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Red caviar

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Red caviar differs in size, color, nutritional properties, and accordingly, price depending on what kind of fish it is. So, pink salmon caviar is considered the most popular, since it is one of the most prolific fish in its family and it is most often used by producers.

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Red caviar

red caviar

Red caviar is the caviar of fish: pink salmon, chum salmon, coho salmon, red salmon, salmon, trout, taimen, brown trout and others. It is a very valuable product that has a high taste, useful properties, and high cost, which automatically makes it a delicacy. The eggs are retrieved within four hours after the fish is caught. Each batch is carefully checked and it is very important that the concentration of the canning solution is strictly defined.

Different types of red caviar are the same in terms of useful properties and composition, the difference can only be in appearance or taste.

How to choose red caviar

How to choose red caviar

Protein artificial caviar is similar in color to real, but the shell is harder to break and harder. Real caviar is slightly transparent, with small dots and bursts even with the slightest pressure.

Quality caviar must be crumbly, whole, without plaque, mucus, film, or various blood clots. The smell should be moderately fishy ​​if the caviar smells like fat, vegetable oil - it was subjected to dubious manipulations. To fully make sure that the caviar is real - throw a few eggs into hot water, if it dissolves - this means that you bought a fake.

Now you know how to tell a fake from real red caviar. The main thing remains - to choose a fresh, tasty, high-quality, and healthy product. When choosing, it is important to remember that high cost does not always guarantee quality. It is best to buy caviar in tin or glass jars. Shake it a little - if it gurgles, it means there is too much brine in it. The composition of a canned delicacy should include caviar, salt, and preservatives. The label must contain accurate information about the manufacturer and the presence of GOST. The date and batch of production on the can must be pressed from the inside.

How to store red caviar

How to store red caviar

The shelf life of red caviar depends on the conditions and is indicated on the can. The maximum period should be no more than one year at a temperature of 4-6 ° C. Opened caviar can be stored in the refrigerator for no more than two days. If the can is tin, be sure to transfer it to a glass container and close tightly. Some housewives advise sprinkling the surface of the caviar with vegetable oil or chopping a few slices of lemon - this will make it possible to keep the caviar for more than two days.

Useful properties of red caviar

Useful properties of red caviar
Composition and presence of nutrients
Red caviar has medicinal and useful properties, and it is also a very valuable food product. The composition includes vitamins A, E, D, proteins, polyunsaturated fatty acids, folic acid, phosphorus, iodine, calcium. Protein is 32% and is absorbed much faster and better than proteins in meat and dairy products. The beneficial composition of red caviar is explained by the fact that these are “fish eggs” and they contain a complete set for the development of the embryo, and even in a concentrated form, so you don't need to eat too many eggs for a good energy boost.

Useful and medicinal properties

Useful and medicinal properties
The beneficial and healing properties of red caviar are widely used to improve the functioning of the body's systems, to rejuvenate, and accelerate tissue regeneration. This is a good defense against various diseases. It is good to use caviar to restore strength and energy after suffering nervous tension and after operations.

The proteins contained in the caviar give energy and strength, and also activate the metabolism at the cellular level. Regular use of this product in food helps to normalize blood pressure. Also, caviar serves as a preventive measure against the development of neoplasms.

Polyunsaturated fatty acids contribute to the rapid elimination of harmful fats from the human body, reduce blood cholesterol levels. Red caviar is effective in the treatment and prevention of atherosclerosis and other vascular and heart diseases. But the beneficial properties of caviar for these health problems are manifested only in moderate use.

The content of vitamin A significantly improves vision, brain function normalizes the nervous system, vitamin D strengthens the skeletal system, vitamin E improves the condition of hair and skin, as well as the function of the reproductive organs.

Iodine heals and normalizes the thyroid gland. Zinc improves hair growth and beauty. Iron increases the level of hemoglobin in the blood, and magnesium relieves tension in muscle tissues, it is very necessary for cramps.

What is the difference between red caviar of different fish?

What is the difference between red caviar of different fish?


Types of red caviar. Its differences and main characteristics
There are only two varieties of red caviar:

  • 1st grade - one type of packaging without foreign odors and additives. All eggs are easily separated from each other, have the same color and size. The salt content does not exceed 4%.
  • Grade 2 allows mixing caviar of different salmon species. According to GOST standards, a small content of impurities in the form of a yast is allowed - a shell in which eggs are found in the fish caught. The salt content can be up to 8%.

So what is red caviar and what are the differences between each of the types?

So what is red caviar and what are the differences between each of the types?

Today, for the industrial production of red caviar, there are mainly six representatives of salmon, whose caviar differs in size and taste.

Pink salmon caviar

Pink salmon caviar red

Pink salmon caviar
This type of caviar is most often found on the market. She has a universal taste, familiar to everyone, bright orange color and medium-sized eggs with a thin shell. Large pink salmon eggs are evidence of the poor quality of the product. This is overripe caviar with a dense shell.

Trout caviar

Trout caviar
Thanks to the artificial breeding of this type of salmon, trout caviar is also quite common and is not considered a deficiency. Trout eggs are small, and often look stuck together, so they are often used to decorate canapes and sandwiches. The color ranges from dark yellow to crimson. There is a noticeable bitterness in the taste.

Chum salmon caviar

Chum salmon caviar
It is considered a delicacy and is rightfully one of the taste standards of this granular product. Chum salmon eggs are large in size, rich in light orange color and delicate creamy taste. A distinctive feature of chum salmon caviar is the effect of melting in the mouth, due to the thin shell, which bursts when lightly pressed on it with the tongue. The taste is universal, without bitterness and a fishy smell.

Sockeye caviar

Sockeye caviar
This grainy product will be appreciated by a true connoisseur due to its rather rich piquant taste with very perceptible bitterness. Eggs are small, similar in appearance to trout caviar, however, they have a more intense red color.

Coho salmon caviar

Coho salmon caviar
The caviar of coho salmon, or silver salmon, has a fairly fine structure and a bitter taste, most often dark red. However, due to the high content of vitamins and minerals, coho salmon caviar is considered the most useful. However, coho salmon is not caught on an industrial scale, as it is small in number and is considered a valuable fish.

Chinook caviar

Chinook caviar
Chinook salmon, or king salmon, is the largest and rarest representative of this fish family. The catch of chinook salmon in Russia is very limited, which further increases its value. Chinook roe has a large size and delicate taste with a barely noticeable bitterness. The structure of the eggs is homogeneous, the eggs are not sticky and are easily separated from each other.

red caviar salmon

8 health benefits of red caviar

8 health benefits of red caviar


1. Source of valuable substances

Source of valuable substances
Red caviar also contains a large amount of polyunsaturated fatty acids (especially omega-3), which have tangible benefits for human health: from improving the condition of the skin and hair to preventing cardiovascular and oncological diseases.


2. Normalization of the brain

Normalization of the brain
Red caviar contains a special amino acid - tryptophan. Its deficiency in the body (which is most often observed in the elderly and pregnant women) is associated with increased irritability and irascibility, rash acts, as well as a tendency to prolonged (chronic) depression. Researchers in the United States have found tryptophan's ability to effectively reduce symptoms of stress, increased irritability and anxiety (even when organic causes are present). According to British scientists, tryptophan increases the body's resistance to the effects of any external factors that can cause stress or depressive disorders. Adequate emotional background is always associated with stable functioning of the brain, rare occurrence of neurodegenerative diseases.

3. Improvement of sports performance

Improvement of sports performance

Experts from the Norwegian University of Sports and Physical Education have found that the addition of tryptophan to the diet improves physical performance, endurance and strength performance. There is also an increase in exercise tolerance - the duration of training increases by 1.5 times! In addition, red caviar provides the body with many valuable proteins with essential amino acids and vitamin D. Proteins are needed to build new muscle fibers (they are damaged during active physical exertion), and vitamin D maintains bone strength.

4. Prevention of eye diseases

Prevention of eye diseases

Over the years, the risk of developing degenerative pathologies of the eye apparatus increases. The most common of these is atrophy of the macula - the main area that perceives colors. It is this disease that is the main (non-treatable) cause of decreased visual acuity, and sometimes its complete loss. Scientists from Harvard Medical School have found that the use of any food containing polyunsaturated omega-3 fatty acids (including caviar) helps to reduce the likelihood of such a deviation (about 2 times). Experts note that such prevention is especially effective in women.


5. Prevention of cardiovascular pathologies

Prevention of cardiovascular pathologies

Cardiovascular diseases have been the leading cause of mortality in developed countries for many years. Most often, there are deviations, the development of which is associated with the appearance of atherosclerotic plaques on the walls of arterial vessels (coronary heart disease, myocardial infarction and stroke, chronic cerebral ischemia, etc.). Any seafood contains valuable omega-3 fatty acids. Many studies link their use with a low incidence of diseases caused by the deposition of cholesterol in the walls of the arteries (especially coronary heart disease). There has also been a decrease in fatal arrhythmias, which often occur with inadequate myocardial oxygen supply.


6. Prevention of anemia

Prevention of anemia

Anemia is a serious disease that often occurs in older people and women with menstrual irregularities. With anemia, the level of hemoglobin and erythrocytes in the blood decreases, and as a result, the supply of oxygen to all organs decreases. In severe cases, an atrophic transformation of all tissues develops. A decrease in the number of erythrocytes and hemoglobin is due to a violation of their synthesis in the red bone marrow due to a lack of vitamin B12 (cyanocobalamin) and iron. Salmon caviar is rich in iron and especially vitamin B12 (5 daily values). Its regular use supports the synthesis of red shaped elements. This feature can be used to prevent and even treat anemia associated with a lack of iron and vitamin B12 in the body.

7. Prevention of autoimmune abnormalities

Prevention of autoimmune abnormalities

Omega-3 fatty acids, which are part of red caviar, help to normalize the functioning of all parts of the immune system and prevent malfunctions. In the process of these failures, congenital or acquired autoimmune diseases (scleroderma, rheumatoid arthritis, systemic lupus erythematosus, type I diabetes mellitus, etc.) appear. Similar information is provided by representatives of the Norwegian and Swiss scientific community. Currently, the ability of omega-3 polyunsaturated acids has been proven to reduce the incidence of rheumatoid arthritis and multiple sclerosis.


8. Improving the quality of sleep

Improving the quality of sleep

Caviar, as already mentioned, contains tryptophan. The amino acid, according to foreign experts, reduces the time to fall asleep, and also increases the duration of sleep and its quality (less often waking up under the influence of stimuli of weak strength is noted). This property allows the product to be included in the diet of the elderly, who most often have sleep problems, as well as those with chronic pain syndrome.

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Red Caviar

Red caviar without preservatives consists only of caviar and salt. The shelf life of such a product is rather short, so it is not available to everyone. ... A prerequisite for proper storage of red caviar is tightness and cold. If these conditions are met, then the container can be any (tin, glass, plastic), which excludes the penetration of air into the packaged product.

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