Many gourmets have long appreciated the taste of such seafood as halibut caviar. Reviews of connoisseurs indicate that it does not at all look like the taste of real black caviar, but it has the same rich composition of vitamins and minerals. Traditionally, such caviar is considered a delicious product, although it costs much cheaper than caviar of sturgeon.
What happens to halibut caviar
Today on sale you can find halibut caviar in two forms - natural and dyed. The natural color of this product is beige, almost white. However, in order to give grains a more noble appearance and similarity to caviar of fish of valuable species, many manufacturers color the product with food colors. So, due to the influence of the dye E151, caviar becomes black. To add the desired shade, squid ink is sometimes used as a natural dye.
Natural caviar of the flatfish family (halibut), which can be found on the free market, is divided into:
- ovaceous, prepared from immature ovaries with a weak grain without separating the film;
- ice cream prepared as a raw material for further processing;
- pasteurized, salted in a dry way and packaged in containers;
- salted and dried, offered by manufacturers as a separate weight product prepared from roe caviar;
- breakdown prepared from salty mature grain, freed from films.
Judging by the reviews, halibut caviar breakdown is considered the most delicious. Usually on store shelves it can be found in glass or tin packaging.
Product Description
High-quality halibut caviar has a uniform consistency, consisting of pure ripe grains of the same size. Such a product is a real storehouse of useful trace elements necessary for the full functioning of the human body. Easily digestible proteins, polyunsaturated fatty acids and essential nutrients that make up this seafood are able to charge with energy for the whole day.
Halibut caviar black breakdown (gourmet reviews indicate) has no special taste differences from unpainted, however, due to its color, it makes the dish more appetizing. It tastes good, nutritious, but it does not cause a feeling of heaviness. It has a pronounced fish smell. Such a product is often used for sandwiches, salads, canapes, as an original filling for tartlets and other dishes that decorate the festive table.
The taste and color ...
Of course, the taste of halibut caviar is very different from the taste of sturgeon black caviar. This does not detract from its unique beneficial properties. That is why many doctors and nutritionists strongly recommend adding such a delicacy to your daily diet. The main thing here is to comply with the measure so as not to harm your body: in addition to the unique beneficial properties, this product also has some limitations.
Dietary and nutritional properties of halibut caviar
The reviews of nutritionists who recommended this product as part of therapeutic diets indicate that its benefit lies in the distinctive ability to regulate many biochemical processes in the body. The use of this seafood contributes to:
- prevention of iodine deficiency;
- lowering blood pressure;
- controlling harmful cholesterol in the body;
- reducing the risk of developing diseases of the cardiovascular system;
- prevention of inflammatory processes in the human body;
- restoration of damaged body tissues;
- improving the work of the female reproductive system.
According to some experts, halibut caviar has a positive effect on the functioning of the organs of vision. It is recommended to maintain vitality and good mood.
The useful properties of this product are not only the conclusions of doctors. Halibut caviar (according to cosmetologists) is an excellent source of collagen - a substance very useful and necessary for our skin integuments and connective tissues. Regular use of this seafood improves skin elasticity and eliminates its “sagging” after rapid weight loss. It helps to quickly restore muscle tissue, so it is often entered in the menu of athletes and bodybuilders.
Delicacy harm
Despite the excellent beneficial properties, the harm of excessive use of black caviar of halibut is also known. Reviews of many connoisseurs of this product indicate the possibility of allergic reactions of the body. Most often, they appear as an imaginary cold: swelling of the nasopharynx occurs and a runny nose appears.
Serious food poisoning is possible when consuming poor-quality or insufficiently fresh caviar. Therefore, gourmets are advised to choose either a frozen version or canned, but with a "good" shelf life. Salted caviar is undesirable for lactating women and people suffering from both signs of hypertension and symptoms of hypotension.
This seafood is not recommended for patients suffering from diseases of the genitourinary system, gall bladder and liver. In general, the salted caviar of halibut is breakdown (reviews and recommendations of all the same nutritionists indicate this), it should be used dosed. The optimal daily intake for an adult is 2-3 tablespoons.
Russian manufacturers
The shelves of modern supermarkets are full of a wide variety of types of seafood, but there are not so many responsible suppliers of fish caviar. Nevertheless, in recent years, products under the Avistron trademark have been increasingly seen on shop windows. Black halibut caviar (reviews on other products of this manufacturer are mostly positive) is in special demand. Many housewives purchase this delicacy in order to surprise and please the household with original and delicious dishes or as a variety for a festive table.
Halibut caviar in combination with cheese and cream fillings, fresh cucumbers and boiled eggs allows dishes to sparkle with new taste notes. Yes, and the appetizer, decorated with black grains of halibut caviar, looks bright and festive.