The issue of counterfeit red caviar remains relevant for consumers due to the high demand for this delicacy. Unscrupulous manufacturers offer artificial caviar or low-quality products disguised as natural, adding dyes, preservatives, and flavorings.
Such fakes not only disappoint in taste but can also harm your health. Knowing the key characteristics of real caviar—color, texture, smell, and packaging—helps avoid deception and choose a high-quality product.
What to Pay Attention to When Buying:
1. Color
Natural red caviar comes in shades ranging from light orange to deep red, depending on the fish species:
Pink salmon caviar is usually bright orange.
Trout caviar may have a slightly reddish tint, depending on the fish.
Chum salmon caviar is large and light orange.
Sockeye salmon caviar is dark red, sometimes almost burgundy.
An overly bright or unnatural color may indicate the addition of dyes. Keep in mind that natural caviar should not be perfectly uniform in color—shades can slightly vary even within the same jar.
2. Texture and Egg Shape
High-quality caviar has firm, intact eggs with a small embryo dot inside. If the product looks mushy, too soft, or jelly-like, it may indicate low quality or artificial origin.Egg sizes vary by fish species:
Pink salmon: medium-sized eggs, about 4–5 mm.
Chum salmon: large eggs, up to 7 mm.
Sockeye salmon: small eggs, about 3 mm.
If all the eggs are too uniform in size, it could be a sign of counterfeit caviar.
3. Smell
Natural red caviar has a light, pleasant ocean scent. If the smell is too strong, sharp, or chemical-like, it’s better to avoid purchasing it. This could indicate improper storage or artificial production.
4. Taste
Real caviar has a rich yet delicate flavor with a slightly salty note. It should not be overly salty, bitter, or sour. Bitterness often occurs if the caviar was improperly stored or has spoiled.
5. Packaging
When choosing caviar in a store, pay attention to the following aspects:
Material of the container: It’s better to choose glass or metal jars. In glass containers, you can visually assess the product.
Expiration date: Check the production date. Caviar produced in summer and autumn is likely made from fresh catch.
Sealing and labeling: The packaging should include standards (GOST or TU), the composition, production date, expiration date, and manufacturer’s address.
6. At-Home Quality Check
If you’ve already purchased caviar, you can test its quality using these methods:
Solubility test: Place a few eggs in warm water. Natural eggs will retain their shape, while counterfeit ones may dissolve.
Consistency test: Squeeze an egg between your fingers. Natural caviar has a thin shell that bursts easily and releases liquid, while artificial eggs feel rubbery.
Salt test: An overly salty taste often indicates that the caviar was preserved to extend its shelf life.
7. Price
A price that’s too low is a clear reason for concern. Natural red caviar cannot be cheap due to the costs of harvesting, processing, and transportation. If the price is noticeably below market value, it could be a counterfeit or low-quality product.
8. Additional Signs of Counterfeit
Foamy liquid upon opening the jar. This indicates excess moisture and production flaws.
Overly sticky eggs. This could be due to the use of glycerin or other additives.
Lack of smell. Natural caviar always has a slight ocean aroma.
Conclusion
When choosing red caviar, trust only reputable stores and manufacturers. Check the packaging, evaluate the product’s appearance, smell, and taste. Make sure that only high-quality and natural delicacies find their way to your table!
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