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HOW TO CHOOSE THE RIGHT CAVIAR

07/23/2019
HOW TO CHOOSE THE RIGHT CAVIAR

The unique Russian feast loses its charm without traditional dishes. At the time of construction of communism with the preparation of delicacies, there were difficulties; however, today's abundance eliminated them. The classic of the national holiday table is rather expensive caviar, which is now in any store and looks extremely tasty. However, an attractive appearance and quite delicious prices do not guarantee the purchase of a quality product.


Features of production


How black caviar to choose black caviar not to be disappointed? The natural delicacy, which is completely answering to unique flavoring characteristics, prepares only from fresh raw materials. Fresh fish is immediately cleaned for the extraction of caviar sacks. They are sorted, carefully washed out, exempted from fat on a sieve, and then the clean product is located in brine for preservation. The processing of black or red caviar has to take only half an hour, therefore, the arrangement of production near a reservoir is extremely important.

Modern fish farms successfully grow up "raw materials" in the peculiar nurseries.The red caviar, quite available at cost, in fact, ore having orange coloring comes from salmon: Siberian salmon, pink salmon, and trout. Beluga, starry sturgeon and sturgeon are sources of more expensive black caviar. Elite sturgeon caviar usually has a gray or brown shade. Respect for technologies of processing and storage guarantees unsurpassed taste.


Disturbing signs


Many decide to choose the red caviar in St. Petersburg as a festive dish for any reason. It is beautiful, rather inexpensive and tasty. However, preparations of red caviar - seasonal process. Production of salmon caviar is conducted in the second half of summer so please pay attention to the date of production. It is possible to buy the red caviar produced in December by New Year only on the condition of preliminary freezing. The real holiday of taste with such delicacy will not turn out.

In tins, the fresh product is packed into the period from August to October when it is easy to buy it by weight. The addition of preservatives increases an expiration date in barrels at observance of optimal conditions up to 8 months. However, outlets quite often break both time, and storage conditions of a fresh product, adding fragrances for concealment of consequences of dishonesty. If caviar is a little spoiled, it will be bitter or sourish.


Quality check before purchase


The surplus of liquid and big percent of the deformed or burst balls in the packaged caviar demonstrates deterioration in tastes because of storage violation of the rules. The quality of caviar is better seen in a glass tin than in an iron tin. Transparency and integrity of berries, saturated uniform color, lack of foreign impurity and a deposit – good signs. In an iron tin, the right choice of black caviar is possible only by a shaking method, which defines the amount of liquid.

Check of covers and tins. The label needs to be studied thoroughly too. Vegetable oil, glycerin, and antiseptic additives enter into the structure of preserved food besides red or black caviar and salt according to GOST. The original packing contains data on the date of the salting and the producer. This information together with the assortment sign is squeezed out banks from within, but not put outside. At the slightest suspicion falsification, it is more reasonable to cancel the purchase.


Artificial analogs


If the black caviar is cheaper than the red one, it means that the product has nothing to do with the classic black caviar. This is a protein mixture, cooked in boiling oil and soaked in flavors. The characteristic color obtained using food coloring. Grains have the same size and are completely transparent, whereas inside natural eggs it is easy to look at the ‘eyes’. Artificial black and red caviar are produced and valued equally cheap. The difference is only in color.

The aroma of proteinaceous products reminds herring. The taste, certainly, is not similar to original at all. Grains do not melt in the mouth; they are pasted to the surface of teeth. This phenomenon meets also upon purchase of natural caviar of doubtful origin. The solution is simple: unfair producers mix the real roe with artificial. If you want to pay only for the true taste, choose reliable suppliers. "Royal Black" at your service!


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HOW TO CHOOSE THE RIGHT CAVIAR