Most caviar can be obtained in the spring during the period of its throwing by fish from the Sturgeon family. For this purpose, beluga, sturgeon, sterlet and stellate sturgeon move to rivers from the waters of the Azov and Caspian seas. In the fall, the fish again goes to the rivers for a short rest, and at this time you can also collect a little caviar.
A fish can contain from 1/9 to 1/6 of the caviar of its weight. Beluga is recognized as the best caviar since it is coarse-grained. Such caviar is harvested separately. But stellate sturgeon, spike and sturgeon eggs, as a rule, are mixed together.
Currently, the Greenpeace organization is conducting active propaganda aimed at refusing people to eat black caviar. According to Russian law, the production of black caviar is prohibited. The reason for such measures was a decreasing number of sturgeon fish until the extinction of many of its species.
Composition and calorie content Caviar is one of the most nutritious foods. Salmon and sturgeon caviar contains up to 13% of fat with easy digestibility and about 30% of high-value proteins, which in rare cases is relevant for animal proteins. Caviar is rich in vitamins of group B, E, including fat-soluble D and A, as well as lecithin. The following minerals are present in significant quantities in caviar: potassium, phosphorus, calcium, magnesium, iron, sodium, silicon, manganese, iodine and zinc. Caviar fat is characterized by a higher iodine content compared with the fat of meat of the same fish.
The calorie content of black caviar, depending on the species, is:
Granular sturgeon 203 Kcal per 100 grams.
Sturgeon breakdown 236 Kcal per 100 grams.
It should be noted that caviar is not a medicine at all. It is recommended to use with a restorative and preventive purpose. Caviar contains organic iodine, calcium, phosphorus, omega-6 and omega-3 fatty polyunsaturated acids, which contribute to active brain activity, better blood circulation in small blood vessels, increase immunity and reduce cardiovascular diseases by reducing the likelihood of blood clots. Eating caviar has a positive effect on vision and reduces the likelihood of developing certain cancers. With iron deficiency, it is recommended to use black caviar.
In the diet of a pregnant woman, caviar takes the place of an easily digestible protein product and at the same time is a source of vitamins and minerals that both mother and child need. The increase in hemoglobin depends on the amount of iron, cramps in the calf muscles are reduced with magnesium, and folic acid is necessary for hematopoiesis and development of all tissues and organs.
Harm and contraindications
Since caviar is saturated with salt, it is not worth abusing this product. It is better for a pregnant woman to exclude caviar from the diet if she has a tendency to swelling and increased pressure, and there are traces of protein in her urine.
A reliable fact is that caviar does not do without preservatives. Unlike other canned products, caviar is not sterilized. Its tender structure when heated can turn into porridge. The only way to preserve caviar is to use preservatives and pack the product under vacuum. Caviar can be made without preservatives, however, its shelf life will not exceed 4 months, which means that the product will not appear on the New Year’s table. Thanks to preservatives, caviar can be stored for up to a year, and in stores, it is available at any time. Thus, the presence of preservatives in black caviar is not just a whim of producers, but a necessity due to the characteristics of this delicacy.
It is worth noting that in this case, ordinary kitchen salt acts as a preservative. However, salt can be poisoned an amount equal to 30-45 g will be sufficient. When preserving caviar, two types of preservatives are used neurotrophin (E239) and sorbic acid (E200). These preservatives are allowed by the state and can be used in the manufacture of caviar in accordance with GOST.
However, do not forget that preservatives negatively affect the immune system and can cause headaches, allergies, stomach diseases and the development of malignant tumors.
With urolithiasis, hypertension, cardiac ischemia, and kidney disease, salt and products containing it are excluded from the diet. It is the presence of salt in the caviar that makes this product contraindicated for people with these diseases.
In addition, caviar is not recommended for children under three years of age due to the not yet established work of the gastrointestinal tract.