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History knows many examples when delicacies recognized today were just rubbish in the past. Red caviar is one of them.
It's amazing how long it took to “taste” this product with all the variety of its beneficial properties.
FROM GARBAGE TO DELICATES
In the United States, in the last century, lobsters were considered food for the poor, they even fertilized the fields. But then the chain of events turned them into an expensive and delicious dish. At the same time, the product itself has not changed at all. A similar story happened with red caviar. While black caviar was already a royal dish, salmon caviar was mercilessly thrown away by Russian fishermen. However, it was worth starting to cook it properly - and in a few years, caviar turned from garbage into a delicacy.
However, among some northern peoples, red fish caviar has long been valued. Its main consumers were pregnant women. The Eskimos rightly believed that caviar would provide health to the unborn child. Caviar - fish eggs, and therefore "packed" with everything necessary for the full development of the embryo.
RESISTANCE BY WEIGHT
Did you know that salmon are some of the toughest creatures? Striving for spawning, they develop a speed of up to 60 km per hour, swim for tens of hours without a break upstream and overcoming three-meter obstacles.
Scientists believe that astaxanthin, one of the most powerful antioxidants, is responsible for this incredible endurance. It is a bright red-pink carotenoid that gives color to the meat of red fish.
Its power as an antioxidant is 65 times higher than that of vitamin C. Astaxanthin is produced by only one microscopic alga. Therefore, there are only two sources in the sea - the seaweed itself or the inhabitants of the sea who eat it.
It is also contained in caviar, and there one of its functions is protection from ultraviolet light. Astaxanthin has recently become a "trendy" supplement because it appears to be involved in supporting the cardiovascular system and stabilizing blood glucose. It is also involved in the regulation of the immune system, and also helps to reduce inflammation, improve vision and even protect against sunburn.
ONE VALUABLE GRAM
A recent study by Spanish scientists from the University of Almeria has put red caviar on a pedestal of honor. The eggs of fifteen marine fish were analyzed. Omega-3 was found in all specimens, but salmon roe was among the top three.
Doctors recommend that you consume about one gram of omega-3 acids daily. These acids, studies show, protect the arteries, which can lower the risk of heart attack and stroke, as well as stabilize blood sugar levels and lower blood pressure.
Omega-3 is extremely important for the brain: there are many studies showing a variety of positive effects on cognitive abilities - both in early and old age. One of the omega-3 acids, docosahexaenoic acid (DHA), is especially important for the brain.
One teaspoon of red caviar contains just a little more than a gram of omega-3 acids, including the most valuable of them - the already mentioned DHA and eicosapentaenoic acid (EPA). Recently, omega acids have been found to work synergistically with astaxanthin to enhance each other's effects.
A teaspoon of red caviar contains enough easily digestible protein, selenium, vitamin B12, folic acid, iodine and vitamin D.
Given the high prices for omega-3 capsules, caviar is much more profitable. Judge for yourself: the capsules contain not so many of these two acids, DHA and EPA, and they are not completely absorbed. To increase bioavailability and synergistic effect, manufacturers began to add the same astaxanthin to capsules with omega-3!
All this is already in caviar, and a natural product always wins over additives. But only if all the useful qualities are preserved in the caviar, and for this there are a number of necessary conditions: the product is prepared and prepared in compliance with all norms and standards (for example, no more than 4 hours between catching fish and cutting it, pure salt, ideal workshop, etc.), carefully packed in high-quality containers (preferably glass), and the raw materials are stored at a temperature of minus two - minus four degrees.
Add to this the content of vitamins and minerals, and you get not only a delicacy, but also a very valuable product for health!
We thank the experts of IKRA. RU for their help in preparing the article.