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

Have you ever thought about why the Japanese are a nation of long-livers? 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 people of the Land of the Rising Sun themselves claim that all this is due to a single product called the sea urchin caviar. The whole of Japan, at a certain time, has been carrying out with it a ritual of rejuvenating the body. During this national holiday, they buy a fresh hedgehog, cut them off, first they drink cavity fluid, and then eat caviar.

general information

In the vastness of Russia this dish is considered a delicacy. Caviar has an amber natural color, it is often used for making sashimi and sushi. It has a specific taste, but in combination with different ingredients, the finished product turns out to be saturated and softer. Caviar of sea urchin in many countries of the Mediterranean region is considered a national product. So, for example, in Croatia or Italy, local people eagerly eat this useful and tasty seafood. The hedgehogs themselves belong to the Echinoderms class and have a spectacular appearance. Their body is covered with a very dense shell, and the means of transportation are the needles. Eat caviar, milk and meat of hedgehogs.

Composition, properties of sea urchin caviar

The proportion of proteins in them is 17-20%. They are quickly and easily digested, contain a wide range of different amino acids. There are also approximately 30% polyunsaturated fats, including deficient Omega-6 and Omega-3 acids. Very rich in vitamin composition: A, D, E, vitamins C, PP, B and others. The content of iodine is slightly increased, there are many easily digestible trace elements. It is for these reasons that the sea urchin cavity, whose properties are priceless, is recommended for the prevention of certain diseases, especially the thyroid gland, improves the heart condition, has a powerful antioxidant effect and even slows down the processes responsible for aging the human body. This, most likely, is 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 to normalize the digestive processes. Biologically active additives, medicines are a partial list of what is produced on the basis of caviar. Remember that hedgehogs eat from October to April, the rest of the time there is a chance of food poisoning.

Use of sea urchin caviar

It is impossible to exaggerate the beneficial effects of this product on the human body. What does caviar of sea urchins do? The benefits of it have long been known. It promotes the regeneration of tissues, improves hemopoiesis, removes radionuclides and toxins from the body, improves the person's adaptation to unfavorable conditions, reduces the negative consequences after radiotherapy, reduces the impact of stress on health, and helps with overfatigue. You, of course, can not believe it, but after you eat caviar, literally after 30 minutes you will feel a surge of energy, memory and attention will improve, your efficiency will increase. The Japanese appreciate this product and for its ability to enhance the body's defenses and potency. Nutritional value of caviar: water - 77.2 g, ash - 2.2 g. Mineral substances: zinc - 29.42 mg, copper - 2.18 μg, magnesium - 1016 mg, cobalt - 0.25 μg, nickel - 0 , 49 μg, iron 8.18 mg, manganese 0.28 mg, chromium 0.25 μg, potassium 3.85 μg, sodium 0.4 mg.

Sea urchin caviar: how to use this product

First, learn to determine 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 understandable by the smell. The Japanese have their own way. They cut a special spoon with a knife and cut off the juice. At a stale hedgehog, he is cloudy. Moreover, true gourmets appreciate juice even more than meat itself. But it's still a drink for fans. For the most part, caviar represents a special gastronomic value. Eating a delicacy is reminiscent of how we eat kiwi - from the inner walls we collect with a spoon. To taste something like the taste of egg yolk. It is made of oil, which has an excellent taste. For example, in Murmansk it is quite inexpensive, as, indeed, caviar itself. And how much do we have sea urchin caviar? The price of a jar weighing 100 grams is 400 rubles.

What is prepared from caviar of sea urchins

You can cook a lot from it. For example, you make pasta with seafood, so take it and add to it before serving a little of our fragrant orange product. Remember about observance of some rules, when before you there will be a sea urchin caviar. How to use it, you know? The main requirement is not to cook at all, as any heat treatment will completely destroy all taste. Even hedgehogs do not like heat, they prefer to dwell in cool water, at 4-10 degrees. You can cook from fresh cucumbers and tomatoes tartar and add caviar, but without arugula, otherwise it will kill the taste of seafood. In general, dishes from fresh caviar and raw hedgehog will always be an ideal snack, like an aperitif before serving hot meat or fish. Caviar is also used as a spice, for which it is dried, tinder into powder and in this form is used. You can sprinkle everything. Invented even tablets out of it for astronauts who relieve stress with strong mental and physical stress. This is the medical purpose of the product.

Sea urchins stuffed

Now consider in more detail several recipes for the preparation of our delicacy. First, stuff a hedgehog. We will need: sea urchins - eight pieces of medium size, onion-batun - one, flour of maize - one spoon, milk - one glass, breadcrumbs, cognac - two spoons, olive oil and cream, salt. Opening the hedgehog, we extract the insides, then carefully separate the caviar. In a separate bowl, drain the juice. We wash the shell and dry it. In the olive oil fry sliced finely onions, add caviar, a little bit of juice and mix. We are waiting for boiling and pour out cognac. After the evaporation of alcohol, add the flour and fry one minute, pour out the milk, salt, bring the mixture to a consistency of thick sauce, stirring, then stuff this shell with this stuffing. Using breadcrumbs we pan and set for ripening for one minute in a preheated oven. We serve on a table with white wine.

Pate from hedgehog

Ingredients: caviar - from two hedgehogs, boiled eggs - two pieces, brynza, butter - one spoon, carrots boiled - one, salt. As you can see, there are many ways how the sea urchin caviar is used. Recipes are very diverse. We hold the cheese for 30 minutes in boiling water under the lid, after which, along with the egg white and carrots let's pass through the meat grinder. The yolk is ground to form a homogeneous mass, together with butter butter. All ingredients are mixed, add caviar, salt to taste. The amount of delicacy in pate is determined according to taste: someone likes it, when it's a lot, for someone, on the contrary, it's enough just to get a light piquant taste. This pate can spread on sandwiches, and can stuff them, for example, Bulgarian pepper or tomatoes.

Cooking sea urchin with crayfish neck

We need the following products: sea urchins - four pieces, cervical cancers - 40 grams, tomato - one, egg yolks - two, shallots - one, olive oil - one spoon, cream - 50 grams, white wine - four spoons, basil, Mint, watercress - on one branch, pepper hammers black and salt. 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 tomato into small cubes, cut onions and cervical cancers, cut basil and mint. We fry in a hot frying pan a caviar of hedgehogs, an onion, a neck and tomatoes. Then add the greens, pepper, salt and cook a couple of minutes. We put watercress in the shell and fill it with the prepared mixture. Fill the sauce prepared as follows. In a water bath, melt butter, combine juice and yolks, beat to a double increase in volume. Add wine and melted butter, pepper, salt, pour a little lemon juice. Bon Appetit!