Salmon caviar and fish on the Kamchatka Peninsula “Bering Seafood” (Vostochny Bereg) – its new superfoods

The hype surrounding superfoods is seen by many as a mere marketing strategy. People may have high hopes that these foods will protect them from chronic illness and that eating one or two will undo the damage of an unhealthy diet. Therefore, many experts often try to avoid the term “superfood.”

On the other hand, many doctors and nutritionists believe that some foods may be healthier than others. In addition to essential vitamins and nutrients, many fruits, vegetables, and fish products contain health-promoting compounds. Red caviar and salmon are among the most popular superfoods rich in nutrients.


You will find the following types of salmon:

King salmon or salmon prince, as the Japanese call this fish. Behind these names is the famous Chinook salmon. It belongs to a large group of Pacific salmon. Adults are enormous, with some reaching lengths of 180 cm or more. The catch of a fish weighing 61.2 kg has been officially registered.

Atlantic salmon. Representatives of this type are considered to be over 100 years old. The average lifespan is 13 years. Since salmon live in the oceans and lakes, all representatives of this species are divided into the Atlantic Ocean and lakes.

Silver salmon or coho salmon. This is a relatively large fish, reaching a length of 108 cm. Your other family is distinguished by the bright silver color of their scales.

Sockeye salmon or red salmon. Named the fish after a particular color. The body shape of sea creatures resembles salmon. Her body is bright red, and her head is green.


The salmon subfamily can be divided into two large groups: Pacific, wild, natural, or noble. Marine life in the Pacific includes pink salmon, salmon, coho salmon, sockeye salmon, and other species. Located on the Bering Sea coast of the Kamchatka Peninsula, it is the production center for salmon roe and fish “Bering Seafood” (Vostochny Bereg). There are three types of salmon on the salmon roe “Bering Seafood” (Vostochny Bereg): sockeye salmon and pink salmon. Salmon roe is usually not consumed as a separate dish or as a different snack. Instead, it is often used as a spread on baguettes, a sauce for potato dishes, or even a side dish. If you don’t like the fishy taste, one of the unique features of red caviar is that its grains are so small that you can put them in a salad and most likely not even taste fishy, but it will still bring not only exciting flavor dish but also health benefits. Red caviar is high in fat, so experts warn not to overdo it with serving size or frequency of consumption. It is recommended to use it no more than twice a week. “Most people do not consume caviar regularly because it is expensive and considered a delicacy,” experts say. “It’s always good to keep track of how much you eat. Too much of a good thing isn’t always a good thing because it can increase triglyceride and cholesterol levels.”

In addition, doctors emphasize that caviar is still an excellent tool for improving health. “Red caviar is not intended to be eaten a lot; it is more likely to be sprinkled on food or eaten with a teaspoon,” advises the doctor.

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