How to Identify Real Caviar: Useful Tips for Shopping
Nowadays, it's easy to buy red or black caviar – both in supermarkets and online. But if you don't know the manufacturer, the question quickly arises: How do you identify real caviar and avoid fakes?
What is Fake Red Caviar?
To properly assess quality, some basic tips are helpful. First, you should know which salmon species produce red caviar. Most commonly, you'll find Pink Salmon caviar – it has an intense orange color and large eggs of about 5 mm in diameter. Chum Salmon caviar is recognizable by its size and bright amber tone. Often, you can even see the embryos in it – ideal for decorative purposes.
Rarer – and more expensive – is Sockeye Salmon roe (Nerka), an endangered species. The eggs are smaller (approx. 4 mm) and deep red in color. In addition, there is also so-called surrogate caviar, i.e., artificially produced caviar from algae or fish oil with dyes – this looks very similar to real caviar but has significantly lower nutritional value.
Such fakes are cheap but hardly taste like the original and contain almost no useful substances. Selling them as “real caviar” is illegal. So, to avoid spending a lot of money on an imitation, you should look closely.
How to Identify Real Red Caviar?
When buying, pay attention to the packaging and the label. Caviar in glass jars is ideal, as you can immediately assess the quality: The eggs should be whole, uniformly sized, and appropriately colored for the fish species. Real red caviar must not contain oils, gelatin, milk, or eggs – such ingredients indicate artificial origin.
The ingredient list of high-quality caviar should only include roe, salt, and permitted preservatives. If E239 (Hexamethylenetetramine) is present, you should avoid the product – this substance is banned in the EU and harmful to health. Also pay attention to the production date: It should be embossed (not printed) on the lid. A raised embossing is a sign of originality. A bloated or deformed can is a warning sign.
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