Caviar

Caviar is a unique product highly valued for its exquisite taste and rich nutritional properties. It is a symbol of luxury and a traditional dish for festive occasions. Thanks to its abundance of vitamins and minerals, caviar not only provides pleasure but also offers numerous health benefits.

The most valuable caviar is the caviar of sturgeon and Pacific salmon fish. Caviar of cod, herring, flounder, carp, pike and other fish species is considerably inferior in flavour and nutritional value; caviar of these fish is preserved mainly by salting.

Grain caviar is the most valuable. It is difficult to preserve it at home. To keep it from spoiling, it needs a temperature of 0 to minus 3°C.

Pasteurised caviar is caviar in small glass jars, hermetically sealed and pasteurised, i.e. heated. If the jar is not opened, it can be stored at home for a very long time; if it is opened, the caviar must be eaten within 1-2 days.

• Black caviar (sturgeon): Sturgeon caviar has a soft, rich flavour with slightly nutty notes. Its grains are large and smooth in texture, and it is considered the most expensive and prestigious type.
  
  
• Red caviar (salmon): Salmon caviar has a more salty and pronounced flavour. Its grains are bright orange, larger, and firm.
  
  
• Cod and pollock roe: These types of roe are smaller and often used in cooking. Their flavour is milder but pairs well with various dishes and sauces.
  
  
• Pike roe: This type of caviar has a bright, slightly spicy taste. Pike roe is commonly used in Russian and Ukrainian cuisines and is traditionally served with bread.

Caviar is not just an exquisite delicacy but also a product that offers many health benefits:

• Rich source of protein: Caviar contains high-quality protein that is easily absorbed by the body, essential for maintaining muscle mass and overall health.

• Omega-3 fatty acids: Caviar, especially sturgeon and salmon roe, is rich in omega-3 fatty acids, which are crucial for heart, brain, and skin health. These fats help reduce inflammation and improve cardiovascular function.

• Vitamins and minerals: Caviar contains B vitamins, vitamin D, and vitamin A, which support immunity, skin health, hair, and nails. Caviar is also high in zinc, phosphorus, and iodine, important for thyroid function and metabolism.

• Antioxidants: Caviar contains antioxidants that help protect the body's cells from free radical damage, slowing down the ageing process.

Caviar is a delicacy, and its presentation has its traditions:

• On an ice dish: Black caviar is served in small containers placed on ice to preserve its freshness and texture.

• With pancakes and bread: Caviar is traditionally served with thin Russian pancakes (blini) or toast. The pancakes are served warm, with a small portion of caviar on top.

• Canapés and tartlets: Caviar is often used to make small appetizers such as canapés, tartlets, and sandwiches, garnished with fresh greens, butter, or sour cream.

• With cream or sour cream: Cream or sour cream can be added to soften the taste of caviar, giving the delicacy a creamy texture and a milder flavour.

• With vodka or champagne: In Russian and European traditions, caviar is often paired with vodka or champagne. These beverages enhance the taste of caviar and add an element of luxury to the meal.