Those who managed to taste all kinds of red caviar,it is easier to determine the favorite. And what do people who acquire this delicacy on holidays and do not want to make a mistake in choosing such an expensive product? The article categorizes the existing types of granular goodies according to taste, cost and reviews of people. And also listed recommendations for the purchase of quality products.
Salmon delicacy is mined in the Far EastRussia (Sakhalin, Kamchatka, Kuriles). The family of these fish lives in the Pacific and Atlantic Ocean. During spawning periods, for the laying of eggs, adults migrate to freshwater rivers. There they are caught by nets for further processing. Famous representatives who fall into the network of fishermen in the Far East are pink salmon, salmon, sockeye salmon, coho salmon, chum salmon. Depending on which fish the granular delicacy was extracted from, the corresponding species of red caviar are distinguished.
After catching the prey is sent to the plant, where itsthey cut. That is, they release the abdomen from caviar, clean the fish and send it to deep freezing. The granular product in the parallel shop passes more thorough preparation until the final product is obtained. It is first freed from the shell securing the grain through special gratings, then salted and sent to the inspection department. There, under the strict supervision, the nucleoli that have bursted are removed, after which the selected product is packed. So on the shelves of shops falls caught industrial red caviar Sakhalin, Kamchatka and Kuril.
Until the 19th century, the Itelmens, the indigenous inhabitants of Kamchatka,eat a granular product in a raw or dried form. They learned to pickle red delicacy only by the end of the XIX century. Rapidly developed relations with the Russians with sturgeon (black) caviar. In tsarist Russia, this product was available to all: the nobility, and the common people. Poaching has imposed a ban on catching sturgeons since 2007, so black caviar production is now taking place through aquaculture production.
Красная икра, цена которой нынче не всем по pocket, but still justified, has the following output: from one ton of pink salmon - 40 kg. According to Rosrybolovstva, in 2014, 13 thousand tons of salmon grainy products were extracted.
The family of salmon spawns once in a lifetime,after which the representatives of the family perish. Therefore, fish are caught and opened. On the contrary, things are with black caviar. With the artificial removal of sturgeon, the cheddar female is not ripped off, but a mini-incision is made, from which black caviar is released, and the fish is then released.
In the Far East, fry of the familysalmonids. After reaching the young, a certain weight of individuals released into the sea for reproduction and further growth. The industrial catch of fish in the Far East is provided at the expense of such reproduction. So roe roe, chum salmon and coho salmon, getting on the gourmet table, goes a long way from artificial cultivation to maturation, which lasts from three to five years.
As already mentioned, the widespread caviar of commercial Pacific salmon is extracted from pink salmon, chum salmon, coho salmon and sockeye salmon. The cost of the product from sockeye salmon and pink salmon is cheaper than delicacy from chum salmon and coho salmon.
Taste, color and grain size are the main ones.distinctive signs of gastronomic delicacy. The product of chum salmon is a coarse-grained (5-7 mm) light orange color, its taste characteristics are appreciated among gourmets.
Caviar pink caviar is considered a common product, the size of the nucleoli is inferior to the keto delicacy, the taste is classic - brackish and oily.
The caviar of sockeye salmon and coho salmon has small grains of bright red color. The product of sockeye salmon is bitter. Red coho salmon, too, differs bitter taste, but less pronounced than sockeye salmon.
На Дальнем Востоке РФ после добычи икры ее canned and rolled into cans for product realization. However, some of the delicious food in salted form is shipped to factories in other regions of the Russian Federation for packaging. The product is laid manually, since nucleoli are damaged by a mechanized method, and in this case salmon roe gets negative salmon roe.
Гастрономический деликатес попадает в магазин на implementation in three forms: by weight, in tin and glass containers. The best purchase option is a glass jar. In this case, the probability of buying a cat in a bag is minimized: you can check the eggs for the presence of unwanted fluid and the state of the nucleoli. If you turn the jar on its side, the eggs should not fall down.
Tin can also be of high quality.product, but knowledge is needed how to test it. The bank should contain information in the form of convex signs in three rows. This is the date of manufacture, the word "caviar" and the plant code. The convexity of the signs is a sign of packing in the factory, since the depressed symbols are easier to apply in an artisanal way. According to some data, about 20% of the granular product is packed not by factory methods.
The listed types of red caviar can fall oncounters in the clear and sold by weight. Then the likelihood that the delicacy got illegally increases. However, in this form, you can purchase excellent product. Before you buy should look at the nucleoli. Especially in the coarse-grained caviar, a bright black dot is clearly visible - this is the place of the embryo. The presence of such a sign indicates the natural origin of the tasty food. Polyphosphate-inflated grains have a dull appearance and large kernels. You can also check the quality of the product by picking up one grain. To the touch, the artificially created core is hard and breaks badly.
When buying caviar by weightcheck the availability of sludge in the tray. It is a pinkish liquid that forms when the eggs are washed or thawed. And this is a violation of the technological process of production of the Far Eastern delicacy.
It would seem, from what, except from caviar and salt,may consist of a granular product? However, to extend the shelf life of food, sorbic acid and sodium benzonate (E200 and E211) are added to it. These preservatives inhibit the growth of mold and yeast, because caviar, even if salted, is a perishable product. The presence of the listed additives is permissible.
For 40 years in a tasty dish withurotropin was added to salting. It is an antimicrobial drug used to treat urolithiasis in animals. But studies have shown that, getting into the human stomach, the preservative E239 turns into formaldehyde, causing a mutagenic effect. Since 2010, a ban has been introduced in the Russian Federation on the use of this substance when salting caviar.
Stored delicacy in the fridge.In packaging packaged in an industrial way, the shelf life of caviar is 1 year. After opening, the Far Eastern dish should not be stored for more than seven days. The presence of foamed sludge in the tank with caviar is a sign of the onset of fermentation. Such a product may contain E. coli.
Лососевая красная икра, цена которой на 2016 год averages 500 rubles for 140 grams, is considered a mine of polyunsaturated fatty acids. It is used for the prevention of heart disease, strengthens the bones and generally improves the immune system. You can order caviar from Sakhalin, but on the condition that the mass of the product is 11 kg, then the price per kg will be around 3,000 rubles.
Since caviar is purchased infrequently and beforeholidays, it is important to buy a quality product, having tried that, you can have fun. Caviar of salmon has mixed reviews. The bitter taste, like that of coho salmon, is not liked by everyone. but the delicacy of chum, trout and pink salmon has a classic salty taste that many people love.
