Halibut caviar

Halibut fish belong to the Kambalov family. This species of fish tends to live at great depths in the salt water of the northern seas and oceans. The habitat has an impact not only on the taste and consumer properties of fish meat, but also caviar. Halibut caviar refers to a particulate variety of product. This means that the product is harvested without removing the yastyk (thin film in which the caviar is located). Usually halibut caviar is salted and maintained in special wooden stalls for 10 days.

Then caviar is removed, washed and put into barrels for further holding for at least two weeks. Halibut particle caviar is thought to be less valuable than sturgeon fish caviar. However, the taste and consumer qualities of halibut caviar are worthy of special attention. In appearance, halibut eggs are distinguished by a rather large nuclear size. The natural color of halibut caviar is beige. However, the product is often repainted in black to give an improved and more aesthetic appearance to halibut caviar.

Halibut caviar is distinguished by its crumbly consistency and a number of unique qualities. For example, the chemical composition of halibut caviar contains a sufficient amount of vitamins and minerals. Moreover, halibut caviar is enriched with Omega-3 polyunsaturated fatty acids, which are considered indispensable in the human body. In addition, halibut caviar contains a large amount of vitamin D, A and E, as well as proteins, iron, phosphorus, iodine and sodium.

Doctors and nutritionists recommend eating halibut caviar as often as possible for those categories of patients who have problems with nutrition and digestion. Halibut caviar is enviably different from other varieties with a high content of the beneficial substance selenium, which has a positive effect on the human body as a whole. In addition to the healthy vitamin and mineral composition, halibut caviar boasts its excellent saturating abilities.

And this despite the fact that the calorie content of halibut caviar is only 107 Kcal per 100 grams of product. Caviar contains natural proteins that are perfectly absorbed by the human body. This calorie level allows you to classify the product as dietary. In cooking, halibut caviar has found widespread use as a component of snacks.

Usually halibut caviar is served as a filling of sandwiches or tartlets. In Japan, halibut caviar, as well as flying fish caviar and masago caviar, are used to make sushi. However, halibut caviar has its own contraindications. Do not lean on caviar for people who suffer from hypertension or diseases of the duodenum. Halibut caviar should also be excluded from the diet for people with individual intolerance to fish products.