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Why is fish caviar called “royal” food, “capsules of life”? She has a unique nutritional value: contains a huge number of vitamins eternal youth A, E, D, a mass of mineral marine components, a large amount natural proteins, other useful elements.

The high calorie content of the product is combined with easy digestibility, so the benefits of red caviar are unconditional, and harm can only be caused by exceeding the dose of preservatives when preparing it for a long journey. Just because eating a lot of salt is harmful, and the substances used to prevent spoilage of eggs are not safe, it is not recommended for anyone to consume more than 5 small spoons at a time. Children are allowed even less, and pregnant women suffering from edema should be excluded from the diet.

What are the benefits of red caviar?

Increases immune protection body.

Conditions full recovery vitality after illness and surgery.

Gives energy and vigor to people engaged in hard physical labor, and saves from exhaustion during intense brain activity.

This is wonderful protein product for athletes.

Prevents vision loss from.

The rich mineral composition (calcium, magnesium, fluorine, potassium) ensures excellent development of bone and muscle tissue. Strengthens blood vessels and capillaries.

A huge amount of iodine prevents the development of diseases of the thyroid and parathyroid glands.

The beneficial properties of red caviar are especially evident in the prevention of such terrible diseases, such as sclerosis, heart attack, stroke, dementia, cancer (omega 3, 6).

It promotes the regeneration of blood cells, improves its composition, prevents the formation of blood clots and other blood diseases, as it is saturated with copper and iron.

It is useful for diabetes, but can cause harm if it is oversalted or contains many other preservatives (E 239, E 211, E 200).

Eggs prevent the development of poisoning upon contact with toxic elements.

For men, it increases energy and excites sexual desire, prevents the development of prostate diseases.

At hormonal changes The eggs will save the body from tumors of the female genital organs during menopause.

Eggs are an elixir necessary for procreation

What are the benefits of red caviar for women?

Whatever you say, the female sex exhausts itself mercilessly: it does not lie on the sofa, but from dawn to dusk it simultaneously performs dozens of tasks at work, at home, and caring for each member of the household.

Just to keep it alive internal organs And external beauty With a frantic pace of life, women require an increased number of minerals and proteins.

Red caviar is precisely the product that, in small quantities, has high nutritional value and saturates cell tissue without the threat of obesity.

Red caviar is especially useful for women during pregnancy and breastfeeding (if there is no edema).

Why?

In it high content animal easily digestible protein, which a tiny developing organism urgently needs.

Caviar is also rich in lecithin, which prevents the danger of degenerative physical and mental development of the baby.
Fat-soluble vitamins fatty acid(Omega 3, 6) saturate the body of mother and fetus vital energy, contribute proper development vital functions.

The benefits of red caviar for women: it causes the formation of the happiness hormone serotonin, which saves from depression, moral fatigue, and neurological disorders.

Complete saturation of the mother with the complex healthy ingredients at minimum quantity of the eaten product does not lead to weight gain, but helps to restore an elegant figure and beautiful lush hair, clear matte skin (it is no secret that when carrying a child, after childbirth, women gain weight and acquire excessive pigmentation on the face).

Selection options

Of course, red caviar gives people great benefits, but there is also harm due to the high content of preservatives in it.

It is clear that without salting and special additives it will quickly deteriorate and it is impossible to transport it from afar in a fresh state. To avoid poisoning from a spoiled product, as well as from ingredients used in the cooking process, you must follow several rules.

Do not buy caviar in bulk from large containers.

Choose a product packaged inside a glass container in small portions.

Take a product marked on the label with the GOST symbol, although today this is not an indicator, but still.

In addition to caviar, only the following components should be present: E 200 (sorbic acid) and E211 (sodium benzoate), sometimes also vegetable oil, nothing more.

Monitor the shelf life, the type of integrity of the eggs, and their elastic consistency.

The jar should not “gurgle” when shaken.

Contraindications

Should not be given to children under 3 years of age.
The amount of caviar when eating should be limited to 4-5 spoons at a time.
Pregnant women and nursing mothers with edema should not take it.
Watch carefully to avoid allergies.
Limit consumption if you have kidney disease, gastrointestinal ulcers, or edema caused by heart failure.

The most delicious red caviar is fine-grained, the healthiest is the one produced in August - October. If you bought a jar with a suspicious coating inside, clots, or a broken structure of eggs, take it back to the store, be sure to write a bad review in the complaint book and supervisory authorities to prevent mass poisoning of other people.

This product has always been considered a delicacy. Buy eggs salmon fish Pretty easy these days, but it's an expensive product and the quality of many items doesn't justify the cost. Therefore, you should learn everything about the value, benefits and dangers of red caviar. There were times when residents of the Far East did not value red caviar and did not know how nutritious it was, so they fed sled dogs with it - today it is difficult to imagine such an attitude towards caviar.

The first who began to prepare caviar were the Japanese, after which this dessert spread to Russia, but for the central part of our state it was almost inaccessible, as it quickly spoiled. But with the establishment of production, red caviar quickly gained popularity not only in Russia, but also in other countries of the world.

Necessary for the prevention of rickets. Red caviar contains a lot of vitamin D, which is the main product that prevents the development of rickets in children. This vitamin is produced in the body independently under the influence of sun rays, but despite this, there is often a lack of antirachitic factor. Therefore, vitamin D must be extracted from various products nutrition. The most common source of this substance is fish fat, however, salmon caviar is much tastier and more enjoyable, and no less healthy;
Nourishes nerve cells energy. Red salmon caviar is rich in lecithin, which has a beneficial effect on work nervous system, improving brain activity. The polyunsaturated fatty acids contained in this product also ensure proper brain function, and acetylcholine strengthens memory. Salmon caviar has a balanced composition of vitamins, proteins and fats, so it is especially necessary for people who lead active image life and require increased nutrition. When broken down, the substances that make up a fish egg release an abundance of energy, replenishing vital forces exhausted body of a person who has suffered major surgery or illness;
Increases potency in men. Regular consumption of caviar improves the condition of the male reproductive system, and its nutritional elements restore reproductive functions and stimulate the production of sex hormones;
Contains a large amount of protein. Red caviar is a real fish egg, rich in all vital components in concentrated form, which in small doses ensure the full development of the embryo and normal functioning adult;
Used to strengthen immune system person. This is explained by the presence in the product of vitamins A, B, C, D and E, as well as mineral compounds such as magnesium, zinc, potassium and sulfur, the lack of which leads to weakening of the body, lethargy and its vulnerability to colds and viral diseases;
The advantage of red caviar over other seafood lies in the large amount of calcium it contains.
Therefore, people who regularly consume this delicacy strengthen their bone tissue, helping to prevent many diseases of the musculoskeletal system. In this regard, caviar is necessary for pregnant women and children; Stimulates the functioning of the cardiovascular system. Frequent consumption of red caviar naturally increases the level of hemoglobin in the blood - women often suffer from a lack of this component during pregnancy. In addition, caviar is rich in sodium, which dilates blood vessels, thereby improving blood circulation, normalizing blood pressure, preventing the accumulation of blood clots and the development of atherosclerosis. Sodium also normalizes kidney function. And the effectiveness of this element for the cardiovascular system is complemented by potassium, which strengthens the walls blood vessels
and has a beneficial effect on hematopoiesis; Experts call the presence of cholesterol in red caviar a disadvantage, but it is an important component For nerve tissue
and cell membranes. Cholesterol is harmful only in excess; moreover, this product contains lecithin, which immediately neutralizes this substance; Improves vision. This is explained by the presence of vitamin A in the delicacy, although for the purpose of disease prevention
visual organs Lysine, which is part of red caviar, has been proven in numerous studies to be beneficial for the prevention of oncological diseases, while this product does not harm the patient’s body. The effect of lysine is enhanced by vitamin C and other unsaturated fatty acids that have antioxidant properties;
Contains proteins and fats that are easily digestible by the body. In this regard, red caviar is often included in weight loss diets for obese people. It is considered a lean product;
Improves condition skin and speeds up the treatment of a variety of skin diseases. By consuming salmon eggs internally, you can increase the effectiveness of treating skin diseases such as psoriasis, eczema and dermatitis. A lack of vitamins A, D and E in the body, which are abundant in caviar, is the cause of old age and unnatural skin color, brittle hair and nails;
Consists of polyunsaturated fatty acids vital for the body. Contained in large quantities Containing caviar, fatty acids provide prevention of Alzheimer's disease, asthma, eczema, cardiovascular diseases, psoriasis, cancer and cardiovascular diseases, obesity and depression.

Harm of red caviar

The negative effects of this product are quite rare, especially if a person does not have pronounced allergic reactions for seafood. However, you should not get too carried away with red caviar, since, despite all its useful qualities and the universal love of consumers, like all other food products, it has contraindications for its excessive consumption.

The salt contained in salmon caviar in excess can retain water in the body. This, in turn, provokes disturbances in the functioning of the kidneys and metabolic processes;
It is a high-calorie product. IN in moderation red caviar helps to get rid of obesity, however, in combination with and (and this is the form in which we are accustomed to eating it), it becomes heavy food that is very difficult for the stomach to digest;
Like other seafood it is sucked in harmful substances contained in water. If the fish was obtained from environmentally unfavorable areas, then the caviar may be rich in mercury and other toxins. Although it is salmon fish that contain the lowest concentration of harmful chemical compounds, Unlike ;
Poor quality red caviar is hazardous to health. It is very important that this delicacy is of high quality. Before being sold on store shelves, caviar must undergo a long and thorough processing process. But not all producers are conscientious; many of them are poachers who do not have special enterprises and resort only to preservation and salting recipes available to them. Red caviar, cooked wrong method, contains methenamine, a preservative that is hazardous to health and extends the shelf life of the product. But it is not so much urotropine that is harmful as formaldehyde, which is a product of its breakdown. Under the influence of enzymes and in an acidic environment, methenamine decomposes and creates toxins, and after several months of storage it turns into cellular poison - formaldehyde. Accumulating in the body, it damages the nervous system, kidneys, liver and eyes.

The most delicious and tender snack has been a favorite dish in many countries for centuries. The benefits and harms of red caviar depend on the quality of the product and the quantity of its consumption. Safe dose delicacy - take no more than five teaspoons or 2-3 sandwiches with caviar daily.

Caviar is the name given to eggs that have been specially processed and then salted. different varieties fish Everyone has tried this product at least once in their life. Some people consider caviar a delicacy, while others are indifferent to it.

Types of caviar

Such a product as caviar is usually divided into three types:

Black caviar is produced from sturgeon fish. These include stellate sturgeon, sturgeon, sterlet and beluga. Caviar obtained from different breeds sturgeon, differs in appearance and taste.
White caviar is a product obtained from small fish species. Such fish include cod, whitefish, and herring fish. Despite the name, white caviar is not white at all. It may have a light pink tint or light orange. Bright orange caviar is also found. In Japan, similar caviar is sometimes painted with cuttlefish ink.

Red caviar is produced from salmon fish. These include sockeye salmon, chum salmon, coho salmon, salmon, chinook salmon, salmon, pink salmon and catfish. Like black caviar, salmon caviar has different taste properties and different appearance.
There is also a special caviar - this is golden caviar from sturgeon fish. Such albino fish are very rare and the cost of a jar of such a delicacy can be tens of thousands of dollars.

Benefits of caviar

IN this product contains a lot of useful and valuable substances– here are proteins, fats, vitamins, and microelements. In general, approximately 30% of caviar is protein with a special structure. Thanks to this, caviar protein is perfectly accepted by the human body. The components of caviar include folic acid, almost everything, lecithin, magnesium, phosphorus, sodium, and other trace elements. Caviar contains polyunsaturated fatty acids, or, more simply, omega-3, which are very valuable for the body. They are useful for normalizing cholesterol, have a good effect on heart function and the state of the central nervous system.

The iron contained in caviar is in a form that is easily absorbed by the human body, which makes caviar important from the point of view of preventing anemia. Vitamins A, D and E, present in caviar, are good for removing radionuclides, help strengthen muscles and bone tissue, can improve and have a beneficial effect on skin health. Caviar also has aphrodisiac properties, so consuming it is useful for increasing libido.

Damage to calves

Compared to the beneficial properties, the harm of caviar is minimal. But it would be wrong to remain silent about it. The method of preparing caviar is salting. Therefore due to great content you shouldn't eat caviar with salt large quantities people with kidney or genitourinary diseases.

People who are prone to allergies should use caviar with caution. It is also better for obese people to refrain from eating sandwiches with butter and caviar.

What do you eat caviar with?

In Rus', caviar was not considered some kind of delicacy. Even a simple peasant could afford it. Caviar was prepared for future use, served with pancakes, and added to soups. On far east They even fed caviar to dogs. Now everything is different. Salmon, and even more so sturgeon, have become rare. As a result, caviar has risen in price significantly.

According to established tradition, caviar was served in small caviar bowls, which were placed on a tray with ice. It was customary to eat the product, using only small silver spoons, so you could feel its special taste. And the tradition of making sandwiches with butter and caviar appeared only in the last century. This method of use destroys everything valuable properties caviar. For the human body, it is best to eat caviar with vegetables in boiled or fresh, and also with egg white. From this point of view, boiled potatoes and fresh cucumber are ideal for caviar.

Currently, caviar is primarily a decoration for the banquet table. Therefore, you can serve it with pancakes, using caviar for the filling and adding herbs and soft cream cheese. Caviar is simply placed on top of pancakes or pancakes. It is used for stuffing small fish and preparing salads with seafood.

The basis for serving caviar is unleavened baked goods - toast, tartlets, chips, crackers, vol-au-vents or baskets. Soft cream cheese is used as a filling, and fresh vegetables are used for decoration.

How to store caviar

This product is very sensitive to storage conditions and can be hopelessly spoiled if they are not observed. Caviar does not tolerate freezing, and this causes it to be lost. appearance, and taste, and even more so beneficial features. Tin jars with caviar should be placed in the refrigerator on the coldest shelf. The optimal temperature for black caviar is -4 degrees, and for red it is -6 degrees. After opening the jar, the caviar must be eaten within 4 days. Storing this product longer may result in poisoning.

If you bought caviar by weight, then store it in a glass jar with the same lid. The fact is that metal, like plastic, gives caviar a specific taste, so it is better not to use them during storage. Caviar good quality in a glass container it is able to retain its taste properties long time in a refrigerator.

How to choose caviar

There are many ways to select quality caviar. In most cases, caviar is sold in sealed jars, so when purchasing you have to focus solely on its packaging. It can be tin or glass. In glass jars you can immediately see the product and appreciate the appearance of the caviar.

When purchasing, pay attention to the price of caviar. If it is too low, then the caviar may be spoiled or made from an artificial substitute. Consider the weight of the caviar in the jar. The product must completely fill the container. Therefore, before purchasing, you can shake the jar - the contents in it should not dangle.

Be sure to read the information on the packaging. The country of origin is most often Russia. Although caviar is also produced in many other countries. Check the product's composition and release date. It is best to buy caviar that is packaged in July or August, during spawning. Pay attention to the quality of the numbers indicating the production date. They can be extruded or applied with paint.

The quality of caviar can also be assessed by its appearance. The eggs in the jar should be tightly adjacent to each other. Their size should be approximately the same. When pressed, the eggs should burst. IN quality product The eggs move away from each other effortlessly.

There should be no pieces of caviar film in the jar. The eggs should not stick to the teeth. The caviar should taste salty, but not too much. In some cases, caviar may be slightly bitter if it comes from sockeye salmon or pink salmon. But if the product is clearly bitter or sour, then it is spoiled.

Our resident expert Ilgizya Sharafieva shared her experience of choosing red caviar. Ilgizya Sharafieva: “Red salmon caviar is an internationally recognized delicacy. Salmon caviar has a pleasant mild taste, it is nutritious and healthy. In addition, salmon caviar is certainly served on the most beloved Russian holidays - New Year and Maslenitsa. There are many ways to serve caviar, the main thing to remember is the basic rule - red caviar should be cold when served, even if it goes with hot pancakes! And, of course, it is important to choose the right red caviar.”

Useful properties of red caviar

We can talk about the beneficial properties of red salmon caviar for a very long time. Red caviar is one of the most nutritious foods; it has a large nutritional value. 100 g of black (grained or pressed) caviar contains 280 calories. And 100 g of red caviar - 270 calories. For comparison: the same amount of medium-fat meat provides only 120 calories. There are only 70 calories in 100 g of milk. The beneficial properties of red caviar also include the fact that it is easily absorbed by the body!

So, red caviar is a healthy delicacy, which affects the formation of red blood cells in humans, normalizes metabolism and blood sugar levels, and also regulates cholesterol metabolism. Rich in protein and easily digestible fats, this caviar contains everything that is necessary for the full development and functioning of the human body:

Lecithin, which neutralizes bad cholesterol
Vitamins E, D, groups B and A
Phosphorus
Iron
Omega-3 polyunsaturated fatty acids
A protein that provides a full spectrum of amino acids

Interestingly, contained in red salmon caviar nutrients have an intensive effect on the skin, preventing the aging process and restoring affected areas.

It should be remembered that caviar, while having a beneficial effect on the functioning of the heart and blood vessels, still contains salt, and therefore for people prone to edema, suffering from atherosclerosis, hypertension or coronary disease hearts, it is recommended to consume no more than 2 sandwiches per day. General recommendation doctors - red caviar is necessary for our body. Ideal if you use it 1-2 times a week.

Which red caviar is better?

Often those who want to buy red caviar are interested in which fish is the best caviar. Let's try to figure it out. Salmon caviar or red caviar is prepared from raw caviar of salmon fish: chum salmon, pink salmon, masu salmon and less often from sockeye salmon, coho salmon and chinook salmon. Different salmon eggs have different sizes and colors. If you are wondering which fish red caviar is better and which caviar is better to buy, remember the following information:

size of red caviar eggs - which fish has the largest

egg diameter 2-3 mm - trout caviar;
the diameter of the eggs is 3-5 mm - this is most likely the caviar of pink salmon, sockeye salmon, coho salmon and masu salmon;
the diameter of the eggs is 5-7 mm - caviar of chum salmon and chinook salmon.

color of red caviar eggs - which fish is more beautiful?

pink salmon caviar - orange;
chum salmon caviar is pale red with an orange tint;
Sockeye salmon caviar has a bright red color.

Our shelves mainly offer red salmon caviar of three types:

chum salmon caviar- large orange eggs with red splashes and a delicate taste;
pink salmon caviar- medium size, bright orange color, with a very slight bitter taste;
sockeye salmon caviar- small eggs of dark red color with a strong smell and bitter taste.

Which caviar is better- controversial issue, everyone's tastes are different, but most are sure that the best red caviar is pink salmon and chum salmon caviar, having pleasant taste and orange color with glitter. The caviar of other salmon has a redder color and an increased bitter taste.

How to choose red caviar

Red salmon caviar is, unfortunately, of poor quality. To choose high-quality caviar, you should follow some rules:

How to choose caviar in a tin can

Never buy red caviar in tin packaging. Tin is a 100% guarantee that there is a lot of liquid inside and the eggs are crushed. Caviar in a tin is the second grade in best case scenario, at worst, it’s either rotten caviar or caviar with too much preservatives.
You should not buy red caviar not from the refrigerator.
If red caviar is in the refrigerator open type, the temperature in it should not be higher than -5. If it's higher, don't buy!
You have the right to ask the seller for a veterinary certificate for loose caviar; if the issuance period is more than a week, it is better not to buy such red caviar.

How to choose loose caviar

It’s easier to choose loose caviar if you ask the seller to try it. Look at the caviar, smell it and try it!
The caviar grain should be clean, not cloudy when exposed to light, with a small dot of a slightly darker color.
The smell of red caviar is the smell delicious fish, if the caviar does not smell at all, it is frozen; if the caviar smells strongly, it is rotten or sour.
Red caviar should not taste too salty, now red caviar can be slightly sweet (from the new preservative - Varex).
If you feel a sour taste, the red caviar has become sour. It is better not to buy such red caviar. You can also determine the quality of red caviar by the container in which the caviar is stored - if you can see white coating, then the caviar has gone sour.
Remember that pink salmon caviar is slightly bitter, and coho salmon caviar, even when fresh, will most likely seem too bitter to most.

How to choose caviar in a glass jar

It is worth considering that when buying caviar in a jar, you overpay for the container (glass jar, jar with a lock) and pretentious names.
If you want to buy red caviar in a jar, pay attention to the production and packaging dates - there should be no more than 6 months between them.
Salmon go to spawn from July to September. This means that high-quality caviar should be prepared not later start October.
When the jar is turned over, high-quality red caviar should not immediately begin to crawl along the walls; at most, only one or two eggs will fall onto the lid.
If the red caviar immediately crawls when you turn it over, it is too liquid; there is a lot of juice in it.
Look at the jar of red caviar up to the light - there should be no burst eggs or foreign objects in the caviar.
Red caviar grain should not be cloudy, with one dark dot.

Most believe that It’s better to buy red caviar in glass, since granular salmon caviar, packaged in jars, retains its quality longer and is more convenient for retail than barrel red caviar. Granular salmon caviar is divided into grades 1 and 2 taking into account the condition of the grain, taste, smell of caviar and salt content in it:

1st grade caviar should have intact elastic grains and should not contain films or blood. The salt content in caviar of 1st grade is from 4 to 6%, 2nd grade - from 4 to 8%.
- Characteristic signs: caviar of one type of fish; uniform color; strong grain; pleasant aroma and taste without foreign tastes; lightly salted, salt 4-6%; no sludge or burst eggs. Sockeye salmon and coho salmon caviar may have uneven color and a bitter taste.

How to eat red caviar

If you already know how to choose red caviar, then all that remains is to enjoy it. The soft and delicate, moderately salty taste of caviar will bring pleasure to pure form and in dishes. And you can eat red caviar in different ways.

Red caviar is good in the best Russian traditions with pancakes, potato pancakes, or as an amazing appetizer with vodka.

You can serve regular sandwiches with butter and caviar, or serve stuffed eggs with caviar.

Or you can eat caviar the way they do it in Europe, use it in pasta, as a side dish, in sauces, light salads and gourmet hot dishes, or decorate canapés with sour cream with it, or serve simply with cream.

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Red caviar: composition, calorie content, benefits, contraindications for use.

Salmon fish caviar - chum salmon, pink salmon, sockeye salmon, trout, salmon, or red caviar - is one of the most healthy and sought-after delicacies, exquisite seafood product, always welcome festive table. Secret great benefit red caviar is very simple: each caviar is a “fish egg”, which contains all useful material, necessary for the development of the embryo. Each egg contains everything a small fish needs.

Red caviar - composition and calorie content

Salmon caviar has a unique biochemical composition. It contains more than 30% protein, which consists of amino acids that are essential for health and is easily digestible. human body- much faster and more complete than the proteins we get from dairy products, meat and poultry. Red caviar contains folic acid - extremely useful microelement, iodine, iron, phosphorus and potassium in easily digestible form, sodium, zinc, silicon, calcium, manganese, vitamins A, D, E and group B, lecithin, polyunsaturated fatty acids. It is known that we need vitamin E for healthy skin and hair, vitamin D for strong bones, vitamin A – for normal operation nervous system. Fatty acids have a beneficial effect on blood circulation and blood condition, increase immunity, improve brain activity. We need iodine for full-fledged work thyroid gland. Lecithin neutralizes cholesterol, which we get from food of animal origin, reducing the risk of developing atherosclerosis.

The calorie content of red caviar is about 250 kcal per 100 g.

Benefits and beneficial properties of red caviar

The beneficial properties of red caviar were noticed in ancient times. ethnoscience Since ancient times, this exquisite fish delicacy has been used as a multivitamin and medicine. Today, doctors prescribe red caviar to seriously ill people who have undergone operations to speed up the body’s recovery processes. Scientists have proven that with regular consumption of red caviar, the body activates the process of healing and restoration of internal organs, and this happens at the cellular level.

Salmon caviar promotes normalization blood pressure and removal from the body bad cholesterol, takes part in cell restoration, promotes rejuvenation and renewal of the skin, strengthens the immune system, replenishes calcium deficiency, stimulates brain activity, has a positive effect on the organs of vision, reduces the risk of developing cancer, and is an excellent preventive measure cardiovascular diseases. And the ability of red caviar to have a beneficial effect on the condition small vessels helps prevent the formation of blood clots.

The benefits of red caviar for pregnant and breastfeeding women

Thanks to the content of magnesium, iron, folic acid and vitamin D, salmon caviar is very useful product for pregnant and breastfeeding women. Folic acid(vitamin B9) improves the condition of the skin, prevents its aging, prevents the development of anemia, promotes the proper development of all tissues, the nervous system and hematopoietic organs of the fetus. Vitamin D protects expectant mother and her baby from rickets. Iron normalizes hemoglobin levels in the blood, and magnesium prevents seizures calf muscles. It is impossible not to mention that salmon caviar is also beneficial for men. It contains elements that stimulate the production of serotonin and testosterone.

Red caviar in child nutrition

Red caviar should be introduced into a child’s diet gradually, in small portions, starting from the age of 3. It is not recommended to give it to children every day; it can lead to allergies. A couple of sandwiches a week is enough for caviar to benefit your baby. Salmon caviar is especially useful for children who suffer from lack or excess body weight: its high content of easily digestible iodine normalizes the production of hormones thyroid gland, promotes normal growth and the development of the child's body.

Contraindications to eating red caviar

It is recommended to limit the consumption of red caviar for people prone to edema, suffering from atherosclerosis, gout, urolithiasis, cardiovascular diseases. Red caviar is contraindicated when diabetes mellitus: The fatty acids it contains increase sensitivity to insulin.

What foods does red caviar go with?

Salmon caviar is served as an independent snack, used for making sandwiches, sushi, rolls, original salads and soups. The taste of red caviar perfectly complements butter, avocado paste, fish paste. In salads it goes well with rice, shrimp, salmon, fresh cucumbers. Red caviar makes very tasty fillings for pancakes and eggs. But other, more exotic combinations are also possible, for example, you can stuff ripe peaches with red caviar.

How to choose red caviar

Alas, high price is not a guarantee of caviar quality. The jar for which a person paid a considerable amount of money may contain a counterfeit product, overloaded with preservatives or improperly processed product. Therefore, buy red caviar only in reliable stores and supermarkets, in glass jars, famous manufacturers that they are responsible for the quality of their goods and value their reputation in the market. Look carefully at the eggs. They must be round, whole, not stuck together, have a uniform consistency, without connecting films, blood clots and white sediment, and must fit tightly to each other. The color of salmon caviar can vary from light orange to deep red - it all depends on the type of fish from which it is obtained (the manufacturer must indicate this information on the label). For example, in pink salmon the eggs are light orange, in chum salmon they are small, with an orange glimmer, in sockeye salmon they are also small, but red, with a pronounced bitter taste, which is not found in other salmon fish. At the tasting stage, it is easiest to distinguish real caviar from fake one: artificial caviar has a persistent, sugary fishy smell and does not burst when pressed. Real eggs have a pleasant, unobtrusive aroma, they burst in the mouth, and a person feels the unique, refined taste of the fish delicacy.

How to store red caviar

Lightly salted red caviar can be stored in the freezer, in a hermetically sealed container - a plastic container or glass jar (caviar from a tin container must be transferred to glass jar). The day before use, it must be placed in the refrigerator so that the caviar defrosts correctly and evenly.

An open jar can be stored in the refrigerator for 1-2 days; up to a week, if you lightly sprinkle the surface of the caviar with refined vegetable oil, and put a couple of lemon slices on top.

We are convinced that Red caviar– the most valuable food product: for nursing mothers, for adults and children, for men and women. The main thing is to approach the choice of a popular delicacy very responsibly. Good luck with your shopping, delicious caviar and good health!