Red caviar on your table is always a celebration. But how can you tell a good product from a fake? There are many surrogate and low-quality goods on the shelves today. In order not to lose money in vain and not harm your health, you should choose caviar very carefully.
It is necessary
- Red caviar packaging with label
- Some caviar to sample
- Hot water
Instructions
Step 1
See what kind of red caviar, and what kind of fish it belongs to. The first-class product is ideally matched to the size and type of eggs, while the second-class product contains caviar of various types of salmon. It is healthy and nutritious, but it doesn't look too pretty when set.
Step 2
Evaluate some of the external signs of red caviar from different fish.
• Pink salmon produces eggs with an average diameter of 5 mm. The shell is thin and fragile, the color is orange (more or less light). Pink salmon caviar is most often found on sale.
• Chum salmon: eggs on average up to 6 mm. These are regular orange balls with a shade of amber. The coating is more durable, the embryo is clearly visible.
• Trout gives eggs only about 3 mm. Color - from yellow to deep orange.
• Coho salmon: the eggs are also small and have a burgundy hue.
• Sockeye salmon: the average diameter of the eggs is 4 mm. There are not many such caviar on the counter.
Step 3
Examine the jar. Good red caviar should be in glass packaging. The tin metal is oxidized. The jar should not be bloated. The marking is stamped from the inside of the cover. Shake the jar - it should not make gurgling sounds, because a good product fills it very tightly.
Step 4
Take a look at red caviar in a glass jar in sunlight:
• Caviar should be crumbly, firm and regular in shape.
• It should not be rolled over by the whole mass and should not stick to the walls.
• The product lies flat in the jar and looks dry.
• The color of the product must correspond to the color of the caviar of the given fish species.
Step 5
Examine the package label carefully. Sometimes it honestly says that the product is artificial or that it is a mixture of real caviar and a surrogate. An artificial product is made from seaweed, and then dyed and "sculpted" from them caviar. Look at the date of production. "Correct" red caviar is obtained in the middle and late summer.
Step 6
Remember that according to the state standard, red caviar is processed only with salt and freezing or pasteurization. Preservatives (in particular, urotropine) are prohibited. Storage conditions for such a product: at temperatures from -18 to -25 degrees, no more than 1 year and 2 months. In addition, the conditions for defrosting red caviar should be indicated on the jar.
