Fish caviar is a product that cannot get boring. There are different types of fish caviar and methods of preparing a delicacy. The classification of types of caviar will help you to understand the full range of products. You will find out how many types of caviar exist, what are their features and which caviar is worth trying.

Classification of fish roe

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

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

-: fish species - 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 nurseries to obtain eggs.

Some authors distinguish between flying fish roe and imitated roe. These groups are not included in the generally accepted classification. Flying fish roe is not widespread in our country, and imitation of a delicacy is dangerous to health.

Varieties of sturgeon caviar

The types of 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 "yastyk". When preparing the product, the shell can be removed in various ways or left.

What types of caviar are depending on the cooking method:

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

Sleeping room. The eggs are first salted in the shell. Then it is dried, cleaned and pressed. The most delicious caviar, when prepared in this way, is obtained from stellate sturgeon.

Ternary. The eggs are cleaned from the ovary by wiping, and then poured with a warm solution of salted water. After the water runs off through the sieve, the product is packed.

Yastichnaya. This is the cheapest kind of delicacy, because the eggs are salted without peeling from the shell. The finished product is often salty, the eggs have an irregular shape.

GOST 7442-2002 regulates what black caviar should be, types and grades of the product are classified according to this document. Roe caviar is not divided into varieties. Other types of sturgeon caviar are subdivided 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 a cross between silver and gray. The delicacy has a light 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 sea smell.

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

Varieties of salmon caviar

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

All types of salmon caviar are subdivided into 2 quality varieties. What kind of red caviar is, the types and differences of varieties, the requirements for grades 1 and 2 are prescribed in GOST 18173-2004.

The leader in calorie content. It consists of orange eggs and has a tart marine 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 breaks easily in the mouth.

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

Consists of small bright red eggs. Not every person will like the spicy taste with a slightly pronounced note 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 deep red tint. Chinook salmon caviar has a unique taste, it is bitter and spicy at the same time.

The cost of fish caviar

Comparing types of caviar and prices, it is obvious that the most expensive is black caviar. The number of sturgeon today is rapidly declining. This is due to abundant fishing and the deterioration of the ecology in the fish habitat. These factors lead to a shortage of the product, which causes the price to rise.

The best option for the daily menu and the festive table would be salmon caviar. The cost of the product is available to 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 everyone will appreciate.

Which caviar is best?

There is no definite answer to this question. Some people like the taste of gourmet sturgeon caviar more, others like the taste of red salmon caviar. And even yellow river caviar has its lovers.

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

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

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), bright orange in color with a soft shell, familiar taste.
• Coho salmon: small eggs (2–3 mm) of bright red color with 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 him, there are two varieties of red caviar.

Eggs of the first class 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 of 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 the caviar prepared according to the 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 fishing spot.
• The ideal composition is as laconic as possible: caviar, salt. The content of vegetable oil and a minimum of preservatives are allowed. 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 must be convex, not concave (the latter is a sign of counterfeiting). Look for three rows of signs: the date of manufacture of caviar, 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 minimal or no juices.
• The volume of jus in a tin can be determined by shaking it. It's bad if you feel bursts and calf movement 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.

Loose caviar spoils faster. It is not protected from external influences, including harmful bacteria.

Salmon spawning and fishing usually take place in July-August. That's whyit 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 drop 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 the eggs, they burst in your mouth with a characteristic click, which means that the caviar is overripe. Often poachers get it on the spawning ground.

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.

Types of red caviar

Each of us has tasted red caviar at least once in our lives. What kind of dishes do not exist with her! Salads, sandwiches, tartlets, sushi, baked potatoes, stuffed eggs and even cake can all be prepared with this amazingly delicious 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 presented 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 do not differ if the caviar is obtained from different salmonids. But their taste and appearance are different.
You have 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 the caviar depends on the fish that gave it to us.

Pink salmon caviar

This caviar has gained immense popularity among its admirers. Medium-sized, bright orange eggs have a versatile taste that is popular with many lovers of this amazing delicacy. The shell of the eggs is not very strong. And therefore, if they are mixed, then they begin to burst, resulting in the release of juice. The nutritional calorie content of this caviar makes it possible for it to take second place.

Trout fish roe

The popularity of the caviar of this fish is increasing every year. Small-sized eggs, the color of which can range from dark yellow to bright red, taste with bitterness. But this does not prevent her from finding more and more of her admirers.

Coho salmon caviar

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

Salmon caviar

The caviar of the fish has medium-sized red eggs, but it is not often found on Russian counters. This is due to the fact that the habitat of this fish is the American coast.

Chinook salmon caviar

The eggs of this fish are slightly larger than the eggs of chum salmon. It is the largest of all red caviar varieties. Caviar with a delicate taste and a slight bitterness is very expensive and is a big shortage. The eggs of this fish differ from the eggs of chum salmon by an insufficiently dense shell.

Chum salmon caviar

Who has not heard of this royal caviar? Its amber-colored eggs reach 6 mm. A distinctive feature of this caviar is the regular shape of the ball with a clearly visible speck. Thanks to this, you can see the embryo inside the egg. Such caviar is most suitable for decorating festive fish dishes.

Any kind of red caviar is a natural medicine that strengthens human immunity. In addition, this very valuable medicine perfectly restores our body to regain its strength. It 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.

Speaking about red caviar, we present pink salmon caviar, which is widely spread on the shelves of our country. This is far from the only representative of the noble salmon family, whose caviar is the basis of the delicacy, beloved by all.

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

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

Types of red fish caviar

Pink salmon caviar is the leader in popularity among consumers and is widespread. Its grains are medium in size and have a mild universal taste. Bright orange, sometimes reaching amber color with a delicate shell make it an original filling for tartlets and sandwiches. Pink salmon is the first in fertility among fish of the salmon family, in many respects it was this fact that influenced its popularity.

Chum roe has nuclei of a regular spherical shape, which reach 6 millimeters in diameter. Several centuries ago, such caviar was called "royal", because it was she who was served at the royal table. Today, a rare variety of caviar is used to garnish seafood dishes in high-end restaurants.

Royal salmon caviar - chinook salmon is recognized as the largest and most expensive. Eggs reach 7 millimeters in diameter. Delicate and pleasant taste gives off a barely perceptible bitterness. Chinook caviar is produced in small batches, scientists argue that in a few years, in terms of rarity and cost, it will be equal to black.

Against the background of the species described above, coho salmon caviar is much smaller. The kernels are dark red, reaching burgundy, and have a pronounced bitterness. The specific taste does not put coho salmon caviar in the first positions in popularity, but in terms of the number of vitamins and microelements it is the undisputed leader.

Trout caviar has 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. Such caviar has recently appeared on store shelves, but has already found its loyal admirers.

Sockeye caviar, an inhabitant of the American coast, is practically not found in retail sale.

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

How to choose a really high quality product? Which caviar is healthier and better? What is tastier than pink salmon, sockeye salmon, chum salmon, chinook salmon or coho salmon? What should you look for when buying red caviar?

It is not uncommon for buyers who stand in front of a shop window to have these questions and are lost in the variety of delicacies.
To make the right decision, it is worth evaluating salmon caviar by a number of parameters.

Kinds

The most common red caviar is:

Pink salmon - the cheapest and most common red caviar. It differs from chum and chavychevaya in size, about 3-5mm. It differs from other types of delicacy in color (lighter only in chum salmon), incl. Seeing light orange medium-sized eggs, do not hesitate - these are pink salmon caviar. The taste is not bitter, most often slightly salted.

Red salmon - fairly small red caviar, 2-3mm. It is easily recognizable by its size and dark orange color. It has a pronounced fishy smell and a bitter taste. Non-uniformity of color is allowed during manufacture, incl. do not be alarmed if the color range of the eggs differs in orange-red tones (black and white, indicates a spoiled product). My opinion is the most delicious of the types of delicacy available in the store. Its price is usually equated to pink salmon, sometimes 100-200 rubles higher.

Chum - medium-priced, the largest and lightest caviar. And the chum salmon itself is much larger than coho salmon and sockeye salmon. Easily recognizable by its light orange, uniform color (color irregularities are not allowed). Eggs with a diameter of 5-7mm. The fattest, with a delicate taste (if properly produced). It is not uncommon to be issued as a chavychevaya because of the similarity in size, which is easy to determine by color.

Coho - the average price (more often equated to the ket one). The color is dark red, burgundy. Eggs are approximately 3-4mm. In production, color variation is allowed. The taste is quite bitter. In taste and appearance, it is very similar to sockeye caviar, with the exception of a rich dark red hue.

Chinook salmon- the most expensive red caviar, the price is 500-700r higher than for pink salmon. The color is deep red. The taste is bitter, slightly spicy. The size of the eggs is slightly larger than that of pink salmon. Earlier, chinook caviar was the largest, but in the last 10 years, chinook salmon began to shrink, more and more often individuals weighing less than 10-15 kg are found. Accordingly, the caviar in such fish is small.

There is an opinion that the Chinook salmon is listed in the Red Book, but it is not. In my memory, only in 2005 there was a ban on catching it, it lasted about a year. Now we continue to catch it on the shelves of Kamchatka, it will not be difficult to find chinook caviar.

In Russia, chinook salmon is mined only in Kamchatka, so pay attention to the region when buying. There are a lot of fakes in the central strip, most often it is chum caviar with the addition of dyes. You can protect yourself by buying a delicacy from trusted suppliers, as well as by checking the product for the presence of a pungent taste.

Manufacturer

The most important criterion when choosing red caviar is the manufacturer. Moreover, there is no definite answer, what kind of salmon caviar is better. In my practice, there were both fairly large enterprises that, to put it mildly, violated GOSTs, and small manufacturers producing products of really high quality.

Weigh the "FOR" and "AGAINST"

Quality assurance

Only a certified manufacturer can provide you with a guarantee. The production of caviar requires constant quality control, which is reflected in the accompanying documents. But the reality is not so rosy. Not all manufacturers with “white” documents are conscientious about their business, and often the banks end up with low-quality and sometimes spoiled fish caviar. This is especially true for factories that work with confiscated goods, the rating is not important to them.

Small producers selling caviar by weight may also turn out to be “not honest” sellers. You will not receive guarantees, unlike factory products. Therefore, when buying a delicacy without documents from dubious persons, you are playing the lottery with your health. For example, I have met “comrades” using “Domestos” in the production. There is also a whole business for the purchase of rotten salmon caviar, processing and sale. I think not a single plant will dare to do this, incl. If the seller of handicraft products is unfamiliar to you, I would not recommend trusting him.

Composition

Everything seems to be simple here. The composition of salted salmon caviar according to GOST includes: raw, salt, water, oil, food additive "Varex-2" (sorbic acid). But again "BUT" comes out.

The fact is that factories during production cannot deviate from the guests. And according to GOSTs, the caviar must necessarily contain 0.2% "Varex-2". The benefits of which I am not alone in doubt. Now on this topic, few argue, everyone has long been measured with this need, but in 2005, discussions of this supplement in the "caviar sphere" were serious. Starting with fears of getting cancer http://www.arsvest.ru/archive/issue961/right/view22155.html, ending with the genocide of the Russian population http://genocid.net/news_content.php?id\u003d1240. I don't want to frighten anyone, but I consider it necessary to warn.

At this time, "shrubs" are free to choose preservatives. I know many manufacturers who only add salt to caviar, others buy Japanese preservatives. In both cases, the delicacy is not inferior in taste to the factory one, the shelf life, subject to the technology, also corresponds to the norm. It goes without saying that you should not trust everyone in a row, as the saying goes “trust but verify”.

Storage and transportation

Large enterprises are the undisputed leader here. Any manufacturer is interested in making a profit, no one wants to lose both raw materials and finished products, therefore, at all large factories (he was personally at 4), they comply with the standards.

Small business is much worse, the Internet is full of videos where red fish caviar is stored in dirty cellars and unwashed containers. And this is not uncommon in life. It all depends on the conscience of the manufacturer and the quality of the work of the control authorities.

Packaging

There is an opinion that caviar in glass containers is the best, and in plastic containers it has the lowest rates. In fact, in the factory, storage in glass and metal jars, wooden barrels and polymer buckets is allowed. It is very important that no matter what the packaging is broken, dents, rust, chips are unacceptable.

How to choose caviar in a metal can

Everything is simple here:

• We check the jar for defects (dents, rust, etc.), they should not be
• We read the date of manufacture on the cover (no more than 12 months)
• Choosing a variety: there are only 2 of them, the salinity of caviar does not depend on the variety
• Shake the can, the contents should not gurgle
• Storage temperature for granular caviar at retail outlets +2 - +4 C. (International standard)
• It is worth remembering that a delicacy in a tin can should be consumed within 5 days from the moment of opening
• Tin is highly oxidized, so it makes sense to transfer the product to glassware.

How to choose caviar in a glass container

We carry out the same points as with a metal can, as well as:

• We determine the homogeneity of the mass by turning the jar, the caviar should not flow (according to GOST, the presence of brine (sludge) is unacceptable for a product of the first grade)
• The eggs should be intact in appearance, we also check the absence of blood spots, pieces of film and shells of burdock eggs
• The color of the delicacy must be uniform, except for coho salmon and sockeye

How to choose caviar by weight

• The best part is that when buying by weight, you can try the product, and this is where you should start.
• The taste should be pleasant, with a slight bitterness, moderately salty. A sweet and sour taste indicates the presence of a large amount of preservatives or spoiled products
• The delicacy from the refrigerator practically does not smell, a slight smell of fish is allowed in the case of buying sockeye and coho salmon caviar.
• In appearance, the eggs should be even, not wrinkled. Orange or red (depending on the type of caviar), with one small splash inside (which distinguishes real caviar from artificial caviar). There should not be black and white eggs, the presence of one such will infect the entire jar within 24 hours
• When chewing, the eggs should burst easily, a thick shell is a sign of “not fueled grain”. Also, if the product flows and there is a lot of liquid in it, it is not worth buying it, this means that it has been defrosted many times

Since this article was written, the comments have been replenished with useful information. If you have not found the answer to your question, I will be happy to answer it.

Red caviar is a wonderful, tasty and healthy delicacy, the main thing is to be able to choose it correctly. I hope the article didn't scare you, but taught you the right approach to choosing a product. Eat caviar, be healthy, write reviews and ask questions (including on the topic of purchasing a product).