Due to the special chemical composition, a favorable environment has been created in the water of the Caspian Sea for specific flora, which is the optimal form of nutrition for small fish such as bulls or squid. And these fish species, in turn, are the best food for the most valuable fish species in the world, for sturgeon.
The Caspian Sea is the world's largest habitat for populations of sturgeon species such as beluga and sturgeon (about 90%). Moreover, we are talking not only about fish grown on special coastal farms, but also about wild sturgeon.
Black caviar
Pure protein flavored with fish oil, with a unique taste of nutty shade and unobtrusive aroma of seafood - it is tasty, nourishing, exquisite, expensive, elitist. Glossy black gold grains, laid out in crystal vases, have always been a sign of the highest category at any secular dinner. Crispy wheat toast, thinly smeared with butter with a layer of black caviar laid out on it -
Black caviar is part of the cultural heritage of the Republic of Azerbaijan and cannot be exported abroad for personal use weighing more than 200 grams.
Sturgeon has always been a source of meat, fish oil of the highest quality and, of course, one of the most valuable delicacies - black caviar. Sturgeon is rich in protein and remains one of the most useful and delicious meat varieties.
Despite the rather high price - sturgeon is quite a frequent main character of the national feast. Azerbaijanis are sophisticated deli and highly appreciate the quality of noble fish. Thick stews, fragrant kebabs or cold-smoked balyk are not only a full stomach, but also an aesthetic feast of a gourmet who prefers not just delicious, but refined food. By the way, "balyk" is a Turkic word that translates as, in fact, "fish."
The almost complete absence of bones makes sturgeon pleasant and easy to use. Even children, who have always been repelled from fish by the abundance of sharp bones, eat sturgeon meat with pleasure and ask for additives.
Cooking sturgeon is simple. A minimum of seasonings, a minimum of culinary delights - this meat itself is exquisite, and the less you touch it, the tastier it is. The only secret is that the cutting of fish should always begin with the removal of the chord rod. It collects toxins that can spoil the taste or even poison meat.
Sturgeon is a protein food, but with a fairly high proportion of fat. Therefore, sturgeon dishes are served with sour thick pomegranate sauce "narsharab", which competently shades the taste and neutralizes the negative effect of fat on the body.
Осетр всегда был источником мяса, рыбьего жира высшего качества и конечно же одного из самых ценных деликатесов – чёрной икры. Осетрина богата протеином и остаётся одним из самых полезных и вкусных мясных сортов.
Несмотря на довольно высокую цену — осетрина довольно частый главный персонаж национального застолья. Азербайджанцы – искушённые гастрономы и высоко ценят качество благородной рыбы. Густые рагу, ароматный шашлык или балык холодного копчения – это не только сытый желудок, но и эстетический праздник гурмана, который предпочитает не просто вкусную, а утончённую еду. Кстати, «балык» — это тюркское слово, которое переводится как, собственно, «рыба».
Почти полное отсутствие костей делает осетрину приятной и удобной в употреблении. Даже дети, которых от рыбы всегда отталкивало обилие острых косточек, едят мясо осетра с удовольствием и просят добавки.
Осетрина – это белковая пища, но с довольно высокой долей жира. Поэтому подают осетровые блюда с кислым густым гранатовым соусом «наршараб», который грамотно оттеняет вкус и нейтрализует негативное влияние жира на организм.
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