Fish roe is superior in calories to meat and is its most valuable part. There is no better, valuable, nutritious and tasty product than caviar of sturgeon and salmon fish. It contains fats, proteins and mineral salts, but what is missing is carbohydrates (therefore, it is very useful for diabetics). Especially in large quantities it contains trace elements: potassium, phosphorus, zinc, and vitamins are in the most digestible form.
Recent studies show that fatty acids in caviar are very effective in preventing cardiovascular disease. These same substances are very effective in the treatment of diabetes, chronic infections and some types of tumors. Paired caviar is useful for children (over 2 years old), as it contains the substances they need during the growth of the body. In addition, it enhances immunity, hemoglobin, saves from rickets and gives a boost of vigor and strength.
Sturgeon caviar can be grainy pasteurized, grainy can, rag and spawning. Caviar salting is as follows: films (eggs) with eggs are removed from the fish, which are then separated from the film (punched on a screen), then washed, filtered through a sieve and salt is added, which weighs 4-5% of the weight of the eggs.
After salting, pasteurized granular caviar is placed in glass or tin cans, which, after capping, are sent to a pasteurizer, where they are pasteurized in hot (60 C) water. In cans, such caviar is stored for 18 months, in glass - 8.
Canned granular caviar is not further processed, therefore, it is stored for up to 2.5 months only.
Salmon caviar is usually prepared from sturgeon caviar and the ace salted salmon is used - an aqueous salt solution prepared at a temperature of 40 ° C. Next, the eggs are placed in cloth bags, pressed and kept for some time. Caviar becomes black, uniform and dense so that it can be cut with a knife. It is stored for 8 months.
Black caviar in taste is the best, tastiest and most enjoyable, although in trade it is cheaper than granular. Moreover, this caviar, in the sense of safety, is the most persistent. The best caviar is considered stellate sturgeon. It has a delicate aroma and a delicate buttery taste.
Beluga granular caviar is the largest. Such caviar is packed in jars (glass) with a blue cap.
Granular sturgeon caviar is rolled up with a yellow lid and stellate sturgeon is red (of course, this refers to caviar of legal production).
For a long time, black spawn caviar was an absolute property of Russia. Until the second decade of the twentieth century, it was a monopolist in the world market for this product. They learned to process caviar in Russia in the XII century, during the reign of Ivan the Terrible, and from the XVIII century she began to actively export the product to different countries, where it was considered a royal delicacy and decorated the tables of the crowned persons of France, England, Denmark, China. The main producers of black caviar today are, in addition to Russia, Iran, Kazakhstan, Azerbaijan and Turkmenistan, which account for up to 90% of the market.
Paired caviar (granular) is considered the better and tastier, the lighter and larger the "grain", and red, salmon fish, on the contrary - the smaller the eggs, the higher the quality. Caviar, which is difficult to separate from connective tissue (due to overripeness or immaturity) and salts along with veins and films, is called hawkish. This is a completely benign and useful product, only a little coarser than the spacing and granular and much more salt.
Coated caviar is for sandwiches. It is placed on a plate in the form of a small oblong whetstone and next to it, separately, put butter. Caviar can be decorated with lemon slices or sprigs of greenery.
Real red and black caviar is eaten without bread, in small spoons. Gourmets say that you should drink the delicacy only with vodka or champagne.