Speaking of red caviar, we present pink salmon caviar, which has become widespread on the shelves of our country. This is far from the only representative of the noble salmon family, whose caviar forms the basis of everyone’s favorite delicacy.

The final product, obtained from different representatives of the salmon order, differs in the size and shape of the kernels, color, taste characteristics and beneficial properties.

All types of red caviar, to a greater or lesser extent, contain vitamins A, E, serotonin, protein, easily digestible protein, phosphorus, lecithin - essential elements for the normal functioning of the human body.

Types of red fish caviar

The leader in popularity among consumers and widely distributed is pink salmon caviar. Its grains are medium in size and have a moderate universal taste. Its bright orange, sometimes even amber color with a delicate shell makes it an original filling for tartlets and sandwiches. Pink salmon is the first in terms of fertility among fish of the salmon family, and in many ways it was this fact that influenced its popularity.

Chum salmon caviar has kernels of regular spherical shape, which reach 6 millimeters in diameter. Several centuries ago, such caviar was called “royal”, because it was what was served at the royal table. Today, a rare variety of caviar is used to garnish seafood dishes in elite restaurants.

King salmon caviar - Chinook salmon - is recognized as the largest and most expensive. The eggs reach 7 millimeters in diameter. The delicate and pleasant taste gives off a barely noticeable bitterness. Chinook caviar is produced in small batches; scientists claim that in a few years it will be equal in rarity and cost to black caviar.

Compared to the species described above, coho salmon caviar is much smaller. The kernels are dark red, reaching burgundy in color and have a pronounced bitter taste. The specific taste does not put coho salmon caviar in the first position in popularity, but in terms of the amount of vitamins and microelements it is the undisputed leader.

Trout eggs have the smallest kernels. The size of each of them rarely exceeds 2-3 millimeters, and the color range can vary from bright red to dark yellow. The taste is moderately salty without bitterness. This caviar only recently appeared on store shelves, but has already found its loyal admirers.

Sockeye salmon caviar, an inhabitant of the American coast, is practically never found in retail sales.

To find out how to distinguish real caviar from the sturgeon family from a fake, you should visit the website ikramart.ru.

Fish caviar is a product that you cannot get tired of. There are different types of fish caviar and methods for preparing the delicacy. The classification of caviar types will help you understand the full range of products. You will learn how many types of caviar there are, what their characteristics are and what caviar is worth trying.

Classification of fish eggs

There are three types of caviar, different in taste, appearance and cost:

- : the species of fish from which it is obtained - sturgeon. It is allowed to obtain black caviar only in nurseries. It is a delicatessen and expensive product.

- : species of fish - salmon. It is mined mainly in the Far East. Can be harvested in nurseries or during spawning of wild fish.

Yellow or white caviar: obtained from freshwater fish that are found in rivers throughout Russia. River fish can also be kept in hatcheries to obtain caviar.

Some authors classify flying fish caviar and imitated caviar into separate groups. These groups are not included in the generally accepted classification. Flying fish caviar is not common in our country, and imitation of the delicacy is hazardous to health.

Varieties of sturgeon caviar

The types of black caviar and the differences between them are determined by the method of processing the product. In nature, the eggs are surrounded by a dense shell called the “jastik”. When preparing the product, the shell can be removed in various ways or left.

What types of caviar are there depending on the method of preparation:

Grainy. It is considered the most delicious. The obtained eggs are rubbed through a sieve. In the process, they lose their shell but retain their hard core. After cleaning, the product is lightly sprinkled with fine salt.

Pressed. The eggs are first salted in the shell. Then they are dried, cleaned and pressed. The most delicious caviar when prepared using this method is obtained from stellate sturgeon.

Trinity. The eggs are cleaned from the egg by rubbing, and then filled with a warm solution of salted water. After the water has drained through the sieve, the product is packaged.

Yastychnaya. This is the cheapest type of delicacy, because the eggs are salted without peeling the shell. The finished product is often over-salted and the eggs have an irregular shape.

GOST 7442-2002 regulates what black caviar should be; types and varieties of the product are classified according to this document. Oyster caviar is not divided into varieties. Other types of sturgeon caviar are divided into premium, first and second grade.

The main features of sturgeon caviar:

Beluga. The most high-calorie and protein-rich caviar. The color of the product is something between silver and gray. The delicacy has a slight hazelnut flavor.

Sturgeon. A low-calorie variety of delicacy, it has a salty sea taste. Consists of small brown or yellow eggs.

Stellate sturgeon. The product consists of small black eggs that have a delicious taste and a subtle salty smell of the sea.

l- Sterlet. Small black eggs with a delicate shell. A source of easily digestible proteins, a high-calorie and vitamin-rich delicacy product.

Varieties of salmon caviar

Different types of red caviar are produced according to a single technological scheme. The eggs are peeled from their shells and immersed in a salty solution. Salting time depends on the type of fish and ranges from 8 to 15 minutes. Next, the brine is allowed to drain completely, and the delicacy is preserved and packaged. The result is a grainy product

All types of salmon caviar are divided into 2 grades based on quality. What types of red caviar are there, types and differences between varieties, requirements for grades 1 and 2 are specified in GOST 18173-2004.

Leader in calorie content. It consists of orange eggs and has a tart sea aroma. The taste of the delicacy has a subtle bitterness

It has a pleasant mild taste. Consists of large orange eggs. The grains are covered with a thin shell that easily bursts in the mouth.

Contains the most vitamins and microelements. It consists of orange eggs with a soft creamy taste, slightly bitter.

Consists of small bright red eggs. Not everyone will like the piquant taste with a faint hint of bitterness.

The grain diameter is 3 millimeters. The eggs are small and very sticky, so the product is ideal for decorating sandwiches and salads.

L Chinook salmon. Large caviar, grains reach 8 millimeters in diameter. The product has a rich red tint. Chinook caviar has a unique taste, it is both bitter and spicy at the same time.

Cost of fish caviar

If we compare types of caviar and prices, it is obvious that black caviar is the most expensive. The number of sturgeons is rapidly declining these days. This is due to abundant fishing and environmental deterioration in the fish habitat. These factors lead to shortages of the product, which causes the price to increase.

The best option for the daily menu and holiday table would be salmon caviar. The cost of the product is affordable for everyone, and many people like the taste. The price of river fish caviar is even lower, but these products have a specific taste that not every person will appreciate.

Which caviar is better?

There is no clear answer to the question posed. Some people prefer the taste of delicious sturgeon caviar, while others prefer the taste of red salmon caviar. And even yellow river caviar has its fans.

100 grams of river caviar contains 80-100 calories. For marine fish, this figure is 230-250 calories for the same amount of product. Therefore, yellow caviar is usually chosen by people who adhere to a diet with strict calorie restrictions.

What types of fish caviar do you like most? Tell us your preferences in the comments!

Black caviar is an exquisite delicacy with a unique composition. It is obtained from sturgeon fish, including sterlet, stellate sturgeon, beluga and sturgeon. What varieties of this product exist, how do they differ, and which type is more valuable and healthier?

Varieties of black caviar: by type of fish

Interestingly, the intense black color does not indicate the high quality of the delicacy; on the contrary, it suggests that the product is unnatural. On the contrary, you should choose light and large eggs - this is the kind of caviar that has the maximum value.

There are the following varieties of black caviar:

• Beluga. This is the largest fish from the sturgeon family, and a quarter of its weight comes from caviar. The size of the eggs is about 3.5 mm - this is the largest, and therefore expensive, caviar. The shade varies from gray to deep black. The lighter the color, the higher the cost of the product. The taste of the product is excellent.
• Sturgeon. The most common type. The average diameter of the eggs is about 2.5 mm. The color is not black, but bronze or walnut. The popularity of the signature sturgeon delicacy is due to its taste characteristics: the taste is rich and well expressed, there is a subtle sea flavor.
• Sterlet caviar. A budget option for those who want to enjoy a tasty and healthy delicacy, but cannot afford more expensive types of this delicacy. The color of the eggs is closer to gray than black. In terms of taste characteristics, it is somewhat inferior to more expensive varieties, which explains the rather low price.
• Sevruzhya. The size of the eggs is small, the diameter varies from 1 to 1.5 mm. Due to the high content of polyunsaturated fats, the product has high nutritional value. The taste is pleasant, somewhat different from other varieties of this delicacy. Color from dark gray to black.

Varieties of black caviar: according to preparation method

This valuable product differs not only in the type of fish, but also in the method of preparation. There are two main types:

• Grainy. This delicacy is obtained directly from the fish, removing the film and crust. Next, they salt immediately after sifting; dry salting is used. Thanks to this, all the eggs remain whole, have almost the same shape, and do not stick to each other.
• ​ Pressed. Coming from the same fish but prepared in different ways, the two varieties of black caviar differ significantly in both appearance and taste. Pressed caviar is salted directly in the film bags in which it was inside the fish, and only after salting the eggs and mucus are carefully removed. As a result, a fatty, tasty product is obtained, and the eggs, after pressing, turn into a homogeneous mass.

There are also other types of black caviar, such as troishnaya - a special method of salting, as well as yastichnaya - an inexpensive option that is made from discarded fish and is salted directly in yastik. But the most popular one is still the grainy one, which leads among other options both in appearance and taste.

Types of black caviar in the Russian Caviar store

We work only with the best products, which is confirmed by relevant certificates.

There are two types of delicacies on sale:

• Classic – granular, unpasteurized sturgeon caviar, which is prepared without adding preservatives;
• Premium – granular caviar, with neat, large eggs. The product is prepared with a minimum amount of salt, which makes it possible to obtain the brightest and most pronounced taste.

If you want to buy really high-quality caviar, contact us now, and our specialists will answer all your questions in detail and tell you about the features of the delicacies on sale.

In the Russian Caviar store you can buy the best sturgeon caviar - a product with excellent taste and rich composition, which determines its beneficial properties. Only fresh, selected delicacies are offered for sale, and the quality of the products sold is confirmed by appropriate certificates.

Red caviar has been and remains the most popular attribute of a festive table and a delicacy in expensive restaurants. It is valued both for its unique taste and for its numerous beneficial properties. At the same time, many buyers have difficulty choosing a specific type of red caviar. The site store specialists offer to understand the differences between them, thereby making it easier for customers to purchase.

What is red caviar?

Red caviar is the mass of eggs produced by fish of the salmon family, in particular chum salmon, sockeye salmon, pink salmon, salmon, as well as chinook and coho salmon. The main region where it is mined is the Far East, in particular the Sea of ​​Okhotsk. In addition, salmon fishing in the Atlantic Ocean has a certain value. The beneficial properties of this seafood, obtained from different types of fish, are almost the same from each other - there are only differences in the degree of severity of one or another effect. However, there are obvious differences in appearance and taste that must be taken into account when choosing red caviar.

Types of red caviar and their characteristics

Currently, the following types of red fish caviar are used as a food product:

Pink salmon caviar. This fish with red caviar is the most common among salmonids, so its final product is one of the most accessible on the market. Its characteristic feature is the bright orange color of the eggs, their universal taste and medium size (3-5 mm).

Coho salmon caviar. The caviar of this species of salmon fish is also medium in size (3-4 mm). It is characterized by the deep burgundy color of the eggs, as well as a rich, bitter taste.

Sockeye salmon caviar. It has a relatively small egg size (up to 3 mm), and is also distinguished by a rich or dark red hue and a piquant taste with a slight bitterness. This is the most expensive red caviar produced in our country.

Trout caviar. Its eggs are one of the smallest sizes among salmon - only 2-3 mm. Trout caviar has a distinct salty taste, and its color can vary from yellow to deep orange.

Chum salmon caviar. The bright orange eggs of this species of salmon fish have the largest size (up to 7 mm), for which such caviar is often called “royal”. Its taste value lies in its soft “creamy” taste, which is due to its high fat content.

Chinook caviar. It is also one of the largest - the size of the eggs reaches 6-7mm. Chinook caviar has a rich red hue, and its taste is distinguished by a combination of mild bitterness and spiciness.

The benefits of red caviar

Despite all the differences between its different types, salmon caviar has a pronounced anti-allergic, restorative and preventive effect, as well as other useful qualities. Red salmon caviar is one of the most valuable natural medicines, which returns strength to a weakened body and also perfectly strengthens the immune system. It contains a whole complex of active and nutritious substances, such as valuable microelements such as potassium, phosphorus, and folic acid. At the same time, the energy value of salmon caviar exceeds animal dairy and meat products, while it contains relatively few carbohydrates - the main source of calories in “land” food. For this reason, red caviar is beneficial for both adults and children.

Types of red caviar

Each of us has tried red caviar at least once in our lives. There are so many dishes with it! Salads, sandwiches, tartlets, sushi, baked potatoes, deviled eggs and even cake - all this can be prepared with this amazingly tasty product.

Do you know what types of red caviar exist? And how to distinguish red caviar from different salmon fish?
As you know, this delicacy is given to us by pink salmon, sockeye salmon, chinook salmon, as well as salmon and coho salmon. Red caviar has beneficial properties that are so necessary for our health. These properties have no differences if the caviar is obtained from different salmon fish. But their taste and appearance are different.
You probably noticed when buying this delicacy that caviar has different eggs. Some are large and dark in color, while others, on the contrary, are small and bright. The size and color of caviar depends on the fish that gave it to us.

Pink salmon fish caviar

This caviar has gained immense popularity among its admirers. Medium-sized, bright orange eggs have a universal taste that is liked by many lovers of this amazing delicacy. The shell of the eggs is not very durable. And therefore, if you mix them, they begin to burst, resulting in the release of juice. The nutritional calorie content of this caviar allows it to take second place.

Trout fish roe

The popularity of this fish caviar is increasing every year. The eggs are small in size, the color of which can range from dark yellow to bright red, and have a bitter taste. But this does not prevent her from finding more and more admirers.

Coho salmon caviar

Small dark red eggs have a bitter taste. But regardless of this, the caviar of this fish is very healthy, as it contains nutrients and vitamins in large quantities. Of course, unlike pink salmon caviar, this caviar is not so popular. But no other caviar can take away the first place it occupies in terms of its beneficial properties.

Sockeye salmon roe

Fish caviar has medium-sized red eggs, but you can’t often find it on Russian shelves. This is due to the fact that the habitat of this fish is the American coast.

Chinook fish caviar

The eggs of this fish are slightly larger than those of chum salmon. It is the largest of all varieties of red caviar. Caviar with a delicate taste and slight bitterness is very expensive and is in great short supply. The eggs of this fish differ from the eggs of chum salmon in that the shell is not dense enough.

Chum fish caviar

Who hasn't heard of this royal caviar? Its amber-colored eggs reach 6 mm. A distinctive feature of this caviar is the regular shape of a ball with a clearly visible spot. Thanks to this, you can see the embryo inside the eggs. This type of caviar is most suitable for decorating holiday fish dishes.

Any type of red caviar is a natural medicine that strengthens the human immune system. In addition, this very valuable medicine perfectly restores our body to regain its strength. This is an energetically valuable product. It contains neither carbohydrates nor fats, but in terms of calorie content it is ahead of meat and dairy products.