How to serve and eat black caviar

Black caviar is actively used in cosmetology. On its basis make masks, gels for the skin around the eyes and creams. Precious delicacy contains a large number of useful substances. It has a beneficial effect on the beauty and health of the skin, makes it glow and freshness. Caviar contains useful amino acids and vitamins that stimulate cell regeneration, normalize blood circulation and produce a general rejuvenating effect. But still more benefit this product brings to human health when you eat it.

What is useful for black caviar

The luxurious delicacy is an irreplaceable source of folic acid, proteins, fatty acids, vitamins and minerals. All these substances contribute to the normal functioning of human organs and systems, strengthening the immune system. Black caviar has a high nutritional value. In 100 grams of the product contains about 240 kilocalories. This delicacy is very useful for pregnant women, unless they are allergic to the product. It has all the micronutrients necessary for the good development of the child in the womb.

If the hemoglobin is low, black caviar will help to solve this problem. It is a unique source of iron and helps improve the elasticity of the walls of blood vessels. And the high content of vitamins A and D makes this product a powerful weapon against cancer. Lovers of black caviar always look great, because their skin is saturated with collagen. And it, in turn, maintains facial tone and stimulates the growth of new cells.

People of age are recommended to include black caviar in their diet to normalize blood circulation and prevent heart disease (heart attack, stroke). It is absolutely hypoallergenic, so it can be eaten by everyone. Black caviar is known as a strong aphrodisiac. It excites sexual desire and sensuality in a man. So it is better to consume this expensive delicacy together with your partner.

How to choose a real product

Black caviar is an expensive treat, not available to everyone. But we all love to treat ourselves sometimes, so we buy this delicacy from time to time. The important point is that you need to know how to choose black caviar. To do this, you need to know how it should smell and look.

External characteristics

Many people believe that black caviar must necessarily be blacker than night. But this is yet another myth. Light grains are a sign of a quality product. A truly mature caviar has a silvery or brown hue.

The size of the eggs also matters. Large grains are a sign that the fish that produced the product were mature. But more often than not, black caviar is finer than red caviar. It is also important to consider the condition of the grains. They should be the same size and completely whole. If all the eggs are different and there are crumpled, then the product is of poor quality.

Taste and smell

Natural black caviar has an almost imperceptible flavor. If the purchased product smells strongly of fish, it is a fake or it has gone bad. Salted caviar - poor quality or fake. Many manufacturers over-salt it in order to hide the flaws of the product. In this case, it is not worth eating at all. Quality black caviar is tender and lightly salted. There are light nutty notes in the taste.

Types of black caviar

Black caviar is the common name for the caviar produced by different species of sturgeon, the main place of production of which for many years was the Caspian Sea, which has caused irreparable damage to the local ecosystem. But now aquaculture facilities are very popular. They raise sturgeons by providing them with the necessary volume of water, providing balanced nutrition and care, as well as clearly controlling the production process at all stages.

The quality of caviar depends directly on the organization of the caviar breeding process. Aquarium conditions and water composition play an important role. If the sturgeon swims in running water, its caviar is tasty and nutritious. Fish that live on a farm with a closed water supply produce a worse quality product.

China has long been a major exporter of black caviar. Today, Russia is able to provide itself with this delicacy on its own. On store shelves you can find Astrakhan and Vologda caviar, as well as many others.

Consider the most common types of black caviar:

1. Beluga - large and expensive. The silvery grains quickly dissolve in the mouth because of the thin shell.
2. Sturgeon is not very large, but no less tasty and useful. The size of the grain is on average 1 mm smaller, and the color is more brown or gray.
3. Sturgeon caviar is the most affordable. It differs in small eggs and black color.

There are several methods of processing caviar: soldered and pasteurized. In the first case, the product is salted in hot brine, in the second - by dry method. The shelf life of pasteurized caviar usually does not exceed 2 months. Soldered caviar is usually sold in briquettes and is stored for a shorter time.

The main containers for black caviar are glass and tin cans. The first are good because you can immediately see the condition and color of the product through the clear glass. With tin cans is more complicated. The only way to check the quality of the product is to shake the container. If you feel that there is a large amount of liquid in the jar, it is better to refuse to buy. It is also worth noting that a bona fide seller should always have certificates of quality for this product. They contain such data as the type of fish, its habitat, and CITES permit.

How much does caviar cost

The price depends on the type of fish from which it is extracted. The main thing to remember is that real black caviar cannot be cheap. 50 g of the product can be bought both for 2.5 thousand rubles, and for 4 thousand. It all depends on the quality. Soldered caviar is often sold in jars weighing 120 g and at a cost usually does not exceed 7 thousand rubles.

How to Serve Black Caviar

Acquired black caviar should be properly served to the guests. There are two types of serving: Russian and European.

1. The first option is to serve the delicacy in a dish made of porcelain or glass with a silver spoon.
2. The second one is to serve in a bowl with ice, and in the bowl there is a small caviar vase. This way, the product stays colder longer.

How to eat black caviar properly

What to eat

True gourmets eat black caviar with small spoons of silver or bone. An ordinary metal spoon is not suitable for eating this delicacy. The thing is that caviar reacts chemically with metal and there is an unpleasant taste.

What to combine with

If you want to really enjoy the taste and aroma of caviar, take a silver spoon, scoop the delicacy from the vase and send it to your mouth. That's the only way you'll feel all the delicacy of this product.

Such a delicacy as black caviar can be eaten with different foods and drinks. But it is worth sticking to the rule: nothing should interrupt the taste, it can only complement it. Black caviar can be put on warm toast smeared with butter (soft cheese), unleavened crackers or bread. It goes well with olives, cucumber and greens.

One common appetizer is half a boiled egg, garnished with a slide of caviar. European restaurants often serve a dish with oysters and black caviar. It is a real treat for gourmets. In Russia, it was practiced to eat this delicacy with pancakes and sour cream. It was in the modern world that they switched to a more simplified version: bread with butter and caviar.

In France, the alternative to butter was creamy crème fraîche. It tastes similar to sour cream. In stores you can find different kinds of this product: with garlic, spices, herbs and many others. Often a couple of drops of lemon juice are added to the black caviar. The delicacy in such a version becomes more vivid and rich.

There are several options for serving caviar with red fish. You can wrap the delicacy in a slice of smoked salmon (as in a pancake) or put some black caviar on top of a piece of fish. Red and chives should be used very carefully. You have to know the measure in everything.

What to drink.

Any modern girl will tell you that black caviar should be washed down with champagne. And not just any Chardonnay. Yes, that's right. Only not all of them know that this tradition came to us from France. And in Russia black caviar has always been consumed together with chilled vodka. But for us it would be strange now to observe a picture of a beautiful lady sitting in a Russian restaurant eating canapés with black caviar and washing them down with forty-degree alcohol. That's why the more popular option is champagne. It is both beautiful and delicious.

If you are not a follower of alcohol, you should try to wash down the black caviar with warm green tea or chilled mineral water. Do not wash down the delicacy with juice or hot beverage. In this case, you will not feel the taste of black caviar at all.

Recipes for dishes with black caviar

The expensive delicacy is delicious on its own. But it can also be used to prepare various dishes. The main thing is to respect the proportions so as not to drown out the unique taste of black caviar.

Green peas with black caviar

To prepare you need green peas (250 g), mineral water (750 ml), onions (100 g), black caviar (30 g), gelatin (5 g) and salt to taste.

1. Boil half of the peas in salted water. Let it cool and mix with 350 ml of mineral water. Place in a sieve over a bowl and cover with parchment paper. Leave it like this overnight.
2. Boil the rest of the peas in lightly salted water, cool it and whisk it with 100 ml of mineral water until it becomes a sauce. Season with salt to taste. Mix 40g of pea water with the puree. Dissolve 1.25g of gelatin in the pea mixture. Pour into the half-shells and leave in the refrigerator for 30 minutes.
3. Chop the onion and place it in a dry pan to extract the juice. Pour in 250 g of mineral water and simmer for a few minutes over a low heat. Pass it all through a sieve and add 3.25 g of liquid gelatin. Pour the mixture into a siphon and put on ice for 30 minutes.
4. Place the ready gelatine hemispheres on small dishes in the form of a dome. Place a scoop of black caviar on top. Fill the mashed potatoes with the space between the plate and the hemisphere. Garnish the caviar with onion foam from a siphon.

Roast Potatoes with Cream and Black Caviar

To prepare 5 servings of this dish you need the following ingredients: potatoes (0.8 kg), olive or sunflower oil (1.5 tablespoons), rosemary (1 teaspoon), crème fraîche (6.5 tablespoons), black caviar (25 g).

Process:

1. Wash the potatoes and make an incision. Place on a baking tray so that the cut side is at the bottom.
2. Place in the oven for 30 minutes at 200°C.
3. Put the potatoes on a flat plate and cool for 10 minutes.
4. Turn the potatoes upside down, put some crème fraîche and caviar.

Bon appetit!

Buckwheat mini pancakes with black caviar and salmon

To prepare two servings of this dish you need the following products: sugar (pinch), milk (6.5 tablespoons), dry yeast (4 g), wheat flour (2 tablespoons), buckwheat flour (5 tablespoons), butter (to taste), chicken egg (1 piece), creme fraiche (2 tablespoons), vegetable oil (2 tablespoons), smoked salmon (150 g), dill (to taste), black caviar (25 g).

Preparation:

1. Mix well the yeast, sugar, warm milk, egg yolk and flour. After that, leave the dough in a warm place for 40 minutes. Next, melt butter and whip egg whites and add them to the batter.
2. Put a frying pan on medium heat and pour 1 tablespoon of oil. Start frying pancakes. Pour 0.5 tablespoons of batter and fry for 1 minute.
3. Flip over and let fry for 30 seconds more. Once all the pancakes are done, let them cool.
4. Meanwhile, cut the fish into small pieces. Place the salmon on the pancake, top with the crème fraîche and black caviar. You can add a sprig of dill for beauty.

Filet of sunflower with champagne sauce

This exquisite dish can be prepared at home without much effort. You will need the following ingredients: fillet of ordinary sunflower (1 piece), green asparagus (110 g), olive oil (1.5 teaspoons), black caviar (2 teaspoons), salt and black ground pepper to taste, 33% cream (8 tablespoons), dry champagne (10 tablespoons), fish broth (1.5 cups), leeks (200), bay leaf to taste.

Process:

1. Salt and pepper fish fillets, add olive oil and arrange in cone shape. Secure the ends with a wooden skewer, and steam the fish (6 minutes).
2. Peel asparagus and slice at a sharp angle. Blanch it in lightly salted water for about 3 minutes.
3. Prepare the sauce. Take the white leeks, chop them and put them in a saucepan. Pour in the champagne and fish stock, add the bay leaf (if desired) and cook over low heat.
4. When 2/3 of the original volume is left, pour in the cream and bring the sauce to a creamy consistency. Taste and season with salt and pepper.

Serving is easy. Put the asparagus in the center of the plate, put the fish fillets on top of it and decorate the dish with the sauce and the caviar.

Avocado mousse with black caviar

The recipe for this dish is very simple. To prepare it, you need to take an avocado (1 piece), 30% cream (40 g), black caviar (30 g), lettuce (20 g), tomatoes (2 pieces), sweet peppers (20 g), salt to taste.

How to cook:

1. The mousse includes avocado, cream and salt. Beat all the ingredients with a blender until homogeneous and place on a dish lined with lettuce leaves.
2. Give a desired shape and decorate the mousse with black caviar.
3. Cut the tomatoes into 4 equal pieces and put them on a plate.
4. Dice the peppers and sprinkle them on the plate.

Seafood salad with black caviar

This dish will become your favorite as soon as you try it. To prepare the salad you will need peeled squid (2 pieces), smoked salmon or trout (100 g), black caviar (100 g), chicken egg (3 pieces), onion (2 pieces), mayonnaise (200 g).

Process:

1. First, peel, wash and chop the onion. Next, fry it until golden over low heat.
2. Put the calamari in boiling water for 30 seconds, cool it down and cut it into julienne strips.
3. Dice eggs and salmon.
4. Mix the ingredients, add the caviar and dress with mayonnaise. If desired, you can decorate the salad with greens.

Basic rules for storage of black caviar

Usually we prepare for the holidays in advance and buy products in advance too. If caviar has to stay in the refrigerator for more than one day, it can lose all its useful properties and lose its attractive appearance. Therefore, it is worth paying special attention to the rules of storage of this delicacy.

To ensure that the product does not lose its flavor, it should be placed in the refrigerator. The optimal storage temperature is from -3 to 3°C. Before serving, take the jar of caviar out of the fridge and open it after 5 minutes. Do not store the opened caviar for more than 2 days. It quickly loses its flavor and becomes watery.

Cosmetics with black caviar
If you are over 35 and visible wrinkles began to appear, it is recommended to buy a mask or cream with black caviar extract. They are wonderful anti-aging products that will get rid of age spots and normalize sebum secretion. Dull and dry skin will be firm and smooth. Oily shine and deep wrinkles will disappear and face contour will be transformed.

Cosmetics with the addition of black caviar is quite expensive, but it is worth the money spent. With its help, you can stop the aging process of the skin, return its vitality and get a second youth. It has a whitening effect, triggers metabolic processes in cells and protects against ultraviolet rays.

Women with sensitive skin and protein intolerance are recommended to test before using cosmetics with the addition of black caviar. If after a day there is redness or itching, you should refuse to use such products.

Did you know that there is a perfume with black caviar fragrance? The Thierry Mugler brand added the precious notes of this product to the whole Womanity fragrance line. And so was born the first perfume with a salty scent. Who knows, maybe in the future we'll hear about perfumes with seaweed or lobster notes.

Which caviar is healthier: black or red

We used to think that the more expensive the product, the better it is. The cost of black caviar is much higher than red caviar, but they are not inferior to each other in usefulness and nutrition. Both contain a lot of lecithin, polyunsaturated fatty acids, protein and minerals. The only difference is that red caviar has more fat and black caviar has more iron.

Is it worth buying caviar from poachers

According to the latest data, Russia consumes more than a hundred thousand tons of black caviar. Only 40% of them are produced by aquaculture farms. Fishermen catch most of the delicacy by poaching. Yes, the cost of such caviar is cheaper than in the store. But are you confident in the naturalness and usefulness of such a product? The owners of aquaculture enterprises can provide you with quality certificates, control the process of fish farming and caviar production. And what proof do poachers have that they did not catch fish in polluted water? Is there any guarantee that the fish did not lie in the nets for several days before the eggs were extracted? It is impossible to say for sure that the right temperature conditions were maintained during transportation. Also, you can't be sure that the fisherman was clean or that the workshop where the caviar was produced was sterile.

How do you feel about the fact that poachers mercilessly destroy sturgeons for the sake of caviar? In aquaculture farms, workers try to "milk" the fish while keeping them alive. Since 2015, the courts have equated buying poached products with aiding and abetting criminal acts. So think twice before you decide to skimp on buying a delicacy. It's not just about black caviar. It's about the illegal purchase of any rare natural resource that is protected by the state.