Kawior czarny lub czerwony

Description

Black caviar (sturgeon roe) and red caviar (salmon or trout roe) are pearly, delicate balls with a shiny skin; black has a more subtle, buttery-meaty flavor, while red is more pronounced, salty, and olive-like. Both types are rich in high-quality protein, polyunsaturated omega-3 fatty acids, vitamins D and B12, and minerals such as selenium and iodine, which support heart health, cognitive functions, and metabolism, although they also contain a fair amount of salt and calories, so moderation is advisable. In the kitchen, caviar is used as an exquisite addition to blinis, buttered toast, eggs, sushi, salads, or fresh seafood; it pairs wonderfully with sour cream, delicate bread, and chilled champagne or vodka. Store it chilled in its original packaging at 0–4°C, and consume within 24–48 hours after opening; freezing is possible, but it may affect the texture.