Pink salmon caviar

We think that when mentioning caviar, the vast majority of residents of our latitudes will immediately have an association with red, black or "overseas eggplant" caviar. If you follow the definition that is given in the modern food industry, caviar is nothing more than a mass of eggs of fish, mollusks, amphibians, and besides needles.

It is noteworthy that caviar is consumed both fresh and cooked. At all times, caviar was highly valued and belonged to rather expensive food products, which for a long time were available only for a select few. In the modern food industry, three main varieties of caviar are distinguished:



black caviar, which is obtained by their sturgeon species of fish, for example beluga, sevryugi or sturgeon;

partial caviar, obtained usually from fish such as carp, wobla, pike or walleye;

red caviar or product derived from salmon fish such as sockeye salmon, chum salmon or pink salmon.



In addition, the so-called synthetic caviar is distinguished into a separate subgroup. This product is a surrogate and only imitates the main varieties of the product in taste and appearance. As a rule, synthetic caviar copies black or red caviar. The composition of synthetic caviar contains gelatin, various food dyes, as well as flavors, salt and protein of chicken eggs.

Pink salmon caviar is considered the most common species of red caviar. In appearance, pink salmon caviar is a light orange round grain, which differs in average size. The chemical composition of pink salmon caviar is enriched with natural protein, which is quite easily absorbed by the human body. In addition, the composition of pink salmon caviar contains a colossal amount of vitamin A, which has a powerful positive effect on the human body.

It is also noteworthy that the composition of pink salmon caviar contains a fairly large amount of phosphorus, fluorine, as well as sulfur, magnesium and calcium. It is worth paying special attention to the fact that the composition of pink salmon caviar contains a fairly large amount of cholesterol, which, oddly enough, cannot harm the health of the human body. The thing is that the harmful cholesterol contained in the chemical composition of pink salmon caviar is neutralized with lecithin, which is also in excess contained in the product.

The unique benefit of pink salmon caviar, as well as other varieties of red caviar, lies in the content of natural fatty amino acids in the product. The so-called polyunsaturated acids indispensable for the human body, contained in the composition of pink salmon caviar, help in the prevention and treatment of atherosclerosis and a number of other serious diseases.

The essential amino acid Omega-3 in excess contained in pink salmon caviar helps to normalize the work of the brain, as well as human vision organs. In addition, it is Omega-3 that protects a person from the formation of blood clots, which contribute to the development of cardiovascular diseases. Regular consumption of pink salmon caviar helps strengthen the human immune system, and also warns against the formation and further development of malignant cancers.