The best red caviar: rating to taste and value

Salmon fish caviar is valued for excellent taste and benefit for the body. The high cost of the product is fully justified by a unique composition.

Contents

Regular use of caviar has a general strengthening effect on the body. Each type of red caviar has its own characteristics and features. What kind of caviar is the most delicious, and what is the most valuable you learn from our article.

Types of red caviar

All types of red caviar saturate the body with vitamins, mineral salts, a complex of phospholipids. Each fish has its red caviar. Eggs differ in size and shade.

Let us dwell on each variety of caviar:

Gorbushi - The classic version of most feasts. Universal taste of caviar are ideal for all types of snacks. Uniform light orange eggs have a pleasant aroma and light brackishness. In the process of cooking, the film is easily damaged.
Ki - Red caviar with a bitter aftertaste. A product for true gourmets. Small 4 mm balls have their characteristic brownish-burgundy shade.
Chavichi - delicacy with large eggs and a thin peel. The main distinguishing feature is notes of bitterness against the background of a delicate unique taste. Thanks to the large size of the eggs of the delicacies in the right to be called royal. A scarce variety of caviar has a high cost. Homogeneous eggs have a strong shell.

Ketov - Long -sized eggs with a pleasant delicate taste. The most oily variety of salmon delicacies. In transparent balls of amber color with a size of 6-7 mm, a small nucleolus is clearly visible. Presentable appearance is ideal for decorating dishes.
Nerying - delicious caviar with small dark balls and colorful color. When tasting, a pleasant taste is replaced by pleasant bitterness. Compared to other types of caviar, far from everywhere is available on sale.
Trout -A universal product of small dark red eggs. It has a pleasant brackishness in taste without the presence of bitterness.

Red caviar is better: large or small?

When choosing the best caviar, you should pay attention to the criteria for the quality of the product. On a jar of red caviar, manufacturers indicate the product variety.

When packing caviar of the first grade, eggs of the same type of fish and the same size are taken. Caviar must be scattered without stickiness. The amount of salt in caviar is not more than 4 %.
When packing a second grade of caviar, it is allowed mixing several types of salmon. In the mass there is a small amount of yastka - a fish shell for caviar. The amount of salt is allowed to 8%.

Everyone should decide on the taste of large and small caviar for themselves. Large eggs have more delicate taste. Medium -sized caviar contains a small amount of bitterness. In small eggs, the taste of fish is strongly expressed and bitterness is present. In small caviar, much more useful components are concentrated than in its large subspecies.

Highly appreciated caviar Gorbushi and Keta - delicacies with ideal parameters of eggs with a shining orange shade. Tasty quality caviar is distinguished by a pleasant aroma. When buying cheerful caviar, you need to try and sniff it.

Which red caviar is better: we study the packaging

One of the criteria for the quality of red caviar - the presence of preservatives. Red caviar without preservatives has a very short shelf life, as it consists only of eggs and salt. Save the suitability of delicacy allows a special type of frost. A salmon product without preservatives is available only in specialized places of sale.
Red caviar with preservatives according to GOST contains sodium benzoate and sorbic acid. Adding impurities allows you to maintain the beneficial properties of a delicious product.
The presence in the caviar urorotropine is unacceptable. The harmful component is converted into formaldehyde, harming the body. Therefore, caviar cannot be acquired in spontaneous markets and dubious suppliers.
Acquaintance with red caviar begins with its packaging. The container used to pack the product can be made of different materials. The main thing is that the packaging is sealed. The advantage of transparent glass containers is clearly visible the size of the eggs and the presence of liquid in the product.
At the bottom of the tin can, the shelf life is necessarily squeezed out. Tin bank when shaking should not make gurgling sounds.

The date of the manufacture of caviar should be on the date of spawning of fish.

What is the largest salmon caviar: comparison of sizes and benefits in salmon

Salmon caviar rating according to the traditional diameter:

Leading red caviar chavschi - Balls of 7 mm. The fish is threatened with disappearance, so the delicacy is sold in limited quantities.
Kete subspecies -eggs with a creamy taste grow to 5-6 mm.
Popular caviar Gorbushi It is in third place and is incredible popular among consumers. The average dimension is 3-5 mm.
In 4th place, delicacies with the brightest color - kizhuchi.
Nerch almost completes the rating in size - up to 3 mm.
The smallest eggs trout -their diameter is only 2-3 mm. Despite the last place, its taste, according to the tasters, is brighter than that of large relatives.

In the rating of the benefits of salmon caviar for the body, the first position takes caviar kizhuch. The value of the product is estimated by its vitamin composition and ideal appearance. Red caviar acts as an additional source of energy for the elderly and children.
Careen with caviar kizhuch can ketov subspecies . Large amber eggs have the most delicate taste.

What red caviar is the most delicious in rating?

Based on the results of testing of the Roskachestvo, we present the best brands of red caviar - the perfect combination of taste, aroma and color.

Mark is recognized as the most delicious caviar from pink salmon "Tunaicha". The price of a stack jars from 380 rubles.
Salmon caviar "Globus" recognized as the most delicious and safe product. The product does not contain impurities and preservatives.
In third place was delicious caviar with a delicate consistency of the brand "Highly". The cost of 100 g of a product is more than 400 rubles.
Salmon caviar was located in 4th place "Made at sea." The only minus of the delicious delicacy of this brand is a large amount of fluid due to bursting eggs.
Completes the five of the most delicious and high -quality red caviar brand "SRK". Safe composition and harmonious taste.

The most suitable properties for the mass consumer are caviar. The taste of the salmon delicacy also depends on the habitat of the fish. The most delicate taste of Kamchatka caviar. High quality premium caviar contains a minimum of salt.

Salmon caviar or ketes - which is better: comparison

Salmon caviar is valued for high food value. 100 g of the product contains 2 times more calories than in meat. Doctors recommend consuming salmon caviar twice a week.

Salmon caviar has many species, including delicacies with the largest eggs - this caviar keta. Big eggs are very juicy and have a pleasant aroma. Keta caviar is available on sale in frozen, fresh, salted form. The product is easily absorbed and favorably affects all the processes of life. The high taste of the product and presentable appearance are ideal for the festive table.
Calorie content of ketta caviar It is 250 kcal per 100 g of the product. The process of freezing worsens the quality of caviar. After the opening of the sealed container, the caviar must be eaten for 5 days.
Compared to all types of salmon caviar, chrying keta have the most delicate taste. A bit of bitterness makes the product even more harmonious.

Caviar keta or kizhuch: which is better, more valuable, tastier?

In addition to the general characteristics, each type of red caviar has its own characteristics. To clearly see which caviar is more valuable, we will compare the comparative characteristics of the caviar and kihuch.

The main distinguishing feature of caviar caviar is the bright burgundy color of eggs. In the process of tasting, there is a small taste of bitterness.

Caviar kizhuch

Transparent balls 3-5 mm in size. They have their own unique burgundy color. With tasting it is felt gorky aftertaste.
The vitaminized composition of the delicacy contributes to the production of mood hormones - endorphine and serotonin.

The positive effect of kizhuch caviar on the human body:

Improves the functioning of brain activity and organs of vision.
Strengthens immunity.
Stimulates blood circulation, improves metabolism.
Prevents blood vessels thrombosis.

Caviar keta

Keta is an eggs, in comparison with the caviar of the Keshuch, more correct and large in shape. The shell has a dense structure, which not all consumers like. There is a moderate bitterness in a tender taste.
Due to the high content of proteins, fats, carbohydrates, vitamins, the product is very valuable and nutritious.

The positive effect of caviar on the human body:

Strengthens the bone system.
Acts as a preventive product for cardiovascular diseases.
Tones and strengthens the body.
Enriches blood with hemoglobin.
Restores protective functions after various ailments.

Caviar Nerying and pink salmon: what's the difference?

Zero and Gorbush The size of delicacious balls is 4-5 mm. Clushes of pink salmon with sunny shades, in non -ceremony, the color is more saturated and bright.
In the taste red Caviar Gorbushi unobtrusive bitterness is caught, but here caviar Nerying It has a characteristic bitterness and a brightly exposed taste of fish.
Useful properties in two types of salmon are approximately the same. Caviar Gorbushi It has a more watery structure.
Gorbushi delicacy has a high content Omega-3 and Omega-6. Among the useful components, iodine, iron, phosphorus, calcium, sodium, vitamins should be distinguished.

Nerying caviar is rich in vitamins A, E, PP, C, D, K, Iron, magnesium, potassium, phosphorus, zinc, fluorine, molybdenum.

Useful properties of caviar sinks:

Improves digestion and nervous system.
Stabilizes the amount of glucose in the blood.
A natural antioxidant rejuvenates the body.
A favorable effect on the formation of bone tissue.

The beneficial properties of caviar fails:

A useful product for the full life of the whole organism.
A favorable effect on metabolic processes, prevention of cholesterol deposits.
It stimulates the brain, strengthens the nervous system.
Fat and amino acids rejuvenate the structure of the skin.

What caviar is better in comparison: trout or pink salmon?

Gorbusha lives in Pacific waters. Fish quickly gaining mass. It spawns only once, after which it dies.
The nutritional value cASA caviar - 140 kcal per 100 g of product. The delicacy has high taste and quickly saturates the body.
With regular use of pink salmon caviar, the skin and hair get an anti -aging effect. Compared to caviar trout caviar, pink salmon lies more consumers.
Clothes of trout Coated with a dense shell and are interconnected by a sticky mass. These two qualities repel some consumers. Small eggs have the lightest color, almost yellow. Despite the small size of the eggs have a high concentration of nutrients. Easily digestible fats contain polyunsaturated fats Omega-3 and 6.
The nutritional value 100 g of trout caviar 250 kcalthat is almost 2 times higher than that of trout caviar. Sticky salty eggs are served as a snack on sandwiches. Compared to caviar pink salmon caviar, trout caviar is less popular.

In our articles you will learn about such ratings:

Video: How to check the quality of red caviar?

Comments: 1

Ksyusha 08/08/2021 at 18:42

I love caviar, and try to eat it as often as possible. I prefer pink salmon caviar, I like the size of eggs, taste. I always cool it well, and only after that I eat pleasure. I also favorably attribute the trout caviar, although it has small sizes, it has excellent taste. What caviar do you like most?