Sea urchin caviar: how to use? Sea urchin caviar: price, recipes

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

Have you ever wondered why the Japanese are a nation of centenarians? Their life expectancy is very high, it is 89 years, and this is taking into account not the most favorable changes in the environmental situation. There are several reasons for this, but the inhabitants of the Land of the Rising Sun themselves claim that all this is due to one product called sea urchin caviar. All of Japan, on a day determined from ancient times, uses it to perform a ritual of body rejuvenation. During this national holiday, they buy a fresh hedgehog, butcher it, first drink the abdominal fluid, and then eat the caviar.

General information

In the vastness of Russia, this dish is considered a delicacy. Caviar has a natural amber color and is often used to make sashimi and sushi. It has a specific taste, but in combination with different ingredients, the finished product is rich and softer. Sea urchin caviar is considered a national product in many countries of the Mediterranean region.

So, for example, in Croatia or Italylocals eat this he althy and tasty seafood with great pleasure. The hedgehogs themselves belong to the class Echinoderms and have a spectacular appearance. Their body is covered with a very dense shell, and needles serve as a means of transportation. They eat caviar, milk and hedgehog meat.

Composition, properties of sea urchin caviar

The proportion of proteins in them is 17-20%. They are quickly and easily absorbed, contain a wide range of different amino acids. There are also approximately 30% polyunsaturated fats, including deficient omega-6 and omega-3 acids. The vitamin composition is also very rich: A, D, E, vitamins C, PP, B and others. The iodine content is slightly increased, there are many easily digestible trace elements. It is for these reasons that sea urchin caviar, whose properties are priceless, is recommended for the prevention of certain diseases, especially the thyroid gland, improves the condition of the heart, has a powerful antioxidant effect, and even slows down the processes responsible for the aging of the human body.

This is most likely the main reason for the longevity of the Japanese. The active elements contained in the composition have a beneficial effect on the nervous system and help normalize the digestive processes. Biologically active additives, drugs - a partial list of what is produced on the basis of caviar. Remember that hedgehogs are eaten from October to April, the rest of the time there is a possibility of food poisoning.

Benefits of sea urchin caviar

It is impossible to exaggerate the beneficial effects of this product on humanorganism. What does sea urchin caviar do? Its benefits have long been known. It promotes tissue regeneration, improves blood formation, removes radionuclides and toxins from the body, improves a person's adaptation to adverse conditions, reduces the negative consequences after radiation therapy, reduces the impact of stress on he alth, and helps with overwork.

Of course, you may not believe it, but after you eat caviar, literally in 30 minutes you will feel a surge of strength, memory and attention will improve, and efficiency will increase. The Japanese appreciate this product for its ability to increase the body's defenses and potency. Nutritional value of caviar: water - 77.2 g, ash - 2.2 g. Minerals: zinc - 29.42 mg, copper - 2.18 mcg, magnesium - 1016 mg, cob alt - 0.25 mcg, nickel - 0, 49mcg, iron 8.18mg, manganese 0.28mg, chromium 0.25mcg, potassium 3.85mcg, sodium 0.4mg.

Sea urchin caviar: how to use this product

First, learn to identify its freshness. The main feature here is the needles. If they are adjacent to the body, and do not stick out to the sides, then the hedgehog is far from the first freshness. It is also clear from the smell. The Japanese have their own way. They cut the beak with a special spoon-knife and drain the juice. In a stale hedgehog, it is cloudy. Moreover, real gourmets appreciate the juice even more than the meat itself. But it's still a drink for lovers. For the majority, caviar is of particular gastronomic value.

Eating a delicacy is like eating kiwi - we collect it with a spoon from the inner walls. The taste is somewhat similar to the taste of egg yolk. An oil is made from it, which has an excellent taste. For example, in Murmansk it is quite inexpensive, as, indeed, caviar itself. And how much does a sea urchin caviar cost us? The price of a jar weighing 100 grams is 400 rubles.

What is cooked from sea urchin caviar

You can cook a lot of things from it. For example, you are making pasta with seafood, so take it and add a little of our fragrant orange product to it before serving. Remember to follow some rules when you have sea urchin caviar in front of you. How to use it, you know? The main requirement is not to cook in any case, since any heat treatment will completely destroy all the taste. Even hedgehogs do not like heat, they prefer to live in cool water, at 4-10 degrees.

You can cook tartare from fresh cucumbers and tomatoes and add caviar, but without arugula, otherwise it will clog the taste of seafood. In general, dishes from fresh caviar and raw hedgehog will always be an ideal snack, as an aperitif before serving hot meat or fish. Caviar is also used as a spice, for which it is dried, rubbed into powder and used in this form. You can sprinkle everything. They even came up with pills from it for astronauts, which relieve stress during strong mental and physical stress. This is the medical purpose of the product.

Stuffed sea urchins

Now let's take a closer look at a fewrecipes for our delicacy. First, let's stuff the hedgehog. We will need: sea urchins - eight medium-sized pieces, batun - one, maize flour - one spoon, milk - one glass, breadcrumbs, cognac - two spoons, olive oil and butter, s alt. Having opened the hedgehog, we take out the insides, then carefully separate the caviar. Drain the juice into a separate bowl. We wash the shell and dry it. Fry finely chopped onion in olive oil, add caviar, a little juice and mix.

We are waiting for the boil and pour the cognac. After the alcohol evaporates, add the flour and fry for one minute, pour out the milk, s alt, bring, stirring, the mixture to the consistency of a thick sauce, then stuff the shells with this filling. With the help of breadcrumbs, bread and set to ripen for one minute in a preheated oven. Serve with white wine.

Hedgehog pate

Ingredients: caviar - from two hedgehogs, boiled eggs - two pieces, cheese, butter - one spoon, boiled carrots - one, s alt. As you can see, there are many ways in which sea urchin roe is used. The recipes are very varied. We stand the cheese for 30 minutes in boiling water under the lid, after which, together with egg white and carrots, we pass it through a meat grinder.

Rub the yolk until a homogeneous mass is formed, together with butter. We mix all the components, add caviar, s alt to taste. The amount of delicacy in the pate is determined by taste: someone likes it when there is a lot of it, someone, on the contrary,just enough to get a slight spicy aftertaste. You can spread this pate on sandwiches, or you can stuff it, for example, with bell peppers or tomatoes.

Cooking sea urchin with crayfish tails

We will need the following products: sea urchins - four pieces, cancer necks - 40 grams, tomato - one, egg yolks - two, shallots - one, olive oil - one spoon, butter - 50 grams, white wine - four spoons, basil, mint, watercress - one sprig each, black pepper and s alt. The shell is opened, the sea urchin caviar is separated, the juice is poured into a separate bowl. The shell is washed and dried. We cut the tomato into small cubes, chop the onion and cancer necks, cut the basil and mint. Fry hedgehog caviar, onions, necks and tomatoes in a hot frying pan. Then add greens, pepper, s alt and cook for a couple more minutes. We put watercress in the shell and season with the prepared mixture. Pour in the sauce prepared as follows. Melt the butter in a water bath, combine the juice and yolks, beat until the volume doubles. Add wine and melted butter, pepper, s alt, pour a little lemon juice. Bon appetit!