Our permanent expert Ilgisma Sharafiyeva Share the experience of choosing red caviar. Ilgisma Sharafiyeva: "Red salmon caviar is a worldwide recognized delicacy. At Ikra salmon fish Pleasant soft taste, it is nutritious and useful. In addition, Salmon Caviar - certainly served on the most beloved Russian holidays - New Year And carnival. Methods of feeding the caviar set, the main thing to remember the main rule - the red caviar should be cold when serving, even if it fills to hot pancakes! And, of course, it is important to choose the right red caviar. "

Useful properties of red caviar

On the beneficial properties of red calm fish caviar can be spent very long. Caviar Red is one of the most nutritious products, it has a big food value. In 100 g of black (grainy or pause), caviar contains 280 calories. And 100 g of red caviar - 270 calories. For comparison: the same amount of average fatness gives only 120 calories. In 100 g of milk only 70 calories. The beneficial properties of red caviar also in the fact that it is easily absorbed by the body!

So, red caviar - useful delicacywhich affects the education of red blood cells, normalizes the metabolism and blood sugar levels, and also regulates cholesterol exchange. Rich in squirrel and fats that can easily be used, this caviar has everything that is necessary for the full development and work of the human body:

• Lecithin neutralizing harmful cholesterol
• Vitamins E, D, group B and A
• Phosphorus
• Iron
• Polyunsaturated fatty acid Omega-3.
• Protein, giving a full range of amino acids

Interestingly, the nutrients contained in red salmon caviar are intensively acting on the skin, preventing the process of aging and restoring the affected areas.

It should be remembered that the caviar, having a beneficial effect on the work of the heart and blood vessels, still contains a salt, and therefore people prone to edema, sick atherosclerosis, hypertension or coronary heart disease, it is recommended to use no more than 2 sandwiches per day. General recommendation of doctors - Red caviar is needed to our body. Ideal if you consume it 1-2 times a week.

What red caviar is better

Often wishes to buy red caviar interested in what fish better caviar. Let's try to figure out. Salmon caviar or red caviar is preparing from raw fish calfs: Kets, humpbacks, sims and less often from a busy, Kizhi and Chavitz. Different salmon eggs have unequal dimensions and color. If you are interested, what kind of fish is a red caviar better and what cauldron is better to buy, remember the following information:

• red caviar cheeky size - which fish is more
  

diameter of iconic 2-3 mm - trout caviar;
The diameter of the iconic 3-5 mm is most likely the caviar of pink salmon, narki, cozhi and sim;
Diameter of iconic 5-7 mm - Keta and Challenge caviar.

• color of icon of red caviar - which fish has more
  

Ikra Gorbushi - Orange;
Keta caviar has a pale-red with an orange touch of color;
Isra of Narki has a bright red color.

On our counters, mainly represented red callery cavos of three types:

1. ketovaya caviar - Large eggs of orange color with red intestinal and gentle taste;
2. ikra Gorbushi - medium size, bright orange, with a very easy bitter taste;
3. icra of Narki. - Small eggs of dark red color with a very pronounced smell and bitter taste.

What caviar better- a controversial question, all different tastes, however, most confident that the best red caviar is the pink salmon caviar and kaceshaving a pleasant taste and orange color with glitter. The calves of the rest of the salmon has a sharper color and an increased taste of bitterness.

How to choose a red caviar

Red calm fish caviar is unfortunately, poor quality. To choose high-quality caviar, follow some rules:

• How to choose caviar in a tin can

Do not buy red caviar in tin packaging at all. Tin - one hundred percent guarantee that inside a lot of liquid, eggs are crushed. Ikra B. tin jar - this is the second grade in best caseAt worst, it is either a sufficient caviar or caviar with an excess of preservatives.
It is not worth buying a red caviar not from the refrigerator.
If the red caviar is in the open type refrigerator, the temperature in it should not be higher. If above - do not buy!
You have the right to ask the seller a closer to rave caviar, if the term of issuing more than a week, do not buy such a red caviar.

• How to choose a weary caviar

We choose the weighing caviar to choose easier if you ask the seller to try it. Consider caviar, sniff and try it!
The grain of caviar must be clean, not muddy on the lumen, with a small point of slightly darker color.
The smell of red caviar is the smell delicious fishIf the caviar does not smell at all - it is ice cream, if it pulls a lot from the caviar - it is sufficient or proceed.
A red caviar taste should not be too salty, now red caviar can be slightly sweet (from a new preservative - WarRex).
If he feels an acidic taste - red caviar whisk. Such a red caviar is better not to buy. You can also determine the quality of the red caviar in the container, in which the caviar is worth - if the white plaque is visible on the upper edge, the calf is proceed.
Remember that Ikra Gorboshi slightly grips, and Czyro cazhur, even being fresh, most likely most will seem too bitter.

• How to choose a caviar in a glass jar

It is worth considering that buying caviar in the bank, you overpays for the container (glass jar, jar with lock) and pathoral names.
If you want to buy a red caviar in the bank, pay attention to the dates of production and packaging - there must be no more than 6 months between them.
Salmon go to spawning from July to September. So, high-quality caviar should be prepared no later than the beginning of October.
High-quality red caviar When turning banks, the bank should not instantly begin crawling through the walls, the maximum - the eggs will fall on the lid and then one or two.
If the red caviar when turning immediately crawled - it is too liquid in it a lot of Jus.
Look at the bank with a red caviar on the lumen - there should not be burst of eggs, foreign objects in Icrek.
The grain of red caviar must be not muddy, with one dark point.

Most believe that buy red caviar better in glassBecause the grainy calm fish caviar, packaged in banks, retains its qualities longer and is more convenient for retailers than barrel red caviar. Caviar Grass Salmon Fish subdivided into 1 and 2 varieties Taking into account the condition of the grain, taste, the smell of caviar and maintenance in it:

• Icra 1 varieties should have whole elastic grains, it should not be films and blood. Salt content in IKRE 1 variety from 4 to 6%, 2 varieties - from 4 to 8%.
  • Characteristic features: Icra of one fish breed; homogeneous color; strong grain; pleasant aroma and taste without extraneous tastes; low-headed salt 4-6%; Lack of sludge and burst eggs. In the caviar of nurses and the mounds are allowed inhomogeneity of the color and taste of bitterness.

How to eat red caviar

If you already know how to choose a red caviar, then it remains only to enjoy it. Soft and gentle in moderation salted taste Ikrinka delivers and in its pure form and in dishes. And there is a red caviar in different ways.

Red caviar is good in the best Russian traditions with pancakes, potato pancakes or as a stunning snack to vodka.

You can submit conventional oil and caviar sandwiches or file stuffed eggs with caviar.

And you can eat caviar as it is done in Europe, use in paste, as a side dish, in sauces, light salads and sophisticated hot dishes or decorate with a canape with sour cream, and also serve just with cream.

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The first thing is to remember: salmon is not a fish! This is a whole family of fish, which includes Keta, Gorbow, Kizhche, Nerk.

According to the taste qualities of the caviar of different types of fish differs significantly. Therefore, if a "salmon caviar" is written on the bank, it means that there can be anything, right up to the "porridge", outstanding from of different types And the quality of caviar.

What to pay attention to

✓ Marking

It is best to choose caviar with marking GOST on the package and produced in Kamchatka and Sakhalin. So you will reduce the likelihood that the caviar is made of incomplete frozen yaws - a thin shell with caviar. They are frozen when the manufacturer cannot immediately recycle caviar. It is better to choose a product labeled first grade. Caviar, packed in the same place, where it is caught, better than the one, which is laid down on banks in non-breaking places. Is it worth saying that the caviar of the ice cream of raw materials is not so tasty as fresh?

✓ Appearance

By buying caviar in a glass jar or for a swim, consider it before buying. Ikrinka of the first grade must be integer, unsalted, the same color and size. When turning off the caviar can not instantly start crawling through the walls. Icra, in which too many "Ichor Juice" (Jus), immediately slides on the lid.

This product is actually a "natural antidepressant", so it is so important that it is prepared for all the rules. Rating better chocolate.

✓

Structure

Ikra, salt and preservatives (with the exception of E239, dangerous to health) - here is the perfect composition of the product. Icres without preservatives does not happen: if they are not listed, then the manufacturer is smelting. The permissible amount of salt is 4-6% percent. This is not a matter of taste, but the stringent claims of the GOST.

✓ Storage temperature

If there is a thermometer in the refrigerator, check, at what temperature the caviar is stored. Ideal for her - from -4 to -6 ° C. The shelf life of caviar without preservatives is less: barrel is stored 2, and the cannon is 4 months from the date of manufacture.

✓

Shelf life

The shelf life of caviar without preservatives is less: barrel is stored 2, and the cannon is 4 months from the date of manufacture.

In the Vnia Fisheries and Oceanography developed technologies for the preparation of salmon fish caviar methods of frost and pasteurization. They help to increase the shelf life of roughly twice (up to 8 months). At the same time, the appearance, color, consistency, smell, taste, shell strength and vitamin value of caviar are fully saved.

✓ Bank

Embossed figures on a tiny factory bank with caviar should be convex, and not indulged - this is a sign of the factory product. Explore the bank for external damage, it should not be swollen. Give preference to Icra in transparent - glass or plastic - Tara: You can see ikrinka in it. In addition, the glass does not affect the taste of delicacy.

Cap

It should have the word "caviar" in the third row and two rows of convex numbers - the date of manufacture and the wizard number. If the numbers are sold "inside the banks", most likely, this is a fake.

✓

Price

Caviar - the product is expensive, and the 140 gram bank can not even at the sale can cost 180 rubles cheaper.

✓

Date Ulova

July and Avgustovaya the most excellent quality. The label should stand the date of manufacture and packaging: what they are closer to each other, the better.

✓

Types and color of caviar

If possible, choose the oscper of the kace. Experts believe that it is tastier than hubby and salmon. It is easy to distinguish it: small orange eggs with a red glimpse in a thin elastic film.

Black - In sturgeon (sturgeon, beluga, seven, sterling).
Red - in salmon (ketovaya, seven, choker).
Pink - At Sigov, Ryaskushki, Mixed.
Yellow - Pike, Sudak, Vobly, Tarani, Kefali, Loban.
White - Snails.
Orange - At sea enemy.
Green, black and purple - W. fly fish Tobiko. Her natural color is brown, so it is tinted by horseradish vasabi, ink Caracatar or pigments of seaweed.
White with golden chip - Beluga-Albinos. This is the most expensive in the world of caviar!

Signs of poor quality caviar

If you decide to buy a wealth caviar, and it is with a spoon flows like aliveSo it was most likely frozen. Other signs of poor quality product - foreign inclusions (blood clots, a large number of wool films), bubbles and white raid. Moisture drops on the walls They may say that the manufacturer has overraded with vegetable oil.

How to store

Opening a tin can, immediately turning to the caviar to another dishes: it is impossible to leave it in the factory package, the metal is quickly oxidized.

Red or black caviar?

If the time was existed, then the pre-holiday purchase would be worth going in the 1960s. At that time, black caviar cost completely different money: not cheap, but it is quite accessible. And, which is the most amazing, special demand did not use.

But once in Russia, she was not considered a delicacy at all. Black caviar was cooked with porridge, dried and even fry.

And the Molokhovets in his book "A gift to young hostesses", released in 1861, advised to use the Pousic caviar for ... Broth's deception.

Why black caviar is more expensive? The price difference is related to the fact that sturgeon fish is in nature less than salmon. In the composition of red and black caviar, oddly enough, similar.

Top 3 from russia *

The best Russian caviar - without water and without microbes: "Tunaycha" (Sakhalin region), "Russian Sea" (society), "Obcomment" (Novosibirsk region).

* Ranking - a state company that conducts independent research of the quality of Russian goods and assigns the best quality mark.

Expert comment

Elena Sarattseva, Deputy Head of Rutigation:

Half of caviar implemented in retail does not comply with mandatory requirements. As a result of laboratory tests, in some cases intestinal sticks, staphylococcus and yeast were revealed. This is mainly due to violations of the conditions for transportation or storage of caviar. This leads to changes affecting the quality of the product.

Gate Soex Rating

Icres produced "on site", that is, where ICRU is also extracted, there are no among our contestants. All it is made in the Leningrad or Moscow regions. Part of the manufacturers honestly wrote that the product is made of ice cream raw materials, others preferred not to apply to this fact.

By organoleptic indicators, as well as on the criteria " mass fraction Salts "and" presence of extraneous impurities "only two of our contestants correspond to GOST 1877-2004. Therefore, medals this time will also be only two. Gold - caviar "RPZ Pole", silver - at Lukomorya. The remaining subjects simply correspond to a benign product, and this is not bad!

1. Icra salmon grainy, first grade (Ikra Gorbushi), 140 g. LLC RPZ Polyus, Moscow

In a good Icre, everything should be perfect - and GOST (one of the few of our contestants, which corresponds to him). Everything is good here: and the type of product - Ikrinka to Ikrinka, and his taste is a weakly salted, saturated, without bitterness. Honored victory in our racity!

2. Icra salmon grainy "Lukomorye", first grade (Ikra Gorbushi), 140. LLC "TESEX", MOSCOW OBL.

Ikrinka strong and elastic, degree of "salinity" - just perfect. To win in our examination of this Icrea prevented a slight amount of shells and a leopard. Confident 2nd place and the most top Recommendations.

3. Icra salmon grainy Abara, first grade (caviar trout), 135. Viktoriya Bis LLC, Moscow

Tender, weakly salting, with a bright, impetuous bouquet - in short, it really delicious caviar. By the way, the only trout in our ranking. But, alas, the amount of salt to the indicators of the GOST does not reach a little. Confident 3rd place.

4. Kamchatka salmon grainy caviar Premium (Ikra Gorbushi), 110 G. ITA Northern Company, Moscow

Despite the word Premium, the performance of this product is very medium. The taste islands, Ikrinka blurted out, at the bottom of the banks a small number of sludge. And the salts are not enough: 2.5% against ordinary 4-6%. 4th place.

5. Icra salmon grainy "Tungutun", first grade (Ikra Gorbushi), 95 g. Northern Sports Company LTD, Moscow

2 The smallest (95 g) test participants showed the weakened results. Unlike Putin, the product is not patched. He simply does not have a pronounced taste, and Ikrinka is sluggish, wet and unappletent. 5th place.

6. Icra salmon grainy, first grade (Icra of Narki), 95. LLC Putin, St. Petersburg

Whether there were violations in the production technology, or caviar was incorrectly kept, but she looks like, honestly, not very. And what is especially unpleasant, hersard strongly. Therefore, it closes our "Ichor" rating. 6th place.

Seldom festive table It comes from such a delicacy as a red caviar. After all, it is delicious, and useful, and colorfully :) Charming orange sandwives and raise the mood with their cheerful appearance.

Yes only choose red caviar good quality It is not always possible. After all, that is not talking, and a very rare manufacturer will be able to adopt from the temptation to fake such a popular product.

According to the rules, there should not be anything except the caviar and salt itself. And it is preserved ideally using the pasteurization process (ferry treatment at 60 degrees of already canned jars). Ikrinka must be solid, there should be no liquid in the jar. What happens in practice? How to choose the right red caviar in the bank or praise?Let's deal with together.

The production process of this delicacy is not very complex, but requires careful processing and relevant sanitation. First, the caviar is removed from the fish, and sorting by the degree of maturity and the size of the eggs. Then the eggs using special sieves are separated from the connective film and washed with cold boiled. After that, there is a salting and canning.

But if at the enterprise all these steps are strictly monitored and controlled, then somewhere in the basement in unsanitary conditions, raw tableware and on the misfortune from where the salting recipes made simply "hellish mixture" - falsification. Therefore, try not to buy a product in unverified places, and even more so with the hands, even if the "friend of your employee carries it right from the Far East."

It is not worth buying such an expensive delicacy and on the market - hard-quality product will be sold in our bazaars. The chance is very dubious, but it will not be difficult to "run out".

Optimally choosing a red caviar in large supermarkets and specialized fish stores. Here products pass at least some kind of quality check. Yes, and storage conditions are complied with (at least, must be observed).

Proper packaging - what?

The caviar is usually packaged in tin or glass jars, weaving - in plastic containers. Clear thing that you should not choose a red caviar for a swim. Of course, if we all lived in the Far East, the purchase of a commodity product with a lot of probability could be successful. In our stores, and even more so in the market, there is a lot of "against" and, it seems, not one "for" such a purchase. After all, it is not a fact that storage conditions are observed, it is not a fact that the storage period is not exceeded, it is not a fact that malicious bacteria are not on the vessel with caviar, it is not a fact that it is not processed by chemistry for long-term storage (after all, its storage time is minimized without conservation ).

Choosing a red caviar in a glass jar, you are almost a big more likely to buy a quality product without such "pitfalls".

Tin jar is also allowed and caviar in tin banks often has the necessary quality characteristics. However, while you do not open the bank, you will not know. And when you open - no longer return.

What in the composition

Be sure to learn information on the label. The product should not be anything except caviar, salts and 1-2 preservatives. Yes, unfortunately, preservatives in Ire are allowed, because without them the shelf life - no more than 2 months. It remains only to ensure that the number of preservatives is minimal. This is usually sorbic acid (E200) and Urotropin (E239) (which, by the way, is recognized as toxic all over the world).

The presence in the composition should be alerted (E422). It is added to hold artificially by moisture.

Down with falsification!

Detect falsification very difficult. Yes, usually people do not try. After all, caviar is bought for the holiday and there is no time to consider it, return, swear. We let all this on samonek.

And meanwhile, caviar is quite common. This is done mostly with protein products -, chicken eggs, gelatin. Plus, of course, flavors, taste amplifiers and dyes in the assortment. Such a "caviar", the so-called protein, differs from natural externally: "Ikrinka" are perfectly smooth, without a nucleon-embryo, have a pronounced herring smell, do not burst into the mouth, and bump as a chewing and stick to the teeth.

To protect yourself from buying such a surrogate, do not seduce on a frankly cheap product.

However, if simple white caviar Inspection, then the addition of 10-15% of such a product in caviar to natural notice is impossible. At the same time, you will have to pay for it as for naturprodukt ...

How to secure yourself from falsification? All the same methods: Checked stores, attentive study of the label, evaluation of the appearance, if possible.

Perfect Icra version

Summing up said, I want to bring all the qualities of perfect red caviar into a single list:

• Glass container closed hermetic
• Properly decorated label:

• Perfect appearance

• The appearance of the iconic is no doubt: one-piece, uniform color, not crumpled, are tightly located in the bank. At the same time, it is well divided when laying out on a sandwich.
• Lack of any extraneous inclusions in a jar: sediment, mold, blood clots, torn shells, noticeable droplets vegetable oil.
• Consistency dense, not liquid.

• The taste is mediocreter, without cutting bitterness.

Unfortunately, 100% can be confident in Ires, unless you make it at home. However, following our advice will help you choose red caviar and reduce the risk of buying a poor-quality or falsified product.

Once a new year on the nose, then it's time to find out how to choose the right one festive delicacy as CAVIAR. To begin with: If you choose which caviar to buy - weaving, in a tin or glass jar, it is better to give preference to the latter. Icra on the weight is subject to malicious bacteria, and the main minus of tin packaging is not considered such a caviar. Therefore, it remains to follow the following rules:

1. Bank of caviar should not be swollen or deformed, caviar must be tightly sunk. Press the cans with a red caviar with a finger. It should not be a presenter and in no case should be swollen.

2. Buying caviar in tin and glass jars, make sure that it does not "hang out" inside, shimmering from the edge to the edge, and fills the jar tightly without voids. Before buying, feel free to shake the jar. If nothing bouffags are in it, caviar has a chance to be on your table 🙂

3. Marking on the lid should be stamped (squeezed) from the inside. If the marking is printed in print, then pay attention to its letter and digital composition. The full set in the case of the Russian caviar includes the date of manufacture of products (ambulance, but not rolling), an assortment sign "Ikra", the manufacturer's room, the number of shift, the index of the fish industry "P".

4 . Be sure to read the information on the label. The composition usually includes salt, corn or sunflower oil, and also glycerin and preservatives. The addition of sodium sodium benzonate (E211) is allowed as preservatives. Avoid caviar with the addition of urotropin (E239) - decaying, this preservative forms formalin. In the US and Europe, Urotropin has long been recognized as a toxic substance, in Russia it was banned from 2010 from 2010.

5. Pay attention to the date of the packing of the caviar. Salmon go to spawning from July to September. So, high-quality caviar should be prepared precisely during these months. There should be no more than six months between the date of production and packaging.

6 . Icra in a glass jar can be examined visually. High-quality caviar When turning, the bank should not instantly begin crawling through the walls. Look at the bank with a red caviar on the lumen - there should not be burst of eggs, foreign objects in Icrek. The grain of red caviar must be not muddy, with one dark point.

Shades of caviar directly depend on the type of fish. Orange ketovaya caviar with a red glimpse, bars rather small, thin, elastic film. It is considered the most delicious. But the most common is the caviar of the humpback. Ikrinka pink salmon orange and light orange. At night, Icra has a dark red color and a kind of taste. If the caviar is completely pale or yellow, it means that she overrered and lost taste.

7. To make sure that the production technology is withstanding, look at the jar to the GOST (State Standard) link - this is a sure sign that Ikra was packaged not far from the place of catching fish, and there was no more than a month between catching and getting into the bank. If the bank has a link to that ( technical conditions), It may say that during production I used frozen caviar or ingredients are present, which are not provided for by GOST.

8. After you opened a jar with caviar, you should not overtake the smell of fresh fish. In artificial Icra, herds are used as a fragrance milk, so the fake gives a strong fish smell. It tastes tough and very salty. If you are in doubt what cauldron - real or artificial, spend a simple experiment: throw 2-3 eggs in a glass with hot water, artificial caviar in boiling water dissolves.

Summarizing, deposit "Recipe" of perfect caviar: Closed hermetic glass container with a properly decorated label (name "Caviar salmon grainy", view (hillside, Keta, Nerque, Kizhohuh), 1st grade, full information about the manufacturer, date of manufacture of shelf life, and consideration only caviar, salt and One or two preservatives), in appearance: all the bars are whole, homogeneous color, tightly located in the bank, there is no precipitate, blood clot, torn shells or noticeable drops of vegetable oil, the consistency is dense, not liquid.