How to choose the right caviar

Red caviar, as well as olive and tangerines, today has become an indispensable attribute of the New Year's feast. This delicacy firmly settled in the menu of modern gourmets, if not daily, so festive for sure.

From time immemorial, caviar of salmon fish was the main product included in the ration of fishermen and hunters in the Far East. A large number of fish, from which the current delicacy was extracted, made it possible to eat caviar even in lieu of bread, as well as in fried, dried or cooked. This product was available to almost everyone, because due to abundance it was almost not appreciated, and nobody particularly thought about how to properly choose caviar. For the first time from the Far East, caviar was transported to Russia in the 17th century. True, it was not in great demand, because very few people knew how to cook it. Only at the beginning of the twentieth century, red caviar was thought to be passed through a strong solution of salt and mixed with oil. After that, it began to rapidly gain popularity and be produced in large volumes. To date, there are quite a few factories that produce this delicacy, so before buying it, you must always ask how to choose the right caviar. Naturally, some manufacturing rules were created to help consumers. Now, how correctly to choose red caviar will tell GOST 1629-97.

Caviar of salmon fish attracts gourmets not only with their amazing taste, but also with a variety of useful properties. In addition to the rich content of iron, phosphorus, calcium, folic acid and other vital microelements, the delicacy is almost a third of the protein, which is very quickly absorbed, and also includes many polyunsaturated fatty acids. These substances significantly increase brain activity and are necessary to maintain good vision. An important property of the protein is its ability to help in cell repair and normalization of pressure. It is interesting that red caviar has a significantly higher caloric content than milk or meat, but it does not contain fats and carbohydrates. The only harmful component in all of your favorite products is cholesterol, which can cause cardiovascular diseases. But it is successfully neutralized by lecithin, which also stimulates an increase in immunity and, they say, even prevents aging.

To all useful substances have reached their goal, it is very important to know how to choose the right caviar. Experts advise very carefully to study everything that is written on the label. In addition to indicating that the product was manufactured in accordance with GOST or other specifications, the packaging must contain information on the type of fish, quality of the variety, and more than two preservatives are not allowed on the list of the composition. Taking a tin can in hands, the buyer should not hear gurgling sounds. The date of manufacture and other markings of a quality product are on the top cover, with symbols squeezed from the inside. Also on the label, the manufacturer is obliged to indicate the production address and the shelf life of the product. Based on this information, any buyer will know how to choose the right caviar.

Many fans of this delicacy do not really trust the producers, so they are interested in how to properly salt red caviar, preferring to cook it on their own at home. At first glance, this venture seems impossible, but in fact everything is not so difficult. To prepare a quality and delicious dish, you need water, caviar and salt at the rate of 3: 1: 1. The most difficult part in this process is releasing caviar from the film. Having coped with the first task, the caviar is lowered into saline solution for a period of five minutes to half an hour, depending on how long it is planned to store the finished product. Next, it is necessary to drain the liquid by shifting the eggs into the gauze pouch, then spread them in a container, pouring on top a small fraction of the vegetable oil. It forms a thin film on the surface, which does not allow the delicacy to dry out. Open jars can be stored for no more than five days, but usually containers are emptied much earlier.