Celery herring: benefits, specialties, use in cooking

Such a product, like caviar caviar, is known and loved by gourmets from all corners of the earth. It is widely used in both European and Asian cuisines. The centuries-old culinary traditions of Russia were also not without herring caviar - it has been served from time immemorial in Russia to the tables of the sovereign and nobility, and families of ordinary fishermen often enjoyed such a delicacy.

Geography of the product

The bulk of the herring's water extracted in the upper layers was there to spawn. In the old days, in some regions, the fish strayed into such dense flocks that the sea surface became silver. On average, the spawner lasted about two weeks. During this time, the water just clouded with milk, and caviar covered the surface of underwater rocks, the weaving of algae, rocks. Today, such a miracle will not be realized, because the industrial catch yields its results. Currently, not only herring itself, but also caviar is of considerable interest for fishermen from the countries of Northern Europe, Russia, Canada and the USA. The bulk of production falls on the northern part of the Pacific Ocean. Especially appreciated caviar by the inhabitants of the Land of the Rising Sun. Unlike Europeans and Russians, the Japanese prefer not to salty eggs, but to harvest already swept out on the kelp.

Species and varieties

Salted herring caviar is the most common product in the European market. To cook it, eggs are released from yastyk, salt in oil, spices, marinade. From the breakout caviar they make all kinds of pasta snacks, mixing with butter, soft cheese, eggs. Respect Europeans and yastykovoy caviar. It is fried in batter and served with toast.

Caviar roe in yastyeks is very much appreciated in Japan. It is marinated in a mixture of soy sauce, myrina and spices, and then used to make traditional dishes. For example, often from the layers of herring roe prepare nigiri. Dry salted caviar is also used for making sushi and as the main flavor ingredient, and for decoration.

But most of all, the Japanese love kazunoko-kombu - an unusual snack from caviar, collected and salted right along with the algae. This product, featuring an expressive taste and a tremendous crunch, is served in small snack bars and in the most luxurious restaurants.

Beneficial features

A and D are the most valuable substances that contain herring roe. The benefits and harms of this product have long been described by nutritionists. The main thing that is worth knowing about the caviar of this fish is a high glycemic index. People who follow this indicator in products should be careful. In addition, like any salty product, caviar affects the water-salt metabolism in the body. This product does not need to eat enough to those who suffer from swelling or have problems with the kidneys.

However, the benefits of dishes with herring caviar is enormous. In addition to the most valuable vitamins, it contains a number of trace elements, including iodine, selenium, magnesium, cobalt, calcium and other substances necessary for health.

Well, the benefits of fish oil everyone knows for sure since childhood. Meat, milk and caviar eggs contain a lot of it. Fishermen say that the farther fish are caught, the fatter it is - because fat helps keep warm. By the way, that fat, which is contained in milk and caviar, is digested much better.

A lot of herring and amino acids, including indispensable. The above is enough to include herring eggs in your diet more often. Do not forget about the calorie content of caviar - it is 220-225 kcal per 100 g of product. This is even more than the calorie content of fatty herring.

Taste qualities

Nutritionists say that herring roe is very nutritious. It has a vivid characteristic aroma. Its taste depends entirely on the way it was cooked. Caviar very well absorbs salt and spices.

Eggs are relatively small, they do not burst on their teeth, they crunch. The breakout caviar usually has a mushy consistency, it is viscous and salty. With the help of marinade it is possible to give it spiciness, sourness, spice.

Yastykovaya herring roe is more dense and dry. The Japanese first grease it in a strong brine, and then soaked in salted brine. By the way, Far Eastern chefs assure that soaking in fresh water will only spoil the product - the salt will come out of the upper layers, and the deep ones will remain salty. Therefore they use brine for soaking.

Application in Cooking

Herring caviar is often used in the preparation of nigiri-sushi. It is also used for many other traditional dishes. Celery herring is often served in Japan with soy sauce, rice, stewed vegetables. Yastyki roll in a mixture of red pepper and other spices, tinted with natural dyes. Caloric content of caviar, its magnificent taste and aroma cause such love of Japanese to this product.

In the European cuisine of the raw caviar prepare hearty cold snacks. Serve them with wheat or rye toast. Delicatessen oil, pastes, pastas are used for stuffing profiteroles, pancakes and volosts, decorate them with canapes, served with buns shu. Boiled potatoes or rice are served as side dishes for caviar dishes.