In Russia, they learned how to harvest fish caviar for future use back in the XII century. This is a tasty and healthy product at that time, and today it is considered a delicacy and an indispensable attribute of every festive table. There are many types of caviar, each with its own flavor.
Types of fish caviar
Fish caviar is black, red, pink and yellow, in accordance with the color of the eggs. Black caviar is obtained from sturgeon and beluga fish; red - from salmon: chum salmon, sockeye salmon, trout, salmon, chinook salmon, salmon and pink salmon; pink - from herring, whitefish, pollock and vendace; yellow - from pike, bream, roach and pike perch. All these varieties of caviar are approximately the same in terms of their useful qualities - they are a source of complete, easily digestible animal protein, surpassing meat in calories. It contains lecithin, vitamins A, E, B and group B, trace elements: phosphorus, iron and other minerals and organic compounds, the use of which helps to reduce blood pressure, increase hemoglobin and immunity. Caviar is a natural biologically active compound that acts as an aphrodisiac; it has long been used as a cosmetic product.
Depending on the processing method, caviar is divided into ternary, roe, granular and pressed caviar. The ternary method is almost never used and is considered obsolete, the yastik method is the cheapest and easiest, when caviar is almost not processed, but only added. Granular caviar is prepared by rubbing it through a special sieve, removing the foil films. Pink and yellow caviar is processed only in this way. To prepare pressed caviar, it is first salted directly in the roe, then dried and removed, and then brought to readiness under a special press.
What is the most delicious caviar
The high cost of black caviar is not due to its outstanding taste properties, but to the fact that sturgeon fish are almost exterminated. Currently, you can buy only that black caviar, which is obtained on fish farms, where sturgeons are raised in artificial reservoirs and conditions. It is believed that the larger and lighter the grain of black caviar, the tastier it is. According to this criterion, beluga caviar is the most delicious.
As for red caviar, on the contrary, the smaller the eggs, the tastier the caviar is. The caviar of pink salmon, trout and sockeye salmon is distinguished by its small grain. By the way, in Russia, at the time of Ivan the Terrible, when both red and black caviar were not considered a rarity, yellow pike caviar was especially honored, it was valued higher for its taste. But in Japan, pink herring caviar enjoys special love, the Japanese prefer it to other species. If we talk about the method of preparation, pressed caviar is considered the most delicious; it has a richer aroma and taste, although it does not look as presentable as granular.
