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Red caviar — product description on

Red caviar — salmon caviar (pink salmon, trout, kets, sockeye, catfish, chinook, coho).

Unlike black, it is only granular. Eggs should be the same color, intact, without films and not sticky.

Red caviar is salmon roe: pink salmon, trout, kets, sockeye, catfish, chinook, coho.

Caviar of different fish varies in taste, color and size.

Nowadays in Russia it is the most popular caviar (where the most popular black caviar and not all beloved white caviar). At the same time, the wide spread of red caviar began not so long ago, not earlier than the XIX century.

The fact is that salmon caviar is extracted quite far from the capital, in the Far East — in the region of Kamchatka and Sakhalin, while white and black have always been available in the European part of Russia.

Red caviar is valued not only for its amazing taste, it is also surprisingly useful. There is a lot of protein in it — about 30% of proteins that are almost completely absorbed by the body (for animal proteins, this is rare).

In addition, it contains a lot of useful amino acids, minerals, vitamins A, C and D, folic acid.

That is why caviar is prescribed to pregnant women, children and sick people.

Red caviar — caviar of salmon fishes (pink salmon, trout, chum salmon, sockeye salmon, catfish, chinook salmon, coho salmon).

Most often found in stores pink salmon roe.

She has light orange, medium-sized grains, shiny and round.

Chum salmon It is considered the highest quality and delicious of all types of salmon caviar.

Eggs in chum salmon are rather large, rather reddish than orange, but not as dark as in sockeye salmon, coho salmon or trout.

Trout roe — bright red, its grains are medium in size, quite elastic.

Usually it is a bit sticky and rather salty, therefore it is often used in recipes with creamy or fermented milk products: cream, cheese or sour cream.

Caviar of salmon has an obvious bitter taste, it is smaller than caviar of chum and trout, and bright red.

It is the caviar of sockeye that consumers often perceive as a fake or low-quality product.

In fact, it is just different and should be small.

Nerka starts spawning one of the first — at the end of May (other species of salmon — from June).

Red caviar sell as a rule grainy; there is also red caviar in yastyakh (natural bubble films).

As for caviar, sold in canned food or on weight, it is always preferable to be packaged in the vicinity of the place of production — somewhere in Yuzhno-Sakhalinsk or Petropavlovsk-Kamchatsky.

Add that red caviar is not necessarily red caviar, salmon caviar.

Light caviar is not uncommon tint: for example, tobiko (as the light-orange caviar of flying fish is called in Japan) is made brighter with the help of natural dyes.

Likewise, red caviar is painted in red.

Red caviar is used in various dishes (most often, snacks), but so as to preserve its natural taste as much as possible.

Accordingly, caviar is rarely cooked.

In Russia, red caviar is traditionally the main pancake weekly pancake supplement.

In Soviet times, caviar became the most important product of the New Year’s table (sandwiches with caviar; eggs stuffed with caviar).

WITH June to October In the north-east of Russia, the catch of chum salmon, pink salmon and sockeye fish, which go to spawn in the rivers of Kamchatka and Sakhalin, is carried out

Nerka starts spawning one of the first — at the end of May, which allows us to taste the first caviar of the new season at the beginning of summer.

Red caviar of the first grade consists of the eggs of the same size and color, characterized by density, friability, low salt content and a pleasant smell; this red caviar is harvested only in augustSeptember current year.

We add that in Russia there are two holidays, when caviar on the table is considered almost mandatory.

The first — Pancake week (which falls in February or March), when caviar is traditionally served with pancakes.

Second — New Year: from Soviet times, it was for the New Year’s table that they certainly bought a jar of red or black caviar.

Eggs should be the same color, intact, without films and not sticky.

In order not to buy a fake, follow simple rules.

When buying caviar in a can or vrazves, remember: high-quality caviar, on the one hand, does not contain liquid between the eggs, on the other hand, it should not be not too dry and sticky.

If the quality of caviar is easy to determine by eye, then choosing a can, you need to know a few tricks.

When you turn over the jar, the caviar should «move» inside, as it were: if the caviar mass is motionless, it means that it is too dry.

On the lid of the can with red caviar there are two rows of numbers — the date of manufacture and the number of the master plus the word “caviar” in the third row.

Attention: if the numbers are printed, more accurately squeezed from the outside, not from the inside — do not buy, this is an absolute fake.

Another important criterion is price.

A 140-gram can of red caviar cannot cost less than 200 rubles.

There should be no sticky eggs on the inside of the lid (however, you will know this only when you open the purchased jar).

It is always preferable to caviar that is packaged in the vicinity of the place of production — for example, on Sakhalin or Kamchatka.

Red caviar should be properly stored — at a temperature of -4 … -6º C. Store the eggs on the coldest shelf of the refrigerator.

Close the open jar very tightly, and eat the contents within a week (or better even faster): the caviar will not live longer than a week.

Even if there is only one jar of caviar in the refrigerator, and it is obviously not enough for everyone, there is a solution! .

Fish caviar in Russia has long been considered the decoration of the table (especially valued black and white). Back in XIX.

Black caviar is given by sturgeon, beluga, sturgeon and sterlet. Common in others.

Fish caviar in Russia has long been considered the decoration of the table (especially valued black and white). Back in XIX.

Caviar — decoration of the holiday table, with it any dish looks special. As .

Remember the description of the table on Maslenitsa at I.S.Shmelev in "Summer of the Lord"?"The table is huge. .

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