Real sturgeon caviar is nutritious and delicious. The product contains vitamins A, B, C, E, D, and is rich in micro- and macronutrients such as iron, zinc, magnesium, and calcium. Caviar is a source of omega-3 unsaturated fatty acids and essential amino acids. It is possible to get the full benefit of nutrients if you buy a genuine product. There are fakes on the market. Knowing the selection criteria will help you buy black caviar in Ukraine without overpaying for a product of dubious quality. KIND FISH provides four main tips on how to choose a genuine product. Why should you trust our recommendations? Because KIND FISH has been successfully raising sturgeons on its own farm and producing caviar for over 20 years.
Can I buy black caviar in the store? 4 selection criteria
The label is the first thing a buyer should pay attention to. The container must contain information about the manufacturer: company name and address. Data on caviar includes the species from which the food product was obtained, the date of production, and the expiration date. The following criteria will help you make sure you are buying a quality product and find out how much 100 g of black caviar costs:
- Homogeneous consistency. The caviar should not stick together in lumps or spill like a liquid.
- Normal color – from light gray to black, possibly with greenish tints.
- Cleanliness. The surface of the product and the walls of the can should be free of plaque, film, and excess liquid.
Buying caviar from a trusted store is a guarantee of high quality. After all, most of the goods on spontaneous markets are of poaching origin or are not sturgeon caviar at all. Buying caviar obtained from wild fish is a violation of the law. It is impossible to check the conditions under which the herd was raised, how the caviar was salted and packaged, and how many preservatives it contains. Therefore, consuming such a product can worsen your health.
How much does black caviar cost today: the true cost in 2023
The price of a food product is determined by the production method. Farms produce either ovulated (lifetime) or slaughtered caviar. The former is cheaper: the same fish gives birth again in 2-3-4 years. The slaughter method makes the product more expensive because a new fish herd needs to be raised to produce caviar. The question of how much 1 kg of black caviar costs should be guided by the processing method. The classic is considered to be the slaughtered caviar, while the modern and more economical for the Red Book sturgeon is the caviar without slaughter. The latter is most often pasteurized. There is no need to be afraid of this: pasteurization kills bacteria, but not nutrients. The product processed in this way can be stored for up to 12 months, provided that the temperature is strictly maintained at -4…-2°C.