A true gourmet delicacy, exquisite, rare and expensive. Red caviar deserves special attention and care, especially when you choose this product in a store. The quality of caviar depends on many factors: fishing conditions, cutting technology, cooking recipes, conditions of transportation, storage and trade of caviar. How to determine the quality of this by no means cheap product?
Instructions
Step 1
When purchasing caviar, pay attention to the seller's appearance, the cleanliness of counters and refrigerators, and the storage conditions for caviar. If caviar is weighed out, it should be stored in a clean tray, in a refrigerator, applied exclusively with disposable gloves, it is not previously packaged in plastic jars. The latter is done in order to quickly sell stale goods and hide the smell and appearance of low-quality caviar.
Step 2
Remember, "salmon caviar" is the general name of the product. Real red caviar can be made from caviar of chum salmon, pink salmon and sockeye salmon, as well as caviar of sima, coho salmon and chinook salmon. The manufacturer must indicate which fish it comes from next to the label “salmon caviar” on the packaging. Caviar from different fish can vary significantly in color, size and flavor. For example, caviar of sockeye salmon should be slightly bitter, it is smaller and brighter in color than caviar of chum salmon and pink salmon. The delicacy of these fish is dark orange in color, the eggs are large, and there is no aftertaste of bitterness in it.
Step 3
High-quality caviar is dense, consists of the same large or medium-sized eggs, identical in color to each other. "Correct" eggs are crumbly, slightly shine, but do not stick together. Some manufacturers add vegetable oil to caviar. This helps prevent the eggs from sticking together. However, often unscrupulous sellers try to hide the inadequate quality and increase the weight of loose caviar with a large amount of oil. Remember, there should be very little oil, good caviar does not float in it, as if in deep fat.
Step 4
Real eggs will burst pleasantly on the teeth, but artificial "nucleoli" (from algae) will just roll and melt like jelly.
Step 5
The date of manufacture and expiry date are always written on the packaging. Traditionally, the collection and preparation of caviar is carried out in August-September. The date of manufacture is May or January - the caviar was repackaged out of season. If caviar is loose, ask for a certificate for the product, which will indicate the date of production.
Step 6
If you purchased liquid caviar with a lot of sediment and a decent amount of burst eggs, it can be hazardous to your health. The production technology of such caviar was violated and, possibly, the caviar was frozen.
Step 7
The GOST badge on the label and the inscription that the caviar is of the first grade means that the eggs are matched perfectly in size. In the second class, mixing of different salmon is already allowed.
