How to choose black caviar correctly?
It seems there's nothing simpler than buying black caviar. But it's not that simple, as caviar differs in processing method, sturgeon species, and packaging. To make an informed decision and not just go by price, one should know all these characteristics. So – how to choose black caviar correctly?
Types of black caviar
According to sturgeon species, one distinguishes: Beluga, Ossetra, and Sevruga caviar. Beluga caviar is considered the most valuable because, in addition to excellent taste, it has a large grain size and a delicate, thin shell. Beluga grains are very large (up to 3.5 mm in diameter) and have a grayish-silver color. Ossetra grains are generally smaller (up to 2.5 mm) and firmer than Beluga, which is why they are often used for garnishing dishes. Ossetra caviar has a gray to grayish-brown color and is in no way inferior to Beluga caviar in taste. The darkest caviar is Sevruga. With a diameter of less than 1 mm, it is significantly smaller and therefore more affordable.
Characteristics by processing method
- Grain caviar – is made from ripe, selected eggs and is considered the most valuable. It is produced using the dry-salt method, which allows the grains to separate completely and easily from each other.
- Pasteurized caviar – has a longer shelf life (up to 2 years). Pasteurization makes the caviar slightly firmer but does not lose its valuable properties. Its taste is less pronounced than that of grain caviar.
- Sack caviar – the cheapest variant. It is salted directly in the protective membranes (the so-called "jastiks") in which the eggs ripen.
- Pressed caviar – is salted in hot brine, dried, and pressed into a homogeneous mass. It is made from eggs that do not meet the requirements for grain caviar. For pressed caviar, larger containers (120–125 g cans) are usually used.
How to choose caviar?
Caviar is packaged in glass or metal cans. The advantage of glass is that the buyer can visually check the quality. Intactness, color, and grain size say a lot about the quality. The lighter the grain, the more valuable it is. High-quality ripe caviar is never deep black – its color ranges from silvery-black to gray-brown.
How to recognize the quality of caviar? You can gently shake the can – if the content is too liquid (runs off quickly), it is inferior goods. The grains of black caviar are always smaller than those of red. Generally, the larger the diameter of the grains, the older the fish was. Coarse-grained caviar is rarer and therefore more valuable. The eggs should be uniform in size and retain their shape.
Caviar in metal cans can hardly be assessed before purchase. Here, one can only trust the manufacturer and rely on the information on the packaging. After opening, you should pay attention to the smell. High-quality caviar has only a faint aroma. However, if you notice an intense fishy smell, it is most likely counterfeit or spoiled goods. Real black caviar convinces with its delicate, mildly salted taste. Caviar with fine creamy-nutty notes is most highly valued. A slight bitterness is allowed and adds additional refinement to the taste.
In the IKRINKA online shop, you will find a large selection of black caviar. There are three product lines to choose from: SILVER LINE, GOLDEN LINE, and PLATINUM LINE. By ordering on our website, you too will find your personal answer to the question of how to choose the highest quality black caviar.
How to choose black caviar?
Article: How to choose black caviar correctly? Types of black caviar. Differences between sturgeon species. What distinguishes each caviar.
