The cost of any caviar is quite high, so this delicacy is far from affordable for everyone. But there are varieties, the price of which is simply shocking. So, let's figure out which fish has the most expensive caviar.
The most expensive in the world is albino beluga caviar. This fish is found off the coast of Iran in the Caspian Sea. She is considered a long-liver. The first time the beluga begins to spawn at the age of 40-50, however, caviar is taken from it only after it is a hundred years old. The weight of the fish at this time is approximately equal to 1 ton. At the same time, caviar makes up about 20 percent of the total weight of the fish.
The salmon chum salmon fishing season begins in early June and ends in late September. It is the smallest and most common species in Alaska. The meat of this type of salmon has a delicate texture and is lovely like a large trout, and as you can guess from its name, pink salmon in English has a pink hue. It is also called humpback or humpback salmon, as it changes morphology during spawning and adopts humpbacked gourds on its back. Their caviar can be easily confused with trout.
The pink salmon fishing season is the shortest, starting in mid-June and ending in mid-September. Also known as red salmon or red salmon, it is medium in size and thinner than other species. Of a reddish color, it has a very characteristic taste and a very firm texture, as its meat is much more compact than other types. Because of their texture and color, some have come to describe it as an alternative halfway between Atlantic salmon and tuna. Their caviar also has a special reddish tint.
It is silver or light gray in color and has a nutty flavor. However, the richest gourmets of the world have been arguing about the taste of this delicacy for many years. Some of them do not feel anything special in it, while the other part considers this product to be a real masterpiece. 100 grams of such a delicacy costs about 2.5 thousand dollars, but it is not so easy to get it either. The whiter the eggs, the more expensive the price will be. The packaging also matches the caviar - usually it is packed in cans of 995 gold. As a rule, it is ordered in advance, 4 years in advance, and no more than 10 kilograms of this caviar are sold per year. It deteriorates quite quickly, so such a valuable product should be consumed immediately after purchase.
Personally, I like the smoked version of the sockeye salmon. To my liking, it even outperforms the smoked version of the silver salmon, which supposedly "plays in the big leagues." The fish season with red salmon runs from mid-May to mid-September. Since it starts a few weeks before the salmon season and a month earlier than the silver and pink season, the red salmon campaign has a lot of anticipation because it is traditionally the start of the fishing season in Alaska.
In our fantasies, it gets swallowed up by the bucket. In fact, just a few grams will reach our taste if we decide to do a caviar tasting this year. This black gold, as it is sometimes called, deserves a tasting according to the rules in order to profit to the maximum of all its subtleties. Tips for a successful tasting.
However, this cost is not yet a record. Not so long ago, the owners of one of the firms in Austria began to produce sturgeon caviar, decorated with edible 22-carat gold. Its cost is striking - 35 thousand euros per spoon. According to the producers of the delicacy, this caviar is truly exclusive, it strengthens the immune system and is very beneficial for overall health.
Caviar, “too expensive, what is it for”?
These little black balls are fish eggs, more sturgeon. Three wild species have been caught in the Caspian Sea: the valuable seed: beluga whale, which offers large fragile eggs with a delicate taste, golden brown beans and sevruga with small gray marbles.
And other fish eggs
Here are some of the pitfalls you shouldn't fall in. Red caviar refers to salmon eggs. White caviar, for its part, refers to mule eggs, which are also called Mediterranean sweat. The eggs of the chunks can sometimes be confused with caviar, but the chunks have nothing to do with sturgeon: they live on the banks of the Channel and produce many eggs.The most expensive black caviar
The most valuable black caviar is beluga. Its cost depends on the habitat and the way the product is produced. On average, a 125-gram jar of black caviar will cost about 13 thousand rubles. In second place is sturgeon caviar. Its average cost is 4-5 thousand rubles per 100 grams.
The most expensive red caviar
Red caviar is traditionally considered more affordable than black caviar. This is primarily because it is mined in large volumes. What is the most expensive red caviar? Chinook caviar is considered the most expensive. It has a slight bitterness, which is combined with a delicate taste, and is somewhat a scarce product. Eggs have a fairly large diameter. You will have to pay 3,500 rubles for a kilogram of chinook caviar.
Common name: Atlantic salmon. Salmon is a fish with orange-pink flesh that belongs to the salmon family. Most of the salmon species found at the grocery store are Atlantic salmon and three species of Pacific salmon, which, due to distance, are often consumed in canned food. Sockeye salmon also has bright red-orange flesh. The color of chum salmon meat lies between sockeye and pink salmon, while pink salmon meat is paler and lacks the orange color characteristic of several salmonids. Atlantic salmon do not naturally have these colors; Carotenoid pigments such as astaxanthin and canthaxanthin.
Slightly cheaper, at 3200 rubles per kilogram, will cost chum salmon and coho salmon caviar. The first also has large-diameter eggs and looks very attractive, therefore it is often used to decorate dishes. Coho salmon caviar is smaller and has a dark red color. In terms of its useful properties, it surpasses many other varieties. However, the taste of coho salmon caviar is not for everybody, since it is slightly bitter.
Active principles and properties
Salmon is considered an oily fish, although the lipid content varies considerably between species. The effect of consuming oily fish on reducing the risk of cardiovascular disease and mortality from coronary artery disease is now unanimous among researchers 1, 2. Studies have also shown that people who eat more fish experienced less depression 3 and had a lower risk of disease 4. Other studies of Alzheimer's disease have shown a favorable relationship between the consumption of oily fish and a reduction in the incidence of arthritis 5, 6.
Be that as it may, any caviar, regardless of the price, is very healthy. This delicacy is a real storehouse of vitamins, and also has a beneficial effect on the entire body as a whole, increases immunity and improves mood.
Once upon a time, red caviar in Russia was not considered a delicacy. It was on the table in every home, it was eaten for breakfast and it cost a penny. Currently, the situation has changed - caviar has risen in price and has become a real delicacy. Since we do not often buy caviar, we do not know how to choose the right one. Unfortunately, not all manufacturers comply with quality standards. In order not to miscalculate, you should arm yourself with the necessary knowledge.
The American Heart Association recommends that healthy adults eat at least two fish meals a week to take advantage of their health effects. Few studies have specifically evaluated the efficacy of consuming whole salmon. According to other human studies, blood clotting and platelet aggregation times were sometimes improved 10, sometimes not 11, as a result of salmon consumption. While certain components of salmon may have health benefits, it has been shown to have a predominance of omega-3 fatty acids.
How to choose high quality red caviar?
Caviar goes through a thorough processing process before it gets on the table. First, the eggs are sorted by quality and degree of maturity, then they are separated from the film and thoroughly washed with cold boiled water. Then they are salted in a special solution and preserved.
High-quality processing and proper preparation is possible only in the factory. It is better to buy caviar in large supermarkets, where a thorough check of goods is observed. It is never worth buying a cheap product from the markets.
Salmon is an excellent source of eicosapentaenoic acid and docosahexaenoic acid, two fatty acids of the omega family. They act as precursors of chemical messengers that promote good immune, circulatory and hormonal function. Several and have shown that consumption of omega-3 fatty acids have a beneficial effect on the cardiovascular system and reduce mortality from cardiovascular disease 2. These fatty acids act in several ways, including lowering blood pressure 12 blood triglyceride levels 13 and forming 14 blood clots, which reduces the risk of developing atherosclerosis.
If the question is, what kind of caviar to buy - by weight or in cans, the latter should be preferred. Bulk caviar is daily exposed to harmful bacteria, in addition, you do not know for sure the date of manufacture and expiration date, so there is a possibility of purchasing expired goods.
Caviar in cans is carefully protected from external factors, you will know the date of manufacture, but you will not be able to examine the product itself - this is the main disadvantage. The only way to check the quality of canned caviar is to shake the package: if it gurgles, it means there is too much brine in it.
Consumption of this fatty acid also has a positive effect on hypertension, arthritis, depression, atherosclerosis, thrombosis and other pathologies. Different types of salmon contain different amounts of omega-3s. However, consuming oily fish, including salmon, would not have affected the prevention and treatment of dementia.
Plus, consuming fish will have anti-inflammatory effects. Indeed, fish consumption is associated with low levels of C-reactive protein and interleukin-6, inflammatory markers. These anti-inflammatory properties would be the parties responsible for reducing the risk of diseases associated with inflammatory processes such as cardiovascular disease, inflammatory bowel disease, certain cancers, rheumatoid arthritis and neurodegenerative diseases 31.
A high-quality product has whole eggs, without crumpled sides, which fit tightly one to the other. The total mass in the jar should have a reddish color, sufficient density without extraneous residues (films, burrs, blood clots, mold and white sediment).
When buying red caviar in a jar, be sure to read the information on the label. There is always GOST of high quality, and it is also written about the variety. 1st grade means that the eggs are perfectly matched in size. The second grade allows mixing eggs of different salmon fish, which makes the product less presentable.
Finally, high consumption of fish and omega-3s may be inversely associated with chronic depressive symptoms. These effects will be more pronounced among 30 women. Further research is needed to confirm these claims, but this remains promising.
Fish is an excellent source of complete protein in general, as it contains nine essential amino acids. Proteins are used to train digestion and hormones, and to train, repair, and maintain tissues such as skin, muscle, and bone. It should be noted that human studies have just been carried out and confirm these results.
On the label, the manufacturer always indicates the composition of the product. As it is correct, it contains caviar, salt and preservatives. Without preservatives, it can be stored for no more than 2 months; with preservatives, the product can remain fresh for about a year at the optimum temperature.
In Russia, sorbic acid (E200) and the antiseptic urotripine (E239) are used as additives. The latter is a toxic substance, so it is not used often, changing to new methods of preserving the product. One of them is pasteurization (high temperature disinfection). To keep moisture in the caviar, glycerin (E422) is added to the product.
Most important nutrients
This vitamin protects the heart by preventing vascular calcification and hardening of the arteries, interfering with insulin secretion and insulin resistance in type 1 and 2 diabetes, it will be involved in auto - such as multiple sclerosis, rheumatoid arthritis and Crohn's disease. Finally, it will stimulate the immune system, reducing the incidence of influenza and respiratory infections. Phosphorus canned ketak and processed Atlantic salmon - phosphorus. In the body, phosphorus is the second most abundant mineral after calcium.
There are general rules for choosing a product:
- Read the labels carefully. The most expensive and high-quality caviar is considered to be granular salmon caviar, 1st grade;
- The can with the product must contain information about the manufacturer, address, availability of GOST, date of manufacture and packaging, as well as expiration date;
- Eggs should be whole, not wrinkled, without offal. They should fit snugly together;
- The caviar should not have a too liquid consistency;
- The composition should contain caviar, salt, no more than 1 - 2 preservatives;
- The taste is red caviar - without harsh bitterness and medium salted;
- The size of the eggs should be the same, and the color should be uniform;
- When applying caviar to a sandwich, the eggs should easily separate from each other.
How much is good red caviar?
In addition to a natural product, stores often sell artificial caviar made from protein products (milk, eggs, gelatin) with the addition of flavors, dyes and flavorings. Not to be confused artificial caviar with the present it is worth carefully studying the labels and analyzing the price.
It plays an important role in the formation and maintenance of healthy bones and teeth. In addition, it promotes tissue growth and regeneration and helps maintain normal blood flow. Finally, phosphorus is one of the components of cell membranes. Canned chum salmon and Atlantic salmon farms are excellent sources of selenium. This mineral works with one of the main antioxidant enzymes, thereby preventing formation in the body. It also helps convert thyroid hormones to their active form.
It also aids in the transmission of nerve impulses and promotes normal growth. He also collaborates in a formation process that allows normal growth and development. Fermented Atlantic salmon is an excellent source of pantothenic acid, and canned chum salmon is a great source. It is also involved in several steps in the synthesis of steroid hormones, neurotransmitters, and hemoglobin. It also promotes the production of red blood cells and allows them to carry more oxygen to nerve cells and to modulate hormone receptors. This vitamin works together with folate to produce red blood cells in the blood.
It also supports the maintenance of nerve and bone-forming cells. Canned salmon chum is a good source of calcium. Calcium is by far the most abundant mineral in the body. It is mainly stored in the bones of which it is part. It helps in the formation of bones and teeth, as well as in maintaining their health. Calcium also plays an important role in blood clotting, maintaining blood pressure, and muscle contraction.
Pink salmon caviar is universal in taste, so it is liked by most people. Pink salmon eggs are medium-sized (about 5 mm in diameter), with a fragile shell, orange or light orange in color.
Coho salmon caviar is distinguished by burgundy shades and a small diameter. It tastes a little bitter, so not for everybody.
Trout roe is the smallest in diameter (about 2 - 3 mm). A distinctive feature is the color - from yellow to bright orange.
Fermented Atlantic salmon and canned chum salmon are both sources of magnesium. Magnesium contributes to bone development, protein development, enzymatic actions, muscle contraction, dental health, and immune system function. It also plays a role in energy exchange and transmission of nerve impulses.
Fermented Atlantic salmon and canned chum salmon are both sources of potassium. In the body, it serves to balance the pH of the blood and stimulate the production of hydrochloric acid in the stomach, which aids in digestion. In addition, it facilitates the contraction of muscles, including the heart, and is involved in the transmission of nerve impulses.
Sockeye caviar is about 4 mm in diameter and tastes good. Nowadays, red salmon caviar is almost not found on store shelves, due to the massive extermination of this fish.
Chum salmon caviar can reach a diameter of 5 - 6 mm. Large eggs have a pronounced spherical shape, amber-orange color, a dense shell and a noticeable speck of fat. Chum salmon caviar is often used to decorate dishes.
The color of red caviar eggs - which fish is more beautiful
Canned salmon chum is a source of iron for humans only, and iron requirements are higher for women. It should be remembered that the iron found in fish, meat and poultry is partially present in hemic form, which greatly facilitates intestinal absorption. Every cell in the body contains iron. This mineral is essential for the transport of oxygen and the formation of red blood cells. It also plays a role in the production of new cells, hormones, and neurotransmitters.
Fermented Atlantic salmon and canned chum salmon are both sources of zinc. Zinc plays an important role in immune responses, in the production of genetic material, in taste perception, in wound healing and in fetal development. It also interacts with sex and thyroid hormones. In the pancreas, it is involved in the synthesis, storage and release of insulin.
Chinook salmon caviar is the largest in diameter and can reach up to 8 mm. It has a bright red color and a pungent bitter aftertaste. Currently, chinook salmon caviar cannot be found in stores, since this fish is listed in the Red Book.
Red caviar is a healthy gourmet product that contains many vitamins and microelements. Despite the positive properties, caviar is still not worth abusing, otherwise metabolism may be disrupted. To please yourself with a truly tasty and high-quality product, you should carefully approach its choice.
Red caviar in stores is presented in huge quantities: from different manufacturers, in different packages. Not surprising - this is one of the most popular delicacies. Unfortunately, as studies of caviar, which are regularly conducted by Roskontrol, show, basically this product is not only of poor quality, but also dangerous. At the same time, red caviar is not cheap at all. It is especially offensive, having laid out a tidy sum, to get serious food poisoning - and this is precisely what the use of red caviar threatens, which was checked by Roskontrol and Roskachestvo.
As part of the study, specialists from Roskachestvo studied 29 popular trade marks Russian salmon caviar in the price range from 230 to 750 rubles per 100 grams and from 300 to 2000 rubles per package. Caviar included in the study different types salmon: sockeye salmon, coho salmon, pink salmon, chum salmon.
Experts checked caviar according to 32 quality and safety indicators, of which: microbiological indicators - bacteria of the E. coli group, KMAFanM, Clostridium, Staphylococcus aureus, mold and yeast, mass fraction of sorbic acid, sodium benzoate, the presence of cadmium, arsenic and mercury, dyes and preservatives, mass fraction of sediment - jusa, and also evaluated the organoleptic characteristics of caviar: taste, smell and color, in addition - the amount of salt. Based on test results the best caviar became products of trade marks from St. Petersburg and the Sakhalin region.
“In all the eggs examined, the experts did not identify mold, sulfite-reducing clostridia, and pathogenic microorganisms, including salmonella. In addition, no pesticides or heavy metals were found - their source could be seawater and bottom sediments, larvae, no traces, no excess for antibiotics of the tetracycline group, groups of sulfonamides and quinolones, as well as chloramphenicol, "- said in the message.
Experts also did not find any foreign impurities in caviar of any brand.
At the same time, experts emphasize that there really was real caviar in each jar. “Also, all brands have passed the test for the presence of dyes perfectly - as tests have shown, none of the manufacturers tinted caviar with artificial dyes. outward appearance, consistency and condition - all the investigated red caviar from the experts did not have any comments ", - added in Roskachestvo.
As for the species replacement of caviar, the test results showed that in most of the caviar the declared type of fish does not differ from the actual one. "The only exception was the products of five brands," notes Roskachestvo. At the same time, pink salmon was declared in the products of two of them, however, in addition to the DNA of pink salmon, experts found in this caviar and DNA of chum salmon. “As you know, chum salmon is a more expensive fish, so we are not talking about a reduction in the price of production. Perhaps, these are trace amounts of chum salmon that got into the jar by accident during production,” the organization said.
In the caviar of another brand (sockeye caviar, 1st grade, granular salmon), in addition to the declared sockeye, experts also found chum salmon: according to experts, this does not look like a deliberate reduction in the price of the product. But in the caviar of two more brands, the substitution of the type of fish is more like a reduction in the cost of the product: the cheaper pink salmon ended up where the game of sockeye salmon and rainbow trout was announced.
In addition, a study of caviar revealed a problem with the growth of microbiological indicators in ten products, the organization added. Thus, several brands did not pass the test for the group of E. coli bacteria, an increased number of microorganisms (KMAFanM) was recorded in the caviar of six brands, Staphylococcus aureus was found in the caviar of three brands. "These problems may be associated with violations of the temperature regime throughout the entire distribution chain or the sanitary state of production. It is important to note that the risk of buying a product with excess according to these indicators increases significantly if the caviar is stored at temperatures above zero degrees," - noted in Roskachestvo.
On the eve of the New Year, Roskontrol experts also conducted a study of red (salmon) caviar. Of the seven samples tested, one turned out to be fake, and two more were hazardous to health.
Samples of products of the brands "Meridian", Salmonica, ARO, "Kamchatka Sea", "Tungutun", "Russian Sea" and "Russian Fish World" were tested in more than 50 quality and safety parameters.
It was found that the "Kamchatka Sea" is not sockeye caviar, as claimed by the manufacturer. The product contains rainbow trout DNA.
Proceeding from the fact that sockeye salmon is a wild and rare fish, while trout is a product of aquaculture, there is a desire of the manufacturer to save money and set an unreasonably high price for his product, the organization noted.
In addition, E. coli was found in caviar of the Kamchatka Sea and Salmonica brands.
Samples of the brands "Tungutun", ARO, "Russian Sea", "Russian Fish World" did not correspond to the declared first grade: their caviar contained insignificant sediment - a liquid consisting of the remnants of brine and egg yolk mass.
Moreover, the caviar "Tungutun" in addition turned out to be rancid.
As a result of the examination, the samples of Salmonica and the Kamchatka Sea were added to the Roskontrol blacklist as not meeting safety requirements, and the latter was also recognized as a fake.
Tungutun caviar is listed with remarks due to its rancid odor and taste.
Samples of products of the brands "Meridian", ARO, "Russian Sea", "Russian Fish World" received only minor comments from experts and were recommended for purchase.
How red caviar is counterfeited
Police and Rospotrebnadzor officers covered a large clandestine red caviar workshop. On the nose New Year and this traditional delicacy is just as must on festive table like an Olivier salad, tangerines or a bottle of champagne.
Of course, all kinds of adventurers cannot pass by easy money, and our story about one of the shops for packing a penny imitation of caviar in iron cans, which later fell on the shelves of hundreds of stores, including large chain stores. Scammers attract naive and poor fellow citizens, as well as pensioners who are always chasing shares, by the price of the goods, offering 100-140 grams of a surrogate for 160-200 rubles.
A video that captures the entire process of making fake caviar. A visitor, in conditions of absolute unsanitary conditions, is shamanistic about what then, in a form smeared on a crust of bread, gets into the mouth not only of adults, but also of our children.
The cost of any caviar is quite high, so this delicacy is far from affordable for everyone. But there are varieties, the price of which is simply shocking. So, let's figure out which fish has the most expensive caviar.
The most expensive in the world is albino beluga caviar. This fish is found off the coast of Iran in the Caspian Sea. She is considered a long-liver. The first time the beluga begins to spawn at the age of 40-50, however, caviar is taken from it only after it is a hundred years old. The weight of the fish at this time is approximately equal to 1 ton. At the same time, caviar makes up about 20 percent of the total weight of the fish.
It is silver or light gray in color and has a nutty flavor. However, the richest gourmets of the world have been arguing about the taste of this delicacy for many years. Some of them do not feel anything special in it, while the other part considers this product to be a real masterpiece. 100 grams of such a delicacy costs about 2.5 thousand dollars, but it is not so easy to get it either. The whiter the eggs, the more expensive the price will be. The packaging also matches the caviar - usually it is packed in cans of 995 gold. As a rule, it is ordered in advance, 4 years in advance, and no more than 10 kilograms of this caviar are sold per year. It deteriorates quite quickly, so such a valuable product should be consumed immediately after purchase.
However, this cost is not yet a record. Not so long ago, the owners of one of the firms in Austria began to produce sturgeon caviar, decorated with edible 22-carat gold. Its cost is striking - 35 thousand euros per spoon. According to the producers of the delicacy, this caviar is truly exclusive, it strengthens the immune system and is very beneficial for overall health.
The most expensive black caviar
The most valuable black caviar is beluga. Its cost depends on the habitat and the way the product is produced. On average, a 125-gram jar of black caviar will cost about 13 thousand rubles. In second place is sturgeon caviar. Its average cost is 4-5 thousand rubles per 100 grams.
The most expensive red caviar
Red caviar is traditionally considered more affordable than black caviar. This is primarily because it is mined in large volumes. What is the most expensive red caviar? Chinook caviar is considered the most expensive. It has a slight bitterness that goes well with delicate taste, and is somewhat of a scarce product. Eggs have a fairly large diameter. You will have to pay 3,500 rubles for a kilogram of chinook caviar.
Slightly cheaper, at 3200 rubles per kilogram, will cost chum salmon and coho salmon caviar. The first also has large-diameter eggs and looks very attractive, therefore it is often used to decorate dishes. Coho salmon caviar is smaller and has a dark red color. According to their useful properties it is superior to many other varieties. However, the taste of coho salmon caviar is not for everybody, since it is slightly bitter.
Be that as it may, any caviar, regardless of the price, is very healthy. This delicacy is a real storehouse of vitamins, and also has a beneficial effect on the entire body as a whole, increases immunity and improves mood.
The caviar of many salmon fish species is very important, both in gourmet cooking and for ordinary housewives in the preparation of ordinary dishes. At the same time, there are many-sided differences between the eggs of similar fish species.
Caviar differs both in size, shape and color. Plus, caviar differs in taste, the presence of nutrients, and also in fat content. As a rule, caviar contains a whole bunch of vitamins, such as A, C, B, E, D, as well as an equal bunch of trace elements such as phosphorus, iodine, iron, calcium, potassium, chlorine, molybdenum, lecithin and protein.
The most important point is the presence of omega-3 fatty acids in caviar, since their presence affects the human body in a peculiar way, lowering the level of cholesterol in the blood, taking part in the renewal of nerve cells, protecting the body from cardiovascular anomalies, normalizing metabolic processes, and also lowering sugar levels in blood. Therefore, we can safely assume that the caviar of fish such as chum and coho salmon should be present in the diet of any person.
Coho salmon lays up to 7 thousand eggs in one go. Caviar is notable for its small size, but its nutritional value is considered the highest among culinary specialists. The diameter of the eggs is no more than 4 mm, and a peculiar bitterness is noted in the aftertaste. At the same time, the caviar is distinguished by a bright saturated red color, in contrast to the caviar of other salmon species, the color of the caviar of which is in the range from a weak scarlet to red-crimson hue.
Chum salmon caviar is somewhat larger (5-9 mm) in comparison with coho salmon caviar. At the same time, the eggs are in the form of balls of the correct geometry with the presence of a clearly pronounced red dot in the center of each egg. The color of the eggs is characterized as orange-amber, and there is no bitterness in the taste.
The difference between taste
Naturally, there is a difference, but the preference of one caviar over the other depends on the personal taste preferences of the consumer.
Coho salmon caviar may be uneven in color, as well as in the presence of bitterness. Despite this, coho salmon caviar is considered quite tasty and healthy.
Chum salmon caviar is characterized by the presence of a pronounced taste. Despite this, it is not very popular among the population due to the hard shell that surrounds each egg.
Caviar properties
Coho salmon caviar is much more nutritious than caviar of other salmon species, but its industrial value is not so high as compared to chinook salmon or pink salmon caviar.
Chum salmon caviar is distinguished by a slightly high content of proteins, which are easily absorbed by the human body.
100 grams of chum salmon caviar contains more than 300 kcal, and coho salmon caviar contains 150 kcal... This indicates that chum salmon caviar is more nutritious. Coho salmon caviar contains from 6.1 to 9.5% fat. In this regard, we can safely assume that coho salmon caviar is more suitable for dietary nutrition.
The harm and benefits of caviar
The presence of many useful substances in the caviar of salmon fish species contributes to the rejuvenation of the body, helps to cope with male impotence, to feel a surge of vital energy, and to strengthen the immune system. The presence of iodine in caviar helps to fight the poor functioning of the internal secretion organs.
Despite the many positive effects in the case of eating red caviar, it is better to limit its use for people who have undergone surgery, for people suffering from rickets, as well as in conditions when the human body is severely weakened. Coho salmon caviar is not recommended for pregnant women, people suffering from poor digestive system functioning, as well as in cases of liver dysfunction.
Cost - is it worth paying more?
Due to the fact that most salmon species, including coho salmon, are caught at a high rate due to their nutritional value, then the cost of caviar of these fish is quite high. Chum salmon caviar is somewhat in great demand in restaurant chains, as well as in other public catering areas. In general, the cost of chum salmon and coho salmon caviar is practically the same on the market and amounts to about 300 rubles per 130 grams.
Choosing this delicious product, you should pay attention to the following nuances:
- It is better to choose a product packaged in glass containers, but not in cans, since there is no way to determine the quality of the product without breaking the packaging.
- A quality product is represented by the presence of grains of the correct geometric shape, which do not stick to each other.
- If the color of the eggs corresponds to a red-raspberry hue, not counting chinook caviar, then this indicates a fake.
- Caviar packaged in cans may represent a product where an increased amount of liquid, with grains is not correct shape, as well as with the presence of preservatives.
- The shelf life of the packaged product is no more than six months, which should be indicated on the label.
- Caviar can correspond to both the first grade, when the salt concentration is not more than 6%, as well as the second grade, with the salt concentration up to 8%. Caviar of the first class must have whole eggs, without the presence of blood and without the presence of ovary parts, as indicated in the technical specifications.
In addition, each of the varieties has special requirements for the aroma, which must be attractive and not contain any other odors, as well as for the homogeneity of the product.
And yet, which caviar is better?
Considering the taste characteristics, one should pay tribute to chum salmon caviar, which is easily explained by the presence of larger caviar (relatively) and the absence of bitterness, which makes it possible to cook delicious dishes haute cuisine. The caviar of pink salmon and sockeye salmon is considered no less valuable, despite the fact that their caviar is characterized as small or medium in size. At the same time, pink salmon caviar has a rich orange hue, and sockeye caviar is a red saturated color.
Caviar, both chum salmon and coho salmon, has a beneficial effect on the general condition of a person, since it contains a sufficient amount of both many vitamins and microelements. At the same time, the caviar of both fish is used to prepare interesting, tasty and healthy dishes... Caviar has always been considered a delicacy and today it has not lost this status. The only thing that worries mankind now is that red caviar may soon become a great rarity, which is inaccessible to the general population.
