Annually millions of fishes go to spawning to lay caviar and to wait for removal of whitebaits. Before there is a fertilization, fishing vessels catch fish jambs and send them for processing. Both fish fillet, and caviar, a useful and expensive product are used. There are many types of caviar, divide them depending on a species of fish and color of kernels. All of them differ on the chemical composition, nutritiousness and influence on a human body. In this article we will consider caviar of such fish as a halibut — her chemical composition, advantage and recipes with its application.
That for fish a halibut
This fish treats family of kambalovy. Differs in the specific structure of a trunk. Eyes at it are on one side of a flat trunk, and the mouth is located under them. Reaches huge, up to 130 cm, the sizes weighing up to 30 kg. Average weight fluctuates within 5 kg.
Red and black caviar enjoys wide popularity.
Skin of fish is brown and light-olive. Its meat richly irreplaceable amino acids, and here carbohydrates in it are absent. It is widespread in the North and east Sea. Lives at the bottom, on it moves, collecting drop and eating it. It is very important for fishery.
Important! This caviar is very often replaced with a fake. Fakes make of gelatin with addition of dyes and fragrances. Caviar ersatz will not bring you any benefit therefore be attentive when choosing products.
As looks also tastes of caviar
Color fluctuates from beige to white. Almost transparent, very light, it is similar to pike, in retail chain stores it is often tinted red or black by dyes. Friable, has the expressed sea salty smell and bitterish spiciness. If it is not tried to be given for salmon, then sold in yastyka — dense covers.
We study structure
The chemical composition of this product differs depending on date of catch, processing and ways of storage.
Vitamin
The highest content in this product of carotene and nicotinic acid. Also there is a lot of in it vitamin D, ascorbic acid and RR vitamin. Vitamins of group B contain in caviar in prosperity. Especially it should be noted B9 vitamin, still known as folic acid.
Mineral
It is a lot of in caviar of a halibut of iron and potassium, responsible for healthy blood formation. Phosphorus and calcium go in equal proportions, thanks to it their assimilation improves. Iodine, selenium and sodium contain in norm limits.
Caloric content and power value
A huge number of a full-fledged protein does this product very nourishing and nutritious. Nearly 20 g of protein are the share of each 100 g of caviar. Fats this product contains 3 g. Almost all this weight is occupied by polyunsaturated Omega-3 and Omega-6 fatty acids. Caloric content of this seafood of low, only 107 kcal / 100 that does it by a useful dietary product.
Learn everything about nonsaturated, saturated fatty acids and in what products they contain.
About useful properties of caviar
The regular use of this product becomes prevention of atherosclerosis and other cardiovascular diseases. It improves blood circulation and the haematogenic function, stimulates synthesis of erythrocytes. Contains the useful cholesterol improving composition of blood.
The selenium and sulfur which are its part improve mental activity and prevent age degradation of a brain. The rich vitamin structure rejuvenates integuments, improves a condition of nails and hair. Ascorbic acid and iodine strengthen immunity, preventing development of infectious diseases.
Whether it is possible
Despite all useful properties of this product, many future mothers and women who nurse ask a question whether this seafood will be useful to the kid.
Whether you know? For the first time fish caviar began to be prepared in the Far East. It was let to a forage a pet as high-protein food, or pounded for production of natural glue. Tried out its unique taste only in the 10-11th centuries, since then caviar became the welcome guest on tables at the nobility and commonalty.
To pregnant women
There are several contraindications at which pregnant women are not recommended to use this fish product. The first and most important is an individual intolerance. If you have an allergy to seafood, refrain from their use.
The second is puffiness. The berries processed by a strong brine promote retardation of liquid in an organism, and pregnant women often suffer from hypostases of legs and a face. The third is high concentration of protein in urine. The berries rich with digestible proteins can raise this indicator to dangerous level.
Halibut call also sole which is used in the medical and cosmetic purposes.
In all other cases the consumption of this fish product will bring only benefit. Irreplaceable amino acids will participate in process of formation of systems of bodies of the kid and will revitalize future mother, saving her from harmful cholesterol.
Protein will act as construction material for fabrics and the systems of bodies of a fruit. Folic acid will prevent development of congenital malformations and will provide health of nervous system of the growing organism. Magnesium normalizes muscular activity, will save from spasms and will strengthen a cardiac muscle of future mummy.
Important! Overconsumption of this seafood leads to violations in work of an urethral system. The increased protein content appears even in analyses of urine therefore observe moderation.
Feeding
As this product is allergenic, it is necessary to enter it into a diet of the feeding mother not earlier, than in 6 months after the delivery. Begin with small portions, it is no more than teaspoon, and check reaction of the baby to a new product. If it normally reacted to change of a diet, can gradually increase a portion.
At emergence of allergic reactions postpone consumption of this seafood for a month. Besides the expressed allergenicity, this product gives to milk saltish smack. The baby can reluctantly eat salty milk. Berries of a halibut, certainly, are useful to the feeding mother, but it is necessary to enter him into a diet very carefully.
To children
Kids love taste of caviar more, than other fish products. To provide the growing organism with protein, minerals and vitamins, it is possible to include this seafood in a children's diet gradually. Since three-year age, the kid needs to give a half of a teaspoon of caviar twice a week. Than the baby will be more senior, the large portion will be required to those.
Check reaction to caviar on a small portion to be convinced that this product for the child not allergenic. Give it together with the main meal that the high salinity did not influence digestion.
Whether you know? In 1997 the poster under the name Life Was Successful was created. The artist by the name of Logvin represented on him an inscription similar to the name. It was executed by black caviar on red caviar and very precisely displayed outlook of economic elite of that time.
Caviar of a halibut: how to distinguish a fake
First of all, pay attention to color. Black, red, that is, exclude the tinted berries at once. Natural caviar of a halibut will be light-beige or cream-white. Sometimes for it try to give pike or treskovy berries, but they have characteristic smack of ooze.
Berries of a halibut have a clean sea smell and taste. Elastic texture, but not uniform as it happens at a counterfeit product. The characteristic flexible capsule concludes in itself saltish liquid and is easily broken off if to press it language or teeth. Large kernels, polygonal, they it is much bigger by the size, than berries of a pollock or a pike perch.
As for packing of a product, it has to be tight, with accurately displayed date of production. The best option — the date which is pointwise beaten out from the inside on a tin cover. The label has to adjoin exactly and densely to bank. If packing is issued by a lithograph method, then paint cannot be washed away or be erased by spirit solution at all.
Important! Quality caviar of a halibut costs a little less than salmon. Do not give in to a rush of discounts and promotional offers. The low-quality or counterfeit products can get to you.
Before buying factory products, look at original packing on the Internet and compare it to that which to you is offered. The counterfeit products usually differ from original in the minimum changes in design: lack of date of production, information on the producer, wrong emblem or inscription.
What to prepare: features of use in cookery
Most often caviar is used as addition to sandwiches. Actually, the field of its application can be much wider.
Fish offal, such as liver of cod and pollock are very useful to an organism.
Pumpkin soup
This hot dish will be to the taste to all your members of household.
Necessary ingredients
- 500 g of the peeled pumpkin pulp;
- 500 ml of vegetable broth;
- 1 white bulb;
- 2 garlic gloves;
- 20 g of butter;
- 20 g of olive oil;
- ginger, turmeric, red pepper, salt — to taste;
- 50 g of fat sour cream;
- 100 g of caviar of a halibut.
Step-by-step recipe
Small cut white onions and garlic, cut pumpkin in average cubes. In a wok (deep frying pan) warm creamy and olive oils. Fry on oil onions till transparent golden color. Add pumpkin cubes, garlic, take three minutes on average fire and fill in with vegetable broth.
You cook half an hour until pumpkin becomes soft. Add some spice, sustain on fire a minute more and pour soup in a blender bowl. Pyuriruyte soup to a creamy state. Pour out it back in a wok and on slow fire bring to boiling that a part of liquid evaporated. Slightly cool, pour on serving plates and give, having added sour cream, a teaspoon of caviar and a turmeric on a knife tip.
Whether you know? There are records dated 1240 which demonstrate that to a table of the great khan Batyya in large numbers red caviar was served. The khan very much loved this product. However, chroniclers forgot to specify a way of its processing.
Caviar warm salad and asparagus
This fast dish in preparation can become a nourishing and tasty breakfast.
Necessary ingredients
- ½ baguettes;
- 12 stalks of an asparagus;
- 20 g of olive oil;
- 20 g of butter;
- 3 eggs;
- 50 g of fat sour cream;
- salt to taste;
- 100 g of caviar of a halibut.
Step-by-step recipe
Cut a baguette on slanting slices, spread out them on a baking sheet, sprinkle olive oil and bake in the oven warmed up to +220 °C till golden color (3 minutes). Fry stalks of an asparagus in butter before softening (7 minutes). Boil eggs within 3 minutes that the yolk remained liquid.
On each plate put two baguette toasts, on a half of egg and on two stalks of an asparagus. From above on an asparagus lay out on a teaspoon of caviar of a halibut and sour cream. Slightly sprinkle olive oil and, if desired, powder with black ground pepper on a knife tip. Give immediately.
Snack caviar tartlets
One of the most popular and convenient dishes for a buffet table.
Necessary ingredients
- 10 tartlets;
- 200 g of Friendship cheese;
- 100 ml of heavy cream;
- 10 ml of lemon juice;
- 100 g of caviar of a halibut;
- fresh greens.
Read what fish a capelin is useful, to blue whiting, a grouper, a tilapia, a tuna, a salmon, a cod, a haddock, a flounder.
Step-by-step recipe
Put caviar in a blender bowl. Fill in it with cream and shake up on high turns. Lay out mix in a bowl.
Crush cheese cubes, mix it in the blender with lemon juice to uniformity. Pour in creamy and caviar mix and shake up within twenty seconds.
Lay out the turned-out weight a tea spoon in tartlets, from above decorate with the whole berries and leaves of fresh greens.
Important! This seafood contains a lot of cholesterol, both useful, and harmful. Under the influence of lecithin, harmful cholesterol is neutralized therefore caviar can be used, without being afraid of obstruction of blood clots.
Possible harm and contraindications
As this product by strong salting is preparing, it is contraindicated to people who suffer from puffiness. Excessive salt will detain free water in an organism and will only aggravate this problem.
Unlimited consumption of this seafood is fraught with problems with digestion as it contains a large amount of protein. With care caviar of a halibut should be eaten to people with diseases of a cardiovascular system — to hypertensive persons and that who is disturbed by arrhythmia.
The unique advantage of this product is in its chemical composition. The high percent of protein, irreplaceable amino acids and vitamin structure positively affect any organism needing good nutrition and restoration.
Caviar sates and brings pleasure thanks to the tastes. It is got in eco-friendly regions as the best ikronosny fish exactly there lives. Depending on its origin, its players and useful properties are changed. It rejuvenates, strengthens immunity, saves from problems with nervous system. Use caviar of a halibut at least two times a week, and the positive result will not keep itself waiting.