What kind of fish is tastier and useful? Kizhuh, Keta or Gorbow, what to choose? What caviar is better than Kets or Narki.

27.09.2019

Fish is an essential product in the human diet. Its benefit has been proved for a long time. It contains vitamins, proteins, minerals. Especially useful meat of red fish (kats, humpbacks). It has polyunsaturated Omega-3 acids, slowing down the process of aging and protecting the body from many diseases.

Representatives of the family of salmon

Keta and pink salmon are the most common fish from the genus of salmon. They constitute more than eighty percent of the fish catch of this type:

Keta is a kind of Pacific salmon. Fish of this breed are two types: summer and autumn. The first lives in the northern part of the world, the second - in the south. Autumn Keta is much larger than summer. This fish has a strongly developed sense of the Motherland - she always returns to spawning at the same place where it was born.
Gorboshu is also called pink salmon. It prefers cold water with a temperature not higher than 15 degrees - at 26 degrees fish dies. The pump feeds calorie food, and it is satisfying meat and oily. By calories and the number of fat, it surpasses ketto meat. The pump spawn across a year and a half after birth and after spawning usually dies. For reproduction, she chooses new places - usually rivers with a large pebble. Flocks for some time after birth, hide in the mink, then take them down in the open sea.

Gorbow and Keta Differences have both in mind and in habitat.

The difference at the fillet of these fish is small. It can often be found on store shelves. Externally, fish are also similar, and meanwhile, they have many differences:

Unfair sellers are often deceived by people who do not know than Keta differs from the pink salmon.

Keta lives, lives and breeds only in vivo. Its is particularly valuable, since it is grown without growth stimulants and antibiotics. Fish is found both in fresh waters and in the seas and oceans. Among salmon it has a particularly widespread.

Keta does not have a definite habitat. Large flocks of fish come in a river for spawning, and young leaves from rivers to the oceans. During traveling to spawningors, she changed color: the fish becomes darker, stripes appear on her torso. Its massive and long tail is intended to dig a pits for caviar. Sometimes the depth of the yam reaches two meters. In Russia, the catches of Keta are small, which causes the fairly high price of her meat.

The pink salmon is found in the fresh and sea waters of the northern hemisphere. Most often, it can be found off the coast of the Pacific Ocean and in the Arctic. The fish constantly migrates from the ocean waters in the river and back, while overcoming huge distances.

Gorbowa begins and finishes his life in rivers. Spare fish occurs in July-September. Flocks remain in the rivers before the summer, then send on a journey to the ocean, where they live until the marriage age is reached. Then fish are returned back to the river. There they give the life to the offspring and die when spawning.

Gorbow, dwelling in the ocean, bluish or blue-green spin, silvery sides and white belly. When returning to freshwater, the fish becomes rear-gray, her belly acquires a yellowish or green shade.

Buyers are often arguing about what is tastier - Keta or Gorbow. Meanwhile, the meat of the same fish is delicious and useful. It belongs to bold varieties and contains a large number of vitamins trace elements and fatty acids.

Popper has a fir-fat and calorie fillet. This is caused by the fact that it lives in cold waters and feeds on high-calorie food. Its meat has a dense consistency and a pale pink color. His calories - 145-147 kcal.

Keta meat is drier and less fat. It is considered valuable dietary productbecause it contains less calories. Energy value tender fillet It is 125 kcal. In appearance it is bright pink. Meat contains more vitamins, especially groups B, including B5, B6, B9, B12. Gorbushi meat has the best mineral composition: there is a lot of iodine, manganese, chromium, cobalt, fluorine in it.

Keta caviar and humpback differences are in appearance and in composition. Keta is larger and has a bright red-orange color. Pinkish caviar less in diameter. It is covered with a dense outer shell. The caviar of both fish has excellent taste, but in ketova more protein, which is completely absorbed by the human body. It also contains more minerals and vitamins. Although the tastes are not arguing, but the caviar and meat of the knights are considered more delicious and useful than that of the humpback.

Sometimes asked what is better - salmon or ket. But any fish from the salmon family is called salmon. Therefore, it is wrong to talk about the difference between salmon and ketto, since Keta is the same salmon.

Fat fish meat is fairly considered a useful and important food product. All species salmon fish belong to fatty varieties containing useful trace elements, and fatty acids. To answer the question that it is better than Keta or a pupil, you need to consider the differences in these types of fish.

What is the difference between Keta from Gorbushi?

Gorbowa is the most numerous type of salmon fish, characterized by quite modest sizes compared to other conifers. Maximum hump weight 5.5 kg, length 75 cm. Adult fish often dies after spawning, partly this is the reason that the pink salmon does not grow to large sizes. Gorbowa Winter V. warm waters With a temperature of not lower than +5 degrees, it is copiously powered by calorie food, so the meat of this fish has a dense consistency and contains more fat than the flesh.

Keta - the second largest type of salmon family, it is larger, distinguished by the composition and energy value of meat. Keta can reach 1 m in length and up to 14 kg of weight. Compared to the hunchback, Keta meat is drier, but less fat. A feature of this species is that Keta does not multiply in captivity, so when buying fish, you can be sure that there are no artificial accelerators of growth and antibiotics.

Keta and pink salmon - differences in composition

The Keta meat contains a more extensive composition of the vitamins of the group B, including B5, B6, B9, B12, has a more rich mineral composition, including iodine, manganese, chrome, cobalt, fluorine. Horbushi calorie 145-147 kcal, cheet meat tenderly and has a lower energy value - About 125 kcal.

What is the difference between Keti and humpback caviar?

Like the Fish itself, there is differences and the caviar of these species varies visually and in composition. Keta caviar has a larger size and beautiful orange-red. Hubby Ikrinka is much smaller in size of a light orange shade with a more dense outer sheath. Both types of caviar possess excellent taste. According to the composition of the Keta Ikra richer, it contains more protein, which is almost completely absorbed by our organism, there are also more vitamins and minerals.

It is not accepted about taste preferences, but experts consider meat and oscra of keta more useful and dietary product.

Gorbow and Keta belong to the family of salmon fish species. Gorbowa refers to the most common representatives, and Keta is somewhere in second place. Mining red caviar in the Far East, as well as in other parts of the globe, where these types of fish are found. Unfortunately, it was not always considered a delicacy.

In the seventeenth century, it began to supply it to the royal table, and otherwise there was no special demand for her. Therefore, the expensive product was sold through poor Kharchevni. As for the inhabitants of the Far East, they have always been a valuable product. Caviar was used in food in a variety of form.

Hunters and fishermen took her with them in the dried form. She not only was useful for them, but also gave a feeling of satiety. Some of the northern nations simply used it as bread. She was an excellent additive to various porridge. She was dried, fry and quasil.

Solit it began only in the 20th century. Cooked in a concentrated saline solution, it became very popular both throughout Russia and around the world.

Famous pancakes with red caviar were preparing not only for Maslenitsa, but also in the post. Only in this case the pancakes were not flashed with this product, and it was added to the dough during cooking.

In the time of the USSR, many believed that the whole red caviar, mined in the territory of the USSR, went for export and only a small part remained in this territory. Currently, it is already possible to state the fact that out of 2400 tons of red caviar only 20 taled abroad, and the rest was distributed between the republics. Despite this, it was not an affordable product for a wide range of Soviet citizens. At that time, it could be obtained only in speculators.

Now you can already feel free to say that the red caviar has become more accessible throughout Russia, although not all citizens can buy it. In addition, there are fakes and it is very important to know how to choose the right-quality product correctly, so as not to spoil yourself a festive mood.

Ketu and Gorbow can be distinguished by characteristic external signs:

gorbow is easily distinguished from other representatives of salmon fish species by a specific hump on the back, which is formed during the spawning period. Under normal conditions, this fish has a light blue color. In addition, a small black spots can be found on the back of the pumps;
ketu can be distinguished by characteristic pink strips located on both sides of its body and shifted closer to the lower part of its body. In the water Keta has silver color.

In addition to these external features, fish are distinguished by their behavior during the spawning period:

keta, as a rule, spawn in those places where she herself appeared on the light;
gorbowa, unlike Keti, can spawn not only in native planes. In addition, the pink salmon prefers areas of water bodies with a faster current.

Characteristics of caviar

Caviar for these species of fish differs not only by color, but also sizes:

keta caviar is one of the best similar products. Ikrinka are located in a solid shell that has the right form. At the same time, the caviar is distinguished by the unique taste, as well as orange, with amber reflections;
the pink salmon has caviar, a diameter of from 3 to 5 mm and a bright orange or light orange shade. As a rule, the caviar of light orange color prevails. This caviar is considered the most common, therefore is not expensive product.

Calorie

In the 100 grams of caviar contains 245 kilocalories. This is a rather calorie product, but at the same time, quite useful, which allows you to use it to get rid of excess weight. In small quantities of red caviar there is a sufficient amount of vitamins and minerals that have a beneficial effect on the human body. In this regard, there is an opportunity to eat less food, but the benefit from it will be more.

First of all, it should be highlighted on the useful properties of red caviar and on which vitamins and trace elements are in this product. For example:

red Icra contains up to 32% protein, which is easily absorbed;
it contains up to 13% of fats, which in its composition relate to fish fats;
it has a certain amount of polyunsaturated acids;
in red Icra, a sufficient amount of iodine, which positively affects the work of the whole body of a person;
this product has such vitamins as A, B, C, D and PR;
no less important is the fact that it contains folic acid and microelements, such as potassium, magnesium, calcium, iron, zinc, phosphorus and manganese.

The presence of such a quantity of useful components indicates the fact that a person is simply obliged to regularly eat red caviar. But this does not mean that it needs to eat every day and in large quantities. The product needs to be consumed exactly as much as the body is necessary.

In order for the product is really useful for the body, you need to adhere to certain recommendations:

The product consume only high-quality.
For one week, it is enough to eat no more than one or two sandwiches to replenish the lack of nutrients.

It is very important to decide on such a factor as the need to eat caviar to food. This may contribute to this:

insufficiently strong immunity;
when problems with the cardiovascular system and the presence of atherosclerosis;
bad vision, low hemoglobin, varicose veins and other health problems.

Naturally, many violations of the human body have not fallen into this list. At the same time, this product can be used not only to people suffering from one or another ailment, but also people who want to strengthen their health or for prevention. At the same time, it should always be remembered that its overeating will not lead to anything good.

And yet, despite its benefit, it is possible to damage to human health. In this case, you need to pay attention to some factors:

do not use caviar in large quantities, as this will not lead to an increase in the positive effect;
the presence of a large concentration of salt limits its use for people suffering from diseases of the kidneys and the urethra. In addition, salt can accumulate in the body;
it is not recommended to eat red caviar to people who do not tolerate this product due to allergic reactions;
it should be careful to be this product with excess weights, as well as with the problems of the gastrointestinal tract.

How much is red caviar?

In this case, you need to pay attention to the following indicators in Russia:

pinkish caviar, weighing 250gram will cost 690 rubles;
keta caviar, the same weight, is estimated at 800 rubles;
ikra Gorbushi in a glass 0,5kg jar is sold for 1600 rubles;
keta caviar in a specialized glass container weighing 500grams will cost 2430 rubles.

Caviar is not just a delicious and nutritious product, but also useful, especially for those who scored overweight and seeks to lose weight. Unfortunately, it is not clear for everyone, due to which weight is happening.

First, weight loss is not characterized by a simple food failure. Although the eating is also not very simple and not everyone is under force. And, nevertheless, with this approach, it would be very easy to get rid of extra kilograms. Therefore, a decrease in calorie food consumption should be combined with the consumption of the necessary spectrum of vitamins and trace elements. Red caviar is just that product that accommodates all the necessary nutrients.

Polyunsaturated fatty acids are able to reduce the total number of harmful fats. This is one of the conditions of rehabilitation of the body. For such conditions The risk of atherosclerosis is reduced, and the fat exchange is also improved. As a rule, such a factor optimizes the work of the brain.

Red Icra contains a large amount of protein, which is easily absorbed by the body.

The presence of a whole "bouquet" of vitamins contributes to the normal functioning of the body in the conditions of receiving small-calorie food.

The presence of such a microelement as iodine contributes to the normal operation of the thyroid gland, which affects the optimization of memory and reducing mental fatigue.

One of the most important factors affecting the quality of the red caviar is the term singing of this product. Red caviar sues immediately, after the end of the spawning period. Ikrinka should be different with elasticity and omissions, with the presence of natural, for this type of caviar, tint. Almost all Icrins must have the same size and optimal shape. The flavor of caviar must match the fresh fish product.

Caviar in a tin jar: choice

Since the product is in a tin, not transparent container, it is very difficult to determine the quality of the product, although you need to pay attention to the following:

capacity should not have traces of bloating or deformation;
on the bank, the terms of suitability should be arranged;
there should be no more than one month between the cooking process and conservation;
the salt concentration must correspond to a number of 4-6%. The composition may include: vegetable oil, E400 and E239 additives (urotropin), 0.1% of antiseptics. The presence of other additives is undesirable;
on a tin can there should be information about the calf, which fish is in the bank.

The task is greatly facilitated, since the quality of the product can be monitored visually:

all eggs should be one form, elastic, integer and have the same size;
the correspondence of taste and color is the claimed type of caviar;
the presence of flavor of freshness and correspondence to the type of fish;
there should be no moisture on the surface of the caviar;
caviar should not have the taste of the old, stuck product.

Icra in a glass jar: how to choose?

Since the product is in a transparent container, then all previous selection criteria that apply to the selection of weak caviar can be used in this case. Special attention is paid to the size of eggs, their integrity, as well as color. It must correspond to the characteristic shade of the caviar of the fish, which is indicated on the package. In addition, the bank should not be fluid in general or should be very small.

How to eat red caviar

As a rule, sandwiches for snacks make from red caviar. Despite this, there are other options for its use. The connoisseurs of this product prefer to eat it a small spoon. Separate experts claim that it is especially useful in combination with fresh cucumber Or if it is served in the protein of the boiled egg. At the same time, it should be borne in mind that there are norms of one-time consumption of this product: no more than 2-3 spoons per reception.

The main dish is sandwiches with red caviar. Baton is taken for this (or white bread) And the piece is cut off from it, which is flashed with a thin layer of cream oil. A layer of red caviar is placed on top, after which the sandwich can be decorated with greens, lemon or olives. Well combined with taste of red caviar low-headed cucumbers. A good taste combination is obtained if there are small slices of omelet with sandwiches.

Alternatively, you can make a multi-layered sandwich, richly decides it with greens. The interlayer between the layers can serve as the meat of red fish.

Recently, red caviar is an integral part of any festive table.. But we should not forget that red caviar not only can decorate the holiday, it is also very tasty, and useful. At the same time, it should be remembered that only quality is capable of it, natural product, not some cheap fake.

Solit it began only in the 20th century. Cooked in a concentrated saline solution, it became very popular both throughout Russia and around the world.

Ketu and Gorbow can be distinguished by characteristic external signs:

gorbow is easily distinguished from other representatives of salmon fish species by a specific hump on the back, which is formed during the spawning period. Under normal conditions, this fish has a light blue color. In addition, a small black spots can be found on the back of the pumps;
ketu can be distinguished by characteristic pink strips located on both sides of its body and shifted closer to the lower part of its body. In the water Keta has silver color.

In addition to these external features, fish are distinguished by their behavior during the spawning period:

keta, as a rule, spawn in those places where she herself appeared on the light;
gorbowa, unlike Keti, can spawn not only in native planes. In addition, the pink salmon prefers areas of water bodies with a faster current.

Characteristics of caviar

Caviar for these species of fish differs not only by color, but also sizes:

keta caviar is one of the best similar products. Ikrinka are located in a solid shell that has the right form. At the same time, the caviar is distinguished by the unique taste, as well as orange, with amber reflections;
the pink salmon has caviar, a diameter of from 3 to 5 mm and a bright orange or light orange shade. As a rule, the caviar of light orange color prevails. This caviar is considered the most common, therefore is not expensive product.

Calorie

First of all, it should be highlighted on the useful properties of red caviar and on which vitamins and trace elements are in this product. For example:

red Icra contains up to 32% protein, which is easily absorbed;
it contains up to 13% of fats, which in its composition relate to fish fats;
it has a certain amount of polyunsaturated acids;
in red Icra, a sufficient amount of iodine, which positively affects the work of the whole body of a person;
this product has such vitamins as A, B, C, D and PR;
no less important is the fact that it contains folic acid and microelements, such as potassium, magnesium, calcium, iron, zinc, phosphorus and manganese.

In order for the product is really useful for the body, you need to adhere to certain recommendations:

The product consume only high-quality.
For one week, it is enough to eat no more than one or two sandwiches to replenish the lack of nutrients.

It is very important to decide on such a factor as the need to eat caviar to food. This may contribute to this:

insufficiently strong immunity;
when problems with the cardiovascular system and the presence of atherosclerosis;
bad vision, low hemoglobin, varicose veins and other health problems.

And yet, despite its benefit, it is possible to damage to human health. In this case, you need to pay attention to some factors:

do not use caviar in large quantities, as this will not lead to an increase in the positive effect;
the presence of a large concentration of salt limits its use for people suffering from diseases of the kidneys and the urethra. In addition, salt can accumulate in the body;
it is not recommended to eat red caviar to people who do not tolerate this product due to allergic reactions;
it should be careful to be this product with excess weights, as well as with the problems of the gastrointestinal tract.

How much is red caviar?

In this case, you need to pay attention to the following indicators in Russia:

pinkish caviar, weighing 250gram will cost 690 rubles;
keta caviar, the same weight, is estimated at 800 rubles;
ikra Gorbushi in a glass 0,5kg jar is sold for 1600 rubles;
keta caviar in a specialized glass container weighing 500grams will cost 2430 rubles.

Polyunsaturated fatty acids are able to reduce the total number of harmful fats. This is one of the conditions of rehabilitation of the body. With such conditions, the risk of atherosclerosis is reduced, and the fat exchange is improved. As a rule, such a factor optimizes the work of the brain.

Red Icra contains a large amount of protein, which is easily absorbed by the body.

The presence of a whole "bouquet" of vitamins contributes to the normal functioning of the body in the conditions of receiving small-calorie food.

The presence of such a microelement as iodine contributes to the normal operation of the thyroid gland, which affects the optimization of memory and reducing mental fatigue.

Caviar in a tin jar: choice

Since the product is in a tin, not transparent container, it is very difficult to determine the quality of the product, although you need to pay attention to the following:

capacity should not have traces of bloating or deformation;
on the bank, the terms of suitability should be arranged;
there should be no more than one month between the cooking process and conservation;
the salt concentration must correspond to a number of 4-6%. The composition may include: vegetable oil, E400 and E239 additives (urotropin), 0.1% antiseptics. The presence of other additives is undesirable;
on a tin can there should be information about the calf, which fish is in the bank.

The task is greatly facilitated, since the quality of the product can be monitored visually:

all eggs should be one form, elastic, integer and have the same size;
the correspondence of taste and color is the claimed type of caviar;
the presence of flavor of freshness and correspondence to the type of fish;
there should be no moisture on the surface of the caviar;
caviar should not have the taste of the old, stuck product.

Icra in a glass jar: how to choose?

How to eat red caviar

As a rule, sandwiches for snacks make from red caviar. Despite this, there are other options for its use. The connoisseurs of this product prefer to eat it a small spoon. Separate specialists argue that it is especially useful in combination with fresh cucumber or if it is served in the protein of boiled egg. At the same time, it should be borne in mind that there are norms of one-time consumption of this product: no more than 2-3 spoons per reception.

The main dish is sandwiches with red caviar. To do this, the Baton is taken (or white bread) and a piece is cut off from it, which is flashed with a thin layer of butter. A layer of red caviar is placed on top, after which the sandwich can be decorated with greens, lemon or olives. Good combined with a taste of red caviar. Low-headed cucumbers. A good taste combination is obtained if there are small slices of omelet with sandwiches.

Alternatively, you can make a multi-layered sandwich, richly decides it with greens. The interlayer between the layers can serve as the meat of red fish.

Recently, red caviar is an integral part of any festive table. But we should not forget that red caviar not only can decorate the holiday, it is also very tasty, and useful. At the same time, it should be remembered that only a qualitative, natural product is capable of this, and not some cheap fake.

Keta and pink salmon are two various views salmon fish. Gorbowa is the most common look. Keta is in second place. In Russia, red caviar is mined in the Far East. The pink salmon behaves a little differently. Red caviar of these fish species also has its differences. There is this delicacy in optimal quantity that does not exceed one or two caviar sandwiches within one week. Ikra is not just a delicious delicacy. The color should be natural for this type of salmon caviar. Red caviar is not only exquisite, but very useful product.

Keta is highlighted by a special value, because it does not multiply and does not live in captivity. This species has a wide haze of habitat: both in the oceans and in the seas and rivers. For the prevalence of this fishing there is no equal among salmon. Large flocks enter the river waters for spawning, others, on the contrary, the river is integrated into the sea and oceans.

The appearance of the kace and the difference from the pink salmon

Pinkly 25 cm shorter than Sorodić. Keta and Gorbowa - representatives of the family of salmon. Gorbowa, or pink salmon is also a view from the salmon family. It feeds preferably by calorie food, so the pinkish meat is fatty and coaline. When choosing fillet, pay attention to the shade - the pink salmon fad-pinkish. Gorbowa received its name because of the hump, which appears in males during spawning. Icra also varies: ikrinka kets are more, in appearance - brighter, with a dense shell.

The benefits of the kett fish is the content of amino acids, for example, such as methionine, which contributes to digestion. Also K. useful properties Kets include the high content of fatty acids, which are easily absorbed by the organism. On the contrary, the fish of this family is extremely useful, it can be used without any concern.

Fish Keta benefit and harm

Icra salmon, including Keti caviar, helps to warn atherosclerosis and increase immunity. But will the salmon caviar bring harm due to their salinity and fat? Icra salmon, including ketches, can harm the body with excessive consumption. Czyro cazhur, unlike other types of salmon fish, is pretty small and is distinguished by a saturated dark red color. Its taste is a bit bitter, but for useful properties it ranks first among other types of red caviar. White knakes meat, and mound saturated red. If we talk about what kind of fish is better than Keta or Kizhuh at weight loss, then you need to compare their energy value.

Taste qualities at the Kizhi will be the best, then Keta, the pink salmon is the most tasteless. In my opinion, the pink salmon is the least fatty fish and in it the most bones. Kizhuhu is definitely the most delicious, it is more fat and meaty, in my opinion of Keta and the pink salmon is dry and dry.

Also as part of this product there is vitamin D. It prevents bone fragility. This component contributes to the best learning calcium.

Ikra Gorbushi Photo

Icra from Kizhi is smaller, but appreciated above. And in general, to read you in Wikipedia at least what salmon is. The answer from KatyaPo by the utility of caviar washing is no worse than red caviar. In both future living organism - fish. BUT tastier caviarproduced where fish caught. The answer from Oksanabeluga is the largest of sturgeon, and its caviar is the largest. Then she goes to bitterness, like Czyro cazhur.

The taste and color. . . Delicious product From salmon! This incredibly valuable and useful product is obtained from fish belonging to the salmon family, which are represented by the hunchier, ketta, society, trout, quiz, choosing. Therefore, every person for himself decides, what kind of red caviar is the best and tasty, after all, one soul is a small caviar, and someone is a lover of grains of large sizes. Those who decide for themselves, what a red caviar is better, it is certainly worth to taste this delicacy, because the taste of such caviar many people consider excellent.

Because of the specific taste, less pink salmon is valued. Regarding the cost, the caviar of the bus is much more expensive than humpbacks. The taste is better than the Ichork Horbushi, in addition, its grains size is greater. If you compare all kinds of idiot, it is undoubtedly wins Keti and humpback caviar. Callery is considered the caviar trout. Gorky taste is the cazyuch and nurses. But the Ichorka is wicked in America.

But the most useful among these three species is the Kizhi Fish Product. Sheer grains are small, about 2.5 mm. More vitamins and minerals are concentrated in them.

How should I have caviar?

Today, one of the most common types of salmon is a fish, which is inherent in light blue color. In this case, we are talking about humpback. But despite this, it grows faster than Keta. What caviar is better: kats or humpbacks? But in size it is more than a pink salmon. Ketu from pink salmon can be distinguished not only in size and color, but also on the scales. At the first species, it is larger. Keta or humpback caviar: What is better? The answer to this question can be found in the next section.

As a rule, this product is used with sandwiches. Some people eat it separately. And how much can you eat all the caviar? The norm is about three teaspoons. It is so much that this product can be used in the day. And then the benefit from it for your body is provided.

It is believed that they are perfectly combined with the taste of caviar grains. There is a different version of the supply of omelet. Remember that this product is not only exquisite, but also useful. Changer Keti or Gorbushi, Kizhij or Narki? This is already dependent on your taste preferences.

The product is distinguished by small eggs that have a beautiful red color. As for taste, she is slightly grieving, but slightly. The sizes of the cheeks are larger than in the bush and very similar in appearance on the pump. But keep in mind that the caviar contains a sufficiently large amount of calories, most of which are fats, so use the product in moderate quantities. But still, most prefer to choose a pink salmon or Ketu, since their caviar does not care.

I would take a ketoo or a mist. The trout bake is delicious with mushrooms and sour cream, and the pink salmon is dry. If a lot of fish, freeze in the foil is already salty and sliced, it does not lose its qualities. Be sure to try part low-headed fish to freeze. I plant all these fish.

On Kamchatka, the hunchback only pigs are fed, it takes a current caviar from it ... Keta and pink salmon is the same thing. Only Keta lives in the sea, and when it goes to the orcrewing in the river, changes the shape and painting and call it humpback. Gorbowa is the most numerous representative of the kind of Pacific salmon. Keta - the second largest view of Far Eastern salmon.

How to catch a pump?

For caviar today ... Virgin, which is less dry - Keti chopsticks or humpbacks? Keta bucket (not such a giant, as before NG) and a bucket of pink salmon. I want not so dry and fresh, like a cod, but not so fat like salmon. Here. I choose between: Tubatka, Sudak, Keta, Piksha and Trout. For us, the bold, very much like hed and cod, and the trout river, but my red fish varieties are not very complaining, the halotus awesome is still, but for the last time there came large stewed carcasses. There is still a Sig and Nelma, whose color is the color of fresh milk. In fact, "Red Fish" is a sturgeon, seven, Beluga and other sterling. 8 kg ketova - the same yummy like a pink salmon, only large (but not tough), gentle and tasty!

Fish need to catch while she did not change the color, flashed bright flowers. In the case of Kleva, the pink salmon females begin to rush from one side to another and jump out of the water, precisely for this reason, they often break away. The pink salmon is well keen on artificial flies, they must be bright and large, to attract fish attention, you can use multi-colored decorations.

What to choose a red caviar? Keta or pink salmon? When buying a wealth caviar, please note that the grains must be round and almost all the same size. If you felt a sharp fish smell, and also, having tried it, felt the unpleasant taste of vocal fat, do not buy such caviar. From it should be a light smell of freshness.

The salmon family has many species, the most expensive, it is a pink salmon and ket. In order not to make a mistake in the choice, you need to know what the difference between these species. The most common fishing fish is a pink salmon. On spawning, fish leaves the river in shallow water. Catch the fish is better before the start of the spawning period or during spawning. Many fishermen prefer to use a class 9 rod. The fisherman may not feel the beginning of the Kleva at all, and the fish will cut out the fishing line and quickly leaves no less than 40 m. By flow.