Different types of fish caviar quite often carry to delicacies.
Caviar of a capelin that of course is not, but this product has certain advantages, including rather low price and quite good tastes. Let's understand whether it is useful and as it is correct to prepare it in house conditions.
Caloric content and chemical composition
Caloric content of 100 grams of this product in a salty look is 279 kcal.
Contains in such number of caviar:
- proteins — 21.0 g;
- fats — 7.0 g;
- carbohydrates — 1.5 g.
Study useful and harmful properties of caviar of a cod and halibut and also red caviar.
As a part of this product many vitamins also contain, namely (on 100 grams of a product):
- Retinolum (vitamin A) — 90 mkg;
- thiamine (B1) — 0.25 mg;
- Riboflavinum (B2) — 0.75 mg;
- nicotinic acid (B3 or SS) — 1.9 mg;
- it is well-cared (B4) — 334.0 mg;
- pantothenic acid (B5) — 1.1 mg;
- pyridoxine (B6) — 0.17 mg;
- folic acid (B9) — 82 mkg;
- tocopherol (E) — 7.0 mg;
- ascorbic acid (C) — 17 mg.
Besides the above-mentioned, in caviar of a capelin there are many minerals important for normal activity of a human body.
Important! Thus, the use during the day of 100 grams of caviar of a capelin fills the daily need of a human body for selenium and B4 vitamin approximately for 70%, and in vitamin E and in phosphorus approximately for 50%.
Are most significant from them following (on 100 grams of a product):
- phosphorus — 401 mg;
- potassium — 220 mg;
- sodium — 92 mg;
- calcium — 23 mg;
- magnesium — 19 mg;
- zinc — 1.1 mg;
- manganese — 10 mkg;
- selenium — 41 mkg.
Video: all about caviar of a capelin
Than caviar of a capelin is useful
This seafood has the following properties, useful to an organism:
- due to a large amount of B4 vitamin the functioning of nervous system is normalized and also memory improves;
- the increased content of the vitamin E which is powerful antioxidant slows down processes of aging of an organism, but also, reduces risk of various diseases;
- in general processes of a metabolism in an organism improve;
- work of a blood, endocrine and respiratory system is normalized;
- stability of an organism in stressful situations increases;
Important! The useful effect of this product can be observed only on condition of its regular use. At the same time it is not necessary to absorb it in excessive quantities, two-three times a week are enough to be limited, for example, to couple of sandwiches.
- bones become stronger;
- the organism is quicker restored after heavy physical activities.
Contraindications and harm
From minuses of this product it is possible to note such:
- the slightly smoked caviar may contain carcinogens;
- the regular use of excessively salty product in large numbers causes hypostases over time, increases risk of development of a hypertension and renal failure;
- canned food of industrial production can contain preservatives, dyes, stabilizers, etc. the additives not useful to an organism therefore upon purchase it is necessary to pay attention to structure of such products.
Learn more about useful and harmful properties of a capelin.
In addition, there are contraindications to the use of this product:
- individual intolerance;
- duodenum ulcer;
- atherosclerosis;
- elevated pressure;
- children cannot enter into a diet, at least before achievement of 3-year age by them;
- during pregnancy the use is possible, but before it it is necessary to consult with the doctor;
- with extreme care it is necessary to use this product during breastfeeding — with high probability it can provoke allergic reaction at the kid.
How to salt caviar of a capelin in house conditions
The following ingredients will be necessary for salting caviar of a capelin in house conditions:
- about 300 grams of fresh caviar (it is possible to use frozen, but before salting it is necessary to defreeze it);
- two tablespoons of salt (with the hill), large and not iodated;
- water liter.
Whether you know? The name capelin comes from the Baltic-Finnish languages and the small fish for a bait means. To spawn it in the poles which are specially dug out by males on coastal shallows and vymyotyvat from 6 to 40 thousand berries.
For the bigger number of caviar more brine in the same proportion — two spoons of salt on water liter just is preparing.
The sequence of actions in the course of salting is as follows:
- We add salt to a suitable saucepan and we fill in it with a necessary amount of water in which we stir salt.
- We put a saucepan on a plate, we include fire and we bring a brine to boiling then we switch off fire.
- For salting we use the suitable capacity which we cover with a gauze in two layers so that it got to the bottom tanks and was given from its edges. On a gauze we spread caviar.
- We pour out a hot brine (boiled water is necessary) on caviar which is carefully stirred by a spoon, trying to obtain that there is no lump left. Having stirred, we leave it approximately for five minutes.
- We get a gauze together with caviar, the used brine is poured out of capacity, we place back in it a gauze with the salted product and again we fill in everything with a hot brine. We leave everything for 10–15 minutes.
- We merge the used brine, we place caviar in a gauze in a colander that from it excess liquid flew down and it cooled down.
- The cooled-down product is placed in a glass jar which we put in the fridge.
Video: how to salt caviar of a capelin So, salty caviar of a capelin is let not delicious, but tasty and very useful product. It has beneficial influence on a human body, fills the shortage of many useful substances.
Whether you know? During some periods in the world annually extracted more than four million tons of a capelin. Then catches of this fish were considerably reduced, and now her annual production fluctuates around one million tons.
Of course, it is always necessary to remember contraindications to its use and not to enter it into a diet in excessive quantities. Independently it is very simple to prepare this product from fresh raw materials, at the same time there will be an absence guarantee in it various harmful additives.