Red caviar, as well as olivier and tangerines, today has become an indispensable attribute of the New Year's feast. This delicacy firmly settled in the menu of modern gourmets, if not daily, so festive for sure.
From time immemorial, salmon roe was the main product included in the diet of fishermen and hunters in the Far East. A large number of fish, from which the present delicacy was extracted, allowed to consume caviar even instead of bread, as well as in fried, dried or boiled form. This product was available to almost everyone, because of the abundance it was practically not valued, and nobody really thought about how to choose the right caviar. For the first time from the Far East, caviar was transported to Russia in the 17th century. True, it was not in great demand, because few people knew how to cook it. Only at the beginning of the twentieth century they thought of passing red caviar through a strong salt solution and mixing with oil. After that, she began to rapidly gain popularity and be produced in large volumes. To date, there are quite a few factories that produce this delicacy, so before buying it, you must definitely ask how to choose the red caviar. Naturally, some manufacturing rules were created to help consumers. Now, how to choose the right red caviar tells GOST 1629-97.
Salmon caviar attracts gourmets not only for its amazing taste, but also for its many beneficial properties. In addition to the rich content in the composition of iron, phosphorus, calcium, folic acid and other vital trace elements, almost one third of the delicacy consists of protein, which is absorbed very quickly, and also includes many polyunsaturated fatty acids. These substances significantly increase brain activity and are necessary to maintain good vision. An important property of a protein is its ability to help restore cells and normalize blood pressure. An interesting fact is that red caviar has a significantly higher calorie content than milk or meat, but it does not contain fats and carbohydrates. The only harmful component in everyone's favorite product is cholesterol, which can cause cardiovascular disease. But it is successfully neutralized with lecithin, which also stimulates an increase in immunity and, they say, even prevents aging.
In order for all useful substances to achieve their goal, it is very important to know how to choose red caviar. Experts advise you to carefully study everything that is written on the label. In addition to indicating that the product was manufactured according to GOST or other specifications, the package must contain information about the type of fish, the quality of the variety, and the list of ingredients does not allow the presence of more than two preservatives. Taking the can in hand, the buyer should not hear gurgling sounds. The date of manufacture and other markings of the quality product are on the top cover, with the characters extruded from the inside. Also on the label, the manufacturer must indicate the address of production and the shelf life of the product. Based on this information, any buyer will know how to choose red caviar.
Many lovers of this delicacy do not particularly trust the producers, so they are interested in how to properly salt red caviar, preferring to cook it yourself at home. At first glance, this venture seems impossible, but in reality everything is not so complicated. To prepare a quality and tasty dish you will need water, caviar and salt at the rate of 3: 1: 1. The most difficult part in this process is the release of caviar from the film. Having completed the first task, caviar is dipped in saline for a period of five minutes to half an hour, depending on how long it is planned to store the finished product. Next, you need to let the liquid drain, transferring the eggs into a gauze bag, and then lay them in a container, pouring a small amount of vegetable oil on top. It forms a thin film on the surface, which prevents the delicacy from drying out. Open jars can be stored for no more than five days, but usually the containers empty much earlier.