BLACK CAVIAR. ALL ABOUT BLACK CAVIAR. HOW TO CHOOSE AND BUY. HOW TO DISTINGUISH REAL CAVIAR FROM FAKE. USEFUL PROPERTIES OF BLACK CAVIAR.

Sevruga caviar, sturgeon caviar. How to serve caviar and what to eat it with . What to wash down with caviar. What are the benefits of black caviar?

Perhaps we are the last generation that has had time to taste it as nature created it. In the old days, it was salted only with a special salt called “blue grenade”, which was mined near Perm. Under Alexei Mikhailovich it was boiled in milk of poppy seeds. And now we eat it raw...

Price of black caviar, black caviar prices, how much black caviar costs, where to buy, sturgeon caviar caviar chernaya ikra xthyfz brhf regbnm

BLACK CAVIAR. HISTORY WITH GEOGRAPHY.

Until now, the literature is full of indications that caviar was first eaten in Rus', in the 12th century, and Europeans became familiar with the delicacy only under Shakespeare and Cervantes.

Caviar CLASSIFICATION

• Highest grade - one type of fish, one salting, one grain size, uniform color, no foreign tastes or odors, eggs are easily separated from each other.
• The first variety is a little wetter and thicker, there may be a subtle aftertaste.
• The second one... well, whatever the second one is, you can eat it too.
• But there are types of caviar out of varieties that receive special names depending on the age of the fish. Exactly 35-year-old stellate sturgeon caviar is called “classic gray”, caviar of 20-year-old sturgeon – “royal black”. Appreciated Rogen Osietra – 45-year-old sturgeon caviar, and if sturgeon turns 85, his caviar gets a proud name – Imperial. I don’t know how the age of the fish is determined – maybe they check the passport?
• But all this pales in comparison Golden caviar, which it is wrong to call black caviar - it is a beautiful golden-amber color and The cost of this game reaches up to $25,000 per kilo. They say that this caviar is from nature's rarest game - albino beluga. In Iran, such caviar is packaged in jars made of 995-carat gold - why regret it, how much is needed there, if such caviar cannot be obtained more than 10 kilos a year? They probably don’t sell it to blind rich people: they don’t see the color, but the taste is exactly the same.

HOW IS CAVAR SERVED AND WHAT IS IT EATEN WITH?

Previously, when black caviar was a common product, it was fried, boiled, at Easter not only pancakes with caviar were baked, but also caviar pancakes, caviar pancakes, for which the caviar was beaten, mixed with flour and steamed. They even added it to the soup - the ancient kalya soup was not prepared without caviar.

• Place the caviar on the table in a special container - a caviar bowl, glass or porcelain. In no case should it be metal - metal can oxidize when it comes into contact with caviar, and this will affect the taste.

• Under the caviar box there is a box filled with ice to keep the caviar cold - warm caviar is an even greater shame for the cook than warm vodka. Therefore, I personally am not delighted with the wooden caviar bowls, painted to resemble Khokhloma, used in some “a la Russe” restaurants - wood does not conduct heat well.
• The caviar spoon should not be metal, but mother-of-pearl or even made of ivory. The caviar is worth it!

• Entrust the accompaniment of caviar to its faithful companions: eggs - chicken or quail, shadings of fresh butter, lemon (just without frills, it can overpower the delicate taste of the delicacy), toast, finely chopped red onion, thin pancakes, pancakes. In this retinue there may also be an overseas guest - mango puree.
• It is better to serve black toasts with black caviar - they will only emphasize the taste of the caviar, while white ones can overwhelm it. Toast doesn’t have to be eaten with caviar at all – think of it as a dish.
• Pancakes with caviar, in addition to the delicious contrast of a warm pancake and cold caviar, also delight with the softness of the sour cream that goes with them, preferably thick.
• You can surprise guests with a newfangled serving of caviar with the provocative name “beggar’s purse”: a spoonful of caviar and a little sour cream are placed on the pancake, and then the pancake is tied like a bag with a feather of green onion. Don’t think the name is meaningless - after paying for such a dish, you can go around the world...

• More sophisticated guests may want to eat caviar not with a spoon, but with a credit card - in no case Visa Electron or Cirrus Maestro, better than Gold or Platinum. You don’t eat caviar with the Infinity card - for its owners this product is somewhat plebeian...
• And for very cool guests, you can serve caviar in the form of a Novorussian salad: put lobster in a bowl of red caviar and top it with black caviar so that it is not visible. You pour all this over with Napoleon cognac, sprinkle with Raffaello and eat straight from the bowl without using your hands...

WHAT IS BLACK CAVIAR USEFUL FOR?

1. Black caviar activates the formation of collagen and elastin, that is, prevents skin aging and even promotes its rejuvenation. Therefore, super-elite cosmetics are prepared from caviar. But eating it is much more pleasant than smearing it on your face.
2. Black caviar contains a lot of vitamins - A, B, D, E, in general, half the alphabet. They are necessary for human growth and normal development. So it’s not in vain that children are fed caviar.
3. The vitamins and minerals in caviar are beneficial to our circulatory system. They normalize blood pressure and increase hemoglobin.
4. There are many minerals and trace elements in caviar- phosphorus for the brain, potassium for the heart, calcium for the bones, iodine for the glands, iron for the blood, sulfur for tone, chlorine, silicon, sodium, manganese and zinc for fullness of sensations and a lot of little bits of everything else.
5. Caviar is an excellent source of complete proteins such as albumins and globulins. It contains a lot of lecithins, and caviar itself is an excellent natural biostimulant. It will come in very handy before an exam or difficult meeting!
6. Caviar fat contains a lot of iodine and omega-3 polyunsaturated fatty acids that are extremely necessary for the body, which promote weight loss, so you won’t gain weight with it.

WHAT TO WASH WITH CAVIAR

The drinks served with caviar here are not the same as in Europe. We believe that the best liquid company for caviar is a glass of ice-cold vodka; Europeans shrug their shoulders condescendingly when they see our steamy decanters and full glasses, while they themselves sip brut champagne from a tall glass of caviar. There is no point in arguing - if something didn’t suit caviar, they wouldn’t drink it with it. You haven’t seen anyone who washes caviar down with compote, have you? And they wash down caviar with vodka - Fyodor Chaliapin adored this and specially emphasized that they do not eat vodka with caviar. The status is not the same.

HOW TO DISTINGUISH CAVIAR FROM NOT REALLY CAVIAR AND NOT AT ALL CAVIAR. HOW TO DISTINGUISH REAL BLACK CAVIAR FROM A FAKE.

• Artificial caviar in a jar often looks like it's covered in frost. It's not frost...
• Many (but not all!) types of artificial caviar simply melt in boiling water.
• Real black caviar does not smell (or almost does not smell) of fish. And artificial ones are often flavored with almost herring tails. If you smell a strong fishy smell, don’t buy it!
• If the caviar does not burst when lightly pressed, but resembles millet to the touch, it is more likely millet than caviar.
• Don't buy quicksand caviar! If you tilt the jar of caviar slightly to the side, the caviar should not “float”. And caviar should not stick together in clumps either - this is poor processing and can affect not only the taste, but also your health.
• Using the handle of a small spoon, pick the caviar from the bottom of the jar - it should not be dry, but crumbly. At the same time, check if they have slipped you a “sandwich” - a jar with good caviar on top and who knows what below.
• And now the main sign - good caviar does not come cheap! If you buy cheap caviar, you will certainly overpay.

WILL OUR DESCENDANTS EAT CAVIAR?

In my opinion, the special taste of black caviar comes from a guilt complex. Sturgeons existed for 600 million years, survived dinosaurs, and no matter what, but they may not survive electrification - the rivers they need for spawning are blocked, and I’m not even talking about water pollution. Schools of sturgeon in the Caspian Sea have decreased to a critical size, and the export of caviar has been banned to all Caspian countries except Iran. By eating a spoonful of caviar, we destroy an entire school of beluga. We need to do something, otherwise our grandchildren will have to tell them for a long time what a delicious thing it was - black caviar.

Black caviar ban. The International Organization of Wildlife Conservationists has proposed its own means of fighting for sturgeon - it calls for the abandonment of black caviar, hoping that this will reduce demand and dampen the activity of poachers. I don’t even know whether to laugh or cry...

ABOUT THE SOLUTION OF CAVIAR DEFICIENCY

Back in the mid-60s, Academician Nesmeyanov managed to take an unconventional step in the fight against caviar deficiency, producing the world's first artificial caviar from gelatin. Later they mastered the production of caviar from chicken eggs, and in 1994 its industrial production began in Murmansk. Now ersatz caviar is made from seafood, including seaweed. Maybe someday artificial caviar will be able to adequately replace real caviar. In the meantime, most often it is used to falsify it.

So in Belgium they learned how to breed sturgeon in ponds and have already sold the first half a ton of such sturgeon caviar, and since the revenue exceeded all expectations, they are going to expand production. And Japan began to produce black caviar, having mastered and improved the breeding technology bester - a hybrid of beluga and sterlet, and plans to increase the gross turnover of the valuable product to 10 tons per year in the near future. So, as a last resort, we will buy caviar from the Japanese. But humanity clearly does not want to give up such deliciousness.

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What does "fake caviar" mean? How is it faked? Can a lay person spot a fake? What to look for when choosing caviar? We answer these and other questions together with the sous-chef of the Japanese restaurant Sumosan, Vladislav Kim, and the chef of the La Marée fish shop, Dmitry Ermakov.

VLADISLAV KIM

Sous Chef at Sumosan Restaurant

Each caviar has its own characteristics. For example, a layman may confuse tobiko (flying fish) caviar with masago (capelin) caviar, since they are similar in appearance. But tobiko is much more expensive than masago, so manufacturers often mix tobiko with masago to make the product cheaper, and at the same time call it tobiko. I don't know how fake this can be. You can distinguish mixed caviar if you look closely: the eggs should be the same size, and tobiko is larger than masago. In addition, tobiko itself is dense caviar, the grains go one to one. It’s more difficult with taste: here, perhaps, only professionals or gourmets can determine.

Red caviar may simply be of poor quality. For example, underripe or overripe. It is not faked. In both cases, the shell of the eggs becomes hard, the film bursts, but seems to remain, and the caviar may taste bitter and be over-salted. Good caviar should burst slightly and melt in your mouth.

It is also better to choose red caviar by appearance and smell - these parameters, of course, can only be determined in the case of loose caviar. But weighed caviar has its own drawback: it is risky to take it, because you cannot know exactly who the caviar producer is, and subsequently you will not be able to refer to him.

As for caviar in jars, you can only rely on a trusted manufacturer. But here it must be said that canned caviar itself is considered a lower grade: this is caviar that is canned, and a good product is usually not canned.

We can talk about a real fake in the case of black caviar. This is a very common case: they paint pike caviar with food coloring, since it tastes very similar to sturgeon or beluga (it is the most expensive, twice as expensive as sturgeon). You can identify fake black caviar: in pike caviar, all the eggs are the same size and go one after another. Real black caviar, on the contrary, is not ideal in appearance: all eggs are of different sizes.

DMITRY ERMAKOV

head of the La Maree fish shop

Fake red caviar is not actually fake in the literal sense: it is very poor quality caviar that is salted in questionable ways, sometimes in unsanitary conditions, and sold frozen in bulk for cheap. In addition, the caviar can be from last year - it is simply washed and salted again. As a result, it will be crumbly, and ideally the eggs should be glued to each other, but at the same time the eggs should not be slimy.

But the main problem with caviar is not even that it is frozen or last year’s, but that it may initially be unripe. As a result, it bursts, since the walls of the eggs are not dense. Such caviar usually costs no more than 270 rubles per 140 grams in a tin. Although there are exceptions: more expensive caviar may be of poor quality. By the way, you can easily get poisoned by it.

It is better to buy caviar in season - usually the end of September and the beginning of October. It’s easier to choose caviar in bulk than in a jar: you can simply go by appearance. But in this case there are also disadvantages. I would advise you to be very careful when buying loose caviar - usually in this case the manufacturing company is unknown, and if something happens you will not be able to complain to anyone.

Black caviar can be counterfeited by painting pike caviar with black dye. It is difficult for a non-professional to distinguish a fake, since pike caviar is very close in taste to black caviar.

Illustration: Olya Volk

The holidays are approaching, and with them festive feasts, dishes and products. Caviar is one such product. As you know, caviar comes in red, black and overseas eggplant.

And if there are no questions with overseas caviar, today the average consumer has many questions regarding the other two types. Of course, many different fish lay eggs, but we are most interested in sturgeon and salmon caviar.

As a rule, in our stores you can find three types of black caviar of sturgeon fish. In order of increasing price, these are sevruga caviar, sturgeon and beluga. Depending on the processing method, it is divided into grainy(the eggs are easily separated), which is prepared from selected mature caviar, pressed(in the form of puree) - made from fatty varieties of stellate sturgeon caviar or a mixture of stellate sturgeon and sturgeon, and ovary(salted directly in the film).

Red caviar is laid on the shelves of our stores by various types of salmon fish. These are pink salmon, sockeye salmon, chum salmon, coho salmon, and trout. In terms of the amount of protein, fat content and degree of usefulness, all eggs are absolutely the same, but the appearance and taste can differ greatly. Most often you can find pink salmon caviar- this fish is considered the most prolific among salmon. The taste of caviar is universal, which is why most consumers like it. The product is normal in size (about 5 mm in diameter), with a fragile shell, orange or light orange in color.

Sockeye salmon caviar smaller than pink salmon - approximately 4 mm in diameter. However, the product is rarely found on sale due to the mass extermination of sockeye salmon.

Chum salmon caviar in diameter can reach 5-6 mm. Large eggs have a regular spherical shape, a bright amber-orange color, a clearly visible fatty spot-embryo and a fairly dense shell. For its effectiveness, it is often used to decorate dishes.

Coho salmon caviar small and, unlike all other species, has a burgundy tint. The product tastes slightly bitter.

The smallest caviar - only 2-3 mm in diameter - is trout. Its color varies from yellow to bright orange.

Surrogate caviar, artificial, usually red, is made from seaweed. It is from them that agar, agaroid and alginate are first produced, and then a special jelly is prepared on their basis, it is tinted in the desired color and the eggs are formed. After this, sturgeon or salmon fat is added, which adds the flavor of polyunsaturated fatty acids to the artificial caviar. It is even believed that such caviar retains a high concentration of iodine transferred from algae. So, in principle, it is not only harmless, but also useful.

How to choose real caviar

Please note that since the summer of this year, the use of hexamine preservative in the production of caviar products is prohibited. According to the new Russian GOST, caviar should be treated only with table salt (without any preservatives) and then frozen. Such a product must be stored at a temperature no higher than -18C for no more than 12 months and -25C for no more than 14 months. Now the package should contain detailed instructions on how to defrost caviar before direct consumption. This is done at temperatures from +4 to 15C during the day.

You should also pay attention to the jar itself. High-quality caviar is packaged in glass jars. Such containers are chemically neutral, unlike a tin jar, in which metal oxidation occurs. In addition, clear glass allows you to see the color, size and quality of the grain. If the caviar looks like it is covered in frost, it is most likely fake. Good quality red caviar is always crumbly, with eggs of the correct shape, beautiful color and the same size.

Fishermen usually catch caviar in July-August. Therefore, if any other month is indicated on the lid, it means that frozen caviar was salted or packaged previously produced. This means the quality of the product will not be the best.

The lid of the jar should not be dented and in no case should it be swollen. The markings on the lid must be stamped from the inside; if the numbers are pressed inward, this is a fake. Counterfeit products are also identified by poor-quality printing and the lack of detailed information about the product and manufacturer on the label.

High-quality caviar should fill the jar tightly, so if something gurgles in the jar, put it back on the counter.

The first grade of red caviar means that the eggs are perfectly sized. The second grade allows you to mix “eggs” of different salmon, which makes the product look less presentable.

Sometimes caviar is sold by weight. Weighed caviar, which is a shapeless mass sticking to the shoulder blade, will bring you nothing but disappointment. Experts know a simple trick on how to check caviar. If you doubt the origin of caviar and cannot determine whether it is real or artificial, throw 2-3 eggs into a glass of hot water. Artificial caviar will dissolve in boiling water.

Unfortunately, nowadays, more and more often, in pursuit of dishonest profits, scammers, under the guise of an expensive product, sell artificial imitation. This fate did not spare the exquisite delicacy - black caviar. Considering the high price of this product, unscrupulous suppliers continue to successfully deceive many buyers, constantly improving their technologies for creating counterfeit products. Every year, scammers are becoming more resourceful and inventive in their deception. Is it possible for an ordinary buyer in 2020 to distinguish a real product from a fake, or is it impossible to do without expert analysis? We answer with confidence - it is possible. To do this, you just need to know some of the features of real black caviar that cannot be imitated.

Types of counterfeit black caviar

First of all, it is important to know what exactly they may try to sell you under the guise of black caviar. The following tricks were recorded in 2020:

• Colored non-sturgeon caviar. The caviar grains from pike, cod, capelin or even halibut are used. Can be sold separately or mixed into real black caviar.
• Artificial imitation of caviar from seaweed.
• An artificial imitation of caviar made from colored gelatin with the addition of chemicals.

Separately, I would like to talk about the purchase of black caviar obtained by poachers. Although it is not inherently counterfeit, it poses a huge danger to human health. Since the usual habitat and food of sturgeon is the bottom, it is important to understand that in reservoirs all toxic and harmful substances settle there. Real black caviar that goes on sale is produced on aquaculture farms in environmentally friendly conditions for human health.

How to recognize artificial caviar?

When purchasing, be sure to pay attention to the appearance of black caviar. There is never any foreign coating on real grains. If it is present, be sure that this is a fake product. Also, if the caviar of another fish was mixed in with black caviar, upon careful inspection you will be able to notice this due to the difference in grain sizes. Another way to understand whether the caviar in front of you is real or not is to tilt the open jar to the side and see how the caviar behaves. This product contains little liquid; caviar should not float on the bottom or walls. In addition, real caviar should not contain any lumps or stuck together grains. Real grains have a crumbly structure and are always separated from each other.

After a visual inspection, you need to pay attention to the smell of caviar. Grains of real black caviar have a weakly expressed fish aroma, or do not have it at all. At the same time, artificial imitation, thanks to synthetic flavorings, almost always has a strong fishy smell, which is how it gives itself away.

Place the caviar grain in your mouth. If you purchased real caviar, the grain will easily burst in your mouth. If an artificial imitation gets into your mouth, it will not burst due to the absence of any shell, but will stretch like a piece of marmalade in your mouth. Typically, such caviar is made from gelatin or seaweed.

When black caviar grains fall into boiling water, they will not dissolve in water, while products made from gelatin or any synthetic compounds are guaranteed to dissolve in boiling water.

Black caviar thrown into cold water will not change its color in any way. But the dyes contained in the artificial product will quickly reveal themselves, turning cold water a dark color.

How to protect yourself from purchasing counterfeit black caviar?

First of all, you need to know the features of factory packaging of real caviar after its extraction. Remember, real products are sorted only into either tin cans or glass jars with a tin lid. All other packaging methods, no matter how beautiful the name they hide behind (for example, barrel black caviar), are counterfeit. Only certain factories have permission to supply black caviar, which will never supply caviar to markets in any plastic containers or barrels. All products from private owners are either caviar, which is dangerous to health, obtained by poaching, or an artificial fake. Remember, you should buy caviar strictly in factory-made iron or glass jars with an iron lid.

Glass jars are ideal for visual inspection of caviar. At the same time, if you shake an iron can of caviar, based on the sensations of the presence of liquid, you can conclude that this is not a real product. Also be sure to pay attention to the composition of the product indicated on the jar. There is nothing in real caviar except caviar, table salt and the preservative LIV-1 or Varex. The mention of anything else in the composition, even ordinary vegetable oil, will already indicate to you that the product is counterfeit. In addition, be sure to pay attention to the name of the fish whose caviar you are going to buy. Catching beluga is prohibited by law, so if beluga caviar is listed, be sure that this is counterfeit.

The price of black caviar in most cases also indicates its origin. A reduced price should alert you to the danger of purchasing a counterfeit or hazardous product of unknown expiration date and place of origin.

Be sure to look at the manufacturer indicated on the packaging; it should be located in close proximity to the production region.

Finally

In an attempt to save money, you can easily buy something that is not actually black caviar, and in the worst case, you can also harm your health with such a product. It is very important not to fall for the tricks of dishonest scammers and not to become an unwitting sponsor of poaching activities by buying black caviar of unknown origin. Be sure to pay attention to the points described above when purchasing black caviar. And may it bring joy and pleasure to you and your loved ones.