Despite the fact that both types of caviar are salmon, it is difficult to find more different and different products than caviar of salmon and chum. Each of them is beautiful in its own way, has a delicious taste and a whole bunch of healthy effects. We will try to understand their differences and features.

Taste features of caviar of salmon and chum salmon: where to stop?

First of all, let's talk about the taste sensations.

· Has a very interesting flavor range, revealing a full salmon flavor, resembling the taste of red fish meat. Delicate, exquisite and literally melting in the mouth, the product does not leave indifferent the most demanding gourmet.

· Has a unique delicate tastewith creamy notes. The main feature of this caviar is a rich, generous taste gamut: each egg spreads in the mouth with valuable nectar. Even without butter, such caviar is very good in taste and tender, does not seem too dry. A distinctive feature is the soft shell of the eggs. Breathing easily in the mouth, they create a wonderful effect.

Comparing caviar of salmon and chum, it should be noted that sockeye is caviar for those who are looking for a closer-bodied, salty taste. In turn, keta is a choice of gourmets who prefer the maximum tenderness and creamy shades, as well as a long subtle aftertaste.

The unique aesthetics of caviar: choose "by clothes"

Externally, the products are also fundamentally different from each other.

· In size, chum salmon caviar is one of the largest among salmon, eggs can reach 7 mm in diameter. In turn, sockeye gives small eggs, the diameter of which does not exceed 3-4 mm. Therefore, the sensations during the use of the product are different: the keta caviar is poured with the juice of the set of large eggs, and the sockeye gives a distinct sensation of each flaked egg.

· The color of the sockeye has the same bright red, rich color, because of which the eggs of these fish are called “red”. Chum salmon has a delicate orange color that is closest to the appearance of red caviar that we are used to.

· Aroma of salmon - pronounced salmon, with rich notes. Chum salmon gives caviar with a delicate, delicate smell, which is fully revealed only when a piece of a sandwich or tartlet is already melting in the mouth.

Sockeye - caviar for a solemn serving, looks most presentable and catchy, decorates the table and attracts admiring glances. Small eggs and rich color make the product unusual and interesting. Chum salmon is an ideal caviar for home-made meal, when you don’t need to impress anyone, but everyone loves a rich, rich and very delicate taste.

Natural supply of vitamins: nutritional properties of caviar of salmon and chum

Red caviar itself is a powerful source of various vitamins and microelements. Both calves in large quantities contain:

· A cocktail of vitamins C, E, A, PP and some vitamins of group B. A pronounced immunostimulating effect is provided, the general body tone improves, digestion is improved.

· A whole range of minerals, including iron, phosphorus and calcium.

· Omega-3 and Omega-6 saturated fatty acids, which are particularly useful for the cardiovascular system and provide protection against cholesterol plaques.

· Proteins that are absorbed by the body as easily as possible.

However, there are a number of important differences. Caviar of salmon is especially rich in iodine, and is well suited for the prevention of iodine deficiency. And chum salmon has the highest content of easily digestible fatty acids compared to other types of caviar.

The caloric content of both types of caviar is approximately at the same level and amounts to 230 kcal for sockeye salmon, and 260 kcal for chum salmon. However, for anyone who cares about calorie and is afraid of excess weight, we hasten to note that the nutrients produced by the body from red caviar are easily digestible and more than 90% is spent on energy production. Therefore, if you do not eat caviar with caviar (which no one in their right mind will and will not do), there can be no effect of weight gain due to the use of any kinds of caviar.

From a rather large number commercial fish  salmon family most often found in stores pink and chum, this factor is associated with the highest prevalence of these species. Kizhuch on their background looks quite outlandish, both in name and in appearance.

What distinguishes coho salmon from chum salmon?

Chum salmon has quite large sizes up to 1 m in length, up to 14 kg in weight. Kizhuch significantly less - Kamchatka 60 cm in length, 3.5 kg in weight, Alaskan reaches the size of 85 cm and 6.5 kg. Another feature of coho salmon is its structure - a very large head with a broad forehead, silvery scales, which during spawning acquire a bright crimson hue.

Copper caviar, unlike other types of salmon, is rather small and differs by a rich dark red color. Its taste is slightly bitter, but for its beneficial properties it ranks first among other species. Chum meat is white and cojac is rich red.

What is better than chum salmon or coho?

Residents of the Far East and Kamchatka, connoisseurs and connoisseurs of red fish, appreciate coho for the unusual taste of meat. For people less knowledgeable, it will be interesting to find out which fish is tastier or coho.

Kizhuch is considered a delicacy, which is reflected in its price, it can be found in the menu of the most famous restaurants with fish menu. His meat is very juicy and tender with a slight bitterness. If we talk about the beneficial properties and biochemical composition, then the rates of chum salmon and coho salmon are approximately the same.



Kizhuch is a fatter fish, so it should be used with caution by people with problems and diseases of the digestive tract organs. If we talk about what kind of fish better chum  or coho for weight loss, it is necessary to compare their energy value. At chum salmon - 125 kcal, in coho salmon - 140 kcal. Taste preferences are very subjective, therefore, it is difficult to judge culinary preferences, but in the process of losing weight, keta is a more preferable product.

In addition to natural in stores today you can find artificial caviar. It is usually made from protein products - chicken eggs, milk, gelatin. In principle, the production technology is very similar to the preparation of french fries - a mixture saturated with fish flavors, flavor enhancers and dyes, drip into the oil, and under the influence of high temperature the protein is rolled into a ball. In order not to confuse natural caviar with a surrogate, read the labels on the label and focus on the price - a kilogram of a “live” product cannot cost less than 600 rubles. In addition, the fakes are usually perfectly round, without germ buds, have a sharp herring odor, burst in the mouth when biting and stick to the teeth. However, when the manufacturer dilutes natural caviar 10-15% artificial and mixes everything well, it is almost impossible to detect counterfeit.
  Expert opinion

Lyudmila Shatnyuk, doctor of technical sciences, head of the laboratory of the Research Institute of Nutrition of the Russian Academy of Medical Sciences

Red caviar is a healthy product. It contains proteins, calcium, phosphorus, polyunsaturated fatty acids and vitamins A, D and E. However, it is impossible to overdo the treat - a safe dose for new Year's Eve 2-3 sandwiches. Salt contained in caviar can retain water in the body and disrupt metabolism. High concentrations of protein or preservatives can cause allergies. In addition, in combination with butter  and white bread, caviar becomes quite high-calorie and heavy food for the stomach. But most importantly - the product must be safe. Even one fake sandwich can ruin your party very much.
  Perfect caviar

1. Glass sealed containers.

2. The inscription on the label - salmon caviar granular, type (pink salmon, chum salmon, sockeye salmon), 1st grade.

3. Information about the manufacturer with the address, the availability of GOST, date of manufacture and expiration date.

4. Eggs whole, unwashed, uniform color. In the bank lie tightly, and on the sandwich are well separated.

5. The absence in the caviar mass of foreign inclusions - broken shells, blood clots, sediment, mold.

6. Not too liquid consistency.

7. List of ingredients: caviar, salt and not more than 1-2 preservatives.

8. Without noticeable drops of vegetable oil.

9. The taste is medium salty, without sharp bitterness.
  Kinds

These different eggs

A valuable product is given to us by different types of salmon - pink salmon, sockeye salmon, chum salmon, coho salmon, trout. By the amount of protein, fat content and degree of usefulness, all eggs are exactly the same, but their appearance and taste can be very different. Some people love small “peas”, others choose a larger product, and still others prefer burgundy to orange treats.

This caviar has become popular in our country for two reasons. First, pink salmon among the salmon is considered the most prolific. Secondly, the taste of eggs is universal, so most consumers like it. The product is medium in size (about 5 mm in diameter), with a not very strong shell, orange or light orange in color.

Flying fish

This red caviar, which came to us along with Japanese rolls, stands out from the slender row of valuable product. Firstly, it is not salmon, but flying fish that tosses it. Secondly, the eggs are by nature colorless, and they become red due to sauces and seasonings. They might as well be green, blue or black.

Caviar is small and unlike all other species has a burgundy shade. The taste of the product a little bitter.

Trout roe is the smallest - it is only 2-3 mm in diameter. You can recognize it by color - it can be from yellow to bright orange. Recently, this product is massively entering our market.

Her calf is slightly smaller than that of pink salmon, about 4 mm in diameter. However, the product is rarely available for sale due to the mass extermination of sockeye.

This caviar is in second place in size - it can be 5-6 mm in diameter. Before the revolution, it was called “royal” and exported abroad. Large eggs have a regular spherical shape, a bright amber-orange color and a well-marked fatty spot germ. For showiness ketovoe product is often used to decorate dishes. However, not everybody likes large caviar; it has a rather dense shell.

This species of fish has the largest caviar - in diameter it reaches 6-7 mm, it has a rich red color and an acrid-bitter taste. However, such giant eggs today in stores no longer meet - Chinook is listed in the Red Book.

Salmon caviar is served as a cold appetizer. Caviar has a pleasant mild taste, it is nutritious and healthy. This is an internationally recognized delicacy. Caviar is considered to be one of the national symbols of Russia. For a long time, the glory of the best fish product was entrenched behind it, and even lean. Caviar contains a significant amount of high-grade proteins, fat, vitamins, it is especially recommended for those in need of enhanced nutrition. Red caviar is no less nutritious and tasty; red caviar and fish of salmon are mined. Red caviar has become quite affordable product, unlike expensive black caviar. This is due to the fact that red caviar is obtained from salmon, which are still sufficient in Pacific waters. Caviar differs from different breeds of fish in size and taste. It is considered that caviar of chum and pink salmon is distinguished by the best taste properties, and sockeye salmon and chinook salmon have a bitter taste. Caviar of different fish is different in appearance: medium-sized pink salmon grains are colored bright orange, while the grains of the largest red caviar are orange-red chum.

On the benefits and nutritional value of caviar. Caviar is one of the most nutritious foods, it has great nutritional value. In terms of calories, both black and red caviar are superior to meat, milk and other products. Fish caviar contains a large number of  valuable nutrients, it is fats, vitamins and minerals, a protein that is easily absorbed by the body. 100 g of black (granular or pressed) caviar contains 280 calories. A 100 grams of red caviar - 270 calories. For comparison: the same amount of meat of average fat content gives only 120 calories. 100 g of milk contains only 70 calories.

Salmon roe contains about 30% of high-value proteins, which is rare for animal-derived proteins and 10-13% of easily digestible fats. Caviar is rich in lecithin, vitamins A, E, D and B group, phosphorus, iron and other minerals and organic compounds necessary for the normal development of the body, skin cells, normalization of blood pressure and hemoglobin increase. This is because caviar proteins are full-fledged and mainly belong to proteins like globulins, albumin. Fat of caviar is characterized by a higher iodine number than the fat of meat of the same fish, and contains in its composition a large amount of very useful polyunsaturated fatty acids. Fat caviar contains a large amount of "good" cholesterol: from 1.5 to 14%, lecithin: from 1.0 to 43%, as well as vitamins A, B, D and C. Proteins and fats contained in red caviar are beneficial to restore cells and normalize blood pressure. Red caviar does not contain carbohydrates and unhealthy fats. Saw, K, Na, Ca, Mg, as well as Si, Zn, Fe, Mn, J and other minerals are present in significant quantities in caviar. Interestingly, the nutrients contained in the caviar act intensively on the skin, preventing the aging process and restoring the affected areas.

Salmon roe, otherwise red or keta, is prepared from Pacific salmon roe: kets, pink salmon, Sims and less often from sockeye salmon, coho salmon and chinook salmon. Different salmon eggs have different sizes and colors. Thus, the diameter of the eggs of pink salmon, sockeye salmon, silver salmon and Sims is 3-4 mm, and the diameter of the eggs of chum salmon and Chinook salmon is 5-7 mm. The yolk mass of eggs has numerous small fatty inclusions in the form of droplets containing coloring carotenoid substances, lipochromes, giving eggs a different color. Salmon eggs are the brightest red-orange color, chum eggs are pale red with an orange tinge, and pink salmon eggs are pink-orange.

The best is caviar of pink salmon and chum, having a pleasant taste and orange color with shine. Caviar of the remaining salmon has a more red color and an increased bitter taste. Caviar of salmon is divided into granular and yastikuyu by redistribution, and by barrel and canned in packaging.

Grained salmon roe. Red caviar, packaged in cans, retains its qualities longer and is more convenient for retail trade than cask. Granular salmon caviar is subdivided into 1 and 2 varieties, taking into account the state of the grain, taste, smell of caviar and salt content. Caviar 1 grade should have whole elastic grain, it should not be films and blood. Salt content in caviar of 1 grade from 4 to 6%, 2 varieties - from 4 to 8%. Caviar 1 grade - chum, pink salmon, Sims.

Characteristic features: caviar of one breed of fish; uniform color; strong grain; pleasant aroma and taste without off-tastes; salted, salt 4-6%; no sludge and bursting eggs. In caviar of salmon and salmon, color heterogeneity and bitter taste are allowed. For caviar, 2 grades are allowed: weak grain, unequal in size and color; increased salinity, salts up to 8%; the presence of bursting eggs, sludge, viscosity, weak sour smell, bitterness and sharpness. Salted granular caviar chunk fish in varieties are not divided. The content of salt in caviar, packaged in jars, from 3 to 6%, in barrels - from 5 to 10% for light-salted and 10-12% for medium-salted.

Yaschy salmon caviar. Yaschevnyi caviar of salmon fish is usually prepared from frozen yastik, since it is not possible to separate the grains from the connective tissue from the jasties extracted from the frozen salmon. The ambassador of the yasykov is kept dry. By quality, yaschy salmon caviar is subdivided into 1 and 2 grades. Caviar 1 grade has the following characteristics: well-cleaned yastiki; eggs are whole, elastic, without discrediting taste and smell; salinity caviar 3-5% In caviar 2 varieties are allowed: yastyki with mechanical damage, dull. Catching caviar is also prepared from perches of pike perch, it is called “galagan”, or from yastik of roach and bream, the so-called “tarama”.

What adds refinement to any table? What product is necessary for the child for healthy development? What strengthens the health of the expectant mother and helps recuperate to recuperate? Each one of them will answer without hesitation: “Of course, caviar!”.
  The history of this delicacy began even 2 thousand years BC. Sturgeon is one of the oldest fish; her caviar was learned to process and salt the Phoenicians and the Egyptians. The ancients loved caviar for refined taste  and nutritional value, other beneficial properties of this product were revealed to man later.
In Russia, they learned to process and salt the eggs of fish of various breeds in the twelfth century, while the Europeans discovered the beauty of fish eggs only after five centuries. Caviar received delicacy status in the reign of Ivan the Terrible, but this did not affect its price at all. Fertile Russia was rich in salmon and sturgeon fish species, and any commoner could put a keg of red or black caviar in front of a guest. The truly expensive delicacy at that time was considered pike caviar.
  On Shrovetide, pressed black and red caviar were the main “unpretentious” filling for pancakes. During the fasting period, caviar pancakes were baked, and for making them, the eggs were kneaded directly into the dough. In the XIX century, due to its excellent taste, Russian black caviar acquired the status of the best in the world and is still considered one of the symbols of Russia.
  It is difficult to overestimate the useful properties of the national delicacy. Caviar is the best source of complete protein, which is not found in any other product, it surpasses even meat in calories.
  Caviar is rich in lecithin, vitamins A, E, D and group B, phosphorus, folic acid, iron and other minerals and organic compounds necessary for the full development of the body, normalize blood pressure and increase hemoglobin.
  Red caviar does not contain carbohydrates and unhealthy fats. Black is recommended for lack of iron in the body. The nutrients contained in caviar act intensively on the skin, restore the affected areas and prevent the aging process.
  In this regard, cosmetologists recommend women seeking to save youth, use caviar masks. Moreover, caviar is also the strongest aphrodisiac. In the Far East, rich in salmon fish breeds, fish eggs have long been aware of this quality of their eggs and regaled the newlyweds before the first night of red caviar.
  Red caviar is harvested from salmon species: chum, sockeye, salmon, chinook, pink salmon. The most delicious red salmon roe. In the highest grades of red caviar, the grain is small, strong, not stuck orange grain without bursting eggs. The smaller the grain of red caviar - so it tastes better.
Black caviar is harvested from sturgeon species: sturgeon, beluga, stellate sturgeon, and sterlet. We are mistaken, considering black caviar is more useful than red, we are confused by its higher price. In fact, black and red caviar contain about the same set of nutrients. The high price of black caviar is explained not so much by better quality, as by a shrinking population of sturgeon. The larger and lighter the grain of sturgeon caviar, the more valuable it is.
  Having appreciated the high taste and nutritional qualities of red and black caviar, we leave without deserved attention other varieties: pink caviar (from whitefish, whitefish, pollock), yellow caviar (from bream, vobla, perch) and white (snail). Beneficial features  these varieties are almost as good as the “queens of the table”. For example, in Japan, herring roe is considered to be an absolute delicacy and costs inconceivable money, whereas in our stores it lies only because of the unpresentable form.
  Sometimes we also find in the works of the classics references to the mysterious "pressed" caviar, without realizing that what is meant is just a way of processing. By the way, the complexity of the processing of caviar affects its price and appearance (but not useful components).
  According to the way of processing, caviar can be: threefold (the outdated rare method of processing), yazychny (the cheapest), granular and pressed (traditional methods, common in our time).
  Granular - caviar of freshly caught fish is rubbed through a special sieve, which allows its grains to remain whole and clean from the films and retain a round shape. The best grainy black caviar is called canned and pasteurized. Red and pink caviar is prepared only in this way. Such a jar in an unopened form can be stored at home for a very long time.
  Pusyusnaya - freshly-caught fish roe, salted in its own shell-bag (yastik), and then slightly dried. After that, released from the film, the caviar is crushed in a special way. As a result, the eggs become dense, flat and acquire a special taste. Pressed caviar is the most delicious, although less beautiful and cheaper than granular.
  The illusion of an expensive delicacy was repeatedly attempted to produce from protein synthesized from oil, gelatin, and even rice.
  Today, in the fish department, we observe cod liver caviar and salmon meat. But this “caviar” for lovers of self-deception is completely legal and not as terrible as poor-quality caviar, issued for useful product.
To determine the authenticity of caviar, it is enough to look at the package, where the plant number, weight and shelf life should be indicated (the figures on the bank should be convex), as well as data on nutritional value. Turn the glass jar upside down - the contents should not fall limply down. In a benign caviar there should not be a viscous liquid, the eggs should be elastic and razboristymi, at the bottom of the dishes with caviar inadmissible sediment.
  But, if you still bought and want to make sure of the quality at home, put some caviar on a plate and blow on it - if the eggs are not stuck and rolled - you have purchased a good product.
  If you want to organize a spectacular dinner for two, connoisseurs recommend serving a grainy aphrodisiac on silver in glass cornices, coated with pieces of ice. Since caviar is quickly digested and long-satiated, light, low-calorie dishes should coexist with it on the table. Do not chew caviar, but like real gourmands, crush its grains with your tongue, pressing it to the sky, and only then drink a delicacy with dry champagne.
  The times when the caviar was almost impossible to reach were left in the past. Now this product can not only be found in any store, but often just get lost in the variety of brands represented. Despite this popularity, you can’t call salmon caviar a cheap product.
  Another indispensable attribute new Year's table  - caviar. We will modestly keep silent about the black one: the prices for it jumped so that even Hollywood stars refuse from the banks of Caspian caviar today.

Glass is better than tin

Remains of red caviar. Which, according to the State Trade Inspectorate, leads among low-quality and counterfeit products. According to various estimates, from 60 to 80% of these products sold in Russia are counterfeit. But still, it is difficult to refuse to buy. Red caviar is not only tasty, it is a very valuable product from a nutritional point of view. It contains fats, vitamins and minerals, as well as about 30% of protein, which is easily absorbed by the body and surpasses many products in these characteristics, including meat. When buying caviar, you need to be careful that counterfeit goods do not spoil the festive mood.
Are you used to buying red caviar packed? Take the jar in hand and shake. Is something gurgling inside? It is better to refrain from buying. High-quality caviar fills the jar tightly and without voids. Pay attention to the date of packaging. Caviar production is carried out in July-August. If any other month is indicated on the lid, it means that the caviar was frozen or it was packaged earlier. In any case, the quality of the product will not be at its best.
  Press on the lid of the can with your finger. It should not be incinerated and in no case should it be swollen. The marking on the lid must be stamped from the inside; if the numbers are pressed inwards, there is a fake in front of you. Counterfeit products are provided by poor-quality printing and the absence of detailed product and manufacturer information on the label.
  Choosing which caviar to take - in a can or glass - give preference to glass. Such a container is chemically neutral, unlike a tin can, in which the oxidation of metals occurs. In addition, clear glass allows you to consider the color, size and quality of grain. If the caviar looks as if covered with frost, it is fake.
  Buying weighted caviar, pay attention to the grain friability. Eggs should be easily separated from each other and not stick to the shoulder blade. If red caviar is more like a stuck together shapeless mass - it is better to refrain from buying.

The taste and color

Shades of red caviar are directly dependent on the type of fish. Most tasty caviar  whale. Its color is orange with a red flash, the eggs are rather small, the film is thin, elastic. If the caviar is completely pale or yellow, it means that it has ripened and has lost its taste. The second place is in caviar of pink salmon. Her eggs are orange and light orange. Dark red caviar of salmon for a peculiar taste received bronze from the Russians, but the Europeans, on the contrary, consider it the best.
  High-quality red caviar hardly smells like fresh fish. In artificial caviar, herring milks are used as perfume, therefore a strong fishy smell gives a fake. It tastes tough and very salty. If you are in doubt whether the caviar was bought - real or artificial, conduct a simple experiment. Throw two or three eggs into a glass with hot water, artificial caviar in boiling water dissolve.
  Keep an open jar of caviar in the refrigerator for no longer than 4-5 days. But in any case, do not put in the freezer - the grain burst and turn into a puree.
Caviar is recommended to be served on a table in a crystal or glass cornice, which, in turn, is put on crushed ice in a subcornbox. Eating this product according to the rules of etiquette is necessary with small spoons and without bread. A classic red caviar sandwich, according to nutritionists, negates the true taste of the product and is poorly absorbed by the body.

Citizens of the post-Soviet space with the word “caviar” involuntarily recall scenes from the film “Ivan Vasilyevich Changes Profession”. Remember? “Black caviar, red and overseas - eggplant !!!” Now times have changed, and we already eat overseas food from ground zucchini from large bowls. But black and red caviar became a sign of a big holiday. After all, its prices are such that only New Year  and allow yourself to open a jar. All the more annoying if the product gets poor quality. In order not to be mistaken, read this short guide to the world of caviar. We will tell you how to choose jars and what should be indicated on the label. In this case, the salmon caviar will be in focus. She is particularly loved and revered abroad, although the domestic consumer is not particularly popular. And in vain. We will try to debunk the black myth that sockeye is an outcast in the glorious

Red and black

It is not a secret for anybody that caviar is an egg of a fish, from which, after fertilization with the male milt, a fry is born. Consequently, this grain contains many nutrients and useful minerals necessary for the development of a new organism. Moreover, all fish (with the exception of viviparous) will spawn: perch, pike and even roach. All kinds of this product are helpful. But only some are tasty. Only sturgeon caviar is recognized as a delicacy, and And here, in passing, it is necessary to dispel myth No. 1. They say that black caviar is better. Indeed, at a cost, it is much higher than red. In fact, pricing depends on the rarity of sturgeon fish - stellate sturgeon, beluga, starlet. Salmonids are much more common, from which red caviar is extracted: sockeye salmon, chum salmon, pink salmon, trout, chinook salmon, silver salmon, sim. But some species of this family are also listed in the Red Book. Therefore, caviar and Sims caviar is very difficult to find on sale, and it costs like black.

How to choose a delicacy

How not to get lost among the numerous proposals of producers of red caviar? First of all, we carefully examine the text of the label. Blend is good in wine, but not in caviar. The jar should indicate which fish it was extracted from. On the question of what is better - caviar of pink or red salmon, we will answer later. For now, just indicate the criteria for a quality product. Glass jars are preferable to metal ones. This is how we can view the content. Eggs should be of equal size, not stuck together, mostly integral, of uniform color. A bright ruby ​​color can be evidence of falsification (except for caviar of salmon and chinook). Normal color - orange with the transition to a pale red. Date of production of the product is of paramount importance. If the label indicates the autumn or winter months - caviar is obtained from frozen fish.

"Grainy" or "pressed"?

In these terms, the difference lies in the ways of processing. In the body of a female fish, caviar is enclosed in a sack - yastik. When it is cut, the grains are ground through the grate, and then put in a pickle, where they lie for about ten days. Then the necessary preservatives are added to them and sealed in vacuum jars. This is how grainy caviar turns out. But opening such a jar, you must eat the contents in one or two days. Granular eggs are drier and more prone to airing. Pace processing method - this is when the whole ystyk is lowered into the brine. It is cut before pasteurization. Thus, it doesn’t matter what kind of caviar you have in your hands - chum salmon or sockeye salmon - if it is pressed, it retains more useful liquid. "Amniotic fluid" passed into the kernels, and they have a longer shelf life. It also affects the gastronomic parameters of the product - pressed less salty.

Size matters?

If we are talking about black caviar, then the larger the grain, the better product. In red, the opposite is true. Small grains are appreciated by gourmets more. And here it is time to answer the question that excites many people: “And what is better - pink salmon or sockeye caviar?” The largest seeds of chinook are as much as eight millimeters in diameter. Ketovaya a little less - seven, for which he was nicknamed by the people "royal". The eggs of pink salmon and coho are about the same size - four millimeters. And very small caviar in sockeye - only 3 mm in diameter. We have these grains of dark red, even ruby ​​color are valued less. The fact is that caviar of salmon, a photo of which looks very appetizing, has a pronounced bitter taste. But abroad, this quality is considered not a minus, but a piquant feature. But the neutral taste of dark orange grains, extracted from pink salmon, they consider too ordinary.

Caviar of red salmon: properties

The benefits of this product can not be overestimated. Red caviar does not contain carbohydrates at all, and there is little fat in it - only 13.8 g per hundred grams of product. And those that are very useful for the body - the notorious Omega-3. Red caviar is also rich in vitamins A, C and D. Therefore, its use has a beneficial effect on vision, strengthens the immune system. It is given to children who are prone to rickets, patients who have undergone surgery, weakened people. Do not forget about the essential amino acids - aspartic, glutamic, alanine, valine, isoleucine, leucine and lysine. Phosphorus, potassium and iodine take care of the nervous system, strengthen the musculoskeletal system. Special mention should be made of nicotinic acid - it gives caviar to caviar a characteristic bitterness. There are so many vitamins of group B in this delicacy product that it is used not only for food, but also used as part of creams and masks in cosmetology.

Spawn damage

It should be said that this product is quite calories. Caviar of salmon perfectly saturates - and this circumstance must be taken into account by those who are on a diet. Her nutritional value is 251 kcal per hundred grams of product. Speaking about the negative properties of red caviar, and sockeye in particular, you need to make a small reservation. Not herself is harmful, but “accompanying products”. After all, the grains are aged in brine, which means that delicacy should not be abused by people suffering from edema and kidney disease. A significant role is played by preservatives. One cannot do without them - after all, when sterilizing, tender caviar will turn into porridge. Packed in a vacuum without preservatives, the product can be stored for only about three months. GOST (18173-2004) for red caviar allowed only two substances. These are E200 and E239 (urotropin).

How to serve

Caviar of salmon is too small, so it will look ineffective on familiar canapes. It is best used to decorate fish salads and as a filling for pancakes or stuffed eggs. Tartlets - baskets from shortbread dough. You can serve this product as an independent snack. In this case, a vase with crushed ice is placed on the table, and on it is a small crystal ikornitsa with a silver coffee spoon. This delicacy and the symbol of the Soviet holiday are served at the very beginning of the meal.

What is combined

Contrary to popular belief, vodka is not the most desirable companion for caviar. Cognac also dulls the sensitivity of receptors at the tip of our tongue, and this makes it difficult to feel the delicate taste of caviar. The best accompaniment to this delicacy will be white dry wine or champagne. Non-drinkers can offer mineral water or black tea. But coffee and juices can kill the delicate taste. There are many fish salads, where red caviar is involved. Sockeye, with its bitterness, goes well with seafood and shrimp. This caviar can be used to make sushi.