Caviar

Red.And to eat it in Primorye you need "full handful". Cut a large scrap of white bread, smear it abundantly with butter, and put a thick-thick layer of beautiful caviar on top.

Pink salmon caviar. It is most commonly found on sale. The taste is neutral, the diameter of the eggs is about 5 mm and bright orange.

Caviar of Keta. The eggs are large, regular spherical shape, about 5-6 mm in diameter, have a light orange saturated color and a delicate creamy taste. A distinctive feature of ketah caviar is the effect of melting in the mouth, due to the thin shell, which bursts when you lightly press it with your tongue.

Nerki caviar. Caviar is bright red and smaller than that of pink salmon (average diameter - 4 mm). The taste is quite saturated and spicy with a very noticeable bitterness.

Caviar of trout. The smallest (about 2-3 mm). In color, not only red, but also yellow and dark yellow. It is often served on canapas and sandwiches, since the eggs are sticky and quite salty.

Caviar. The eggs about 4 mm in size have a dark red color with a predominance of a burgundy hue. The taste is slightly bitter. But ebuche is not mined on an industrial scale, since it is small in number and is considered a valuable fish.

Caviar Chinook. It has a large size and delicate taste with barely noticeable bitterness. The structure of the caviar is homogeneous, the eggs do not stick together and easily separate from each other. Chinook catch in Russia is very limited, which further increases its value.

> It is better to buy caviar in a glass container with a metal cover: so you can see the color and size of the eggs, as well as make sure that there is no water, which should not be. If the caviar is in a can, then the can should be shaken. If you hear the characteristic slurring sounds of the presence of liquid, then it is better not to buy such a product.

> Abroad, red caviar is the same symbol of Russia as a bear or balalaika. In the Far East, the most delicious is considered “five-minute” – fresh caviar, just extracted and salted for literally a few minutes