Caviar is a popular delicacy in Russia, an integral part of a practically festive table. Let's talk about how to choose red caviar.
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Instruction manual
1
First of all, you need to choose a container in which you will acquire caviar.
Plastic containers, transparent glass or opaque cans or by weight.
Plastic containers raise questions because plastic is still chemistry, but like other transparent containers, there is an obvious plus: you see what's inside.
Glass jars have an advantage over them, and they are very convenient to use.
By weight, taking caviar is quite dangerous: this is due to the fact that you definitely can’t find out the period that it already lay in the store. Also, by weight, as a rule, they don’t sell the highest quality caviar, which is turned from unpresentable by various tricks (sometimes trivially with oil or even detergents (!)) Into attractive and “fresh”.
In general, the most traditional packaging, a can, was and remains the most reliable option. Here you have the expiration date, and the manufacturing company, and the composition. The main minus is that the contents are not visible. Therefore, it is worth relying on good companies familiar to you, and, of course, the stores in which you plan to buy caviar.
2
Further. The bank may say “salmon caviar”, “chum salmon roe”, “sockeye roe”, etc. The first option is the worst. This is a very general formulation, which allows manufacturers to legally save putting the cheapest caviar in the bank, selling it at the same time as high-quality. Chum salmon caviar is most preferred, but harder to find.
The label should be glued evenly and qualitatively, and it is better if the production date and expiration date is squeezed out on the package, and not printed on the label.
3
Having opened the can at home, look at the contents, smell it. The presence of a pungent, unpleasant odor should immediately alert you. Pay attention to the fact that there is not a lot of liquid in the jar. The eggs should be separated from each other and gently burst in the mouth on the teeth, but not flow out of the jar with a common inseparable porridge or be already half burst.
Inside each egg, the core should be visible.
If the egg is very swollen, similar to a bubble, the core is displaced or not visible at all, then most likely the producers pumped it with water to increase weight.
