Today you can find a lot of offers for the sale of "real caviar" at a cost that differs from the store one by 2-3 times. Naturally, many, coveted by the cheap cost, gladly buy caviar. But is it so good and what do we buy from our hands? As a result, many people get not tasty caviar, more like a pate, and the taste is not happy.
What do you need to remember about buying caviar?
If earlier many sellers sold algin caviar instead of real caviar, now this trick will not work (only if you have never tried this product at all). the fact is that, although this caviar is real, it is made from seaweed, and they taste very different.
Modern counterfeiters have learned to counterfeit this product in such a way that it is quite difficult to distinguish it from the real one. For example, many people used to advise immersing a few eggs in hot water, and if a white sediment appeared, this indicated that the caviar was real.
But today this test is not of the highest quality. The fact is that a cloudy sediment appears due to the protein contained in the eggs. And therefore, many manufacturers, in order to deceive such banal tests, add a little egg white and algin caviar to the fake - as a result, the water will still become cloudy. And some have gone even further, having learned to forge the so-called "embryo", therefore, it is quite difficult to distinguish a natural product from a fake by the external fish.
Experts say that today caviar is divided into first and second grades. An ideal product must meet a number of requirements:
- appearance - eggs are elastic, clean, without blood and films;
- consistency and condition - slightly moist or with a completely dry surface, eggs are crumbly, well separated from each other.
In addition, there should be no foreign taste or smell. If we are talking about caviar of the second type, then the presence of small moist eggs is allowed. But no more than that. If you notice any other signs, you should definitely refuse to buy and use such a product.
But many consumers should remember that red caviar can belong to different varieties of fish, which means it will be different. Most often, stores sell pink salmon caviar, which has a traditional familiar taste, the eggs themselves are bright orange. In second place in popularity is trout caviar, the color of which can vary from yellow to crimson; there is a slight bitterness in the taste.
But there is also caviar of other fish:
- Chum salmon. It is actually a delicacy and is not so common. The eggs are large, creamy in taste, with a thin shell, so the product really melts in your mouth. The taste is versatile, but without the usual fishy smell.
- Sockeye. This product has a rather spicy taste, with a slight bitterness. In size, the eggs resemble those derived from trout, but their color is bright red.
- Coho salmon (silver salmon). Rare enough product. The eggs are small, the taste is bitter, the color of the product is dark red. Due to its rich composition, it is she who is considered the most useful. But due to the fact that this fish is not caught on an industrial scale, it is quite difficult to try such products, and its price is correspondingly high.
- Chinook salmon (king salmon). Such products have a characteristic delicate taste with a slight hint of bitterness. The eggs themselves are medium in size, do not stick together, crumble.
Conscientious manufacturers must necessarily indicate on the jar with caviar the information to whom it belongs. But nevertheless, such data can be found on a falsified product, and therefore you can only trust quality certificates.
What do the experts advise?
It is very important not to buy this product from your hands - in this case, there is a high probability of purchasing a fake product. When buying caviar, you must first of all look at the cost of this product. If it is too cheap, it may indicate poor quality caviar or that it is not real.
Therefore, it is so important to carefully study the information that is placed on the jar. The name of the manufacturer, date of manufacture, expiration date, code of the plant that produced the product must be indicated there.
Therefore, it is better not to risk it - especially on the eve of the New Year holidays, stores often sell goods at discounts.
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