Red caviar: which is the best and from which fish? Red Salmon caviar - “How to check red caviar at home, real or not? Which red caviar is better and tastier: pink salmon, chum salmon, trout or coho salmon - my experience »Red caviar variety.

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14.03.2018

There are not so many varieties of caviar, but red and especially black caviar is considered the most valuable in terms of its taste and nutritional qualities.

In fact, the caviar of almost any fish can be obtained and eaten, since each egg carries a lot of nutrients and minerals.

It is customary to divide all caviar according to belonging to a particular fish species, color color, method of preparation and packaging.

The main types of fish caviar

By value, caviar is usually divided into five main categories:

· Black caviar

It is obtained from especially valuable sturgeon species (sturgeon, beluga, sterlet and stellate sturgeon). This type of caviar is at the highest level among all other fish delicacies.

· Red caviar

Extracted from representatives salmon fish(chum salmon, sockeye salmon, coho salmon, pink salmon, chinook salmon). This caviar is more affordable due to the higher abundance of salmonids, but it is much less valued than black caviar.

Pink caviar

It is obtained mainly from marine or anadromous fish species (cod, vendace, whitefish, pollock). It is mainly used in the form of sandwiches or used to make various sauces.

Yellow or loose caviar

It is obtained mainly from fish living in freshwater rivers (pike perch, pike, bream, roach), as well as from such low-value fish as striped mullet, capelin and mullet. This caviar is often referred to as "white", despite the fact that it has a yellowish tint. This caviar has a low price, and its taste is significantly inferior to the finished product from more valuable breeds.

Artificial imitation of caviar

Simulated caviar is produced industrially and is a protein product. It is made mainly from seaweed... Unlike natural caviar, which has a dense shell and a watery content inside, surrogate caviar consists of a homogeneous soft structure and is prepared using dyes, including synthetic ones.

Typically this product has a neutral marine flavor.

Varieties of black caviar

Depending on the processing method, black caviar can be:

Grainy

Granular sturgeon caviar is thoroughly wiped on a sieve immediately after cutting the fish, as a result of which individual grains are almost completely cleared of ovary. The mouth is a thin and rather strong enveloping film (shell) in the form of a small sac, in which each individual egg is located.

The presence or absence of ovary during salting plays an important role in the formation of the variety of caviar, since it directly affects the quality of the product.

· Pajusnaya

After cutting the caught fish, salted caviar is salted along with the roe, then laid out in special troughs, where it is dried, and only then cleaned and pressed in vats.

The most valuable is sevruga pressed caviar, since it is not only very useful, but it has an extremely thin and delicate taste with a pleasant aroma.

Trinity

This type of black caviar is prepared using the same technology as ordinary caviar, but it is not processed using ordinary salt, but is poured with a strong saline solution. The product salted in this way is first thrown onto a sieve until all the brine has drained, and then placed in special barrels (usually made of oak).

This type of caviar is considered an exceptional delicacy and is prepared for special occasions.

Yastichnaya

The roe roe immediately after opening the fish is salted steeply (together with the roe). In this form, it enters the trading network. This type of black caviar, for obvious reasons, is considered the least valuable product, therefore it costs much cheaper than all others. It can be either slightly salty or contain a too compacted consistency and not quite marketable.

It is noteworthy that each of these types of caviar, with the exception, perhaps, of roe, is usually subdivided into three varieties: first, second and higher. A particular varietal accessory is influenced by both the degree of freshness of the product and the complexity of the salting process.

It is noteworthy that various varieties of black caviar have and different calorie content, which is from 200 to 270 kilocalories per 100 grams of the finished product.

Types of black caviar, depending on the value of the breed

Beluga caviar is rightfully considered the most valuable, the eggs of which have a dark silvery hue and delicate taste with a delicate nutty aroma.

Sturgeon caviar is next in value. Its eggs are slightly smaller than beluga eggs and are yellow or brownish in color. The taste of this caviar is also inferior to that of beluga caviar, since it contains a slight aftertaste of seaweed.

Sevruga caviar has small eggs, but it is highly valued. The shell of the beans is black and they taste great.

Varieties of red caviar, depending on the value of the breed

Pink salmon caviar is considered one of the best. Its eggs are colored juicy orange. The grains are medium in size and are distinguished by an excellent aroma and excellent taste with a slightly perceptible bitterness. Nevertheless, in terms of its taste, this product is somewhat inferior to chum caviar, which is valued much higher.

The eggs of chum salmon are larger, also colored in a bright orange hue and covered with a thin elastic film.

The most useful, due to the unique set of vitamins and minerals, is considered to be caviar of silver salmon (coho salmon). Its eggs are medium in size, have a dark orange color and a soft, pleasant taste with a slight bitterness.

Trout caviar is very widespread, the eggs of which are medium in size, but may look stuck together in appearance. Individual grains have a pinkish or golden hue and this caviar, due to its excessive salinity, is usually served as sandwiches.

Sockeye caviar is especially popular in European countries, since it has a very spicy and peculiar taste with a slight bitterness. The eggs of the sockeye salmon are medium-sized, of a bright scarlet color.

Red salmon caviar is prepared according to the principle of black caviar, but more salt is used for salting it. Initially, as a rule, caviar is freed from ovaries, and then immersed in strong salt brine (8 to 15 minutes), which is allowed to drain completely. After adding preservatives, the finished product is packaged and sent to the retail network.

There are only two varieties of red caviar: the first and the second. Moreover, its calorie content is from 230 to 270 kilocalories per 100 grams of the finished product.

Pink caviar

This type of caviar is produced exclusively grainy and is considered dietary because it contains less fat. Thanks to this, the calorie content of of this product at least twice lower than that of red caviar.

Yellow or loose caviar

Depending on the method of preparation and processing, yellow caviar can be:

Yastichnaya

Breakdown

As the name suggests, roe roe is salted along with roe. It is usually prepared according to two recipes:

1. First, the raw material is salted (from 8 to 12 days), in special wooden chests, and then thoroughly washed and put into barrels.

2. Caviar (with this method of salting, as a rule, mulberry seeds are used), salted for 3-4 hours in a strong brine, and then wilted for two weeks.

The perforated caviar is first freed from ovaries and only then salted. In this way, caviar of all freshwater fish (pike perch, pike, bream, roach) is prepared.

The finished product usually contains preservatives and vegetable oils.

In fact, caviar of any fish species (including pink and yellow) is very nutritious and beneficial for human health, since it contains a huge number of vitamins, as well as macro and microelements. Nevertheless, when choosing a product for the table, one should not pursue a low price, but act according to the principle: “even less, but better,” because the conversation in this case concerns such an important factor as health.

Curious facts about caviar

· Previously, Russian and Japanese caviar producers could not sell their product due to low demand, so they packed it in wooden barrels and then frozen it. Such caviar was sold for next to nothing, while it was simply chopped into pieces.

· Fyodor Chaliapin was a great connoisseur of black caviar. He liked to spread it on a piece of bread, and then wash down the snack prepared in this way with a glass of cold vodka. Thanks to the artist's popularity, caviar began to be served in Russian restaurants. In France, admirers of the great maestro's talent even opened the Caviar House, where caviar was also served.

· In the Stalin era, caviar was considered a common product and was always present on the counters of absolutely all stores in the country (even including small village ones), but disappeared as soon as Nikita Khrushchev came to power, becoming a deficit everywhere.

· The most valuable is the black caviar of a century-old albino beluga, which is caught in Iran. This delicacy is called “golden caviar”. 100 grams of this product costs 2.5 thousand dollars (about 40 times more expensive than usual), and caviar is packaged in containers made of pure gold of 995th standard.

· Cosmetologists claim that red caviar is an excellent anti-wrinkle remedy. The fact is that the proteins contained in large quantities in caviar activate the production of collagen and allow people to stay young for a long time. In addition, scientists have proven that regular consumption of caviar prolongs life by 7-9 years.

Caviar is not only tasty but also healthy product. Possession nutritional value, excellent qualities of taste and rather rather big cost classifies it as a delicacy. The regularity of its use will provide the human body with the substances and microelements necessary for it, will have a general strengthening effect.

To determine the question - which caviar is the most delicious and healthy, let us compare the caviar of chum salmon with caviar of pink salmon, sockeye salmon and coho salmon.

Differences in caviar of different fish

The most famous and favorite varieties of salmon fish delicacies are red caviar from chum salmon, pink salmon, sockeye salmon and coho salmon. Each of them has a number of its own characteristics - size, taste, value. Having understood this in more detail, you can see what their differences are.

Chum salmon caviar

Eggs of this species are large. They resemble regular balls with a diameter of up to 7 mm. The color is orange, usually uniform. The shell is strong. You need to make an effort to break it, so the product retains its shape for a long time. Chum salmon caviar is distinguished by its tenderness of taste. Bitterness may be slightly felt, which does not spoil its taste at all.

• calories - 249 kcal;
• proteins - 31.5 g;
• fats - 13.2 g;
• carbohydrates - 1 g;
• dietary fiber - 1 g;
• water - 46.9 g.

The composition is rich and varied. These are proteins, fats, carbohydrates, vitamins A, D, E, calcium, phosphorus, folic acid, iodine.

Benefits for the human body:

1. enhances immunity,
2. is the prevention of atherosclerosis,
3. makes bones stronger
4. restores vision,
5. reduces the risk of blood clots, heart and vascular diseases,
6. red keto caviar enriches the blood with hemoglobin,
7. leads the body to tone.

Pink salmon caviar (buy at a bargain price)

Pink salmon caviar has an average size, reaching 5 mm in diameter. The color is light orange, the shell is thin and weak. The taste is universal, has a barely noticeable aftertaste of bitterness.

Nutritional value per 100 g of product is:

• calories - 230 kcal;
• proteins - 30.6 g;
• fats - 11.5 g;
• carbohydrates - 1 g;
• dietary fiber - 0 g;
• water - 49.7 g.

Amino acids and fatty acids Omega-3 and Omega-6 are the main components of caviar. Iodine and lipids, iron, potassium, sodium, phosphorus, magnesium, calcium, vitamins of group B and A, E, D, K are substances with which it is rich.

1. The original composition of pink salmon caviar has a beneficial effect on the basic systems of the human body.
2. Proteins are completely absorbed, due to them they are improved metabolic processes, the rate of cholesterol in the blood is regulated.
3. The rich content of vitamins improves vision, blood vessels become more elastic, and blood circulation increases.
4. Regular use of the product strengthens the nervous system, increases stress resistance, improves brain activity and memory.
5. The effect of renewal of the skin is accelerated, it becomes more youthful and healthier in appearance.
6. Immunity rises.

Sockeye caviar

Sockeye eggs are small, up to 4 mm in size. Have a rich, bright color... Usually these are dark red kernels with a soft shell. It tastes bitter and has a distinct fish smell.

Nutritional value per 100 g of product is:

• calories - 245 kcal;
• proteins - 32 g;
• fats - 13 g;
• carbohydrates - 0 g;
• dietary fiber - 0 g;
• water - 0 g.

Its composition is distinguished by a huge set of vitamins and minerals. It contains iron, fluorine, zinc, chromium, molybdenum, nickel, magnesium, calcium, sodium, potassium, phosphorus, vitamins A, E, PP, C, D, K.

1. Sockeye caviar is a natural antioxidant.
2. Particularly important for proper functioning nervous system and the digestive system.
3. Normalizes the amount of glucose in the blood.
4. Phosphoric acid and fluorine are involved in the formation of enzymes that affect the human skeleton, the composition of its tissues.

Coho salmon caviar

The diameter of coho salmon eggs is 3-5 mm. It differs sharply from other species in color, it cannot be confused with anything due to its bright burgundy color. The taste of bitterness is noticeable.

Nutritional value per 100 g of product is:

• calories - 166.2 kcal;
• proteins - 24.2 g;
• fats - 8.2 g;
• carbohydrates - 0 g;
• dietary fiber - 0 g;
• water - 0 g.

Enriched with a set of vitamins, especially vitamin D. Enriched with folic acid, calcium, phosphorus, fatty acids, iron, iodine. Affects the production of hormones - endorphin and serotonin. And this is the key to a good mood and a positive attitude in life.

Useful functions for the human body:

1. increases protective functions,
2. improves blood circulation,
3. normalizes metabolism,
4. affects the formation of bad cholesterol, serves as the prevention of atherosclerosis,
5. activates the brain,
6. reduces the possibility of oncology,
7. has a healing effect on the skin and eyesight.

Which one is tastier and healthier?

People have different tastes. This also applies to which caviar will be tastier for each individual person. In order to make a choice, you can compare all types of product with each other according to their taste.

1. The chum salmon product has a wonderful taste and aroma. Its distinctive quality is that it contains a lot of fat, which cannot but affect its taste. The eggs are dense and tough, do not spread when used. They tend to stay fresh longer.
2. Pink salmon caviar has a deep and light taste. Its most significant difference is the absence of the characteristic bitter taste. Grains are smaller than chum salmon eggs.
3. Sockeye caviar has a normal taste, with a slight bitterness in the aftertaste. It can alienate the consumer with its pungent odor.
4. Coho salmon caviar is the smallest. Has a pronounced bitter taste.

If we compare all types, then we can conclude that the caviar of chum salmon and pink salmon is considered the most delicious. The reason for this is their versatile taste. At the same time, they do not have a bright aftertaste of bitterness. For these reasons, caviar of chum salmon and pink salmon are the most popular types; they are most often used when setting the table during holidays and celebrations.

When asked which caviar is more useful, the answer is unequivocal. The most useful can be called coho salmon caviar. It is richer in saturation of nutrients. Its eggs are small, so the fish supplies each grain with a maximum of useful elements. This is a rare type of caviar, occupying a leading position in the ranking.

On New Year's table it is customary to put red caviar, but people rarely think about what kind of fish it was obtained from. Experts of Roskachestvo told how pink salmon caviar differs from caviar of chum salmon, sockeye salmon, trout and coho salmon, and also gave recommendations on the right choice red caviar of various fish of the salmon family.

What is the difference between red caviar of different fish?

Red caviar differs in size, color, nutritional value and, accordingly, price depending on what kind of fish it is. So, pink salmon caviar is considered the most popular, since it is one of the most prolific fish in its family and is most often used by producers. Pink salmon caviar has a neutral taste, the diameter of the eggs is about 5 mm and a bright orange color. Since the shell of the eggs is not very strong, when the caviar is stirred, it bursts and jus (caviar juice) is formed.

The second most popular is chum salmon caviar. The eggs are large, regular spherical, about 5-6 mm in diameter, have a bright amber-orange color and a well-visible fatty speck-embryo. Chum salmon caviar is often used to decorate dishes.

The caviar of sockeye salmon is bright red and smaller than that of pink salmon (average diameter is 4 mm). In Russia, this caviar is rare: this fish is not widespread here, and the import of sockeye into Russia is prohibited. The largest populations of sockeye salmon are found along American coast(from Alaska to California).

The smallest caviar of all representatives of the salmon family is in trout (about 2-3 mm). The color is not only red, but also yellow and dark yellow. As a rule, trout caviar is served on canapes and sandwiches, since its eggs are sticky and quite salty.

The last type of caviar is from coho salmon. Eggs about 4 mm in size are dark red with a predominance of burgundy hue.

Which caviar is tastier and healthier?

The first place in terms of nutritional properties is occupied by coho salmon caviar, but it tastes bitter. The second in nutritional properties and the most popular in terms of taste is pink salmon caviar. Not everyone likes chum salmon caviar because of the too dense shell of the eggs, and in the trout caviar there is a slight bitterness and a fishy aftertaste.

When should red caviar be produced?

In Roskachestvo, first of all, it is advised to pay attention to the date of production of the product. Caviar produced in the months when the fish goes to spawn is considered good. If the date on the package does not correspond to the spawning period, then, most likely, the caviar is prepared from frozen oysters (thin strong frozen films with caviar) and loses in its taste and nutritional properties... Depending on the type of fish, spawning lasts from mid-May to October-December:

• pink salmon in western Sakhalin mainly go to spawn in June-July, in eastern Sakhalin - in July-August, in the Southern Kuriles - in August-September;
• chum salmon begins spawning in the rivers of northern Primorye in August, and mass entry occurs in the second half of September-October;
• sockeye salmon start spawning in May, and it lasts until the end of July;
• coho salmon in Kamchatka spawns in autumn and winter: in September-October, November-December, and December-February.

What else to look for when buying caviar?

It is best to buy caviar labeled "GOST", as well as made in places where salmon are traditionally caught: in Kamchatka or Sakhalin. If caviar is sold in a transparent glass or plastic jar or by weight, then it can be judged by its appearance. Eggs in Class I must be whole, the same color and size, and not stick together. When the jar is turned over, the caviar should not immediately begin to "crawl" along the walls.

There should be no external damage or swelling on the can. Caviar is considered not of very high quality if it contains a large amount of brine (brine). To understand this, it is enough to shake the can.

A jar of red granular caviar has been a gourmet holiday product for many decades.

Everyone remembers a scene from the famous comedy about black, red and overseas caviar. Presence red or salmon caviar on the table of Tsar Ivan the Terrible refers to historical fiction. In fact, red caviar appeared on the royal table only in the last years of the reign of the last Russian emperor Nicholas II. This is due to the fact that it was at the beginning of the last century that the development of fishing began in the Far East, where Pacific salmon spawn.

The indigenous population of Sakhalin, Kamchatka, Amur Region, Primorsky Territory, if they harvested salmon caviar, they mainly dried it right in the oysters, and more often gave them to the dogs than they ate themselves. Such a product would hardly be liked by the inhabitants of the European part. The pioneers of these lands were also not experts in caviar, so black caviar salters from Astrakhan and Baku were invited. By about 1910, the first shipments of Russian salted red caviar reached the European part and almost immediately became a popular food product.

What is tastier than red or black caviar

For Pacific salmon, such a phenomenon as homing or homing is characteristic. They always return to spawn in the rivers where their parents spawned. Unlike Atlantic salmon, Pacific species only spawn once in a lifetime. The phenomenon of homing is the basis of the salmon fishery and the preparation of salmon caviar.

The opinion that black caviar is healthier and tastier than red caviar is most often a myth. By chemical composition these two types of caviar are not very different, because the fry in these eggs develop for a long time, they should have enough nutrients for growth. In addition, Pacific salmon feed in the open sea and only enter freshwater bodies for spawning. Properly harvested salmon caviar does not have extraneous odors, including the smell of mud. But sturgeons live in rivers and their caviar is very often characterized by a specific smell, which is called the "smell of grass".

Pacific salmon are not bred in captivity for commercial caviar. But you can legally buy sturgeon caviar only from fish grown in special farms. Today, red caviar is better, as it is obtained only from wild salmon grown in the vast Pacific seas.

Types of red caviar

1. Pink salmon caviar. Pink salmon is the most numerous and early maturing species of salmon fish. She spends only one year at sea. Its eggs are up to 3-4 mm in size, orange-red in color. The taste of salted pink salmon caviar can be considered a classic. Salted caviar pink salmon has a light smell of the sea and fish, a pleasant taste. Its shell breaks easily when pressed lightly with the tongue. Pink salmon spawns in the middle of summer, but already at the end of May its shoals approach the river mouths. There are two populations of pink salmon. One spawns in even years, the other in odd years.
2. Chum salmon caviar. Chum salmon are also quite numerous species. It spawns in summer and autumn. Chum salmon caviar is very beautiful. Eggs are orange in color, they are almost twice as large as pink salmon eggs. The shell of the eggs is thinner and it is easily crushed by the tongue. The chum salmon caviar tastes good and has a light creamy aftertaste.
3. Sockeye caviar. This fish has not only very bright red meat, but also red-burgundy caviar. Eggs of this fish are small, on average 2 mm in diameter. It is sockeye caviar that real gourmets value for their piquant bitterness.
4. Coho salmon caviar. Coho salmon spawning begins in autumn and continues until winter. Caviar of this type differs in that it is possible to crush the eggs with great difficulty. They burst with a characteristic crackle.
5. Chinook salmon caviar. Chinook salmon is the largest species of Pacific salmon. Its caviar is a bit like chum salmon caviar, but somewhat larger. It also tastes like chum salmon, but may have a slight spicy aftertaste. One of the rarest types of red caviar. This is due to the conservation status of the Chinook salmon.
6. Sim's caviar. This type of salmon spawns in the summer and is most often caught as a by-catch. The caviar is somewhat reminiscent of pink salmon caviar; it is very rarely harvested for sale to the population.

What to look for when buying caviar

Caviar enters the retail network either in tin cans or in glass jars... There is a myth that it is better to purchase a product in a glass container, since it can be viewed through a transparent package. However, the glasses of the jars are thick, they very often distort the real size of the eggs and do not give an accurate idea of ​​the quality of the product.

Taking any jar in hand, you need to study the information on the label. First of all, it should indicate the type of fish from which the caviar was selected. One jar should contain caviar of the same type. Especially when it comes to pink salmon, chum salmon, sockeye salmon, chinook salmon.
The address of the manufacturer is also very important. Good caviar is harvested and packaged in places of catch. That is, mainly in Kamchatka, Sakhalin, Kuril Islands, Primorsky Territory, Amur Region. If the plant is located in the center of the country, then, most likely, salted caviar is made from frozen products.

The production time is of great importance. The first pink salmon caviar can be made already at the end of July. By the beginning of autumn, the course of this fish stops. Chum salmon caviar can be made both in the second half of summer and in autumn, the spawning run of the autumn chum salmon continues until the coldest months.

The less salt, the tastier the product. However, lightly salted caviar without preservatives can be stored for no longer than a month. It can be sold in bulk or packaged in plastic containers. Consider loose red caviar first. The grains should separate well against each other. The amount of caviar - lopanse should be minimal and unobtrusive in the total mass of caviar. The eggs should fall from the spoon onto the table in a slide, the shape of which is preserved. Eggs do not crawl and do not spread.

Ask the seller to try the product by weight. If the caviar has a strong fishy or foreign smell, then the product is spoiled and (or) it was stored incorrectly. Salted caviar should not have a strong spicy aftertaste, even if it is sockeye caviar.

Unfortunately, having bought caviar in a bank, you can find out about its quality at home. If caviar is liquid, covered with mold, has nonspecific inclusions, with an unpleasant odor or taste, then it can be returned to the seller.

How to distinguish imitation from natural salmon caviar

Very often the store offers salmon caviar under the name "Health". This is an imitation natural product... Inexperienced consumers may well be confused natural caviar coho salmon or sockeye salmon with imitation. The main difference is that natural salmon caviar bursts when pressed with the tongue. Imitation of caviar does not burst no matter how hard you press on it with your tongue.

The imitation of red caviar is also distinguished from caviar of pink salmon, chum salmon or chinook salmon by a very small grain size.

Imitation of salmon caviar will not harm your health, there is no benefit from it. It can only be used to make inexpensive sandwiches.

How to choose the right red caviar video