This well-known delicacy is not only tasty, but also a very useful food product . Salmon caviar has long earned this title. Its composition makes caviar especially useful for people with low hemoglobin levels and weak immunity. Even in small quantities, it allows you to maintain energy balance and strength in the human body.
Why is this delicacy so valuable? Salmon caviar is rich in such important substances as folic acid and trace elements - iron, phosphorus, potassium, iodine. The content of highly valuable digestible protein in it is almost a third of the total mass. There are many polyunsaturated fatty acids in the protein that contribute to improving brain function and vision. These acids have anti-allergic properties and are able to normalize blood pressure. Lipids contained in caviar proteins neutralize existing cholesterol, thereby bringing its level back to normal. Caviar contains several amino acids and vitamins C, A, E, B, D. The beneficial substances in this product have a beneficial effect on blood circulation, reducing the risk of blood clots. Lecithin slows down aging and stimulates the immune system.
Salmon red caviar in energy and caloric value significantly exceeds milk and meat, although it practically does not contain fats and carbohydrates.
How do you get this valuable food product? Despite the fact that in the world red caviar is obtained from different species of fish, such as sockeye salmon, pink salmon, chum salmon, trout, salmon caviar is most often sold. Previously, when commercial stocks of salmon fish were not depleted (until the 70s of the twentieth century), it was not considered a rare delicacy. Over time, people, due to their activities and excessive spending of natural resources, reduced the number of valuable fish species, which led to a reduction in caviar production and a significant increase in its value. At the same time, modern technology has allowed an unscrupulous entrepreneur to produce this product of dubious quality, which has almost the same price as natural salmon caviar.
Most often, caviar obtained from the largest group of Pacific salmon, the largest spawning grounds of which are on Sakhalin and Kamchatka, is sold. The best product is considered to be that prepared according to classical recipes (without the addition of dyes, aromatic and flavoring additives, preservatives). In this case, the ambassador is made within 4 hours, since only freshly salted salmon caviar contains useful substances, minerals and vitamins and retains its natural taste.
After catching fish, the so-called "paws", which contain eggs, are taken out of it. After that, they are washed and the eggs are separated from the films of the carp. Then the product is sorted and salted. To do this, use "brine", which is a salt solution of a certain concentration. Grain salmon caviar of the first grade contains 4-6% salt, II grade - 5-8%. The finished product is given time to stack the excess solution, after which it is rolled up in glass or tin cans. To prevent eggs from sticking in the jar, a little vegetable oil is added to them.
High-quality salmon caviar as a preservative contains only salt. But sometimes you can find a product containing sodium benzoate (E211) and sorbic acid (E200). Although it is believed that these substances are harmless antiseptics, their amount in the product should not be higher than 0.1%.
Quality caviar should not contain excess fluid and crushed eggs. Bloating cans or lids is not allowed. This phenomenon indicates that the product can not be consumed. Good caviar has a pleasant fish aroma. The presence of a strong odor may indicate the presence of flavorings or that the product is spoiled.
High-quality caviar can be produced only until the first days of November. If the bank has a different packing date, it is better to refuse the purchase, since in winter it is prepared from ice-cream raw materials, which affects its nutritional value. This product (even in rolled up jars) should be stored in the refrigerator, and not at room temperature.