Whitefish caviar: benefits and harms

When and where does whitefish spawn?

Whitefish begin to spawn at 4–6 years of age. Spawning occurs in the fall, but can continue throughout the winter. This mainly occurs from mid-September to January. The spawning period is influenced by the temperature of reservoirs and the duration of the autumn season. When the water temperature level drops to +1.5 - +5 oC, the fish begins to spawn.

Like all salmon, during the breeding season, whitefish, whether river or sea, swim to shallow waters with standing water and a sandy or pebble-strewn bottom. At one time, the female is capable of throwing from 20 to 35 thousand grains of caviar. After the completion of spawning, the whitefish returns to its permanent habitat.

Where and when do whitefish spawn?

Fish begin to spawn when they reach the age of 4-6 years. Males mature earlier than females. Spawning begins in the fall and can continue into the winter months. The period when females spawn can last from mid-September to January. Reproduction time depends on the temperature regime in individual reservoirs and the duration of autumn. Spawning begins when the temperature of the surrounding liquid drops to +1.5...+5°C.

To reproduce, any form of whitefish, which spends most of its time in lakes and seas, moves to shallow water with standing water. Prefers a sandy or pebble bottom. At one time, the female spawns from 20,000 to 35,000 eggs onto rocky areas or coarse sand; the whitefish then returns to their usual habitats. The caviar is light and small. The fish does not cover the clutch.

The fry are born after 200 days.

To get tastier, cleaner caviar, fish farms stop feeding whitefish a month before spawning.

Chemical composition and calorie content of whitefish caviar

Thanks to its beneficial properties, each whitefish egg can be compared to a capsule containing a natural dietary supplement. Calorie content and nutritional value of caviar per 100 g:

Proteins, g	Fats, g	Carbohydrates, g	Call
22,5	9,7	0,02	162

The product contains many useful substances. Even small children can eat it without harm. The composition contains useful elements:

Vitamin A – normalizes metabolism, takes part in the development of teeth and bones.
Vitamin D – improves immunity, normalizes blood pressure, the functioning of the heart and muscular system.
Molybdenum – regulates metabolism and growth processes, strengthens tooth enamel, and ensures the prevention of caries.
Fluoride – contains wound-healing properties. Strengthens teeth, nails, bone tissue.
Chlorine – regulates water-salt and acid-base balance, prevents hair loss, removes toxins and waste from the body.
Nickel – participates in fat metabolism, saturates cells with oxygen, and normalizes hormonal levels.
Zinc - improves immunity, participates in the formation of bones, teeth, and skeleton. Normalizes metabolism, has restorative, anti-inflammatory, wound-healing properties. Its particular benefit is to improve brain and liver function.

This is not the entire list of minerals, vitamins and beneficial elements found in whitefish caviar.

Chemical composition and nutritional value of caviar

A component of sauces, salads, and egg dishes is often whitefish caviar, the beneficial properties of which lie in the substances it contains. The nutritional value of 100 g of product is 162 kcal. Of these, 25.5 g are protein, 9.7 g are fat, 0.02 g are carbohydrates. The protein contained in eggs is well absorbed by the human body.

The product contains a large number of useful substances. It contains vitamins A and D. The eggs contain iron, phosphorus, fluorine, chlorine, nickel, molybdenum, and zinc.

Dietary properties of whitefish

Omega-3 fatty acids contained in the composition help normalize fat metabolism. They prevent the formation of cholesterol plaques and reduce the level of “bad” cholesterol. Metabolism accelerates. The product normalizes the functioning of the thyroid gland and cardiovascular system, and prevents the occurrence of pathologies. Molybdenum contained in the composition is useful for accelerating metabolism.

Breakout whitefish caviar: benefits and harms

Due to the high benefits of the elements included in its composition, it has valuable properties that enrich, support, and strengthen the human body. It is enriched with iodine, which takes part in the functioning of the endocrine system and improves its quality functioning. The benefits of whitefish caviar lie in its abilities:

help strengthen bone tissue;
normalize the functioning of the nervous system;
replenish the lack of folic acid;
take part in the treatment of nervous disorders and the thyroid gland;
normalize metabolism;
help in the treatment of the gastrointestinal tract and digestive tract;
promote faster rehabilitation after surgical interventions;
strengthen the immune system;
increase hemoglobin levels;
have a positive effect on pregnancy.

If we mention the dangers of the delicacy, we can only note cases of individual intolerance to seafood products, which can provoke allergies.

Beneficial features

Why whitefish is useful:

Supports bone strength.
Improves brain function.
Normalizes gastrointestinal functions.
Helps preserve vision.
Prevents pressure from rising.
Strengthens vascular walls.
Activates the reduction of bad cholesterol levels.
Normalizes the hormonal levels of men and women.
Prevents the development of nervous disorders.
Improves the functioning of the endocrine system.
Increases immunity.
Stimulates hematopoietic processes.

Whitefish (Coregonus lavaretus)

The use of whitefish caviar in folk medicine

In folk medicine, it is recommended to use whitefish caviar product for obesity. It is of great benefit in the treatment of the disease and also serves as a prophylactic. Endowed with a lot of useful properties, whitefish caviar is also recommended to be included in case of problems:

anemia;
varicose veins;
thrombophlebitis;
tuberculosis;
gastritis and ulcers of the stomach and duodenum;
hemorrhoids.

The beneficial substances involved in hematopoiesis alleviate diseases of the cardiovascular system. Thanks to the increased iodine content, the product helps prevent thyroid diseases.

Benefits and harms in diseases

The beneficial properties of whitefish help prevent pathologies and fight diseases. However, the product becomes healing only if it is properly prepared and consumed in moderation.

Examples of the influence of whitefish on humans:

Diabetes. Fish helps maintain normal cholesterol levels and increase the body's defenses weakened by disease. Boiled, steamed or baked whitefish is healthy. You can eat 150 g of it 2 times a week. Fried, smoked, canned foods are harmful: they increase cholesterol.
Hypertension. Regular consumption of fish keeps blood pressure normal. If you get sick, you need to eat 150 grams of steamed, stewed or baked whitefish 2-3 times every 7 days. It is dangerous to eat salted fish. It provokes fluid retention in the body, which leads to increased blood pressure.
Anemia. Whitefish contains trace elements and vitamins that accelerate the production of red blood cells and hemoglobin. In case of pathology, fish dishes are allowed up to 4 times a week, 200 g each. It is better to bake the product, fry it on the grill, or stew it with vegetables.
Gastritis, stomach ulcer. Fish helps prevent inflammatory processes and improves the functioning of the stomach and intestines. Whitefish can be consumed after the onset of stable remission, 2 times a week, 100 g each. It should be boiled, baked or stewed. During an exacerbation, fish is prohibited: the body may not cope with the absorption of fats, and the patient’s condition will worsen.
Osteoporosis. Whitefish helps replenish calcium, fluoride and vitamin D, which are essential for maintaining bone density. If a disease is detected, include fish in the menu 3-4 times a week. The daily norm is 200 g. Stewed, boiled and baked products are useful for the patient. You can also include 100 g of lightly salted whitefish in your diet 2 times a week.
Varicose veins Salmon are useful for pathology; they help maintain the elasticity of veins and blood vessels and improve blood circulation. Whitefish can be eaten 2 times a week, 200 g each. It needs to be boiled or baked.

How to use whitefish caviar in cooking

Caviar is used to make sandwiches. Bread slices are greased with butter, on top of which eggs and sprigs of herbs are laid out for decoration.

In addition, it is an excellent addition to seafood salads, main courses, and sauces.

A pate is prepared from this healthy product. For this:

Whitefish caviar is boiled and ground.
Chop greens.
Grate the cheese and boiled egg.
The ingredients are mixed.
Sauces, salt, pepper and lemon juice are added to the resulting composition.
Everyone is whisked.

After cooling, the pate is ready to eat. It is eaten placed on bread slices, crackers, and salty cookies. It turns out both tasty and healthy. Before serving, sandwiches are decorated with greens.

You can stuff boiled eggs with salted caviar. And with fresh one you can make a delicious omelette. To do this, the product is fried in butter, chopped onions and garlic are added, and poured with fresh beaten egg.

An energy cocktail is also prepared from the whitefish delicacy. For this purpose, only grains of caught whitefish are used. They are salted, water is added and the eggs are ground until completely dissolved. The benefit of such a cocktail is that it saturates the body with phosphorus and folic acid, helps restore strength and raise energy levels.

Benefits of caviar

Whitefish caviar, the beneficial properties of which were previously greatly downplayed, includes a large number of different substances, which puts it almost on a par with elite varieties. Thus, the proteins contained in it are well absorbed by the human body. Sufficient quantities contain a number of vitamins, phosphorus, folic acid, iron and other minerals. In addition, this product is rich in fish oil, which is necessary in the digestion process - this composition allows you to improve metabolism. In addition, it helps prevent heart and thyroid diseases.

Very often in the north, whitefish caviar is used not only as a snack, but also as the main ingredient in an energy drink. To do this, the caviar of freshly caught whitefish is salted and water is added. After this, grind thoroughly, leaving until the eggs dissolve. This nutritious cocktail is very well absorbed and helps to replenish wasted energy in the shortest possible time.

How to pickle whitefish caviar at home

Salting will not be difficult and will not take much time. To work, you will need several bowls, a colander, gauze and storage containers. Cooking process:

Pour water into the pan.
Add salt and throw in a few bay leaves.
Put on fire.
Clear the grains from the stems. A colander with large holes works well for this. It should be moistened with water and the eggs should be gently pressed so that they do not burst in the process.
Pour the boiled brine over the caviar and stir without interruption for 2 minutes.
Let cool for 15 minutes.
Place three layers of gauze on a clean bowl. Place caviar on it, lift and hold until all the water has drained.

Place the product in a container with a lid. Keep refrigerated.

Classic recipe for punched caviar

For the recipe you will need a sieve. It can be replaced with a regular sieve. You also need to prepare an enamel pan, a wooden spatula and a spoon, and non-iodized salt.

To obtain whitefish caviar while preserving its beneficial properties, you need to:

Place the screen on the pan.
Place the yastyki on it.
Press them carefully so that the eggs do not burst, but fall whole into the container. You can use a wooden spatula to push.
Cover the caviar, peeled from the film, with salt at the rate of 80 g per 1 kg of eggs. If its crystals are too large, they should be crushed.
Stir gently with a wooden spoon.
Cover the bottom of the enamel container with canvas cloth and pour caviar onto it.
Cover with the same material.

Salting caviar at home or how to salt the caviar of carp, silver carp, pike and other fish.

Fish caviar contains a huge amount of useful substances and vitamins that strengthen the human immune system, preserve vision, increase brain performance and reduce the likelihood of cardiovascular diseases. Deliciously prepared caviar has long been considered a delicacy that was previously very difficult to find. Today in stores and...

This product is quite high in calories, so there is no need to abuse it, although you shouldn’t abstain from this healthy delicacy either. Don’t worry, fish caviar can affect your figure only if you consume it daily and in large quantities, and even with oil. If you treat this product as a delicacy, that is, without abuse, then your figure will be fine.

There are many beneficial properties of caviar. It contains amino acids, vitamins A, B, C, D, E, as well as microelements such as potassium, iodine, magnesium, iron, etc.

Useful properties of caviar.

Due to the high content of beneficial vitamins and microelements, fish caviar improves immunity, normalizes blood pressure, and improves brain activity. Also, people who use this product have improved vision, cleared skin, strengthened bones and reduced the risk of blood clots in blood vessels. In this regard, caviar is often recommended as a preventive measure for certain diseases.

Recipe for salting caviar or how to salt caviar at home.

My husband is a fisherman and often brings home good catches. Sometimes there is quite a lot of caviar in the fish. I usually salt it, fry it or bake it in the oven. In one of my articles, I already described a dietary recipe for cooking caviar in the oven, and now I’ll show you how quickly and efficiently you can salt the caviar of carp, silver carp, pike, etc.

First you need to prepare the ingredients:

Fish caviar (0.5 – 1 kg);
Rock salt (3 heaped tablespoons);
Bay leaf (2-3 pcs.);
Water (1.5-2 l.).

You will also need the following additional materials:

A colander or grater to separate the caviar from the film;
Two bowls (volume depends on the amount of caviar);
Gauze for “squeezing out” excess moisture;
Storage container (I have a metal container with a lid).

Once you have prepared all of the above, you can start salting the caviar.

1. Place 1.5-2 liters of water in a saucepan and put on fire. Then pour three heaped tablespoons of salt into it. The main thing is not to overdo it with salt, so as not to oversalt the caviar, but also not to make it lightly salted, as it will not be very tasty and will quickly spoil.

2. After the salt, throw the bay leaf into the pan. It should give the caviar a pleasant aroma and get rid of the fishy smell.

3. While the water is boiling, it is necessary to clean the caviar from the film. Usually it is not easy to separate, so to make this process easier, I “press” the caviar through a colander with large holes or “grid” it on a coarse grater. This must be done carefully so that the eggs do not burst. Before starting this process, it is advisable to moisten the colander or grater with water. You can also lightly moisten it when filling holes with caviar. This greatly simplifies the process.

4. When the salted water boils, pour it into a bowl with peeled caviar and stir constantly for the first 1-3 minutes. This is done to destroy all bacteria, for better salting and to give the caviar a beautiful yellowish color. After finishing stirring (1-3 minutes after adding boiling water), leave the bowl to cool the water for 10-15 minutes.

5. After 10-15 minutes, the contents of the bowl will cool down and you can start filtering the caviar. To do this, place a washed colander on a clean bowl, on top of which place gauze folded in three. I also recommend moistening the center of the gauze, since water passes through dry gauze very poorly.

6. Stir the caviar well in the water so that it floats, and immediately pour it onto the gauze. In this case, all excess moisture will drain into the bowl, and the caviar will remain inside.

7. Lift the gauze and hold it for a while so that excess moisture is completely removed. Then pour the ready-to-eat caviar into a storage container. As I said before, I use a bowl for this.

At this point, the salting of caviar is completed and you can serve the dish!

How to choose whitefish caviar in the store

When choosing a healthy fish delicacy, you need to check the production date and shelf life.

It is worth shaking the jar: the contents in it should not be shaken.

It is important to pay attention to ensure that there are no swelling or other damage to the can.

When choosing, be sure to read the composition. A quality product should include caviar, vegetable oil and salt among the ingredients. The composition may contain several preservatives to prevent spoilage and drying out. These can be E200, E211, E400.

High-quality whitefish caviar does not stick to the lid or walls of the jar when opened. The grains should maintain a round shape.

Caviar storage

Caviar, which is rich in beneficial properties, should be stored in a closed container. The temperature at the storage location should be kept from -2 to -6 °C. You can store from one to seven months: a more precise period is indicated by the manufacturer on the packaging.