Error get alias
Error get alias
Error get alias
Error get alias
Error get alias
Error get alias
Error get alias
Error get alias
Error get alias
Error get alias
Error get alias
Error get alias
Error get alias
Error get alias
Error get alias
Error get alias
KURIL SCALLOP
RED CAVIAR ON SAKHALIN
Caviar is eaten in Sakhalin with spoons! Once here in the season, make sure to try the practically unsalted caviar "five minutes." The islands have a rich choice of caviar and soon you will learn to distinguish humpback caviar from keta by the size and color of the caviar.
Red caviar is one of the most popular delicacies. And on Sakhalin, it is abundant in various species. Caviar of different fish of the salmon family differs in the size of the caviar, color and taste.
Caviar is eaten in Sakhalin with spoons! Once here in the season, make sure to try the practically unsalted caviar "five minutes." The islands have a rich choice of caviar and soon you will learn to distinguish humpback caviar from keta by the size and color of the caviar.
Red caviar is one of the most popular delicacies. And on Sakhalin, it is abundant in various species. Caviar of different fish of the salmon family differs in the size of the caviar, color and taste.
Humpback caviar is one of the most popular. It is distinguished by a light and pleasant taste. The diameter of the eggs is about 3-5 mm, their color varies from light to darker orange. The shell of eggs is fragile. Humpback is a very prolific fish, so producers often prefer it to other species.
Nerka caviar is very small, only about 3 mm. It tastes a little bitter, and its color is from bright to dark red.
Nerka caviar is very small, only about 3 mm. It tastes a little bitter, and its color is from bright to dark red.
If you prefer hiccups larger, then pay attention to caviar chavychi. The diameter of the eggs is 6-7 mm, the color is saturated red, and the taste is island-bitter.
The size of the eggs differs in caviar keta: in diameter, their size reaches 7 mm. Their color is amber-orange with a red cast and the fat spot of the embryo is well visualized. Its taste is tender, and the shell is quite dense.
The size of the eggs differs in caviar keta: in diameter, their size reaches 7 mm. Their color is amber-orange with a red cast and the fat spot of the embryo is well visualized. Its taste is tender, and the shell is quite dense.
CRAB
Some tourists specially come to Sakhalin for a unique taste of freshly minted Kamchatka crab, prepared with hands according to all the rules.
By the way, it is not recommended to freeze fresh crab - this is how you risk stumbling upon 'empty' limbs after cooking.
By the way, it is not recommended to freeze fresh crab - this is how you risk stumbling upon 'empty' limbs after cooking.
SALMON CAVIAR
- a permanent leader in popularity.
In summer, you can try five minutes - almost raw caviar, for export choose more salted versions.
In summer, you can try five minutes - almost raw caviar, for export choose more salted versions.
SEA URCHIN CAVIAR
In Japanese, it is called "uni." It is considered a powerful aphrodisiac and has rejuvenating properties.
In caviar about 30% of polyunsaturated fats (Omega-3 and Omega-6), a large number of vitamins (groups A, B, C, E, D, PP) and increased iodine content. Thanks to this composition, caviar is able to purify the blood and the entire human body from toxins. It is believed that regular uni eating is the secret to the record longevity of the Japanese.
In caviar about 30% of polyunsaturated fats (Omega-3 and Omega-6), a large number of vitamins (groups A, B, C, E, D, PP) and increased iodine content. Thanks to this composition, caviar is able to purify the blood and the entire human body from toxins. It is believed that regular uni eating is the secret to the record longevity of the Japanese.
SCALLOP
Connoisseurs prefer to serve delicate and juicy meat of scallops raw.
Often Sakhalin people independently go to the sea coast in search of these shells.
Often Sakhalin people independently go to the sea coast in search of these shells.
oysters
Oysters on Sakhalin, unlike European brethren, reach gigantic sizes - up to 20 cm.
FERN
It is harvested in the spring. Three types are appreciated: "eagle," "osmund" and "ostrich feather."
You can cook fern like this - first soak for a long time, boil and simmer with fried onions, red pepper and soy sauce. At the end, add garlic, sprinkle with fried sesame and serve to the table.
You can cook fern like this - first soak for a long time, boil and simmer with fried onions, red pepper and soy sauce. At the end, add garlic, sprinkle with fried sesame and serve to the table.
Error get alias