Caviar has long been considered an exquisite delicacy. Caviar, like no other product, contains a large amount of protein - almost a third, therefore, caviar is rich in amino acids and is easily absorbed by our body. Today, there is a high probability that you can be sold low-quality black and red caviar, both in the supermarket and in the market. Try to recognize a truly high-quality product and enjoy a divine delicacy that is not only delicious, but undoubtedly healthy.
Instructions
Step 1
If red caviar is packed in a transparent glass container, then its quality can be determined by external signs. Eggs in Class I must be of the same color and size, whole, not dry or sticky.
Step 2
When buying caviar in cans, be sure to make sure that it does not dangle inside and does not overflow, but fills the jar tightly without voids.
Step 3
When buying red caviar by weight, pay attention to the friability of the eggs. If the eggs do not stick to each other, but are easily separated, you can safely buy. If they are stuck together and have burst grains, it is better to refrain from buying such caviar.
Step 4
The quality of the caviar can be recognized by its taste. Low-quality caviar is bitter and sour, tastes like rancid fat. An off-taste may be present due to the addition of prohibited preservatives to the caviar. Too weak or too dense a shell of eggs, as well as the presence of excess liquid, indicates a low quality of fish.
Step 5
When buying caviar, pay attention to the production time. If the can with caviar indicates that it was produced in the month of December, this indicates that the caviar was made from frozen roe or repackaged. Such caviar is not of high quality, since caviar is harvested in July-August and immediately canned.
