Assortment of red caviar
On our shelves you can find three types of caviar.
Chum salmon caviar - it has an orange tint interspersed with red. The eggs are large and delicate in taste.
Pink salmon caviar has a slight bitter taste. Its eggs are medium in size and bright orange in color.
Sockeye salmon caviar - it has small dark red eggs, they have a bitter taste and a distinct odor.
And although manufacturers must indicate the type of caviar on the packaging, not everyone fulfills this requirement. Often both chum salmon caviar and sockeye salmon caviar are packaged in the same jar. And they write “grainy salmon caviar.”
Caviar is sold in glass or tin packaging. In glass packaging the product can be clearly seen. You have to take it at random in a tin can, but for some reason it is usually “a couple of kopecks” cheaper, although there is more caviar there.
To avoid getting into trouble, it is better to buy caviar packaged in glass jars. It’s clear that it’s much more convenient to store it inside, and besides, such a yum has a longer shelf life. Another argument would be a vacuum, which prevents the formation of unwanted microflora. The tin ones are also good, but you can’t see the product itself.
Examine the jar of red caviar
First, check the condition of the container: the lid of the jar must be tightly closed, and the tin of edible caviar must not be swollen under any circumstances. If traces of swelling are noticeable, then the bacterial crap has already dissolved and is swelling. Do not take.
Caviar from a swollen jar is a direct path to the toilet or to a hospital bed.
The composition of the product, according to GOST, is approximately the following: salt, vegetable oil, additives E400, E200, E239 (E400 is glycerin that prevents drying, E200 and E239 are antiseptics that cannot be used separately without each other). The presence of other ingredients may compromise the adequacy of the caviar.
Price of red caviar
If it is too low, this is a sign of a poached product, or instead of natural caviar, artificial caviar was put in the jar. Today, the average price for a standard jar of red caviar is from 8 to 14 dollars. Just don’t think that the most expensive caviar will be of high quality. This is not always the case.
Mass of red caviar
Tin jars of caviar that look identical can have different weights - 130 or 140 grams. By the way, if you take a jar of caviar and weigh it on an electronic scale, you should get about 180 grams. But often 15-25 grams are missing, which is 10-20% of the weight of the caviar itself. In this way, unscrupulous manufacturers make their products cheaper and more competitive.
A standard glass jar usually holds 80 or 90 grams of red caviar. And the price, as I mentioned earlier, is almost the same as that of a tin can.
Check the date of manufacture
It’s stupid to once again remind people of such a simple and obligatory thing as checking the expiration date, but every time we have to. Even to myself. For a jar of red caviar, one more point is important: the date of manufacture must be stamped from the inside (if the outside is fake). Or applied with a laser.
Assortment of red caviar
On our shelves you can find three types of caviar.
Chum salmon caviar - it has an orange tint interspersed with red. The eggs are large and delicate in taste.
Pink salmon caviar has a slight bitter taste. Its eggs are medium in size and bright orange in color.
Sockeye salmon caviar - it has small dark red eggs, they have a bitter taste and a distinct odor.
And although manufacturers must indicate the type of caviar on the packaging, not everyone fulfills this requirement. Often both chum salmon caviar and sockeye salmon caviar are packaged in the same jar. And they write “grainy salmon caviar.”
Caviar is sold in glass or tin packaging. In glass packaging the product can be clearly seen. You have to take it at random in a tin can, but for some reason it is usually “a couple of kopecks” cheaper, although there is more caviar there.
To avoid getting into trouble, it is better to buy caviar packaged in glass jars. It’s clear that it’s much more convenient to store it inside, and besides, such a yum has a longer shelf life. Another argument would be a vacuum, which prevents the formation of unwanted microflora. The tin ones are also good, but you can’t see the product itself.
