Red caviar

All over the world, red caviar is synonymous with luxury. Almost no celebrations and banquets can do without this delicacy. In the West, red caviar is often called “Russian”, and even the Japanese gave this salmon product a second name in the Russian manner – ikura. Although the Russians themselves had caviar on their tables much later than is commonly believed. Many people think that the only advantage of fish caviar is its delicious taste, but in fact it is one of the healthiest foods.

Where in Russia “red gold”?

Many will recall a scene from an old Soviet film, where one of the characters invites guests to a table with “red, black and overseas eggplant” caviar. The main paradox of the film is that no red caviar was known in Rus’ during the time of Ivan the Terrible.

For the first time, this product appeared on the royal tables at least a century and a half after his death – at the end of the XNUMXth century, only after the roads to Siberia were built. By the way, the first shipments of “red gold” brought by merchants to St. Petersburg did not arouse any interest. Merchants almost for nothing gave the goods to the poorest taverns.

The inhabitants of the Far East treated red caviar in a completely different way. There, the product has always been held in high esteem. For the peoples of the north, fish eggs served as a second bread. Fishing families used this tasty, nutritious and very healthy food fresh, boiled, fried and dried. But the salted caviar that we are accustomed to appeared only in the first decade of the XNUMXth century. As soon as someone thought of treating the product with a saline solution, it instantly gained popularity throughout Russia. Salmon eggs became a truly royal dish only under Nicholas II. At the same time, demand for caviar for chum salmon and pink salmon first appeared.

As the popularity of “red gold” grew, so did its price. Now no one would have guessed to distribute caviar to the poor practically for nothing.

What is caviar

Caviar – these are eggs that lay fish, shellfish, amphibians. For gastronomic purposes, 3 product types are used:

• sturgeon (black) – its mining is prohibited in Russia;
• salmon (red);
• chunk (from pike, roach, pikeperch, etc.).

In addition, in the 1960-ies in the Soviet Union created the first imitation of natural caviar – a protein product that looks like a delicacy, and the taste – gelatin with a taste of margarine and fish. Today, artificial caviar use gelatin, seaweed extract and some types of fish.

Varieties of red caviar

Even a person who does not know anything about fish, but loves red caviar, noticed that the product may look different from different manufacturers. It differs in color, diameter of eggs and a little taste. The thing is that different types of fish from the salmon family can serve as a source of “red gold”. ^[1]:

• chinook;
• chum;
• pink salmon;
• salmon (Atlantic salmon);
• red salmon;
• coho;
• trout;
• kumzha;
• taimen

All of them are slightly different from each other, but most importantly, they have the same useful properties. And the choice of a certain type of product is just a matter of taste.

Chinook

The eggs of this Pacific fish are bright red, about 7 mm in diameter (the largest of all salmon species); delicate in taste, with a slight bitterness; shell is thin. Chinook caviar (aka king salmon) is the most expensive.

Keta

The caviar of this fish, as a rule, does not exceed 6 mm, the color is from amber to orange. It differs from other species in its regular spherical shape. In the grain, you can see the dark spot of the embryo. It is this caviar that is called royal, and the Japanese use it for most fish dishes and as decoration.

Pink salmon

Pink salmon caviar is bright orange in color, 5 mm in diameter. It is the most popular for at least two reasons. Firstly, pink salmon is the most prolific among salmon. Secondly, the taste of caviar is universal and is liked by almost everyone. However, the shell of the grains is fragile and is easily destroyed by stirring.

Red salmon

The caviar of this fish is easy to recognize by its red color and size not exceeding 4,5 mm. It is rare on the European market. More often it is used on the American continent, along which the sockeye salmon lives.

Coho

The caviar is 4 mm in diameter. Dark red (almost burgundy) color and bitter taste distinguish caviar of this fish from other varieties. It is not as popular as pink salmon caviar, but its beneficial properties are not inferior to other types of “red gold”.

Trout

This is the smallest red caviar – about 2-3 mm, differs from other species in the brightness of the color (from rich yellow to orange). It tastes salty with a slight bitterness. Recently, the attention of gourmets to this delicacy has increased.

Flying fish

The popularity of flying fish roe (tobiko) has grown along with the interest in sushi. In fact, it is not red at all: – in its natural form, this delicacy is transparent, and the desired color (red, black) is given during cooking. The second difference is the fact that flying fish are not salmonids.

Delicatessen production

The caviar production technology is a fairly easy process. The eggs are freed from membranes, passed through a special sieve to sort by diameter, and either covered with salt or poured with brine.

The best caviar is considered to be salted in July-August (spawning period). It is important to know that this product spoils extremely quickly. Salted fish eggs can “hold out” no more than 4 months, so all other products with a longer “life” contain preservatives. Usually these are E200 (sorbic acid), E239 (urotropin), E400 (glycerin) and antiseptics (but not more than 0,1%). Today, this is the only way to allow humanity to enjoy the delicacy at any time of the year.

The nutritional value

Salmon caviar has earned the reputation of one of the most useful and nutritious foods. 100 g of delicacy contains more than 250 kcal, approximately 25 g of protein, 18 g of fat and 4 g of carbohydrates ^[2]. The proteins contained in the product (almost 32% of the total composition) are absorbed by the human body much more easily than proteins from meat or milk. Also, caviar contains a large amount of folic acid, potassium, phosphorus, and in terms of calories, fish eggs exceed meat and dairy products and practically do not contain carbohydrates and fats.

According to nutritionists, you can regularly take capsules with polyunsaturated fatty acids (omega-3, omega-6, omega-9) for several months, or you can eat 2-3 small sandwiches with red caviar daily, and the result will be the same. By the way, caviar contains about 3,5 times more omega-substances than fish fillets directly.

In addition, salmon eggs contain:

• antioxidants;
• vitamin B12;
• vitamin C;
• vitamin E;
• vitamin D;
• thiamine;
• selenium;
• calcium;
• magnesium;
• iodine ^[3].

Benefits for the body

Caviar is not just a festive delicacy. The rich chemical composition of the product makes it extremely beneficial to health. So what is the use of “red gold”?

Omega-3 fatty acids

Cardiologists advise to consume approximately 1 g of omega-3 daily to maintain heart function. Interestingly, 1 tablespoon of red caviar contains this beneficial substance in quantities much higher than the minimum recommended dose.

Speaking of the benefits of omega-3s, it is important to remember that these polyunsaturated fatty acids maintain normal blood pressure and also prevent clogged arteries. Together, this reduces the risk of cardiovascular disease. In addition, omega-3s play an important role in maintaining a healthy immune system. ^[4].

Vitamin V12

Salmon caviar is an excellent source of vitamin B12. It is essential for the formation of red blood cells and also helps the body get the most benefit from fatty acids. By the way, approximately 10-13% of older people are severely deficient in this vitamin, and a sandwich with a delicacy will serve as the simplest (and tasty) solution to restore vitamin balance.

Antioxidants

Selenium and vitamin E, which is part of salmon caviar, are indispensable for protecting body cells from free radicals. Researchers suggest that it is free radicals that are the main cause of heart disease and cancer. And caviar is a great way to protect yourself from these diseases.

Other benefits of red caviar:

• vitamin A is necessary for the proper development of cells, improve vision and strengthen the immune system;
• vitamin D is important for bone health;
• potassium prevents the accumulation of kidney stones, regulates blood pressure.

In addition, caviar consumption will prevent:

• prostration;
• the growth of malignant tumors;
• atherosclerosis;
• anemia;
• convulsions;
• early aging;
• disorders in the brain and nervous system ^[5];
• thyroid dysfunction;
• problems with the organs of the reproductive system ^[6].

Dangerous properties of salmon caviar

The first thing to remember is that caviar is a fairly high-calorie product.

Excessive passion for a delicacy can cause weight gain. A serving of 2-3 teaspoons of the product is called safe. In addition, the abuse of fish eggs is fraught with edema (due to the high salt content), exacerbation of kidney disease (due to the purines that make up the composition) and indigestion (due to preservatives).

It is also better to refrain from caviar to pregnant, nursing mothers and children up to 3 years.

“Red Gold” for beauty

Salmon caviar contains a complete set of vitamins and minerals necessary for healthy hair, skin and nails. And the antioxidant properties of fish eggs have been used in anti-aging creams and serums.

The potassium and selenium contained in caviar increase skin elasticity and prevent inflammation. The complex of omega substances relieves swelling, and also promotes cell regeneration, accelerating the production of collagen (in some cases by 67%). Vitamin E, found in high concentration in salmon eggs, is called the beauty vitamin. Sufficient consumption of this beneficial substance will provide a beautiful appearance of hair, nails and skin. ^[7].

How to recognize a fake product:

1. Too cheap.
2. All the eggs of the same correct form.
3. No dark germ spots.
4. Lips to the teeth.
5. It has a very strong smell of herring.
6. Dissolves in hot water ^[8].

How to recognize high-quality caviar:

1. The bank must be indicated:

• production date (extruded from the inside);
• product grade;
• the name of the fish;
• a complete list of ingredients (salt should not be more than 6%);
• manufacturer’s address;
• GOST.

2. Eggs whole and identical in color.
3. The consistency is not too thin.
4. The shell of the “grain” of medium density.
5. Absence of third-party particles in the bank ^{[9] [10][11]}.

How to store delicacy

To preserve the granular consistency, this delicacy should not be sent to the freezer (after defrosting, it turns into a mess). Also, you can not keep an open jar with the product for more than 2 days (this is an ideal environment for the reproduction of microorganisms). Nutritionists do not advise keeping open caviar in a tin, but advise to put it in a glass dish with a slice of lemon (this trick will help to slightly extend the storage time of the product).

How to eat

Gourmets say that the only correct way to eat caviar is with a small silver spoon and nothing. According to seafood connoisseurs, this is the only way to taste the real taste of the delicacy. But nutritionists advise combining caviar with boiled chicken protein or cucumber (the most correct combination in terms of biochemistry).

Most often, “red gold” appears on festive tables as a component of gourmet sandwiches or fillings for pancakes. As for drinks, red caviar goes well with brut champagne or with a stronger drink.

This truly royal delicacy is one of the most expensive foods. But, knowing the beneficial properties of red caviar, it is not a pity to pay a little more for a jar with the coveted “red gold.”

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