Red caviar: health benefits and harms

History of red caviar

Since ancient times, red caviar has been considered a delicacy. It was impossible to buy for a simple peasant or a person without status. “Fish eggs” could afford only very wealthy people. 

In Our Country, red caviar adorned the tables of kings and nobles. The salty delicacy was brought from the Far East. Caviar was eaten with pancakes, cucumbers and overseas oysters. Some rich people fed red caviar to bears or sled dogs for fun. 

In Europe, caviar appeared only at the end of the XNUMXth century, before that it was thrown away along with fish giblets. But over time, she won the attention of Europeans. In France, caviar houses began to open, where the product was served on a silver tray. 

The benefits of red caviar 

Red caviar is almost thirty percent composed of easily digestible protein. The product also contains a vitamin complex (vitamins A, D, E, C, group B) and various minerals – sodium, calcium, zinc, iron, sulfur, phosphorus. There are fatty acids, in particular omega-3. 

Red caviar prevents the development of atherosclerosis and supports the immune system. Calcium strengthens bones, hair and nails. The product has a beneficial effect on blood circulation, lowers blood pressure and reduces the risk of developing cardiovascular diseases. Caviar increases hemoglobin in the blood. 

Red caviar is recommended for the prevention of rickets, maintaining men’s health (increases potency). The product contains lecithin, which is useful for the nervous system and brain activity. 

Composition and calorie content of red caviar

Harm of red caviar 

Red caviar is contraindicated in case of individual intolerance. Since the product contains a sufficient amount of salt, the product should not be carried away with kidney disease and urolithiasis. 

It is better not to overeat with red caviar, since in the “fish eggs” all the important substances are in a concentrated form. The optimal rate is five teaspoons a day, no more. Otherwise, there may be problems with digestion. 

The use of red caviar in medicine 

– High-quality red caviar is a very concentrated product. Now it is difficult to find natural caviar, almost all of it is cooked with preservatives. Previously, urotropin was added there, which could cause kidney cancer. Now it is added less often, but antibiotics are still added to extend the shelf life of the product. The pure product contains a whole line of useful unsaturated fatty acids: omega-3, omega-6, omega-9. Caviar prevents cardiovascular diseases, removes bad cholesterol from the body, and prevents atherosclerosis. If the caviar is salty, then it will retain fluid in the body and increase blood pressure. There are also vitamins A and D in caviar. There is a lot of protein in it, more than in meat. And it’s easy to digest, he says. nutritionist Elena Solomatina, candidate of medical sciences. 

Cooking application 

Red caviar is used for making cold appetizers. The most famous snack is a sandwich with caviar and butter. Also, “fish eggs” decorate the festive dishes of meat and fish. Caviar gives them a piquant salty taste. 

Sandwich with avocado and red caviar 

An alternative to traditional toast with caviar. This sandwich is healthy and nutritious. Suitable for a quick snack or as an independent snack on the festive table. After serving, the dish can be decorated with dill, parsley or fennel.

Fry the bread in olive oil on both sides, blot with a napkin and rub with garlic. Peel the avocado and cut it into small cubes. Pour the avocado pulp with lime juice, pepper, salt and mix well. Place the resulting mass on bread, put red caviar on top.

Risotto with shrimps and red caviar 

We offer to cook Italian risotto in style. A dish with shrimp and caviar turns out to be unusually tender. The fish broth gives the rice a rich and multifaceted taste.

For broth

For risotto

For decoration

Boil the salmon broth in 30 minutes. Don’t forget to pepper, salt and add bay leaf. Strain the broth through a sieve. Saute chopped onion and garlic in olive oil and butter. When the mixture becomes clear, add the rice and fry everything for a few minutes. Then pour in half of the wine and part of the broth. Stir continuously. After 20 minutes, the risotto will set. Five minutes before turning off the stove, add the rest of the wine and cheese. Dip the shrimp in the pesto and quickly (about a minute) fry them on both sides. Now serving. First put rice, shrimp on it, and red caviar with parmesan on top.

How to choose and store 

One of the main rules when choosing red caviar is the price. Quality caviar will not be cheap. 

Also on the packaging should be information about the composition and expiration date of the product. The composition should not contain suspicious additives. The following ingredients are allowed: salt, vegetable oil, food additives E400 (glycerin, which prevents the caviar from drying out), E200 (sorbic acid). 

On the package, also look for the letter “P”, it means the index of the fishing industry. There should be a GOST icon next to it. 

Choose caviar that is sold in glass. In such a container, you can evaluate the appearance of the product. The eggs should be whole, without a film, tightly located to each other. If you see cracked eggs, white sediment or blood clots, then the product is clearly spoiled. 

Also, never buy a product by weight. Unless you are in a store in the Far East (in which case, taste it). 

If you still take caviar in a tin, then pay attention that it is complete, without dents and signs of rust. And the department itself, where caviar is sold, should not be located in a sunny place. 

Storage conditions. Keep open red caviar in the refrigerator on the top shelf at a temperature of -2 to -6, no more than five days. It is important that water does not get into the caviar, otherwise the product will become unusable in a matter of hours. A closed jar can be stored from 6 months to a year (depending on the date of production).