How to choose the right red caviar and avoid becoming a victim of scammers

Sima caviar

This is the rarest type of caviar, and the fish itself is an ancient species of Pacific salmon, or rather its warm-water representative. The eggs are red with an orange tint and reach about 6 mm in diameter.

They taste like sockeye salmon caviar, but without a hint of bitterness. Sima go to spawn in early summer. For sale to the population, it is prepared in rare cases, which explains the high price.

For a kilogram of product you will have to pay 5,000 rubles.

Delicacy production

The technology for producing caviar is a fairly easy process. The eggs are freed from the membranes, passed through a special sieve (to sort by diameter) and either covered with salt or filled with brine.

The best caviar is considered to be salted in July-August (spawning period). It is important to know that this product deteriorates extremely quickly. Salted fish eggs can “last” no more than 4 months. Therefore, all other products with a longer “life” contain preservatives. Usually these are E200 (sorbic acid), E239 (urotropine), E400 (glycerin) and antiseptics (but not more than 0.1%). Today this is the only way to allow humanity to enjoy the delicacy at any time of the year.

Chinook caviar

Chinook salmon is the largest representative of the Salmonidae family. Its eggs are also among the largest - up to 7-10 mm in diameter. The bright red caviar of king salmon tastes like beetle caviar. It still has the same bitterness and spiciness, but it is a most delicate delicacy. The shell of the eggs is not as hard as that of chum salmon.

The price for Chinook salmon caviar is one of the highest, since it is practically not found on the domestic market. In Russia, king salmon is caught only in Kamchatka.

When purchasing a product, be sure to find out the region of the manufacturer. In the central part of the country, you can find a lot of counterfeit Chinook caviar in stores. Usually the counterfeit product is made from chum salmon caviar with the addition of dye.

1 kg of delicacy will cost approximately 4,500 rubles.

Reviews of Chinook fish

Many who have tried this fish remain partial to it for the rest of their lives. Here are some reviews about this fish (punctuation and spelling of the authors have been preserved):

• “ Buying Chinook salmon in Orenburg is a holiday. Until today, I didn’t even know that such a holiday could happen. It turned out that Chinook salmon can be bought at the regional fair, which happens several times a year. It was there that a colleague bought it, who took care of me and treated me to a piece of Chinook salmon. Chinook fish is very tasty, very tasty. Tender, beautiful, fatty, naturally red, appetizing and very tasty” (Angela)

• “ I remember that I laughed a lot when I first heard the name of this fish. And I was very surprised when the fish turned out to be so tasty that words cannot describe it” (Evgeniy)

Thus, Chinook salmon is a truly unique and unusual fish. It has many useful elements that help ensure the normal functioning of human life, and its taste qualities can satisfy the requirements of even the most demanding gourmets.

Chum salmon caviar

It is large - reaches 5-7 mm in diameter, but there are specimens up to 9 mm in size. It has a uniform pale red color with an orange tint. Inconsistency in color is considered a defect and is not allowed during the production process, otherwise the product is considered defective.

Chum salmon caviar is the fattest delicacy. Its taste is soft, delicately creamy, without bitterness. The shell is very thin and breaks quickly, so it feels like it melts in your mouth. This product is considered the best of all types of salmon caviar. It is often passed off as Chinook salmon caviar due to its large size, but it should be remembered that chum salmon caviar is the lightest of all varieties.

The average cost of 1 kg is 4,200 rubles.

Behind the glass: what is visible in transparent containers

Salmon caviar is sold in plastic, glass and tin jars. Caviar is stored in plastic for a relatively short time, but it is quickly packaged, so it is advisable to buy such caviar during the salmon season, that is, in summer, autumn and until the New Year.

In a home refrigerator, caviar can be stored in a closed plastic jar for no more than one and a half to two weeks. And if you open it, it’s better to eat everything within two or three days. A week is generally the maximum. The shelf life in glass is much longer, so you can safely buy caviar in glass jars even 8-10 months after packaging.

In this jar you can see the lopants and foam again. Moreover, these are all banks from different manufacturers

Caviar in a glass jar is also a good holiday gift; now there are many beautiful options for any budget.

Caviar in plastic and glass has another undeniable advantage. You can see the product before purchasing and, in particular, you can check the caviar for the presence of juice, or juice, in which it swims. There are two extremes here: an excess of juice, or, conversely, its absence. There must be a golden mean. According to regulations, the amount of juice in a jar should not exceed 7% of its contents. That is, there should not be a lot of liquid.

But the lack of juice is also an anomaly. There is no caviar without juice. It should not be completely dry and not roll around like a ball on a plate. If you bought such caviar, then, most likely, it was previously specially dried in production. There is no crime in this, but it does not add naturalness to the product. High-quality caviar should stick, including to the walls of the jar, that is, contain a moderate amount of juice.

Coho salmon caviar

Coho salmon or “silver” salmon is a small representative of the salmon family. Its caviar is considered a powerful aphrodisiac. It increases the level of serotonin and endorphin (“the hormone of joy”).

The size of the beads is not as large as in previous types, reaching only 4 mm. Caviar is easily recognized by its dark red color with a burgundy tint. During the production of the product, heterogeneity in color is allowed.

The taste of this caviar is unique and suggests a slight bitterness, but in terms of the content of microelements and vitamins it occupies a leading place among its analogues.

For 1 kg of silver salmon caviar you will have to pay 4,200 rubles.

Appearance

Chinook salmon belongs to the salmon family and is the largest species among Pacific salmon. Its main difference is its size and weight:

1. The length of the fish reaches an average of 85-115 cm; in America there are specimens almost one and a half meters tall; in Kamchatka, cases of catching fish up to 1.8 m in length have been recorded;
2. The average weight is 6-17 kg, but 30-kg fish are not uncommon. The current record is a Chinook salmon weighing 61 kg.

Depending on its habitat, its color can be light gray, olive or greenish-silver. The belly and sides have a silvery tint. During spawning, the color changes: the head darkens, and the body acquires a brown-red hue, spots and stripes disappear completely. Such changes help attract a partner.

Another distinguishing feature is the presence of dark small spots on the back, fins (on both sides) and tail. The head is “separated” from the body by a characteristic dark stripe (like all salmon fish), but there are no pink “X” spots on their body. Also, compared to other species, Chinook salmon have more than 15 gill rays.

Small representatives can be confused with coho salmon, but they are easy to distinguish: Chinook salmon have black lower gums, and spots cover the fins on both sides.

Sockeye salmon caviar

Sockeye salmon mainly lives along the American coast, so it is rarely found in Russian stores. The size of the eggs is most often no more than 3 mm, but can reach 5 mm. They have a rich dark orange color and a strongly noticeable odor.

In production, uneven coloring is not considered a defect, since various shades of red-orange tones may be present. However, if the product contains white or black color, this indicates that it is spoiled. The taste has piquancy and a slight bitterness, which is not typical for the caviar of the next rated fish.

The average cost of 1 kg of sockeye salmon caviar is 3,200 rubles.

Differences between salmon eggs

Mostly fish caviar is divided by color: black and red. The first is obtained by catching sturgeon fish. And the second is salmon (better known as red fish).

Did you know? Black caviar is mistakenly considered the most expensive, because in fact, today

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it's golden. It has unsurpassed taste, which not only an esthete can appreciate, and it is obtained from sturgeon fish that have reached 60 years or more. Salmon fish live mainly in the cold waters of the Pacific and Atlantic Oceans, in the White and Baltic Seas. Every year from June to October there is a hunt for fish going to spawn. During this period, large-scale work is carried out, when a large number of people and equipment are involved.

Often caught:

• salmon;
• pink salmon;
• sockeye salmon;
• simu;
• chum salmon;
• Chinook salmon;
• sucker;
• salmon;
• kunju.

Important! The caviar of pink salmon, chum salmon and sockeye salmon is produced on an industrial scale. But the coho or chinook salmon product is not distinguished as a separate species and can be classified as sockeye salmon and chum salmon, respectively.

Most supermarkets have red salmon caviar on sale, but the manufacturer very rarely indicates which fish product they sell. Each type has individual taste and some other characteristics, with the help of which you can determine which product is in front of you.

By appearance and size of eggs

The type and the fact how large the caviar of the salmon family is is determined by the type of fish.

Find out also how to pickle pink salmon caviar at home.

The most popular types of caviar are:

1. Sockeye Salmon. An inhabitant of the Pacific waters, sockeye salmon swims along the coast of the American continent and is considered the most valuable breed of fish of the salmon family. The product is small, about 3 mm in diameter, because sockeye salmon is a small fish, no more than 70 cm in length and weighing up to 2.5 kg. This type of fish is one of the first to begin spawning; fishermen already begin hunting at the end of May. And in the first month of summer, fresh product hits store shelves.

2. Pink salmon. It is the most common and desired on many tables. It is easy to distinguish it from others; it has a rich orange color, the eggs are 3–5 mm long. The main distinguishing feature of the pink salmon product from others is “caviar juice”. If you mix the eggs, they will burst due to the fact that the shell is not dense. The fish swims to spawn in the first 2 months of summer, making a long journey once in its life from the cold Pacific waters to the rivers of Primorye and the coast of the Sea of ​​Okhotsk.

3. Chum salmon. People call it royal. It earned its name due to the size of the eggs: they usually reach 5–6 mm, but sometimes 9 mm. Each has a perfectly round shape, as if chosen. The color ranges from amber to light orange and the uniformity is impressive.

4. Trout. Every year it gains popularity, filling the shelves in supermarkets, displacing other varieties. It is in demand, even despite some shortcomings. Main: considered the smallest in the salmon family. The size of the eggs is up to 2–3 mm in diameter. The color can be: yellow, dark gold, red or bright scarlet. The shade depends on many factors: the place of catch, time, age of the fish, etc.

5. Coho salmon. “Silver salmon”, “White fish” - these are all the names of such an aquatic inhabitant. A large representative of the salmon family reaches a length of up to 98 cm and can weigh up to 15 kg. These are not all the achievements of the representative of sea waters; he is also famous for his delicious meat and unsurpassed caviar. The latter can be dark red or even deep burgundy. The eggs are small, about 4 mm in diameter. The described product of this breed of fish is the most valuable and healthy; it is recommended for pregnant women to consume it, because it contains such a valuable element as folic acid. It is also a powerful aphrodisiac: it increases the level of endorphin (“the hormone of joy”) and serotonin in the blood of men. Coho salmon live in the waters of the Sea of ​​Okhotsk; unfortunately, the number of fish is small.

6. Chinook. It is considered the most expensive among other types of reds. It is very rarely seen in store windows. The eggs are deep red in color and reach 7 mm in diameter. Chinook salmon is the largest representative among red fish, reaching about 1 m in length and weighing 20–30 kg.

Useful properties and calorie content

The benefits of the product are enormous, and they are explained by its unique composition. Each egg contains vitamins A, D, PP, B vitamins, calcium, organic iodine, phosphorus, about 70% proteins and 17% fats, intended for optimal growth and development of the future fry. In addition to the above components, red caviar is also rich in polyunsaturated acids Omega-3 and Omega-6, which are so necessary for our body to work effectively and maintain strength. Regular consumption of this product also helps prevent various diseases.

You will be interested to know the recipe for fried pink salmon caviar.

• Other positive properties include:
• Prevention of rickets. Red caviar can be given to children (over 3 years old) to prevent this disease. It will replace pharmaceutical fish oil, and besides, kids will eat it with pleasure. The vitamin D content is very high, and it is produced only when the skin is exposed to sunlight.
• Stabilization of the nervous system and mental activity. As mentioned earlier, red caviar contains polyunsaturated fatty acids Omega-3 and Omega-6, which have a positive effect on brain function and faster thinking. And lecithin, which is also contained in the product, maintains nerve cells in working condition and has a beneficial effect on their functioning. With regular use, you feel a surge of strength and good spirits.
• Strengthening the immune system and restoring vision. Red caviar has these healing properties, and all thanks to the vitamin A it contains, which is so necessary for eye health. In combination with vitamin C and polyunsaturated fatty acids, this is an excellent prevention of many forms of cancer, as well as improving immunity in general.
• Strengthening potency. Consumption of the product has a positive effect on the health and restoration of the male reproductive system and stimulates the production of sex hormones.
• Positive cosmetological qualities. The modern beauty industry is so well developed that it can easily offer many procedures with red caviar. These include masks, wraps, and many other services that restore youth and elasticity to the skin.

Daily consumption of caviar in the amount of 1 tsp.
per day helps to enrich the body with useful minerals and vitamins. It also helps slow down aging. Despite all the positive properties, red caviar has a number of restrictions for consumption.

• You should refuse if you have the following diseases:
• hypertension;
• problems with the genitourinary system;
• cardiac ischemia;
• renal dysfunction.

Did you know? There is no highest grade of red caviar. The first is assigned to the product that is salted within 4 hours after catching, and the composition should contain up to 5% salt.

Due to the increased salt content, health conditions may worsen. Of course, this is possible with excessive consumption of the product. There is an opinion that people on a diet should refrain from eating red caviar due to its high calorie content. In fact, this is nothing more than a myth.

251 kcal is contained in 100 g of product, there are no carbohydrates, and when compared with white bread, which contains 242 kcal per 100 g and 49 g of carbohydrates, then there is not such a big difference. Nutritionists say that consuming the product in its pure form will not affect weight gain, but if you supplement it with foods such as white bread and butter, then your fears are justified.

According to taste

Red fish caviar has many similar good taste characteristics, but there are also differences.

Did you know? The taste of the product depends on the place of catch. The product produced on Sakhalin is considered the most tender, perhaps due to production directly in the salty sea, which prevents the eggs from becoming coarse.

The taste of caviar is as follows:

1. Sockeye Salmon It differs from others not only in its rich red color, but also in its extraordinary taste; it is characterized by a slight bitterness.
2. Pink salmon . Each caviar has an amazing, or, as experts say, universal taste.
3. Chum salmon . Soft, delicate creamy taste. Caviar that melts in your mouth does not need any flavor enhancing ingredients (can be served without butter).
4. Trout . The product has an unusual taste with a slight bitterness and a fishy aftertaste.
5. Coho salmon . It has a bitter taste.
6. Chinook salmon . It has a delicate taste, with a slight hint of bitterness.

By cost

Pricing policy on the world market depends on the type of fish, volume and container in which caviar is sold.

The prices given below are approximate, and the run-up may be 2-3 times:

• 250 g of the described pink salmon product will cost 690 rubles, and for 500 g you need to spend 1600 rubles;
• chum salmon caviar of the same weight will cost 800 rubles, and a jar weighing 500 g will cost 2,430 rubles.

Did you know? Every year, approximately a million tons of red caviar are sold on the world market.
This brings especially large revenues to coastal regions, including Russia.

Pink salmon caviar

Most often, this caviar of fish of the Salmonidae family is found on store shelves, the price of which is slightly lower than for previous varieties.

The fish move to spawn from June to August. The trajectory of its movement is from the North Pacific Ocean to the adjacent rivers. The experience of fishermen shows that fish numbers fluctuate between even and odd years. The lifespan of the humpback is up to 2 years. It spawns once in its life, after which it dies.

The size of pink salmon eggs varies from 3 to 5 mm. Most often they are bright orange in color. After tasting them, one can note the absence of bitterness, but the presence of slight saltiness.

The average cost of pink caviar is 3,200 rubles per 1 kg.

Expensive types of red caviar are a real delicacy with a pleasant aftertaste. A quality product must have a number of characteristics. In particular, the eggs in the jar should be the same size and color, whole, uncrumpled, crumbly, without mucus, films or plaque.

Features of spawning

In Russia, salmon spawning time lasts from June to August. Fish in large schools enter the mouths of large rivers and rise up hundreds, and sometimes thousands of kilometers, to reach exactly the places where they were born. Thanks to its powerful body, Chinook salmon are able to overcome the resistance of fast currents (up to 1.5 m/s) and jump over high obstacles. Having reached the spawning ground, the females, with strong blows of their tail, form wide depressions in the pebbles and cobblestones, into which 10-14 thousand large eggs are thrown. After fertilization of the clutch by males, the life cycle of the spawners ends and their bodies begin to quickly deteriorate.

To learn more:

What kind of fish is chum salmon?

Nature has provided an additional mechanism of biological regulation, which allows the same shallow-water spawning grounds to be used without excessive pressure of fish. Many river systems host several spawning migrations of Chinook salmon per season, spaced one and a half to two months apart. This period of time is enough for the water to be cleared of rotting organic matter, and for the eggs to develop into a nimble and tenacious pied fry that can quickly find reliable shelters. This regulatory scheme is especially clear on the coast of North America. Here spring and autumn species forms have developed, which spawn in the same rivers in different seasons.

Dangerous properties of salmon caviar

The first thing that is important to remember is that caviar is a fairly high-calorie product.

Excessive indulgence in delicacies can cause excess weight. A serving of 2-3 teaspoons of the product is called safe. In addition, the abuse of fish eggs is fraught with edema (due to the high salt content), exacerbation of kidney diseases (due to purines included in the composition) and digestive disorders (due to preservatives).

It is also better to avoid caviar for pregnant women, nursing mothers and children under 3 years of age.

The benefits and harms of Chinook salmon

The positive effects of fish are:

• in the prevention of destructive and atrophic processes in the brain organs associated with age-related changes;
• in reducing the risk of developing sclerosis, Alzheimer's disease, dementia;
• in providing a positive effect on the functioning of the cardiovascular system;
• in improving blood circulation in the body;
• in strengthening bone tissue, reducing the likelihood of blood clots or osteoporosis.
• DHA ensures normal functioning, regulates the normal functioning of the human visual organs, normalizes the functioning of the nervous system and produces new nerve cells, ensures the timely removal of toxic components from the body and provides adequate nutrition to the body's cells.
• EPA maintains vascular tone and, thanks to the production of bioactive elements in the body, provides protection against the occurrence and progression of severe pathologies.

The negative qualities of fish include the possibility of allergic reactions, especially during pregnancy in women. However, according to statistics, the occurrence of these reactions is recorded in one out of 250 cases, which is a low rate. Caution in consuming meat or fish roe should also be exercised by people with stomach problems and chronic diseases of the gastrointestinal tract.