Another exclusive innovation that restaurateur businessmen are actively introducing into the the markets this year is snail caviar. According to the assurance of the top chefs, a crouton of rye bread under tomato slice, snail pearl caviar and cream (or with freshly squeezed olive oil) is a true recipe for gastronomic ecstasy.
In European countries, one hundred grams of caviar of grape snails cost around 230 pounds. But for domestic fans of culinary delights they sell snail caviar at a significantly reduced price list.
What are the valuable properties of snail caviar?
You can tell a lot about the usefulness and nutritional qualities of the “pearls of Aphrodite.” It is the source of a large amount of provitamin A, which acts similarly to vitamin C:strengthens the immune system, regenerates blood vessels, normalises the work of our eyes. But provitamin A is able to stock up for the future and does not cause allergies.
Vitamin D is indispensable in the absorption of calcium for strengthening and maturing bone tissue in children and adults. This is essential for expectant mothers and women who are breastfeeding to prevent childhood rickets.
Caviar is saturated with ultra-useful vitamin E which is equated with sex hormones, because it balances the metabolism in the human endocrine system and, in addition, restores cells and cleanses toxins of lipocyte tissue (helping to maintain a slim figure).
Caviar is very rich in B vitamins, iodine, iron and phosphorus, as well as other minerals and nutrients that are necessary for the proper functioning of organs, layers of the dermis. It also normalises blood pressure and raises haemoglobin. This is because the essential amino acids of caviar are mainly proteins such as globulins and albumin.
In snail caviar, fats are characterized by a higher iodine number than the fats of other animals or birds, and contain many essential omega-3 and omega-6 fatty acids.
The snail caviar season lasts from spring to autumn
When the air temperature drops to 25 in winter, the mollusks burrow into the ground and fall asleep. During the winter time, mollusks are planted in boxes with wooden chips where they perfectly pass this season.
When a large order should be delivered in the winter month, the snails are waked up under a warm shower, fed for a couple of days, after which they can be cooked.
In spring, the temperature rises to +15 degrees and the snails themselves come out of hibernation. During the winter sleep, they rapidly lose weight and then put it on. In the wild recovery takes four weeks and more.
Snails are bisexual creatures. They have both female and male organs. During replication they exchange sex cells, fertilising one another at a time.
In wildlife, grape snails produce eggs once a year, in the spring or in the fall. Under favorable conditions on the farm they lay eggs twice a year. The latest European techniques can increase this number to three or even five. In good conditions, the snail lives on a farm for 6-9 years, in nature it lives no more than 5 years.