Salmon caviar is a he althy delicacy

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

This well-known delicacy is not only delicious, but also a very he althy 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 easily digestible protein in it is almost a third of the total mass. The protein contains many fatty polyunsaturated acids, which contribute to the improvement of brain function and vision. These acids have anti-allergic properties and are able to normalize blood pressure. The lipids contained in caviar proteins neutralize the existing cholesterol, thereby bringing its level back to normal. Caviar contains several amino acids and vitamins C, A, E, B, D. Useful substances found in thisproduct, have a beneficial effect on blood circulation, reducing the risk of blood clots. Lecithin slows down aging and stimulates the immune system.

Red salmon caviar in terms of energy value and calorie content significantly exceeds milk and meat, although it contains practically no fats and carbohydrates.

How do you get this valuable food product? Despite the fact that in the world red caviar is obtained from different types of fish, such as sockeye salmon, pink salmon, chum salmon, trout, salmon caviar is most often on sale. Previously, when commercial salmon stocks were not depleted (until the 70s of the 20th century), it was not considered a rare delicacy. Over time, man, due to his activities and excessive consumption of natural resources, reduced the number of valuable fish species, which led to a reduction in the production of caviar and a significant increase in its value. At the same time, modern technologies have allowed an unscrupulous entrepreneur to produce this product of dubious quality, which has almost the same price as natural salmon caviar.

The most commonly sold caviar comes from the largest group of Pacific salmon, whose largest spawning grounds are in Sakhalin and Kamchatka. The best product is considered to be the one prepared according to classical recipes (without the addition of dyes, aromatic and flavoring additives, preservatives). In this case, the s alting is done within 4 hours, since only freshly s alted salmon caviar containsnutrients, minerals and vitamins and retains its natural taste.

After catching the fish, the so-called "ovules" are taken out of it, which contain eggs. After that, they are washed and the eggs are separated from the ovary films. Then the product is sorted and s alted. To do this, use "brine", which is a s alt solution of a certain concentration. Salmon caviar grade I contains 4-6% s alt, grade II - 5-8%. The finished product is given time to allow the excess solution to drain, after which it is rolled into glass or tin cans. In order for the eggs in the jar not to stick together, a little vegetable oil is added to them.

Quality salmon caviar contains only s alt as a preservative. But sometimes you can find a product containing sodium benzoate (E211) and sorbic acid (E200). Although these substances are considered to be harmless antiseptics, their amount in the product should not exceed 0.1%.

Quality caviar should not contain excess liquid and crushed eggs. Cans or lids should not bulge. This phenomenon indicates that the product should not be consumed. Good caviar has a pleasant fishy aroma. The presence of a strong odor may indicate the presence of fragrances or that the product has been spoiled.

Quality caviar can only be produced until early November. If the jar has a different packaging date, it is better to refuse the purchase, since in winter it is prepared from raw ice cream, which affects its nutritional value.values. This product (even in sealed cans) should be stored in the refrigerator, not at room temperature.