The Benefits of Caviar

The benefits of caviar

First, caviar has a lot of proteins – about 30% of proteins, practically all of which are digested by the body (it is very rare for animal proteins)  Second, caviar contains a lot of valuable amino-acids, minerals, A, C and D vitamins and folic acid. This is why caviar is often prescribed to pregnant women.

How to eat it?

One’s relationship with caviar, the most romantic food in the world, follow the scenario of any love story. First goes flirt (tiny caviar grains for an appetizer before a meal), then – temptation (for example, French tarama, a creamy caviar paste spread over blini), and, finally, the pleasure itself (caviar by spoons or on a light brown toast with butter).

Normally caviar is served on a glass dish placed into a silver or nickel silver vase with ice cubes.  At special ceremonies caviar is served in ice vases made by freezing water in special templates.  Caviar is supposed to be served with toasts. Caviar is put on the toast with a spatula or a spoon and then the toast can be eaten by hand.  Most often caviar – fresh-grained or pressed – is eaten with butter. This is why they are usually put on the plate together. While holding a piece of bread in the left hand, one takes a knife in his right hand, puts some butter on the bread with the knife and then puts caviar on the butter. This little sandwich is directed to the mouth with the left hand.

Also caviar can be eaten the following way: a slice of bread (or a half of it) is put on a plate near caviar and butter. One makes a sandwich while holding the bread with the finger and the thumb, then cuts little pieces off it, pins them with a fork and directs into the mouth.  Many people judge caviar too frivolously. They eat tiny portions of caviar with crackers, eggs and onions and claim it is not that important what to eat it with. These statements remind of judging cigars by the impressions of the smoke of these cigars.

Experts state that caviar must be eaten with little spoons and without bread, because bread spoils the taste of caviar.  The most common serving of caviar is on sandwiches and canape with butter or on lightly brown toasts. Traditional Russian blini (pancakes) with caviar are famous. Ikryaniki, or caviar pancakes, were popular in Russia at the time of fasts.  Also caviar is used as a cold appetizer or a side dish for smoked salmon, or as a garnish for salads.

What do you pair caviar with?

AKA: “What drink to serve it with?”  Vodka is ideal.  Champagne? Only as an expensive elite drink.  To tell the truth, only real Brut from the province of Champagne goes with caviar. Any other kind interferes with its taste.  And to create a romantic mood white Chardonnay and dry wine will be the best choice.

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