fish, 1) the usual name of fish eggs. The size of eggs of commercial fish is usually from 0.6 mm (for example, in tulka, flounder) to 7 mm (for salmon, chum, catfish). 2) A food product obtained by processing eggs of some fish.
There are 3 main types of eggs: from sturgeon (beluga, sturgeon, stellate sturgeon, spike); from salmon (chum, pink salmon, sockeye salmon, chinook salmon, coho salmon); from the partial (carp, pike-perch, pike, vobla, etc.), to which it is also possible to include mullet, lobana, whitefish, cod, herring, etc., as well as eggs of the echinoderm mollusk – sea urchin (a delicacy with a tonic effect).
Fish eggs are in yastyks (ovaries). To get caviar, the fish are cut in a live form, since in the asleep fish after a few hours the strength of the egg shells decreases so much that they burst.
Color of eggs of different fishes from light gray to black and from orange-red to light yellow. The main way of preparing caviar is an ambassador, sometimes combined with pasteurization, drying, pressing.
Caviar of sturgeon fish breeds are made of black granular, pasteurized, soybean and yawn eggs. Red is made from caviar of salmon fish.
The eggs are stored at temperatures close to 0 ° C. Caviar is rich in easily digestible human organism by high-grade proteins, fats, vitamins and by nutritional value considerably surpasses many products, including fish meat.
Red caviar is less useful than black caviar.
In any caviar, no matter what color it is, contains the same set of useful substances to humans. The price of black caviar is influenced by the fact that in nature the number of sturgeon is constantly decreasing, which are the main suppliers of this valuable product. The number of salmonids is not subject to significant changes.
For the extraction of red caviar, it is necessary to know the spawning grounds for salmon (pink salmon, salmon, chum salmon). The fact is that such fish only spawn caviar in fresh water, so they swim from the sea into the rivers, where they perish, having fulfilled their task. It is quite different with sturgeon fishes (sturgeon sturgeon, sturgeon). For example, a sturgeon lives up to 100 years, growing up only in 10-15 years, and spawning very rarely – only a few times in its life. Therefore, the extraction of black caviar is more complex, it is more rare, which affects its final price.
Eating caviar results in fullness.
It is believed that caviar is very nutritious, because it has a lot of calories. But this is incorrect, since in this marine product there is not a single “extra” calorie. Yes, caviar contains a lot of protein (about 30%) and fat (about 15%), but its caloric value is only about 250 kcal per 100 g. Of course, if you eat caviar along with a sandwich with a thick layer of butter or as a filling for fatty pancake, then you can hurt your figure. But, while observing the principles of separate nutrition (for example, laying a slide of eggs on half of a boiled egg), you can limit yourself from excess calories. At the same time, this method of nutrition will successfully saturate the person and contain far fewer calories.
Caviar has nutritional properties.
And this, just the truth. The fact is that the eggs contain a rich set of biologically active substances, as well as nutrients necessary for the birth of a new organism. In any caviar contains a large number of proteins, which are easily absorbed by our body. In addition, this product contains vitamins A, B, C, D, useful amino acids, minerals, lecithin and folic acid. Lecithin helps to remove cholesterol and nourishes nerve cells, and folic acid helps to avoid anemia and provides a healthy skin color. Caviar does not contain unnecessary fats, and its fatty acids are important for the cardiovascular system, improving blood circulation and reducing the risk of blood clots. A large number of useful nutrients makes caviar a valuable delicacy, so this product is recommended to people who particularly need vitamins, as well as nursing mothers and children.
Any caviar is the same. It has already been said that any caviar contains approximately the same set of nutrients. However, not all of the caviar is the same. For example, black is more useful if its eggs are larger and lighter. The most popular (and most expensive) is the granular beluga caviar, whose eggs have a delicate nutty flavor, silver or dark gray color and a size of up to 2.5 mm in diameter. Following her, sturgeon roe, which has a more pronounced fish smell, a rougher taste and much smaller sizes – up to 1.5 mm in diameter, follows the popularity.
On the contrary, the situation is with red caviar. The smaller its eggs, the more delicious it is. Here the most valuable is the red caviar – small, with an orange tint. Next is the pink salmon roe, which has a lighter color. In the top three in popularity is caviar sockeye salmon with a clear burgundy color, much larger.
And in industrial processing, red caviar is divided, divided into two classes. Thus, caviar of the 1st grade must contain a whole elastic eggs, its aroma should be pleasant and the product should not have foreign flavors. The content of burst eggs and films or blood is not allowed. In the caviar of the 2nd grade, a tolerance for several indicators is allowed. Yes, and a different content in the varieties of salt, so in the eggs of the 1st grade – 4-6%, and in the eggs of the second grade – 4-8%.
It is impossible to distinguish real caviar from forgery.
When buying caviar in a glass jar, inspect it, making sure that the product fits tightly the container, without voids. In a jar with a quality product should not contain any liquid, and on the inside of the glass and the lid is not allowed the appearance of adherent eggs. On the tin can with caviar put the figures of manufacture and the number of the master, if it is found that these figures are pressed inside – you can be sure that this is a fake. It is important to pay attention to the date of manufacture of the product. The fact is that the most valuable caviar is that which is preserved right after extraction, during spawning, that is, in July or in August. In the case if a different date is placed on the bank, it becomes clear that the product has either been shuffled or made from frozen caviar, which, of course, affects its quality. When buying loose eggs, pay attention to the eggs – they should be crumbly, easily separated from each other and in no case stick together. Caviar of low quality is too weak or, conversely, too dense shell, sour or rancid taste indicates a violation of cooking or storage conditions.
Caviar increases sexual feelings.
This statement is not a myth. Caviar and truth is a strong aphrodisiac. The very word is already associated with the goddess of love Aphrodite, emerging from sea foam, it is no wonder that seafood contributes to sensuality and sexual attraction. In the East there is an ancient custom – before the wedding night to feed the newlyweds with caviar to increase the strength of the bridegroom and the feelings of the bride. And the Slavs in the number of dishes for a romantic dinner include pancakes and canapés with a spark. The rich composition of minerals in this seafood helps to quickly restore strength and increase the sexual capabilities of men. And phosphorus and iodine, part of the caviar increase the level of the pleasure hormone – serotonin, contribute to the production of testosterone – the male hormone. Leticin, part of the caviar, contributes to the relaxation necessary for intimacy, stimulates fantasy.