Black caviar, which is obtained from fish of the sturgeon family, has become quite difficult to get today, and its prices have just skyrocketed. Meanwhile, gourmets and ordinary Soviet citizens still remember the rich and unique taste of this delicacy, which is fully revealed if you use such a delicacy according to all the rules and combine it with suitable products.
How to eat black caviar
Black caviar has a very special delicate salty taste, which practically does not need to be "decorated" with other products. The only thing that is required when consuming it is a suitable alcoholic beverage. In traditional Russian cuisine, this delicacy has always been a snack on vodka. However, in European countries, it is customary to use black caviar exclusively with sparkling Brut from the Champagne province - it is believed that only such a wine can harmoniously set off the taste of this seafood.
Moreover, real gourmets prefer to eat black caviar with spoons. Only not canteens, but small silver ones. According to them, only such a metal does not affect the quality of the taste of this delicacy. In this case, the caviar itself is placed in small glass, ceramic or silver caviar dishes, which are placed on a dish covered with crushed ice. The latter maintains the optimal temperature of the delicacy and helps to preserve its unique taste.
Another gourmet option is to eat black caviar along with raw oysters. In this case, the latter are served open along with slices of fresh lemon and a separate bowl filled with black caviar. Before enjoying the contents of the oyster, sprinkle it with lemon juice and put a spoonful of black caviar on top. This dish is also served with Brut.
In Russia, it was customary to eat black caviar with pancakes - such an appetizer was the best suited to vodka. A little later, this delicacy began to be spread on bread with butter. The latter product, by the way, is able to protect the stomach from poisoning if caviar came across not quite high quality.
Also, caviar is eaten with crackers, served in tartlets or profiteroles - a small baked product made from unleavened choux pastry. In this case, instead of butter, a special delicate cream is often made for this delicacy, consisting of soft cheeses and heavy cream. In addition, caviar can also be eaten with olives and herbs.
The benefits of black caviar
Sturgeon caviar, especially beluga and sturgeon, is valued not only for its taste, but also for the presence of a huge amount of nutrients in its composition. This is a real storehouse of trace elements: iodine, zinc, iron, manganese, silicon, sodium, potassium, phosphorus and calcium. It is also rich in vitamins A, D, groups B and E. And the protein it contains has a high value and is easily absorbed by the body. That is why this product is useful for strengthening the immune system, especially after a long illness. The calorie content of breakdown black caviar is 236 kcal per 100 g of product, and granular caviar is slightly lower - 200 kcal.
