Salmon caviar is a useful delicacy

This well-known delicacy is not only a delicious, but also a very useful food. Salmon caviar has long deserved this title. Its composition makes caviar especially useful for people with a low level of hemoglobin and weak immunity. Even in small quantities, it helps maintain energy balance and strength in the human body.

What is so valuable about this delicacy? Salmon caviar is rich in such important substances as folic acid and trace elements - iron, phosphorus, potassium, iodine. The content of the highly valuable easily digestible protein in it is almost one third of the total mass. In the protein there are many fatty polyunsaturated acids, which contribute to improving brain function and vision. These acids have anti-allergic properties and are able to normalize blood pressure. Lipids contained in caviar proteins, neutralize the existing cholesterol, than bring its level back to normal. In caviar contains several amino acids and vitamins C, A, E, B, D. Useful substances in this product favorably affect blood circulation, reducing the risk of blood clots. Lecithin slows down aging and stimulates the immune system.

Caviar red salmon on energy value and calorie content is much superior to milk and meat, although it practically does not contain fats and carbohydrates.

How do you get this valuable food? In spite of the fact that in the world red caviar is extracted from different kinds of fish, such as sockeye salmon, pink salmon, chum salmon, trout, salmon caviar is usually on sale. Earlier, when commercial stocks of salmon fish were not depleted (until the 70s of the 20th century), it was not considered a rare delicacy. Over time, people, through their 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 technology has allowed an unscrupulous entrepreneur to produce this product of questionable quality, which has almost the same price as natural salmon roe.

Most often sold caviar, obtained from the largest group of Pacific salmon, the largest spawning grounds of which are on Sakhalin and Kamchatka. The best product is the one that is prepared according to the classic recipes (without the addition of dyes, aromatic and flavor additives, preservatives). In this case, the ambassador is made within 4 hours, because only fresh salted caviar salmon contains useful substances, minerals and vitamins and retains its natural taste.

After catching fish from it, the so-called "yastyki", which contain eggs, are taken out. After that, they are washed and the eggs are separated from the yastik films. Then the product is sorted and its salinity occurs. To do this, use "brine", which is a solution of salt of a certain concentration. Salmon caviar I grains contain 4-6% salt, grade II - 5-8%. The finished product is given time to make an excess solution of the glass, after which it is rolled into glass or tin cans. To ensure that the eggs in the pot do not stick together, they add a little vegetable oil.

Quality salmon caviar as a preservative contains only salt. But sometimes you can find a product containing sodium benzoate (E211) and sorbic acid (E200). Although it is believed that these substances are harmless antiseptics, their amount in the product should not be above 0.1%.

Quality caviar should not contain excess liquid and crushed eggs. Do not over inflate cans or lids. This phenomenon indicates that the product can not be consumed. Good caviar has a pleasant fishy aroma. The presence of a strong odor can indicate the presence of flavors or that the product is spoiled.

Quality caviar can be produced only until the first days of November. If the bank has another date for packaging, it is better to refuse to buy, because in winter it is prepared from ice cream raw materials, which affects its nutritional value. This product (even in rolled cans) should be stored in the refrigerator, and not at room temperature.