Caviar from salmon species (salmon, trout, pink salmon, chum salmon, coho salmon, chinook salmon). Has a salty taste, sometimes with bitterness. In terms of beneficial properties and composition, caviar of different fish is practically the same, differs only in size, appearance and taste. Caviar is a high-quality taste delicacy. Contains proteins, iodine, phosphorus, iron, potassium, folic acid, fatty acids, vitamins A, D and E. Caviar is served as an independent appetizer, sandwiches, tartlets, tartines, rolls and sushi are prepared with it. Goes well with butter. Caviar is added to salads, used as a filling for pancakes and other flour products, sauces for fish and seafood are prepared based on it. Often various dishes are decorated with caviar. A teaspoon contains about 12 grams of caviar, a tablespoon - 30 grams.