It will be delicious: how to determine the quality of caviar

Sandwiches (or stuffed eggs) with red caviar are a traditional decoration of the New Year's table and a favorite delicacy of all seafood connoisseurs. But, given the abundance of red caviar from different manufacturers on the shelves, it is easy to make the wrong choice. Let's tell you how to determine the quality of caviar and distinguish the real delicacy from the fake:

Glass jar and inscriptions

Choose caviar in a glass jar - the transparency of such a jar allows you to assess the contents. Also pay attention to the label - it should contain the following information

- date of fish catch and date of packing (salmon spawn from May to October, so if the jar indicates a different season, you are holding a fake);

- address and number of the manufacturing plant. It is better to specify Kamchatka or Sakhalin, because caviar made, for example, in Moscow, is often a fake;

- production conditions - GOST (such caviar is more difficult to counterfeit than caviar made according to TU);

- the word "caviar", not "caviar mass", "caviar fish product";

- fish industry index "R".

Lack of liquid

Shake the jar with the contents. Real caviar will not gurgle in the jar because there is no liquid in it.

And here's how you can test the authenticity of caviar you've already bought and brought home:

• Drop a small amount of caviar into boiling water. The fake will melt in it, and the real eggs will slightly shrink and color the water white;
• scoop some caviar into a spoon and heat it with a lighter. If a white liquid appears, the caviar is real;
• place the caviar in the freezer for a few hours, then allow to thaw. Salmon eggs, if they are natural, will only slightly wrinkle, but in general will remain visually presentable. A fake delicacy will completely lose its original appearance.

Let your holiday feast be truly delicious!