Tips on choosing red salmon caviar TM Lemberg

Caviar must be chosen by taste, as all salmon caviar is different in taste, for this reason, you need to decide what kind you like best. Just outward signs of difference - the color and grain size. Some like big, with it, the bigger the better, other midsize someone nice to eat chalk grain, as well as those who have size does not matter. In terms of color, then of course we must distinguish between American and Norwegian salmon roe are similar in color, but differs characteristically Russian, Russian caviar has a rich color, close to the orange - red, respectively, American has just orange. And of course the Russian caviar is good, only the first half of the year after harvest, then it starts to flow, and American and Norway's frost, unlike Russian (it added preservative), and it can be eaten within two years from the date of the catch, just unfreeze. From this advice: try all kinds of salmon that sockeye, trout, chinook, coho, pink, chum, masu, whitefish, trout and make your conclusion, and as soon as you can determine what caviar delicious American, The Norwegian or Russian. Pleasant choice and appetite.