Pollock roe. Useful properties, contraindications. How to salt pollock roe?

Alaska pollack belongs to the bottom pelagic cold-loving fish of the pollock genus. It is the most common cod fish in the Pacific Ocean (the northern part). Pollock is one of the main game fish of Russia.

Pollock roe

Unfortunately, caviar of this fish does not cause us special respect, because its price is cheaper than that of red caviar, and it looks less presentable. But is it worth thinking that red caviar is much better than pollock roe?

By its properties, it is by no means inferior to black or red caviar. Pollack fish contains a very large amount of vitamin E and C, which are so necessary for the human body to hematopoiesis, to improve the work of the nervous system, and to heal wounds.

Also, pollock roe fish contain a lot of sodium, which is very important for maintaining normal blood pressure, facilitating the transmission of nerve impulses and contracting muscles, thereby maintaining the human nervous system in a good condition.

The pollock roe is phosphorus inferior to red caviar, and phosphorus is an important component of bone tissue. But, fat in pollock roe pollock is seven times less, so it can be consumed by people who adhere to low-calorie diets. Here, for example, caviar of pollock is less than calories of chum salmon. It is known that 250 calories are contained in calf roe, and in pollock roe - only 131.

With the help of caviar pollock, the body is restored after the abuse of alcoholic beverages (there is a deficiency of vitamin B). Such a failure leads to a disruption in the metabolic processes and the efficiency of the central nervous system.

Also, with the use of pollock roe, memory is improved, because it contains a lot of vitamin PP (nicotinic acid), which dilates small vessels, improves microcirculation, coordination of movements, memory.

When buying caviar pollock, remember that you need to consume it only when it is fresh. Freshness is determined by the appearance of eggs - they should be elastic and parsimonious, by smell - it should be caviar, pleasant, to taste - it should be inherent in caviar of this type of fish.

There is a huge variety of dishes with a component such as pollock roe . The recipe given below will diversify your table, will please you and your guests with your taste.

But remember, since the caviar of this fish is very salty, it is contraindicated for people suffering from gastritis, stomach and duodenal ulcers, hypertensives, and, of course, people who have allergic reactions to seafood.

"Taramosalata"

To prepare this dish, you will need Pollock caviar - two tablespoons, half a kilogram of white bread loaf or breadcrumbs, olive oil - 100 grams, one clove of garlic, freshly squeezed juice of one lemon.

Wet bread crumb in water and carefully wring out. Put caviar and garlic in the blender, scroll (average speed). Add fresh lemon juice and butter. Whisk until smooth. Put them in a bowl or make sandwiches, decorate with fresh parsley and serve on a table.

How to salt pollock roe

For about half a kilogram of pollack roe, add two teaspoons of salt, one teaspoon of sugar (gives a special taste). Further, if you have caviar in yastyks, fill it with a warm solution, stirring with a fork, if there is a film, it should float up, remove it, flip it on a sieve, let it drain off, put it in a container. If the caviar is frozen, start salting immediately. Add salt and sugar to the container. In order to taste well preserved, drip a couple drops of lemon juice, add a teaspoon of olive oil. You can also add spices: herbs, peppers. Then stir the caviar thoroughly. Everything is ready, now let it stand for several hours in the fridge, you can leave it for the night.