A product such as herring caviar is known and loved by gourmets from all over the world. It is widely used in both European and Asian cuisines. The centuries-old culinary traditions of Russia also could not do without herring caviar - from time immemorial it was served in Russia at the tables of the sovereign and the nobility, and the families of ordinary fishermen often enjoyed this delicacy.
Product geography
The main part of the herring harvested in the upper layers of the water came to throw eggs there. In the old days, in some regions, fish got stuck in such dense schools that the sea surface became silver. On average, spawning lasted about two weeks. During this time, the water simply became cloudy from milk, and caviar covered the surface of pitfalls, plexus of algae, rocks. Today, it will not be possible to see such a miracle, because industrial catch is yielding results. Currently, not only herring itself, but also caviar is of considerable interest to fishermen from the countries of Northern Europe, Russia, Canada and the USA. The main share of production is in the North Pacific. Herring roe is especially appreciated by the inhabitants of the Land of the Rising Sun. Unlike Europeans and Russians, the Japanese prefer not to salted caviar, but to harvest already milled onto kelp.
Species and varieties
Salty herring caviar is the most common product on the European market. To prepare it, the eggs are released from the oysters, salted in oil, spices, marinade. Various caviar pastes are made from breakdown caviar, mixed with butter, soft cheese, and an egg. Respect the Europeans and caviar. It is fried in batter and served with toast.
Hawk herring roe is very much appreciated in Japan. It is pickled in a mixture of soy sauce, mirin and spices, and then used to prepare traditional dishes. For example, nigiri is often prepared from herring caviar. Dry salted caviar is also used for making sushi and as the main flavoring ingredient, and for decoration.
But most of all, the Japanese love kazunoko-kombu - an unusual appetizer of caviar, collected and salted right along with seaweed. This product, characterized by its expressive taste and amazing crunch, is served in small eateries and in the most luxurious restaurants.
Beneficial features
A and D are the most valuable substances that herring caviar contains . The benefits and harms of this product have long been described by nutritionists. The main thing to know about the caviar of this fish is its high glycemic index. People who follow this indicator in products should be careful. In addition, like any salty product, caviar affects the water-salt metabolism in the body. This product should not be full enough for those who suffer from edema or have kidney problems.
However, the benefits of dishes with herring caviar are enormous. In addition to the most valuable vitamins, it contains a number of trace elements, including iodine, selenium, magnesium, cobalt, calcium and other substances necessary for health.
Well, everyone probably knows about the benefits of fish oil since childhood. Herring meat, milk and caviar contain a lot of it. Fishermen say that the farther north a fish is caught, the fatter it is - after all, fat helps keep you warm. By the way, the fat found in milk and caviar is absorbed much better.
A lot of herring and amino acids, including essential ones. The above is enough to include herring caviar in your diet more often. Do not forget about the calorie content of caviar - it is 220-225 kcal per 100 g of product. This is even more than the calorie content of fatty herring meat.
Taste qualities
Nutritionists say herring roe is very nutritious. It has a bright characteristic aroma. Her taste depends entirely on the way she was cooked. Caviar absorbs salt and spices very well.
The eggs are relatively small, they do not burst on the teeth, crunch. Breakdown caviar usually has a mushy consistency, it is viscous and salty. With the help of the marinade, you can give it pungency, sourness, spice.
Herring caviar is denser and drier. The Japanese first salted it in a strong brine, and then soaked in slightly salted brine. By the way, Far Eastern cooks assure that soaking in fresh water will only spoil the product - salt will come out of the upper layers, and the deep ones will remain salty. Therefore, they also use brine for soaking.
Cooking Application
Herring caviar is often used in the preparation of nigiri sushi. It is used for many other traditional dishes. Herring caviar is often served in Japan with soy sauce, rice, and stewed vegetables. The leaves are rolled in a mixture of red pepper and other spices, tinted with natural dyes. The calorie content of caviar, its excellent taste and aroma determine the Japanese love for this product.
In European cuisine, raw cold caviar is prepared from raw caviar. Serve them with wheat or rye toasts. Delicacy oil, pastes, pastes are used to stuff profiteroles, pancakes and flounces, decorate canapes with them, served with shu rolls. Boiled potatoes or rice are served as side dishes for caviar dishes.