How to distinguish real caviar from fake caviar: the most accurate verification methods

Red caviar is an expensive and desirable delicacy on the festive table. However, due to the popularity of the product on the market, fakes are often found that are not only disappointing in taste, but can also be harmful to health. Izvestia tells how to recognize real caviar and not fall for the tricks of scammers.

Where and when is red caviar harvested

Red caviar is the caviar of salmon family fish, the fishing and processing of which have deep traditions. The most popular fish species from which red caviar is extracted include pink salmon, chum salmon, sockeye salmon, coho salmon, chinook salmon, trout and Atlantic salmon. All these fish live in the cold waters of the northern hemisphere — the Pacific and Atlantic oceans, as well as in rivers and freshwater reservoirs.

The season of caviar production in different species occurs mainly in the summer and early autumn months, when fish go to spawn. For example:

— pink salmon caviar is harvested in July, when this fish spawns, and is considered one of the most common and affordable;

— chum salmon caviar is usually harvested from August to September, has a bright orange color and a delicate taste;

— sockeye salmon caviar is dark red with a pronounced fishy taste, produced in July-August;

— coho salmon gives small caviar with a dark red tint, the harvest falls in September-October;

Chinook caviar is the rarest and most expensive, with large eggs and rich flavor, but production is strictly controlled due to the status of the red book fish.;

— trout provide small eggs of a light orange hue, prey occurs in late summer.

The main production regions for red caviar are located in the Russian Far East, in particular Kamchatka, as well as in the northern regions of Siberia and Sakhalin. Harvest dates are associated precisely with the spawning period, after which mature eggs are harvested, which are subjected to reliable processing and packaging for subsequent sale.

Visual inspection of caviar packaging and labeling

The first thing you should pay attention to is the packaging. Real red caviar is packed in jars made of glass or metal, less often in wooden barrels or polymer containers, strictly according to GOST. The label should contain detailed information: the type of fish (for example, pink salmon, coho salmon), the date of catch and production, expiration date, manufacturer's address, GOST or TU. The presence of the designation of fish products with the index "P" indicates compliance with the standards.

The presence of bulging cans, bubbles, and extraneous sounds when shaking are signs of a questionable product. When buying, shake the jar, if you hear a gurgle, it is better to refuse the purchase.

The color, texture and smell of caviar

Real caviar is usually red or slightly orange in hue, with a uniform color and natural luster, but without unnatural brightness and chemical tint. Eggs should be elastic, easily separated from each other, with a complete shell. A questionable product is often too wet, with damaged or stuck eggs.

The aroma of real red caviar is faint, slightly marine and not sharp. If there is a pungent smell of herring or other additives, this is a reason to think about the quality of the product.

Taste test of caviar

When tasting, real caviar is slightly salty, with a subtle aroma and a pleasant aftertaste. The eggs easily burst in the mouth, leaving a delicate taste. The fake is tough, sticky, and often sticks to teeth like gelatin.

A sweet or pungent bitter taste is a signal of an unnatural or low—quality product.

Home ways to check the quality of caviar

There are several positive ways to distinguish natural caviar from imitation at home.:

— heat the eggs over a fire (for example, over a lighter): the natural protein will curdle, and the caviar will turn white on the heated side;

— pour boiling water over the caviar: the real eggs will turn white and will not dissolve. The fake will most often dissolve or turn the water into a bright color.;

— dip the caviar in hydrogen peroxide: natural caviar will turn white due to the reaction of proteins;

— freeze and thaw the caviar: the real one will retain its shape and color with some natural changes, the fake one will completely lose its appearance.

When buying red caviar, be careful about the packaging, color, consistency and taste. Don't go after cheap options — a genuine product is worth the money. Use home checks to ensure the quality and safety of the delicacy on your holiday table.