How to choose quality red caviar and how to distinguish it from fake: we share our tips

Red caviar is a very valuable and tasty product that contains the entire range of nutrients for the development of the embryo. Therefore, the chemical composition is very rich: vitamins A, D, E, C, groups, including folic acid. It also has a large complex of trace elements: iodine, sodium, calcium, zinc, iron, sulfur, phosphorus, etc. It also contains omega-3 fatty acids.

The FoodOboz editorial team shares expert advice on how to choose high-quality red caviar and how to distinguish it from fake.

1. Place of sale

Caviar should be bought only in supermarkets at temperatures between -4 and -8° and be sure to pay attention to the expiration date.

2. Packaging and labeling

Choose caviar in a glass container, as it does not oxidize and it is possible to assess the appearance of the product. Take the jar in your hands and shake it, if it bubbles inside, do not buy caviar, as high-quality granular caviar fills the container without voids. Also, pay special attention to the lid, it should be stamped on the inside, if the numbers are pressed in, it is a fake!

3. Date of production

Red caviar is harvested in July and August. If another month of production is indicated on the lid, it may mean that frozen caviar was salted!

4. Ingredients

Try to buy caviar of the first grade, this is a guarantee that the jar will contain caviar of one species of fish. The amount of salt should not exceed 5-6%.

5. Appearance and flavor

Real quality caviar should be crumbly, have a kernel, be uniform in color and have a light fishy flavor. But artificial caviar is made from gelatin or algae, it is hard, has no kernel, has a strong fishy smell and tastes quite salty!

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