Russian Businessman Andrey Germash - About The "Red Gold" of Kamchatka

 All over the world, red caviar is considered a sign of an elegant table. It isn't easy to imagine a celebration or a secular dinner without this delicacy. In the land of the rising sun, it is called - ikura, and in the west, it is often called "Russian." Most inhabitants consider this salmon product to be delicious only because of its taste, but this product also has unique beneficial properties. Andrey Germash, a Russian businessman, director, and founder of the largest company for the production and supply of red caviar "VostochnyBereg" (East coast), is a specialist in the field of the fishing industry, so that he can give an honest expert opinion on this matter.

The history of the rise in popularity of red caviar is surprising. The inhabitants of the Far East practically built it into a cult; for the northern indigenous population, it was almost a substitute for bread. Families of fishermen used this product in all forms: fresh, boiled, fried, and dried. It was a nutritious, very healthy, and tasty product for them. But already, at the beginning of the 20th century, red caviar began to be salted. In this familiar form for you and me, it became trendy and, in fact, only treated it with saline. The price of it began to rise along with the growth of popularity. And now, few people dared to give it away for nothing.

"VostochnyBereg" (East coast) - the company of Russian businessman Andrey Germash, has been engaged in salmon fish for about 20 years, production and processing. All production is located in Kamchatka, on the east coast - from catch to packaging. This allows us to maintain the quality and safety of products at a high level. All lovers of this product know? What red caviar may differ depending on the manufacturer. Eggs may vary in taste, size, and color. It depends on the source of "red gold" - a type of salmon fish: chinook salmon, chum salmon, pink salmon, salmon, sockeye salmon, coho salmon, trout, trout, taimen. Regardless of the difference in taste and color, the main thing that unites the varieties of red caviar is its valuable properties. They are the same for her.

Red caviar is one of the most valuable foods with nutritional properties. It does not contain fats and carbohydrates and exceeds meat and dairy products in calories. It contains proteins easily absorbed in the body, unlike protein from meat and milk.

At first glance, it seems that caviar production technology is a reasonably straightforward process. It appears that this is all: eggs are freed from membranes, passed through a special sieve to sort by diameter, and salted in salt and brine. However, experts from Kamchatka to Vladivostok know that advanced production technologies and unique packaging solutions can preserve the beneficial properties and great taste of caviar - without preservatives. Andrey Germash, a Russian businessman from Kamchatka, created such a company. He has the right to be proud of his production and the result of his work, to represent the brand in the international fish market. Unique fresh caviar will be on your table, even after defrosting. And this fantastic fact is reliable - contrary to the opinion of many, the caviar of the company Andrey Germash"VostochnyBereg" (East coast) can be frozen. After it, it will not lose anything in its properties and taste. It's all about the unique production technology.

Yes, red caviar is one of the most expensive food products and therefore is called the royal delicacy. And knowing about all its qualities, you will not resist and get the coveted jar of "red gold."