In Russian stores you can find caviar of various fish. It differs in color and size.

• Chinook salmon: large eggs (up to 7-9 mm in diameter) of red-orange color with a delicate shell, taste with a speck.
• Chum salmon: large eggs (up to 5–7 mm in diameter) of rich amber color with a dense shell, creamy taste.
• Pink salmon: medium-sized eggs (3-5 mm) of bright orange color with a soft shell, familiar taste.
• Coho salmon: small eggs (2-3 mm) of bright red color with an elastic shell, bitter taste.
• Red salmon: small eggs of dark red color with an elastic shell, bitter taste.
• Trout: the smallest eggs (up to 2 mm) are light orange in color with an elastic shell, a bitter taste.

Traditionally, caviar of chum salmon and pink salmon is considered the best in taste.

Who determines what quality caviar should be?

Document adopted at the federal level. This is GOST "Granular Salmon Caviar", approved in 2004. According to it, there are two varieties of red caviar.

Eggs of the first grade must be of the same color and size, moderately elastic, without impurities, from fish of the same species, the name of which is indicated on the bank. The second grade allows a mixture of caviar from different types of fish. In this case, the bank does not write from which ones.

Also, manufacturers can work not according to GOST, but according to TU (technical conditions). It so happens that caviar prepared according to TU turns out to be of better quality and tastier. But it is important to remember that here the manufacturer is free to compose the recipe himself.

GOST establishes rather strict requirements for the salt content: from 4 to 6% by weight of caviar for the first grade and from 4 to 7% for the second grade.

Even stricter is the Roskachestvo standard, the conformity mark to which manufacturers receive voluntarily. Salt in such a product should be no more than 3.5–5% of the total mass of caviar, regardless of its type. The addition of antibiotics is strictly prohibited.

Is it possible to identify good caviar by the jar?

Can. Read, shake, check:

• The can must indicate the manufacturer, GOST or TU, type of fish (if caviar of the first grade), composition, shelf life (without the use of additional preservatives - from 8 months to a year). It is good if the producer is close to the place of fishing.
• The ideal composition is as laconic as possible: caviar, salt. Allowed the content of vegetable oil and minimum - preservatives. It is better if it is only sorbic acid. If there are no preservatives in the product, then the caviar is pasteurized, which is much healthier.
• The markings on the lid of the tin cans should be convex, not concave (the latter is a sign of counterfeiting). Look for three rows of signs: the date of caviar production, the “Caviar” assortment mark and the plant number with the shift number and the fish industry index “P”.
• The tin can should not be wrinkled or bloated.
• If you are buying caviar in glass, you have a good opportunity to examine the eggs. Ideal - clean, uniform in color and size, with little or no juices.
• The volume of jus in a tin can be determined by shaking it. It is bad if you feel bursts and movement of the calf inside.
• For caviar packed in a plastic container, the same rules apply. The packaging should contain all the necessary information.
• Caviar in the store should be kept in the refrigerator.

What about buying caviar by weight?

If you don't buy from dubious sellers in the market, but from specialized fish departments in supermarkets, why not? But remember that sometimes substandard caviar is sold in this way.

Bulk caviar deteriorates faster. It is not protected from external influences, including harmful bacteria.

Salmon spawning and fishing usually take place in July-August. That's why It is recommended to purchase it by weight until November inclusive.

Quality caviar should be crumbly. A simple test: it's good when the eggs fall from the spoon one by one, bad - in a large lump.

How to recognize a fake?

Artificial caviar is made from eggs, milk, gelatin, using dyes. The taste and usefulness of this product cannot be compared with the original. But outwardly, they can look very similar.

You can recognize a fake like this:

• Try crushing the egg with your finger. The real one is easily crushed, the artificial one is difficult, it is very dense.
• A fake has a pungent fishy odor, reminiscent of.
• If you put the caviar in water, it will turn orange.
• There are no embryo eyes in the eggs.
• The fake sticks to the teeth.
• Low price. Even if the salesperson says that this "offer of unheard of generosity" is only in honor of the holiday, better not risk it.

How to identify spoiled caviar?

As a rule, it becomes very dark and takes on an unpleasant, pungent odor.

If you can hardly bite through the eggs, they burst in your mouth with a characteristic click, which means that the caviar is overripe. Often, it is harvested already on the spawning grounds by poachers.

Spoiled (not only expired, but also cooked in violation of sanitary standards and technologies) caviar can lead to. Pathogenic bacteria develop in it, including Escherichia coli and Staphylococcus aureus.

A good appetizer is sauerkraut ... But red caviar, of course, is much better.

In general, salmon caviar (salmon itself is not a fish, but a general name for a whole group of freshwater and marine inhabitants), fortunately, has now ceased to be a ghostly dream of Soviet citizens who saw it exclusively in the picture.

Today almost every family can afford to buy red caviar (at least once or twice a year).

This product is certainly not cheap, delicacy, even solemn, and it is all the more important to be able to choose it correctly so that the long-awaited treat does not become a bitter disappointment.

Salmon caviar

Due to its unique taste and useful properties, red caviar has become a worldwide favorite.

It is served in different variations - as an appetizer, as a component of salads, in sauces, as a side dish, as an element of the decoration of ready-made dishes.

Caviar, like nothing else, is good with pancakes, eggs, potato pancakes. The main thing is that it is cold when served.

Useful properties of red caviar

1. High nutritional value, more than twice the calorie content of chicken or veal meat.

2. An easily digestible product, a small portion of which saturates quickly and for a long time.

3. Promotes the formation of red blood cells - erythrocytes.

4. Regulates metabolic processes in the body, normalizes blood sugar levels.

5. Improves cholesterol levels, contains lecithin, which neutralizes bad cholesterol.

6. This product is rich in valuable proteins that provide a full range of amino acids, and fats, fatty acids, among which are necessary for the normal functioning of the body.

7. It is a source of vitamins (A, B groups, D, E) and minerals (iodine, iron, phosphorus, etc.).

8. Slows down the aging process both inside the body and outside - keeps the skin fresh, prevents the formation of wrinkles, regenerates damaged areas.

9. Caviar - a product useful for the heart and blood vessels, reduces the risk of blood clots.

11. It has a positive effect on visual acuity.

12. Strengthens bone tissue.

13. Has the ability to increase immunity.

Among the negative qualities of red caviar, manifested exclusively with its excessive use, it should be noted that due to the high salt content, it can provoke the appearance of edema, a jump in blood pressure in hypertensive patients.

It is not advised to heavily feast on caviar for pregnant and lactating women, children under three years old, people with problems with the kidneys, liver and gastrointestinal tract.

Red caviar will bring health benefits if you eat it on a spoon two to three times a week.

Red caviar - who are the "donors"?

If you are going to buy red caviar, then only good caviar - this is understandable, but how to choose it? First you need to know what kind of fish it generally comes from and how it differs from each other.

The most widespread commercial red caviar of pink salmon, chum salmon, sima (or masu), trout and sockeye salmon, it is rare to find chinook salmon and silver salmon. Caviar differs from these salmon in size, color and taste.

Everyone's taste is different, so a short description of each type of caviar.

1. Trout caviar- the smallest, no more than 3mm in diameter, has a clear fishy aftertaste that not everyone likes.

2. Pink salmon caviar (as well as kichuzh, mass, sockeye salmon)- slightly larger - up to 5 mm. The color of pink salmon caviar is juicy orange with a dark blotch on each "bead" - this is a fry embryo, taste with a slightly noticeable bitterness, quite tender and pleasant.

Sockeye caviar dark red (also with dark blotches) has a pronounced fishy aroma, a noticeable bitterness.

3. Chum salmon caviar and rare chinook salmon - the largest- up to 7 mm. Chum salmon caviar is very tender, orange in color, shiny, with red patches, without bitterness.

Caviar connoisseurs claim that the most noteworthy are chum salmon and pink salmon caviar... They are versatile, tasty, have a beautiful shape and color, without a pungent odor.

The caviar of other salmon fish is distinguished by a more intense reddish tint, significant bitterness and a persistent fishy smell.

Let's go for caviar! How to choose

Among the variety of jars and trays of caviar on modern counters, it is difficult not to get confused, especially since everyone knows that there are probably both low-quality products and artificial surrogates disguised there.

What to look for when choosing red caviar for the table?

1. Tins are taboo! Experts strongly advise against purchasing such a delicacy as caviar packed in cans.

Inside you, with a 99% guarantee, will find second-rate eggs - different-sized, crumpled, floating in a large amount of juice - jusa. Often such packaging contains spoiled caviar, which is flavored with horse portions of preservatives.

If you still decide to buy - pay attention to the presence of the GOST marking, the indication of the type of fish of the salmon family, the engraving of the date and batch number on the lid should be convex, not depressed!

2. We buy only from the refrigerator! Moreover, the refrigerator is closed, with a low temperature inside.

If instead of a refrigerator there is a refrigerated display case, look at the side thermometer; the temperature on the shelves should not exceed 5 degrees Celsius.

If you want caviar by weight, then do not hesitate and ask the seller to present a document (veterinary certificate) which indicates the date of issue of this caviar, if it is more than 7 days, then look for the delicacy elsewhere.

3. Try it first! We are talking about caviar by weight... Take a few eggs - look carefully, smell (if it doesn't smell at all, it means artificial or after freezing), try it.

The eggs should be transparent, without turbidity, with a dark dot inside, and smell like fish. If the smell is harsh, the caviar may be sour or rotten.

Pay attention to the container - if there is a whitish bloom on the rim - the caviar is old, do not take it.

4. Remember the natural bitterness! Pink salmon caviar has a weak bitterness, and kichuzh has a pronounced natural bitterness.

5. Are you ready to overpay for a container? Caviar in a glass jar is available to the eye of the buyer - this is good, but you have to pay for such a demonstration - this is bad.

Fancy glass jars with metal clasps are a beautiful and expensive entourage for caviar, but not a guarantee of quality.

Look at such caviar in the light - note the transparency, the presence of dark spots in the eggs, the percentage of crumpled and damaged eggs, the amount of liquid.

Turn the jar over, the caviar should not immediately fall down onto the lid, a few beads at the most. The bulk should slowly move down the walls.

6. Packing date is a key indicator! The best caviar is made from raw, and not from a frozen semi-finished product, so remember when which fish spawns so that when buying in a store, pay attention to the packing date - it should coincide with the period of entry for the spawning of a particular fish.

It is believed that the harvesting of caviar should end in the first ten days of October, since most salmonids spawn from July to September. West Sakhalin pink salmon spawn in early summer - until July.

East Sakhalin - a month later, from July to August inclusive. The beginning of spawning in chum salmon is August-September, but in the southern coastal area these dates are shifted one month later. Sockeye salmon spawn from May to July, and kichuzh - in autumn and winter, until February.

Caviar is divided into first grade and second... The first one is higher, 1st grade caviar should be calibrated, without films and blood impurities, strong, transparent, shiny, aromatic.

The percentage of salt - no more than 6%, preservatives - no more than 2 items. Caviar of the 2nd grade is saltier, eggs can be damaged and of different sizes.

The cost of any caviar is quite high, so this delicacy is far from affordable for everyone. But there are varieties, the price of which is simply shocking. So, let's figure out which fish has the most expensive caviar.

The most expensive in the world is albino beluga caviar. This fish is found off the coast of Iran in the Caspian Sea. She is considered a long-liver. The first time the beluga begins to spawn at the age of 40-50, however, caviar is taken from it only after it is a hundred years old. The weight of the fish at this time is approximately equal to 1 ton. At the same time, caviar makes up about 20 percent of the total weight of the fish.

The salmon chum salmon fishing season begins in early June and ends in late September. It is the smallest and most common species in Alaska. The meat of this type of salmon has a delicate texture and is beautiful like a large trout, and as you can guess from its name, pink salmon in English has a pink hue. It is also called humpback or humpback salmon, as it changes morphology during spawning and adopts humpbacked pumpkin on its back. Their caviar can be easily confused with trout.

The pink salmon fish season is the shortest, starting in mid-June and ending in mid-September. Also known as red salmon or red salmon, it is medium in size and thinner than other species. From its reddish color, it has a very characteristic flavor and a very firm texture, as its meat is much more compact than other types. Because of their texture and color, some have come to describe it as an alternative halfway between Atlantic salmon and tuna. Their caviar also has a special reddish tint.

It is silver or light gray in color and has a nutty flavor. However, the richest gourmets of the world have been arguing about the taste of this delicacy for many years. Some of them do not feel anything special in it, while the other part considers this product to be a real masterpiece. 100 grams of such a delicacy costs about 2.5 thousand dollars, but it is not so easy to purchase it either. The whiter the eggs, the more expensive the price will be. The packaging also matches the caviar - usually it is packed in cans of 995 gold. As a rule, it is ordered in advance, 4 years in advance, and no more than 10 kilograms of this caviar are sold per year. It deteriorates quite quickly, so such a valuable product should be consumed immediately after purchase.

Personally, I like the smoked version of the sockeye salmon. To my liking, it even outperforms the smoked version of the silver salmon, which supposedly "plays in the big leagues." The red salmon fish season runs from mid-May to mid-September. Since this starts a few weeks before the salmon season and a month earlier than the silver and pink season, the red salmon campaign raises a lot of anticipation because this is traditionally the start of the fishing season in Alaska.

In our fantasies, it gets swallowed up by the bucket. In fact, just a few grams will reach our taste if we decide to do a caviar tasting this year. This black gold, as it is sometimes called, deserves a tasting according to the rules in order to profit to the maximum of all its subtleties. Tips for a successful tasting.

However, this cost is not yet a record. Not so long ago, the owners of one of the firms in Austria began to produce sturgeon caviar, decorated with edible 22-carat gold. Its cost is striking - 35 thousand euros per spoon. According to the manufacturers of the delicacy, this caviar is truly exclusive, it strengthens the immune system and is very beneficial for overall health.

Caviar, “too expensive, what is it for”?

These little black balls are fish eggs, more sturgeon. Three wild species have been caught in the Caspian Sea: the valuable seed: beluga whale, which offers large fragile eggs with a delicate taste, golden brown beans and sevruga with small gray marbles.

And other fish eggs

The most expensive black caviar

The most valuable black caviar is beluga. Its cost depends on the habitat and the way the product is produced. On average, a 125-gram jar of black caviar will cost about 13 thousand rubles. In second place is sturgeon caviar. Its average cost is 4-5 thousand rubles per 100 grams.

The most expensive red caviar

Red caviar is traditionally considered more affordable than black caviar. This is primarily because it is mined in large volumes. What is the most expensive red caviar? Chinook caviar is considered the most expensive. It has a slight bitterness, which is combined with a delicate taste, and is somewhat scarce. Eggs have a fairly large diameter. You will have to pay 3,500 rubles for a kilogram of chinook caviar.

Common name: Atlantic salmon. Salmon is a fish with orange-pink flesh that belongs to the salmon family. Most of the salmon species found in the grocery store are Atlantic salmon and three species of Pacific salmon, which, due to distance, are often consumed in canned food. Sockeye also has bright red-orange flesh. The color of chum salmon meat lies between sockeye and pink salmon, while pink salmon meat is paler and lacks the orange color characteristic of several salmonids. Atlantic salmon do not naturally have these colors; Carotenoid pigments such as astaxanthin and canthaxanthin.

Slightly cheaper, at 3200 rubles per kilogram, will cost chum salmon and coho salmon caviar. The first also has large-diameter eggs and looks very attractive, therefore it is often used to decorate dishes. Coho salmon caviar is smaller and has a dark red color. In terms of its useful properties, it surpasses many other varieties. However, the taste of coho salmon caviar is not for everybody, since it is slightly bitter.

Active principles and properties

Salmon is considered an oily fish, although the lipid content varies considerably between species. The effect of consuming oily fish on reducing the risk of cardiovascular disease and mortality from coronary artery disease is now unanimous among researchers 1, 2. Studies have also shown that people who eat more fish experienced less depression 3 and had a lower risk of disease 4. Other studies of Alzheimer's disease have shown a favorable relationship between the consumption of oily fish and a reduction in the incidence of arthritis 5, 6.

Be that as it may, any caviar, regardless of the price, is very healthy. This delicacy is a real storehouse of vitamins, and also has a beneficial effect on the entire body as a whole, increases immunity and improves mood.

Once upon a time, red caviar in Russia was not considered a delicacy. It was on the table in every home, it was eaten for breakfast and it cost a penny. Currently, the situation has changed - caviar has risen in price and has become a real delicacy. Since we do not often buy caviar, we do not know how to choose the right one. Unfortunately, not all manufacturers comply with quality standards. In order not to miscalculate, you should arm yourself with the necessary knowledge.

The American Heart Association recommends that healthy adults eat at least two fish meals a week to take advantage of their health effects. Few studies have specifically evaluated the efficacy of consuming whole salmon. According to other human studies, blood clotting and platelet aggregation times were sometimes improved 10, sometimes not 11, as a result of salmon consumption. While certain components of salmon may have health benefits, it has been shown to have a predominance of omega-3 fatty acids.

How to choose high quality red caviar?

Caviar goes through a thorough processing process before it gets on the table. First, the eggs are sorted by quality and degree of maturity, then they are separated from the film and thoroughly washed with cold boiled water. Then they are salted in a special solution and preserved.

High-quality processing and proper preparation is possible only in the factory. It is better to buy caviar in large supermarkets, where a thorough check of goods is observed. You should never buy a cheap product from the markets.

Salmon is an excellent source of eicosapentaenoic acid and docosahexaenoic acid, two fatty acids of the omega family. They act as precursors of chemical messengers that promote good immune, circulatory and hormonal function. Several and have shown that consumption of omega-3 fatty acids have a beneficial effect on the cardiovascular system and reduce mortality from cardiovascular disease 2. These fatty acids act in several ways, including lowering blood pressure 12 blood triglyceride levels 13 and forming 14 blood clots, which reduces the risk of developing atherosclerosis.

If the question is, what kind of caviar to buy - by weight or in cans, the latter should be preferred. Bulk caviar is daily exposed to harmful bacteria, in addition, you do not know for sure the date of manufacture and expiration date, so there is a possibility of purchasing expired goods.

Caviar in cans is carefully protected from external factors, you will know the date of manufacture, but you will not be able to examine the product itself - this is the main disadvantage. The only way to check the quality of canned caviar is to shake the package: if it gurgles, it means that there is too much brine in it.

Consumption of this fatty acid also has a positive effect on hypertension, arthritis, depression, atherosclerosis, thrombosis and other pathologies. Different types of salmon contain different amounts of omega-3s. However, consuming oily fish, including salmon, would not have affected the prevention and treatment of dementia.

Plus, consuming fish will have anti-inflammatory effects. Indeed, fish consumption is associated with low levels of C-reactive protein and interleukin-6, inflammatory markers. These anti-inflammatory properties would be the parties responsible for reducing the risk of diseases associated with inflammatory processes such as cardiovascular disease, inflammatory bowel disease, certain cancers, rheumatoid arthritis and neurodegenerative diseases 31.

A quality product has whole eggs, without crumpled sides, which fit tightly one to the other. The total mass in the jar should have a reddish color, sufficient density without extraneous residues (films, bursae, blood clots, mold and white sediment).

When buying red caviar in a jar, be sure to read the information on the label. There is always GOST of high quality, and it is also written about the variety. 1st grade means that the eggs are perfectly matched in size. The second grade allows mixing eggs of different salmon fish, which makes the product less presentable.

Finally, high consumption of fish and omega-3s may be inversely associated with chronic depressive symptoms. These effects will be more pronounced among 30 women. Further research is needed to confirm these claims, but this remains promising.

Fish is an excellent source of complete protein in general, as it contains nine essential amino acids. Proteins are used to train digestion and hormones, and to train, repair, and maintain tissues such as skin, muscle, and bone. It should be noted that human studies have just been carried out and confirm these results.

On the label, the manufacturer always indicates the composition of the product. As it is correct, it contains caviar, salt and preservatives. Without preservatives, it can be stored for no more than 2 months; with preservatives, the product can remain fresh for about a year at the optimum temperature.

In Russia, sorbic acid (E200) and the antiseptic urotripine (E239) are used as additives. The latter is a toxic substance, so it is not used often, changing to new methods of preserving the product. One of them is pasteurization (high temperature disinfection). To keep moisture in the caviar, glycerin (E422) is added to the product.

Most important nutrients

This vitamin protects the heart by preventing vascular calcification and hardening of the arteries, interfering with insulin secretion and insulin resistance in type 1 and 2 diabetes, it will be involved in auto - such as multiple sclerosis, rheumatoid arthritis and Crohn's disease. Finally, it will stimulate the immune system, reducing the incidence of influenza and respiratory infections. Phosphorus canned ketak and processed Atlantic salmon - phosphorus. In the body, phosphorus is the second most abundant mineral after calcium.

There are general rules for choosing a product:

1. Read the labels carefully. The most expensive and high-quality caviar is considered to be granular salmon caviar, 1st grade;
2. The can with the product must contain information about the manufacturer, address, availability of GOST, date of manufacture and packaging, as well as expiration date;
3. Eggs should be whole, not wrinkled, without offal. They should fit snugly together;
4. The caviar should not have a too liquid consistency;
5. The composition should contain caviar, salt, no more than 1 - 2 preservatives;
6. The taste is red caviar - without harsh bitterness and medium salted;
7. The size of the eggs should be the same, and the color should be uniform;
8. When applying caviar to a sandwich, the eggs should easily separate from each other.

How much is good red caviar?

In addition to a natural product, stores often sell artificial caviar made from protein products (milk, eggs, gelatin) with the addition of flavors, dyes and flavorings. In order not to confuse artificial caviar with real caviar, you should carefully study the labels and analyze the price.

It plays an important role in the formation and maintenance of healthy bones and teeth. In addition, it promotes tissue growth and regeneration and helps maintain normal blood flow. Finally, phosphorus is one of the components of cell membranes. Canned chum salmon and Atlantic salmon farms are excellent sources of selenium. This mineral works with one of the main antioxidant enzymes, thereby preventing formation in the body. It also helps convert thyroid hormones to their active form.

It also promotes the transmission of nerve impulses and promotes normal growth. He also collaborates in a formation process that allows normal growth and development. Fermented Atlantic salmon is an excellent source of pantothenic acid, while canned chum is a source. It is also involved in several steps in the synthesis of steroid hormones, neurotransmitters, and hemoglobin. It also promotes the production of red blood cells and allows them to carry more oxygen to nerve cells and to modulate hormone receptors. This vitamin works together with folate to produce red blood cells in the blood.

It also supports the maintenance of nerve and bone-forming cells. Canned salmon chum is a good source of calcium. Calcium is by far the most abundant mineral in the body. It is mainly stored in the bones of which it is part. It helps in the formation of bones and teeth, as well as in maintaining their health. Calcium also plays an important role in blood clotting, maintaining blood pressure, and muscle contraction.

Pink salmon caviar is universal in taste, so it is liked by most people. Pink salmon eggs are medium-sized (about 5 mm in diameter), with a fragile shell, orange or light orange in color.

Coho salmon caviar is distinguished by burgundy shades and a small diameter. It tastes a little bitter, so not for everybody.

Trout roe is the smallest in diameter (about 2 - 3 mm). A distinctive feature is the color - from yellow to bright orange.

Fermented Atlantic salmon and canned chum salmon are both sources of magnesium. Magnesium contributes to bone development, protein development, enzymatic actions, muscle contraction, dental health, and immune system function. It also plays a role in energy exchange and transmission of nerve impulses.

Fermented Atlantic salmon and canned chum salmon are both sources of potassium. In the body, it serves to balance the pH of the blood and stimulate the production of hydrochloric acid in the stomach, which aids in digestion. In addition, it facilitates the contraction of muscles, including the heart, and is involved in the transmission of nerve impulses.

Sockeye caviar is about 4 mm in diameter and tastes good. Currently, red caviar of a sockeye salmon is almost never found on store shelves, due to the massive extermination of this fish.

Chum salmon caviar can reach a diameter of 5 - 6 mm. Large eggs have a pronounced spherical shape, amber-orange color, a dense shell and a noticeable speck of fat. Chum salmon caviar is often used to decorate dishes.

The color of red caviar eggs - which fish is more beautiful

Canned salmon chum is a source of iron for humans only, and iron requirements are higher for women. It should be remembered that the iron found in fish, meat and poultry is partially present in hemic form, which greatly facilitates intestinal absorption. Every cell in the body contains iron. This mineral is essential for the transport of oxygen and the formation of red blood cells. It also plays a role in the production of new cells, hormones, and neurotransmitters.

Fermented Atlantic salmon and canned chum salmon are both sources of zinc. Zinc plays an important role in immune responses, in the production of genetic material, in taste perception, in wound healing and in fetal development. It also interacts with sex and thyroid hormones. In the pancreas, it is involved in the synthesis, storage and release of insulin.

Chinook salmon caviar is the largest in diameter and can reach up to 8 mm. It has a bright red color and a pungent bitter aftertaste. Currently, chinook salmon caviar cannot be found in stores, since this fish is listed in the Red Book.

Red caviar is a healthy gourmet product that contains many vitamins and microelements. Despite its positive properties, caviar is still not worth abusing, otherwise metabolism may be disrupted. To please yourself with a truly tasty and high-quality product, you should carefully approach its choice.

In the modern world, there is an opinion that caviar is a delicacy and a sign of a really rich table, because it is the most valuable nutritious part of almost any fish. Real gourmets will always appreciate the taste of real expensive food, just as they will be able to distinguish not only the color of the product from it (caviar is mostly divided into red and black), but also to determine the type of fish to which a certain caviar belongs. In fact, there are many varieties of this delicacy, and they all cost a lot of money, but let's first of all figure out what is the most expensive caviar in the world?

White albino beluga caviar

Surprisingly, the most expensive caviar in the world does not belong to any of the classic varieties - it is not black or red, it is white! Of course, the "white" color is very conditional - in fact, it is more of a light gray or silvery shade, and after trying it, you will definitely feel a nutty taste (it is not very clear where a person gets exactly these taste associations, because there are hardly any fish in The Caspian Sea feeds on hazelnuts). The fish from which the delicacy is obtained is the albino beluga, a long-lived creature that lives in the Caspian Sea off the coast of Iran. The albino beluga is very different from its "standard" counterparts: over its entire life, it grows to colossal sizes (the weight of an adult fish can be about one ton, of which 200 kg is only precious caviar). Partly, the price of this particular delicacy is explained by the complexity of its extraction: not only do you need to catch a fish in a thousand kilograms, but you can also get a product suitable for food only after the fish reaches the age of one hundred years.

Just think, the caviar that people eat was carried by fish that grew up at the same time as their grandmothers.

It is quite difficult to buy it: you will not be able to do it at the same time, you need to order a delicacy four years before the planned receipt. In general, more than ten kilograms of this product are not sold every year all over the world, this is due to the fact that the population of the fish itself is extremely small - it was almost completely exterminated for a valuable delicacy. In general, ecologists give favorable forecasts regarding the recovery of the population of this species of fish, but not earlier than three to four decades, but for now, albino beluga caviar is the most valuable of all available (or inaccessible, it all depends on the specific wallet), and today day its cost is two and a half thousand dollars per hundred grams.

This delicacy is served royally: it is delivered to the customer in a jar made of the purest 995 gold.

"Golden" caviar "

In fact, the price of a product obtained from albino beluga is far from a record (if we talk not only about completely natural products). A separate item in our ranking highlighted another most expensive caviar in the world: someone managed to sell a delicacy at a price of 35 thousand euros per tablespoon! Only after hearing this figure, one can doubt the mental health of those who bought this dish, but, incidentally, as they say, "the rich have their own quirks." Its colossal cost is explained by the fact that Austrian manufacturers stuffed it with real edible gold and served it with the motto that such a precious (in the literal sense of the word) composition incredibly strengthens the body's immune system and is very useful for the health of any person.

A few splashes of gold - and the delicacy becomes priceless

The most expensive red caviar

It just so happened that red caviar is considered much more affordable for most people. Part of the difference in price between the red and black varieties can be explained by the fact that the former is much easier to catch - there are more salmon fish species, and therefore their caviar is not as valuable as the black one. Still, red is also considered a delicacy, and the best species of fish “producers” are pink salmon, salmon, sockeye salmon and chum salmon. Of course, the product will differ in taste for individual fish species, and yet all the red caviar is united by a characteristic bitter aftertaste, in which delicate notes will gradually prevail. Gourmet experts believe that the finer the eggs, the better their taste will be.

The most expensive food of this variety in the world is chinook salmon caviar, one kilogram of it costs three and a half thousand rubles (of course, this is nothing compared to the "golden" described above, but are we not now talking about more accessible, "earthly" joys life?). Another valuable fish belongs to coho salmon, but not everyone will like its taste: it has a strong bitterness compared to other varieties.

Even despite the fact that red caviar is far from the most valuable and expensive in the world, it is difficult for any expert to dispute the amount of useful properties it contains. Even an avid gourmet should never neglect this species, because in addition to incredibly nutritious protein, it also contains many vitamins that will only benefit the body and immunity.

Red caviar strengthens the immune system

The most expensive black caviar

For the most part, black caviar is considered a more expensive and valuable delicacy, because it is obtained from the much rarer sturgeon fish - stellate sturgeon and beluga, in addition, of course, the sturgeon itself. An interesting fact is that the most expensive black caviar is actually not dark at all, but rather the opposite - the lighter the color, the more expensive the product is.

The most expensive black caviar is a product harvested from beluga, it is obtained from the largest sturgeon fish, up to 600 kilograms in size. The roe of this fish does not have a uniform color; it can be either light gray or reach almost completely black. At the same time, in the palette of shades, according to expert estimates, its taste does not change at all and resembles "the finest marine aroma". Black sturgeon caviar is also valuable, its taste is characterized as "nut with cream", and its color is rather golden than black.

It is difficult to say how much the most expensive caviar in the world among its "black" varieties costs - the price depends not only on the type of fish itself, but also on their habitat, quality category, processing of the finished product, etc. The only thing that can be said for certain about black caviar is that it is truly valuable not only for the numbers on the price tag, but also for the many useful substances for the human body that it contains.

As a rule, the older the sturgeon from which the delicacy is obtained, the lighter it is in itself.

When we say "caviar", we most often assume that we got it all the same from fish. However, this fact does not always correspond to reality - one of the most expensive caviar in the world is obtained from French snails. The color of this product most of all resembles “Alamas” caviar (the most valuable in the world, extracted from their albino beluga) - it is quite light, it can even be called “white”. At the price, however, the highest in the world, it is also not too inferior: for just 50 grams of this delicacy, you will have to fork out for two hundred dollars. Such a high cost is explained by the fact that the extraction of caviar is extremely limited: in its entire life, one snail cannot produce more than four grams. The manufacturer of this delicacy has not yet released it to the wide market (perhaps it just doesn’t have enough snails yet), and it’s very difficult to buy it.

Perhaps with a modern craving for exclusiveness, snail caviar will soon appear on the menu of the best restaurants in the world.

Summing up, we can unequivocally say that an ordinary person has very few chances to buy the most expensive caviar in the world - after all, neither snail caviar nor albino beluga "diamonds" can be found on the free market, and in order to get it, you will have to fork out a little how much to look for. However, is there something impossible for a modern person? For those who do not want to burden themselves with the search for delicacies with exorbitant prices, many domestic and foreign stores offer a huge assortment of red and black caviar. And even if your dish does not cost several thousand dollars, then after trying several varieties, you will surely find the taste that seems to you the best in the world!

You should not completely rely on the expert assessments of recognized gourmets - after all, no one can guarantee which caviar you personally will like.

In search of exactly “your” taste, remember that neither the gastronomic quality, nor the number of useful properties, as a rule, depend on the price of the product (if you do not go into an incredibly low price category at all). Try everything, and, perhaps, your favorite delicacy will turn out to be not so expensive and will be a desirable dish not only on holidays, but also on any other day when you want to please yourself!

Various representatives of the salmon family, such as salmon, pink salmon, chum salmon, sockeye salmon, coho salmon, etc. give us one of the most valuable products on our planet - red caviar. It is worth noting that in terms of its useful properties, all red caviar is approximately the same, regardless of which it was obtained from. However, her taste and appearance can be very different. To the taste and color, as they say, there are no comrades, someone likes eggs that are larger and darker in color, while someone, on the contrary, is brighter and smaller like cereals.

Pink salmon caviar

Pink salmon caviar has become quite popular in Russia and there are several good reasons for this. Firstly, pink salmon ranks first among the salmon family in fertility, and secondly, the taste of caviar in this fish can be called universal and suitable for most lovers of red caviar. Pink salmon eggs are medium-sized (about 5 mm), bright orange in color. The shell of the eggs does not have sufficient strength, therefore, when the eggs are stirred, some of the eggs burst, forming a juice. In terms of its nutritional value, pink salmon caviar is in second place (chum salmon caviar in the first place), and in terms of production it is in the honorable first place.

Coho salmon caviar

The eggs of the coho salmon are smaller in comparison with the eggs of other fish of the salmon family (approximately 4-5 mm). The color of the caviar is dark red, sometimes even with a burgundy tint. Coho salmon caviar tastes a little bitter. In Russia, this type of red caviar is valued somewhat less than caviar of other fish species. Despite its bitter taste, the content of vitamins and useful microelements in coho salmon caviar is very high, and it ranks first in terms of its beneficial properties.

Trout caviar

Trout has the smallest caviar (the average size of eggs does not exceed 2-3 mm). It is brighter in color compared to other types of red caviar. Trout caviar can vary in color from dark yellow to bright red. Nowadays you can often find trout caviar in stores; every year it becomes more popular. The taste is distinguished by the presence of bitterness.

Sockeye caviar

The caviar of sockeye salmon is bright red and slightly smaller than that of pink salmon (average size 4.5 mm). On the Russian market, this type of caviar is extremely rare, because sockeye salmon are not common in our country. This fish is most widespread along the American coast (from Alaska to California).

Chum salmon caviar

Chum salmon caviar ranks second in size after chinook caviar (diameter 5-6 mm). In the pre-revolutionary period, this type of red caviar was called "Tsarskaya" and was exported abroad with great success. The color of the eggs ranges from amber to orange. All eggs are of the correct spherical shape with a clearly visible speck in which the embryo is located. Chum salmon caviar looks more presentable compared to other types of salmon caviar and is often used to decorate various fish and seafood dishes.

Chinook caviar

Chinook salmon caviar is the largest of all types of red caviar (diameter 6-7 mm) of bright red color. It tastes less bitter than coho salmon caviar, but a slight bitterness is still present. Despite its large size, caviar from royal salmon (this is how chinook salmon is called) is very delicate in taste and the shell of the eggs is not as dense as that of chum salmon. Chinook caviar is considered the most expensive and scarce.

Mar 12, 2011 Marina