How to eat black caviar

Russian and European traditions are much different in terms of serving and eating many products. There are inconsistencies regarding black caviar. But common features can be traced, they relate to the food combination and, of course, the personal preferences of the guests who find themselves at the festive table.

Properties of black caviar

Not in vain sturgeon caviar is considered an elite product. It is so rich in protein that it can completely replace other types of products without much damage to the body. She will not be able to eat daily, but her special properties are used very often. One of the old recipes for nursing weakened, premature babies with anemia was a combination of cahors and caviar, where a newborn was counted on the tongue 5 drops of church wine and given 3 crushed eggs in the morning and evening. A child’s hemoglobin index rose in a few days, and strength appeared. But blacker caviar is known as an exquisite delicacy.

Its effect on the human body is very wide. At the court of the Chinese emperors, she necessarily entered the diet as a powerful aphrodisiac. Arginine provokes blood flow to the pelvic organs, arouses desire, increases sexual desire, and increases the attractiveness of a partner. In addition, the composition of black caviar includes:

• amino acids of several types;
• vitamins C, E, D, PP, A, group B;
• phosphorus;
• calcium;
• magnesium;
• iodine;
• potassium;
• copper;
• iron;
• selenium;
• silicon;
• ash.

Such a rich composition makes the product unique; its effect on the body is multifaceted. First of all, immunity, working capacity are improved, memory and attention are improved, the nervous system is strengthened, toxins are eliminated. For women, regular use of the product during pregnancy and breastfeeding is useful. She will give men tirelessness in love and self-confidence. At any age, caviar improves eyesight, skin condition, relieves stress, reduces the risk of stroke, heart attack, blood clots.

Types and varieties of delicacy

Black caviar is obtained from several species of fish: beluga, sturgeon, stellate stellate. Eggs vary in size, taste, color. Beluga belts are valued above all. Silver eggs taste slightly give a nut. In second place is sturgeon, yellow or brown. It has a harsh taste with a sea note and the smell of algae. The smallest size is stellate sturgeon, the taste is delicate and delicate, the eggs are dull, even.

The subtleties of its presentation on the table depend on the type and grade of the product.

1. Granular caviar is the most sought after and popular. It is sold in small jars, through the walls of which each egg is clearly distinguishable. It is believed that it retains the most useful substances. It looks great on thin slices of bread and butter, in small crystal bowls set in ice.
2. Payus caviar is made mainly from stellate sturgeon, it is distinguished by freshness and a delicate smell, served in tartlets, on biscuits.
3. Unlike other species, ternary is placed in brine, served in silver or crystal containers, the remainder of the brine is additionally removed before use.
4. The oyster is sold without removing the film, it costs much lower, it is served in any form: in creamers, on bread, in tartlets.

Successful combination of caviar, food and drinks

The traditions of the use of delicacies in different countries vary, but there are several generally accepted, classic combinations:

1. Small slices of white bread without a crust with a thin layer of butter perfectly set off the taste of caviar.
2. Thin pancakes with caviar, chopped with a thin skewer, are original in taste and appearance.
3. Tartlets with a delicate cheese cream and a spoonful of delicacy look royally luxurious.
4. An appetizer of halves of quail eggs with black caviar captivates with a contrast of colors.
5. The exquisite combination of oysters in lemon juice and caviar is beautiful and festive.

In terms of drinks, Russia and France excelled. From our country, fashion has begun to bite vodka with black caviar, France has proposed a combination of dry champagne-brut with the brackish taste of a sea delicacy. All options have the right to life, personal taste preferences will play the main role.

Serving Secrets

Another secret lies in contact with the dishes. Gourmets know that caviar can only be taken with a silver, bone, nacreous spoon. Serving is allowed exclusively in porcelain, crystal, silver dishes. Otherwise, an unpleasant metallic aftertaste appears with a touch of scale.

In order for caviar to fully reveal the richness of taste, it is served chilled, laying out a few minutes before the meal, or placed in special caviar, where a smaller container is placed in a more spacious, filled with ice. Decorate the dish with herbs, thin slices of cucumber, lemon, cheese.

Video: 10 facts about black caviar