How to choose good quality caviar in a can

Caviar is associated with an expensive and exclusive appetizer served at sophisticated parties. New Year's holidays are ahead and red caviar should be on every table. In our family, caviar sandwiches are the main snack on the New Year's table.

But how to choose the right caviar so as not to spoil the atmosphere of the holiday and enjoy the coveted snack?

Salmon roe is sold in packages of different materials. But today we will talk specifically about tin packaging. We are all "led" by a pretty wrapper, and the same thing happened to me once. I bought caviar in a beautiful jar, but its contents left much to be desired. The caviar looked more like a spud, was pale in color and smelled not very pleasant.

So that such a case does not happen again, I began to pay attention not to the beautiful container, but to the little things. This is the conclusion I came to.

First of all, the container must not be swollen, scratched, wrinkled or contain traces of rust.

Then the bank must be shaken. You should not hear any sounds at the same time, which means that the caviar is tightly packed, without excess liquid content. If you hear the sounds of transfusion, gurgling, put it back on the shelf and move on.

Let's check the packing date. First, it must be on top and squeezed out from the inside, this is the only way to check the manufacturer's warranty. If the date is applied in a different way or the numbers are squeezed out on top, this is a fake.

Secondly, fresh caviar must be packed by mid-October, everything that is packed later must be frozen. If you choose a jar with such terms, some of the eggs will burst.

It is better that the jar is marked "GOST", and pay attention to the place of production. Sakhalin and Kamchatka are habitats and fishing grounds for fish of the Salmon family. This will significantly reduce the likelihood that you will buy cultured fish caviar or a product from frozen raw materials.

Also note that the packaging should indicate which particular fish of the Salmon family is used for caviar.

Caviar of the first grade is processed right after the catch right on the ship: it is salted, packed and preserved. Such caviar does not contain blood and films, it smells deliciously of salted fish.

Caviar of the second grade is frozen and only then brought to production, where, after thawing, it is salted and canned, it practically does not smell. By the way, upon careful examination of the container, you can see that it is made from a frozen product.

Ideally, if the composition contains only caviar, salt, sorbic acid E200 and vegetable oil.

The shelf life should be no more than 12 months in a vacuum, without a vacuum - 6 months.

In addition to its taste, red caviar has useful ingredients.

Caviar is mainly rich in omega-3 fatty acids and amino acids, which have a beneficial effect on cell renewal. In addition, caviar is a source of easily digestible protein, vitamins A, D, E and B vitamins, including folic acid. It also contains valuable minerals, including phosphorus, zinc, iodine and magnesium.

Due to the high content of valuable trace elements, caviar is also used in the cosmetic industry. For example, caviar cream is popular for its moisturizing and rejuvenating properties.

How often do you use red caviar, what selection rules do you follow?