Not Worse Than Red: Five Types of Healthy Caviar for Breakfast and Festive Table 0 35

Which Caviar is the Most Beneficial

Black caviar (sturgeon) is the most expensive, but red caviar (salmon) leads in terms of beneficial nutrients. In theory. In practice, the quality and quantity of trace elements in any jar of caviar depend on many factors: the type of fish, its freshness and place of catch, the method of preparation, the amount of salt and other additives. Therefore, fresh lightly salted herring or cod caviar from a reliable supplier easily surpasses the benefits of restored or simply oversalted salmon caviar.

Caviar from any fish contains:

• easily digestible proteins with essential amino acids;
• polyunsaturated fatty acids for heart and vascular health;
• vitamins A and E for antioxidant protection;
• vitamin D for regulating immune cell activity;
• B vitamins for cell restoration;
• phosphorus for strong teeth and bones;
• chromium for regulating blood glucose levels.

For those counting calories, roe from non-sturgeon fish (general name for fish not belonging to sturgeon species) is even preferable to red or black: it contains less fat and fits more easily into a dietary regimen. It remains only to figure out its taste nuances and how to best serve it.

Herring Caviar: A Hearty Pair for Black Bread

In terms of calories, herring caviar catches up with red caviar, but its price is much more affordable.

The color of the caviar varies depending on the salting level. Lightly salted roe is usually yellowish, and as the salt content increases, it darkens, acquiring a brownish hue. The taste of the caviar is bright, marine, with a pronounced aroma of herring that is unmistakable.

Try pairing it with black bread: spread it with butter, top it with caviar, and sprinkle with green onions for sharpness.

Cod Caviar: A Spread for Sandwiches

Light pink roe is small on its own, and due to thermal processing, it turns into a kind of liquid pâté. This caviar certainly won't be considered a delicacy, but in terms of the variety of vitamins and minerals it contains, it surpasses both red and black.

The taste of cod caviar is delicate, mild, without bitterness and even without pronounced fish notes. The very texture suggests that the caviar would be great spread on bread, and even better — on toasted bread or crispbread.

Pollock Caviar: Aromatic Filling for Stuffed Eggs

In terms of micronutrient composition, cost, and appearance, it resembles cod caviar, but due to more intense salting, pollock roe is usually darker, drier, and denser. The taste is also different: it is bright, even sharp, often with a slight bitterness.

Salty and sharp pollock caviar pairs excellently with the sweet notes of butter or cheese. It can also be used to stuff boiled eggs. It will also taste good with a regular toast and a cup of sweet coffee.

Zander Caviar: For Experiments with Cheese

In color and texture, it is closer to cod caviar, while in taste — to pollock caviar, but it is not as sharp and salty.

Most often, zander caviar is served on white bread. If it has a sweetness to it, place it on a slice of hard cheese or feta.

Pike Caviar: A Delicacy for Festive Appetizers

Golden pike caviar has long ceased to be budget-friendly and has almost caught up with red in price. Its taste will leave no one indifferent: some find it exquisite, while others think it has a hint of mud. However, combined with its high price, this makes pike caviar a controversial ingredient for sandwiches: they turn out to be unsatisfying, unremarkable, and quite expensive for a mundane breakfast.

Pike caviar is much more interesting when served as a mono-appetizer. Serve it in a pre-chilled dessert bowl and take your time eating it with a spoon, allowing the roe to burst on your tongue. To smooth out the muddy notes in the taste, sprinkle the roe with finely chopped green onions.