How to Choose Red Caviar Without Getting Fooled: A Buyer’s Checklist
Red caviar is more than a delicacy — it’s a festive symbol. Yet behind that shiny jar can hide surprises: too much salt, artificial substitutes, or outright fakes. Here’s how to make sure you get the real thing.
- Check the ingredients. Real caviar has only two components: salmon roe and salt. Anything else is unnecessary. Preservatives like E200 or E211 are acceptable but should appear in minimal amounts. A long ingredient list usually means industrial imitation.
- Examine the appearance. The eggs should be firm, whole, and uniform in size. Genuine caviar doesn’t float in brine or stick together. If you open the jar and see cloudy liquid or smell a strong fishy odor — it’s either spoiled or fake.
- Verify the origin. Caviar produced in Russia or Alaska during the fishing season (July–September) is considered premium. Look for labeling standards such as GOST or EU quality marks. The production date is key — fresh caviar typically lasts up to 12 months at –4 to –6 °C.
- Storage and handling. Prefer glass jars — you can see the product. At home, keep it in the coldest part of the fridge, not in the door. After opening, transfer the caviar into a clean glass container and cover it with a thin layer of vegetable oil to preserve its flavor.
Remember: genuine red caviar isn’t cheap, but its quality speaks from the first spoonful. Buy only certified, high-quality caviar — and every bite will feel like a celebration!
Foto: https://depositphotos.com/Subbotina
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