like a truly Russian person, start crushing it on both cheeks, eating pancakes and drinking vodka. Or make sandwiches with it, which, by the way, is also a characteristic feature of Russia: in the Old World, it is customary to eat caviar with small spoons, washed down with dry champagne. In general, do what you want, here we will not give you advice. The main thing is that now you know how to choose the right caviar.

Photo: Alexander Patrin, Maxim Serkov

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Red caviar is not a cheap pleasure, therefore, when buying it, I would like to have high quality, great taste and the benefits of eating a delicacy. Red caviar is salmon caviar. For each fish, it differs in color and size, but all of it is equally useful, as it contains many essential substances (vitamin A, D, E, folic acid, calcium, phosphorus, proteins).

But, unfortunately, when buying red caviar, we do not always get it. Sometimes manufacturers replace it with caviar of other fish, but it's even worse if instead of real caviar they slip artificial caviar on us. Even if you were lucky enough to buy real red caviar, its quality will not necessarily be high, as it could not be stored in proper conditions or frozen. To avoid such disappointments, let's try to figure out how to choose the right caviar and not fall for tricks.

1. You need to carefully read on the jar what kind of fish the caviar was obtained from, because the name may lead you to the fact that the caviar is red, and from the composition you will understand that this is actually not the case.
2. Pay attention to the production date, firstly, in order not to buy an expired product, and secondly, the caviar must be collected and preserved immediately after spawning, which corresponds to July or August. Otherwise, it may be caviar that was frozen or repackaged, which, of course, affected its quality. Remember, in glass jars, caviar has a shelf life of up to 9 months, in metal - up to 1 year. Incidentally, the expiration date tin can must be squeezed out of the can, and not inside, otherwise it is a fake.

1. Pay attention to the preservatives that are listed in the composition. As a rule, E200 and E211 are found, they inhibit the growth of yeast bacteria and mold, and therefore protect the caviar from spoilage. The use of these preservatives is justified and permissible. But the preservative E239 is a real poison for the human body. In another way, it is also called urotropin.
2. It is better to buy caviar in a transparent container, then you can look at what is inside. There should be no liquid in the jar, and there should be no adherent particles of caviar on its bottom and lid. This will mean that before rolling, the caviar was washed or frozen. You won't be able to see this in a tin can. But still, if the purchase is made in a metal container, then at least just shake it and listen if there is any liquid inside. You can, of course, take caviar by weight, but there is a risk of acquiring an expired or improperly stored product.
3. Real unspoiled caviar is crumbly and does not stick together.
4. The eggs must be the same size and color.
5. If you still buy caviar without containers, then try it. The shell of real eggs is not too dense or, on the contrary, weak. The taste of the delicacy should not be too salty, bitter or spicy. Bitterness may indicate that the aforementioned urotropin is present in the product.
6. Take a few eggs and rub them with your fingers. If they slide very easily over the skin, then the caviar was treated with vegetable oil. This is done, as a rule, so that it does not stick together, has an attractive shiny appearance, even after its expiration date has expired or after improper storage. At best, such caviar will not bring much benefit, since, most likely, it was frozen. At worst, it has been spoiled, and can harm the body.
7. Examine the egg in the light. Real, untreated caviar has a bright little dot in the middle. If it was pumped with polyphosphates, then the core will be large and dull. When the core is completely absent, we can safely say that the caviar is artificial. To the touch, it will be elastic and hard to burst.

As you can see, the choice of caviar is a rather time-consuming and knowledge-requiring process. But when buying such an expensive product, it’s better to make sure that you are getting a really high-quality and healthy delicacy.
Everyone knows that only rich people who often make various flights from city to city can afford red caviar. Therefore, if you need a taxi, then find out all the information you need about ordering a taxi from the airport!

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Since the New Year is just around the corner, it's time to figure out how to choose the right holiday delicacy like CAVIAR. To begin with: if you choose what kind of caviar to buy - by weight, in a tin or glass jar, it is better to give preference to the latter. Caviar by weight is exposed to harmful bacteria, and the main disadvantage of tin packaging is that such caviar cannot be considered. Therefore, it remains to follow the following rules:

1. A can of caviar should not be swollen or deformed, caviar should be tightly rolled up. Press down on the lid of the red caviar jar with your finger. It should not bulge and in no case should it be swollen.

2. When buying caviar in tin and glass jars, make sure that it does not “dangle” inside, shimmering from edge to edge, but fills the jar tightly without voids. Feel free to shake the jar before buying. If nothing gurgles in it, caviar has a chance to end up on your table 🙂

3. The marking on the cover must be stamped (pressed out) from the inside. If the marking is printed, then pay attention to its alphabetic and numeric composition. The full set in the case of Russian caviar includes the date of manufacture of the product (salting, but not rolling), the IKRA product mark, the manufacturer's number, the shift number, and the fishing industry index "P".

4 . Be sure to read the information on the label. The composition usually includes salt, corn or sunflower oil, as well as glycerin and preservatives. Can be added as preservatives sorbic acid(E200) or sodium benzoate (E211). Avoid caviar with the addition of urotropin (E239) - decomposing, this preservative forms formalin. In the United States and Europe, urotropine has long been recognized as a toxic substance; in Russia, its use has been banned since 2010.

5. Pay attention to the date of packaging of caviar. Salmon go to spawn from July to September. This means that high-quality caviar should be harvested during these months. There should be no more than six months between the date of production and packaging.

6 . Caviar in a glass jar can be studied visually. High-quality caviar, when turning the jar over, should not immediately begin to crawl along the walls. 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.

Shades of caviar directly depend on the type of fish. Keto caviar is orange with a red glint, the eggs are rather small, the film is thin, elastic. It is considered the most delicious. But the most common is pink salmon caviar. Pink salmon eggs are orange and light orange. In sockeye salmon, caviar has a dark red color and a peculiar aftertaste. If the caviar is completely pale or yellow, then it is overripe and has lost its taste.

7. To make sure that the production technology is maintained, look for a reference to GOST (state standard) on the jar - this is a sure sign that the caviar was packaged near the place where the fish were caught, and more than a month did not pass between the catch and getting into the jar. If the bank has a link to TU ( specifications), this may indicate that frozen caviar was used in the production or it contains ingredients that are not provided for by GOST.

8. After you have opened a jar of caviar, you should not be overtaken by the smell of fresh fish. In artificial caviar, herring milk is used as a fragrance, so a strong fishy smell gives out a fake. It tastes tough and very salty. If you are in doubt about which caviar you bought - real or artificial, conduct a simple experiment: throw 2-3 eggs into a glass of hot water, the artificial caviar will dissolve in boiling water.

Summing up, we deduce "recipe" for the perfect caviar: closed hermetically sealed glass container with a correctly designed label (named "Grained salmon caviar", type (pink, chum, sockeye salmon, coho salmon), 1st grade, full information about the manufacturer, date of manufacture, expiration date, and only caviar, salt and one or two preservatives) appearance: all eggs are whole, uniform in color, tightly packed in the jar, no sediment, blood clots, broken shells or noticeable drops vegetable oil, the consistency is dense, not liquid.