With a slight note of nostalgia, many of us remember those times when the guests could easily be surprised by treating them to hard-to-reach and therefore just as tempting, scarce a product. In that list salmon caviar occupied a special place, because it was customary to "get it" to difficult, and significant holidays - to a wedding or an anniversary. Now, of course, everything has changed. Salmon caviar is easy to buy in any large supermarket or a small roadside store. But the tradition of decorating not a casual meal, namely a festive table, sandwiches with caviar or serve it during the Carnival for pancakes, remained. But, perhaps, it is worth paying attention to the valuable properties of this useful product and reconsidering your habits, what are the useful properties of salmon roe? We'll find out today!
When we talk about salmon caviar, we mean that it is taken from not only salmon, but in general from salmonid fish. What are these fish? Most often salmonid caviar is taken from chum salmon, pink salmon and sockeye salmon. Meet extremely rarely you can spawn from sima, coho salmon or chinook salmon. Depending on the fish, although this is all one big family, and caviar is different. It is necessary to pay attention to the differences in color, size and taste. Consider the characteristics of each species of red caviar.
Red caviar caviar and its eggs in diameter can be on average eight millimeters. The taste is sharp, but slightly subtle. This caviar is very expensive and extremely scarce. After all, the chinook is listed in the regional Red Book (Kamchatka) and it is forbidden to catch it in Russia. Eggs with a diameter of about 4 millimeters and a bright red color, slightly pronounced acute taste with the presence of a weak fish flavor and taste. So describe the coho salmon roe. This fish is commercial, but valuable, as it lives in very limited areas, the volume of production is therefore regulated.
Caviar sockeye (and, more correctly, red sockeye salmon) has a dark red, rather even a ruby color. Its eggs are smaller, about 3 mm in diameter, and in the taste there is a pronounced bitterness. Caviar sockeye is loved in Western European countries, but domestic consumers are mistaken because of bitterness and sometimes they think about the quality of the product. Although this caviar is and should be, have small eggs and a special taste.
Royal caviar was called at the beginning of the twentieth century , caviar caviar . She has a noble taste and a rich orange color, the parameters of the eggs are 7 millimeters.
The pink salmon roe is also orange, and the eggs are 4 to 4.5 mm in size. Everyone has heard about the benefits of salmon roe, it is difficult to overestimate it. About 30 percent of the salmon caviar is produced by proteins, and, which is especially rare in products of animal origin, these are proteins of high-value, in terms of biology, composition. And our body digests them faster and easier than the proteins of meat or milk. Here are the data from the table of caloric content and composition of eggs of keto granular: protein - 31.6 g, fat - 13.8 g, carbohydrates - 0 g, caloric content - 251 kcal (data are given per 100 g of product). A real concentrate of useful nutritional factors! But there are also amino acids, including those that the body should receive only from the outside and can not synthesize itself. Their presence is also found in salmon caviar. These are amino acids such as aspartic, glutamic, alanine and essential amino acids, valine, isoleucine, leucine, lysine. Therefore, the use of red caviar in the nutrition of weakened patients is quite justifiable from the standpoint of official medicine in the recovery period after severe diseases, including in children, is useful in pregnancy.
Red caviar is rich in the content of lecithin, an important building material of the nervous system of the human body. The content of vitamins and their ratio of caviar of different fish salmon family is different. According to the general list of vitamins - retinol and tocopherol, B1 and B2, pantothenic and nicotinic acids, folic and ascorbic acids, D - diversity is impressive. The highest specific gravity of vitamins and macronutrients in the caviar of chinook, and due to the increased content of iodine and calciferol, a special taste of Coho salmon is formed. Nicotinic acid in an increased, in comparison with other, quantity, determines and characteristic bitter taste in sockeye caviar.
It is known about effective effect in dermatological patients (with eczema, psoriasis), even in rejuvenating action and increased regenerative activity in skin lesions. It is used this quality of red caviar and in cosmetology. There are many creams and masks, facial and body treatments with caviar.
In order not to be deceived in their gastronomic expectations and to acquire a useful and high-quality product, the buyer should carefully read the inscriptions on the labels of cans with caviar. If the producer really cares about the consumer, then he will indicate the fish - the source of caviar. Look for this information in the name, in the composition, on the bottom of the can or its lid (it is applied with paint or embossing). But, unfortunately, there is still a lack of such a culture from the manufacturer. The contents of the can of caviar are simple: there should be caviar of only one type of fish. In appearance, eggs should be clean, whole in color, uniform, and without films. There are some exceptions for caviar sockeye salmon and coho salmon (there may be a non-uniform color) and a small number of egg shells, the so-called Lopant, is allowed. When describing the consistency of quality salmon caviar, the porcine eggs are important (a term that means that the eggs are easily separated from each other) and elasticity. Smell and taste, as well as useful properties should be pleasant and match the sight of the source fish.
You need to know how to properly consume caviar, so that its curative and taste qualities are revealed to the fullest. Recommendations such - to serve caviar in a special dish and fried eggs, which is put on ice to cool caviar; use a non-metallic spoon - without contact with the metal, useful substances are retained and there is no effect on taste and take into account that due to the presence of salt in the caviar of hypertensive people, people with kidney diseases, edema should be small. Strong health, a surge of energy, beauty will provide you red caviar! Now you know everything about the useful properties of salmon caviar, use them for health!