Yastych caviar

At all times, a food like caviar was considered a real delicacy. In our latitudes, red and also black caviar have long been in great demand and popularity. However, in addition to the famous sturgeon caviar and other salmon species of fish, there are other varieties of the product.

Currently, the food industry shares such types of caviar as: black or sturgeon, red or salmon, pink pollock caviar, whitefish or ruffles, as well as white or snail caviar, pike part caviar, mullet, walleye, as well as wobbles. It is also noteworthy that in addition to the above classification, caviar is divided into grainy, troy, as well as paus and yastychny.

However, this is not all, since caviar is also divided into the highest, first, and second varieties. It is worth noting that the variety of caviar depends on several factors, among which the degree of freshness of the product, as well as the method of processing. By the way, egg caviar was never divided into varieties. Yastycha caviar differs from other varieties of the product not only in its appearance, but also in its taste, as well as consumer parameters.

At its core, egg caviar is the product that was prepared in the easiest way for the manufacturer. Yastyks mean the natural shell of fish eggs. For the production of bovine caviar species, fish eggs are not removed beforehand. Yastych caviar is salted directly in the form in which it was extracted from fish, i. e. with yastyks, hence the name of the product variety.

It is worth noting that the yastycha caviar was always quite abundantly salted and left in a special cadushka right before the product was delivered to the table. In ancient times, yastycha caviar was considered a product for the poor. People consumed highly nutritious salty butternut caviar with black bread.

Yastych caviar was an affordable and easy-to-prepare dish that perfectly saturated the human body, but did not bring much aesthetic culinary pleasure. Damaged or defective fish were suitable for the manufacture of egg caviar. Often, egg caviar was made from fish not at all the first freshness.

If we adhere to the definition that is used in the modern food industry, they understand a product for the manufacture of which immature fatty fish with a rather weak grain inside, which is not separated from natural connective tissues, is used.

To make barbed caviar from sturgeon species of fish, the barbs are cut into long strips, and then salted. Yastycha caviar is served as a snack or used for preparation of masters and fillings for pancakes.