Citizens of the post-Soviet space at the word "caviar" involuntarily recall the shots from the film "Ivan Vasilievich is changing his profession." Do you remember? “Black, red and overseas caviar - eggplant !!!” Now times have changed, and already overseas product from grated zucchini we eat from large bowls. But black and red caviar has become a sign of a great holiday. After all, the prices for it are such that only in the New Year and you allow yourself to open a jar. It’s even more offensive if a low-quality product comes across. In order not to get into trouble, read this short guide to the world of caviar. We will tell you how to choose jars and what should be indicated on the label. In this case, the focus of our attention will be sockeye salmon roe. She is especially loved and revered abroad, although she is not very popular among domestic consumers. But in vain. We will try to debunk the black myth that sockeye salmon is an outcast in the glorious salmon family.
Red and black
It's no secret that caviar is a fish egg, from which, after fertilization with male milk, a fry is born. Therefore, this seed contains many nutrients and useful minerals necessary for the development of a new organism. Moreover, all fish (except viviparous) spawn eggs: perch, pike and even roach. All kinds of this product are helpful. But only a few are tasty. Only caviar of sturgeon and salmon fish is recognized as a delicacy . And here, it seems necessary to debunk the myth number 1. Say, black caviar is better. After all, in cost it is significantly superior to red. In fact, pricing depends on the rarity of sturgeon fish - stellate sturgeon, beluga, sterlet. Salmon are much more common, from which red caviar is extracted: sockeye salmon, chum salmon, pink salmon, trout, chinook salmon, coho salmon, and sim. But some species of this family are also listed in the Red Book. Therefore, caviar of chinook salmon and sims is very difficult to find on sale, and it is worth it, like black.
How to choose a delicacy
How not to get lost among the numerous offers of red caviar producers? First of all, we carefully study the text of the label. Blend is good in wine, but not in caviar. The jar should indicate which fish it was extracted from. To the question of which is better - pink salmon caviar or sockeye salmon, we will answer later. And now just indicate the criteria for a quality product. Glass jars are preferable to metal. After all, this is how we can view the contents. The eggs should be of equal size, not sticky, for the most part whole, of uniform color. A bright ruby color may be evidence of falsification (with the exception of sockeye salmon and chinook salmon caviar). The usual color is orange with a transition to pale red. The date of manufacture of the product is of utmost importance. If autumn or winter months are indicated on the label, caviar is obtained from frozen fish.
Granular or spaced?
In these terms, there is a difference in processing methods. In the body of a female fish, caviar is enclosed in a pouch - a pail. When it is cut, the grains are ground through a grate, and then put in a brine, where they lie for about ten days. Then the necessary preservatives are added to them and sealed in vacuum jars. So it turns granular caviar. But opening such a jar, you need to eat the contents in one to two days. Grains of eggs are drier and are subject to "airing". The salient method of processing is when the whole stick is lowered into the brine. It is cut before pasteurization. Thus, it does not matter what kind of caviar you have in your hands - chum salmon or sockeye salmon - if it is spaced, it contains more useful fluid. “Amniotic fluid” passed into the grains, and they have a longer shelf life. It also affects the gastronomic parameters of the product - spaced less salty.
Size matters?
If we are talking about black caviar, then the larger the seeds, the better the product. In red, on the contrary. Small grains are appreciated by gourmets more. And here the time has come to answer the question of concern to many: “And what is better - pink salmon caviar or sockeye salmon?” Chinook salmon has the largest grains - eight millimeters in diameter. Ketovaya a little less - seven, for which it is nicknamed the people of the "royal". Pink and coho salmon eggs are approximately the same size - four millimeters. And very small caviar in sockeye salmon - only 3 mm in diameter. We have these grains of dark red, even ruby color are less valued. The fact is that sockeye salmon caviar, whose photo looks very appetizing, has a pronounced bitter taste. But abroad, this quality is considered not a minus, but a piquant feature. But the neutral taste of dark orange grains extracted from pink salmon is considered there too ordinary.
Sockeye caviar: properties
The benefits of this product are hard to overestimate. Red caviar does not contain carbohydrates at all, and there is little fat in it - only 13.8 g per hundred grams of product. And those that are are very useful for the body - the notorious Omega-3. Red caviar is also rich in vitamins A, C and D. Therefore, its use has a beneficial effect on vision, strengthens the immune system. It is given to children who are prone to rickets, patients who have undergone surgery, weakened people. Do not forget about the essential amino acids - aspartic, glutamine, alanine, valine, isoleucine, leucine and lysine. Phosphorus, potassium and iodine take care of the nervous system, strengthen the musculoskeletal system. Special mention should be made of nicotinic acid - it gives the salmon caviar a characteristic note of bitterness. And there are so many B vitamins in this gourmet product that it is used not only in food, but also used as part of creams and masks in cosmetology.
Caviar Harm
It should be said that this product is quite high-calorie. Sockeye salmon caviar perfectly saturates - and this circumstance should be taken into account by those who are on a diet. Its nutritional value is 251 kcal per hundred grams of product. Speaking about the negative properties of red caviar, and sockeye salmon in particular, you need to make a small reservation. Not she herself is harmful, but "accompanying products." After all, the grains are aged in brine, which means that the delicacy should not be abused by people suffering from edema and kidney disease. A significant role is played by preservatives. You can’t do without them - after sterilization, tender caviar will turn into porridge. Packed in vacuum without preservatives, the product can only be stored for about three months. GOST (18173-2004) for red caviar allowed only two substances. These are E200 (sorbic acid) and E239 (urotropin).
How to serve
Sockeye salmon caviar is too small, so on familiar canapes it will look ineffective. It is best used for decorating fish salads and as a filling for pancakes or stuffed eggs. Tartlets - baskets from shortcrust pastry look beautiful with it. You can serve this product as an independent snack. In this case, a vase with crushed ice is placed on the table, and on it is a small crystal caviar with a silver coffee spoon. This delicacy and a symbol of the Soviet holiday are served at the very beginning of the meal.
What is combined with
Contrary to popular belief, vodka is not the most desirable travel companion for caviar. Cognac also dulls the sensitivity of the receptors at the tip of our tongue, and this makes it difficult to feel the delicate taste of caviar. The best accompaniment to this delicacy is dry white wine or champagne. Non-drinkers can offer mineral water or black tea. But coffee and juices can kill the delicate taste. There are many fish salads where red caviar is involved. Sockeye salmon, with its bitterness, goes well with seafood and shrimp. This caviar can be used for making sushi.