Caviar: Myths and Truths

Caviar - is not only delicious, but also a very useful product. And also quite expensive, which inevitably leads to a huge number of fakes and all sorts of "dubious caviar." So today I present to you a few basic facts about eggs to help her fans make the right choice and do not throw good money after bad.
1.Chernaya useful red caviar
Myth. Regardless of color, eggs contain about the same set of nutrients. But the price difference is due to the fact that sturgeon - suppliers of caviar - nature becomes less and less. You can not say about the salmon, which "share" with us caviar.

All salmon - chum, pink, sockeye, salmon - spawn in fresh water. To do this, they accomplish the hard way from the sea to the river, where, after spawning, are killed. In order to produce enough red caviar is said fishermen know the place. With sturgeon - beluga, sturgeon - the situation is quite different. Sturgeon maturing in 10-15 years, living to 100, but spawn a few times in my life. It is not surprising that the black caviar in the world of high demand: it is more rare and therefore more valuable.

2.Vsya caviar same taste

Myth. Although roughly the same set of substances and nutritional value, taste for caviar caviar strife. For example, black is better, bigger and lighter grain. First place in popularity is grainy gray beluga caviar (the most expensive), after it goes Sturgeon. The eggs of beluga different delicate nutty flavor, dark gray or silver color and the large size - up to 2, 5 mm in diameter. Sturgeon eggs have a more pronounced fishy odor, taste is a little coarser, but they are smaller - 1-1, 5 mm in diameter.

In contrast to the black, red caviar more delicious than smaller eggs. In the first place the hit parade of red caviar - small Kets caviar red with orange highlights. In second place a light pink salmon roe. Closes the three leaders of the largest sockeye salmon caviar maroon. There is also the official hierarchy. So, caviar of salmon fishes are divided into two classes. Caviar first grade should have whole grains elastic, pleasant aroma and taste without other flavors. It should not be ruptured eggs, films and even more blood. Caviar second-class plays on one or more indicators. In first grade caviar contains from 4% to 6% salt, Second Class from 4% to 8%.

3.Ikra very nutritious

True. Eggs, as well as any other egg, intended for the development of a new organism. A means comprise a unique set of nutrients and biologically active substances. The eggs (both black and red), about 30% protein, which is almost completely absorbed by the body. Is it essential amino acids and vitamins A, B, C, D, minerals, and folic acid, lecithin lot. Folic acid is responsible for healthy skin and prevents anemia. A lecithin enhances the ability of bile salts display cholesterol from the bloodstream. In addition, it is essential nutrients for the nerve cells.

The calf is almost no "bad" (saturated) fat, but it is rich in polyunsaturated omega-3 fatty acids. These substances improve blood circulation and reduce the risk of blood clots, which is very important for the heart and blood vessels.

A long list of useful features and an extraordinary nutritional value of eggs brought this delicacy at the top of the charts wholesome food. It is not surprising that the fish eggs are often recommended for children, nursing mothers and those who are in need of nourishing diet.

4.Ot calf fattening

Myth. Many people think: just eggs nutritious, it certainly a lot of calories. In fact, sea delicacies no one "empty" calories. For a sufficiently large amount of protein (about 30%) and fat (13-15%) calorie caviar is not so great - only 240-260 kcal per 100 g For comparison - in milk chocolate are about 550.

The eggs can cause substantial harm to a figure only if every day to put it on the bread, generously greased with butter or wrapped in pancakes. So the people with the problem of excess weight is not worth eating caviar with bread, as laid out, for example, on a hill half a hard-boiled egg.

5.Ikra an aphrodisiac

Most true. The word "aphrodisiac" (a substance that increases sexual desire and sensuality) was formed in the name of the Greek goddess of love Aphrodite. And as Aphrodite emerged from the sea foam, it is not surprising that one of the most powerful aphrodisiacs considered seafood.

In the East of the exciting properties of fish eggs known for a long time. It is no accident there exists a long-standing custom to regale the newlyweds before the wedding night caviar.

The Slavs canapés, pancakes and other dishes with caviar, too often supplement the menu romantic dinner. And for good reason. The eggs contained a record number of minerals and trace elements, including sodium, potassium, calcium, magnesium, phosphorus and iron. They promote proper metabolism, recover quickly and improve sexual performance. In addition, some elements (eg phosphorus and iodine) raise the level of serotonin and endorphins - the hormones of joy - and stimulate the production of male sex hormone - testosterone. A lecithin reduces fatigue, helps liberated and realize the erotic fantasies.

6.Chem cheaper eggs, the lower its quality

True. Sometimes, before the holidays in shops and markets appear jars of caviar, the price is surprisingly low. But do not rejoice "discovery" - this is not holiday discounts! According to some estimates, between 60% and 80% of the caviar is considered substandard, overdue or poaching.

It is no secret that the "craftsmen" often true caviar half-diluted with artificial protein, sometimes packed it in jars in unsanitary conditions. Too low a price should alert: implementers tend to deliberately understate prices to smuggling caviar do not lie on the shelves.

7. How to distinguish the real from the fake caviar

When buying eggs in glass jars, make sure it fills the container tightly, without voids. High-quality caviar in the bank does not contain any liquid. On the inner side of the glass and the cap should not be adhered eggs.

On the lid of a tin can with caviar are usually two sets of figures - the date of manufacture and the number of masters. If the numbers are pushed through the inside, not the outside - before you one hundred percent fake.

The date of manufacture is also very important. Caviar is the best quality that is produced during the spawning season and immediately canned. So, ideally, it should stand on the bank of the July or August date. If it is stamped on the lid is not summer date, the product produced from eggs frozen or preserved, and then perefasovan local producers. In this case, rely on the excellent quality is not worth it.

When buying calves weighed important to pay attention to the friability of the eggs. They should be easily separated from each other, do not stick together. Too heavy or, on the contrary, a weak shell eggs suggests poor quality eggs. The same was said and sour or rancid taste, which may occur due to improper or preservatives salting and storage.