In the 12th century in Russia caviar He was the daily food of fishermen. The icra, as a by -product of the sturgeons caught, was widely available and did not require complicated processing. In the nineteenth-century American saloon, it was served for free to encourage customers to eat drinks. Currently, however, he is considered a synonym of luxury.
Caviar it Solona Ikra Ryb. Traditionally, we distinguish two main types: black and red. Black caviar comes from sturgeon fishi.e. Best (Spindle spindle), seewrupugu (Acipenser stellatus) about Russian sturgeon (Acipenser gueldenstaedtii). These are species, living mainly in the Caspian or black sea, which produce a uniform, dark color – from deep black to gray – and a velvet, creamy consistency that melts in the mouth. It was these features that caused the black caviar to be called an aristocratic delicacy.
Whereas Red caviar is obtained from salmony fishe.g. KETA salmon (Oncorhynchus Keta) or rainbow trout (Oncorhynchus mykiss) that occur in the waters of the Pacific and breeding around the world. Their ikra has A vivid, orange-red color and a more delicate, slightly salty taste with a hint of fruity aftertaste. Both types are widely available, but the red caviar is usually cheaper. Black caviar requires a longer fish maturation process (up to 10-20 years with sturgeons), which as a result increases its price and prestige. But how do you recognize whether we are dealing with the highest quality product, regardless of color?
High quality caviar NO adheres to the fingers, it is not dry or too moist. The grains should be elastic, but delicate, with an even size and coherent color. Experts pay attention to a subtle sea aroma that should not be overwhelmed with salt. Its content, according to quality standards, is usually 4-6% (Markys, 2023). Too salty or nauseous smell can indicate inferior quality or artificial additives. These features allow you to distinguish premium caviar from cheaper fakes, i.e. icry from fish other than sturgeon or salmon, which is often colored and flavored.
Black caviar is a real mine of nutritional values. In 100 grams we will find about 25-30 g of protein, which provides all the necessary amino acids. It is also rich in Omega-3, DHA and EPA-up to 4-6 g of them. 2003 survey published in Journal of Agricultural and Food Chemistry showed that caviar increases the level of EPA and DHA in the blood, by reducing fat oxidation and risk of cardiovascular disease (Pubmed, 2003). The 2021 meta-analysis confirms that regular omega-3 intake reduces the risk of heart attack (Pubmed, 2021).
There is also no shortage of here fat -soluble vitamins. Vitamin A (approx. 900 µg/100 g) supports skin health and sight, vitamin D (approx. 5 µg/100 g) strengthens the immune system, and vitamin E (approx. 2-3 mg/100 g) protects cells from oxidative stress (Healthline, 2023). Caviar also abounds in minerals: iodine (approx. 50 µg/100 g), phosphorus (approx. 350 mg/100 g), zinc, iron and magnesium necessary for the proper functioning of the body.
Research also indicates that caviar improves the condition of the skin. Randomized clinical trial from 2023 published in Nutrients showed, that caviar extract increases collagen synthesis, improving skin elasticity and reducing wrinklesAnd thanks to antioxidant and anti -inflammatory effects (PMC, 2023). It’s a natural way for a young look, supported by science.
Black caviar is traditionally served on small meadows, delicate buckwheat fritterswith a neutral, slightly nutty taste. He is often accompanied by a bit of sour cream, which adds a subtle cream note. If you are looking for an alternative, put on thinly chopped toast or crunchy croutonsgently brushed with butter. However, remember to avoid metal cutlery because they can disturb the natural taste of caviar. It is better to reach for a teaspoon of pearl or ceramic mass, which protect the delicate structure of grains and allow you to fully enjoy their consistency.
It also tastes good in combined with hard -boiled eggs. Such an attachment impresses with elegance and works both for brunch and a exquisite dinner. The subtle taste of icry can also be emphasized by combining it with light salads or using as an addition to sushi. However, it is worth maintaining moderation – 100 g of caviar supplies from 250 to 300 kcal and 2-3 g of salt. The luxury of caviar lies in its intensity, so a few teaspoons are enough to enjoy its uniqueness.
Sources: Terazpoczy.pl. Pubmed
