How many grams are in an iron can of red caviar?

Red caviar is considered a delicacy and often serves as an integral attribute of the holiday table. The product is used to decorate various appetizers, salads and main courses. Doctors advise not to abuse the salmon delicacy and avoid overeating. A few pancakes or sandwiches with caviar will be quite enough for your daily diet.

Basically, domestic producers offer red caviar from fish such as trout, sockeye salmon, pink salmon, chum salmon, and coho salmon. We will look at them in this article.

How much does red caviar cost?

The protein content in red caviar reaches 32%, which makes red caviar a valuable product, also rich in iodine, phosphorus, iron, potassium, folic acid, polyunsaturated fatty acids, vitamins A, D and E.

All these substances are necessary for people for normal metabolism, prevention of atherosclerosis, strengthening bones, vision, and immunity. Red caviar of different fish differs in size and taste. The fish can be arranged according to decreasing radius of the egg in the following order:

What is the cost of red caviar? The main suppliers of this type of caviar in Russia are Kamchatka and Sakhalin. The average cost of 1 kg is 2-3 thousand rubles .

Packaged caviar is more expensive:

• 100 grams - 330 rubles
• 140 grams - 480 rubles
• 250 grams - 800 rubles
• 500 grams - 1500 rubles

Types of caviar

How much does black caviar cost?

Black caviar has long been a sign of luxury and wealth. Not a single social event is complete without black caviar. The latest trend is to add caviar to appetizers - miniature dishes designed to whet your appetite before lunch or dinner.

The cost of caviar depends on volume . The most reasonable prices for black caviar are for wholesalers. So the cost of black sturgeon caviar will be:

• 35 thousand rubles per 1 kg
• 30 thousand rubles for a batch of more than 7 kg
• 28 thousand rubles – more than 14 kg
• 24 thousand rubles – more than 29 kg

When purchasing caviar, it is important to understand that the caviar you are looking at is of good quality. Check for certificates and quality marks that are issued after passing safety tests. To determine the quality of caviar, you need to pay attention to a number of factors.

The most visual information about the quality of a product is packaging . In retail stores, caviar is sold in jars:

• 50 grams - 2,500 rubles
• 100 grams - 4,700 rubles
• 125 grams - 6,000 rubles
• 250 grams - 11,500 rubles
• 500 grams - 22,500 rubles

The color of the lid corresponds to the type of caviar: blue – beluga, yellow – sturgeon, red – stellate sturgeon.

Transportation of caviar from the fish factory to the packing shop takes place in special puck jars with a capacity of 500 and 1,800 g. Such packaging is temporary and at room temperature the product does not spoil for just a day, then oxidation of the material occurs due to the fats contained in the caviar.

The production and packaging of caviar takes place exclusively at close range. This is due to the rapid deterioration of caviar if the storage period is violated, because There is no technology for freezing caviar yet that would preserve the appearance and value of the product and its properties.

The address of production of the product will allow you to recognize the counterfeit. Black caviar in Russia is produced in only a few factories (with state permission): Astrakhan, Volgograd and Kalmykia . Thus, any other city or region indicated on the label will confirm the suspicion of a low-quality, uncertified product. At best, it is reconstituted from previously frozen caviar; at worst, it is diluted with artificial caviar.

Externally, the quality of the product can be assessed according to the following properties:

• Large size, characteristic of mature eggs (spawning);
• Hardness and elasticity;
• Dryness;
• Easy “separability” of eggs.

In order to “refresh” stale goods, some unscrupulous sellers add cold black tea, oil or other products to caviar. This leads to loss of shape of the eggs, their swelling and bursting. Salt and boric acid are often added to mask spoiled caviar.

How to distinguish natural caviar from artificial? It is worth adhering to the following basic principles when choosing caviar:

1. A subtle faint odor of fish for natural caviar and a pungent odor of herring brine for artificial caviar;
2. Natural caviar bursts when pressed, artificial caviar smears;
3. “eye” in natural caviar and matte surface in artificial.

What's in it

Be sure to read the information on the label. The product should contain nothing except caviar, salt and 1-2 preservatives. Yes, unfortunately, preservatives are allowed in caviar, since without them its shelf life is no more than 2 months. We just have to make sure that the amount of preservatives is minimal. Usually this is sorbic acid (E200) and methenamine (E239) (which, by the way, is recognized as toxic throughout the world).

The presence in the composition (E422) should alert you. It is added to artificially retain moisture.

How much does flying fish caviar cost?

Flying fish caviar has received wide distribution and great love among gourmets. Most often, such caviar is used in Japanese cuisine, including when preparing rolls and sushi, as well as for decorating dishes. The natural color of caviar is orange, which can be emphasized by coloring the caviar with ginger. Recently, caviar in both green and black colors is often found. To obtain this color, coloring is done with food coloring or wasabi/cuttlefish ink.

The taste of flying fish caviar is salty, the diameter of the caviar is about 0.8 cm. When chewed, the caviar “crunches”, which gives it a special piquancy. Among the advantages: valuable, easily digestible proteins (almost 30%), mineral salts, potassium and phosphorus, iodine, silicon, B vitamins. Recommended for anemia and heavy physical activity.

The cost of flying fish caviar depends on the suppliers, but ranges from 1000-2000 rubles per 1 kg.

Why is caviar so popular?

So, caviar is not only a delicious delicacy, but also a healthy product that is easily digestible, normalizes metabolism, increases hemoglobin, and lowers cholesterol. Caviar contains vitamins, Omega-3, iron, iodine, phosphorus and much more.

In addition to being healthy, it is also an extremely tasty product that improves your mood.

• 100 grams - 330 rubles
• 140 grams - 480 rubles
• 250 grams - 800 rubles
• 500 grams - 1500 rubles

“Black caviar for the poor”: why the Chinese delicacy filled the Russian market

Scale of disaster

Center for Public Relations of the Federal Fisheries Agency, Alexander Savelyev told “360” about the dominance of Chinese black caviar on the Russian market. According to the expert, two out of three cans contain caviar from the Middle Kingdom, regardless of what is written on the packaging. Most black caviar comes to us illegally and is packaged in jars labeled “Made in Russia,” although some enterprises import it completely legally. According to Savelyev, employees of the Federal Security Service estimate the black market for such caviar in Russia at one and a half billion dollars.

Photo: RIA Novosti / Sergey Malgavko

In China, a kilogram of black caviar can be bought for eight dollars (about 500 rubles). This price is explained by savings on production. Chinese producers raise sturgeon in less than ideal conditions and provide the fish with cheap food containing antibiotics and growth hormones. However, it cannot be said that there is no high-quality black caviar in China at all. For example, the Kaluga Queen enterprise produces a good product on a huge scale - about 60 tons per year. In general, China produces about two thousand tons of the delicacy annually. For comparison, all Russian enterprises produce only 40–45 tons of black caviar per year.

In principle, Russian sturgeon farms have no chance of competing with them. In more northern latitudes, growing sturgeon is completely unprofitable. Moreover, with an average retail price on the Russian market of 35–45 thousand rubles, buying it in China for 8–10 thousand is much more profitable. Chinese black caviar not only killed the sturgeon industry in Russia, it even undermined poaching. There is no point in doing it, because it is easier and much more profitable to buy in China, bring here and sell. There are a huge number of offers on the Internet for the sale of jars for black caviar. The question arises: why are they selling so many of them?

A former employee of the Federal Fisheries Agency named the ways in which interested parties continue to make a killing in the sale of illegal black caviar from China. From September 1, 2017, technical regulations on the safety of fish and fish products were to come into effect in Russia. The document was supposed to help ordinary consumers find out what kind of product they were buying, where it was obtained and when exactly. However, the regulation never came into effect. From January 1, the country planned to begin electronic veterinary certification of fish products, however, this project has not yet been implemented.

Speculators, in particular greedy traders from the Fishing Union, lobbied and delayed the entry into force of this veterinary certification for another six months. Thus, those who are engaged in this extremely profitable business have another six months to feel very at ease. They can pass taxes and fees past the state, but the state has nothing to do with it. And the buyer with this product acquires the risk of becoming infected with at least E. coli

Rosselkhoznadzor specialists did not agree with the expert. The agency published a refutation of Savelyev’s position and stated that the total volume of Chinese caviar in Russia does not exceed 25% of total imports. This figure decreased in 2020 compared to the previous year by 30%. In total, over the past year, 5.7 tons of black caviar were brought to Russia, which was carefully checked for compliance with various standards. Savelyev is sure that with the publication the department only emphasizes the scale of the disaster.

"Pure deception"

The President of the Union of Sturgeon Breeders of Russia, Alexander Novikov, sided with Savelyev. He explained that it is extremely profitable to buy it illegally from China and resell it in Russia under the guise of domestic products. According to the contract, good black caviar is sold in the Middle Kingdom for $180–200 per kilogram. For cash, a kilogram can be bought for 50–80 dollars.

It gets into Russia across the border with China very easily. Then it comes to large cities, including Moscow. Paradoxically, the lion's share goes to Astrakhan, where it is repackaged by Astrakhan producers into Russian banks and passed off as their own. You can be sure that if you take three jars that say “Produced in Astrakhan”, two will contain Chinese caviar

Rosselkhoznadzor has issued permission to supply black caviar to Russia to about 150 Chinese enterprises, and the quality of the products of most of them leaves much to be desired. In addition to cheap food, this is affected by the difficult environmental situation - the fish do not live in the cleanest environment. This is why the Chinese themselves do not buy fish products in the Middle Kingdom. At the same time, China produces about 50% of all aquaculture products in the world, but exports practically no quality products to other countries. It is mainly bought in other Asian countries.

Photo: RIA Novosti / Vladimir Vyatkin

It is almost impossible to find out for sure what kind of black caviar is in the jar without laboratory tests. Novikov shared one way to recognize low-quality caviar. To do this, the consumer must turn the glass jar upside down and shake it slightly. If caviar begins to hang out in brine, a special brine, then it can safely be called low-quality. Most likely, all Chinese caviar will be like this. Novikov also advised not to buy Astrakhan caviar, which is mostly fake.

Our producers, of course, will suffer greatly from this. I am not against Chinese caviar, even if it is sold on the market, but it should be written there that it is caviar from China, and it should cost other money. You may laugh, but I think this is caviar for the poor. All this is pure deception, and, unfortunately, our state does not punish those people who do this

The President of the Union of Sturgeon Breeders of Russia, Alexander Novikov, sided with Savelyev. He explained that it is extremely profitable to buy it illegally from China and resell it in Russia under the guise of domestic products. According to the contract, good black caviar is sold in the Middle Kingdom for $180–200 per kilogram. For cash, a kilogram can be bought for 50–80 dollars.

Experiment. Testing 5 different jars of red caviar

Fish department of one of the large supermarkets. There are several jars of red caviar on the counters. Look, this one costs 200 rubles, this one costs 250, and this one costs as much as 400 rubles. The weight of the cans is the same - 140 grams. Why such a difference? It turns out that caviar is not the same. The caviar of chum salmon, coho salmon and chinook salmon is expensive, the caviar of sockeye salmon and pink salmon is two to three times cheaper.

Inexpensive pink salmon caviar can easily be sold for 500 rubles. You just need to write the words “large”, “first grade” or “elite” on the label and set a high price. The buyer thinks that this is chum salmon caviar. The manufacturer does not violate any laws, because the jar contains real salmon caviar. Are you saying she's small? But it seems to us that it is large - it depends on what you compare it with. What's in the jar labeled "Salmon Caviar"? There is only one way to answer this question - open the jars.

Caviar Black Jar

How to choose the right black caviar

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Black caviar, like a diamond, is judged by size and color. It is obtained from one of three species of sturgeon fish. There are many nuances in the types, origin, salting of caviar, and therefore in taste, and also, importantly, in price. The more you know about caviar, the more pleasure this delicious delicacy can bring you. Understanding caviar is as interesting as understanding wines, cigars and antiques.

There are three types of black caviar: beluga, sturgeon and stellate sturgeon. Black caviar, according to production methods, is divided into granular canned, granular barreled, pressed and poached. Granular caviar cannot be pasteurized. Granular caviar consists of whole, undeformed eggs, easily separated from one another. Based on salting and packaging, granular caviar is divided into lightly salted canned caviar and strongly salted barrel caviar.

Pressed caviar is prepared by salting in a heated saturated salt solution with constant stirring and subsequent pressing of the grain.

Yastik caviar is prepared from yastyk eggs without separating the grain from the connective tissue, by strong salting in brine. The yastiki are pre-cut into pieces 10-12 cm long.

Beluga caviar is the most expensive, the largest, the most delicate, smoky gray (the lighter the caviar, the older the fish was), the most “creamy” of all. The membrane surrounding the beluga egg is the thinnest, so the caviar does not burst in the mouth, but simply dissolves gently. The size of the eggs is from 2 to 3.5 mm, the color is from dark gray to light gray, the shape is similar to an ellipse.

Sturgeon caviar, about 2 mm in diameter. The color of the eggs can be yellow, greenish and brown. On the market, sturgeon caviar accounts for 63 percent of all others.

The smallest caviar is stellate sturgeon; its eggs usually have a diameter of 1.5-1.8 mm. The taste of this caviar is so pronounced that once you try it, you will no longer confuse it with any other.

In factories and factories, jars of black caviar are filled to the brim, rolled up and “squeezed out”. The jar has a mirror surface; eggs do not stick to its dry lid

Marking

On the jar of caviar it should be written that it is STurgeon caviar. The CITES permit number must be present. According to established tradition, at all caviar enterprises in Russia, caviar of each type of fish is packaged in jars with lids of a certain color: beluga and sterlet - blue; sturgeon - yellow; stellate sturgeon - red.

According to the standards adopted in Russia, jars of caviar must be marked in two rows: in the first row is the date of manufacture, the numbers in the second row indicate the number of the master. In addition, when labeling a product, they must make notes about the color of the caviar. So, for beluga and kaluga caviar, the following signs are placed on the cans near the arrow, on the packaging bags and in the specifications:

000-light gray caviar;

00- gray caviar;

- dark gray caviar;

X - black caviar.

The color of sturgeon and spike caviar is marked with letters:

A - caviar is light gray, gray, yellow and light brown;

B - dark gray and brown caviar;

B - black caviar.

For sevruga caviar no color marks are made

How to distinguish real caviar from fake

When purchasing caviar in glass jars, make sure that it fills the container tightly, without any voids. High-quality caviar in a jar does not contain liquid.

There should be no stuck eggs on the inside of the glass and lid.

On the lid of a tin can with caviar there are at least two rows of numbers, the date of manufacture and the number of the master (shift).

If the numbers are pressed inward and not outward, you are looking at a 100% fake

The date of manufacture is also very important. The highest quality caviar is that which is caught during spawning and immediately preserved. This means that ideally the jar should have a July or August date on it.

If a non-summer date is stamped on the cap, this product is made from frozen caviar or canned and then repackaged by a local manufacturer. In this case, you should not count on impeccable quality of caviar.

When purchasing loose caviar, it is important to pay attention to the friability of the eggs. They should be easy to separate from each other and not stick together.

A too dense or, conversely, weak egg shell indicates low quality caviar.

The same is indicated by a sour or rancid taste, which can arise due to preservatives or improper salting and storage.

Signs of artificial caviar:

The caviar seems to be covered with frost. The caviar grains are hard. The caviar has a strong fishy smell. Caviar dissolves in hot water. The price of caviar is too low. It’s easy to describe the taste of artificial black caviar - it’s the taste of salted herring.

WE WISH YOU THE RIGHT CHOICE AND A BON APPETITE.

Advice from experienced forums

When you buy caviar by weight, pay attention to: 1. If the caviar is unnaturally bright, this is most likely artificial caviar, or they are trying to hide stale goods with dyes 2. If the caviar is too liquid in consistency, it will spoil quickly, and also by weight you will pay for the liquid, not the product itself. Personally, if I order caviar for future holidays, so that it does not spoil, I freeze it - after defrosting it is very tasty and fresh. The main thing is, after defrosting, do not refreeze it. If possible, buy fresh red caviar because, it seems to me, the fresh product is not counterfeited and you can pickle the caviar according to your own recipe. If you have any doubts about the quality of caviar, it’s better not to buy it because it will cost you more.

zidan

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https://otzovik.com/review_155626.html

Caviar can be bought by weight. Smell and taste. The grain should be clean with a dark spot in the middle. Not cloudy and with a pleasant but not strong smell. If the caviar smells too strongly, it is rotten or sour. What if it doesn’t smell at all? This is frozen caviar. I noticed that the taste began to taste sweetish caviar. As I was told in confidence, this is due to a new preservative called Varex. Do not buy caviar if there is a white coating along the edge of the jar or barrel. This is sour caviar. Pink salmon caviar is also slightly bitter. Or so it seems to me.

palna

https://www.agroxxi.ru/forum/topic/6446-%D0%BA%D0%B0%D0%BA-%D0%B2%D1%8B%D0%B1%D1%80%D0%B0% D1%82%D1%8C-%D0%BA%D1%80%D0%B0%D1%81%D0%BD%D1%83%D1%8E-%D0%B8%D0%BA%D1%80% D1%83/

And most importantly, the date of production of caviar should be on the jar, 8 or 9 months, August September, at this time the fish spawn and fresh caviar is packed in jars, with the production date earlier or later, the caviar was first salted somewhere and then, as needed, it was packed in banks. Well, I think the meaning is clear, it was made in August September and is fresh.

Guest

https://www.woman.ru/home/culinary/thread/3868294/

Caviar Black Jar

Back in the 70s of the last century, a jar of black caviar was the main decoration of the festive table in almost any Soviet family. And no one then doubted the quality of the purchased product, and especially its authenticity. But now this truly healthy delicacy costs a lot of money, but the quality does not always match it. In addition, you can often buy a fake under the guise of real black caviar, and it is also good if it is colored pike caviar, and not gelatin eggs. In order not to regret the money spent and to fully enjoy the exquisite taste of black caviar, listen to the advice of experts.

Blistering of the lid or dents is a reason to refuse the purchase

Examine the jar carefully. If there is damage, it means the container is not airtight. Air got inside, the eggs oxidized and spoiled. A bulging lid indicates the presence of microbes. This product is dangerous to use.

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We carefully study the packaging

Of course, from the point of view of hygiene and consumer qualities, it is better to buy packaged black caviar. After all, it is not known when the loose caviar was produced and opened, or under what conditions it was stored. But you can try it by weight, but you won’t know what will be in the jar until you open it. To avoid buying a fake, you need to carefully study the packaging.

1. Black caviar can be packaged in either a glass or a tin jar. You can find plastic packaging in markets. Of course, it may also contain a high-quality delicacy, but most likely it is either a fake or a low-quality product.

2. The factory packaging must contain the inscription: “Sturgeon caviar.”

3. The label must contain information about what type of fish the caviar is from: beluga, sturgeon, stellate sturgeon, sterlet.

4. On the label with real caviar they indicate under what technical conditions it was produced. It is best to buy one issued in accordance with GOST 7442-2002.

5. On this jar it is indicated what kind of caviar it is: grained or pressed, pasteurized or not pasteurized.

6. Product composition. High-quality caviar should not contain any additives other than salt.

7. The expiration date can also tell a lot about the authenticity. Unpasteurized grains cannot be stored for more than two months, and the shelf life of pasteurized grains does not exceed eight months. The shelf life of pressed food cannot be more than a month. If the jar has an expiration date of more than 12 months, then it is most likely a fake or preservatives were used during production.

Very often, large manufacturers indicate how a tasty and healthy product is obtained, by slaughter or milking. If there is such an inscription on the packaging, then this is another confirmation of authenticity.

Before purchasing, look carefully at the labeling; it must be made in accordance with Russian standards and include the production date and shift number. When labeling sturgeon (letters) and beluga (numbers), the color of the product must be indicated. By the way, if the packaging is glass, you can easily verify its authenticity by comparing the color and markings.

Sturgeon caviar is labeled:

• light shades (light gray, grey, yellow, light brown) - A;

• dark shades (dark gray, brown, dark brown) - B;

Marking by color of beluga caviar:

When buying caviar packaged in a tin jar, pay attention to how the markings are embossed. If the inscription is convex, then the contents of the jar are genuine, made according to all the rules. If the release date and batch number are concave, then it is most likely a fake. If the marking on the tin can is stamped with ink, then it is definitely a fake.

What is the correct packaging?

Caviar is usually packaged in tin or glass jars, while caviar by weight is packaged in plastic containers. It’s clear that you shouldn’t choose red caviar by weight. Of course, if we all lived in the Far East, then buying a loose product would most likely be successful. In our stores, and even more so on the market, there are many “against” and, it seems, not a single “for” such a purchase. After all, it is not a fact that storage conditions are met, it is not a fact that the shelf life has not been exceeded, it is not a fact that harmful bacteria have not been introduced into the vessel with caviar, it is not a fact that it has not been treated with chemicals for long-term storage (after all, its shelf life is minimal without preservation ).

When choosing red caviar in a glass jar, you are almost likely to buy a high-quality product without such “pitfalls”.

A tin can is also acceptable, and caviar in tin cans often has the necessary quality characteristics. However, until you open the jar, you won’t know. And once you open it, you can’t return it.

Appearance as an indicator of quality

To avoid buying fake caviar, you should take a closer look at its appearance. Real eggs cannot be a perfect large spherical shape. If you are offered such a fish product, then it is most likely a protein product. Of course, the size of real caviar depends on the type of fish, but even the largest beluga caviar is several times smaller than artificial caviar. You should also be wary if all the small eggs are the same size, this can only happen in pike; natural black eggs have different sizes.

Genuine, high-quality caviar does not have a pronounced fishy smell. When making artificial black caviar, it is necessary to introduce flavorings to drown out the taste of gelatin. Natural high-quality caviar should not have any deposits.

Often, unscrupulous sellers of loose black caviar treat it with vegetable oil to give the product a fresh look and shine. Before buying, rub the eggs with your fingers; if there is an oil trace left, then they have been treated with oil. When pressed with a spoon, the genuine egg should burst, but if it remains elastic, then it is artificial.

Good quality caviar should be uniform and crumbly. Look at the light through the glass packaging with caviar - in a genuine jar there should be no suspension, liquid, or sticky eggs. If the jar is tilted, the contents should not float. You can shake the tin can; if you hear squelching sounds, then the caviar is of poor quality or fake.

Some unscrupulous manufacturers mix eggs of different quality in one jar. Under the top quality layer, waste or spoiled product is usually placed. To make sure that you did not buy such a sandwich, use a small spoon to remove a couple of eggs from the bottom of the jar. They should be crumbly and not dry.

Signs of ideal caviar

Consistency. If the caviar is semi-liquid, it means that vegetable oil or glycerin has been added to it. This indicates frostbite or staleness of the caviar. When opening the jar, there should be no liquid in the caviar, it should not flow, the eggs should stick to each other, the grains should be homogeneous. The nuclei should be visible in the eggs. Good caviar has a pleasant fishy aroma and an orange, orange-red color.

Taste qualities. Bitterness is allowed only in sockeye salmon caviar. In the caviar of other fish, bitterness indicates the content of high levels of antibiotics and group E carcinogens, such as sodium benzate and potassium sorbate. Since caviar is a product that is not subject to heat treatment, the content of antibiotics is also permissible in caviar made according to GOST, but their content should not exceed the established norm. The following additives are acceptable in high-quality caviar: salt, E400 - alginic acid, E200 - sorbic acid, E239 - hexamethylenetetramine and glycerin.

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