Any, even the most modest table will look festive if there is a dish with sandwiches on it, which are spread with butter and black or red caviar. This fish delicacy is presented in stores today mainly by red caviar, since the cost of black caviar is very high, this is due to the fact that the fish from which it is obtained is on the verge of extinction.
How black caviar is obtained
Three types of fish are the source of black caviar, they are stellate sturgeon, sturgeon and beluga. Depending on how it was prepared, it can be pressed, grainy or roe. The salted one is a puree-like mass, slightly dried, the granular one consists of individual eggs, and the yastik is salted right in the film - the yastyk.
The most expensive is the beluga caviar, since it is the largest, the size of the eggs can reach 2.5 mm. It must be stored in containers with tight-fitting lids, as it instantly absorbs any extraneous odors. The color of beluga caviar is grayish-silver, and the color of the cans in which it is sold is always blue.
The shelf life of an open can of black or red caviar should not exceed 5 days. It must be in the refrigerator and under a tightly closed lid.
Sturgeon caviar has a pronounced smell of fish and even algae, its size does not exceed 1.5 mm. You can distinguish it by its yellowish or brownish hue; in the store, sturgeon caviar, packaged in Russia, is sold in jars with yellow lids. Cheaper than sturgeon roe of sevruga, it consists of small eggs up to 1 mm in size, having a dark gray color. Banks with sevruga caviar are closed with red lids.
How do you get red caviar?
For red caviar, which is obtained from red fish, the opposite is true - the one with smaller eggs is of great value. It is only grainy. High-quality red caviar has small grains, dry and not sticky, it should not contain "sediment" - liquid leaked from damaged or burst eggs.
The protein in caviar is about 30%, unlike other animal proteins, it is almost completely absorbed in the body. In addition to essential amino acids, vitamins and trace elements, it contains Omega-3 polyunsaturated fatty acids.
The most popular caviar that you can buy in the store is pink salmon caviar, which consists of large, orange-red grains. A little higher in value is trout caviar, which has a red color and medium-sized grains. It is usually saltier than the rest of the species. Chum salmon caviar with large grains is very tasty. The smallest caviar is in sockeye salmon, it is not often seen in stores.
How to choose the right caviar
You can evaluate the freshness and quality of caviar by its appearance; the eggs should not stick together, dry, firm, whole. If you buy caviar in a tin can, pay attention to the expiration date and the lid - it should not be swollen, the batch number and production date should be stamped on the inside of the lid. There is an old way to check the quality of black caviar - a small amount should be placed on a flat surface and slightly blown on it, the eggs should roll out.
