How to choose black caviar correctly?
It seems like there is nothing easier than buying black caviar. But it's not that simple, as caviar differs by processing method, sturgeon species, and packaging form. To make an informed decision and not just base it on price, one should know all these peculiarities. So – how to choose black caviar correctly?
Types of black caviar
According to sturgeon species, a distinction is made between: Beluga, Ossetra, and Sevruga caviar. Beluga caviar is considered the most valuable because, in addition to an excellent taste, it also features a large grain size as well as a delicate, thin membrane. Beluga grains are very large (up to 3.5 mm in diameter) and have a grayish-silvery color. Ossetra grains are generally smaller (up to 2.5 mm) and firmer than those of the Beluga, which is why they are often used for garnishing dishes. Ossetra caviar has a gray to gray-brown coloration and is in no way inferior to Beluga caviar in terms of taste. The darkest caviar is that of the Sevruga. At less than 1 mm in diameter, it is significantly smaller and therefore more affordable.
Characteristics by processing method
- Grain caviar – is produced from mature, selected eggs and is considered the most valuable. It is produced using the dry-salting method, which allows the grains to remain whole and easily separable from one another.
- Pasteurized caviar – has a longer shelf life (up to 2 years). Through pasteurization, the caviar becomes somewhat firmer but does not lose its valuable properties. Its taste is less pronounced than that of grain caviar.
- Sac caviar – the most affordable option. It is salted directly in the protective sacs (the so-called "yastiks") in which the eggs mature.
- 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. Generally, larger containers (120–125 g tins) are used for pressed caviar.
How to choose caviar?
Caviar is packed in glass or metal tins. The advantage of glass is that the buyer can visually inspect the quality. Integrity, color, and grain size reveal much about the quality. The lighter the grain, the more valuable. High-quality, mature caviar is never pitch black – its color ranges from silvery-black to gray-brown.
How do you recognize the quality of the caviar? You can shake the tin slightly – if the contents are too runny (drip off quickly), it is an inferior product. The grains of black caviar are always smaller than those of red. Generally, the rule applies: 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 of uniform size and maintain their shape.
Caviar in metal tins 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 faintly pronounced aroma. However, if you detect an intense fishy smell, it is most likely a counterfeit or spoiled product. Real black caviar impresses with its delicate, mildly salted taste. Caviar with subtle creamy-nutty notes is most highly prized. A slight bitterness is permissible and adds extra sophistication to the taste.
In the IKRINKA online shop, you will find a large selection of black caviar. Three product lines are available: SILVER LINE, GOLDEN LINE, and PLATINUM LINE. By ordering from our website, you too will find your personal answer to the question of how to choose black caviar of the highest quality.
How to choose black caviar?
Article: How to choose black caviar correctly? Types of black caviar. Differences in sturgeon species. What distinguishes each type of caviar.
