I was wondering how you feel about seaweed caviar? The other day, as a blogger, I was invited to the production of this caviar. I was there today. I was impressed. It’s interesting to visit factories, I’ll tell you, they would invite people to such events more often, but probably not every manufacturer will dare.
Before visiting the production, I tried only one type of caviar, which is made on the basis of fish broth; this caviar is more like just jelly. But today at production, I tried caviar, which is more difficult to distinguish from the real thing, each caviar has a delicate shell and bursts on the tongue! I really liked it. In addition to fish broth, such caviar also contains salmon meat. I’ll tell you more about caviar production under the cut! The photo shows the rolls that I made with this caviar))

Imitated caviar "Health" made from seaweed. This caviar is not a substitute for caviar, but rather New Product, created on the basis of natural ingredients in a form familiar to us.


The basis of such products is seaweed and natural fish broth, enriched with fish oil. As they say, seaweed is able to remove toxins and waste from the body, and those included in fish oil Omega-3 acids help reduce the risk of cardiovascular disease. Another advantage (a big advantage for me)) of imitation caviar is its low calorie content, making it perfect for dietary nutrition. For example, the calorie content of caviar, depending on the type, ranges from 30 to 50 kcal per 100 g!
Europrom company was founded in 1997 and has been a leader in the imitation caviar market in Russia for more than 17 years. The company's products have received numerous awards at major Russian and foreign exhibitions.


You know, a long time ago my mother bought similar imitation caviar, but then it was a completely different product. Now, as you read above, natural ingredients are used to produce this caviar, and agar and sodium alginate (algae extract) are used as thickeners!

I didn’t eat the tartlets)))


This is how I tasted these bursting balls with a spoon))

Some people associate artificial red caviar with rumors about “harmful counterfeit oil.” These ideas are false, since in reality red caviar is imitated from seaweed, which is so valued in Japanese cuisine its health benefits, but it’s still hard to believe that a substitute for a famous delicacy can be not only cheap, but also healthy. It's time to debunk the myths and reveal the truth about the benefits and harms of seaweed caviar.

History of the creation of imitated caviar

The production of a substitute for natural red caviar began in the 60s of the 20th century in the USSR with the developments of Academician A. N. Nesmeyanov at the Institute of Organoelement Compounds Russian Academy Sci.

The basis of the delicacy, which, together with champagne, was to take pride of place on New Year's table Soviet citizen, served as a healthy chicken protein.

The first technology, in addition to egg whites, used ingredients such as vegetable oil and food additives. The protein balls of future eggs were formed during the heating of the oil. The trial batch was named “Iskra” - from the combination of the words “artificial caviar”. It was far from perfect: the eggs were difficult to chew and bore little resemblance to their prototype. That’s when rumors began to spread about the “petroleum” origin of the product and its dangers, as a result of which a persistent stereotype was formed, in response to which manufacturers were forced to improve the technology.

At the new stage, a gelatin component was included in the production of the product: now protein denaturation in heated oil was not necessary to form balls. The gelatin analogue was more successful, since it brought the structure closer to the original, and at the same time allowed to increase the shelf life, thereby reducing the cost of production. It was in gelatinous caviar that, in addition to milk and protein additives, they began to introduce for the first time fish product, and then algae extracts.

The third, “non-protein” stage in the development of technology for the production of simulated caviar completely abandoned egg ingredients in favor of beneficial algae and inclusions of valuable fish products.

What is red imitation caviar made from?

Today, healthy caviar is made from a composition that includes gelling agents with seaweed extracts: brown algae (sodium alginate) and red algae (agar).

The source of raw materials is kelp, or “sea kale,” which is so useful in its properties that it has found its place on pharmacy shelves and in traditional medicine recipes.

IN new technology The unique beneficial component of kelp not only acts as an organic ingredient of marine origin, but also acts as a thickener that helps achieve the consistency of real red caviar. Another plus for the collection useful features product - its low calorie content.

The red color is given by natural coloring components: paprika extract for the red caviar analogue and vegetable charcoal for the black version. Cheap product options may include synthetic color additives.

Healthy meat is used as a taste-forming ingredient sea ​​fish, broth with spices and fat, which give the product flavor volume and aroma. Adding the finishing touches: natural regulators - sodium sorbate and benzoate, vegetable oil, as well as dairy and citric acid, complete the process of making caviar from seaweed.

How to make imitation caviar

There are three main technologies for the production of imitated red and black caviar from seafood:

Protein. A watery oil emulsion is introduced into the protein mixture, from which it is further formed into eggs in a hot workshop, after which the product is pasteurized in a container.

Gelatinous. Here the protein mixture is already combined with gelatin, and then injected into vegetable oil cooled to a temperature of 5 - 15 o C in a column-shaped installation. Taste qualities are formed by chopped fish. Finished product packaged in jars, sealed and pasteurized.

Based on seaweed. Dry kelp is ground into powder, passed through a sieve and immersed in water with the addition of citric acid, flavoring and aromatic additives, and kept until a gelling substance is formed. It is then directed into a press similar to a shower head, which squeezes out the eggs through the holes, which roll into the enveloping solution. Next, a cycle of drying, washing and filtering procedures is carried out until caviar pearls of the same size are obtained. The process is completed by adding a stabilizer, pH control and pasteurization.

Types and appearance of simulated caviar

The variety of types of healthy simulated sea caviar is distinguished by the characteristics of raw materials, recipes and manufacturing methods.

There are two obvious differences:

• based on fish oil;
• from seaweed.

A characteristic feature of the first is that it imitates the natural one as accurately as possible: both in taste and in the presence of “eyes of embryos” that are held in place by an uncrushed droplet. The only thing that can give away its artificial origin is the absence of a watery trace when lying on a plate for a long time, which the original salmon product usually leaves.

Imitated caviar with seaweed has a specific taste of kelp and fish. The artificial product has a uniformly colored structure with yellowish-colored balls, which clearly distinguishes them from the original. The eggs are harder to the touch, have a springy properties, reminiscent of a gelatinous consistency and slip away when squeezed with your fingers. They do not have the “eyes” characteristic of real caviar.

Is caviar from algae beneficial?

Seaweed in the composition of simulated red caviar provides a unique wealth of useful elements: first of all, iodine and bromine, as well as iron, phosphorus, potassium, magnesium, calcium.

All properties taken together are valuable because they contribute to:

• increasing immunity;
• normalization of glucose and cholesterol in the blood;
• cleansing the body of toxins and heavy metals;
• normalization of the thyroid gland;
• and even resisting cancerous cell damage.

• strengthen teeth, hair and nails;
• improve skin condition;
• contribute to the normalization of the nervous system.

In addition, fish oil in artificial red caviar as a source fatty acid Omega-3 benefits:

• to strengthen blood vessels;
• normalization of hormonal levels while stimulating the production of serotonin;
• as a powerful antioxidant that can work with inflammatory processes and participate in the treatment of cancer.

Due to its iron-containing properties and low calorie content, seaweed caviar can be usefully used:

• for obesity;
• on a diet and fasting days.

Alginic acid in the product has a positive effect on the functioning of the gastrointestinal tract.

Damage to seaweed caviar

All the benefits of red caviar from algae, if you are overly enthusiastic about seafood, can turn into harm, which can manifest itself:

• digestive system disorders: gas formation or diarrhea;
• violation of the water-salt balance - due to the increased salt content in the product;
• an allergy to the product, manifested by a rash, irritation and itching of the skin - due to the action of citric and lactic acids.

Attention! Depending on the type of thyroid disease, a double effect may be observed from consuming caviar: the benefits of iodine content may conflict with the risk of harm from sodium alginate content: consultation with an endocrinologist is mandatory here.

Daily consumption rate

Experts recommend as a norm 50 - 60 g of product per day, which corresponds to 1 teaspoon. The nutritional properties of such a portion will pleasantly please you - only 7 kcal, which will not need to be specially “burned”.

How to distinguish red caviar from imitation

It is easy to distinguish the original salmon from its artificial counterpart, first of all, by its appearance: seaweed caviar has a lighter shade. Its taste is also different from the original salmon product.

This cannot be said about fish oil-based caviar: its properties are almost identical to natural caviar, and it even has plasticity, which allows you to feel the caviar bursting in your mouth.

The video suggests the main ways to distinguish original caviar from artificial protein caviar, one of which is to use hot water.

Several balls are dipped into a mug of boiling water: the original salmon product will lighten, but will not lose its structure.

The use of red caviar from algae in cooking

The advantages of red sea caviar from algae include its ability to not stain nearby foods, and not to lose its shape: thanks to this, it is used in cold appetizer ensembles.

The classic solution is sandwich options, as well as tartlets with cottage cheese and processed cheese, which can be layered and sprinkled with herbs.

The properties of agar - maintaining structure at high temperatures - even allow you to add healthy seaweed caviar to dough for baking snacks.

It is also worth adding that in the light of modern culinary trends, alginic caviar has ceased to be simply an imitation of the red caviar of valuable fish: the developing molecular gastronomy has brought the technology for the production of imitation caviar from algae to a new, independent level, at which it is gradually disidentified with the salmon product. So, unique properties Sodium alginate even makes it possible to create “caviar” from alcohol, which cannot be achieved with gelatin due to the destruction of its molecules by alcohol.

Technologies based on extracts from seaweed, initially created in order to make expensive products more affordable, have confidently entered the recipes of haute cuisine, which is promoted by fashionable luxury restaurants.

Recipe for red caviar from seaweed at home

A simple recipe will help you prepare healthy simulated caviar from seaweed.

You need to take:

• Nori seaweed leaves - 7 pcs.;
• carrots - 1 pc.;
• beets - 1 pc.;
• agar – 1 g;
• vegetable, odorless oil - 2 cups;
• salt – 1 tsp;
• drinking water – ½ glass.

Cooking process:

1. Juice is extracted from vegetables, which is then filtered through a fine sieve or layers of gauze.
2. Cool the oil.
3. Mix agar with 2 tbsp. l. water and keep the mixture for 15 minutes.
4. Fill Nori with water (0.5 l), add the carrot and beet pulp remaining after squeezing the juice. Heat for about 5 minutes. The mixture is filtered.
5. Then add vegetable juice until a natural red hue is obtained.
6. Add agar, salt and boil. Cool the solution and pour it into a plastic bag with a hole in the corner or into a culinary syringe.
7. One by one, use a syringe to squeeze the balls of future eggs into the chilled oil in a container convenient for this process.
8. After the first balls harden in oil, they are transferred to a plastic container and sent to the freezer so that the eggs “catch”. Then repeat the process until the mixture is finished.

How to choose seaweed caviar

Imitated red sea caviar made from algae retails in glass jars or in soft plastic packaging.

Basic rules to consider when choosing a healthy seafood product:

• The jar or packaging must be free of external defects;
• The container must be on the refrigerator shelf, marked with TU or GOST, and information about the expiration date.
• You should check the composition information on the label: the product should not contain artificial colors;
• It is better if the container is transparent - this way you can see what the contents look like and what its consistency is. Ideally, the eggs should be correct form and do not “float” in the liquid. It is also true, however, that simulated seaweed caviar is perfectly stored in polyethylene, so if the expiration date is observed and the soft packaging is in good condition (without bulges or voids), you can save money on the jar.
• You should not buy caviar in the so-called butter cream: the production technology of such a product includes artificial additives and poses a risk of exacerbations of gastrointestinal diseases.

Storing seaweed caviar

Seaweed caviar should be stored in an airtight state only in the refrigerator, following the period indicated on the package. The open sea product must be consumed quickly: beneficial features will last up to 12 hours.

Conclusion

Summing up the excursion into the world of production of imitation of a valuable delicacy, we can conclude that the benefits and harms of seaweed caviar are determined mainly by the product’s compliance with technological standards. According to the technologists, simulated caviar should be high-quality fake natural: as a result, it will not contain harmful synthetic dyes and, on the contrary, all the beneficial properties of kelp will be revealed to the maximum.

Did you find this article useful?

A special one is coming for every believer. Orthodox period- On November 28, the Nativity Fast begins. Fasting is not only a time when we clear our thoughts, but also limit ourselves in unnecessary “joys of life”, and pay more attention to what we eat. Fasting cleanses not only the soul, but also the body, since giving up tasty, but not always healthy foods is good for us.

Unfortunately, the range of products that will brighten up our diet during Lent is small... And celebrating the New Year poses an almost insoluble problem for the Orthodox - how to decorate the table, but at the same time observe Lent? How about Secret of the Ocean seaweed caviar? It does not contain components of animal origin, so it can be consumed during Lent.

Fasting is not only a time to limit yourself to meat and fatty foods and cleanse yourself spiritually, but also a great opportunity to lose weight. Everyone knows that consuming excess calories leads to excess weight gain, and a decrease in physical activity in winter only exacerbates this problem. How can you avoid gaining excess weight? Help in solving this problem can be provided by caviar created from seaweed “Secret of the Ocean” from the company “Useful Products”. Created from seaweed with the addition of natural dyes and flavors, seaweed caviar “Secret of the Ocean” is useful for everyone, regardless of whether a person is fasting or not. “The Secret of the Ocean” is extremely low in calories, only 18 kilocalories per 100 grams of product! That is, no matter how much you eat, it will not lead to excess weight gain.

Seaweed caviar “Secret of the Ocean” looks attractive, which allows it to be used in many preparations. holiday dishes. Even an ordinary Lenten salad with vegetables, decorated with caviar, makes a lasting impression. And small sandwiches with red caviar and rye bread will become a real decoration of your table.

Lenten salad with black seaweed caviar and pickled beets

Ingredients:
3 potatoes,
1 large beet,
1 sour apple
1 package of black seaweed caviar " Secrets of the Ocean»,

½ teaspoon apple cider vinegar
green onions,
salt to taste.

Preparation:
Boil potatoes and beets, cool and peel. Grate the beets on a coarse grater and sprinkle apple cider vinegar, leave for 10-15 minutes. Cut the potatoes and apple into cubes and place in a salad bowl. Add beets and finely chopped green onions. Add "Secrets of the Ocean" seaweed caviar. Refuel vegetable oil and stir. Add salt to taste if necessary.

Lenten salad “Freshness” with red seaweed caviar

Ingredients:
1 fresh cucumber,
½ head of Chinese cabbage,
1 apple,
1 package of red caviar from seaweed “Secret of the Ocean”,
1 bunch of dill,
2 tbsp. spoons of vegetable oil,
salt to taste.

Preparation:
Cut the cucumber and apple into strips and place in a salad bowl. Shred Chinese cabbage and add to the cucumber and apple. Add finely chopped dill and red caviar “Secret Ocean”. Season with vegetable oil and salt to taste. Stir and serve.

Lenten salad with rice and red seaweed caviar

Ingredients:
100 g of red caviar from seaweed “Mystery of the Ocean”,
50 g rice,
1 bell pepper,
1 red onion,
3 tbsp. spoons of olive oil,
1 bunch of parsley,
1 teaspoon lemon juice,
salt to taste.

Preparation:
Boil the rice until done. Place rice and chopped onion in half rings into a salad bowl. Add diced bell pepper and red caviar “Secret of the Ocean”. Mix all ingredients. For the sauce, beat parsley, oil and lemon juice in a blender, add salt to taste. Dress the salad and serve.

Marine artificial caviar is becoming increasingly popular among the population of our country. This is due, first of all, to the low price of such caviar compared to natural caviar. Imitated seaweed caviar and protein caviar are the most frequent visitors to store shelves.

But is the product that replaces the popular Russian delicacy really that good? What does artificial caviar hide behind its name?

• Protein caviar is made on a protein basis (gelatin, eggs or milk) under the influence high temperatures. Externally, imitation caviar very closely resembles the real one, and sometimes looks even more attractive than the natural product.
• Seaweed caviar is produced on the basis of substances obtained from agar, agaroid and alginate seaweed, with the addition of salmon or sturgeon fats. Also used sea ​​salt, pieces of fish meat and other ingredients. The taste of this product is significantly different from natural caviar (this is due to the way caviar is made from seaweed: jelly from seaweed is formed into eggs. Artificial eggs are homogeneous, and therefore they do not burst), but the benefits of this type of artificial caviar significantly higher than the protein product.

Benefits of seaweed caviar

Algae have a unique biochemical composition, including the ability to compensate for the deficiency of such an important trace element as iodine. Sea caviar, made from algae, also has a number of other properties that benefit our health.

Among them:

• Immunostimulating effect. This means that regular consumption of seaweed caviar helps to avoid acute diseases and allergic reactions and increases the body's resistance. It is also noted that this product prevents the occurrence of cancer.
• Prevention and cleansing of the body from radioactive elements and heavy metals.
• Reducing blood cholesterol levels.
• Improving metabolism.
• Removing toxins from the liver.

You can eat seaweed caviar in large quantities, because its calorie content is extremely low: 10 kcal per 100 grams of product.

Damage to seaweed caviar

Despite all the apparent benefits of seaweed caviar, it can also harm human health. It is imperative to check the composition of caviar before purchasing it, because unscrupulous manufacturers can make the product using artificial dyes. The harm of these substances can be very different, therefore The best decision This problem is to avoid manufacturers whose artificial marine caviar does not have quality confirmation.

Should we call it caviar?

I saw a five-star review for this product on AirCommend and I really wanted to try what kind of beast this is - imitation caviar.

It caught my eye quickly - in one of the nearest stores.

So, in fact, it has nothing to do with red caviar.

Despite the controversy over the composition, I saw that there is nothing super harmful in it, but it will not add to your health either.

The product is made using agar and sodium alginate. Agar and alginate seem to be useful things.

E 412 - guar gum, thickener of plant origin.

We eat preservatives everywhere, but this does not make them useful.

The taste of caviar is like hard rubber balls, which remain that way until they leave the body, which amuses consumers who are not averse to looking at “it.”

The name includes the phrase “golden formula for health.”

Friends, I hope that you are not so naive that, after reading the title, you do not pay attention to the composition.

Sometimes we all eat junk food because it tastes good.

I didn’t find anything tasty in this product and even low price doesn't make this caviar attractive.

Dear manufacturer, why are you so cruel?

Hi all!

Today I’ll tell you a horror story about one “HEALTHY” (as the manufacturer claims) mash called “HEALTH Caviar”.

In general, I used to look at Airek exclusively from the consumer perspective: what to buy/where to buy/how to use it? But, being the author, I cherished the hope of reaching out to the manufacturer - maybe he doesn’t know that he’s producing this nasty thing? Scold someone, and thank someone. I scold more often. And this manufacturer is no exception.

Somehow I got distracted...

In general, I bought this terrible product solely because of the presence of agar in the composition. Why? I share the most intimate things. Since childhood, I have had problems with joints that, you know, like to hurt. Therefore, you have to include some special foods in your diet. The most accessible is, of course, gelatin. But I don't like him for a number of reasons. Agar is better. It is of plant origin and somehow “takes root” better - a familiar chemist once explained it in a tricky way, I really didn’t understand anything, but one thing is clear - agar-agar is just the thing for joints! But it’s hard to get, tea doesn’t live in the capital city!

Therefore, when I saw a jar (container? bucket? or what to call it?) of agar caviar in the store, I was very happy. In general, I sympathize with such things. The price suited me - no more than 150 rubles for 500 g (it was in Magnit).

The general shelf life is 5 months, after opening the can - no more than 12 hours. In principle, it’s normal, it doesn’t last for five years.

The pretty little red balls suited me all the way, but the taste... Gentlemen, this is something! As far as I know, real caviar is not as salty as this analogue. In the composition, salt is in second place, but the feeling is as if it is in first place! In an attempt to rectify the situation and make the “caviar” at least somewhat edible, I mixed it with unsalted boiled rice - it didn’t work, the product was so salty that even rice couldn’t save the situation!

There was also a crazy thought to use “caviar” for cosmetic purposes, but there was so much salt... No, I’m not my own enemy!

Conclusion: I threw it away without eating it. Honestly, I would gladly buy this product if it had an adequate amount of salt, but otherwise I now avoid it. Eating THIS is impossible!

It may be healthy, in principle tasty, but...

inexpensive, good composition

Hi all!!!

Today I want to write a review about “HEALTH” caviar.

I wanted something salty and I decided to buy caviar, but not regular caviar, but imitation caviar, because from January 1-3 I almost ate a jar of natural caviar for 1000 rubles.

Of course that's not the main thing

I remembered about imitation caviar, that I ate it many years ago and, in principle, was pleased...

I was in the Lenta store and found this caviar, read the ingredients, looked at the price and took it.

But when I came home and read everything that was written on the package, I was amazed,

It needs to be eaten within 12 hours, it’s terrible, there’s a lot of it.

My husband won’t be particularly surprised, but my mother is a picky eater, and I won’t shove everything in my mouth...

I was captivated by the fact that it was made from algae.

Well, isn't it ideal??? and for 50r. why not buy???

It looks like this:

What does the manufacturer promise us???

Directions for use:

As an independent product, you have to be a daredevil or an omnivore whose receptors are completely knocked out.

For salads - I don’t exclude it.

For sushi - it may well be.

For a sandwich - don’t even think about it, it doesn’t lie on bread, even butter won’t help, and you might not like the taste either.

Now I will describe my feelings:

When I opened the package, the smell was terrible throughout the entire kitchen...

Well, okay, I think I’ll try it and draw conclusions.

The smell is disgusting.

The taste - well... so-so, no, of course you can eat it, no vomiting, it won’t make you feel bad.

And since I recently removed sugar and salt from my diet, and once again began to taste food better, this caviar turned out to be too salty for me, I don’t like over-salted food.

Of course, you shouldn’t judge the benefits after 3 sandwiches...

But if this one is still edible, then the black one is simply disgusting.

I also want to add that these things do not burst on the teeth, and the funny thing is that they do not turn into mush, they do not turn into chewing gum,

They just get stuck in the teeth, stick to them, that is, there is no feeling that you are eating caviar.

I think that they can be used in salads that are made in layers, but it is better not to salt the rest of the products, otherwise the salad will be terribly over-salted.

Let's look at the final composition:

The composition is basically nothing, but everything would be fine if there was not so much salt, and even better if the composition contained sea salt.

So I can recommend this caviar, but only for the holidays, where it will go in full, because my mother, husband and I ate and there was half left, which we simply threw in the trash...

Mom didn’t like the caviar, my husband wasn’t particularly delighted either, and as for me, I’m not very delighted either, but I can’t say that everything is completely sad.

That’s why I recommend it, but I can’t give more than 3 points...there is better imitation caviar, and natural caviar is, of course, 100 times better, but we’re not talking about it)))

Thank you all for watching, bye bye!!!

The manufacturer spoiled a product that was good in concept with banal oversalting.

tasty, inexpensive

a large amount of salt, a rather specific smell, short period of time for storage, after opening,

I often eat sandwiches for breakfast, alternating cheeses, sausages and other goodies for this purpose. I once bought imitation red caviar from another brand, and overall I liked it, sometimes you can buy it. And then the other day I found myself in Dixie and saw the Zdorovye seaweed caviar. I wanted red caviar again, and was also seduced by the tempting name of the product. I bought a pack of 150 grams for a little over 30 rubles. The bag, by the way, is nicely designed - green with seaweed and red inscriptions. The manufacturer promises calcium, omega-3 and vitamins in the composition.

On Sunday morning I took out a white sliced ​​loaf and began making sandwiches for tea. The product was easily scooped up with a teaspoon and spread on bread; the eggs were small, but the same in size. True, the smell was not the best - it smelled of algae, something salty. I poured myself some tea and brought the sandwich to my mouth. With a minimal tilt, the eggs began to slide off the bread onto the table, and this despite the fact that the sandwich was without butter. In addition, this “caviar” turned out to be very salty, which spoiled its taste. When I found out that it had to be eaten within 12 hours, I was puzzled.

While I was eating a sandwich and drinking tea, out of habit I studied the composition of “Health”. The composition is as follows:

fish broth, sunflower oil, table salt, thickeners: sodium alginate (brown algae extract), agar (red algae extract), E466, spices, natural colors: paprika extract and carmine, fish oil, preservative: potassium sorbate, acidity regulator: lactic acid.

The manufacturer immediately explains that agar removes toxins and waste from the body, sodium alginate removes heavy metals and radionuclides, omega-3 acids help prevent cardiovascular diseases, and calcium is good for bones.

In principle, there is nothing particularly “criminal” in the composition, except potassium sorbate. The only thing that confuses me is E466, also known as carboxymethylcellulose, which can cause stomach upsets. The rest of the composition is passable.

So what do we have? Tasty, but over-layered product with an average composition. Because of the oversalting, I can’t recommend it, I give it a three.

Gelatin balls are rolling around the table!

inexpensive, good composition

quite a specific smell, moves away

My husband and I really love real red caviar. We make sandwiches with it. We have seen this imitation caviar on the counter many times. In the catalog here on the website it is presented as a small 150g bag. And we came across the same thing, but in a large plastic jar (see photo 2). Its price is attractive. It is clear from the name that this is not real caviar, but its imitation. Hence the price for a 500g plastic jar is only 114 rubles. We liked the price tag and decided to try it out. What if it takes root on our table and displaces the real one. Agree, significant savings will result for family budget. So, we bought this caviar.

What can I say... The composition is quite natural (see photo 3). You can also evaluate the color and consistency in photo 4. Caviar to caviar, beauty! But... A terrible disappointment befell us when we tried it. First of all, her smell! Specific smell of seaweed. And if we talk in simple language- the obvious smell of a swamp. And no amount of bread and butter could mask this smell. In short, it also frankly stinks on a sandwich. Secondly, if you put caviar on a sandwich, keep it strictly parallel to the table. You just have to tilt the sandwich a little - that’s it! The caviar has arrived! She went and rolled off the sandwich onto the table. And these gelatin balls, which look so appetizing in the photo, tend to crumble all over the table. By the way, the photo shows how they can scatter in all directions. And then collect them with a broom! Well, there is nothing to say about the fact that this imitation does not burst in the mouth, which is why I love red caviar. It's obvious. The only thing I would buy it for again is to decorate....sushi. That's where she belongs. For this I give an additional second star. As a result, for me personally, there is nothing good in this imitation, except for it appearance. And perhaps it is also useful, as the manufacturer assures us (see photo 5). But I won’t give you an A for “beautiful eyes”! It can't compete with real salmon caviar! Thank you for attention!

But there is also a “plus” - this caviar is larger in volume and less expensive than “Secrets of the Ocean”. This caviar costs about 35 rubles for 150 grams. , and “Secrets of the Ocean” for 120 grams is about 45 rubles. In general, if you want to feed inexpensive guests who are not particularly knowledgeable about fish caviar, and even better, those whom you don’t want to see as guests anymore))) then buy such an imitation and serve it to your guests)))

PS: if you love seafood so much, then take it in a more natural form. If you want caviar, then buy real fish caviar, and if you want seaweed, then buy seaweed.