Every time you bring home this by no means cheap delicacy, you run the risk of buying fake, low-quality or simply spoiled caviar. The last option is especially dangerous, since eating spoiled caviar can cause not entirely pleasant consequences for our health.

Pathogenic bacteria, E. coli, salmonella, and protein breakdown products lead to severe food poisoning. Other gourmets who did not want to throw away the spoiled delicacy are “sucked out” after the New Year holidays in intensive care...

Also, when buying caviar, you should be careful, as cases of botulism infection are possible. When the toxins of this bacterium enter the human body, the nervous system is affected, vision deteriorates, breathing becomes difficult and paralysis occurs.

Of course, no one says that you will get this entire “bouquet” in one tablespoon of spoiled caviar. But is it worth experimenting on your own health?

We move from emotions to dry facts.

Caviar can go bad for several reasons:

1) It was initially processed and spoiled with salt;

2) During salting (freezing), technological and sanitary standards were not met;

3) The caviar storage conditions were violated;

4) The expiration date has simply expired.

Spoiled caviar should be thrown away immediately! Don’t think about wasted money and ruined mood. All these are trifles compared to the damage caused to your health by the missing delicacy!

According to statistics, it is seafood that causes the most severe food poisoning, which can even lead to death. Only poisonous mushrooms can seriously “compete” with spoiled caviar in terms of consequences.

Simple ways to determine by appearance that caviar is spoiled:

1. Killer smell.

The “amber” of spoiled caviar simply cannot be confused with anything else - the protein breakdown products “smell” so specifically that no doubt about the spoilage of the product usually arises.

The bad thing is that if the manufacturer or distributor knows that the caviar is spoiled, he will try to get rid of the compromising aroma first.

A typical example. The store bought red caviar in 20 kg barrels for sale and began selling it “by weight” (although by law it is obliged to sell the product in the container in which it was purchased, without opening it).

Over time, the top layer of caviar begins to weather - and the caviar is simply mixed. After a couple of such procedures, all the caviar begins to become bitter, moldy and dry out. She is immediately sent for “reanimation” - treatment with a water-salt solution.

After that it goes on sale again...

By the way, this is not the worst option from the point of view of the safety of such a product for the buyer.

It also happens that “thrifty” producers store huge volumes of caviar in freezers (and store it incorrectly), throwing it out on the shelves before big holidays.

Spoiled caviar is simply washed, filled with oil with a strong smell, just in case, a double dose of preservatives is given - and off to the meeting with the consumer!

In general, the conclusion on the first point is this: good, unspoiled caviar should have only a faint smell of the sea, which is pleasant for most of us.

All other “odors,” including the smell of rancid fat, alcohol, oxidized metal and rotten fish, are signs of caviar, which belongs in the trash can, not on the holiday table.

2. Caviar has a distinct bitter taste

We remind you right away that the caviar of some fish (for example, sockeye salmon) is bitter on its own - and this is absolutely normal. But in the caviar of other fish there should be no bitterness at all - not even a slight aftertaste.

Why can caviar taste bitter?

Even when cutting the fish, the technology was violated (the gall bladder was damaged) - this is not dangerous, just tasteless;

Preservatives prohibited for use were used (in this case they are not even indicated on the packaging);

Fat oxidation occurred because the caviar was left in the open air for a long time;

The caviar was stored incorrectly or subjected to freezing and thawing procedures.

Even with the naked eye, darkening or rot is visible on one of the sections of the caviar in the jar. It is not recommended to simply carefully collect the missing part of the caviar and eat the rest - all the caviar in the jar is probably gone;

To the touch, the caviar is covered with a slippery dark mucus that remains on the fingers.

And one last thing. If you have even the slightest doubt that the caviar is spoiled, it is better to throw it away. Believe me, the money lost on an unsuccessful purchase is incomparable to the harm that you will cause to your body by tasting a spoiled delicacy!

When you hear the word “caviar,” you involuntarily recall footage from the film “Ivan Vasilyevich Changes His Profession.” Remember? “Black, red and overseas caviar - eggplant!!!” Now times have changed, and we now eat the overseas product of grated zucchini from large bowls. But black and red caviar became a sign of a great holiday. After all, the prices for it are such that you will only allow yourself to open a jar on New Year’s Day. It’s all the more disappointing if the product is of poor quality. To avoid getting into trouble, read this short guide to the world of caviar. We will tell you how to choose jars and what should be indicated on the label. The focus of our attention will be sockeye salmon caviar. It is especially loved and revered abroad, although it is not particularly popular among domestic consumers. But in vain. We will try to debunk the black myth that sockeye salmon is an outcast in the glorious

Red and black

It's no secret that caviar is a fish egg, from which, after fertilization with the male's milk, a fry is born. Consequently, this grain contains many nutrients and beneficial minerals necessary for the development of a new organism. Moreover, all fish lay eggs (with the exception of viviparous fish): perch, pike and even roach. All types of this product are beneficial. But only some are tasty. Only sturgeon caviar is recognized as a delicacy, and here, in passing, it is necessary to debunk myth No. 1. They say that black caviar is better. After all, the cost is significantly higher than the red one. In fact, pricing depends on the rarity of sturgeon fish - stellate sturgeon, beluga, sterlet. Much more common are salmon, from which red caviar is obtained: sockeye salmon, chum salmon, pink salmon, trout, chinook salmon, coho salmon, and masu salmon. But some species of this family are also included in the Red Book. Therefore, Chinook salmon and salmon caviar are very difficult to find on sale, and they cost as much as black caviar.

How to choose a delicacy

How not to get lost among the numerous offers of red caviar producers? First of all, let's carefully study the text of the label. The blend is good in wine, but not in caviar. The jar should indicate which fish it was extracted from. We will answer the question of which is better - pink salmon or sockeye salmon caviar - later. Now let’s just indicate the criteria for a quality product. Glass jars are preferable to metal jars. After all, this is how we can consider the content. The eggs should be of equal size, not stuck together, mostly whole, and of uniform color. A bright ruby ​​color may be evidence of counterfeit (exception: sockeye salmon and chinook salmon caviar). The usual color is orange fading to pale red. The production date of the product is of utmost importance. If the label indicates the autumn or winter months, the caviar is obtained from frozen fish.

“Grainy” or “pressed”?

In these terms lies the difference in processing methods. In the body of a female fish, caviar is enclosed in a pouch - a sac. When it is cut, the grains are ground through a grate and then placed in brine, where they lie for about ten days. Then the necessary preservatives are added to them and sealed in vacuum jars. This produces grainy caviar. But once you open such a jar, you need to eat the contents within one or two days. Granular eggs are drier and subject to weathering. The pressed method of processing is when the entire joint is lowered into brine. It is cut before pasteurization. Thus, no matter what kind of caviar you have in your hands - chum salmon or sockeye salmon - if it is pressed, it retains more useful liquid. The “amniotic fluid” has passed into the grains, and they have a longer shelf life. This also affects the gastronomic parameters of the product - pressed is less salty.

Size matters?

If we are talking about black caviar, the larger the grains, the better the quality of the product. In red it's the other way around. Small grains are valued more by gourmets. And now the time has come to answer the question that worries many: “What is better - pink salmon or sockeye salmon caviar?” The largest grains of Chinook salmon are as much as eight millimeters in diameter. Ketovaya is slightly smaller - seven, for which it is popularly nicknamed “royal”. The eggs of pink salmon and coho salmon are approximately the same size - four millimeters. And sockeye salmon caviar is very small - only 3 mm in diameter. In our country, these grains of dark red, even ruby ​​color, are valued less. The fact is that sockeye salmon caviar, the photo of which looks very appetizing, has a pronounced bitter taste. But abroad, this quality is considered not a minus, but a piquant feature. But the neutral taste of dark orange grains obtained from pink salmon is considered too ordinary there.

Sockeye salmon caviar: properties

The benefits of this product can hardly be overestimated. Red caviar contains no carbohydrates at all, and there is little fat in it - only 13.8 g per hundred grams of product. And those that exist are very beneficial for the body - the notorious Omega-3. Red caviar is also rich in vitamins A, C and D. Therefore, its consumption has a beneficial effect on vision and strengthens the immune system. It is given to children who are prone to rickets, patients who have undergone surgery, and weakened people. Don't forget about the essential amino acids - aspartic, glutamic, alanine, valine, isoleucine, leucine and lysine. Phosphorus, potassium and iodine take care of the nervous system and strengthen the musculoskeletal system. Special mention should be made of nicotinic acid - it gives sockeye salmon caviar a characteristic note of bitterness. And there are so many B vitamins in this delicious product that it is used not only as food, but also as part of creams and masks in cosmetology.

Damage to calves

It should be said that this product is quite high in calories. Sockeye salmon caviar is perfectly filling - and this fact should be taken into account by those who are on a diet. Its nutritional value is 251 kcal per hundred grams of product. Speaking about the negative properties of red caviar, and sockeye salmon in particular, we need to make a small reservation. It is not the product itself that is harmful, but the “accompanying products.” After all, the grains are kept in brine, which means that the delicacy should not be abused by people suffering from edema and kidney disease. Preservatives also play a significant role. You can’t do without them - after all, during sterilization, delicate caviar will turn into porridge. Vacuum packed without preservatives, the product can only be stored for about three months. GOST (18173-2004) allows only two substances for red caviar. These are E200 and E239 (urotropine).

How to serve

Sockeye salmon caviar is too small, so it will look ineffective on regular sofas. It is best used to decorate fish salads and as a filling for pancakes or stuffed eggs. Tartlets - shortcrust pastry baskets - look beautiful with it. This product can also be served as a stand-alone snack. In this case, a vase with crushed ice is placed on the table, and on it is a small crystal caviar bowl with a silver coffee spoon. This delicacy and symbol of the Soviet holiday is served at the very beginning of the meal.

What goes with it?

Contrary to popular belief, vodka is not the most desirable traveling companion for caviar. Cognac also dulls the sensitivity of the receptors on the tip of our tongue, and this prevents us from experiencing the delicate taste of caviar. The best accompaniment for this delicacy would be dry white wine or champagne. Non-drinkers can be offered mineral water or black tea. But coffee and juices can interrupt the delicate taste. There are many fish salads that contain red caviar. Sockeye salmon, with its bitterness, goes well with seafood and shrimp. This caviar can be used to make sushi.

The value of red caviar lies not only and not so much in its benefits, but in its excellent taste. If the product is prepared with high quality, every egg gives great pleasure. But, sadly, sometimes an unpleasant bitterness is revealed in the taste. This raises a frequently asked question: why does caviar taste bitter and is it possible to restore its pleasant soft taste?

Caviar is bitter - what does it mean?

It is worth noting that for some types of red caviar, spicy bitterness is a completely acceptable quality. This is typical, for example, for coho salmon caviar. Fresh pink salmon caviar may have a slight bitterness, but we are always talking about low bitterness. If pink salmon caviar has a pronounced bitterness, then the reasons should be sought in the peculiarities of manufacturing and/or storage of the product.

Why is red caviar bitter?

1. You are dealing with a low quality product. This is the most common reason why caviar has a bitter taste. It is possible that caviar contains a large amount of preservatives, which, on the one hand, increase shelf life, and on the other, worsen the taste characteristics. These are the qualities that methenamine, a food additive banned in European countries, has.
2. The harvesting of caviar was carried out in violation of technology. When cutting fish, it is unacceptable to violate the integrity of the gallbladder. If this happens, the caviar becomes bitter and requires a long and thorough washing.
3. Violation of transportation and storage rules. According to production technology, caviar should not be left in the open air for a long time. If the caviar turns out to be frozen, this also provokes the appearance of bitterness.

There are also certain rules for storing the finished product, both in a closed container and after opening the package, which must not be violated so that the caviar does not have time to go rancid. These rules are usually indicated on the caviar container. If you are convinced that the bitterness in the taste cannot be explained either by the type of caviar or by the expired shelf life, then there are a number of recommendations on how to improve the taste of the product. What to do if red caviar is bitter?

1. Rinse the caviar under running water. This is the easiest and fastest method and the most popular. But washing will only help eliminate the bitter taste, which cannot be said about the bitter smell, if any. Water should be used at room temperature, or black tea should be used as a rinsing liquid, after allowing it to cool. After washing, the caviar should drain, for which it is advisable to use gauze and a strainer.
2. Add a small amount of vegetable oil to the caviar. This method can be used either independently or after washing, which enhances its effectiveness.
3. Mix bitter caviar with something more pleasant to taste.

Knowing why caviar is bitter, we can conclude how important it is to choose a high-quality product. After all, most often it is a violation of the technology for producing and storing caviar that leads to a deterioration in taste. And it’s better to buy higher quality, albeit expensive, caviar than to try to get rid of the unpleasant aftertaste later.

Red caviar is an incredibly tasty and healthy delicacy, always a welcome “guest” of any holiday table. Real high-quality caviar should have a pleasant smell, be thick and consist of fairly large eggs that do not stick together, identical in size and color. But what to do if eating this delicacy leaves behind an unpleasant aftertaste of bitterness? Is it possible to somehow save the product, because it is certainly a shame to throw it away. In fact, the answer to this question depends on the reasons that caused the bitterness of the caviar. In general, first things first.

Natural bitterness

First of all, it should be noted that the bitterness of red caviar does not always indicate its low quality. For example, a certain bitterness is inherent in salmon caviar, and this is a completely normal phenomenon associated with the specific characteristics of the fish. What can be recommended to eliminate the unpleasant taste in this case? Do not use red caviar as a snack as such (do not stuff tartlets with it or make sandwiches with it), but prepare some dish that contains vegetable oil along with this product. The oil will make the taste of caviar softer and brighten it up somewhat, or even, one might say, overcome the existing bitterness.

Acquired bitterness

The bitter taste of red caviar may be a consequence of improper cutting of the fish, in which the contents of the cut gall bladder completely saturate the entire fish. It is also possible that red caviar producers, in their desire to increase the shelf life of the product, used various preservatives (which, as a rule, are not stated on the packaging), which give the product a bitter taste. In addition, the caviar may have been exposed to strong sun for a long time, resulting in rancidity (oxidation) of the fats. What can be done in these situations?

Since the vast majority of bittering substances are easily soluble, you should try simply rinsing the product. It’s worth noting right away that it is strictly not recommended to wash caviar with cold fresh water, as this will cause it to lose its taste and become hard. You should not use very hot water for this purpose, under the influence of which the caviar will turn white, since under the influence of hot temperatures the protein located inside the eggs will coagulate. For rinsing you can use:

• Milk (pasteurized or fresh boiled). Wash the bitter red caviar in milk, the temperature of which should not exceed 40°C, for 10 minutes. Drain the milk through a fine sieve. Leave the caviar in the strainer for 10-15 minutes so that the remaining milk drains from it.
• Tea leaves. It is necessary to brew a strong dressing, cool it to 35°C and pour it over the eggs. Gently rinse for 5-7 minutes. Strain the brewed strong tea through cheesecloth and let the water drain.
• Warm boiled water. The procedure is carried out in a similar way.

When nothing can be done...

The bitter taste of red caviar may be due to the expiration date of this product. You need to take a close look at the canned food, and if it really is long past its expiration date, then you should throw the product away immediately. Here, unfortunately, no methods or means will help.

Dancing from the stove to the computer!!!

Since the New Year, I won’t finish the topic about caviar. Red caviar is an incredibly tasty and healthy delicacy, always a welcome “guest” of any holiday table. Real high-quality caviar should have a pleasant smell, be thick and consist of fairly large eggs that do not stick together, identical in size and color. But what to do if eating this delicacy leaves behind an unpleasant aftertaste of bitterness? Is it possible to somehow save the product, because it is certainly a shame to throw it away. In fact, the answer to this question depends on the reasons that caused the bitterness of the caviar. In general, first things first. The fact is that before the New Year we bought a jar of caviar weighing 1 kg. The caviar looked beautiful, the caviar was like caviar, and the taste was bitter... What to do, I started looking on the Internet for ways to remove caviar bitterness. This is the way I removed the bitterness.
The bitter taste of red caviar may be a consequence of improper cutting of the fish, in which the contents of the cut gall bladder completely saturate the entire fish. It is also possible that red caviar producers, in their desire to increase the shelf life of the product, used various preservatives (which, as a rule, are not stated on the packaging), which give the product a bitter taste. In addition, the caviar may have been exposed to strong sun for a long time, resulting in rancidity (oxidation) of the fats. What can be done in these situations?
Since the vast majority of bittering substances are easily soluble, you should try simply rinsing the product.

You will need: water, tea leaves, gauze, a sieve and two deep containers.
Instructions: Brew strong tea in any container. Strain the brewed liquid, separating it from the tea leaves. The tea leaves are not needed, throw them away. The brewing temperature should be no more than 30-35 degrees so that the caviar simply does not cook in it. Pour the strained tea over the caviar at the rate of one part caviar to one part brewed tea, or one part caviar to two parts tea, depending on how strong the bitterness is. Rinse in the tea leaves for 5-7 minutes, stirring gently so that the eggs do not burst. Strain the caviar through cheesecloth or a sieve and let it drain. Taste it. If you have washed it enough, you can serve it. If the caviar is still salty or bitter, repeat the washing procedure.
3.Do not wash the caviar with fresh cold water! It will become tough and tasteless. Also, do not wash it in very hot water; the caviar will turn whitish, as the protein in the eggs will coagulate.
I don’t like salted caviar at all, so I always wash it with mineral water and sparkling water (Narzan)... I set aside as much as we are going to eat, pour in mineral water, stir with a spoon, and carefully drain the cloudy water.... by the way, this method was also used in Soviet times, if the eggs were “weathered”, i.e. dries out, then it becomes beautiful and tasty again...

P.S. A small nuance. Take good fresh bread or a roll, spread it with real butter, and top with a layer of caviar - half a centimeter thick or thicker. I also add sunflower oil to the caviar before eating. I like the oil to smell a little like seeds (this is of course not for everyone). And a mug of good tea will complete the picture.