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Tobiko – flying fish ROE – nutritionist Lyudmila Denisenko

Japanese cuisine has become so popular in the former USSR, and perhaps in deaf villages appear sushi bars and restaurants. Is there (in the sense is there and can it is) “our” Japanese cuisine is still an open question, but with traditional products, this world-famous culinary school will learn is worth it! Among its more exotic products perhaps the most outlandish is flying fish ROE – tobiko.

Marine fish from the family of Flying fish are included in the squad of Organoborane. The collection includes about eighty species, with a common distinctive feature: the ability to perform hovering flight above the waves thanks to the peculiar structure of the body and internal organs.

All flying fish live in tropical seas with a water temperature not below 20-23 degrees. The greatest diversity of species occurs in the Indian ocean and the Western Pacific. Some species are found only in the coastal zone, while others prefer the open ocean. They gather in small flocks that are kept near the water surface. They feed on small sea animals, of fish larvae, plankton. Breed of small red-orange caviar, with a diameter not exceeding 0.8 mm, which is attached to algae or any floating object.

Flying fish, the meat tender and tasty, the population is quite numerous, therefore, in many countries the briefing are of commercial importance. They are especially popular in Japan, motorwaytake more than 50% of the world catch. In addition to meat the Japanese use in food tobiko – the ROE of flying fish.

Tobiko is widely used in the preparation of sushi and rolls, in salads and to decorate dishes. Has a natural orange colour, enhanced with ginger. Using other natural dyes (ink of the cuttlefish, wasabi juice), eggs are painted in black and green color scheme.

According to processing technology, which does not change over 500 years, raw eggs kept in a special sauce, then it becomes a salty smoked flavor. In comparison with our usual salmon caviar tobiko dryer, crunches on the teeth and, in General, on the fan. But the Japanese like it very much, and they include it not only in composition courses but also consumed as a separate dish.

Flying fish ROE tobiko is one of the most unpretentious products. It is perfectly tolerated freezing and does not lose after thawing their taste. That is why her supply around the world, despite the fact that the habitat of the flying fish is limited. In industries around the world, it is subjected to the special pickling in the brine and give it a unique taste. However, the most delicious caviar flying fish is obtained only from the Japanese. Sometimes you can find frozen flying fish ROE, but it is better to trust the professionals and purchase this delicacy in canned form.

Composition and useful properties of caviar of flying fish

Protein – 13G

Fat – 3.1 g

Carbohydrates – 10g

Energy value per 100g: kcal 92,13.

Is helpful a delicacy of the sea, containing up to 30% digestible protein, fat, minerals, including phosphorus and potassium, micronutrients (iodine, silicon, etc.), the entire vitamin b complex and A, C and D. Anyone will agree that such a composition would not want, even if there is no special health problems. Recommended flying fish ROE and those who have anemia or whose body is exhausted. Very useful it and women who are pregnant and those who are involved in sports or constantly exert themselves physically, so generally necessary.

Flying fish ROE: contraindications

Individual intolerance. A history of allergic reactions to fish and seafood.