Citizens of the post-Soviet space at the word"Caviar" involuntarily recall the footage from the film "Ivan Vasilyevich is changing his profession." Remember? "Caviar is black, red and overseas - eggplant !!!" Now the times have changed, and already the overseas product from ground squash is eaten from large bowls. But black and red caviar became a sign of a great holiday. After all, the prices for it are such that only in the New Year and you will allow yourself to open a jar. The more offensive, if the product falls substandard. To avoid getting trapped, read this short guide into the world of caviar. We will tell you how to choose jars and what should be indicated on the label. In the focus of our attention will be caviar sockeye salmon. She is particularly loved and respected abroad, although her domestic consumer is not very popular. But in vain. We will try to debunk the black myth that sockeye salmon is an outcast in a glorious family of salmon.
Red and black
It's no secret that caviar is an egg of fish,from which, after fertilization with the milk of a male, a male is born. Consequently, this grain contains a lot of nutrients and minerals necessary for the development of a new organism. And caviar is ridden by all the fish (except for the viviparous): perch, pike and even roach. All kinds of this product are useful. But only a few are tasty. Only caviar of sturgeons and salmonids is recognized as a delicacy. And here, in a nutshell, it is necessary to debunk the myth number 1. Say, black caviar is better. After all, at cost, it significantly exceeds the red. In fact, pricing depends on the rarity of sturgeons - stellate sturgeon, beluga, sterlet. Salmonids are much more common, from which red caviar is extracted: sockeye salmon, chum salmon, pink salmon, trout, chinook salmon, coho salmon, sima. But some species of this family are also listed in the Red Book. Therefore, the salmon and Sims' eggs are very difficult to meet on sale, and it stands like a black one.
How to choose a delicacy
How not to get lost among the numerousoffers of caviar producers? First of all, we will carefully study the text of the label. Bathing is good in wine, but not in caviar. The jar should indicate from which fish it is extracted. On the question of what is better - caviar pink salmon or sockeye salmon, we will answer later. And now just specify the criteria for a quality product. Glass jars are preferable to metal cans. After all, we can look at the contents. Eggs should be of equal size, not stuck together, mostly whole, of uniform color. Bright ruby color can be evidence of falsification (except for caviar of sockeye salmon and chinook salmon). The usual color is orange with transition to pale red. The date of production of the product is of paramount importance. If the label indicates the autumn or winter months - caviar is extracted from frozen fish.
"Grainy" or "pasyusnaya"?
In these terms, there is a difference in methodsprocessing. In the body of a female fish eggs are enclosed in a bag - yastik. When it is cut, the grains are grinded through the grate, and then put in brine, where they lie about ten days. Then the necessary preservatives are added to them and clogged into vacuum cans. So it turns out a grainy caviar. But having opened such a jar, you need to eat the contents in one or two days. The granular eggs are more drier and are susceptible to "weathering". The passe way of processing is when the brine falls into the brine. It is cut before the pasteurization. Thus, no matter what kind of caviar you have in your hand - chum salmon or sockeye salmon - if it is packaged, more useful liquid is stored in it. "Ambulatory waters" have passed into granules, and they have a longer shelf life. This also affects the gastronomic parameters of the product - the salted less salted.
Size matters?
If we are talking about black caviar, then the largergrains, the better the product. In the red, it's the opposite. Small grains are appreciated by gourmets more. And here it's time to answer the question of many questions: "What is better - caviar of pink salmon or sockeye salmon?" The largest grains of chinooks are eight millimeters in diameter. Ketovy slightly less - seven, for which he is nicknamed in the people "royal". Eggs of pink salmon and coho salmon have approximately the same size - four millimeters. And very small caviar in sockeye salmon - only 3 mm in diameter. At us these kernels of dark red, even ruby color are appreciated less. The fact is that caviar of sockeye salmon, whose photo looks very appetizing, has a pronounced bitterish 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 too ordinary.
Caviar of red salmon: properties
The benefits of this product can not be overestimated.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 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, glutamic, 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 caviar to caviar a characteristic bitterness. There are so many vitamins of group B in this delicacy product that it is used not only for food, but also used as part of creams and masks in cosmetology.
Spawn damage
It should be said that this product is prettycalories. Caviar of salmon perfectly saturates - and this circumstance must 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 in particular, you need to make a small reservation. Not herself is harmful, but “accompanying products”. After all, the grains are aged in brine, which means that delicacy should not be abused by people suffering from edema and kidney disease. A significant role is played by preservatives. One cannot do without them - after all, when sterilizing, tender caviar will turn into porridge. Packed in a vacuum without preservatives, the product can be stored for only about three months. GOST (18173-2004) for red caviar allowed only two substances. These are E200 (sorbic acid) and E239 (hexamine).
How to serve
Caviar of salmon is too small, therefore, on the usualCanape will look ineffective. It is best used to decorate fish salads and as a filling for pancakes or stuffed eggs. Tartlets - baskets of 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 ikornitsa with a silver coffee spoon. This delicacy and the symbol of the Soviet holiday are served at the very beginning of the meal.
What is combined
Contrary to popular belief, vodka is not the mostDesirable companion for caviar. Cognac also dulls the sensitivity of 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 will be white dry wine or champagne. Non-drinkers can offer mineral water or black tea. But coffee and juice can kill the delicate taste. There are many fish salads, where red caviar is involved. Sockerel, with its bitterness, goes well with seafood and shrimp. This caviar can be used to make sushi.
