Black caviar: classification and benefit

The finished product, depending on the cooking method, is three varieties. The most valuable - the highest grade, in the store it can be distinguished from the lower varieties in appearance. There should be no dents in any eggs: a good caviar crumbly, smooth and brilliant. Dimming on the grains are permissible, but they must be of the same size.Caviar Black is a generalized name of caviar of sturgeon fish, including Globyosov. Interestingly, it is different in size, color, chemical composition, elasticities of the shells, taste. The color of the real sturgeon caviar is not absolutely black. Rather, on the contrary: the lighter product, the higher it is valued.

Today, fishing wild sturgeon is limited and strictly prosecuted by law. Under the conditions of artificial reproduction (aquacultures), caviar is represented by such types: sterlet, Beluga, Bester, Russian, Siberian and white sturgeon. According to the method of preparation, it is divided into three groups: Pousic, pasteurized and grainy. By type packing - weed, packed.

The content of the table salt in all types of billets of black caviar is 3 - 5%. The use of preservative (E285 or Live-1 / Liv-2) is allowed to increase the shelf life.

Classification

Black caviar is one of the most expensive and useful delicacies. Due to high cost (from $ 50 per 50 grams), this product at all times was considered a symbol of wealth and success, was associated with a luxurious, prosperous life.

To date, the main place of mining of black caviar is the Caspian Sea (90% of the total). Limited by the catch is carried out in the lower reaches of the Danube, the Amur region, the Black Sea region.

Aquacultural caviar is obtained in two ways: the usual (fish is caught, killed, whatever) and "non-voiced" (sturgeon catch, plowing belly, "outstand" the jaws, cut off, the animal is released back).

It is important not only to store correctly, but also to serve the product. Traditionally, sandwiches and snacks make sandwiches. The base for sandwiches in Europe is different from what I caviar is eating in Russia - with white or gray bread or crackers. Europeans prefer to serve it as an independent dish in small cords. In Russia, it has long been served in large vouces.Consider what parameters determine the type of black caviar.

On the processing and degree of maturity

  1. Grainy. Method of preparation: After catching fish, the raw caviar is immediately wiping on the sieve (crash). Thanks to this grain procedure, the jaws are cleaned from residents, films, remain completely clean and integer, retain a round shape. After a break through a crash, the product is slightly saturated until the formation of the so-called "Tuluka".

Properly cooked grainy black caviar is called dry, grain in it are easily separated from each other. Inconsidered in the ambassador - unacceptable, disturbed - tortured.

To increase the shelf life, antiseptic substances are added to the product - boor and boric acid.

It is interesting than lighter and larger eggs, the more mature and tasty.

  1. Pousic. After the catch of the fish, the caviar is arched directly in the jaws in hot brine, after which it is folded in the chest, drying out (weathered). The next stage of preparation is the liberation from the film, cleansing of mucus and streak. At the final stage, the frozen (fermented) and fresh grains are pressing with interleavers in the chashans, after which they are compacted, become flat, acquire a spicy taste.

To convert the pausy caviar in a homogeneous mass of it to the saline in the warm brine, light pressing.

  1. Pasteurized. It is suced by a dry method. Such caviar is packaged on glass banks, which are hermetically closed and pasteurize. The main purpose of thermal processing is an increase in the shelf life of the product. This product can be stored for up to 2 years without loss of nutrient, useful properties. Thermal processing attaches a more rich taste of black calamus, makes the shell of grains tight.

Best grainy black caviar - Belt, Polysnaya - Semuts.

By types of sturgeon fish

  1. Blug. It ranks first in nutritional value and taste. This is the largest fish from the sturgeon family, it reaches up to 4 meters long and weighs up to 400 kilograms. The caviar accounts for over 25% of the total weight. Interestingly, sexual maturity in females Beluga occurs at the age of 25. The lifespan is more than 100 years. Fish molds caviar is not every year. Jastki have silver or dark gray, differ in a thin nut flavor.

Black caviar | Food and HealthNutritional value: Fats - 14.2 grams, proteins - 27.2 grams, caloric content - 237 calories per 100 grams of product.

  1. Sturgeon. Ikrinka smaller firing, yellowish brown with a sharp tint of the sea and algae. A sturgeon can weigh up to 200 kilograms and grow up to 2 meters long. Often the mass of one adult individual does not exceed 80 kilograms. The sexual maturity of fish grown in warm waters occurs at the age of 9. Life expectancy is 80 years.

In 100 grams of the product contained 9.7 grams of fats, 28 grams of proteins, 203 calories.

According to the cost of sturgeon Icra inferior to the firing.

  1. Sevreny. Ikrinka small, black, more elastic than Beluga. This is the smallest sturgeon fish. Its weight does not exceed 25 kilograms, and the length of the body is 1.5 meters. The female of Severuga molds caviar at 8 years old.

Product calorie content - 221 calorie per 100 grams, fat content - 11.9 grams, proteins - 28.4 grams. The weight of caviar accounts for 11% of the mass of the fish. The most delicious is the individuals who have reached the age of 20.

On the diameter of the iconic laurels of the championship belong to the firing caviar (3.5 millimeters), the intermediate position occupies a sturgeon (2.5 millimeter) and completes the top three of the leaders of the Serylline (1 millimeter).

By type of packing

  1. Departure (barrel). This product is made by handicraft and distributed in the market among dubious sellers. The low cost is due to improper processing, coarse texture and non-compliance with the storage conditions of black caviar. In addition, harmful preservatives that enhance the taste are introduced for better safety.
  2. Packaged. Caviar pack into tin or glass jars. Such a product has a pleasant consistency, high quality. It is recommended to give preference to the caviar, translated into the glass container through which the product is visual inspection.

What is the benefit?

Black caviar is a unique product containing a mass of vitamins (A, B1, B2, B6, B9, B12, C, E, D, HOLIN) and minerals (iron, magnesium, calcium, phosphorus).

Classification of black caviar | Food and HealthA rich chemical composition determines the useful properties of the product:

  • Supports the immune system, visual sharpness;
  • normalizes the state of the nervous system and joints;
  • enhances sexual attraction;
  • eliminates anemia;
  • improves mental activity, the exchange of sugars;
  • Displays slags;
  • Supports the body in the tone;
  • stimulates the work of the internal organs;
  • Neutralizes the harmful effect of free radicals;
  • accelerates tissue regeneration;
  • strengthens bones;
  • improves the condition of patients suffering from ischemic heart disease;
  • prevents stroke, myocardial infarction, anemia;
  • increases mental ability;
  • gives elasticity of vessels;
  • activates the production of collagen layers of the skin.

Black caviar possesses common, anti-inflammatory, rejuvenating and antiallergic properties. By nutritional value, the product is more useful than meat.

Interestingly, the elite cosmetics based on "black gold" extends the youth of fading skin (after 35 years), retains the lump of hair, gives the natural shine of the hair. Because of the high cost of cosmetics created on the basis of a protein product, they are issued in limited quantities only registered world brands. These include: "La Prairie" (Switzerland), "Ingrid Millet" (France), "Penovia Botanica" (USA), "Diademin" (Germany), "Mirra Lux" (Russia).

What caviar is more useful: red or black?

Black caviar packing packing | Food and HealthFirst of all, it is worth noting that both products are considered royal delicacies and are natural storage facilities, omega-3, omega-6 acids, vitamins and minerals. It is naive to believe that different types of sturgeon caviar (sturgeon, beluga, servers) and salmon (salmon, challenges, humpbacks, kats, societies) are the same. Color, taste, shape of grains depend on the fish from which they are mined.

There is an erroneous opinion that the black caviar is more useful than red. These products have approximately the same nutritional value. The high cost of black caviar is due to the rarity of the delicacy. Sturgeon types of fish put off the offspring in the "adult" age (no earlier than 10 - 15 years) only 1 - 2 times in a lifetime (for 100 years). The mining of black caviar is the difficult task, which is only a skilled fishermen. It is obtained in a much smaller quantity than the red, which is not difficult to catch, if you know the "bread" places.

The individuals of the salmon family become harsh, already in 2 - 5 years. Spawn in fresh water bodies. Most salmon passing salmon only once in their lives, after which they immediately die. Some individuals (for example, salmon) spawn to 4 times in life.

Thus, both products are equally useful for human health and are recommended to use all people who have reached the age of 3, who have no allergies to the product.

Harm

The main drawback of black caviar is the high salt content, which causes problems with pressure, swelling. This product is contraindicated to children under 3 years old, people with an increased cholesterol content, atherosclerosis, problems with digestion organs, urolithiasis.

Another important disadvantage of the product is non-evaluum. In recent years, the population of sturgeon fish is rapidly decreasing, which threatens their state of their gene pool. In this regard, the delicacy is mined on fish farms, where in artificial conditions they grow individuals for the food industry.

What is the use of black caviar | Food and HealthIn unlimited quantities, catching the sturgeon in the wild is strictly prohibited, as it threatens the biodiversity of our planet.

Chemical composition

In 100 grams of "black gold" concentrated from 200 to 250 calories.

Currently there is an opinion that the product of sturgeon fish is the main enemy of the figure, because it leads to obesity. In fact, it is not. Caviar - a valuable nutrient product, which includes an indispensable amino acids, vitamins, macro and microelements, polyunsaturated triglycerides of the Omega-3 type, omega-6. The product by 50% consists of water, 30% - proteins, 13% fatty acids, 5% - inorganic substances, 2% - nutrients.

Table number 1 "Comparative characteristics of black caviar by types of sturgeon fish"
Components Contents in 100 grams of product
Beluga, grainy Sturgeon, grainy Sevryugi, grainy
Energy value 237 calories 203 calories 221Calories
Water 54.2 grams 56.5 grams 54.0 gram
Proteins 27.2 grams 28.0 gram 28.4 gram
Fat. 14.2 gram 9.7 grams 11.9 gram
Ash 4.4 grams 5.2 grams 5.4 grams
Saturated fatty acids 2.5 gram 1.7 gram 2.1 grams
Carbohydrates 0.8 gram 0.6 gram 0.7 gram
Cholesterol 0.36 grams 0.3 gram 0.33 grams
Table number 2 "Chemical composition of black caviar by types of sturgeon fish"
Name The content of nutrients in 100 grams of the product, milligrams
Beluga, grainy Sturgeon, grainy Sevryugi, grainy
Vitamins
Tocopherol (E) 4.0 3,2 3.5
Ascorbic acid (C) 1,8. 1,7 2.0
Niacin (PP) 0.9 1.5 1.5
Retinol (a) 0.55. 0.18. 0.1.
Pyridoxine (B6) 0.46 0.29. 0.26.
Riboflavin (B2) 0.4. 0.36 0.37
Tiamine (B1) 0.12. 0,3. 0.28.
Folic acid (B9) 0.051 0.024. 0.024.
Cholecalciferol (D) 0.008. 0.008.
Macroelements
Sodium 1630. 1620. 1699.
Phosphorus 465. 460. 470.
Potassium 80. 70. 80.
Calcium 55. 40. 60.
Magnesium 37. 35. 45.
Microelements
Iron 2,4. 2,2 2.5

Black caviar is considered perfectly balanced. It is prescribed seriously ill people to increase hemoglobin, accelerate recovery, strengthening immunity and "return" of vitality. The product needs children and adolescents for normal development.

In order to maintain the beneficial properties of the black caviar, in the production process it is squealing with a small amount of salt, which should not exceed 5% of the weight of the main component.

The grains of sturgeon are very capricious. In order for the consistency of the iconic not changed, and the taste did not deteriorate, they are stored at a temperature of from 2 to 4 degrees below zero.

What caviar is more useful | Food and HealthHow is black caviar?

The chef focuses on the fact that the product status requires a special relationship, and recommend adhere to a classic ritual:

  1. Bank with caviar Place on the ice, wait 20 minutes. This will fully reveal the taste of delicacy.
  2. Lay out the delicacy between the index and thumb of the back of the hand. As usual, it is believed that this product needs to be from the skin. So you will feel the astringent oil, consonation of a fine flavor and taste. If this option does not like it, the delicacy is used exclusively with the help of silver devices.

Metal spoons change the taste of the product for the worse.

  1. Wash champagne.

Black caviar is combined with oysters, egg protein, solid cheese, creamy sauces, puff pastry, lemon, pancakes. Delicates can not be combined with fruit, confectionery.

Popular dishes are rolls with black caviar and salmon.

Criterias of choice

Black caviar - an expensive product that is often fought by unscrupulous manufacturers. As the basis, the machinators use pricked grains, which, by taste, are very similar to sturgeon and firing.

In the fake delicacy, all the eggs have the same size, go one to another. And in the present - on the contrary, they are different, because there are no ideal forms in nature.

The grains of good high-quality goods are clear, glossy, have a fresh oily taste, in which the notes of salted sea water are clearly traced.

Chemical composition of black caviar | Food and HealthWhat to pay attention to?

  1. Price. The fair value for 50 grams of black caviar varies from 50 to $ 120, depending on the variety and type of sturgeon fish. Paths are packaged in specially sealed packaging or large jars whose weight is 120 grams. The price of this product starts from $ 120. If the product is much cheaper, be sure - before you fake.
  2. Manufacturer. Black Icra was mined only in the Caspian Sea. For 15 years, the amount of sturgeon fish has decreased by 38.5 times. Today, in order to avoid the disappearance of the species, they are grown in artificial farms - in aquacultural enterprises. In these conditions, due to modern technologies, the caviar is obtained by a gentle way, after which the females do not die, but continue their life cycle.

According to expert data, the state for 2009, 20 tons of food sturgeon caviar were produced from the aquaculture of European countries. At the same time, the leading positions occupy: Moldova (300 kilograms), Romania (500 kilograms), Bulgaria (5 tons), Russia (12 tons).

Large enterprises of aquaculture farms: "Beluga", "Raskat" (Astrakhan), "Caviar Court Food Processing" (Saudi Arabia), Karat Kavyar (Israel), "Aquatir" (Moldova), "Qinjiang", "Shandong", Hailongjiang (China).

Currently, illegal production of sturgeon activity product is widespread, which has a heavy load on the ecosystem of the globe. According to the statistics of Russian law enforcement agencies, the domestic market of the state is 90% poaching.

Interestingly, to restore sturgeon populations, commercial fishing fish in Caspian is prohibited until 2017.

  1. Tara, accompanying documents. Black caviar is packaged in glass and tin cans. In the first case, the packaging allows the buyer to make a visual inspection of the goods on the color, grain size. The shelf life of pasteurized caviar in glass banks does not exceed 24 years, Pousic - 9 months.

To test the quality of the product, packed in a tin can, shake the capacity: if you heard the bullion, it means that the product contains a large amount of fluid, which reduces the specific mass of the delicacy. Refuse to buy such a product.

Remember, the quality product is always certified. The conscientious manufacturer provides accompanying documents in which it is written that the caviar produced in a legitimate way, has the resolution of CITES, obtained from a sturgeon, which is grown in aquaculture.

  1. Appearance. Depending on the maturity of the caviar, its color varies from gray-brown to silver-black, and the grain size from small to large. In addition, pay attention to the quality of the product. The grains should be not a single size, which are not disturbed. The most expensive is the product with light, large icons.
  2. Taste and smell. High-quality black caviar makes a weak sea fragrance, which can catch only a person with an aggravated smell. Sharp, strong smell of fish - a sign of a spoiled product or fake.

The real black caviar has a gentle, weakly salted taste with creamy ornament. If the acid, excessive salinity or bitterness is felt after tasting, from the use of goods should be refused. Most likely he is spoiled. Remember, salt keeps moisture, which leads to an increase in the weight of the delicacy. This is used by unscrupulous sellers. Such a product is reminded not to caviar, but rather a sticking mass with a sharp specific smell.

In order not to spoil the taste of the noble delicacy, it is served in glass, porcelain vases or small cords installed in the utensils filled with chest ice. A silver, bone or pearl spoon is supplied to the dish, eliminating contact with non-dense metals. They worsen the taste of black caviar.

How to eat black caviar | Food and HealthInteresting Facts

  1. The largest purchase of black caviar in the entire history of mankind belongs to the singer George Benson, who in honor of his 50-year-old anniversary acquired 3 tons of delicacious product for 3 million dollars.
  2. Black caviar - a strong aphrodisiac. It includes a record number of mineral compounds and vitamins that accelerate the restoration of forces, regulate the metabolism, increase sexual possibilities.
  3. Once Charlie Chaplin was paid as a fee for a film 4 kilograms of black caviar.
  4. Children of women who used 2 months before the conception of the child and during the pregnancy of black caviar at least 2 times a week, less often suffered from Rahita, they were less ill.
  5. The most expensive caviar in the world is the firing "Almas". Color grains - white, cost kilogram - $ 23,000. It is extracted from fish whose age has stepped over the mark "100 years." The Iranian company "House Almas" packages caviar to banks made of pure gold. It is believed to the age of Beluga depends on the consistency and taste of the product. The older the fish, the stronger the caviar.
  6. Representatives of peoples that often feed on caviar have a higher life expectancy.
  7. It is a product of youth. Nutrients included in the "black gold" slow down aging, skin declaration, activate the production of collagen. Therefore, this product is often used in cosmetology for braking processes, causing the fading of the dermis.

The anti-aging mask includes black caviar (10 grams), egg yolk (one), aloe juice (20 milliliters). These components enhance each other's action, render anti-inflammatory, rejuvenating effect.

  1. Black caviar contains a greater amount of iron (2.5 milligrams per 100 grams) than apples (2.1 milligrams per 100 grams).

Output

Criteria for selection of black caviar | Food and HealthBlack caviar - Delicates, characterizing a beautiful life, the global well-being standard. At all times, the product was a generally accepted symbol of exceptional luxury. Caviar of sturgeon fish or "black gold" strengthens immunity, prolongs life, strengthens the sexual attraction, fills with energy and life forces. It is rich in lecithine, phosphorus, iron, sodium, iodine, amino acids, including asparaginic and glutamic, omega-3, omega-6, vitamins A, D, E, C. B.

The most valuable is a large caviar of the Beluga, with a grain diameter of 3.5 millimeters, silver color.

In the old black gold, they were allowed, severely ill people for accelerating recovery.

The best drink that does not swell the spicy taste of the delicacy and is harmoniously combined with caviar, vodka is considered.

Black caviar is served with oysters, onions, hot white wheat bread, as a snack to champagne.

Interestingly, the fish of the sturgeon family is grown in aquacultural farms to reduce the likelihood of extinction of the species. In the wild, its mining is limited by law.

Black caviar It is recommended to include in the diet of pregnant women, adolescents and people with increased mental activity, since it prevents the seizures of the icy muscles, increases hemoglobin, the barrier function of the body, soothes the nervous system.

In the process of choosing a delicacy, give preference to the product in a glass container, in which the grains are tightly adjacent to each other. High-quality black caviar should not contain emptiness, liquid. If all the grains of the same perfect size be convinced of you to fake. Natural caviar does not happen without the "germs of the embryo."

The product packaged to the Iron Bank must contain information about the date of manufacture on the metal cover: "convex" numbers are extruded from the inside. If they are indulge in this imitation of a natural product.

Buy Delicates only from proven manufacturers.

We will be grateful if you use the buttons:

  1. Mining and production
    1. What fish get
    2. Where are mined
    3. Season
  2. Description
    1. Color
    2. The size
    3. Smell
    4. Taste
  3. Types and varieties
    1. On processing
    2. By packing
  4. How to choose correctly
  5. Why is such expensive?

Five rubles - it was so much worth the jar of black caviar in the USSR. Remember the frame from the film "Ivan Vasilyevich changes profession"? All disassembly on the royal table were not Butaforia: Leonid Gaidai spent the whole 200 rubles (the average salary in the country!) On delicacies, among which there was a huge bowl of sturgeon caviar. By the way, it is considered an original Russian delicacy, because the main seats of catching fish were the Amur rivers and the Danube.

Another interesting fact about the product: Experts recommend that it is exceptionally silver spoon, otherwise the taste of treats will change for the worse. What you need to know gourmet to choose the right caviar, what kinds are and how not to run into the fake?

Mining and production

Poaching led to sad consequences: in the natural habitat, sturgeon was on the verge of extinction. Therefore, now the villages of this family are controlled at the legislative level.

Interesting Facts about Black Icrea | Food and Health

Ostr caught in nature

What fish get

There are several varieties of black caviar by types of sturgeon rocks of fish:

Barrel - stored in oak barrels, stronger, is made exclusively for export;

Types of sturgeon fish

  • From Beluga. The most expensive and large, it is in the first place in the taste and nutritional properties. Icraine shell thin, gentle and literally melting in the mouth. The fish can gain weight up to 400 kg, and it accounts for up to 25% of the mass on the calf, but no spawning happens every year.
  • From the urgent. Smaller and cheap, however, the price depends on the age of fish - if a person over 15 years old, caviar will cost more. May weigh up to 200 kilograms and grow up to 2 meters. Floor maturity of fish comes in 9 years.
  • From the Serery. Differences - the content of a large amount of fat, small size and elasticity. The weight of the female does not exceed 25 kilograms, and the length of the body is 1.5 meters; Mocked Icra, reaching 8 years.
  • From sterlidi. The most fiscal option. On average, this fish grows up to 60 cm, gaining a lot of up to 2 kilograms. Snesh occurs on 7-8 years of life.

Where are mined

Sturgeon belong to the number of the most ancient species of fish: in the fossil state are known from the chalk period (about 70-80 million years ago).

Some fish from the family refer to the so-called passage: they live in the sea, and they are moved to the river.

View

Sea or river

Where it is found

Beluga

Passing

Azov, Caspian Sea; spawning in Terek, Kura, Vyatka, on the Volga, Urals, Don, Kuban

Sturgeon

Caspian, Black, Azov Sea; spawning on the Volga, Kuban, Don, Tuapse, rarely in Kame

Stellate sturgeon

Caspian and Azov Sea; rises in the Volga, Kuban, Laba, Don, Ural

Sterlet

Freshwater

Volga, Irtysh, Ob, Don, North Dvina, Ladoga pools and Onega Lake. Later, artificially settled in Neman, Amur and Pechora

The production of black caviar in Russia was developed for a long time. However, since the beginning of the 1990s, the sturgeon population in the Caspian Sea decreased by almost 40 times, and on the Volga in 15. In this regard, fishing in open reservoirs for the purpose of mining of black caviar is prohibited by law. Fish hunting from the Red Book is possible only in the "platforms" outside the spawning period and in the presence of a special permission. Now the entire legal caviar of sturgeon is produced in artificial conditions - in aquacultural enterprises.

Useful properties of black caviar

Artificial growing sturgeon

Season

Spare sturgeon accounts for the spring-summer period. However, the migration of females from the seas in the river is observed at different times:

  1. Winter individuals. They go to the spawning immediately before the sewage of the cheek - in the spring.
  2. Sneakers. The period of movement is autumn when the caviar has not yet matured.

By the way, these seasonal "races" can be formed even within one species, depending on the habitat.

Helpful properties of black caviar | Food and Health

Oveter in the wild

Then the females return to a permanent place of residence: during this period they have a minimal amount of fat in the body. Meanwhile, the fry will grow up and after the parents follow.

Ostr caught in nature

Removing black caviar

In poacher, caviar mining methods, the sturgeon female dies (a malicious way), in many same fishes use "Caesarean section": individuals live for a long time and spawn about once every two years. There is both "milking": Ikrinka frozen frightly.

Description

To distinguish a real delicacy of fake (for example, a product made from seaweed or painted cheap caviar less than noble fish), experts recommend paying attention to several points.

Black caviar recipes

Artificial growing sturgeon

Black caviar requires decent accompaniment and avocado with spicy sour cream-mustard ...

Color

The name of the black caviar is quite conditional, because it has many shades. On the contrary, if you see a smooth black product or white bent - it can be falsification.

  • Belt - Silver, dark gray, almost black, is even a platinum. Moreover, the lighter - the topics are valuable. There is even a "golden" caviar! It is extremely the Iranian company Almas from one hundred central fish. Its cost exceeds twenty thousand dollars per kilogram, fusing into banks from real gold.
  • Sturgeon - Gray, brown, sometimes with yellow, dark bronze, close to black.
  • Severbed - Black, dark gray or platinum.
  • Sterling - Dark gray.
Oveter in the wild

Color sturgeon caviar

The size

The dear caviar from Beluga Ikrinka is the largest - up to 3.5 mm, the shell is soft and thin. The ceremony is inferior - grain up to 2 mm, too tender enough. More dense and small eggs, just about 1 mm, have seven and sterling.

Compared to red, black caviar is smaller, but the magnitude varies depending on the age of the fish. Large grains are appreciated above, because they are rarely found: they are received from the most adult individuals.

The finished product, depending on the cooking method, is three varieties. The most valuable - the highest grade, in the store it can be distinguished from the lower varieties in appearance. There should be no dents in any eggs: a good caviar crumbly, smooth and brilliant. Dimming on the grains are permissible, but they must be of the same size.

Black caviar

Smell

Natural caviar almost does not have a fish fragrance. If your purchase clearly smells a fish, care: this is a fake or a product is simply spoiled. Have a good caviar, some are even able to catch the smell of the sea.

Removing black caviar

Icresses of sturgeon fish

Taste

Exquisite, creamy, with a nut aftertaste - so gourmets describe the firing caviar. The taste of sturgeon more sharp, in it is distinguishable to the notes of the sea and iodine, and the delicacy may have a nutty aftertaste.

Suitable products

Gourmet snack with black caviar

9300. rub. For 1 pc. (retail)

Packaging: Iron Bank

To order Gourmet snack with black caviar

5000. rub. For 1 pc. (retail)

Packaging: Iron Bank 125 grams

To order Color sturgeon caviar

3030. rub. For 1 pc. (retail)

Packaging: 50 grams of the bank

To order

The seven taste is thin, but some gourmet call him intrusive. Sterlies has a recognizable delicate taste.

Icresses of sturgeon fish

Tasting black caviar

If the mustard is felt, it should be barely noticeable. In general, it is impossible to say that the delicacy is similar to some other product, it is individual, so if you have not tried this delicacy, be sure to make your impression.

Types and varieties

The quality of the black caviar depends largely on how it was treated and packaged. Examine before buying the dignity and disadvantages of each type.

On processing

Stages of maturity caviar there are six. The degree is established in the aquaculture of farms with the help of an ultrasound. So, on the grainy there is a caviar of the 4th, on the Pousic - 3rd, and on the worst - the 2nd stage.

Tip view

Characteristics

Grainy

Select the best, most mature, elastic, without deformation. It is cleaned from the shell bag and are solid in a dry way. Depending on the consistency, odor, taste, the magnitude of the grains is distinguished by the highest, 1st and 2nd varieties. But in any case, it is this species that is considered the highest quality.

Pausted

Ikrins are going to move, which for technological reasons are unsuitable for the production of grainy. Salt the product in a warm solution straight along with the shells, then dried and cleaned. At the end of the caviar is pressed.

Washing

The caviar is salted directly in a yastery - a natural shell, cutting it on strips and immersing hot brine. Due to low demand in this way almost do not use.

Truck

The grain is freed from the films: the jaws are passed through the sieve. So babes pass through the cells, and extra fabrics remain. This is a soft way at which only the most mature eggs pass through the sieve without breaking the shell.

Photo caviar

Processing black caviar

By packing

There are only two of them:

  1. Weight (barrel): Sale in containers. She has a rough texture, there are harmful preservatives in the composition, and the storage rules are not always observed.
  2. Packaged: packed in tin or glass jars. It is made in compliance with the rules. Such caviar has a pleasant taste and tender consistency.
Photo Fish

Breakfast black caviar

How to choose correctly

  • First, focus on the price.
  • Too low cost causes suspicions: high-quality sturgeon caviar simply can not cost cheaply.
  • Secondly, carefully inspect the goods.

If you buy in the form of canned, shake the container: Icra should not hang out. In glass container it is convenient to evaluate the appearance of the delicacy: smooth eggs, not disturbed, one shade and magnitude? Pay attention to the presence of preservatives: Ideally, there should be no more than two.

Thirdly, real delicacies are certified.

Tasting black caviar

Combating sellers can always provide accompanying documents.

Why such expensive

Production of a real caviar is a labor-intensive process. In natural reservoirs, sturgeon diligently destroyed, and in fishes for growing healthy sexually spreads need to make a lot of effort and means.

Served black caviar

The price is caused by the type of sturgeon. The most expensive - from Beluga, the most affordable - sterlies. We wish you good shopping!

Icra is one of the most delicious and useful products rich in protein and iodine. The high cost is due to the complexity of the production technology and the exquisite taste of the finished product. But despite this, caviar is popular in Ukraine and Europe.

What is black caviar

Black - general definition for all types of caviar extracted from sturgeon fish. Ikrins are medium or large, with a bright sea flavor. The main place of production of the product is the Caspian Sea. There are also fish farms in which the fish is bred specifically for the extraction of ornament of raw materials.

The finished product, depending on the cooking method, is three varieties. The most valuable - the highest grade, in the store it can be distinguished from the lower varieties in appearance. There should be no dents in any eggs: a good caviar crumbly, smooth and brilliant. Dimming on the grains are permissible, but they must be of the same size.

Varieties of black caviar

The type of caviar is determined by the rocks of the fish, from which it was mined. Popular types of fish with black caviar:

1. Sturgeon. The most chassis and affordable variety. Middle-sized grains, not more than 2.5 mm. The taste is bright, with a strong flavor of iodine. Color may vary from black to brown or bronze.

2. Beluga. The most expensive variety. Ikrinka reaches size up to 3.5 mm, have a thin transparent sheath. Taste properties are high, no taste. Color can be black or grayish. Although the color does not affect the taste, the delicate and soft is considered a light shade caviar. This variety is the most useful black caviar for pregnant women, its small portion easily fills the increased need for protein and nutrients.

3. Kaluga. Large, up to 3 mm. Taste reminds firing, but much more gentle and has more shades. Ikrinka blackname or brown than older fish is the same darker. Kaluga is listed in the Red Book, her caviar - a rarity on the shelves and is expensive.

4. Severity. Smallozing, the size of the cheek does not exceed 1.5 mm. Because of this, the cost of the product is lower than from other varieties. But due to the high fat content, its taste is not inferior to expensive delicacies.

5. Spike. The size of the eggs is medium, taste resembles sturgeon, but has a strong iodine flavor.

  • When choosing a variety of the main criterion - own taste preferences. Each view has its advantages, while any of them has a high content of protein and vitamins.
  • Beneficial features
  • Choosing a product for a festive table or everyday menu, should be remembered than the black caviar is useful. It has the highest percentage of protein among other types of product. It also contains:
  • amino acids;
  • leucine;
  • Sirin;
  • potassium;
  • magnesium;

iron;

Classification

phosphorus;

More than a dozen vitamins.

The useful properties of black caviar make it an indispensable product. Its regular use replenishes the body's need for useful cholesterol, strengthens the nervous system, improves the liver operation, improves the appearance of nails and hair.

  • To decide which black caviar is better, you need to focus on the degree of saline and the method of processing raw materials. Some varieties are soaked in saline solution, others are shown by salt and dried. It affects the taste and aesthetic qualities of the product, and its value.
  • Processing and degree of maturity
  • Caviar has several processing and packaging options. Allocate the following types of product:
  • Roast - packaged to banks, has the lowest percentage of salt;
  • Pasteurized - packaged in glass jars, pasteurization takes two times, due to which it is stored longer;

Pousic - sues in jaws, but after removing and ventilated in the bodies, it is pressed before the packaging;

Barrel - stored in oak barrels, stronger, is made exclusively for export;

Processing black caviarWashing - not removed from jasts, it turns out to be saved and dried, is the cheapest view of the product.

Professional harvesters highlight six degrees of maturity ready to eat caviar. What it is smaller - the lower the degree of maturity. A high-quality grainy product is made from raw materials of the fourth stage, and cheap is a jascot - from raw materials of the second stage.

Types of sturgeon fish

To buy a product that comes to taste, you need to know the fish breed from which caviar was mined. They are characterized by calorieness, and the nutritional value is almost the same:

1. Sturring. Brownish or yellowish, smaller eggs, with a strong nautical taste. The most fresh - only 203 kcal per 100 g.

2. SERVICE. Smallozing, elastic, black. It has a thin fragrance and delicate taste, has about 221 kcal per 100 g.

3. Belt. The most delicious and nutritious. It has a slim nut taste, dark gray color, with silver tint. High calorie content - almost 237 kcal.

The most expensive product produces Beluga. Its price depends on high nutritional value and from the complexity of raw materials. Beluga is found only in the sea, and the demand for it exceeds the offer.

From which fish is mined caviar

Delicious caviar is extracted from sturgeon fish:

1. Sturgeon. It can achieve lengths up to 6 m. It dwells in the northern seas, in the spring enters the river to spawn, to return to the sea after again.

2. Beluga. This large fish is a record holder for postponing caviar, one female can produce more than 100 kg.

3. Severity. Small fish produces a quality coarse-grained product.

4. Spike. Weigh no more than 30 kg, but it is considered a valuable fish of fish, as it produces a delicious nutrient product. The uncontrolled catch of spikes in the wild is prohibited.

5. Sterlet. Mainly delicious fish. Sterdie spawning begins with the seventh year of life. Adult fish produces a tasty, but adhesive caviar, because of this, its cost is reduced.

It is believed that the product extracted from wild fish is tastier, but it is not. The individuals grown in the fisheries are no different from their marine fellow, and their caviar is as useful and tasty.

Methods of mining caviar

Private caviar mining is prohibited: there are no other legal ways to obtain raw materials, except for creating a fish farm or catch fish in a special resolution.

The first method of raw materials is "milking". The eggs filled with eggs are cut, females remain alive and can be used to repeated raw materials. The second method is "Cesarean section". Fisies do and open the peritoneum. This process is laborious and requires constant cultivation of a new fish livestock. The third method is traditional in the extraction of raw materials from wild fish in an open water area. It is used when catching sterling and other types of sturgeon.

How to store caviar after buying

To make the product without losing taste, it needs to be properly stored. You can not keep it in an open container - in the air it is dreamed and loses the appearance. It is also impossible to clean in the freezer too, when freezing, the grains stick together and deform. You can store the printed caviar can only in the refrigerator. If she was in a barrel or a tin can - it must be shifted to the glass container.

Icra can eat adults and children. The benefits of black caviar for pregnant women are proved by nutitologists, but you need to make sure that a woman has no allergic reaction.

Black caviar, as a food product, was known to people who lived even to our era. The ancient Greeks, creating an empire, actively supplied on the tables of aristocrats a delicious dish Caviar or Kabari from Constantinople.

Breakfast black caviar

Video.

Sturgeon

Processing black caviar

Icresses sturgeon - exquisite delicacy, stimulating appetite and creating a festive mood. Due to the high cost, fisheries is a rare guest on our table. Possessing the beautiful taste of aromatic qualities and useful properties, this treat is associated with luxury and respectability.

Severbed

Blushing Ikra

List of fish with black caviar

On the diameter of the iconic laurels of the championship belong to the firing caviar (3.5 millimeters), the intermediate position occupies a sturgeon (2.5 millimeter) and completes the top three of the leaders of the Serylline (1 millimeter).

It ranks first in nutritional value and taste. This is the largest fish from the sturgeon family, it reaches up to 4 meters long and weighs up to 400 kilograms. The caviar accounts for over 25% of the total weight. Interestingly, sexual maturity in females Beluga occurs at the age of 25. The lifespan is more than 100 years. Fish molds caviar is not every year. Jastki have silver or dark gray, differ in a thin nut flavor. Nutritional value: Fats - 14.2 grams, proteins - 27.2 grams, caloric content - 237 calories per 100 grams of product.

Ikrinka smaller firing, yellowish brown with a sharp tint of the sea and algae. A sturgeon can weigh up to 200 kilograms and grow up to 2 meters long. Often the mass of one adult individual does not exceed 80 kilograms. The sexual maturity of fish grown in warm waters occurs at the age of 9. Life expectancy is 80 years. In 100 grams of the product contained 9.7 grams of fats, 28 grams of proteins, 203 calories. According to the cost of sturgeon Icra inferior to the firing.

Icra black sturgeon

Ikrinka small, black, more elastic than Beluga. This is the smallest sturgeon fish. Its weight does not exceed 25 kilograms, and the length of the body is 1.5 meters. The female of Severuga molds caviar at 8 years old. Product calorie content - 221 calorie per 100 grams, fat content - 11.9 grams, proteins - 28.4 grams. The weight of caviar accounts for 11% of the mass of the fish. The most delicious is the individuals who have reached the age of 20.

Which fish is mined and where

Allowed by law methods for obtaining the product are carried out only in specialized fish farms. Aqua cultural enterprises for the production of caviar exist in Russia, China, Israel, Saudi Arabia, Moldova, Iran. The complexity and high cost of production of delicacy is due to long periods of puberty (from 7 years old at a sturgeon to 15 Beluga) and the need for a large amount of water for each fish.

Beluga is divorced in fish farms, while often hybridized with other representatives of sturgeon.

The most common variety is called a beeter (Beluga, crossed with sterling). The resulting caviar in the magnitude of the grain, taste and aroma resembles serenity. Sexual maturity occurs by 6 years.

The sterlet in aquaculture is capable of producing eggs every 9 months already in 2-3 years, living up to 30 years.

Sevryuga, spike and sturgeon are also bred on commodity fisheries.

Black caviar of Seryzhevia

Classification of caviar by the method of manufacture

It is worth considering that it is also different by the method of manufacturing.

Pousic caviar

For this species use all the eggs that are not suitable for the grain option. It is arched in a warm salt solution. Slightly dry. And then they can either briquette or put on glass cans.

Sunny caviar

Methods for producing product

In this case, the salting occurs right in those films that are its natural shell, having previously cutting into strips. Most often it turns out to be saved. The taste indicator is not high quality, which leads to low demand for it. That is why it is very difficult to find such an option to salts on the shelves.

Grainy

Pasteurized

Grainy

In this case, the dry type of salmon is used. After that, the caviar is laid out on glass banks with further pasteurization. It is this process that allows you to increase the shelf life of up to two years, without loss of taste and nutritional qualities.

This is the perfect option for those people who do not like a pronounced sea taste and fish. But it is worth noting that the iconic shell becomes more tight due to heating.

The most expensive cooking option is a grainy black caviar. For it, only the selected part is used with the same in size of icons. All of them must be integer. Color is only homogeneous, without inclusion of brighter or dark grains. Soldering is made by dry way. After opening the grainy caviar, each ikrinka should be easily separated from another.

Pasteurized black

Icra can not come into contact with the metal. The best cherry is from crystal or pearl, and there is only a pearl or bone spa spoons only.

By type of packing

expensive option

Rain (barrel)

This product is made by handicraft and distributed in the market among dubious sellers. The low cost is due to improper processing, coarse texture and non-compliance with the storage conditions of black caviar. In addition, harmful preservatives that enhance the taste are introduced for better safety.

Packaged

  1. Caviar pack into tin or glass jars. Such a product has a pleasant consistency, high quality. It is recommended to give preference to the caviar, translated into the glass container through which the product is visual inspection.
  2. Methods of production

According to the method of production of caviar, it happens:

  • DYUNY: It turns out the lifetime method. After determining the stage of ripening, the caviar is squeezed through a small incision on the trouser, which is then sewn. Used in aquaculture.
  • Flood: females are caught and clogged, removing a jaw. It is used mainly by poachers, sometimes in fish farms.

The legal development of a delicacy in Russia is about 10%, the rest is mined by poaching method. This is criminalized activity, because The catch of sturgeon in our country is prohibited:

Beluga since 2000,

And the Serevuli and Sturgeon - since 2005.

Fishing on the sterlet is prohibited if there is no license. Many varieties of sturgeon are recognized as extinct species and are listed in the Red Book.

Grainy black caviar

On a black caviar bank, a unique code must be specified, in which the manufacturer and other quality parameters are encrypted.

What caviar is the most valuable

The cult of respect for age reigns in the fishing world: the older is a female person, the more her caviar is valued. With age, any sturgeon fish, independently of the breed, starts to throw more and more large, light and gentle caviar, the price of which increases in proportion. But the fish on the counter along with caviar does not lay out, so we will define the value in a different way.

The most expensive caviar in the world is called "Almas" (Almas). This exclusive produce Beluga from that part of the Caspian Sea, which, to our chagrin, belongs to Iran.

"Almazom" can be called caviar only by the fish whose age has passed 80 years. Diamond bars are large, light gold, almost white, they have a velvety-silk surface, and the taste is considered simply a breathtaking - with severe nut-cream notes.

Fasuine such caviar in a jar of 24-carat gold, and the price of a kilogram starts from $ 25,000 and can reach up to 40,000 - depending on the "yield" of the year.

What black caviar is taste

Gamma taste shades of caviar is very wide: from sea algae to dried fruits. Which black caviar is better - everyone decides for himself: in her taste you can find salon, iodide, creamy and oily and even sweet nuances. Each type of sturgeon gives caviar with its own special taste. Beluga, rare fish of huge sizes, caviar with an extraordinarily delicate, rude texture of taste and very long aftertaste. And with most white wines, it does not combine in any way - too straight and bright taste of wine, most likely, will score the fineness of caviar. But the exquisite champagne and vodka to the fifty calamity will fit perfectly.

How to choose a black caviar?

Production of a real caviar is a labor-intensive process. In natural reservoirs, sturgeon diligently destroyed, and in fishes for growing healthy sexually spreads need to make a lot of effort and means.

Served black caviar

The price is caused by the type of sturgeon. The most expensive - from Beluga, the most affordable - sterlies. We wish you good shopping!

True connoisseurs can recognize the quality of the granular caviar in the sound. If a jar with caviar is delicately shake, then there should be no Puchian, nor Schleny, because high-quality eggs do not stick together and do not impair. The most correct definition: good caviar "purrity", like a satisfied cat!

What is black caviar

Black - general definition for all types of caviar extracted from sturgeon fish. Ikrins are medium or large, with a bright sea flavor. The main place of production of the product is the Caspian Sea. There are also fish farms in which the fish is bred specifically for the extraction of ornament of raw materials.

The finished product, depending on the cooking method, is three varieties. The most valuable - the highest grade, in the store it can be distinguished from the lower varieties in appearance. There should be no dents in any eggs: a good caviar crumbly, smooth and brilliant. Dimming on the grains are permissible, but they must be of the same size.

Varieties of black caviar

The type of caviar is determined by the rocks of the fish, from which it was mined. Popular types of fish with black caviar:

1. Sturgeon. The most chassis and affordable variety. Middle-sized grains, not more than 2.5 mm. The taste is bright, with a strong flavor of iodine. Color may vary from black to brown or bronze.

2. Beluga. The most expensive variety. Ikrinka reaches size up to 3.5 mm, have a thin transparent sheath. Taste properties are high, no taste. Color can be black or grayish. Although the color does not affect the taste, the delicate and soft is considered a light shade caviar. This variety is the most useful black caviar for pregnant women, its small portion easily fills the increased need for protein and nutrients.

3. Kaluga. Large, up to 3 mm. Taste reminds firing, but much more gentle and has more shades. Ikrinka blackname or brown than older fish is the same darker. Kaluga is listed in the Red Book, her caviar - a rarity on the shelves and is expensive.

4. Severity. Smallozing, the size of the cheek does not exceed 1.5 mm. Because of this, the cost of the product is lower than from other varieties. But due to the high fat content, its taste is not inferior to expensive delicacies.

5. Spike. The size of the eggs is medium, taste resembles sturgeon, but has a strong iodine flavor.

  • When choosing a variety of the main criterion - own taste preferences. Each view has its advantages, while any of them has a high content of protein and vitamins.
  • Beneficial features
  • Choosing a product for a festive table or everyday menu, should be remembered than the black caviar is useful. It has the highest percentage of protein among other types of product. It also contains:
  • amino acids;
  • leucine;
  • Sirin;
  • potassium;
  • magnesium;

If you are in doubt as a purchased caviar, omit a few eggs into a glass with water. With a real caviar, nothing will happen anything. If a black ink loop appears in the water - sympathize with you have slipped painted caviar of some kind of fish-sharpener type pike.

Classification

phosphorus;

More than a dozen vitamins.

The useful properties of black caviar make it an indispensable product. Its regular use replenishes the body's need for useful cholesterol, strengthens the nervous system, improves the liver operation, improves the appearance of nails and hair.

  • To decide which black caviar is better, you need to focus on the degree of saline and the method of processing raw materials. Some varieties are soaked in saline solution, others are shown by salt and dried. It affects the taste and aesthetic qualities of the product, and its value.
  • Processing and degree of maturity
  • Caviar has several processing and packaging options. Allocate the following types of product:
  • Roast - packaged to banks, has the lowest percentage of salt;
  • Pasteurized - packaged in glass jars, pasteurization takes two times, due to which it is stored longer;

Pousic - sues in jaws, but after removing and ventilated in the bodies, it is pressed before the packaging;

Barrel - stored in oak barrels, stronger, is made exclusively for export;

Processing black caviarWashing - not removed from jasts, it turns out to be saved and dried, is the cheapest view of the product.

Professional harvesters highlight six degrees of maturity ready to eat caviar. What it is smaller - the lower the degree of maturity. A high-quality grainy product is made from raw materials of the fourth stage, and cheap is a jascot - from raw materials of the second stage.

Types of sturgeon fish

To buy a product that comes to taste, you need to know the fish breed from which caviar was mined. They are characterized by calorieness, and the nutritional value is almost the same:

1. Sturring. Brownish or yellowish, smaller eggs, with a strong nautical taste. The most fresh - only 203 kcal per 100 g.

2. SERVICE. Smallozing, elastic, black. It has a thin fragrance and delicate taste, has about 221 kcal per 100 g.

3. Belt. The most delicious and nutritious. It has a slim nut taste, dark gray color, with silver tint. High calorie content - almost 237 kcal.

The most expensive product produces Beluga. Its price depends on high nutritional value and from the complexity of raw materials. Beluga is found only in the sea, and the demand for it exceeds the offer.

From which fish is mined caviar

Delicious caviar is extracted from sturgeon fish:

1. Sturgeon. It can achieve lengths up to 6 m. It dwells in the northern seas, in the spring enters the river to spawn, to return to the sea after again.

2. Beluga. This large fish is a record holder for postponing caviar, one female can produce more than 100 kg.

3. Severity. Small fish produces a quality coarse-grained product.

4. Spike. Weigh no more than 30 kg, but it is considered a valuable fish of fish, as it produces a delicious nutrient product. The uncontrolled catch of spikes in the wild is prohibited.

5. Sterlet. Mainly delicious fish. Sterdie spawning begins with the seventh year of life. Adult fish produces a tasty, but adhesive caviar, because of this, its cost is reduced.

It is believed that the product extracted from wild fish is tastier, but it is not. The individuals grown in the fisheries are no different from their marine fellow, and their caviar is as useful and tasty.

Methods of mining caviar

Private caviar mining is prohibited: there are no other legal ways to obtain raw materials, except for creating a fish farm or catch fish in a special resolution.

If Icrins are dissolved at all - nothing can be done, these are artificial gelatin capsons. That is why it is not worth buying a caviar for weight in the market or seduce suspiciously low price. Bank of black caviar weighing 50 g in Russia today is at least 2500 rubles, in Europe - about 50 euros.

How to store caviar after buying

Black caviar: classification and benefit

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