Food and drinkMain course

Caviar sockeye: photo, properties. Which caviar is better - pink salmon or sockeye salmon?

Citizens of the post-Soviet space at the word "caviar" involuntarily recall the footage from the film "Ivan Vasilyevich is changing his profession." Remember? "Black caviar, red and overseas - eggplant !!!" Now the times have changed, and already the overseas product from ground squash is eaten from large bowls. But black and red caviar became a sign of a great holiday. After all, the prices for it are such that only in the New Year and you will allow yourself to open a jar. The more offensive, if the product falls into poor quality. To avoid getting trapped, read this short guide into the world of caviar. We will tell you how to choose jars and what should be indicated on the label. In the focus of our attention will be caviar sockeye salmon. She is especially loved and respected abroad, although her domestic consumer is not very popular. But in vain. We will try to debunk the black myth that sockeye salmon is an outcast in a glorious family of salmon.

Red and black

It's not a secret that caviar is an egg of fish, from which, after fertilization with male milk, a male is born. Consequently, this grain contains a lot of nutrients and minerals necessary for the development of a new organism. And the spawn is ridden by all the fish (except for the viviparous): perch, pike and even roach. All kinds of this product are useful. But only a few are tasty. Only caviar of sturgeons and salmonids is recognized as a delicacy . And here, in a nutshell, it is necessary to debunk the myth number 1. Say, black caviar is better. After all, it is much more expensive than the red one. In fact, pricing depends on the rarity of sturgeons - stellate sturgeon, beluga, sterlet. Salmonids are much more common, from which red caviar is extracted: sockeye salmon, chum salmon, pink salmon, trout, chinook salmon, coho salmon, sima. But some species of this family are also listed in the Red Book. Therefore, the spring salmon and sims are very difficult to meet on sale, and it stands like a black one.

How to choose a delicacy

How not to get lost among the numerous proposals of the producers of red caviar? First of all, we will carefully study the text of the label. Bathing is good in wine, but not in caviar. The jar should indicate from which fish it is extracted. On the question of what is better - caviar pink salmon or sockeye salmon, we will respond later. And now just specify the criteria for a quality product. Glass jars are preferable to metal jars. After all, we can look at the contents. Eggs should be of equal size, not stuck together, mostly whole, of uniform color. Bright ruby color can be evidence of falsification (except for caviar of sockeye salmon and chinook salmon). The usual color is orange with the transition to pale red. The date of production of the product is of paramount importance. If the label indicates autumn or winter months - caviar is extracted from frozen fish.

"Grainy" or "pasyusnaya"?

In these terms, there is a difference in the methods of processing. In the body of a female fish eggs are enclosed in a bag - yastik. When it is cut, the grains are grinded through the grate, and then put in brine, where they lie about ten days. Then the necessary preservatives are added to them and clogged into vacuum cans. So it turns out a grainy caviar. But having opened such a jar, you need to eat the contents in a day or two. The eggs of granular are more dry and subject to "weathering". Pasusny way of processing - is when the brine is lowered all yastyk. It is cut before the pasteurization itself. Thus, no matter what kind of caviar you have - chum salmon or sockeye salmon - if it is packaged, there is more useful liquid stored in it. "Ambulatory waters" have passed into grains, and they have a longer shelf life. This also affects the gastronomic parameters of the product - the sauce is less salty.

Size matters?

If we are talking about black caviar, then the larger the grain, the better the product. In the red, it's the opposite. Small grains are appreciated by gourmets more. And here it is time to answer the question of many questions: "What is better - caviar of pink salmon or sockeye salmon?" The largest grains of chinooks are eight millimeters in diameter. Ketovy slightly less - seven, for which he is nicknamed in the people "royal". Eggs of pink salmon and coho salmon have approximately the same size - four millimeters. And very small caviar in sockeye salmon - only 3 mm in diameter. At us these kernels of dark red, even ruby color are appreciated less. The matter is that caviar of sockeye salmon, whose photo looks very appetizing, has a pronounced bitterish taste. But abroad, this quality is not a minus, but a piquant feature. But the neutral taste of dark orange grains, extracted from pink salmon, is considered too ordinary.

Caviar caviar: properties

The benefits of this product can not be overestimated. Red caviar does not contain carbohydrates at all, and there is little fat in it - only 13.8 grams per hundred grams of product. And those that are very useful for the body - the notorious Omega-3. Still rich in red caviar vitamins A, C and D. Therefore, its use has a beneficial effect on vision, strengthens immunity. It is given to children who are prone to rickets, patients who underwent surgery, weakened people. Do not forget about the essential amino acids - aspartic, glutamine, alanine, valine, isoleucine, leucine and lysine. Phosphorus, potassium and iodine take care of the nervous system, strengthen the musculoskeletal system. Especially it is necessary to say about nicotinic acid - it also gives a caviar of sockeye salmon characteristic note of bitterness. A vitamin B group in this delicious product is so much that it is used not only for food, but also used in creams and masks in cosmetology.

Harm of caviar

It should be said that this product is quite caloric. Caviar sockeye finely sates - and this fact should be taken into account by those who are dieting. Its nutritional value is 251 kcal per hundred grams of the product. Speaking about the negative properties of red caviar, and sockeye salmon in particular, you need to make a small reservation. Not she is harmful, but "accompanying products". After all, the seeds are kept in the brine, which means that it is not necessary to abuse the delicacy of people suffering from swelling and kidney disease. A significant role is played by preservatives. Without them you can not do - because with sterilization the tender caviar will turn into a mess. Packaged in a vacuum free of preservatives, the product can be stored for only about three months. GOST (18173-2004) for red caviar allowed only two substances. These are E200 (sorbic acid) and E239 (urotropine).

How to serve

Sockeye caviar is too small, so it will not look effective on usual canapes. It is best used to decorate fish salads and as a filling for pancakes or stuffed eggs. Beautifully look with her tartlets - baskets from a short pastry. You can serve this product as a snack. In this case, a vase with crushed ice is put on the table, and on it is a small crystal fried egg with a silver coffee spoon. Serve this delicacy and symbol of the Soviet holiday at the very beginning of the meal.

With what is combined

Contrary to popular belief, vodka is not the most desirable companion for caviar. Cognac also dulls the sensitivity of the receptors on the tip of our tongue, and this prevents us from experiencing the delicate taste of caviar. The best accompaniment for this delicacy is white dry wine or champagne. A non-drinker can offer mineral water or black tea. But coffee and juices can kill a delicate taste. There are many fish salads, where red caviar participates. Nerka, with its bitterness, goes well with seafood and shrimp. This caviar can be used for making sushi.

Similar articles

 

 

 

 

Trending Now

 

 

 

 

Newest

Copyright © 2018 en.unansea.com. Theme powered by WordPress.