SAKHALIN CUISINE
SAKHALIN CUISINE
DELICACIES OF SAKHALIN
CRAB
RED CAVIAR
SCALLOP
SAKHALIN CUISINE
DELICACIES
CRAB
RED CAVIAR
SCALLOP
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.
SALMON CAVIAR
- a permanent leader in popularity.

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.
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.
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.
So there was a "Korean carrot," unknown before in Korea itself, young shoots of fern in a sharp marinade and pickled bladder.
Korean cuisine is extremely popular in Sakhalin. And the locals claim that it was on the island that the recipe for the famous pyang-se pie was invented (a bun for a couple with a spicy filling of meat and cabbage).
ONE OF THE INTERESTING DISHES OF SAKHALIN - FERN.
Locals especially appreciate three types: "eagle," "osmund" and "ostrich feather." Harvest and harvest this plant in spring. It is prepared as follows: young, dried or salted fern is soaked for at least a day. Then it is boiled or fried, and then stewed with onions, pepper, soy sauce and vegetable oil. At the end you can add garlic and sesame. To the table, the dish is served chilled.
About the same way a bladder is prepared.
Lopukh is one of the visiting cards of modern Sakhalin cuisine.
"I have not met such huge bursts as here anywhere in Russia... at night in the moonlight they seem fantastic, "recalled Russian writer Anton Chekhov, who was on Sakhalin in 1890.

Cooks make real culinary masterpieces by adding this plant to dishes. The bladder is soaked in water, then cooked and stewed with onions and spices. It can be used as an independent dish or as a side dish.
DELICACIES OF SAKHALIN
Crab is popular on Sakhalin.
It is best to buy fresh crabs in the shell in winter, and it is worth feeling the phalanges: they may be empty.
The king crab and Kamchatka crab are the most commonly sold. The latter is larger.
Crab meat is indeed very soft, tender and considered a delicacy.
The process of extracting the meat from five pairs of legs and a massive shell is not so exciting.
Just a few minutes of time-consuming manipulation will bring the happy customer closer to that very marvellous marine flavour.
Crab meat contains a high concentration of active ingredients that make the body healthier and the individual happier.
The content of essential acids in crab is several times higher than in fish and other seafood.
It is: 80% moisture, 1.4% lipids, 19% protein, 2% ash, 2% glycogen.
CRAB
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.
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.
RED CAVIAR
Scallop meat is a dietary, high-protein, low-calorie, low-fat, almost carbohydrate-free product. it contains a large number of useful minerals: iodine, phosphorus, magnesium, iron, copper, manganese, zinc, etc.
The scallop is an ideal source of calcium. If the scallop is just caught, it is usually eaten raw and seasoned with soy sauce and wasabi.
Serve the fried scallop with vegetables (asparagus, bell peppers, cherry tomatoes, fresh cucumbers). Chefs recommend white dry wines as an accompanying alcoholic drink.
Many chefs add scallops to salads. And the Japanese, for example, use them as an ingredient for sushi.
Choose your scallops carefully. Fresh clam meat has a greyish or creamy pink colour.
SCALLOP
Sakhalin and the Kuril Islands are secretly considered the birthplace of the most delicious seafood in the country. where else in russia can you enjoy such a variety of fresh seafood delicacies?
THIS IS SOMETHING
For example, the number of people who want to taste a real Kamchatka crab has increased significantly in recent years. Many high-status restaurants and establishments of the country are happy to position it as "the most delicious of all that you can try in this life".
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