Red caviar is recognized all over the world as a sign of luxury. No banquet or celebration is complete without this delicacy. In Western countries, red caviar is often called “Russian,” and the Japanese even gave this salmon product an almost Russian name – ikura. Many people think that the only advantage of fish caviar is its delicious taste, but it is one of the healthiest foods. A specialist in the fishing industry, the founder and director of the largest producer and supplier of red caviar “Vostochny Bereg” (East Coast), Russian businessman Andrey Germash, will tell more about this “red gold.”
If you recall the history of the growth in popularity of red caviar, you may be surprised. Initially, she was held in high esteem only by residents of the Far East. For the people of the North, it was practically like bread. Fishing families use this tasty, nutritious, healthy food fresh, boiled, fried, and dried. And only in the first decade of the 20th-century did caviar appear in a salty form, in the usual form for you and me. It became prevalent as soon as someone came up with processing the product with a saline solution. Naturally, as the popularity grew, so did the price. Now no one would have guessed to distribute caviar practically for nothing.
Andrey Germash’s company has been engaged in extracting and processing salmon fish for over 20 years. The entire production cycle is carried out directly in the fishing area on the East coast of the Kamchatka Territory. This allows you to control the quality and safety of products at every stage. Even a simple man in the street, who knows nothing about fish, but loves this delicacy, noticed that the product might look different from different manufacturers.
It differs in color, the diameter of eggs, and a little taste. The thing is that different types of fish from the salmon family can serve as a source of “red gold”: chinook salmon, chum salmon, pink salmon, salmon, sockeye salmon, coho salmon, trout, trout, taimen. The taste of each of these species is different, but the most important thing is that they have the same beneficial properties.
Salmon caviar is one of the most valuable and nutritious foods. In terms of calories, it exceeds meat and dairy products and practically does not contain carbohydrates and fats. And the proteins contained in the product are absorbed by the human body much more quickly than proteins from meat or milk.
The caviar production technology is, at first glance, a relatively straightforward process. The eggs are freed from membranes, passed through a special sieve to sort by diameter, and either covered with salt or poured with brine. Everything seems simple, but all specialists from Vladivostok to Kamchatka know that only advanced production technologies and packaging solutions can help preserve caviar’s unique properties and excellent taste without preservatives.
Russian businessman Andrey Germash created just such a company – which has the right to be proud of the results of its work and proudly presents its products on the international market. Having defrosted a jar of this beautiful product, you will get a unique fresh red caviar on the table. Yes, yes – contrary to the long-standing opinion that cannot freeze caviar, can freeze caviar from Andrey Germash’s “Vostochny Bereg” (East Coast). After defrosting, it retains its appearance and taste, nutritional qualities. The whole secret is in the unique technology.
This truly royal delicacy is one of the most expensive foods. But, knowing about the beneficial properties of red caviar, it is not a pity to pay for a jar of cherished “red gold.”
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