#caviar Bering seafood

[beringseafoodusa]

More and more often, we see the words "kosher," "kosher food." What do they mean? What is the term? It is not just a fancy word that came into use. It is a characteristic of the special foods allow...

[alainbog]

Why is the Keto Diet so popular among Celebrities?

Why is the Keto Diet so popular among Celebrities?

The basis of nutrition is foods high in protein and fat. The ketogenic diet is a meal plan that minimizes carbohydrate intake and generates energy from clean, healthy fats in the diet. The name is because, with such a diet, the level of ketogenic bodies in the blood rises; they serve as a source of energy when there is not enough glucose in the body. Such bodies are formed in the process of…

[vostochnybereg]

Salmon and Caviar Bering Seafood - a Natural Product from the Shores of Kamchatka

Kamchatka salmon is called - the "gold of Kamchatka." And this is justified - salmon has always been and remains the main fish wealth of the Kamchatka Territory. In the Far East, this is the only region where all six species of Pacific salmon live: pink salmon, sockeye salmon, chum salmon, coho salmon, chinook salmon, and sim. In addition, Kamchatka is one of the few regions of our planet classified as an ecologically clean water area. The research institutes of Kamchatka constantly carry out studies of water areas, study the intraspecific structure of Pacific salmon, monitor the ecological situation and the physicochemical parameters of the marine environment. Every year, measures are taken to maintain environmental stability. Bering Seafood introduces Vostochny Bereg products - salmon and red caviar - to the American market.

The production is located in the waters of the Bering Sea, rich in fish. Fish spawn naturally in this area. In addition, this site is not polluted by industrial waste and is generally far from the harmful effects on humans. All this gives high-quality products " Vostochny Bereg" (Bering Seafood).

Most of the fish species living in the fresh waters of Kamchatka belong to the salmon family. An important distinguishing feature of it is the presence of the so-called adipose fin - the second dorsal fin in the form of a skin outgrowth without bone rays. Salmon are divided into three subfamilies: salmon, grayling, and whitefish.

Salmon - large or medium-sized fish. They are characterized by small scales, a large mouth with well-developed teeth, a predatory or mixed diet. Juvenile salmonids (except for pink salmon) have a specific fry coloration in the form of dark transverse stripes. There are mainly representatives of three genera of salmonids in the Kamchatka region: Pacific salmon, Pacific noble salmon, and charr.

The abundance of salmon fish of different species in Kamchatka makes it possible to get here red caviar of various colors, with varying shades of taste. This exquisite delicacy has excellent taste and many valuable properties. Interestingly, the percentage of protein in caviar of different types of salmon is the same, but its taste, size, and content of trace elements differ. Salmon are caught within a certain period; the caviar season on the Kamchatka Peninsula lasts from June to October. That's when fresh Bering Seafood caviar appears in Kamchatka.

Why is Bering Seafood salmon roe so valued? In addition to the specific taste and beautiful appearance. In ancient times, people who harvested salmon used its delicious contents for medicinal purposes. Noticed that in case of illness, red caviar contributes to the restoration of the body, wounds heal faster, strength comes. This is due to the product's composition, rich in protein, iodine, potassium, phosphorus, iron, and other elements necessary for life. Salmon caviar contains many vitamins.

Red caviar and salmon, "Vostochny Bereg" (Bering Seafood) from Kamchatka, are sumptuous delicacies with different flavors and appearances due to the variety of fish species in the Bering Sea region.

[passportandplates]

Disclosure: I was a complimentary guest of Experience Bucharest and the Intercontinental Bucharest during my time here. All opinions and recommendations are my own.

I’ve recently developed this habit of arriving in new countries without having done virtually any research. There’s something to be said about arriving in a new place with zero expectations and allowing it to surprise you.

That’s what Bucharest was like for me. When I asked fellow travelers what food would be like in Romania, the answers were two-fold: really hearty and not particularly spectacular. Not promising. Fortunately, they were only half right. Yes, the dishes are filling, but Romanian cuisine is complex and vibrant, melding together a mix of flavors and spices from its neighboring countries – most prominently, Turkey. There are the classic Romanian restaurants, but I was impressed to find a plethora of modern Romanian restaurants as well– trendy, yet unpretentious eateries showcasing talented chefs around the city.

While I initially intended to include Romanian cuisine as part of my city guide to Bucharest (coming soon!), I decided it deserves a post of its own. Keep reading to learn which Romanian foods you have to try plus where to eat them in Bucharest.

Note: Romanian cuisine is fairly pork heavy, which was limiting, but not to the point where I couldn’t eat anything. Many traditional dishes are offered with chicken or in vegetarian form, so I didn’t have too much trouble eating. The following is a list of the non-pork iconic dishes to eat in Bucharest but the food is not halal certified.

  Traditional Romanian Food to Eat in Bucharest

Soup

Seriously guys, Romanians LOVE soup. If you go to a traditional restaurant, you’ll find at least four varieties on the menu. While the traditional version is made with smoked pork, I recommend the beef soup (ciorbă de văcuţă) from Cara’ Cu Bere and the tripe soup(ciorba de burtă) if you dare from Mahala.

Beef soup = my fave

Fish soup because tripe isn’t my jam

  Salads

Salata de vinete (Smoky eggplant salad): Think of this as baba ghanoush with a Romanian twist. It’s the almost creamy consistency that you’d associate with a dip and is best consumed with bread.

Fasole bătută (Creamy bean salad): Surprise! Romanians also have their own version of hummus. The difference is, theirs is made with white beans instead of chickpeas and is topped with caramelized onion. Just wait until the American hipsters discover this.

Salata de icre (caviar spread): I was definitely more than a little unsure about this fish egg salad with mayonnaise. Although I wasn’t a huge fan the initial time I tried it, I warmed up to it by my last day in Bucharest. I still say Mahala makes the best one, but since it’s often served as part of a starter, there’s ample opportunity to try it in multiple restaurants.

La Mama offers a salad sampler appetizer that includes small portions of all of these in case you don’t want to commit to ordering a bunch of salads at a meal.

  Mains and Sides

Sarmale (cabbage rolls): If I had to choose one dish that is quintessentially Romanian, I’d probably say sarmale, cabbage stuffed with…pork. Sad times. Thankfully, there are a variety of non-pork versions, usually stuffed in vine leaves rather than cabbage (I’ve noticed it’s usually “sărmăluțe” on the menu). The chicken version at Vatra was tangy and well-flavored so no FOMO here – just be sure to double check with the restaurant before ordering.

Chicken edition of sarmale made with vine leaves and a side of polenta (of course)

Chicken breast with mashed potatoes: I don’t know if this is actually a traditional Romanian dish or not but I saw it on pretty much all the menus (sometimes the chicken was served with polenta instead). Without question, the one at Mahala is the way to go.

Rasol de văcuță (Braised beef): This classic dish really emphasizes Romania’s penchant for fresh and seasonal ingredients. It’s a pretty simple dish of braised beef served with sautéed vegetables and spices, but it’s hearty enough to leave you in a happy food coma for a few hours. Get it at Cara’ Cu Bere.

Fish…in all forms: As much as Romanians love pork, fish seems to be popular as well. My hotel had a variety of smoked fish with breakfast every morning, and most menus also included several fish options. My friend Nathan and I split this giant whole seabass from Beca’s Kitchen and it was delicious! Even if you aren’t a seafood person, I encourage you to try it in Bucharest.

Mămăligă Cu Smăntănă (Polenta with sour cream): Before I came to Romania, I asked a bunch of people what Romanians ate and the general consensus was “hearty food and lots of potatoes.” While I admit that the food is hearty, I’d say that polenta is the shining star of most dishes, not potatoes. Polenta is cornmeal porridge that can be cooked in various forms, although I exclusively ate it mashed potato style. In the case of this dish, it’s topped with sour cream and cheese…kinda hard to go wrong with this mix of yum, am I right? Try it at La Mama.

Momite (veal gland croquettes): When I tried Googling this dish I couldn’t find any information about it, so I’m thinking it’s more modern Romanian. I tried this while I was on a food tour and while the flavor was pleasant enough, the texture wasn’t one of my favorites. My philosophy is to try everything twice though, so get it for yourself from the luxurious Concerto.

This momite is all smiles hehe

  Dessert

Papanași: I ate one dessert in Bucharest and I loved it so much that I ate it twice. Papanași, the Romanian donut, is THE dessert to eat here. I’m not really much of a sweets person but this chunk of fried dough topped with berries and sour cream is heavenly. You can find it on most menus, but I liked the versions at La Mama and Cara’ Cu Bere. Note: The order at Cara’ Cu Bere comes with two…bring a friend or an empty stomach!

BEST DESSERT EVER

Pastries: Unfortunately, I didn’t have time to do a tour de carbs, but I spotted SO many bakeries all around the city. Same with stalls that sold pizza slices…totally a thing here. A few carbs a day keep the hunger pains away, am I right? 😉

#CarbLife

  The Best Restaurants in Bucharest:

For traditional Romanian food:

Cara’ Cu Bere: I’m normally not one to recommend touristy restaurants but this one is SO good. It’s actually surprisingly difficult to find traditional Romanian restaurants since everyone is on the trendy-yet-delicious fusion train. Cara’ Cu Bere sticks to its Romanian roots by offering all the traditional dishes (and a few slightly fusion ones) in giant portions and with decent prices. Is this the cheapest place to eat? Nope. Is it expensive? Also nope. I came here and literally just ate soup and dessert (heyyyyy papanași!) and was full, so I recommend bringing some friends and sharing a few dishes. Order ciorbă de văcuţă (beef soup) and papanași (Romanian donut).

Beef soup = my fave

La Mama: I’d best describe the cuisine at La Mama as modern Romanian. They have a lot of the popular traditional Romanian dishes but also offer them in alternate flavors – for example, lamb knuckle (instead of pork), turkey soup, and poultry grills. This is also an excellent place to try an individual portion of papanași – the one at Cara’ Cu Bere comes with two per serving. Definitely worth a visit!

Vatra: I came here as part of the Delish Experiences food tour and the service and food were both excellent. I got my first sampling of traditional Romanian food here and I recommend it as a good second option to Cara’ Cu Bere. Vatra has fewer options on the menu but is way less crowded and offers the highlights of Romanian cuisine.

Fasole bătută

Salata de vinete

  For modern Romanian food:

Beca’s Kitchen: When a foodie friend told me that Beca’s Kitchen was his favorite restaurant in Bucharest, my expectations immediately rocketed. Despite this proclamation, Beca’s did not disappoint. It was my last dinner in Bucharest so I went on a bit of a #TreatYoself binge and ordered the mushroom soup, the fish carpaccio, and split two mains (sea bass and turkey) with my friend. Everything I ate was amazing. Beca herself came to our table and explained how she cooked the dishes and which ingredients she used, emphasizing that she only uses fresh seasonal ingredients. This restaurant is small and the menu changes often so I highly recommend making a reservation.

All the goodness at Beca’s Kitchen

Supapa: The farm to table movement is big in Bucharest, but Supapa takes it a step further as a zero-waste restaurant. They offer a different menu every day depending on available ingredients, but I went specifically for a special garlic themed dinner with My Secret Romania. Our meal was mouthwatering, despite being garlicky enough to ward off the entire cast of Twilight. I’m sure their regular menus are just as good.

Mahala: Mahala is trendy AF but that doesn’t stop the food from being high-quality. I’d categorize it as contemporary and slightly Romanian. I was starving and on a #TreatYoself binge when I ate here too and ordered both the fish soup and the herbed cockerel. Side note: I wanted to be cultured and order the tripe soup but the waiter talked me out of it. I tried my friend’s and while I liked the flavors, tripe is not my thing…so kudos Mahala waiter! Our starters came with some salata de icre (caviar salad) – the best I had in Bucharest. Great food, beautiful ambiance (both indoor and outdoor) and reasonable prices for “fancy” fare…this place gets my stamp of approval.

Fish soup because tripe isn’t my jam

Caviar salad

Interior

Simbio: If you’re a bit tired of Romanian food and are craving some classic “Western” food (for lack of better word), be sure to check out Simbio. They have everything from fancy brunch to sandwiches to smoothies. Plus, they have a cute outdoor garden setting where you can bask in the sun when the weather’s nice out.

Lulu’s Social Bistro: Lulu’s does international cuisine and it does it well. I mean, you can get steak, fish and chips, a quesadilla and pizza all in the same place. But the real highlight of Lulu’s is the food events they host. If you check their Facebook page, you’ll see that they host specialty food nights…like the lamb roast pictured below! *Drool.* If you’re visiting Bucharest, be sure to check out their page to see if they’re throwing any cool events.

Nathan from Foodie Flashpacker at the epic lamb roast

Food Hood: Food trucks are still cool and totally a thing, right? They are in my book: small portions of fusion food occupy a little spot in this girl’s heart. Bucharest feels the same obviously, and the food truck party is happening at Food Hood, complete with an outdoor seating area, and occasionally, live music.

Photo credit: Abasc, Food Hood

Lastly, Arabic and Turkish food are a big thing here. There are tons of restaurants scattered in the center and in the Old Town. Unfortunately, I didn’t get a chance to sample any but it’s worth noting for those looking for additional options.

  The Best Food Experiences in Bucharest:

So I told you what to eat and where to eat but there’s more to food than just restaurants, right? Check out the two food experiences I attended while I was in Bucharest.

Delish Experiences Food Tour: The tour with Delish Experiences took us to three stops: a traditional Romanian restaurant for a sampling of Romanian food, a fancier restaurant that included wine-tasting and a serving of momite (veal gland croquettes) and lastly, a stop at one of Bucharest’s best coffee shops. While I enjoyed the tour, I did find it to be a little pork and alcohol heavy for my liking (although they did a good job of accommodating me). If you’re interested in doing it and have dietary restrictions, shoot an email to Georgiana and I’m sure she can arrange some substitutes.

Our guide Georgiana!

The Garlic Culinary Workshop: My Secret Romania hosted a group of us at Supapa for this garlic-packed meal. We were treated to three garlic-infused (infused being more of a euphemism) dishes and dessert (sans garlic). But this wasn’t just an eating experience. We also learned about the magical properties of this vegetable (according to the Romanians) AND were schooled on Vlad the Impaler (aka Dracula). Be sure to come hungry and armed with some heavy-duty breath mints.

  The Best Cafes in Bucharest:

If you’re like me, you love ultra-trendy cafes, where the ambiance is just as important as the coffee. Luckily for you, Bucharest has plenty of Instagram-worthy places to get your caffeine fix.

Carturesti Carusel: For book lovers and cafe lovers alike.

Origo: one of the first places in Bucharest to brew specialty coffee

Gradina Eden: the outdoor garden café hidden behind the dilapidated Palatul Știrbei that doubles as a lounge/nightclub. Yeah, it’s as cool as it sounds.

The Urbanist: for some quality coffee served with a side of clothes shopping, if you’re keen to do both at the same time *shrug*

Carturesti Carusel: possibly the prettiest bookshop in Bucharest for your not-so-inner nerd, complete with a café on the top floor

Acuarela: an outdoor and indoor garden home to colorful umbrellas, water coloring, and of course food and coffee. And just in case you missed it the first time, let me repeat it for your inner child: water coloring.

  There you have it. The best food in Bucharest plus where to find it. Again, since I don’t eat pork, a lot of the traditional foods are not included in this list. For an even more in-depth guide to Romanian food, check out 28 Romanian Foods the Whole World Should Know.

  Tell me: which one of these dishes would you want to try? Share in the comments below!

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The Halal(ish) Romanian Food Guide + Best Restaurants in Bucharest Disclosure: I was a complimentary guest of Experience Bucharest and the Intercontinental Bucharest during my time here.

[beringseafoodusa]

Kosher - a Sign of High Quality and Goodness

The laws of Judaism impose the highest requirements on food and cooking. What foods can be called "kosher" is spelled out in the dietary regulations, kashrut. Kosher means "suitable" or "suitable. Thus, only foods that are not harmful to one's health can be considered kosher. Strict observance of kashrut is a must for Jews. They are very selective in the food and dishes for their diet.

Seafood is divided into those conforming to kashrut rules: salmon, red caviar; and those unacceptable: shrimp, mussels, squid, eel, catfish, and black caviar.

Kosher fish, such as salmon, are nurtured in the waters. Only wild fish can be considered organic and natural, as they forage on their own in the wild.

Pacific salmon are born in the purest rivers, a land of fantastic nature surrounded by the waters of the Pacific Ocean and the Bering Sea. It is home to the largest population of Pacific salmon in the world. There is a fishing plant on the coast where Bering seafood is produced. The catching is done without grossly disrupting the life cycle of the fish, so the salmon from Bering seafood is fully compliant with kashrut requirements.

The fish are caught as close to the shore as possible - about 400 meters. The catching is carried out when salmon enters the river - when the roe is already mature enough and contains maximum nutrients. The caught fish is delivered on special barges filled with seawater to the factory on the coast. Here the fish and caviar "Bering seafood" is processed, packed, and frozen for further transportation. When manufacturing seafood "Bering seafood" at the enterprise, the use of any chemical additives and preservatives is wholly excluded. The consumer receives only fresh and ecologically pure products.

A short production cycle provides the maximum freshness of raw material: the finished product "Bering seafood" is frozen not more than 4 hours after the catch.

The absence of preservatives even in producing chilled caviar "Bering seafood" is due to innovative packaging solutions.

When exporting the finished products of "Bering seafood," all the necessary norms are observed - red caviar and fish are shipped from the refrigerated chambers under strict temperature control at all stages of transportation.

Kosher salmon and red caviar "Bering seafood" - are the most popular seafood among the Jewish community. It is essential to ensure that valuable products such as natural red caviar and wild kosher salmon are available to Jews worldwide. Bering seafood exports its products to 11 countries, where consumers appreciate the excellent taste of the products from the plant and their unique effect on the human body.

[beringseafoodusa]

The Most Potent Natural Antioxidant

Let's talk about astaxanthin. This substance is a natural pigment from the carotenoid family group of xanthophylls produced by plants and animals. One of the leading products in terms of astaxanthin content is salmon fish and its caviar. The content of this substance determines the reddish tint of meat and caviar of representatives of this family. They get astaxanthin by feeding on phytoplankton and algae that contain it in excess.

To study astaxanthin's influence on the human body, many laboratory studies have been conducted. Scientists proved that astaxanthin has 6000 times more power potential than the well-known antioxidant vitamin C. Compared to coenzyme Q10 (CoQ10), astaxanthin is 800 times more powerful than green tea astaxanthin is 500 times more powerful, and alpha-dipoic acid is 75 times more powerful.

The action of astaxanthin on the body is extensive. The compound is unique in that it can interact with both oil and water. It can not only circulate in the bloodstream - the astaxanthin molecule can attach to the cell membrane, which consists of an oil structure, and, as a result, neutralize free radicals in all parts of the body.

Regular consumption of rich foods will favorably affect all vital organs and systems. Numerous studies have shown that astaxanthin benefits the cardiovascular system by lowering the level of C-reactive protein in the blood. This indicator is a marker of the presence of inflammatory processes in the body, depressingly affecting the cardiovascular system. Also, to which astaxanthin belongs, carotenoids help protect vision - they can prevent eye diseases associated with age-related changes. The positive effect of astaxanthin on skin health has also been proven - its elasticity and firmness increase, and wrinkles are reduced.

The presence of redfish and caviar in the diet has a complex positive effect on the body. In addition to the above properties, a beneficial effect on the immune system, anti-inflammatory effect, improved gum health, and even reproductive health has been proven.

Often, in pursuit of benefits, people buy products that, on the contrary, can harm the body. In the case of salmon fish and red caviar, this happens regularly. Many sources talk about the benefits of these products, and it seems to people that buying a jar of caviar in a nearby supermarket will receive all the benefits that nature has in this product. In most cases, we are offered aquaculture products for purchase - this is a whole industry that specializes in the artificial breeding of fish. Healthy nutrition experts question the benefits of such fish products - feed contains many additives, hormones, dyes, and antibiotics.

Should organize production according to the principle of a complete cycle - fishing, processing, packaging, and freezing should take place at one enterprise. An excellent example of such a manufacturer is the Kamchatka company "Vostochny Bereg (Bering Seafood)." The fish caught here is frozen within 4 hours after being caught. So that the desire to saturate the body with the benefits of organic wild fish does not lead to the opposite effect, it is better to choose products from the manufacturing plant. A vital quality indicator is the absence of products' preservatives or organic additives. Due to this policy, the Vostochny Bereg (Bering Seafood) plant obtained an orthodox kosher certificate. This is the only fishery enterprise in the world with such a document.

Nature has incredible riches in organic, natural products that can bring many benefits to our health. With a competent and attentive attitude to your body and the choice of food, our body will say "thank you" to us, and positive changes will not be long in coming.

[beringseafoodusa]

Types of Red Caviar

Red caviar is the caviar of fish of the salmon family. Fans of this delicacy know that the caviar of different fish differs visually and in taste. The contents of a jar of top-quality caviar are raw materials of one type of fish (for example, sockeye caviar). Lower quality caviar may contain raw materials from several salmon species.

To date, on sale, you can find red caviar of 6 types of fish - pink salmon, trout, coho salmon, chum salmon, sockeye salmon, and chinook salmon. What is the difference between different types of red caviar? Let's dwell on each of them in more detail.

The most common type of red caviar on sale is pink salmon caviar. It is bright orange. Grains 3-5 mm in diameter are moderately elastic with a thin shell. If the eggs are more significant than 5 mm, then this is a bad sign - such caviar is most likely overripe, its shell is more rigid, and the taste is less delicate.

Trout caviar, presented for sale, is in most cases the caviar of artificially grown fish. It is considered less valuable and nutritious than the wild fish roe. The reason is the compound feed used on aqua farms. They contain many chemical additives, including growth hormones and antibiotics. Trout caviar grains are small - only 2-3 mm in diameter. Color - from yellow to bright orange. The shell of grains of medium density tastes with bitterness.

Sockeye salmon caviar is distinguished by a spicy taste with a slight bitterness. The grains are small - 2-3 mm in diameter, have a soft shell, and a red-orange color. Only a real connoisseur will appreciate this delicacy, but everyone should try this product.

                        Chum salmon caviar is a delicacy with great taste. The grains are large - 5-6 mm, color - light orange. The taste of chum caviar is soft and creamy, and the shell is fragile. Due to its characteristics, chum caviar melts in your mouth. This type of salmon's caviar raw material is considered the standard.

Coho salmon caviar is distinguished by a dark red or burgundy color. The grains are relatively small, about 3 mm in diameter. The shell of medium density. To taste the caviar of silver salmon, or coho salmon, spicy with bitterness. According to the composition of nutrients, it is considered the leader among the caviar of other species of fish of the salmon family. On an industrial scale, coho salmon is mined in small volumes due to the small population.

Chinook caviar - the most significant and rarest representative of the salmon family - is extensive. The diameter of the grains reaches 6 mm, while the length of an adult chinook salmon can reach up to 180 cm. The caviar taste is quite delicate with a slightly noticeable bitterness; the color is bright red. The density of the shell is medium. Chinook caviar is homogeneous in its structure; the grains do not stick together and are easily separated from each other.

In addition to taste preferences, when choosing red caviar, you should also pay attention to the manufacturer. The fact is that when buying, it is almost impossible to understand the quality of the product in front of us or not. An important criterion when choosing a brand will be packaging right at the fishing place. Such caviar is frozen fresh and retains a maximum of valuable properties. It is also essential to pay attention to the date of packaging - salmon spawn from June to September, and caviar packed during these months is likely to be of the best quality. If the manufacturer has additional quality certificates, its products are more likely not to disappoint the consumer. Thus, the Far Eastern enterprise "Vostochny Bereg (Bering Seafood)" has an orthodox kosher certificate.

Interestingly, this is the only fishing enterprise worldwide that has received such a document. It confirms that the production fully complies with the strict requirements of kashrut, which means that the products of Vostochny Bereg (Bering Seafood) have passed the most stringent selection criteria and confirmed their quality. Lovers of delicacies should try different types of Kamchatka caviar to choose their favorite according to taste, size, and density.

[beringseafoodusa]

Fish or Meat

There are many fans of meat and fish in the world. The protein in these products gives strength and energy and affects the strength of bones, hair, teeth, and nails. Without protein, we will not be able to gain muscle mass. Protein contributes to weight loss and satiety, and it is not for nothing that it is called the building substance of our body. What is more beneficial - to eat fatty salmon or choose meat - lamb, pork and beef? There are adherents of fish, and there are people who believe it is necessary to eat fatty meat to lose weight and not feel hungry. Let's try to understand this issue and resolve the dispute - what is more beneficial for our body.

When comparing salmon and beef, the benefits of fish come to the fore. Firstly, the amount of Omega-3 fatty acids, which are so necessary for our body and can get only from food and vitamins, is five times higher than in beef. Vitamin B9 in salmon contains 25 milligrams, while in beef - only 9 milligrams, vitamin B3 is almost twice as much, and vitamin B5 is three times more in salmon than in meat. Selenium, potassium, and magnesium are also found in most salmon, while beef has high cholesterol - 88 milligrams per 100 grams of product versus 55 milligrams per 100 grams of salmon. True, beef is iron-releasing - it contains 2.6 milligrams of iron, while salmon has only 0.8 milligrams.

Salmon also contains copper, and in terms of the number of vitamins, salmon far exceeds beef. For all vitamins A and B, salmon has a considerable advantage, and some vitamin content, such as vitamin A, is 340% higher than in meat.

In addition, experts have found that salmon contains less sugar than meat, but the glycemic index of products is almost the same. The calorie content of salmon is two times less than beef, so salmon is an ideal dietary product, tasty and satisfying.

Regarding proteins, beef is superior to salmon, but salmon contains easily digestible protein. According to nutritionists, the protein in meat requires more serious processing in our body, and radicals are often released. At the same time, this does not happen during the processing of fish protein.

Regarding calcium content, beef is richer than salmon - 18 milligrams per 100 grams versus 12 milligrams in fish. Salmon contains the maximum amount of phosphorus, sodium, tryptophan, threonine, leucine, lysine, methionine, phenylalanine, valine, and other substances. Meat also contains more zinc, vitamin E, histidine, and vitamin K. While salmon is a natural leader in all other elements. Therefore its use is much higher compared to meat.

Meat contains lousy cholesterol, clogs blood vessels, and adversely affects the cardiovascular system. And salmon, on the contrary, thanks to omega-3 fatty acids, helps to maintain the cardiovascular system and lower cholesterol levels.

Many studies show that meat increases the risk of gout, diabetes, osteoporosis, obesity, and kidney and liver disease. In addition, there is an opinion that meat contributes to the development of cancerous tumors, so eating fatty meat is not recommended for people with health problems.

In addition, some religions, such as Judaism, forbid eating meat such as pork, horse, and rabbit meat. But Jewish diasporas add kosher salmon to their diet on an ongoing basis. Salmon is kosher if it is wild-caught with fins and scales. But also an important point is the kosherness of its production. Jews pay special attention to the kosherness of products, so cutting fish must be done in a clean workshop. Today, only one company in the world can guarantee 100% kosher salmon - the Vostochny Bereg / Bering seafood USA company. The production facilities of Vostochny Bereg / Bering seafood are located directly at the fish catch site, in Kamchatka, on the coast of the Bering Sea. Thanks to this arrangement, the products of the company's specialists are under close attention during the entire production process. Vostochny Bereg/Bering seafood has redesigned its production lines to be kosher certified to sell quality kosher salmon and kosher red caviar. And today, the company's products are produced in conditions of absolute purity, and the rabbinic mark "echsher" is on the packaging of the products. And thanks to this approach, the multi-million Jewish population of the world can consume guaranteed kosher salmon.

After a final comparison, we can conclude that salmon occupies a leading position. Therefore, many experts believe that fish is healthier than meat. Meat is advised to eat lean once or twice a week but can eat fatty salmon daily. Due to its low-calorie content, it will not affect the figure but will help maintain muscle mass. In addition, meat has low digestibility by the body, and while salmon is the champion, it is absorbed by 98% and digested in one hour. Seafood and fish provide the body with maximum energy, while after eating meat, you want to lie down and relax. In addition, biologists claim that with excessive meat consumption, the lousy breath may appear.

On the market today, meat grown on farms is most often sold. Therefore, various prebiotics, additives, and sometimes antibiotics are added to the feed for the growth of the animal. There is a risk of catching parasites or infections if the product has not been processed enough, so you should only buy meat on the market from trusted suppliers. Both core and fish of low-quality producers can harm our bodies. Therefore, if you choose between beef and wild salmon, you should choose fish, namely Kamchatka salmon.

Real wild kosher salmon is found only in Kamchatka. It is this unique peninsula that is famous for its purest waters and ecology, so the fish from Kamchatka is known all over the world. And the confirmed kosher salmon from the local producer "Vostochny Bereg / Bering seafood" won the hearts of consumers from Jewish communities and other peoples and faiths.

[beringseafoodusa]

Redfish is the Best Cure for Depression!

Have you quarreled with friends, offended by a loved one, or had trouble at work? Eat a portion of salmon, and it will help improve your mood. Today, in articles about redfish, they often write that it contains omega-3 fatty acids, which improve heart function, increase immunity, and affect the health and beauty of skin and hair. And very rarely do they mention vitamins that normalize a person's psychological health and even help overcome depression - this is B12 and the well-known vitamin D.

B12 is scientifically called cyanocobalamin, but it is known as the "red vitamin" in wider circles. B12 normalizes the formation of red blood cells - erythrocytes. Their lack in the body leads to the development of anemia, which is often accompanied by depression. Weakness, pallor, depression - without vitamin B12, these symptoms only get worse. And conversely, with a sufficient amount of vitamin B12 in the body, blood pressure, sleep, and general emotional background normalize: it supports the exchange of serotonin, dopamine, and other neurotransmitters. Also, like polyunsaturated acids, our body does not produce this substance. So, to maintain health, it should be easier to get it from food. This can be practiced without fear, while should take vitamin complexes and nutritional supplements only after a doctor's prescription.

Scientists have proven that vegetarians are most often faced with a deficiency of the "red vitamin" since B12 is absent in plant foods. Fish and seafood help replenish its reserves. And the real champions in the content of B12 are salmon. One serving of such fish contains 5.2 mg of the vitamin, corresponding to the daily requirement.

Another element responsible for our good mood is vitamin D. Its deficiency leads to rapid fatigue and mood swings. According to the National Institutes of Health, every person between the ages of 1 and 70 needs 600 IU of vitamin D per day. Our body produces it on its own under the influence of sunlight. But for this, we must walk all year round in the most open clothing. Salmon comes to the rescue again! According to the United States Department of Agriculture, one serving of wild fish contains 25% more vitamin D than farm-raised fish. Moreover, they grow in the natural conditions of the seas and oceans.

One of the few regions where the industrial production of natural salmon has been preserved is the Kamchatka Territory. The sea area, which is adjacent to the peninsula's territory, is the largest fishing area in the Far East region. Its area is 1473 thousand square meters. km, or 427.5 thousand square meters. miles. The Kamchatka rivers are also crucial for fisheries - about a million fish are annually sent to their freshwaters for spawning.

Pacific salmon travels all its life: it is born in the upper reaches of the rivers; after a few years, it rolls into the sea, where it reaches puberty and is filled with vitamins and valuable trace elements in saltwater, after which it goes to its native river to spawn. The nature of this phenomenon is still not fully understood by scientists. One hypothesis claims that fish find their way home by remembering the chemical composition of the water in which they were born. Salmon, surprisingly, has a keen sense of smell and picks up the scent of even a microscopic fraction of a substance dissolved in water. After spawning, the Pacific elk die, so its catch at the time of spawning does not affect the population size, and the population provides high-quality and healthy products. Salmon meat at this time has a delicate taste and contains the maximum amount of omega-3 fatty acids and trace elements. On the other side of the Pacific Ocean - in Alaska - the number of salmon fish has declined markedly. To meet the American demand for healthy products, the local fishing industry is forced to fish while still at sea. This does not affect the quality of the product and the content of vitamins in it for the better. Fortunately, the Kamchatka salmon stocks are enough for all continents!

The largest enterprise in the Far East region for the extraction and processing of salmon fish is located on the eastern coast of the Kamchatka Peninsula and belongs to the Vostochny Bereg company. Its high-tech workshops process almost 500 tons of products per day. Frozen Far Eastern fish of all types from Vostochny Bereg /Bering Seafood has been popular with consumers for nearly 20 years due to its freshness and naturalness. Today it is presented in 12 countries of the world. It is in demand in retail trade and among sushi bars, gastro markets, and restaurants, especially with healthy food cuisine. The company has an international MSC certificate and has repeatedly won prizes at international exhibitions in various categories. An innovative short-cycle production system ensures the highest quality and excellent taste of Vostochny Bereg /Bering Seafood products. Freshly caught Pacific salmon is instantly cut, processed, and after 4 hours, it turns into a finished product. This rapid process provides the fish with an excellent appearance, taste, and safety of all valuable trace elements. The company "Vostochny Bereg" (Bering Seafood) carefully monitors that the production process of the Far Eastern frozen fish of all types of cutting complies with all sanitary and epidemiological standards and does not harm the environment. The fish processing complex carefully controls the quality of raw materials and finished products, does not allow "dirty" processing, and excludes flavoring additives, flavors, and dyes, making Kamchatka fish kosher food. It is no coincidence that the company's products are popular in the United States, where 8 million Jews who observe kashrut live. The fish has tender, juicy meat, beautiful color, and a full range of natural vitamins even after defrosting. Eat it every day, and you will always have a good mood!

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Which Caviar is the Most Delicious? What is the Difference Between Caviar of Various Salmon Fish Species

This beautiful and tasty product tops the list of superfoods today. It is a culinary star, an adornment of any table - with what epithets they have not awarded red caviar. Caviar prolongs youth, improves the functioning of the brain and the cardiovascular system, removes harmful fats from the body, has a beneficial effect on blood circulation, reduces the risk of thrombosis and cancer, strengthens bones, and helps fight depression. This is the most valuable source of protein, omega-3 polyunsaturated acids, and a whole complex of vitamins and useful microelements.

Red caviar is extracted from salmon fish: pink salmon, sockeye salmon, chum salmon, and trout. The valuable properties of caviar are the same everywhere and do not depend on the type of fish, but the product's size, appearance, and taste differ markedly from each other. So which salmon caviar should be preferred?

Trout caviar is medium in size, and its grains are elastic and somewhat sticky. It has a pink or golden hue, a prominent "fishy" aroma, and an unsaturated taste.

Sockeye salmon caviar is relatively small; it is pretty rare on store shelves because due to intensive fishing in the past, world stocks of sockeye salmon have noticeably decreased. The eggs are dark red with a relatively strong "fishy" smell and a peculiar piquant taste, to which a pronounced bitterness is added over time.

Chum caviar is the largest - up to 7 mm in diameter eggs of the correct spherical shape, painted in bright amber color with a red tint. Keto caviar is fatter than other types of salmon; it has a delicate taste, which gourmets so appreciate. It was this caviar at the beginning of the 20th century that caviar was called "royal" and formed the basis of Russian red caviar exports.

Pink salmon caviar is colored light orange. The eggs are medium in size, shiny, and rounded. This caviar has a universal taste, and both adults and children like it. This is what most buyers choose. This is the most popular red caviar globally, a kind of classic of the genre. Such popularity and this fact are quickly explained: pink salmon is the most common fish in the Far East region and the most prolific in its family.

The most delicious red caviar, distinguished by its beneficial properties and vitamin composition, is harvested in Kamchatka. Numerous rivers of the peninsula are one of the main breeding grounds for wild Pacific salmon. Millions of fish come here to spawn from the Barents Sea every year. The mysterious process begins with the onset of summer and continues until about mid-autumn. For reproduction, the fish returns to the places where they were once born. The traditional coastal fishery is based on this biological feature of salmon.

Vostochny Bereg / Bering Seafood owns one of the largest fish processing plants in the region. The modern high-tech complex is located on the eastern coast of the Kamchatka Peninsula. The entire production cycle is carried out directly in the fishing area. This allows you to control the quality and safety of products at every stage.

The production of Vostochny Bereg / Bering Seafood is organized on the principle of a short cycle: it takes no more than four hours from catching fish in freshwaters to a finished jar of caviar. The plant processes almost 500 tons of fish products per day. Innovative innovations in packaging were awarded a diploma at the international exhibition "Prodexpo" - caviar is stored without losing quality and taste throughout the year.

Vostochny Bereg / Bering Seafood supplies the market with the most popular caviar in demand among consumers: chum salmon and pink salmon. Catching and processing of fish are seasonal: pink salmon, which spawns at the age of 2 years, is caught in July-August; chum salmon enters freshwaters from May to September and is divided into spring, summer, and autumn. The timing of the catch in the production of red caviar is of fundamental importance. Caviar is already fully ripe during spawning and has the most valuable properties. On the other side of the Pacific Ocean, in Alaska, where the American fish processing industry is concentrated, salmon fishing quite often takes place at sea before the fish enter the fresh rivers. This is a forced measure associated with a noticeable reduction in the number of salmon in local waters. To meet the growing demand of the population for red caviar, salmon in Alaska is caught "ahead of schedule," which naturally affects the quality of the product. Another unfavorable factor is the long time that passes from salmon fishing to caviar salting. As a result, caviar quickly loses its appearance, taste, and beneficial properties.

The production facilities of Vostochny Bereg allow us to provide tasty and healthy caviar from Kamchatka to all continents. Salmon caviar "Vostochny Bereg" / Bering Seafood is in the most significant demand in the United States of America, where about 8 million people live who keep kashrut and need kosher food, including red caviar. From this point of view, kosher meat can eat non-predatory birds and animals. For fish - their prescriptions: it must have fins and scales. Accordingly, milk, eggs, and caviar are allowed only from kosher animals. Grainy red caviar from "Vostochny Bereg" / Bering Seafood is kosher in all respects: the fish processing complex carefully controls the quality of raw materials and finished products, does not allow "dirty" processing, excludes flavorings, dyes, flavoring additives.

The company has been successfully operating for over 20 years. During this time, "Vostochny Bereg" has become a world model for producing and processing salmon fish and red granular caviar. The plant has an international certificate MSC and more than once, together with its products, has become a prize-winner at various international exhibitions and events. The Vostochny Bereg / Bering Seafood company has provided and established optimal conditions for salmon roe to have a great taste. Its excellent qualities help the consumer answer the question himself: which caviar is the most delicious.

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Five Unusual Dishes with Red Caviar: for a Holiday and Not Only

Red caviar is rightfully called the star of cooking. It appears on our tables in a wide variety of outfits, playing both the primary role and performing in an ensemble - any dish with her looks unique. A favorite childhood treats - a sandwich with red caviar - today there are many delicious alternatives. Chef Alexey Pavlov shares recipes for unusual dishes for a holiday and not only, which even novice cooks can handle. The main thing is not to miss the choice of caviar. The taste and aroma of the finished dish depend on it. Aleksey is advised to preference red caviar from Kamchatka from the company "Vostochny Bereg" / Bering Seafood. This is one of the few regions on the planet where the conditions for the natural reproduction of natural salmon have been preserved - only here does it remains in such quantity.

Pacific salmon living in the Bering Sea is valued worldwide for its taste and irreplaceable beneficial properties: fish and salmon caviar contain omega-3 polyunsaturated acids, vitamins A, B, D, E, and many valuable microelements. Salmon in Kamchatka spawn in freshwater, and new young individuals appear there, which go to fatten in the sea. After reaching a certain age, the fish returns to their native rivers to give new offspring. At this optimal moment, it is caught: the caviar in salmon is fully ripe, and the fish itself is saturated with useful substances and minerals of the sea. If this is done earlier, the eggs do not have time to form correctly before the salmon enters freshwaters. It loses both in appearance and the number of nutrients contained and, most importantly, its taste. Based in Alaska, America's fish processing industry is forced to regularly fish for salmon while still at sea, as wild salmon are rapidly declining on the other side of the Pacific. To meet the population's needs in caviar, fishing in Alaska occurs with a violation of technology, resulting in consumers suffering. A developed international trade system makes tasty and healthy caviar from Kamchatka available to residents of different countries.

The world's largest exporter of red caviar of excellent quality is the company "Vostochny Bereg" / Bering Seafood. Modern production is located in the northeast of the Kamchatka Peninsula and is a world model for the production and processing of salmon roe. The company has repeatedly become a winner at exhibitions and events on an international scale and has an international certificate MSC.

The company "Vostochny Bereg" / Bering Seafood has provided and established optimal conditions for red caviar to retain all its valuable properties without adding preservatives. Caviar production is organized on the principle of a short cycle: less than 4 hours pass from catching fresh wild salmon during spawning to freezing a jar with the finished product. This allows you to save all the nutrients and trace elements, the excellent appearance of salmon caviar, and its incomparable taste, which turn any dish with it into a culinary masterpiece.

Beetroot and salmon tartare with red caviar

Boil the beets in boiling water with the juice of half a lemon, then peel, cut into small cubes, and drain the resulting liquid. Combine sugar, wasabi, salt, juice of half a lemon, honey, and olive oil for the dressing. Mix most of the sauce with beets. Mix the rest with a salmon fillet, cut into small cubes, and add dill. White croutons, cut into even pieces, fry with a drop of vegetable oil, and let them cool. Put molds without a bottom on the croutons, fill them with ready-made beets, add a thin layer of salmon on top, then a layer of soft curd cheese. Carefully remove the molds and top each serving with a small spoonful of red caviar.

Potato latkes with yogurt and salmon caviar

Delicious crispy potato pancakes are a traditional treat for the Jewish holiday of Hanukkah. But latkes - hearty and tasty - are lovely even for no reason: for breakfast or dinner. At the beginning of its preparation, finely onion mode lightly beat the eggs, mix them with onions, and add flour, baking powder, salt, and sugar to taste. We rub the potatoes on a coarse grater, put them in a colander, and let the juice drain. Mix the grated potatoes with the dough. Fry small portions of the finished mass in vegetable oil - for 3-4 minutes until golden brown. Dry the finished potato pancakes on a paper towel. Decorate each pancake with a spoonful of yogurt or sour cream and red caviar. Serve hot.

Profiteroles with salmon roe and butter

Add pieces of butter to the milk and bring to a boil over low heat, gradually pouring the flour into the boiling milk. Cool the dough. Add three eggs one at a time, stirring each time thoroughly. It is essential not to open the range during cooking. Otherwise, the profiteroles will not rise. Form balls with a diameter of 2-3 cm, put them on a greased baking sheet, and bake in the oven for 30 minutes at a temperature of 180 degrees. Cut the finished profiteroles into equal halves, and put a little butter and a spoonful of red caviar in each. Put the finished snack on a dish and serve.

Mousse with caviar in jelly

Peel hard-boiled eggs from the shell. Add a pinch of sugar and two tablespoons of vegetable oil to boiling water. Remove the thin top layer from the asparagus, leaving the tops intact. Tie the stems with threads into a bundle and cook vertically for 5-6 minutes until they soften. Throw the asparagus in a colander, keeping the broth in which the gelatin is soaked for 15 minutes. In a blender, beat the asparagus, cream cheese, sour cream, swollen gelatin, and eggs until smooth. Salt, pepper, and mix thoroughly. Add two tablespoons of caviar to the resulting mass and gently mix again. Put half a teaspoon of red caviar into each mold, add asparagus mousse on top, and put it in the refrigerator for 3 hours. Before serving, invert the molds onto a large plate, cover them with a hot towel, and carefully remove the molds after a few minutes.

Asparagus with salmon, caviar, and sauce

Boil the asparagus in salted water. Salmon fillet is cut into thin slices and boiled in salted milk. Beat the yolks, add melted butter, salt, and pepper, and sprinkle with lemon juice. Top the salmon slices with asparagus gathered in a bunch and garnish with red caviar. Serve with white sauce.

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Kamchatka Fishing is the Best Summer Vacation

Kamchatka is a fantastic land for its beauty and water resources. In the Kamchatka Territory, there are fourteen thousand rivers and streams and about one hundred thousand lakes - lagoonal, tectonic, glacial, peat, floodplain, and caldera. Thanks to such an abundance of water, Kamchatka is famous for its rich fish world and attracts large producers of fish products and fishing enthusiasts. About forty species of fish are found in the reservoirs of the Kamchatka Territory, which attract tourists from all over the world. Every year, author's tours are organized to Kamchatka for those who want to spend their free time outdoors, go fishing, go diving, and spearfishing.

The best fresh and healthy fish is found in Kamchatka, so producers engaged in the catch and production of products on this peninsula are valued. For more than twenty years, Vostochny Bereg / Bering seafood has been producing red caviar and supplying kosher salmon from the Bering Sea, the length of which reaches 2,000 kilometers. Thanks to unique modern production technologies that allow the creation of red caviar within four hours after being caught, environmental friendliness, and quality, the East Coast / Bering seafood company has become one of the leaders in its field and supplies fresh, high-quality products to twelve countries around the world.

Kamchatka is a paradise for lovers of fishing. The rich rivers and lakes of the eastern and western coasts of the peninsula are valued by all kinds of salmon, which are found here in abundance. In the Kamchatka Territory, the natural spawning grounds of salmon have been preserved in their original form. Chinook salmon, coho salmon, chum salmon, sockeye salmon, pink salmon, char, salmon, rainbow trout, and grayling here. And who prefers sea fishing - in sea waters, you can catch flounder, halibut, sea bass, and cod.

The Kamchatka Territory is called the country of lakes and rivers known for their crystal clear water. Thanks to the ecologically clean region and waters, the fish has the maximum amount of macro-and microelements. Kosher salmon is famous for omega-3 fatty acids, vitamins A, B, C, D, calcium, zinc, magnesium, iron, chromium, fluorine, molybdenum, and other valuable vitamins. And salmon caviar increases hemoglobin in the blood, has a beneficial effect on blood circulation and the cardiovascular system, strengthens bones, hair, and nails, prevents the development of atherosclerosis and rickets, supports the immune system, and is an indispensable tool for men's health.

The most popular types of fishing in the Kamchatka Territory are float, bottom, spinning, fly fishing, and winter types of fishing. The quantity and quality of the catch depend on the season, the depth of water bodies, the speed of the current, and the place of fishing. Fishing in Kamchatka is possible all year round, but you must consider the weather conditions of the peninsula. The climate of Kamchatka is diverse and differs depending on the region. In the northern part of the region, the environment is subarctic; on the coasts - temperate, and in the interior - it central. Weather instability is associated with the influence of the surrounding seas and the Pacific Ocean. In the eastern regions of the peninsula, the summer heat can abruptly change to cool rain or fog with solid winds, and then heat can return.

The ideal season for fishing in summer, especially the month of June. At this time, chinook salmon entered the rivers - the most prominent representative of salmon, called the "royal salmon." This representative of salmon is distinguished by its speed and tremendous strength, which can destroy tackle in seconds, and also by the fact that after spawning, the fish dies. Chinook is found stably in several rivers - such as Bolshaya Kolpakovka, Kol, and Pymta. After hatching from eggs, young chinooks spend two years in the river, then go to sea, where they spend from three to seven years and then return to their native river to spawn. The largest salmon is the one that has spent the longest time at sea. The weight of some specimens is from twenty to thirty-six kilograms - this is a trophy salmon, which fishing enthusiasts value. And from a fifteen-kilogram salmon in a ripe state, almost three liters of red caviar are obtained. It is fishing for large fish that makes Kamchatka an attractive region for fishermen.

From August to September is the best time to catch other representatives of salmon: chum salmon and coho salmon. From September to October, in the reservoirs, there is fishing for grayling, mykizha, and kundzha - another representative of the noble salmon.

Kamchatka is famous for sport fishing. The main difference between sport fishing and amateur and commercial fishing is not making a profit or food, but a sporting competition according to specific rules. Often anglers release healthy caught fish and keep only injured ones. For athletes, the main thing is excitement, competition, and the desire to defeat an opponent and see the rarest representative of kosher salmon. Among salmon, an exciting sport of fishing is catching chinook salmon in June and coho salmon in August. Good fishing goes on chum salmon, and siwa is excellently caught on a fly.

Traveling to Kamchatka is becoming more and more popular every year. This is not only an unforgettable salmon fishing but incredible emotions from the nature of the Kamchatka Territory. Kamchatka is a land of volcanoes, a valley of geysers, springs, unique lakes, and rivers. Here, you can see brown bears, fur seals, walruses, and a vast number of birds.

Fishing tourism on the peninsula is developing. Today, various tourist trips are offered with multiple programs - walking tours, excursions to volcanoes and geysers, salmon fishing, boat trips, jeeps, visiting the capital - Petropavlovsk-Kamchatsky and other exciting places of the peninsula. You will be offered the freshest wild salmon and delicious salmon kosher caviar in hotels, shops, and markets. Many tours provide the preparation of salmon freshly caught by tourists right during fishing. The Kamchatka Territory will not leave anyone indifferent, and you will want to return to this fantastic place again.

Vostochny Bereg / Bering seafood is a well-known producer of red caviar and wild salmon, engaged in fishing on the Kamchatka Peninsula. Authentic Kamchatka products can be purchased not only on the peninsula. Can find Vostochny Bereg / Bering seafood products in retail stores, retail chains, restaurants, and cafes worldwide. Kosher products, high quality, environmental friendliness, modern technologies, and love for one's work are the main principles of the company, for which its consumers appreciate it.

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Kosher food - Bering Seafood

Salmon is a valuable and healthy product. All salmon fish are high in protein, fat content varies, but usually, salmon is not too fatty.

Salmon contains essential polyunsaturated acids: Omega-3 and Omega-6. They are necessary for the elasticity and health of the skin and hair. Also, acids help the vessels to be more vital. The hair becomes dull and brittle with a lack of these substances, and the skin dries. To avoid this, it is recommended to eat fish a couple of times a week.

Salmon is also useful for improving general circulation. B vitamins and nicotinic acid reduce the level of "bad" cholesterol and expand tiny capillaries. Studies show that the fatty acids found in salmon affect brain cells. They reduce problems with concentration, attention, and memory. Salmon holds the record for the content of phosphorus and potassium.

This fish is not used in medicine in its pure form, but numerous studies are underway on salmon. The ability of fish and caviar to influence the state of the body, slow down aging, reduce pressure, and even inhibit the growth of tumors is being studied. These properties are associated with a high concentration of fatty acids and vitamins.

All this applies specifically to wild salmon, which grew up in the clean waters of the ecologically clean zone of the Far East in Kamchatka. This is where Bering Seafood (Vostochny Bereg) produces red caviar and processes Pacific salmon.

Salmon is a storehouse of nutrients. Fish, especially cooked in a dietary way - steamed, baked- is recommended to feed weakened people with vitamin deficiencies.

Kosher food is healthy food. Salmon and red caviar are kosher products. According to the rules, only fish that contains scales and fins is allowed - this list does not include eel, catfish, sturgeon, and many others. Black caviar is also banned, but red caviar is permitted. Products for kosher meals must be natural, without any chemical additives.

Bering Seafood products (Vostochny Bereg) confirmed their quality with numerous certificates and awards. The unique technology of production and packaging allows you to keep the freshness of products for a long time without preservatives and flavorings. As a result, fish and red caviar from Bering Seafood (Vostochny Bereg) are classified as kosher products - this is a natural product of the highest quality, beneficial to health, and recommended for everyone who leads a healthy lifestyle.

Many kosher food rules may seem complicated or even absurd from the outside. But after all, kosher food is essentially not a fashionable diet, to be simple and understandable to everyone. But if someone decides to try to observe Kashrut out of interest or take care of their health, there is nothing complicated - you can safely choose salmon and red caviar from Bering Seafood (Vostochny Bereg) for your daily diet. This is only one of the aspects of the life of faithful Jews, and the observance of spiritual canons will always come first.

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Red caviar "Bering Seafood" for body recovery after COVID-19

For all people who have suffered COVID-19, the issue of restoring the body has become an acute issue. The last year and a half have become very difficult for the whole world - the emergence of a new coronavirus infection has affected all corners of the world and brought significant damage to the usual way of life and people's health. The condition is unique and poorly understood, and the consequences can be different. Many patients complain of tachycardia, hair loss, impaired immunity, brittle nails, and fatigue. Recovery from such an infection can be long, so it is essential to make it easy for your body and pay special attention to proper nutrition.

The foods recommended by doctors are fish and seafood, vegetables, fruits, poultry, nuts, and olive oil. Should pay particular attention to the use of red caviar. Many doctors advise including salmon caviar in the diet as an essential ingredient during recovery from a coronavirus infection.

The most important thing is to choose a good quality product. According to experts from the Center for Molecular Diagnostics and Epidemiology of different countries, red caviar is prescribed for many patients after COVID-19. This may be because salmon caviar is rich in micro and macro elements, healthy fats, and easily digestible proteins.

Today, salmon fish products are widely represented on the market. It is necessary to distinguish high-quality products from low-quality products to get the maximum amount of vitamins for your body. The company "Vostochny Bereg / Bering seafood" has long established itself as one of the best red caviar and salmon producers. The best fish for the production of kosher caviar comes from the Bering Sea. Kamchatka is considered the birthplace of red caviar because only there is real salmon caviar. In terms of properties and quantity of valuable substances, Vostochny Bereg / Bering seafood products are leaders because, thanks to unique technologies, red caviar is produced within four hours after being caught. For comparison, caviar coming from Alaska from other manufacturers often comes unripe. A lot of time passes from seeing to salting. As a result, caviar becomes sour and loses its taste and functional properties, for which this product is valued.

Kosher salmon caviar performs an immune-modulating function. It contains vitamin D, which reduces inflammatory responses and lung damage and promotes the release of anti-inflammatory cytokines that regulate the immune system of cells. Also, caviar, like salmon, contains zinc, which improves immunity, participates in the formation of lymphocytes, produces antibodies, and has antimicrobial activity.

Another beneficial property that salmon caviar has is melatonin, known as the "sleep hormone." Melatonin has anti-inflammatory, immune-boosting, and antioxidant properties thanks to tryptophan, the acid formed from it. After suffering a coronavirus infection, many patients complain of panic attacks, anxiety, and sleep problems. That's why it's so important to include melatonin-rich foods in your diet. Thanks to kosher red caviar, mood improves, sleep normalizes, and nervousness decreases.

Red caviar is a unique product. It contains almost 600% of the daily requirement of vitamin B12, which helps prevent iron deficiency anemia. It is rich in healthy omega-3 fats that help prevent cardiovascular disease. Salmon caviar contains more protein than meat - 30 grams of protein per 100 grams of the product. In addition, kosher red caviar has a lot of rare vitamins. One hundred grams of the product contains about 100% of the daily requirement for vitamin D, 50% of the daily need for vitamin E, and 75% of the daily requirement for magnesium, which is necessary for the nervous system. Red caviar is rich in selenium, which nutritionists call a trace element for active longevity because it is involved in protein biosynthesis.

General practitioners in their interviews say that after COVID-19, it is best to pay attention to the Mediterranean diet. This diet is fatty fish, seafood, fresh vegetables, eggs, olives, and olive oil. Excellent addition to the Mediterranean diet is red caviar, which the doctor advises consuming about 20 grams daily per meal.

A common reason for visiting doctors after suffering COVID-19 is the problem of hair loss. This is due primarily to the fact that there is a lack of zinc, biotin, and iron in the body. Therefore, eating foods with these substances is essential - offal, salmon, red caviar, seafood, herbs, vegetables, berries and fruits, and nuts. The inclusion of kosher salmon caviar in the diet will help normalize ferritin, which is responsible for the health and beauty of hair, and zinc, which promotes the regeneration of new cells in hair follicles.

Fighting the disease and recovering from it is an energy-consuming process. The food must be easily digestible and high in calories. Doctors advise avoiding frying foods, steaming, and eating plenty of vegetables and fruits. Grilled salmon, seafood salad, light bruschettas with red caviar - can become a daily healthy and tasty diet for any person who cares about their health.

Salmon caviar is a natural superfood with a fantastic taste and is also rich in unique vitamins and macronutrients that contribute to the speedy recovery of patients after COVID-19. Today, many restaurants have red caviar on their menu - this is a sign of the restaurant's level. Red caviar is an obligatory snack on the festive table and a favorite delicacy for ordinary people. For more than twenty years, the Vostochny Bereg / Bering seafood company has been supplying high-quality salmon and real red wild salmon caviar to the world's markets. The company is valued for its colossal experience, product quality, environmental friendliness, and love for its work. That is why the company's products are in demand in Kamchatka and twelve countries of the world. Vostochny Bereg / Bering seafood is a real expert in the unique production of granular caviar and Far Eastern salmon, which are essential for the diet of people with reduced immunity after suffering a coronavirus infection.

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Star Salmon Diet

Nearly fifteen years ago, dermatologist Nicola Perricone, MD, introduced new unique nutrition designed to support youth and beauty. The doctor not only created a new approach to food but also developed special supplements and lotions, which, according to him, prolong life. Many Hollywood stars became fans of the Perricone method - Julia Roberts, Courteney Cox, Heidi Klum, Bruce Willis. Dr. Perricone, in his writings, talks about the leading superfood that will help maintain longevity and health - salmon. In many books and works, this principle of nutrition has been called the "salmon diet."

Perricone's approach has earned him worldwide fame: he has been featured on talk shows, published in newspapers and magazines, published eight authored books and several television reports about the new method of nutrition, and his lines of supplements and care "salmon diet" went on sale. In prestigious department stores in America and the doctor's store in New York.

The main culprit of the body's aging is the inflammatory processes that trigger low-quality food. Perricone's idea of ​​nutrition is that wrinkles, skin rashes, acne, acne, and skin aging are caused by an unbalanced diet and poor food choices. Perricone advises eating foods rich in protein and omega-3 fatty acids, with salmon, red caviar, shellfish, shrimp, squid, and other fish and seafood being the main "good" foods.

Why exactly do salmon and salmon caviar play such an essential role in the proper functioning of the human body? This fish is a real storehouse of vitamins. Salmon and salmon caviar from the Far East are incredibly valued. Delicious Kamchatka salmon and fresh red caviar are supplied to the market by the Vostochny Bereg / Bering seafood manufacturer. The high quality of products, long-term company experience, environmental friendliness, and modern technologies allow consumers to buy real red caviar and impeccable wild salmon.

Salmon fish is a marine inhabitant that has been popular with northern peoples since ancient times. Salmon was on the table of the Vikings, and British and Scottish monks constantly used fish in court. Salmon is called the "king of fish" due to its beneficial properties and rich composition. Sea real salmon contains a lot of protein and fat, and the calorie content is low - only 172 calories per 100 grams. The ratio of proteins, fats, and carbohydrates makes this fish unique.

Salmon is rich in polyunsaturated acids, Omega-3 and Omega-6, vitamins A, E, B, and D, essential amino acids, and trace elements: potassium, magnesium, phosphorus, iron, molybdenum, and others. Fish is very nutritious; it quickly satisfies hunger but leaves a feeling of lightness. Fish is digested by 98% of the body.

Salmon caviar began to gain popularity only in the 19th century. The French tasted this delicacy and even began to open unique caviar houses. In such places, secular life reigned - the serving of salmon was accompanied by a ritual, fish and red caviar were served on silver trays, and everyone was invited to know. In Russia, salmon caviar was also an expensive delicacy for a long time and was brought especially for kings and nobles. Today, this product has become more affordable, and not a single festive table is complete without red caviar. Salmon roe contains a large amount of good cholesterol, which helps reduce the number of low-density lipoproteins responsible for the formation of atherosclerotic plaques.

Thanks to such a rich composition, the "salmon diet" has found its adherents. Athletes are happy to include salmon on the menu when they want to build muscle and quickly restore muscle fibers. And the fair sex loves salmon for the opportunity to maintain a good figure and get rid of cellulite. In addition, with the daily use of salmon, the skin acquires a healthy color and freshness, the condition of the nails improves, and the hair gets a beautiful shine.

The diet should consist of protein foods - salmon, seafood, red caviar, eggs, vegetables, avocados, beans, oatmeal, nuts, and olives. Dr. Perricone advises eliminating fast carbohydrates, alcohol, duck, beef, fruit, coffee, pasta, pickles, rice, sugar, and hard cheese from your menu. In addition to nutrition, the doctor advises adding exercise for thirty minutes a day.

Products from Perricone's "good" list have a low glycemic index, and according to the doctor, it is the index that contributes to body edema, which is harmful to human health. It is advisable to divide the diet into five meals and drink eight to ten glasses of clean water per day. The optimal duration of the diet is five to seven days. The principle of nutrition from Perricone can be used as fasting days, arranging a "salmon day" for yourself.

Famous actress Julia Roberts is a big fan of Nicholas Perricone's diet. In an interview, she shared that she adds salmon to every meal. Before breakfast, Julia drinks a glass of water with lemon. For breakfast, she prefers an omelet with salmon; for lunch - steamed salmon; and for dinner - salmon steak and fresh vegetables as a snack - a green apple and nuts. Julia Roberts looks much younger than her years, and, in her opinion, the merit is precisely in the diet that she constantly observes.

Salmon can be consumed boiled, steamed, grilled, salted, and canned. You can add various spices, mix with vegetables, and prepare sauces; for example, creamy sauce with red caviar is perfect for fish. Thanks to the salmon diet, the body is not overloaded, while feeling full, a surge of strength and energy.

When choosing salmon and seafood, you should pay attention to the quality of the products. Kamchatka products from the Bering Sea are recognized as the freshest and healthiest, which cannot be said about products from Alaska - the quality of such caviar is relatively low: a lot of time passes from catching to salting, the caviar becomes sour, which means it loses its taste and most micro and macro elements. Salmon and red caviar from the company "Vostochny Bereg / Bering seafood" guarantees quality, freshness, and health benefits. The company's products are known in twelve countries worldwide and are presented in retail stores and large retail chains.

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The Kamchatka Territory is the world standard for the production of Red Caviar

Kamchatka is a land of incredible beauty and natural wealth. It attracts an abundance of unique natural resources - volcanoes, geysers, waterfalls, and glaciers. There is no industry on the peninsula, so nature and ecology are preserved in their original form.

Extraction of caviar in Kamchatka.

The "gold" of the Kamchatka Territory is red caviar. This wild but beautiful corner of our planet is the leading supplier of salmon caviar, unique in terms of its valuable properties and taste. From mid-July to early August, salmon make their way from the Pacific Ocean to the fresh waters of Kamchatka. This time is called "red poutine" - the golden period for true connoisseurs of red caviar. Fish enter freshwater rivers to spawn. A remarkable fact is that the salmon returns to the very river where it was born. This is such a difficult path that each egg makes before getting to our table. But what makes the caviar caught in these parts particular is that the Kamchatka Peninsula is the only place on the entire globe where salmon is seen at a distance of 400 meters from the shore with seines. Caught live fish is delivered to the fish pumps with the help of small barges filled with seawater, further along, the pipes - to the factories located right on the coast of the peninsula. Thus, during the "red season," the world's best raw caviar is harvested from the freshest fish.

Vostochny Bereg - is the industry's gold standard.

The Vostochny Bereg (Bering Seafood) fish processing plant is located in the village of Ivashka on the North-Eastern coast of the Kamchatka Territory. The plant processes up to 600 tons of salmon fish per day. The plant is equipped with the latest technology and is entirely autonomous. During the Putin season, from June to August, the company operates around the clock.

Three types of red caviar are produced here at once - salted, granular salted frozen, and frozen in ovaries.

Salmon roe is prepared in several ways without the use of preservatives. Red caviar for sale in ovaries is immediately sent for shock freezing - it is sent to enterprises that process caviar at their bases according to their recipe.

But most of the salmon caviar goes to the caviar shop - one of the most critical places in the plant. The main person in such a workshop is the caviar master - he oversees the entire production process - from punching and releasing the yastik from the film to salting. In brine - a solution of salt and water, caviar falls for several minutes, then a centrifuge waits for it, where it is freed from excess moisture. After that, the caviar enters the viewing table, where the purity and transparency of the product are checked. And only then is the caviar packed. At the same time, thanks to innovative packaging solutions, it is possible to avoid the addition of preservatives. Even chilled caviar gets on the table to the consumer in a new and environmentally-friendly form.

Salted-frozen caviar is also salted without adding preservatives, packed in plastic containers, and then subjected to shock freezing.

The superiority of “Vostochny Bereg” (Bering Seafood) salmon caviar over Alaska caviar.

In the United States, wild salmon is harvested and processed in factories in Alaska. If we talk about equipment, then it is inferior to factories in the Kamchatka Territory. But the natural infrastructure of Alaska itself cannot ensure the freshness and taste of the salmon and red caviar harvested at the level represented on the Kamchatka Peninsula by the Vostochny Bereg (Bering Seafood) company. The first and foremost difference is that in Kamchatka, salmon is harvested at no more than 400 meters from the shore with nets. Thus, no more than four hours pass from the catch of fish to its packaging. In factories in Alaska, the production cycle is much longer, so caviar produced in Alaska loses its taste and functional qualities.

The second factor that distinguishes the caviar of the “Vostochny Bereg” (Bering Seafood) fish processing plant from the caviar produced at the factories of Alaska is the size of the salmon population. The waters of Alaska cannot provide the volume of fish and red caviar production that the coast of the Kamchatka Territory has. Because of this factor, salmon in Alaska are caught right out of the sea, even before the fish have completed the cycle of preparation for spawning. Caviar with this production method does not have time to ripen - this affects the appearance of the eggs (they lose their shape and become sour), the taste, and the content of nutrients and trace elements.

Red caviar “Vostochny Bereg” (Bering Seafood) is a kosher product of the highest quality.

Separately, I would like to note another undoubted advantage of the red caviar of the “Vostochny Bereg” (Bering Seafood) trademark - it is accessibility for followers of Judaism.

A fish that has fins and scales and is capable of spawning can be considered kosher. Red caviar of salmon fish and the salmon family itself fully comply with these parameters. And the absence of preservatives, dyes, and flavorings makes “Vostochny Bereg” (Bering Seafood) kosher salmon caviar very popular among the Jewish people.

"Kosher" in Yiddish means "suitable" or "clean" this concept implies the complete exclusion of even minimal harm to health when consumed. Therefore, kosher food is suitable for everyone who carefully monitors their diet and prefers only the highest quality products.

Export of Kamchatka caviar “Vostochny Bereg” (Bering Seafood).

“Vostochny Bereg” (Bering Seafood) managed to bring caviar production to an entirely new level. Thanks to innovative equipment and the highest level of personnel, it takes no more than four hours from catching fish to packing caviar. And advanced packaging solutions ensure that great taste and all valuable properties are preserved without adding preservatives.

The next task is to send caviar and fish to consumers and, at the same time, preserve all the valuable qualities of the product. All plant products are assembled in refrigerated warehouses. Delivery of fish takes place under strict temperature control at all stages of transportation.

Therefore, “Vostochny Bereg” (Bering Seafood) provides the end consumer, wherever he is in the world, with the opportunity to taste the freshest Kamchatka red caviar with excellent taste.