Features of Serving Red Caviar

Nutritious, satisfying, tasty, and very healthy. Salmon caviar is usually called red caviar. It has many shades: from orange to brick red. This color is given to it by particular carotenoid substances dissolved in droplets of fat inside eggs' shells.

Since time immemorial, red caviar has been present in the diet of the peoples of the Far East. It was fermented, dried, fried, and used instead of bread. It came to Europe only in the 17th century, along with the convoys of merchants, but did not come to the court and for a long time lived in the kitchens of taverns for ordinary people. Everything changed after 200 years when they began to salt it in the "Russian way" - with a highly concentrated solution of table salt. Caviar was "tasted": its bright original taste made it a favorite treat in many countries.

Ideally, salmon roe should be served on the table in splendid isolation so that nothing prevents you from appreciating its taste. In this case, it is laid out in porcelain or glassware. It is customary to take caviar in small silver or gilded spoons because noble metals do not leave an extraneous metallic taste in the mouth.

Before serving, caviar should be in the refrigerator - this gives it tenderness. For the caviar to maintain its temperature, it is recommended to put it in ice caviar bowls during serving or place dishes with caviar on ice. This will allow the eggs to retain their appearance: they will remain beautiful and tasty even after a while. The combination of red caviar with wheat bread is considered a classic. Butter helps to reveal its tastefully, and it is no coincidence that sandwiches with red caviar are so famous worldwide. Another canonical combination is red caviar with pancakes, which, if desired, can be replaced with tartlets or crackers. In this case, it is helpful to grease them with soft cream cheese and decorate the appetizer with a sprig of dill. Do you want something unusual? Try caviar on baked potato wedges, cucumber or avocado slices, and fish chips or potato pancakes. Or you can use the traditions of French cuisine and combine red caviar with artichokes, asparagus, and foie gras. In Germany, omelets with red caviar and eggs are very popular. In Finland, finely chopped onion and thick fat sour cream are added to red caviar, and the resulting mass is spread on grain bread or rye cakes. It is customary to drink dishes with red caviar with dry or semi-dry champagne or cold vodka.

Must choose caviar correctly to get the maximum aesthetic and gastronomic pleasure. This delicate and somewhat capricious product is relatively easy to spoil, so it is better to trust trusted manufacturers.

Vostochny Bereg has provided quality red caviar to all continents for 20 years. The enterprise is located in the northeast of the Kamchatka Peninsula - in this region, approximately one-fifth of the world's natural salmon stocks are reproduced. The Pacific salmon that lives in the Bering Sea is the most valuable in the fishing industry. This is the real wealth of the Kamchatka Territory. Salmon spawns in freshwater - one female lays from 1500 to 7000 eggs. Young individuals go to sea for 2-3 years and return to their native places to give new offspring. Fish come to spawning prepared: they gain the weight and strength necessary to overcome the currents of turbulent rivers. This time is optimal for salmon fishing. They are saturated with functional trace elements, and their caviar is fully ripe. Bright large eggs have a pleasant taste and store a good supply of polyunsaturated acids, protein, and vitamins: iodine, potassium, phosphorus, and iron. It is no coincidence that caviar is recommended to improve metabolism with anemia - to increase hemoglobin levels and strengthen the cardiovascular system. 

After spawning, the Pacific salmon dies - this program is embedded in its genetic code, which ensures the survival of the offspring - the preservation of the population. Therefore, the catch of fish at the time of spawning provides the population with fish products and, at the same time, does not disturb the biological balance in the region.

On the other side of the Pacific, in Alaska, where the US fishing industry is concentrated, the wild salmon population is on extinction. This was facilitated by the vast volumes of catch, land reclamation, and other factors that hurt the region's ecology. To fill the need of the population for such a popular product as red caviar, American companies catch fish before it enters the waters of fresh rivers: caviar does not have time to ripen, noticeably loses its taste, the number of nutrients and its appearance - the eggs look sloppy and quickly burst. Thanks to the developed international trade system, red caviar from Kamchatka from Vostochny Bereg / Bering Seafood is available today to residents of different countries.

The caviar production at a modern high-tech production complex is organized according to the principle of a short cycle. From catching fresh salmon to freezing a ready-made jar of red caviar, it takes only 4 hours. Innovative packaging awarded a diploma at the international exhibition "Prodexpo," which helps preserve all the vitamins and valuable trace elements in the product, taste, and appearance. The freshness, quality, and naturalness of Vostochny Bereg / Bering Seafood products are confirmed by the Marine Stewardship Council and numerous international certificates. "Vostochny Bereg" is a multiple winner and laureate of international competitions in the nominations "Product of the Year," "Innovative Product," "Best Product," and dyes - all this makes Kamchatka caviar kosher food, which allows Jews and adherents of a healthy diet all over the world to purchase Vostochny Bereg / Bering Seafood products as corresponding to all the signs of kosher.