What is Caviar and What Does Caviar Taste Like? Caviar is a mass of eggs of female fish. It is contained in ovaries – pouches made of a strong film located in the abdominal cavity of individuals. The most valuable is the caviar of representatives of the sturgeon and salmon families. Eggs have the shape of a ball, an elastic shell and a watery consistency. Their approximate composition:
- 58% water
- 30% protein
- 10% fat
- 2% vitamins and minerals.
Caviar is harvested during the spawning period. The season of intensive fishing is also called the fishing season. For spawning, females follow from the seas to the mouths of the rivers and often rise against the current. After spawning, salmon die, and sturgeons return to the seas. Catching fish and extracting caviar is a rather difficult job. You need to remove and process the yastyks quickly, otherwise the product will deteriorate. After catching an individual, it is necessary to get caviar within 2-3 hours.
What Does Caviar Taste Like? Let’s learn more…
Most representatives of the salmon family become sexually mature in the second year of life. Sturgeons live much longer, so they give offspring later. Sexual maturity in them can occur at 7-25 years. This largely depends on the habitat and type of fish. Sturgeons that are bred in aquaculture can spawn every year.
Fish of the salmon family have few eggs – on average 8-10% of their weight, up to about 2000 eggs in one individual. Some sturgeons have much more of it. For example, in a large beluga, ovaries account for 10 to 20% of its weight.
A natural product cannot be stored for a long time. To increase the shelf life, it is salted and canned.
Preparation of fish caviar
What is fish caviar, all connoisseurs of sea delicacies know. This is not only a delicious snack, but also a storehouse of nutrients. In order for the product to be stored for a long time without loss of consumer properties, it is salted and pasteurized.
Harvesting of fish caviar is carried out during the spawning period. Most food preservation methods are not suitable for caviar.
- Freezing significantly changes the structure and consistency of eggs. After thawing, the shell loses its elasticity, becomes soft and weak. Because of this, dense balls turn into a watery mass and lose their presentation.
- When sterilizing canned food, caviar loses its original taste. At high temperatures, the protein coagulates and becomes rigid. Therefore, this method of harvesting caviar of fish of the sturgeon and salmon families is not used.
Salt salting and dry salting are the best ways to prepare caviar. Salt takes away some of the moisture, as well as water from microbes, thereby inhibiting their development and reproduction, so the salty product is stored longer. The optimal amount of salt is 3.0-3.5% of the caviar weight. For long-term storage, preservatives are also added, the product is subjected to pasteurization.
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Pasteurization and canning
To keep black caviar longer, it is pasteurized at a temperature of no more than 60 ° C. This treatment practically does not affect the color, taste, smell and consistency of the product, but destroys microbes. If the caviar is vacuumed, it can be stored in this form for several months. Some manufacturers also use a safe food supplement.
Red caviar is a more capricious product. It is not pasteurized, since during such processing the enzymes are partially destroyed, and the eggs lose their attractive appearance. In order for the delicacy to retain freshness and quality for as long as possible, it is preserved. When harvesting, antiseptics are used:
- sorbic acid,
- sodium benzoate.
They prevent the reproduction of pathogenic microorganisms and the oxidation of products.
What Does Caviar Taste Like?
How to choose the most delicious caviar?
These questions are often asked by buyers when choosing caviar. Red caviar is obtained from salmon fish: chinook salmon, sockeye salmon, coho salmon, chum salmon, salmon, pink salmon, trout. According to the degree of maturity and processing, granular caviar is considered the most valuable. Such caviar consists of whole eggs, uniform in size and color, easily separated from each other. Natural red caviar of different fish differs not only in taste, but also in external features, such as shell density, shade and diameter of eggs.
chinook salmon is one of the most expensive varieties of red caviar due to its rarity, which is explained by large-scale poaching of this once common type of fish. Chinook caviar has a rich red color, a shell of medium density, a large size of eggs with a diameter of 6-7 mm and a reference taste with a slight bitterness.
Sockeye salmon caviar is characterized by small eggs with a diameter of 3-4 mm with a thin shell, a bright red color, a pronounced fishy aroma and a delicious spicy taste with a clear bitterness.
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Coho salmon caviar looks and tastes like sockeye salmon caviar: it has elastic eggs with a diameter of 3-4 mm of a scarlet hue, but it has a taste with less pronounced bitterness. Thanks to an impressive set of vitamins and minerals, coho salmon caviar is considered the most useful among the various types of red caviar.
Chum salmon caviar is the second most popular variety of red caviar after pink salmon caviar. It is characterized by large eggs with a diameter of 5-8 mm with a soft shell and a clearly visible fatty speck-embryo, a bright, dark orange color and a delicate creamy taste.
Pink salmon caviar has a pleasant, easily recognizable taste, light orange color and eggs with a diameter of 4-6 mm with a thin shell. Due to its universal and not too strongly pronounced fishy taste and the high fecundity of fish, which makes it possible to produce a delicacy in large quantities, pink salmon caviar has become widespread and is very popular among gourmets. Pink salmon eggs are covered with a thin shell that easily bursts when pressed, leaving a light fishy aftertaste.
Trout have smaller eggs than other members of the salmon family. The diameter of its eggs is 2-3 mm, and the color varies from dark yellow to bright red. A distinctive feature of trout caviar is its pleasant salty taste with noticeable bitterness and dense texture.
Having examined in detail how the red caviar of different fish differs, let’s return to the question of which fish of the salmon family have the most delicious caviar. The most popular types of red caviar in terms of taste are pink salmon caviar and chum salmon caviar. Red caviar connoisseurs choose pink salmon caviar because of its versatile, mild taste, while chum salmon caviar is widely recognized for its delicate creamy taste and large eggs. Those who like the taste of bitter caviar will undoubtedly appreciate trout, coho salmon and sockeye caviar, and special gourmets and caviar connoisseurs will like the rarest variety of red caviar – chinook caviar.
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In the online store you can buy red caviar from pink salmon, chum salmon and trout of the highest quality at manufacturer prices. A truly unique product in the line of red caviar is Kamchatka Original caviar from wild salmon caught in Kamchatka. It is distinguished by a bright orange color, a pleasant marine aroma, a thick texture and a richer taste compared to pink salmon caviar from Alaska.
What Does Caviar Taste Like? – answer here
Articles: Red caviar is obtained from salmon fish: chinook salmon, sockeye salmon, coho salmon, chum salmon, salmon, pink salmon, trout – what is their peculiarity and which caviar is tastier?
Red caviar for taste and color: which is better?
Red caviar is an obligatory attribute of the New Year’s table in Russia. And in December, it is presented on the shelves in a large assortment. Advice on how to choose really good and tasty caviar, and told what the price of the product depends on.
The highest quality caviar is the one that is salted directly on fishing boats or in factories on the river bank. Cheaper caviar that has survived freezing before salting will also remain real, but compared to freshly processed caviar, it loses in taste and quality. Therefore, savings should not be the main selection criterion. And as the main testers of the taste of red caviar, the expert suggests using your own eyes, nose and teeth.