Stewed caviar and champagne - you can not prohibit a beautiful life ...

Caviar of fish exceeds the calorie content of meat and is its most valuable part. There is no better, valuable, nutritious and tasty product than caviar of sturgeons and salmonids. In it there are fats, proteins and mineral salts, but what is not, so it's carbohydrates (so it is very useful for diabetics). Especially in large quantities, it contains trace elements: potassium, phosphorus, zinc, and vitamins are in the most digestible form.

The latest studies show that fatty acids contained in caviar are very effective in the prevention of cardiovascular diseases. The same substances are very effective in the treatment of diabetes, chronic infections and certain types of tumors. Caviar caviar is useful for children (over 2 years old), because it contains the substances they need during the growth of the body. In addition, it increases immunity, hemoglobin, saves from rickets and gives a charge of vivacity and strength.

Caviar of sturgeon fishes is grainy pasteurized, granular canned, yastychnoy and pasyusnoy. Salting caviar is as follows: fish are removed from the fish (yastyki) with eggs, which are then separated from the film (punched on the screen), then washed, strained through a sieve and added to the salt, which weighs 4-5% of the weight of caviar.

The pasteurized granular cavity is laid out after salting in glass or tin cans, which, after capping, are sent to the pasteurizer, where it is pasteurized in hot (60 C) water. In cans, such caviar is stored for 18 months, in glass - 8.

The canister grained caviar is further processed on exposed, therefore it is stored only up to 2.5 months.

Caviar caviar is usually cooked from sturgeon caviar and a tusal saline is used - an aqueous solution of salt prepared at 40 ° C. Next, the eggs are put in cloth bags, pressed and kept for a while. The caviar becomes black, uniform and dense enough that it can be cut with a knife. It is stored for 8 months.

Black caviar in taste is the best, tasty and pleasant, although in trade it is cheaper than granular. In addition, this caviar, in terms of safety, is the most resistant. The best caviar is the sturgeon. She has a delicate aroma and a delicate buttery taste.

Caviar granulated beluga is the largest. This caviar is packed in jars (glass) with a blue lid.

Grainy sturgeon eggs are rolled up with a yellow lid, and stellate sturgeon is red (of course, there is a caviare of legal production).

For a long time, red caviar was the absolute property of Russia. Until the second decade of the twentieth century, it was a monopolist in the world market for this product. Russian caviar was cultivated in the 12th century, during the reign of Ivan the Terrible, and from the 18th century it began actively exporting the product to different countries, where it was considered a royal delicacy and decorated the tables of crowned individuals of France, Britain, Denmark and China. The main producers of black caviar today are, except Russia, Iran, Kazakhstan, Azerbaijan and Turkmenistan, which account for up to 90% of the market.

Caviar caviar (grainy) is considered the better and tastier, the lighter and larger the "grain", and the red, salmon, on the contrary - the smaller the eggs, the higher the quality. Caviar, which is difficult to separate from the connective tissue (due to overripe or immaturity) and is soldered together with veins and films, is called yastice. This is a completely benign and useful product, only a little coarser than pear and grainy and much more salty.

Caviar caviar is for sandwiches. It is put on a plate in the form of a small oblong slab and next, separately, put butter. Caviar can be decorated with slices of lemon or twigs of greens.

A real red and black caviar is eaten without bread, with small spoons. To wash down a delicacy, according to gourmets, follows only vodka or champagne.