Red caviar A Most Delightful Appetizer

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Red caviar comes from salmon and shimmers in fantastic red tones. Salmon caviar has natural colours of golden yellow, orange and fire red. The small red pearls melt in the mouth with little pressure and release pleasantly salty sea aromas. Everything you need to know about the colourful caviar of salmon can be found here.

red caviar

Red caviar of the highest quality Caviar is the name given to salted fish roe taken from sturgeon. Traditionally, there are four different types of sturgeon caviar. Fish eggs from sturgeon are referred to as "real caviar". But since the rearing of sturgeons is expensive and expensive, caviar lovers have discovered further sources of delicious, fine-pearl and refreshingly salty fish eggs. The roe of salmon is a real delicacy. Similar to the delicate pink flesh of the fish, its roe is also colored red-orange. Salted salmon roe is also referred to as "red caviar". Product in the best quality is fine-pearl, the grains of the roe can be easily separated from each other and are wonderfully aromatic in taste with a sweet finish. Red caviar is appreciated by connoisseurs for its unique taste and is comparatively cheap.

Salmon caviar is very healthy and can be a valuable source of nutrients, moderately consumed. Caviar is extremely high in protein and also supplies you with essential fatty acids. Like all fish products, the red caviar from salmon delivers a lot of omega-3. In addition, the delicious fish eggs are full of vitamins, especially vitamins A, B, D and E. Trace elements such as calcium, iron, phospore, iodine, zinc, folic acid or lecithin also contribute to a healthy nutrient supply to your organism.

The fire-red caviar is a Russian specialty and has been an integral part of Russian cuisine since about the 18th century. There are huge salmon populations in Russia. The humpback salmon from the Kamchatka peninsula in the far east of the country are particularly exotic. The wild salmon called Gorbuscha produce a delicious, mild-spicy roe. Meanwhile, colourful caviar of salmon is also obtained outside Russia.

If you eat pure caviar, then of course only with a spoon made of plastic, mother-of-pearl or horn. Metal oxidizes quickly and leaves a disturbing taste that distorts the aromas of caviar. As a side dish to the red caviar, particularly boiled eggs, blinis made from buckwheat flour with sour cream or potatoes are suitable. For particularly delicate culinary delights, a glass of champagne, dry white wine or ice-cold vodka is recommended in combination with caviar.