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Is Wagyu Beef Worth the Money?


Wagyu is an exquisite kind of marbled beef obtained from Japanese Kobe cows, raised using a special technology. Wagyu is understood as a combination of several breeds genetically predisposed to a marbling of meat (accumulation of fatty layers) and a high oleic acid content (omega-3 and omega-6).

By itself, marbled beef is not only more tender and tasty but also healthier than regular beef. Wagyu beef is also considered one of the most valuable types of beef in the world, and it has a unique, strong aroma and exquisite taste.

Is Wagyu beef worth the money? Wagyu beef is definitely worth the money. Due to the special conditions of keeping Wagyu cows, the finest streaks of fat appear in their meat, which gives Wagyu a surprisingly delicate taste and endows the meat with additional useful properties. The substances contained in Wagyu beef have anticarcinogenic properties and prevent the formation of cholesterol.

Why Is Wagyu Beef So Special?

Wagyu is the world’s most expensive and rarest marbled meat. This meat is made exclusively of Japanese cows grown in special conditions using technologies, which the Japanese jealously keep a secret. Real wagyu beef is very rare and costs several times more than premium beef.

Why is Wagyu beef so expensive? Wagyu beef is so expensive because it is rare and costly to grow.  Due to the abundance of fatty layers, Wagyu beef is very tender and juicy. For the same reason, after slaughter, it remains fresh for a long time. The fat in Wagyu beef does not contain harmful acids, but on the contrary, it is considered useful. The fatter the meat, the more expensive it is.

Even though the Wagyu cows are destined for a sad fate, their stay on the farm still resembles a resort. Let’s find out how Wagyu cows are brought up.

Wagyu Beef Raising and Feeding Process

Wagyu means “Japanese cow.” This is not one, but a whole set of breeds of cows whose meat is prone to marbling. Originally, they were bred in Japan using special technologies to include a certain diet and daily regimen.

How is wagyu beef raised? From birth until the age of six months, calves are given natural milk and then are released to graze in the meadows for several months. Then calves are placed in separate soundproof rooms. They are suspended on reins so that, being motionless, their muscles nevertheless remain in tension. This position contributes to an even distribution of fatty layers in the meat.

The cows are placed in soundproof rooms and suspended on reins to restrict their movement and promote an even distribution of fat layers in the meat. Their diet includes, among other things, selected grain and expensive fresh beer (or sake). As for gymnastics, they are given a manual or vibration massage. Farmers also often play classical music for Wagyu cows. What a life!

Farmers strive to create the most comfortable, almost sanatorium conditions for the Wagyu cows. The animals are fed with selected grain and are given expensive beer (in some provinces, they use sake), and instead of sanatorium gymnastics, they organize manual and vibration massage. And to improve digestion, they include classical music. The grain feeding period lasts about 10 months.

Due to the abundance of fatty layers, Wagyu cow meat is very tender and juicy. For the same reason, after slaughter, it remains fresh for a long time. Surprisingly, the fat in this meat does not contain harmful acids, but on the contrary, it is considered useful. The fatter the meat, the more expensive it is.

Like other traditions carefully guarded by their ancestors, in Japan, these technologies are honored and treated with jealousy, similar to how the French cling to the definition of “champagne.” However, as in the case of sparkling wine, Wagyu is already produced all over the world. Australia and New Zealand are considered the leaders in production, where they cross Japanese and local cows. As a rule, one bull is brought from a Japanese farm, which is quite enough to get numerous marble offspring.

History of Japanese Beef

The history of Japanese relations with meat, especially beef, was quite dramatic. Until the 6th century A.D., the Japanese were meat-eaters, but then Buddhism came to the country. And the emperor issued a decree limiting the consumption of meat. Simultaneously, the restrictions applied only to animals raised in captivity, and the aristocracy quite legally continued to hunt game.

The situation began to change in the late 19th century when the new emperor decided to adopt Western customs. He himself began to eat meat and immediately received a revolt of monks who believed that meat-eating would destroy the soul of the Japanese. The revolt was suppressed, and meat firmly entered the diet of all country residents, especially after the end of World War II.

Initially, Japan began to sell cow breeds abroad, thereby creating competition for itself in the marble beef industry in distant Australia and the United States. Australia is the world leader in the export of marbled beef, but Japan has taken the palm in terms of product exclusivity.

The fact is that Wagyu meat is made from several breeds of Japanese cows, many of which were sold overseas and mixed with local cows. Kobe meat can only be produced from the Tajima cow. These cows undergo a special selection on Japanese farms in Hugo Prefecture, as a result of which their body’s tendency to accumulate intramuscular fat is determined. It is the latter characteristic that creates the characteristic “marble” pattern of meat. During cooking, the fat melts, making the meat very tender and juicy.

Is Wagyu beef healthier than normal beef? Wagyu beef is a lot healthier than normal beef because of the right ratio of saturated to monounsaturated fats. Wagyu beef contains choline, vitamins B1, B2, B5, B6, B9, B12, E, H and PP, and the minerals like potassium, calcium, magnesium, zinc, selenium, manganese, iron, sulfur, iodine, phosphorus and sodium.

According to Characteristics and Health Benefits of Highly Marbled Wagyu and Hanwoo Beef research, Wagyu beef also contains conjugated acid, strengthening the immune system. It also has anti-inflammatory effects, reduces the risk of heart disease, asthma and diabetes.

Is Wagyu beef worth the price? Wagyu beef is definitely worth the price. If you have the opportunity, you should try Wagyu beef because Wagyu is so unique in the culinary sense that it can be safely attributed to humanity’s cultural heritage. Wagyu is usually served with several sauces, emphasizing and revealing the rich taste of marbled meat in its own way.

Marbled Wagyu beef is great for making a classic steak. Due to its extremely tender texture, the meat is cooked in minutes. It takes 6 minutes to fry a steak until medium-rare.

How to Tell If Caviar Is Real?


Black caviar has always been the main decoration of the festive table in almost any family. Black caviar is extremely rare and expensive. That is why more and more dishonest sellers will try to sell fake caviar for real caviar price. Some people dye pike eggs, but some do not even use real fish eggs but gelatin. No one wants to waste money on fake or low-quality caviar, so let’s learn how to tell if caviar is real and is worth buying.

Is there fake caviar? There is a lot of fake caviar on the market with the prices for real sturgeon caviar and demand going up and supply going down because of the sturgeon population decrease and quotas for fishing. If the price of caviar is surprisingly low, it is most likely fake. 

Ultimate Guide on How to Tell If Caviar Is Real

To tell if caviar is real, take a look at its appearance. There should not be any plaque on the eggs and liquid in the container. Real caviar should not have any lumps or stick together. Real caviar has practically no fish smell but has a subtle aroma of the sea. If the caviar has a pronounced fishy smell, it is most likely fake or spoiled.

How can you tell good caviar? To tell good caviar, place a few eggs in hot water. If they become soft or dissolve, it is fake caviar made from gelatin and algae. If the water is colored, it is colored caviar of another fish. Good, real sturgeon caviar does not lose color and does not dissolve in water.

Caviar appearance. Real sturgeon caviar has a characteristic color and size of eggs. If the caviar is of even black color without shades, it is probably artificial caviar. Another sign of artificial caviar is a white coating on the surface. Pay attention to the density of caviar eggs in the package — when the package is tilted, caviar should not slide down the walls or form a sticky lump.

Taste and smell. Real caviar has practically no fish smell but has a subtle aroma of the sea. Only very few people can grasp it. If the caviar has a pronounced fishy smell, this is most likely a fake or a sign that the caviar is spoiled. The taste of sturgeon caviar is very delicate, with nutty-creamy notes, sometimes with a slight bitterness. The presence of pronounced bitterness is unacceptable, this may indicate that harmful preservatives have been added to the product, and such caviar should not be eaten.

An excess of salt is also a bad sign; most likely, such a “delicacy” was prepared in violation of the technology or the expectation of very long storage.

Put caviar in your mouth. In case you purchased real caviar, the grain will easily burst in your mouth. If it is an artificial imitation, it will not burst due to the absence of any shell, but it will be like a piece of marmalade stretching in your mouth. Typically, this caviar is made from gelatin or seaweed.

When the grains of black caviar get into boiling water, they will not dissolve in water. Simultaneously, products made from gelatin or any synthetic compounds are guaranteed to dissolve in boiling water.

Black caviar thrown into cold water will not change its color in any way. On the other hand, the artificial product’s dyes will quickly give themselves away, turning cold water into a dark color.

Container and documents. Legal black caviar is sold in tin and glass jars. Glass containers allow you to immediately visually assess the type of caviar, color, grain size. Checking the quality of caviar in a tin can is a little more difficult, but there is still a way. Shake the jar – if you think there is too much liquid in the jar, it is better not to buy such caviar.

Pay attention to the lid of the can, it should not be swollen. If the caviar is of high quality, then the container will be filled with caviar and not liquid or air. Be sure to look at the manufacturer indicated on the packaging, it should be located in territorial proximity to the production region.

Black caviar price. The price of black caviar in most cases also indicates its origin. The underpriced caviar should signal to you about the danger of purchasing a counterfeit or hazardous to health product of unknown shelf life and place of origin.

Places where you buy caviar. You need to buy black caviar only in trusted stores. It is available for sale in almost all major retail chains. But caviar at a low price from private traders is almost certainly poaching caviar, obtained by the barbaric slaughter method and salted in violation of all conceivable norms. Also, the purchase of illegally obtained caviar is direct support for the poaching industry.

Do not buy caviar, which contains food additive E-239. Until 2008, it was used as a preservative, then it was banned since when decomposed in the acidic environment of the stomach, poisonous toxic substances (formaldehyde) are released. It is permitted to add preservatives E-200, E-201, E-202, E-203, E-211, E-212, E-213 to caviar.

When storing caviar in the refrigerator, it is necessary to observe the manufacturer’s temperature regime on the package. You should not store caviar in an open tin can; it is better to transfer it to a clean, dry glass container.

Types of Counterfeit (fake) Black Caviar

  • Colored caviar of non-sturgeon fish. They use grains of caviar from pike, cod, capelin or even halibut. It can be sold separately or mixed with real black caviar.
  • Artificial imitation of seaweed caviar.
  • Artificial imitation of tinted gelatin caviar with the addition of chemicals.

I would also like to talk about the purchase of black caviar obtained by poachers. Although it is inherently not a fake, it poses a huge danger to human health. Since the usual habitat and feeding of sturgeon are the bottom, it is important to understand that all toxic and harmful substances settle there in water bodies. Real black caviar, which is sold, is produced on aquaculture farms in environmentally friendly conditions that are safe for human health.

Selling caviar is such a lucrative business that some dishonest traders do not hesitate to cheat buyers. Under the guise of black caviar, they offer imitation or even artificial caviar made from seaweed at the beluga or sturgeon price.

For imitation, the caviar of pike, cod, capelin or halibut dyed with food dyes is often used. And it’s half the trouble if such caviar is sold at the appropriate price, much worse if the buyer pays for the counterfeit as for real sturgeon caviar while receiving a product that is far from the quality that he expected.

It is extremely dangerous to buy poaching caviar. In comparison with the products of aquaculture farms, such caviar is an environmentally unfriendly product. The fact is that the sturgeon belongs to bottom fish, it feeds at the very bottom, where industrial waste, toxins and other harmful substances can accumulate. Besides, poachers add harsh preservatives to the caviar, for example, boric acid, which violate the transportation conditions and temperature storage conditions.

Does Caviar Go Bad? Caviar’s Shelf Life


Сaviar is an expensive delicacy that has long been an invariable attribute of the festive table. However, like other types of food products, caviar has a certain shelf life, after which it becomes unsafe to eat. Let’s find out how caviar lasts and how to know if caviar is bad.

Every time you bring home this not a cheap delicacy, there is a risk of buying fake, substandard or simply spoiled caviar. The latter option is especially dangerous since eating spoiled caviar in food can cause unpleasant consequences for our health.

Does caviar go bad? Yes, caviar does go bad. What is the shelf life of caviar? If unopened caviar can last up to a year, opened caviar will only last for 3-5 days, depending on the container. Caviar must be kept in the fridge at a temperature of +2—+4°C, tightly covered with a lid. Failure to comply with these rules may result in food poisoning. 

Does unopened caviar go bad? Unopened caviar goes bad as well as opened caviar. Unopened caviar lasts for a year, provided that you store it in the fridge at a temperature of +2—+4°C. Unopened caviar should be kept on the top shelf of the fridge or next to a back wall, but not on the fridge’s door.

Ultimate Guide on Caviar’s Shelf Life

How long does caviar last in a tin can? How long does caviar last in the refrigerator? The shelf life of an open can of caviar in the refrigerator (+2—+4°C) is only one week, while unopened caviar will last till the date indicated on the package, which is usually one year. After you open a tin can of caviar, transfer it to another non-metal container. Do not store caviar in its original packaging due to metal oxidation.

How long does caviar in a glass jar? The shelf life of an open can is also no more than one week, an unopened can for the entire shelf life printed on the package. Caviar in a glass jar should also be stored with a tight-fitting lid, maintaining a temperature range of +2 to +4 degrees. To ensure the maximum shelf life, it is advisable to place a jar of caviar in the refrigerator’s coldest zone.

6 Mistakes When Storing Caviar in the Fridge — Find Out What Not To Do!

Mistake # 1 — storing caviar in the refrigerator in a metal container.

Do not store caviar in a tin can after opening it. Tin can lead to oxidation, giving a metallic taste to caviar and making it go bad. Transfer the caviar into a glass container and seal it with a lid.

Mistake # 2 — other food getting into the caviar.

You must take caviar with clean tableware. If food gets in the caviar container, it will start the fermentation process, which will lead to the caviar going bad.

Mistake # 3 — getting microbes into the caviar.

Before opening the tin can, you must rinse and wipe the container to avoid microbes getting in the caviar container. Microbes can not only reduce the shelf life of caviar but also lead to food poisoning.

Mistake # 4 — storing caviar without a lid. 

Leaving caviar in a refrigerator without a lid is a big mistake because the caviar will get the odor of other food in the fridge. Also, such storage leads to the evaporation of moisture and drying of the caviar.

Mistake # 5 — long freezing.

According to experts, freezing a delicacy is permissible, but this type of storage should be resorted to as a last resort. Caviar does not deteriorate in the freezer, but it loses its taste and becomes watery. Also, rich in various vitamins and microelements, caviar loses some of its beneficial properties or their effect decreases. Therefore, a reasonable decision is to purchase the delicacy in small portions and eat it for 5 days.

Can caviar be stored at room temperature? Remember, though, that caviar cannot be stored at room temperature. It must be stored in the fridge or freezer.

If you need to freeze caviar, do it only once. Re-freezing will destroy all the properties and taste of the caviar, making it absolutely inedible. Amino acids, vitamins: E and group B, polyunsaturated fatty acids suffer the most from low temperatures. You need to defrost caviar not at room temperature but in the refrigerator. It will take at least 24 hours.

Mistake # 6 — touching caviar with your hands.

Our skin is the habitat of various microbes. Some of them are useful (resident), others are harmless, but pathogenic ones cause harm when they get into certain conditions. By touching the caviar, we enable our microbes to migrate to the product. The consequences can be very different: the delicacy will deteriorate faster, become inedible, etc.

How to Tell If Caviar Is Bad

Here are some simple ways to tell if caviar is spoiled:

  • Horrible Smell

The smell of spoiled caviar is simply impossible to confuse with anything as protein breakdown products “smell” so specifically that there is usually no doubt about the product’s spoilage. The bad news is that if the manufacturer or distributor knows in advance that the caviar is spoiled, and try to get rid of bad caviar by selling.

Good, fresh caviar should have only a faint and pleasant smell of the sea. All other aromas, including the smell of rancid fat, alcohol, oxidized metal and rotten fish, are signs of spoiled caviar, which should be in the trash can, not on the festive table.

  • Caviar Has a Bitter Taste

While the caviar of some fish (for example, sockeye salmon) is bitter by itself, in the caviar of other fish, there should be no bitterness at all, even a slight aftertaste.

Why can caviar have a bitter taste?

  • While cutting the fish, the technology of caviar extraction was violated (the gallbladder was damaged);
  • Preservatives prohibited for use were used (in this case, they are not even indicated on the package);
  • Fat oxidation occurred because the caviar was in the open air for a long time;
  • The caviar was stored incorrectly or subjected to the freezing-thawing processes.
  • Caviar Eggs Are Dark

If you see that caviar eggs acquired a dark color or are rotting, throw them away immediately, or you can get severe food poisoning.

  • Caviar Is Sticky

The caviar is bad if covered with a slippery, dark-colored mucus that remains on the fingers.

And the last thing. If you have even the slightest doubt that the caviar is spoiled, it is better to throw it away. Believe me, the money lost on an unsuccessful purchase is incomparable with the harm that you inflict on your body by tasting spoiled caviar.

Is Salmon Roe Healthy? Salmon Roe Health Benefits Ultimate Guide


Salmon roe is a real concentrate of useful vitamins and microelements. Do you know why? Because any roe is the embryo of a valuable fish species. This means that it has everything you need for health and proper development.

Almost thirty percent of salmon roe is easily digestible protein. Salmon roe also contains a vitamin complex (vitamins A, D, E, C, group B) and various minerals such as sodium, calcium, zinc, iron, sulphur, phosphorus. Salmon roe also contains fatty acids, in particular omega-3.

Is salmon roe healthy? Salmon roe is extremely healthy. Salmon roe prevents the development of atherosclerosis and supports immunity. Calcium in salmon roe strengthens bones, hair and nails. Salmon roe has a beneficial effect on blood circulation, lowers blood pressure and reduces the risk of developing cardiovascular diseases. It also increases blood hemoglobin.

7 most important health benefits of salmon roe:

  1. Boosts immunity.
  2. Strengthens the heart and blood vessels.
  3. Reduces the risk of cancer.
  4. It energizes and relieves you from stress.
  5. Improves eyesight.
  6. Retains youth.
  7. Strengthens the joints.

Salmon Roe Health Benefits and Nutrition Facts

Salmon roe prevents rickets.

Salmon roe contains a lot of vitamin D, which is the main product that prevents rickets’ development. This vitamin is produced in the body on its own under the influence of sunlight, but, despite this, there is often a lack of antirachitic factor. Therefore, vitamin D must be extracted from a variety of foods. The most common source of this substance is fish oil, but salmon caviar is much tastier and more pleasant, and no less useful;

Salmon roe nourishes nerve cells with energy.

Eggs of salmon fish are rich in lecithin, which has a beneficial effect on the nervous system’s functioning, improving the activity of the brain. The polyunsaturated fatty acids in salmon roe also provide a full brain function, and acetylcholine strengthens memory. Salmon caviar has a balanced composition of vitamins, proteins and fats.  The substances that make up the fish eggs, when split, release an abundance of energy, replenishing the depleted body of a person who has undergone a serious operation or illness.

Salmon roe stimulates the production of sex hormones.

Regular consumption of salmon roe improves the condition of the male reproductive system, and its nutrients restore reproductive functions and stimulate the production of sex hormones;

Salmon roe contains a large amount of protein.

Red caviar is a real fish egg, rich in all vital components in a concentrated form, which in small doses ensure the full development of the embryo and the normal functioning of an adult;

Salmon roe strengthens the immune system.

This is due to the presence of vitamins A, B, C, D and E in salmon roe, as well as mineral compounds such as magnesium, zinc, potassium and sulphur, the lack of which leads to a weakening of the body, lethargy and its vulnerability to colds and viral diseases;

Salmon roe strengthens bone tissues.

The advantage of salmon roe over other seafood is that it contains a large amount of calcium in its composition. Salmon roe consumption strengthens bone tissues, contributing to the prevention of many diseases of the musculoskeletal system. In this regard, salmon roe is necessary for pregnant women and children;

Salmon roe stimulates the work of the cardiovascular system.

Frequent consumption of salmon roe naturally raises the level of hemoglobin in the blood. Women often suffer from a lack of this component during pregnancy. Also, salmon roe is rich in sodium, which dilates blood vessels, thereby improving blood circulation, normalizing blood pressure, preventing the accumulation of blood clots, and developing atherosclerosis.

Sodium also normalizes kidney function. And the effectiveness of this element for the cardiovascular system is complemented by potassium, which strengthens the walls of blood vessels and has a beneficial effect on hematopoiesis;

Salmon roe improves eyesight.

This is due to the presence of vitamin A in the delicacy, although, to prevent diseases of the visual organs, it is recommended to use other products, for example, carrots, which contain much more vitamin A;

Salmon roe prevents cancer.

Salmon roe neutralizes the development of cancer cells. In numerous studies, lysine, which is part of salmon roe, has proven its usefulness for the prevention of oncological diseases. The action of lysine is enhanced by vitamin C and other unsaturated fatty acids with antioxidant properties;

Salmon roe is good for your skin.

Salmon roe improves the condition of the skin and accelerates the treatment of an abundance of skin diseases. By consuming a salmon egg internally, you can improve the treatment of skin conditions such as psoriasis, eczema and dermatitis. A lack of vitamins A, D and E in the body, which are abundant in the composition of caviar, is the cause of old age and unnatural skin color, brittle hair and nails;

Salmon Roe Nutritious Facts

  • Highly Digestible Protein

There are 32 grams of protein per 100 grams of salmon roe. Moreover, it is absorbed by the human body much easier than “meat” protein, within an hour, without leaving an unpleasant heaviness in the stomach.

Also, the salmon roe protein belongs to the “elite” varieties as it includes a full set of amino acids, some of which are even considered deficient (indispensable). Metabolism begins to work to the fullest, and you feel an unprecedented rise in strength and energy after eating salmon roe.

  • Vitamin A

This vitamin is the first assistant of our immunity: it actively removes toxins, improves vision, strengthens blood vessels. This property of salmon roe is used by those who want to quickly recover from a serious illness or restore a weak immunity.

  • Vitamin B

This vitamin directly affects the functioning of our brain and nervous system. So, if one of these days you have an important speech before the management and you need to mobilize all your intellectual potential – eat a sandwich with red caviar.

Besides, vitamin B stimulates the liver and pancreas activity and plays an active part in accelerating metabolism. It’s not for nothing that caviar is an indispensable attribute of any plentiful feast.

  • Vitamin D

Vitamin A is one of the main “builders” of our bones. Therefore, it is beneficial for pregnant and lactating women to eat salmon roe to prevent rickets of a child. If you regularly eat salmon roe after serious injuries and fractures, your bones will grow together faster and become even stronger.

  • Vitamin E

It is also called “sex hormone”. It is this vitamin that is responsible for the normal metabolism in the sex glands.

  • Polyunsaturated Fatty Acids

These useful little cells tirelessly remove harmful fats from our body, which cause the terrible disease of old age — atherosclerosis. Almost all of us are susceptible to atherosclerosis, but its onset can be delayed. Scientists have proven that people who regularly eat salmon roe retained a clear mind and memory longer.

To find out the benefits of salmon roe for heart health, it is worth remembering the unsaturated fats it contains. Salmon roe is extremely healthy for your heart since it:

  • Slows down the formation of sclerotic plaques;
  • Reduces the risk of venous thrombosis;
  • Activates blood circulation, including cerebral;
  • Fats and proteins contained in salmon roe stimulate cell regeneration and normalization of blood pressure. Salmon roe is healthy for people with weak immunity, initial stage hypertension, diseases of the organs of vision, anemia, nervous and physical exhaustion.

Is salmon roe fattening? Salmon roe is very high in calories — about 250 Kcal per 100 g of product. So, it cannot be called a dietary product, but at the same time, it is not fattening because you will need to eat hundreds of grams of salmon roe every day. Obviously, not many people can afford it.

Salmon roe contains proteins and fats easily absorbed by the body. Because of this, salmon roe is often included in weight loss diets by obese people.

  • Iodine

Lack of iodine in the body leads to disorders in the thyroid gland. Few people know that it is easy to make up for its deficiency by taking pills and tasting a couple of tablespoons of delicious salmon roe.

  • Folic acid

Do you want to get fewer colds in the midst of a flu epidemic? Eat salmon roe. After all, folic acid, which it contains, maintains our immunity in a “working” state.

  • Minerals

There are so many minerals in salmon roe — potassium, sodium, zinc, iron, cobalt, copper. All these trace elements are present in all our tissues and biological fluids, and they need to be replenished from time to time. It is much nicer to do this by eating salmon roe with butter than to swallow poisonous-colored pharmaceutical pills in packs.

  • Lecithin

Lecithin in salmon roe reduces cholesterol concentration in the blood and postpones aging for a couple of years, and stimulates the immune system. Salmon roe improves blood circulation, which means that the likelihood of dangerous blood clots is significantly reduced.

Salmon roe’s beneficial properties have a beneficial effect on our skin, making it elastic and healthy. It’s not for nothing that all decent cosmetology laboratories are constantly developing effective skincare products based on extracts from salmon roe and sturgeon caviar.

High-quality salmon roe is a very concentrated product. Now it isn’t easy to find natural caviar since almost all of it contains preservatives. Previously, urotropine was added to salmon roe, which could cause kidney cancer. Nowadays, it is added less often, but antibiotics are still added to extend salmon roe’s shelf life.

Pure salmon eggs contain a whole line of useful unsaturated fatty acids: omega-3, omega-6, omega-9. Salmon roe prevents cardiovascular diseases, removes bad cholesterol from the body, and prevents atherosclerosis. If salmon roe is too salty, it will retain fluid in the body and increase blood pressure.

Salmon roe has long been famous for its increased popularity among people of different classes. And if now it is used as a delicacy, then earlier the inhabitants of the Far East even fed sled dogs with salmon roe since it was believed that it was salmon roe that gave the dogs the strength to resist stress cold.

Salmon Roe Drawbacks and Risks

What are the health risks of salmon roe? Salmon roe does not have health risks, but sodium in it can disrupt metabolic processes. Doctors also do not recommend eating salmon roe in its “pure” form for people with diagnosed kidney disease, as it contains too much salt.

And if you prefer sandwiches with butter and a delicacy, then immediately get ready for the fasting days – such a combination of high-calorie red caviar and butter leads to the accumulation of excess weight.

Experts call cholesterol in salmon roe a disadvantage, but it is an important component for the nervous tissue and cell membranes. Cholesterol is harmful only in excess; moreover, this product contains lecithin, which immediately neutralizes this substance.

How much salmon roe should I eat daily? You should eat 3-5 teaspoons of salmon roe daily to get all the necessary vitamins and nutrients and not overdose on them and make yourself sick.

You don’t have to overeat to benefit from the salmon roe. It is enough to eat this unique delicacy periodically. If overeating, caviar can harm the body. The optimal amount is 2 sandwiches because caviar contains a large salt, which retains water and can disrupt metabolism.

Remember that poor quality salmon roe is dangerous to health. Before being sold on store shelves, caviar must go through a long and careful processing process. But not all manufacturers are conscientious, many of them are poachers who do not have special enterprises and resort only to the preservation and salting recipes available to them.

Incorrectly prepared salmon roe contains urotropine, a preservative hazardous to health, which prolongs the shelf life of the product. But not so much urotropine is harmful as formaldehyde, which is a product of its decay. Under the influence of enzymes and in an acidic environment, urotropine decomposes and creates toxins, and after several months of storage, it turns into a cellular poison — formaldehyde. Accumulating in the body, it damages the nervous system, kidneys, liver and eyes.

The benefits of salmon roe for the body are obvious. However, it should be remembered that salmon roe is not heat-treated, so it is not recommended for children under three years old. Also, if you have kidney problems you suffer from puffiness – it is not recommended to eat caviar in large quantities due to the high salt content.

Salmon roe contains proteins, fats, vitamins and minerals. It has no carbohydrates at all. This is a product that is easily digested completely and completely. And for the benefits of red caviar for the body to be complete, you should not consume it with additional fats and carbohydrates.

What Does Salmon Roe Taste Like?


Good-quality, fresh salmon roe tastes good. It is sweet, salty and bitter at the same time. Salmon roe is a decoration of a festive table and a storehouse of many vitamins and minerals. It contains vitamins of group B (B1, B2, B5, B9 folic acid), A, E, D,  calcium, potassium, magnesium, iron, phosphorus and iodine.

What does salmon roe taste like? Salmon roe has a somewhat bitter taste, but it does not indicate the roe’s poor quality. Salmon roe has a tender, soft, creamy, salty taste and fishy smell. Salmon eggs are easily separated and are bigger than sturgeon caviar. Salmon roe is of the same size, transparent and golden-orange or bright red in color. 

Salmon Roe Taste Ultimate Guide

Salmon roe should taste salty. It can be moderately salted or very salty, but you should not taste a lot of bitterness. If the salmon roe is bitter, it was prepared either from old, frozen raw materials, or too many different “chemicals” were added. The eggs themselves should be elastic, but with light pressure, they should burst in the mouth, leaving a characteristic delicate aftertaste and in no case stick to the teeth.

There should be no characteristic presence of the smell of fish oil and, in general, a foreign smell. Poor-quality salmon roe is just characterized by a chemical smell, through which it is impossible to understand what is in the jar at all.

Salmon roe does not mean that the product is directly related to salmon. It implies that the roe was taken from one of the salmon family species like pink salmon, salmon, chum salmon, coho salmon, sockeye salmon, brown trout, chinook salmon, etc. The collective names of several fish species include salmon and trout.

The salmon roe of different salmon species is not the same in color, size and taste:

  • Chum salmon. Eggs with a diameter of 5-7 mm, orange-red or pale red with an orange tint.
  • Pink salmon. The diameter of the eggs is up to 5 mm, medium size, light orange color.
  • Sockeye salmon. Eggs are small, about 3 mm in diameter. The color is bright red, dark red. Thus often, inexperienced buyers take this caviar for a low-quality fake. But the bright color is a feature of sockeye eggs.
  • Coho salmon. Eggs are small, up to 4 mm, slightly bitter in taste, of burgundy color.
  • Trout is the smallest in the salmon family, no more than 2-3 mm, does not taste bitter, the color is yellow or bright orange.
  • Chinook salmon has the largest roe of 6-7 mm in diameter. The color is deep red. The taste is bitter-spicy.

Sometimes some salmon roe is bitter, but this is not a sign of a poor-quality product, but rather a peculiarity of taste. So the most obvious bitterness is found in sockeye salmon roe. Also, eggs of coho salmon and chinook salmon may have a slightly bitter aftertaste. The most common salmon roe taste is soft and creamy pink salmon and chum salmon.

The main signs of a quality salmon roe are salmon eggs being of the same size, light, transparent, without excess liquid, not wrinkled, without bursting individual eggs. It can have different colors: from amber (pink salmon) to golden orange (chum salmon) and bright red (coho salmon, salmon).

A common misconception is that preservatives spoil the taste of salmon roe. It is not true at all. Preservatives prevent the growth of microorganisms in the salmon eggs. Sometimes manufacturers do not add anything but salt to the salmon roe. But its shelf life does not exceed 4 months. The preservatives keep salmon roe’s original useful and taste qualities for 12 months. It is necessary because tender caviar cannot be sterilized — it will turn into a mushy mixture.

What is the best salmon roe? The best salmon roe is where the eggs are of the same size and color and can be easily separated from each other. Good salmon roe does not have a pungent smell but smells like fresh fish. Salmon roe should be either of golden orange, amber or bright red color. 

The highest quality salmon roe is the one that is salted directly on fishing boats or in factories on the river bank. Cheaper caviar, which was frozen before salting, will also remain real, but it loses taste and quality compared to freshly processed caviar. Do not try to save money on buying average-quality salmon roe. It is better to spend a little more money and enjoy fresh, high-quality, tasty and healthy salmon roe.

Another distinguishing feature of real and high-quality salmon roe is the so-called “eye” on the eggs. This speck in the center is darker in color than the egg itself. Artificial caviar does not have it.

It is impossible to assess the quality of salmon roe in tin cans visually. But there are other signs to look out for. The tin can should not be bloated, rusty, wrinkled, and all inscriptions should be legible. The contents of the jar should not gurgle when shaken.

Salmon Roe Health Benefits

Is it safe to eat salmon roe? Fresh salmon roe from trusted manufacturers is completely safe to eat. Salmon roe is a unique product that is useful for absolutely everyone — women, men, children (over 3 years old) and the elderly. Salmon roe facilitates weight loss and is indispensable for sports and fitness. Salmon roe is a great option for breakfast and dinner. 

Salmon roe is extremely healthy as it is a real storehouse of vitamins and minerals. It contains vitamins of group B (B1, B2, B5, B9 folic acid), A and E, vitamin D, as well as calcium, potassium, magnesium, iron, phosphorus and iodine (in 100 g of salmon roe, there are 2 daily norms of iodine for an adult).

Also, salmon roe is a source of high-value protein that is easy to digest. 100 g of red caviar contains 30-32 g of protein, which is 50% of the adult’s daily requirement. For comparison, 100 g of beef contains 19.5 g, and 100 g of cottage cheese only up to 18 g of protein.

Salmon roe contains 12-13% of easily digestible fat. In general, the energy value of 100 g of caviar is higher than that of dietary meat, fish and dairy products. Salmon roe also contains valuable polyunsaturated fatty acids Omega-3, which are not produced by the human body. 100 g of caviar contains more than 5 daily norms of Omega-3 for an adult.

A striking example of regular consumption of red caviar is the Japanese, who are known for their health and are long-livers. By the way, Japan buys 50% of the total world volume of salmon roe. In Japan, red caviar, like other seafood, is an integral part of the traditional national cuisine. Considering the enormous benefits of salmon roe for the body, it is time to introduce this tasty and healthy product into our daily diet.

By the way, the standard daily intake of red caviar is 15-20 grams for an adult, which is only 1-2 teaspoons of salmon roe.

Why Is Salmon Roe So Expensive?

Why is salmon roe so expensive? The quotas for catching salmon are decreasing every year, and it makes salmon roe very expensive. Salmon roe goes a long way before getting to our table. It needs to be extracted, washed, salted, put in the containers, shipped and stored. All this makes salmon roe an expensive delicacy that not many people can afford. 

Of course, only real and high-quality caviar of wild salmon fish is useful. Experts advise approaching the choice of red caviar seriously because there are many counterfeit products on the market. When buying salmon roe, choose products from only well-known brands that have been on the market for a long time, have a good reputation and value consumer confidence.

How to Freeze and Defrost Salmon Roe?


The taste and appearance of salmon roe (red caviar) directly depend on how you store it. In our last research on how to store salmon roe, we concluded that salmon roe can be frozen. Now let’s find out how to freeze and defrost salmon roe to preserve its nutritional value and taste.

How long does salmon roe last in the freezer? Salmon roe can last up to a year in the freezer, provided that it was salted, pasteurized and packaged in a sealed container. Fish roe can be kept in the freezer for up to a year.

Freezing Salmon Roe – Can You Do It?

How to freeze salmon roe? Here are some tips on how to freeze salmon roe:

  • Before freezing, salmon roe must be placed in a colander and rinsed, letting excess liquid drain. Then the caviar is salted with a little vegetable oil and sorbic acid added to it.
  • Put the salted salmon roe in small clean, dry glass containers. Seal the containers.
  • Put the salmon rot in the freezer, set to the “fast freeze” mode.
  • Make sure there are no temperature drops in the freezer.

The salmon roe for freezing must be natural, of high quality and fresh. It must have a uniform color, crumbly structure. If you have purchased salmon roe by weight, it must be frozen on the first or second day after purchase. If the salmon roe is canned, it must be frozen no more than 3-4 days after opening. After opening the tin, the caviar must be poured into a glass container.

Before freezing, salmon roe must be placed in a colander to remove the liquid. Some advise you to rinse the caviar with drinking water, re-salt and pack in jars. But after this freezing method, the caviar turns out to be more watery, and the eggs may burst. Therefore, I recommend that you simply drain the liquid from the caviar, gently stirring it with a spoon in a sieve.

If you intend to increase the shelf life of caviar, do everything possible to lose the valuable qualities of the delicacy. It is necessary to use dry and clean jars (made of glass) for storage, which can be hermetically closed, and monitor the temperature in the freezer to reduce the risk of temperature fluctuations.

Next, you need to prepare the container for freezing. Do not freeze caviar in plastic containers or disposable cups so that the salty product does not react with the polymer material. You should use glass containers instead.

In glass jars, gently spoon the caviar, filling in 50-80 or 100 grams. The smaller the volume, the easier it will be to eat it within 1-2 days after defrosting. Pour odorless vegetable oil into each jar of caviar — 1 tsp for 50 g of caviar. Gently shake the jar so that the vegetable oil is distributed throughout the caviar. You do not need to stir with a spoon. Vegetable oil during freezing will protect the eggs from breaks and damage. Salmon roe frozen in this way will retain its appearance, structure, and taste.

Close the jars with caviar very tightly with a lid, pack in several bags, and tying them tightly. Caviar is a very delicate product. If during freezing it absorbs foreign odors, its quality will be lost forever.

Sign the jars of caviar, indicating the product’s weight, the type of the caviar (chum salmon, pink salmon, trout, etc.), and the date of freezing. Place the salmon roe containers in the freezer at -18 degrees.

If you immediately get the frozen salmon roe from the freezer and put it on the table in a warm room, then there is a high probability of getting a sticky watery substance instead of salmon eggs.

It is strictly forbidden to refreeze salmon roe. Not only will the salmon roe lose all its vitamins and nutrients, but it can also be dangerous for your health. 

Why can salmon roe freezing be dangerous? In salmon roe composition, there are many substances (amino acids, polyunsaturated fatty acids, vitamins, useful minerals) that are destroyed or lose some of their properties at low temperatures. In particular, when frozen, vitamins of groups B and E are not preserved. Also, eggs burst under the influence of low temperatures, the liquid flows out, and the product turns into a homogeneous mush.

Under the right conditions of freezing, useful vitamins and microelements are preserved (their loss is no more than 15%, while as much as 30% is lost during heat treatment)

Of course, fresh salmon roe is a lot better than frozen, but if you follow all the rules above, salmon roe will preserve its structure, appearance and nutrients.

Defrosting Salmon Roe

If you choose to freeze salmon roe, you need to know how to defrost it properly. Let’s dive into the details.

How do you defrost salmon roe? Defrost salmon roe on the fridge’s bottom shelf at a temperature of +5°C for 12 hours. Then move the salmon roe to a cool windowsill or a top shelf of the fridge and leave for another hour. Once the roe is thawed, it is ready to be served. Caviar will not be watery or smell fishy after gradual defrosting.  

Do not re-freeze caviar. After defrosting, it should be eaten within 1-2 days. The shelf life of caviar in the freezer is 12 months at a temperature of -18°C. Make sure that there are no temperature fluctuations in the freezer.

No matter how correctly and consistently you defrost the caviar, its taste will differ from the original, and, most likely, it will not be possible to avoid damaged and deformed eggs.

Freezing is not the best way to store red caviar, but it can be used if you follow the rules in this article. Salmon roe will not lose its quality if it is frozen in fast freeze mode.