In an earlier post we went through some basics DO’s on buying salmon caviar. Here we give you some of the top DON’Ts and red flags to look out for when you go to buy caviar:
DON’T buy caviar if the vacuum seal is broken. Beside it being an obvious safety hazard, air destroys the integrity and quality of salmon caviar.
DON’T buy caviar in a supermarket. Instead go to a gourmet shop or a high-end establishment that specializes in red caviar. Find a distributor of domestic and/or imported caviar that can and is willing to answer your questions about different types of caviar sold and the different grades of caviar.
DON’T buy caviar if you turn the glass jar and the salmon caviar does not move. It means either the caviar is too old or has become dry. Bottom line these are telltale signs that the salmon roe is most likely not fresh.
DON’T eat caviar if you see bits of membrane, blood and/or white crystals around the salmon roe. You should only see salmon caviar and oil upon opening the tin. Blood and membranes around the salmon roe, means they were not cleaned properly. White crystals signal that the salmon roe is old and the salt has separated. In all the instances described above return the salmon caviar immediately.
DON’T eat caviar if it smells or tastes tart, acidic, ammonia-like or ultra-fishy. Plain and simple, these are signs that the salmon caviar is not fresh. Return the caviar immediately.
DON’T be fooled. Beware, glass jars tend to work as a magnifying glass and make the red caviar seem larger than it actually is. Remember this especially when purchasing salmon roe which is frequently packaged in glass jars.
DON’T buy caviar past the sell-by-date. Salmon caviar is highly perishable and must be eaten fresh. So be sure to ask about the date.
Sources used:
Susie Boeckmann & Natalie Rebeiz-Nielsen. Caviar: The Definitive Guide. Great Britain; Mitchell Beazley; 2000.
Susie Boeckmann & Natalie Rebeiz-Nielsen. Caviar: A True Delicacy. New York; Macmillan; 1995.
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