The largest caviar of red fish. What is a good red caviar in jars? Useful properties and composition

Perhaps rare festive table does without this delicious and most sought-after delicacy - red caviar. Any self-respecting hostess wants her table to be rich and beautiful, especially on New Year. But how annoying it is when purchased, relatively expensive, red caviar is immediately thrown into the trash can. Today we will try to figure out how not to be disappointed and buy a high-quality and tasty delicacy.

As I wrote in a previous article, red fish caviar is the most valuable product for our health. It is extracted from fish of the salmon family, which has 13 species of fish. By chemical composition the eggs of all fish are the same, but here appearance(the size of the eggs and their color) are different.

• The smallest eggs are from trout and sockeye salmon 2-3 mm in size,
• Pink salmon eggs, coho salmon 4-5 mm in diameter,
• The largest eggs are chum salmon and chinook, their diameter reaches 7 mm.

The color of the eggs is also different.

• In pink salmon, the eggs are light orange in color,
• In chum salmon - from pale red to light orange,
• Coho salmon, chinook and sockeye salmon have bright red eggs.

But no matter what caviar we choose, the best and most delicious - fresh, properly packaged. Here's how to choose a quality and delicious product, and in order not to be disappointed later, I will dwell in more detail.
The first question that arises is which one is better to buy caviar: in jars - glass or tin, or by weight. I answer this question: it is better to buy caviar in jars. Why?

1. Caviar should be in a jar, and in a tin. Not a single caviar packing shop is located far from the place where fish are caught, so caviar producers will not pack caviar in glass, heavy containers. For these purposes, they use only light and durable tin.
2. When buying caviar by weight, it is difficult to find out when and by whom this caviar was produced. And no one will give you a guarantee that the caviar was processed in proper sanitary conditions and was not frozen.

How to choose red caviar in jars

Knowing some secrets when buying a delicacy in jars, we can accurately choose a quality and tasty product.

Of course, in glass jars we can see what the product looks like. But this is not an indicator that inside the caviar will smell like fish and the sea.

What should I pay attention to when buying, what should be written on the label of the jar?

• First of all, pay attention to where the caviar was sealed. It will be correct if it is written: Kamchatka, Sakhalin Island, Kuril Islands, Khabarovsk and Primorsky Krai. As a rule, caviar is packed in glass jars in cities located far from the sea. And in order for the caviar to be of high quality, it should be packed in jars within 2-3 hours after catching the fish, and this can only be done in an area located near the sea.
• The date of packing should be within the period from July 1 to the end of October, it is at this time that fresh caviar. Moreover, caviar with a date in this interval must be eaten before February, otherwise it will be very bitter due to oxidized fatty acids.

It's important to know! If at this time the caviar is not sold, then unscrupulous sellers repack it and set the date of packaging, which coincides with the next season. Unfortunately, this cannot be tracked!

• The name "Salmon caviar" is a collective term. The jar should be written specifically, whose caviar is in the jar. For example, caviar of pink salmon, sockeye salmon, etc. Usually, the term "salmon caviar" is used by "dishonest" packers and manufacturers.
• Canned food in the store should be stored in a special refrigerator chamber at a temperature of -2-6º. If the storage rules are violated, E. coli can multiply in the product, and this can lead to intestinal dysfunction and other health problems.
• Read the ingredients on the label carefully. In a jar with a quality product there should be nothing but the caviar itself, salt, vegetable oil. The presence of food additives E 211 (sodium benzoate) and E 200 ( sorbic acid) are safe preservatives, they have an antimicrobial effect. The presence of these food additives should be written in the composition.

But food supplement E 239 (urotropin) should not be present in the bank. Urotropin also has an antimicrobial effect, but when combined in the stomach with the acidic environment of gastric juice, it forms formaldehyde - the strongest poison with a general toxic effect on the body.

• Shake the jar before buying. If you hear a characteristic, flopping sound, then this indicates that there is a lot of liquid in the jar - sludge or “juice”.

The sludge is the pink liquid in which the eggs float. It appears when the caviar is washed before packaging or it was frozen. Opening such a jar, you will definitely get disappointed.

• Before buying caviar, be sure to look at the markings on the bank. Numbers in 3 rows should be engraved on one of the sides from the inside: 1st row is the date of caviar packaging, 2nd row is the word "caviar", 3rd row is the factory code and the letter "P".
• The label on the jar should be glued evenly, there should be no smudges on it.

How to choose red caviar in glass jars

Some still prefer to buy caviar in glass jars. Of course, in glass jars you can see the consistency, size and color of the eggs. Everything seems to be in sight here. However, quite often, when you open a jar, you will smell a disgusting smell of spoiled product.

In order not to be disappointed in the purchase, when buying caviar in a store, pay attention to the date and place of packaging, the composition of the contents in the jar. Take into account all the tips that are written above for cans.

How to choose red caviar by weight

If it is not possible to buy a jar of caviar, and you see that they are selling beautiful and appetizing-looking red caviar by weight, then how to get past? But again, how not to be mistaken, because they say: “Caviar by weight is a game for divorce”? Check out these helpful tips.

1. Take a few eggs from the tray and rub them between your fingers. If they easily glide over the skin, then the caviar was treated with vegetable oil. This indicates the dishonesty of the sellers, so they are trying to increase the weight or give a low-quality product a marketable appearance. Natural caviar is always crumbly, does not stick together.
2. Taste a few eggs. If the eggs on the tongue do not burst, but stick to the teeth, then this indicates a falsified product.
3. Inside natural eggs, you can see the nucleolus, natural eggs are shiny, of the same size, do not stick together.
4. When buying bulk caviar, be aware that it is difficult to find out when it was made and under what conditions it was stored before. And certificates can be forged!
5. In the open air, loose eggs can quickly become seeded with pathogenic microflora from the air and become an excellent breeding ground.

How to store

To prevent caviar from bringing you unexpected surprises, be aware that it is a perishable product, so observe the following rules when storing it.

• Bought, but not yet opened a jar, store in a refrigerator. It can be stored in a household refrigerator for up to 3 months.
• You should eat the opened jar within 3 days, but again, if it is stored in the refrigerator. Moreover, the remaining caviar from the opened can should be transferred to a clean container or glass jar, this will prevent further oxidation of the product.
• Do not freeze caviar in freezer, so it loses its useful and consumer qualities, after defrosting the caviar will turn into a liquid slimy mass.

How to beautifully serve red caviar on the festive table

You bought delicious and high-quality caviar, and now you are thinking about how to serve it beautifully on the table. There are several options.

• You can serve in a beautiful caviar bowl with a spoon, each guest will take as much as he wants.
• Sandwiches from a white loaf, spread butter, and red caviar is placed on top.
• Tartlets, also smeared with butter on the inside, and covered with a small amount caviar.
• hard boiled chicken eggs are cleared of the yolk, and in return are filled with red caviar.
• Pancakes stuffed with red caviar.
• As one of the ingredients for a salad, for example,.

Usually there are many guests at the festive table and appetizers with red caviar are sometimes not enough for everyone. How to be, how to make so many sandwiches from one jar so that all the guests have enough? You will find the answer in this video. Check it out, you won't regret it!

Dear readers, now you know how to choose the right red caviar and how to serve it on the festive table. And I congratulate you on the upcoming New Year, and may it bring you only good luck and be healthy!

It is difficult to imagine a classic Russian feast without this delicacy. However, many people take the choice of caviar without due seriousness: some are motivated to buy by a promotion in a store, others are looking for the code inscription “from Sakhalin” on the banks. It is important that often caviar cannot even be seen from all sides, because it is almost always additionally protected from buyers. But it is enough to choose quality product nevertheless it is possible.

Salmon is not a fish

If you study fish exclusively on the menu pages of sushi restaurants, you can come to the erroneous conclusion that salmon is a fish. In fact, "salmon" is the collective name for a family of fish that are found in both fresh and salt water. Salmon granular caviar is produced from chum salmon, pink salmon, coho salmon, sockeye salmon by treatment with a solution of table salt, sometimes with the addition of antiseptics.

In terms of taste and visual characteristics, caviar different types salmon fish can vary significantly. This is used by many manufacturers, and under the abstract concept of "salmon caviar" in a jar there can be anything, up to a mixed "porridge" of all kinds.

That is why we advise you to choose packages marked with the inscription "GOST", since in this case the manufacturer is obliged to indicate the type of fish from which the product was obtained. It should be noted that the first grade caviar consists of eggs of the same size and color, is characterized by a thick texture, friability, low salt content and a pleasant smell.

Species features of the salmon family

In the event that you buy caviar by weight, the product can be evaluated visually. Caviar from different fish salmon families differ from each other in the size of eggs, color and, of course, price.

Pink salmon. Pink salmon caviar can be called a "classic" among other types of salmon caviar. It has a neutral taste, medium diameter (about 5 mm) and bright orange color. The shell of the eggs is not strong enough, therefore, when the caviar is stirred, some of the eggs burst, forming jus, that is, caviar juice. Pink salmon is one of the most prolific fish in its family, which is why it is most often used by caviar producers. In terms of its nutritional properties, it ranks second and is second only to coho salmon caviar.

Keta. Chum salmon caviar is quite large: the size of the eggs in diameter is 5–6 mm. Before the revolution, it was called royal. Large eggs have a regular spherical shape, a bright amber-orange color and a clearly visible fatty speck-embryo. Due to its showiness, the keto product is often used to decorate dishes. However, not everyone likes the taste of chum caviar - it has a rather dense shell.

Red salmon. The caviar of sockeye salmon is bright red, smaller than pink salmon (average diameter is 4 mm). This caviar is extremely rare in Russian stores, because this type of fish is not common in the country. The largest populations of sockeye salmon are found along American coast(from Alaska to California). It should be noted that sockeye salmon is one of the first salmon fish species that goes to spawn, so it enters the market earlier than others. Sockeye caviar is often smuggled to Russia, since the import of this caviar into our country is prohibited.

Trout. Trout caviar is the smallest of all the presented species (the average diameter of eggs does not exceed 2–3 mm). On the palate there is a slight bitterness and a fishy aftertaste. The color of caviar is both yellow (dark yellow) and red (bright red). Trout caviar is usually served on canapes and sandwiches, as its eggs are sticky and quite salty.

Kizhuch. The eggs of this fish are smaller than those of pink salmon (about 4 mm), dark red in color with a predominance of burgundy. Coho salmon caviar has a characteristic bitter taste. It ranks first in nutritional properties.

Caviar is counted in autumn

When buying caviar, pay attention to the production date. Good caviar is most likely to be produced during the months when salmonids are spawning. This process continues for only a few months, depending on the type of fish - from mid-May to October-December.

Pink salmon in western Sakhalin mainly spawns in June-July, in eastern Sakhalin - in July-August, in the South Kuriles - in August-September. Chum salmon start spawning in the rivers of northern Primorye in August, and mass spawning begins in the second half of September-October.

In southern Primorye, entry into the rivers and spawning of chum salmon occur at a later date. Sockeye salmon, as a rule, begins entering the rivers in May, and it continues until the end of July.

Kizhuch in Kamchatka is divided into summer, autumn and winter. Summer spawns in September-October, autumn - in November-December, winter - in December-February.

If there is a date on the packaging of caviar that does not correspond to the spawning period of a particular fish, most likely the caviar is made from frozen ovaries. Yastyk is a thin, durable film with fish caviar. When harvesting salmon caviar, the manufacturer often cannot immediately process all the product available, so some of the eggs are frozen. It also saves valuable time for transportation and allows you to calmly transport caviar closer to the consumer. At the place of production, the yastiks are thawed, the thawed red caviar is removed and salted, and then it is packaged in jars. Such caviar, as a rule, significantly loses its properties.

In order not to be mistaken in the store when choosing caviar, we advise you to adhere to the following recommendations:

1. It is best to choose caviar marked "GOST" on the package and made in the places of traditional fishing of the salmon family - in Kamchatka and Sakhalin. So you reduce the likelihood that the caviar was cooked from frozen ovaries. On caviar made in accordance with GOST, the type of fish of the salmon family must be indicated.
2. When choosing caviar in a glass jar or by weight, you can consider it before buying. The eggs of the first class must be whole, of the same color and size and not stuck together. When turning the jar over, the caviar should not immediately begin to “crawl” along the walls, a maximum of a few eggs may fall onto the lid. Too liquid caviar, in which there is a lot of jus (liquid), will immediately slide onto the lid.
3. If the store has a thermometer in the refrigerator, check at what temperature the caviar is stored. The ideal temperature is from -4 to -6 ° C.
4. Embossed numbers on a tin factory can with caviar should be convex, not depressed - this is a sign of a factory product. Inspect the jar for external damage, in no case should it be swollen. A swollen jar (“bomb”) is a sign of the presence of unacceptable types of microbes in caviar.
5. Excessive volume of brine liquid (brine) affects the actual amount of caviar itself. Shake the jar: the sound of "flopping" will mean that there is a lot of excess liquid inside.

Everything has its time

Transfer the caviar bought in a tin container and open it to another dish: it is not recommended to leave it in its original packaging due to metal oxidation. The shelf life of an open can of caviar in the refrigerator is only one week, so count on your strength when buying a delicacy for the holidays.

You can choose a truly high-quality product only with the help of Roskachestvo's rolling research, focusing on the Russian Quality Mark, which is worth looking for on the product label. You can see the list of the highest quality caviar

The best producers of red caviar countries are considered that are engaged in independent fishing and packaging of the product, namely Russia and the USA, represented on our market by such brands as Lemberg / Lemberg, Zarendom / Zarendom (American caviar of the highest quality)

How to choose the right red caviar: its benefits and tips

First of all, it should be noted that red caviar has high energy value and calories: only 100 grams of the product carry about 300 calories, which is twice as much as any, even the fattest type of meat.

In addition, red caviar, like any seafood, is rich in vitamins and minerals. It contains vitamins of groups A, B, C, E and many others, which have positive influence on the human body as a whole. It is also known that in red caviar a large number of minerals, namely phosphorus, iodine, calcium, potassium and others.

This product has the following useful qualities:

1. Normalizes the metabolism in the body;
2. Strengthens the musculoskeletal system and bones;
3. Improves eyesight and boosts immunity;
4. Has a rejuvenating effect;
5. Increases the strength of blood vessels and normalizes the heart rhythm.

For all its benefits, red caviar has one contraindication. Due to its high salinity, it is not recommended for people who have stomach problems, as well as pregnant women.

So, you want to try red caviar and find out its taste, but in front of you is a huge assortment of a store that offers dozens of different jars, plastic packages and even bulk goods. How to choose red caviar at such a moment?

There are several main points that you should pay attention to first.

How to choose red caviar: a short guide for the buyer
Marking	Each manufacturer must indicate, according to which rules the caviar was produced, and therefore there is a GOST mark on the jar, indicating the release by Russia, or TU, which means a frozen product from Ukraine. On the jar, the type of fish from which this raw material was obtained, its variety, type, and also the place of catch must be indicated.
Date of manufacture	An easy way to choose red caviar is to look at the date. The salmon family spawns from July to mid-September, which should be shown on the package. If you see a different date, it means that there is a possibility that this caviar is a secondary raw material that has been frozen. The date must be stamped on the jar by the manufacturer.
Place of sale	Particular attention should be paid to the place where the product is sold. Storage rules state that caviar in any package should be stored in a refrigerator with a constant temperature of no more than -4 degrees. If the refrigerator has been defrosted or you see a completely different designation on the thermometer - return the product to the shelf.
Raw material moisture	Before buying, it is recommended to shake the jar. Good red caviar makes a distinct knock on the edges of the jar, and if you get a bad product in your hands, you will hear a characteristic gurgling instead of hitting the wall. And the more it is, the less you will be pleased with the purchase.
Look, taste and smell	If you are purchasing a product in tin can- you can appreciate this view already at home. We will talk about choosing caviar by weight or in glass jars. The mass of caviar should be homogeneous, without especially large and small eggs and a sharp unpleasant odor. The color depends on the type of fish, and therefore should be solid, with a bright spot in the center of the egg. The taste of caviar should not be sour in the mouth: this indicates a poor storage method and a cheap variety of fish. If you feel bitterness - this is a natural product worthy of your table.




Non-natural caviar very easy to distinguish already by the first signs:

1. It has a too perfect shape, as if it was molded by hand;
2. Deprived of a bright dot in the center - the future embryo;
3. It has a specific taste and smell, more like herring;
4. Easily soluble in hot water.

Many people wonder which red caviar is considered the best. There is no definite and unique answer to it, because this product unique in its essence and everyone will perceive it differently!

For the convenience of choosing in the store, you can save these short life hacks that we have collected for you in one picture:



In the online store, the site always has a large selection of high-quality red caviar - we are waiting for your orders!

Tell friends:

Red caviar is a tasty and healthy salmon delicacy. High-quality caviar contains many vitamins and other components useful for the human body.

In the factory container or by weight?

It is not easy to choose the right red caviar in a store or on the market. First of all, decide where or from whom to buy the product. Experts recommend choosing a delicacy in a factory-made glass or tin can.

The product sold by weight can lie for a long time, being exposed to bacteria. Even in this case, it is difficult to know the real expiration date, and open salmon caviar deteriorates relatively quickly.

When buying caviar by weight, you can inspect and evaluate the size and condition of the caviar, and sometimes even taste the product. Despite this, it is better to choose a delicacy made in the factory in compliance with GOSTs.

The exception is when you can buy a fresh product by weight from a person who personally brought it and whom you trust.

Choosing a delicacy based on packaging

Good caviar should be packed in glass containers, and it is better not to buy the product in plastic containers. Every expert will confirm this, but there are still cans and often the delicacy is sold by weight. In each case, it is necessary to take into account the subtleties that will allow you to choose high quality caviar.

In an iron can

It is not easy to choose a product in a metal can in appearance - you will not see what is hidden inside. If there are no other options, inspect the jar for defects. A jar of caviar should not have dents, corrosion or other damage. Find the date of manufacture on the lid (shelf life averages 1 year).

Shake the jar and listen so that nothing gurgles inside. The storage temperature of granular caviar at retail outlets should be within 2-4 degrees above zero (this is an international standard).

After opening the jar, its contents must be eaten within five days. In this case, it is better to immediately transfer the product to a glass container, since tinplate will begin to oxidize upon contact with oxygen.

Glass containers

We found out how caviar is selected in a tin. With glass it's even easier. Do the same: shake, check the expiration date and storage conditions. Turn the jar over several times and evaluate the uniformity of the contents: the caviar should not flow.

The advantage of glass containers is the ability to inspect the product and evaluate the composition. The eggs must be whole. Also not allowed:

• small blood inclusions;
• yastik films;
• transparent shells.

Choosing a bulk product

How to choose the best red salmon caviar by weight, if you are still leaning towards this option? If possible, try the delicacy and appreciate the taste. It should be pleasant, slightly salty and have a slight bitterness. Sour and sweet flavors are a sign that the product contains preservatives or has gone bad.

A particularly strong odor is unacceptable. Eggs of normal quality are whole and not wrinkled. The delicacy is reddish or orange in color (depending on the type of fish).

Inside each egg there should be the smallest inclusion (this is a distinctive feature of this product). There should not be white or black eggs - just one of these will ruin the entire jar in a day.

When bitten, the eggs will burst. If the shell is thick, this is a sign that the caviar is not ripe. If the mass seems to be flowing and there is liquid in it, refuse to buy - the product has often been frozen and thawed.

What to consider to buy the best delicacy?

We figured out how to choose good caviar. Now let's summarize all the information. Remember it so that the purchased delicacy does not disappoint you:

• Do not risk with loose caviar, but buy a factory-made product in a glass sealed jar.
• On the label there is a note: salmon caviar granular. The type of fish and the variety of the product are always indicated (it is better to choose the first one). We will talk about the types and varieties in more detail below.
• It is obligatory to have detailed data: manufacturer with the address of the enterprise, indication of GOST, production date, shelf life.
• The eggs are whole, not crumpled and have a uniform color. A good product tightly packed in a jar, and on a sandwich, the eggs are separated.
• Do not buy a delicacy if you notice sediment, blood clots, torn membranes, and so on in it.
• Ideally, the consistency is not very liquid.
• The composition includes only caviar, salt and a maximum of a couple of preservatives (allowed by GOST).
• It is better not to buy a product with vegetable oil, therefore, having noticed its drops in the contents of the jar, leave the delicacy on the shelf.

Even the release of the TV show “Test Purchase” was dedicated to the purchase of caviar.

Variety differences

To figure out how to choose real red caviar, you need to know about its varieties:

• First class product made from one type of fish and subjected to one salting. The eggs are the same in size and color, easily separated. The salt concentration varies between 4-6 percent. The taste is uniform, and there are no foreign aromas and flavors.
• Delicatessen of the second grade Allows mixing of caviar of different types of fish. The consistency is liquid or thick, extra flavors are not ruled out. Salt is contained in an amount of 4-8 percent.
• Yastik caviar. This is a product made from overripe or, conversely, unripe caviar. The yastyki, which cannot be selected, are cut and immediately salted.

In advanced enterprises, it is used new technology shock freezing, allowing to maintain the integrity of the eggs. After defrosting, they are separated from the yastyk and salted. Subject to all stages, the eggs retain their shape.

How to distinguish fake red caviar?

On the shelves of shops comes across fake red caviar, made artificially. It is fundamentally different from natural in taste and useful properties. It is made from milk, egg and gelatin protein. Flavorings, dyes and food additives give the product taste and color.

not to buy low-quality caviar Please read the information on the packaging. The first "bell" is considered a low price: good delicious caviar can not be cheap, especially before the holidays.

Some unscrupulous manufacturers mix a natural delicacy with an artificial product - it is difficult to identify such a composition outwardly.

Consider the distinctive features of fake red caviar:

• In appearance, the delicacy and the fake are similar, but black dots shine through the shell of natural eggs, and they also burst at the slightest pressure.
• In artificially created eggs, the shell bursts more difficult and is more rigid to the touch.
• Fake caviar is not crumbly, may have plaque and mucus.
• The smell of vegetable oil is a sure sign of a fake.
• artificial caviar completely soluble in boiling water, unlike natural.

Varieties of delicacy

It is impossible to advise exactly which red caviar is better to choose - each species has connoisseurs. Most often on the shelves of stores fall:

• Pink salmon. Pink salmon caviar has an affordable price, so it is the most common. It differs from other species (with the exception of sockeye salmon and coho salmon) in smaller sizes: eggs are 3-5 mm each. It has a light shade (only chum caviar is lighter) and slightly salty taste. The bitter taste is almost non-existent.
• Red salmon. small caviar with eggs 2-3 mm in size. It is easily distinguished by size and characteristically dark orange hue. It has a clear fishy aroma and a bitter aftertaste. GOST allowed heterogeneity of color - this is normal.
• Keta. Large caviar with a light shade. It is easy to find by a uniform light orange hue. GOST does not allow color unevenness. The size of the eggs is 5-7 mm in diameter. It is considered the fattest caviar and has a delicate taste.
• coho salmon. The eggs have a dark red hue, close to burgundy. The size is within 3-4 mm, color heterogeneity is acceptable. The taste of the delicacy is rather bitter, reminiscent of sockeye caviar.
• Chinook salmon. Expensive kind of red caviar. The taste is bitter and slightly spicy. The color is bright red, and the size of the eggs is 4-6 mm. In our country, chinook is caught in Kamchatka, so when buying a delicacy, consider the region of production (there are many fake products in the central regions of the country).

Which is tastier?

Remember how to choose the right jar of caviar and what it should be, but which one is tastier? Here you can not give specific recommendations - everyone has their own tastes and preferences. If you ate only pink salmon caviar, a delicacy of trout or sockeye salmon tastes unusual.

Sockeye caviar is small and has a piquant taste with a slight bitterness. In chum salmon, it is the largest, and the taste is delicate and rich. Pink salmon caviar has classic taste- familiar to most people.

Thus, it is better to try several types and determine for yourself which red caviar tastes best to you.

Sandwiches with red caviar are considered a symbol of a prosperous life. This simple snack able to turn the usual dinner into a real celebration. Caviar on the tables of Russians is a celebration of the soul, body and stomach. The delicacy is perfectly digested, improves vision and strengthens bones. Caviar is a powerful aphrodisiac.

Why is red caviar so useful?

Salmon caviar is a healthy delicacy containing many vitamins and minerals. Salmon caviar is a storehouse of proteins, fats necessary for the body:

• Lecithin is a cholesterol neutralizer;
• Vitamins of groups A, B, D, E;
• Phosphorus;
• Iron;
• Omega-3 fatty acids that affect the cardiovascular and nervous systems;
• A protein rich in amino acids.

Despite its usefulness, this delicacy contains salt. People suffering from heart disease and puffiness are advised to be wary of treats and consume no more than a couple of times a week.

What is the difference between pink salmon and chum caviar?

Many are wondering what kind of caviar to choose. A valuable product is obtained from different fish: pink salmon, sockeye salmon, chum salmon, coho salmon, trout. All of them are equally useful, but differ in appearance and taste.

Pink salmon caviar is the most common and popular. Pink salmon is the record holder for the number of caviar. Caviar has a "universal" taste and is liked by both true connoisseurs and just lovers of the delicacy. Small eggs of pale orange color.

Chum salmon caviar has long been called the "royal" dish. Large, perfectly round, amber-colored eggs with delicate taste. This type of caviar is not to everyone's taste, as it has a strong shell.

Red trout caviar small, 2-3 mm in diameter. Eggs of a specific color - yellow or bright orange. Today, this product is rapidly conquering the Russian market and the love of consumers.

Sockeye caviar- an infrequent guest on store shelves, as it is a rare fish that is on the verge of extermination.

coho caviar small with a slight bitterness of a burgundy hue, which distinguishes it from other species.

It is impossible to unambiguously answer the question of which caviar is better - most people prefer pink salmon and chum salmon caviar, which have an excellent taste and amber color with a slight sheen. We offer to buy high quality red salmon caviar produced at a fish cannery in the city of Petropavlovsk-Kamchatsky. Order courier delivery of caviar in Moscow and enjoy its unsurpassed taste. Red caviar is traditionally served with pancakes, potato pancakes and as an addition to strong drinks.