What Are The Benefits Of Salmon Caviar

Tasty, fragrant and eye-catching - this is how salmon caviar can be described. It is reddish-orange and the red salmon is red. It is a great addition to various dishes around the world.

Nutritional value and composition

Salmon caviar has very good taste. It is a source of essential amino acids, potassium, calcium, phosphorus.

It contains proteins and polyunsaturated fats, which are easily absorbed by the body and are necessary for maintaining good health. All this is a powerful tool for the prevention of atherosclerosis.

What does salmon caviar taste like?

If you haven't tried salmon caviar before, get ready for a delicious experience.

Quality caviar has a shiny appearance and offers a mix of sweet and salty aromas that are slightly reminiscent of the taste of salmon. If you hit quality and fresh caviar, the grains will be hard and slightly greasy, and when you press them with your tongue to your palate, they should crack. The inside of the caviar has a honey-like color and texture.

How caviar is processed

Before consumption, salmon caviar is processed in various ways - most often salted, sometimes put in the marinade to ferment and improve the taste profile, but also, of course, to make it safe for consumption. As fish eggs are very delicate, they are collected by hand or with a special machine.

Once separated from the salmon, they should be thoroughly rinsed with salted filtered water, after which you can switch to various marinades. The duration of salting depends on how fresh the caviar is.

Why salmon caviar is useful

Caviar proteins contain many omega-3 polyunsaturated fatty acids, which support brain activity, are good for the eyes, increase immunity, have strong anti-allergic properties, reduce the risk of cardiovascular disease because they reduce the likelihood of thrombosis and support the flow of blood in the small blood vessels; reduce the risk of developing some cancers.

Omega-3 deficiency in the human body can lead to some problems, including heart disease, hypertension, diabetes and nervous system dysfunction.

However, omega-3 fatty acids cannot be produced by the human body, which is why nutritionists recommend that you include foods containing EPA and DHA in your diet.

Although some plant foods also contain these essential fatty acids, our bodies are not very effective in converting them into usable forms of DHA and EPA, which makes salmon caviar one of the best sources of omega-3s.

The polyunsaturated fats in caviar help fight it, they stop the development of atherosclerosis.

The benefits of salmon caviar do not end with the presence of omega-3. In it you can find a number of useful substances such as selenium, magnesium, iron, sodium, phosphorus, vitamin B, vitamin D, vitamin A, vitamin C and a powerful antioxidant called astaxanthin. Astaxanthin, which gives the caviar a reddish-orange color, is believed to have a beneficial effect on the skin, it protects the skin from the harmful effects of UV rays, and also cares for the heart, eyes, liver and immune system.

The caviar also has a lot of vitamin D - in 100 grams there are 232 IU, which is equal to 50% of the recommended daily intake.

Vitamin B12, which is also found in salmon caviar, plays an important role in DNA synthesis and the formation of red blood cells. From it in 100 grams of salmon caviar there is 20mcg, which is 333% of the required daily intake.

Salmon caviar, rich in nutrients, is thought to have a positive effect on fertility in both men and women.

Eat salmon caviar - in addition to being a tasty addition to the diet, it also brings many health benefits that are not to be underestimated, and its high nutritional value makes small grains invaluable.

Is it safe to eat caviar?

When you buy ready-made caviar from the store, it is usually well processed and completely safe for consumption.

After opening the caviar, it is necessary to store it in the refrigerator and consume it within 2-3 days to reduce the risk of bacteria formation.

If you have allergies to fish, you may get an allergic reaction, so it is best to avoid caviar in such cases.