Red caviar

Red caviar in Switzerland has a red-orange to ruby color and some munchy goodness. It comes from salmon harvested in the waters of the Pacific, particularly in Russia and Alaska. The delicacy adds some subtle brininess to its delicate sweetness. It is great when eaten raw or added to any meal.

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What does Red caviar look like?

Here are some characteristics of the red caviar:

  • Red caviar eggs are between 2 and 5 mm. The size depends on the salmon species from which it was sourced.
  • You will find with deep red to reddish-orange color. The sockeye variety has a dark red caviar, while chum salmon has a reddish-orange hue.

What makes Red caviar special?

Most red caviar lovers enjoy a mix of its unique flavor and complex nutritional profile. Its rarity makes it a special dish or food addition. Here are some of the nutritional benefits you get from it:

  • It is a natural source of amino acids for muscle health and energy.
  • High in omega-3 fatty acids that help reduce inflammation and support brain function.
  • Caviar comes loaded with vitamins B12, A, and D.

Types of Red caviar flavors

Red caviar comes from wild salmon species like coho, chum, and sockeye. The flavors are tied to the species it is harvested from:

  • Chum red caviar: You will notice that Chum’s variety has large, buttery eggs with a buttery yet mildly salty taste.
  • Sockeye red caviar: It has a strong salty punch, a firm texture, and a lingering umami taste.
  • Coho red caviar: Coho produces small eggs that balance sweetness with a hint of saltness. They also have a silky texture.
  • Pink red caviar: Despite the name, the eggs are orange-red, with a mix of gentle sweetness and mild brininess and an accompanying creamy pop.

Indulge in some luxurious fish gooey today! It is rich in amino acids, omega-3 fatty acids, and lots of vitamins. You also treat yourself to a savory dish addition.