Where pink salmon is found: description and photo, habitats. Pink salmon - interesting features of a bright representative of salmon fish What species does pink salmon belong to

Pink salmon is a fish of the salmon family. The second name of this fish is pink salmon.

Pink salmon got its name from the hump that appears on the backs of males during the spawning season. It is found both in the seas and in fresh water in cold climates. Average length 40 cm, average weight 1.2 kg.

During the spawning period, it is not advisable to catch pink salmon, since its meat is tasteless. If pink salmon is caught on time, then its meat is distinguished by amazing taste. Like all salmon, pink salmon is considered a red fish. It is rich in fat-soluble vitamins and trace elements.

Calorie pink salmon

Pink salmon is a high protein food. The calorie content of raw pink salmon is 116 kcal per 100 g. Boiled pink salmon contains 168 kcal. And 100 g of fried pink salmon contains 281 kcal. The energy value of baked pink salmon is 184 kcal. Excessive consumption of pink salmon can lead to excess weight.

Nutritional value per 100 grams:

Useful properties of pink salmon

Pink salmon meat is balanced and nutritious, it is a source of vitamin PP, pyridoxine, sodium and fluorine. Also, fish contains fatty acids and fat-soluble and water-soluble vitamins B12. Not without reason, many peoples of the North from time immemorial ate this fish and were distinguished by amazing health. This fish delicacy, when eaten regularly, can make up for the lack of many trace elements and vitamins in the body.

The most valuable in this regard are polyunsaturated fatty acids Omega-3, which are present in excess in the meat of this fish. These acids are also called vitamins of youth, since they are responsible for the aging process. They favorably affect the structure and activity of cell membranes.

Vitamin PP or nicotinic acid is quite difficult to find in other foods, it is a trace element necessary for the proper functioning of higher nervous system And gastrointestinal tract. Sodium is indispensable at work circulatory system and water metabolism, and without fluorine, the processes of hematopoiesis and bone metabolism are impossible (it is also a prophylactic against caries). Therefore, pink salmon must be included in the diet of every person who cares about their health.

Scientists from the University of Pittsburgh (USA) found that omega-3 fatty acids, which are rich in fatty fish varieties, have a positive effect on brain regions associated with emotions. Regular consumption of these fish prevents cardiovascular diseases, hypertension and, accordingly, sudden death from strokes and heart attacks.

100g of pink salmon contains:

Water: 54.1 g
Proteins: 22.1 g
Fat: 90 g
Unsaturated fatty acids: 1. 5 g
Cholesterol: 83.0 mg
Ash:14 . 8 g
Vitamin B1: 0.3 mg
Vitamin B2: 0.2 mg
Vitamin PP: 4.6 mg
Iron: 0.7 mg
Potassium: 278.0 mg
Calcium: 40.0 mg
Magnesium: 29.0 mg
Sodium: 5343.0 mg
Phosphorus: 128.0 mg
Chlorine: 165.0 mg
Molybdenum: 4.0 mcg
Nickel: 6.0 mcg
Fluorine: 430.0 mcg
Chromium: 55.0 mcg
Zinc: 700.0 mcg

Calorie pink salmon: 169.4 kcal.

Dangerous properties of pink salmon

Pink salmon is contraindicated for those who are allergic to fish.

People suffering from chronic liver diseases, as well as diseases of the gastrointestinal tract, should use this product with caution so as not to cause an exacerbation of the disease.

Fishing is always great, especially if the exciting process ends with a long-awaited catch. Going for valuable trophies, both professional fishermen and amateurs dream of catching one of the most common representatives of the salmon family - pink salmon. What does pink salmon look like, how are they affected by the seasons when pink salmon spawn, and what kind of gear should be used to return with the desired prey?

Of the entire huge family, it is the fish of this species that is the smallest representative in size - it rarely grows more than 40 cm. The weight is also not impressive - it does not exceed 2-5 kg, but there is information that a lucky fisherman caught a trophy specimen weighing 12 kg. You can meet a sea beauty not only in salt waters - not so long ago she was launched into freshwater lakes, where she successfully took root.

Coloring varies from location: while the fish is in the cold waters of the ocean, it has gray shade with a blue tint. , which usually occurs in nearby rivers, becomes lighter. The color of the belly is white, but when pink salmon migrates to fresh waters, it becomes yellowish. The scales are very small, easily removed.

The fins are short, there is also a “fatty” fin, rare for this species of fish. The head is slightly elongated, ending in a wide mouth. The description can end with a distinctive feature, which became the reason for the name. His pink salmon received thanks to males - it is they, unlike females, who have a large hump on their backs. Interestingly, the hump begins to grow only after being sent to spawn in fresh river waters.

The characteristics of the predator are similar, but there are several differences. Pink salmon is often compared, another popular and numerous member of the family. What is the difference between chum salmon and pink salmon? Main differences:

• size (keta is larger);
• coloring;
• caviar size (in pink salmon it is smaller);
• habits of fry (after birth, chum salmon babies immediately go to the open spaces of the ocean, in pink salmon, young growth remains in river reservoirs until they grow up);
• both chum salmon and pink salmon have useful properties, but differ in taste (pink salmon meat is tougher, with a large number of calories).

Another different feature is that due to the prevalence of fish, its cost is much lower than other varieties, despite the fact that pink salmon and salmon are the same family.

Where does it live, the main diet of fish

Pink salmon is an inhabitant of the depths of the Pacific or Northern Arctic Ocean. The spawning family goes to the rivers. How in fresh water oemah, and in salty waters, it tries to stay near the surface, avoids great depths and pits.

Photo 1. Pink salmon goes to rivers to spawn.

Interesting! IN sea ​​depths pink salmon does not return, because after spawning it stops feeding. Having laid eggs, the fish dies - the spawning time is the last stage of a short life.

The diet of a valuable family consists of fry, young small fish, crustaceans. Since the fish grows quickly, they need a lot of food, so pink salmon goes hunting at any time of the day. Thanks to this feature, even a novice angler will be able to successfully catch a predator.

Features of predator behavior in different seasons of the year

Photo 2. In a wedding dress.

Pink salmon is a conductive fish most life in migration. In winter and autumn, he prefers to stay in sea ​​waters. At the age of two years, it goes to spawn, which takes place in the month of August (in Russia, spawning time may vary - in Kamchatka it begins in July, in Sakhalin - in June). During a long journey, females and males lose their caution, feeding heavily, and become easy prey for fishermen and animals impatiently waiting for a fish school in the mouths of rivers.

Interesting! Until now, even scientists cannot find an explanation for the fact that pink salmon returns to spawn in the river where it was born. There are many hypotheses - the predator feels a familiar smell, the bottom (its features), the consistency or composition of the water.

Having reached their goal, the fish prepare to lay their eggs. The female digs a small hole with her fins, after fertilization she lays eggs in it, after which, together with the male, she closes the nest with sand and stones.

It takes about three months for the fry to appear, but young fish are in no hurry to go to salty reservoirs. Only with the advent of spring (by this period, pink salmon grows up to 3 cm), fry migrate in large schools into the sea. The path is long and difficult - most of the river and marine life prey on young fish. Until the next year, pink salmon feeds intensively, after which it returns along the already familiar path to breed and die.

Catching pink salmon: when to go hunting for a valuable predator, and what gear is better to use

You can catch pink salmon in the river only before spawning (it is found there from spring to mid-summer), and it goes easily both for spinning and. The bait is usually red caviar, rolled up with a tight tourniquet. Of the spinners for catching a predator, it is used, preferably in a bright color. reacts badly, preferring to swim past.

Important! You can make the bait more attractive for pink salmon simply - just attach it to the lure:

• bright feathers;
• threads;
• strips of colored plastic.

The preferred color, which representatives of the salmon family actively go for, is bright blue, purple, orange.

A feature of the bite of males is that the bite is fast, sometimes almost not felt. After hooking, there are few jerks - often only 1-2. Several times pink salmon can jump out of the water, but this rarely happens. It is much more difficult to catch a female, having fallen on a hook, she begins to rush about wildly, often breaking loose.

During spawning, it is impossible to catch a predator with a fishing rod or spinning rod - the fish completely stops feeding and does not respond to baits. You can use nets or a tee (the so-called cat), but this catching option is prohibited by law and is punishable as poaching.

Photo 3. Fly fishing is a catchy way for pink salmon.

Pink salmon caught before spawning is of great value - the meat is elastic, has excellent taste. After spawning, the fish becomes loose and tough; in cooking, you can use it only in the form of minced meat. It is rarely caught at this time.

Pink salmon fishing is an entertaining process, and with the onset of the summer period, hundreds of professionals and amateurs go hunting for valuable prey. It doesn't matter if luck smiled, because the most important thing in fishing is to relax your soul and body, enjoying every minute.

Pink salmon- fish, the length of which reaches about 38 cm, while the weight is about 2.2 kg. Among other representatives of the Salmon family, it is the smallest. The appearance of the fish directly depends on the place where it lives. In the ocean, pink salmon looks like this: it is painted in a pale blue color with a silvery tint. In the rivers, the fish becomes paler and acquires a yellow color of the abdomen and a gray back (see photo). In males, after spawning, a hump appears behind the head, which is the reason for the corresponding name of this fish. It is on this basis that males are distinguished from females. Pink salmon lives for only a few years.

The fish are sold in large assortment: whole carcasses, fillets, belly, back, steaks, etc.

The taste of pink salmon is delicate, most of all such fish resembles salmon and trout. The only difference is the juiciness of the meat. Pink salmon is drier. The smell of fresh fish is subtle. Sharp notes indicate that the product has begun to deteriorate. The smell of fried pink salmon is unpleasant. However, it is very simple to eliminate it: before cooking, the meat of this fish is treated with lemon juice or diluted balsamic vinegar.

How to distinguish pink salmon from chum salmon, salmon, salmon, sim, trout?

Comparing pink salmon and salmon practically does not make sense, since the former belongs to the salmon family, and the latter is already the collective name of all fish species that belong to this family (pink salmon, salmon, chum salmon, etc.). Sometimes pink salmon can be called salmon. In this regard, it is necessary to give a small comparative characteristic such salmon fish as chum salmon, salmon, and understand how they differ from pink salmon.

Distinguish pink salmon from chum salmon possible by the following signs:

Weight. The difference in weight is 6 kg. An adult chum salmon weighs about 8 kilograms, and the weight of pink salmon ranges from 1.5 to 2.2 kilograms.

Meat color. Pink salmon has reddish meat, unlike chum salmon, which has pink meat with a light tint.

Scales. In pink salmon, it is small, with dark spots on the back and tail and with a white belly, in chum salmon there are no black spots. Also, the latter has silvery and larger scales.

The difference between salmon and pink salmon starts with appearance and ends with use in cooking. The males of the last fish, unlike the first, during the spawning period grow the so-called hump, from which the name came. Also, pink salmon belongs to the Pacific genus of salmon, and salmon belongs to the Atlantic. In addition, the latter type of fish is much larger (it can reach one and a half meters in length), and the first can reach only seventy-six centimeters in length. As for culinary differences, here many chefs claim that salmon meat, unlike pink salmon meat, is quite dense, therefore it is used as a cut for rolls and sandwiches. Still need to say about the taste of the two fish. Pink salmon is less tasty, not juicy enough and tougher than salmon. There is also a significant difference in the price of the product. Salmon, unlike pink salmon, is very expensive and therefore not available to every consumer.

Pink salmon is different from sima according to several criteria. Firstly, the body of the first fish is covered with large spots, and the body of the second is covered with small ones. Secondly, the eyes of pink salmon are large, while those of Sims are small, in the form of beads. Thirdly, in the latter, unlike the former, the teeth are quite sharp, not very small and are present on the tongue. Fourthly, pink salmon have softer gills than Sims. Fifthly, the Sim's scales are much larger and can be easily removed without sticking to the hands. Sixth, pink salmon meat is less fatty than sima meat.

Concerning differences between pink salmon and trout, then the latter meat is much fatter than the former. Also, the weight of trout can reach more than twenty kilograms, and the average weight of pink salmon is about two kilograms. The latter has a hump on its back, while the former does not. In addition, on the side of the trout, unlike pink salmon, there is a red stripe, and the whole body is dotted with small dark spots.

How to choose and store?

When choosing pink salmon, first of all, you should consider the purpose of the purchase, that is, you need to decide in advance what you are going to cook from it. Buy with a carcass head only if your goal is stuffing fish or making soup from it. Otherwise, choose options without a head, as this is an extra waste.

To buy high-quality and freshest fish, use the following recommendations:

• If you choose a whole carcass, then pay attention to the color of the abdomen: it should be pink. Yellow indicates damage to the product.
• Look at the gills of the fish, if they become green and slimy, the fish is spoiled. Quality pink salmon have red gills.
• Pay attention to the eyes: they should be transparent, without clouding. Otherwise, the purchase should be abandoned.
• It's also worth looking at the tail. A winded, dried tail will testify to spoilage of the fish.
• Particular attention should be paid to the condition of the skin: it should fit snugly against the meat, be absolutely clean and not damaged. If the skin is easily separated from the carcass, you should refuse to buy it, since the fish was stored for a long time and most likely in violation of storage standards.
• When choosing a fillet, pay attention to the color of the meat: it should be pink. White color is a sign that the fish has been frozen. Dishes from such pink salmon will be dry, no matter what you do.
• You should not buy fish that has characteristic bloody smudges or bruises.
• When buying fish in the store, pay attention to the fact that whole carcasses should be placed under the ice, and fillets above it.
• Press your finger on the selected pink salmon: the shape of the fish should be restored almost immediately.

It is worth storing the fish by first wrapping it in parchment paper or cling film. If you bought a whole carcass, then place a few pieces of ice in the abdomen and send it to the shelf near the freezer. In this state, pink salmon will keep fresh for about 3 days. When frozen, the storage time increases to 3 weeks.

Beneficial features

The benefits of pink salmon are due to the presence of various substances that are necessary for the normal functioning of the body. The composition of the fish includes omega-3 fatty acids, which have the ability to reduce the amount of cholesterol in the blood, normalize blood pressure and increase the protective sheath of nerve cells.

Pink salmon is an excellent source of vitamin D, which is involved in the formation of bone tissue and reduces the risk of osteoporosis and rickets.

The protein contained in pink salmon is absorbed much faster than meat. There is in this fish such a substance as glutothione, which destroys foreign cells and increases protective functions organism. Pink salmon has a positive effect on the activity of the cardiovascular system. There are no sugars and carbohydrates in the fish, so it is allowed to be consumed in case of diabetes.

Pink salmon is quite satisfying, but at the same time a low-calorie product, so you can safely include it in your diet without fear of ruining your figure.

Given the presence of a large amount of vitamin PP and vitamin B6, the consumption of fish normalizes the functioning of the nervous system and digestion. Sodium, which is part of pink salmon, is necessary to maintain the water-salt balance in the body. There is phosphorus in pink salmon, which is involved in the restoration of bone tissue, as well as fluorine, which is involved in hematopoiesis.

Due to its extensive health benefits, it is recommended for people of all ages to include such fish in their diet.

Pink salmon during pregnancy is very useful, so you can safely eat fish, but adhering to a certain dose. The daily norm of the product eaten is no more than one hundred and fifty grams, and you can feast on it no more than three times a week.

Pink salmon at breastfeeding also recommended. This fish can be eaten only four months after giving birth in boiled or steam form. For the first time, you need to eat no more than thirty grams of fish. If within two days the baby feels good, then you can continue to eat pink salmon, but not more than twice a week. The norm of fish eaten per week is no more than four hundred grams. When the baby is six months old, you can try to eat baked fish with vegetables.

Pink salmon with pancreatitis is allowed to eat, but only three months after the disease has subsided. It is advisable to eat fish in boiled form and not more than twice a week. During the period of stable remission, you can cook steam cutlets and meatballs from pink salmon fillet. In acute forms of the disease, this fish is not recommended.

Use in cooking

Pink salmon is a fairly popular fish in cooking, as it is an excellent independent product, and it is also used in recipes for various dishes. Fish can be subjected to various heat treatments: stew, bake, boil, fry, steam, and also grilled. It can also be salted and marinated.

Pink salmon is used to prepare first and second courses, and it is also included in the recipe for a variety of snacks, salads, meatballs, pies and much more.

How to properly cut and clean fish?

“How to properly cut and clean pink salmon?” - the question is quite serious, so it needs to be approached more thoroughly, because the taste of the fish depends on it.

So, to fillet pink salmon at home, you only need a small knife, which is usually used to cut vegetables. First you need to clean the pink salmon from the scales. This is done like this: carefully peel off the scales, starting from the tail and ending with the head. When the scales are removed, the fish should be rinsed in water to remove any remaining scales.

Then you can proceed to the next stage of butchering the fish - removing the insides. This is how you need to gut pink salmon: open the belly of the fish and carefully remove all the insides. Then it is necessary to clean the film inside the carcass (otherwise the fish fillet will be bitter). Make a small incision along the spine of the fish, then cut the film and remove all blood clots. After that, the carcass must be washed.

Now you need to clean the pink salmon from bones, fins and tail. First you need to put the fish on the board, cut off its head, tail and fins (from the back and abdomen), then cut the carcass along the abdomen from the top to the tail. To rid pink salmon of bones, you need to take a small knife, which should be inserted between the costal bones and the meat layer near the ridge (the sharp side of the knife should look at the spinal bone). Then gradually move the knife from the base of the ridge to the edge of the abdomen, thereby freeing the meat from the bones. The same should be done with the tail of the fish. Now you need to remove the ridge, open the fish carcass and cut it into two halves. You should have one part of the fish without bones, and the second with bones, which should be removed in the same way as from the first half.

Now you need to clean the fillet of the fish from the skin. To do this, pick up the skin from the wide edge of the carcass and pull to the very bottom. If the meat stretches along with the skin, the skin must be carefully peeled off the meat with a knife. When the skin is removed from the fish, you can cut the pink salmon into portioned pieces and use it for further preparation of the delicacy. If the fish fillet is baked in the oven, then only large bones will need to be removed, and small ones should not be touched, because under the influence of heat, they will become softer and will be easily removed from the meat.

To cut frozen pink salmon, in the evening, the fish should be taken out of the freezer, put in a deep bowl and placed in the refrigerator. Until morning, the pink salmon will melt, and it will be possible to clean it. Or you can just take the fish out of the freezer, put it on a cutting board and let it lie on the table for a couple of hours.

One more moment. If caviar was found during butchering the fish, it can also be used to cook the dish. But before that pink salmon caviar needs to be cleaned from the film. How to do it at home? Yes, very simple. Remove the caviar from the carcass and rinse under water. Next, carefully cut the film in several places. After that, you need a sieve with large holes so that the eggs can freely pass through them. Put caviar on a sieve and gently press down. Thus, the eggs will pass through the strainer, and the film will remain on the surface.

You can also rid the caviar of pink salmon from the film with the help of boiling water. Pour water into a small saucepan, put on the stove and boil. Dip the caviar in the film into the bubbling liquid and gently mix with a whisk to collect the lagging film on the blades. After that, the water should be drained, and caviar used for salting.

Cut pink salmon for pickling very easy and fast. Wash the fish thoroughly, and then dip it in salt water for about fifteen minutes. After that, cut the carcass in half lengthwise, removing the skin and backbone. Then cut the pink salmon fillet into pieces and pickle.

To cut pink salmon for batter, you should take a slightly frozen fish, cut off the head, tail and all fins, and then rinse the carcass. Next, you need to make an incision along the ridge throughout the carcass. Starting at the edges of the cut, remove the skin, and then divide the fish into two parts, separating one part of the carcass from the bones. To clean the second loin from the bone, you need to take hold of the spine with one hand, and pull the bones with the other. Pink salmon for cooking in batter is ready.

Below is a video on how to cut pink salmon to get a boneless fillet.

How to defrost?

To prepare a salmon dish, the fish must first be properly defrosted. You can use two proven methods. In the first case, pink salmon should be lowered into a deep container and put in the refrigerator on the lowest shelf. So the fish should be thawed in the evening, so that by morning it will be thawed.

The second way implies the following. To quickly defrost pink salmon, you should remove the fish carcass from the freezer, put it on a board or in a deep container and leave it on the kitchen table for exactly one hour. Then the fish must be thoroughly washed.

You can defrost pink salmon fillets in the same ways as a whole fish.

In addition, there is another method for quickly defrosting pink salmon - in cold water. Whole fish should be wrapped in several plastic bags, put in a container with cold water, and then put the bowl of fish under the stream cold water. In an hour and a half, pink salmon will defrost.

How to cook delicious salmon at home?

To ready meal cooked at home from pink salmon turned out delicious, you need to know a few features of this fish:

• If you purchased stale fish, then after cooking it may be bitter. Also, the taste characteristics can be affected by improper storage or re-freezing.
• For stuffing pink salmon, you can use mushrooms, various seafood and vegetables. Fill the fish for baking cream sauce or use cheese.
• It should be borne in mind that if pink salmon is overexposed in the oven, it will become dry. Cooking time - no more than 40 minutes. You need to cook pink salmon for no more than 15 minutes, and fry for about 20 minutes.
• To make the fish juicy, before cooking it is recommended to soak it in a marinade, the recipe of which you can choose at your discretion.
• Pink salmon meat acquires tenderness if it is kept in lemon for about 30 minutes.
• Do not use a lot of spices, as this will spoil the taste of the final dish. Black pepper, salt, lemon and olive oil are best suited to pink salmon.
• If you decide to bake pink salmon, it is best to do it in foil, as the fish turns out to be very tasty and juicy.

Pink salmon - so universal fish that it can not only be fried and baked, but also boiled, stewed, salted, smoked and even dried. This fish is combined with many products and will give any dish an impeccable taste and aroma. So, let's talk about each cooking method in more detail.

To salt pink salmon, the fish must first be cut so that two loin parts are obtained (the method of cutting was described above), and then rinsed in water. When the stage of preparing the fish is over, you should proceed directly to the salting of pink salmon. In a bowl, mix sixty grams of table salt and twenty-five grams granulated sugar. Grate the fish parts thoroughly with the resulting mixture, then connect them, wrapping them in a plastic bag and putting them in the refrigerator for a day. Twenty-four hours later, pink salmon can be served at the table, after pouring vegetable oil.

Make salted pink salmon very simple, so anyone can cook a fish. Cut the cleaned carcass into small pieces. Then, in a small container, mix thirty grams of salt and ten grams of sugar. Put a layer of fish pieces in another bowl, brush a little with sunflower oil and sprinkle with a mixture of sugar and salt, as well as black pepper and coriander to your taste. After laying out another layer of fish and also oil, sprinkle with a mixture and spices. Then another layer and so on until the fish pieces run out. Then close the container with a lid and place in the refrigerator for about five hours.

How to marinate pink salmon? Cut the fish (remove the scales, but the skin does not need to be removed) and cut into pieces. In a mortar, crush six peas of allspice, adding one hundred and twenty grams of salt, one hundred grams of sugar and adding chopped bay leaves, mix well. Now coat the fish pieces with this mixture, put in a container, put a small oppression on top and leave for forty minutes. At this time, you should mix six chopped peas of allspice, thirty grams of chicory, two chopped bay leaves, half a teaspoon of cinnamon and three cloves. Next, pour boiling water over a one and a half liter jar, then put cloves and lavrushka there, and then put pink salmon in layers two pieces high (each layer must be sprinkled with a mixture of spices). Pour the remaining mixture of spices into another container, pour eighty milliliters boiled water, pour the same amount of sunflower oil, add a tablespoon of vinegar and stir well. Pour the marinade over the fish, close the jar and leave to marinate for two hours. Then the fish should be put in the refrigerator for another three hours. After five hours, pickled pink salmon will be ready to eat.

To bake salmon in the oven That is, you should take about a kilogram of fish and get a fillet out of it, which needs to be cut into pieces. In a bowl, combine salt, black pepper to taste, adding a teaspoon of cumin and a pinch of oregano. Grate the fish pieces thoroughly with a spicy mixture and let them lie down for about twenty minutes. During this time, you should prepare the sauce: add a chopped garlic clove and a chopped bunch of greens (dill and parsley) to five hundred grams of sour cream, mixing thoroughly. Pour half of the sauce onto a baking sheet, then lay out the fish, pouring the rest of the sour cream sauce on top. Fish pieces should be baked at one hundred and eighty degrees for about thirty minutes. Baked pink salmon in sour cream sauce is very tender and quite juicy.

How to cook pink salmon in a pan? Cut the fish, rinse, dry and cut into portioned pieces (thickness should not exceed three centimeters). In a small container, mix ten grams of salt and half a teaspoon of black pepper, adding a pinch of pink salmon seasoning. Grate the fish pieces with the mixture, and then sprinkle them with lemon juice. Leave the fish to marinate for about twenty minutes. Pour flour into a not very deep bowl and roll each piece of fish in it. Fry pink salmon varies within three minutes on each side, until the surface of the fish is covered golden crust. Fried pink salmon is great for serving with boiled rice or vegetables.

Pink salmon stewed prepared as follows. Peel the fish, cut into pieces and rub with pepper and salt. Next, roll the fish pieces in flour and put in a frying pan to fry until half cooked. Then finely chop the onion, grate the carrots, also fry the vegetables in a pan, and then put them on the fish, adding boiled water and your favorite spices. Stew the dish on low heat for twenty minutes.

How to cook pink salmon in a pan? It will take three hundred grams of fish, which must be cleaned and cut into pieces. Put a pinch into a deep saucepan nutmeg, Lavrushka and five peas of pepper. half onion cut into half rings, cut a little less than half of the carrots into circles and send to the pan, adding salt to taste and six hundred grams of water. Place the container on the stove and boil. Let the broth boil for about ten minutes, then lower the fish pieces there. Cooking pink salmon in a saucepan takes about twenty minutes. Boiled red fish goes best with lemon slices and a sprig of dill.

Pink salmon in air grill prepares quickly enough and does not require special efforts. Cut the fish, wash, cut into pieces, salt and season with lemon juice. Put the lower grate in the container for the electrical appliance, grease it with sunflower oil, and then put pieces of fish on it. Put on the air fryer temperature regime two hundred and fifty degrees, and the timer - forty minutes.

To make pink salmon on an electric grill, you must first make a marinade: mix in a container of fifteen grams of garlic and ginger, three hundred milliliters of soy sauce, seventy-five milliliters of olive oil, one hundred and five grams of granulated sugar (preferably brown), half a glass of water and fish spices for taste. Put the pink salmon fillet in a sealed bag and pour over the marinade. Put the fish in the refrigerator for exactly five hours. Put the marinated pink salmon pieces on the grill and bake for five minutes on each side.

How to bake pink salmon in the microwave? Cut the fish, wash and cut into pieces. Take a special bowl for a kitchen appliance, put the first layer of fish there, salt, season with spices, sprinkle onion on top, cut into half rings, and then grease with mayonnaise, and so on each layer until the fish runs out. After that, cover the container with a lid and place in the microwave, setting the maximum power, and the timer for fifteen minutes. This baked salmon is perfect for vegetable salad, mashed potatoes, rice or vegetables.

For cooking pink salmon in a slow cooker you will need to cut the fish, rinse it thoroughly, and then cut into steaks. Next, pour thirty-four milliliters of sunflower oil into the bowl of the appliance, turn on the “Baking” program, let the oil heat up a little, then put the fish steaks rubbed with salt and pepper there and fry for ten minutes on one side, and then another five minutes on the other sides. Then you should prepare the sauce: mix three tablespoons of mayonnaise and liquid sour cream. Pour pink salmon with the prepared sauce and bake for about half an hour in the “Baking” mode. At the end of cooking, sprinkle the fish on top with grated cheese (you need about one hundred and fifty grams) and turn on the Keep Warm program for another ten minutes. During this time, the cheese will melt.

To cook pink salmon steamed in a steamer, the fish should be cut, washed thoroughly, cut into small steaks, sprinkled with lemon juice, seasoned with salt and pepper. Then lay the fish steaks on the upper compartment of the appliance, and pour some water into the lower compartment and cook for about fifteen minutes. A few minutes before the end of cooking, put a rosemary sprig or a small piece of ginger on each piece of fish. Steamed pink salmon goes well with zucchini, or green beans, or cauliflower.

Comes out very tasty fried salmon on the fire. First you need to cut the fish, and then cut into large pieces. In a deep bowl, mix salt, pepper, sunflower oil, mustard, seasoning, lemon juice to taste, then put the onion there, cut into half rings, and then put the fish pieces, mixing well. Leave the pink salmon to marinate for sixty minutes. After that, put the marinated fish steaks on the grill and fry for about twenty minutes. Fried pink salmon on the grill it turns out very juicy, tender and very tasty.

How to smoke pink salmon? Cut the fish (if the scales are not damaged, you can leave it on) and rinse. In a bowl, mix sixty grams of salt and ten grams of ground pepper. Grate the fish with the resulting mixture and leave it for several hours so that the pink salmon is well salted. For smoking, it is better to take alder shavings. When the chips flare up and white smoke comes out, the fish can be laid out on the grill. Pink salmon in the smokehouse is cooked for about forty minutes. After that, the fish should be allowed to air out a little. Smoked pink salmon turns golden. Store the finished product in the refrigerator for no more than a week.

To wither pink salmon, fish fillet cut into pieces. Next, in a bowl, mix sixty grams of salt and twenty-five grams of sugar, as well as dried parsley to taste. IN ready mix mix the fish pieces and put in the refrigerator for a day. We dry pink salmon in a special dehydrator at forty-five degrees for twenty-four hours. After that, the dried fish pieces are cooled and transferred to a container. We store the finished delicacy in the refrigerator.

What goes with pink salmon? Fish in the oven can be baked with vegetables (potatoes, zucchini, cauliflower), cheese, herbs (dill, parsley), lemon.

Garnish for pink salmon can be presented in the form of vegetable dishes or cereals. If you bake fish with mushrooms, then in this form, pink salmon goes well with vegetable salad, boiled rice or mashed potatoes.

You can also serve sauce for pink salmon. Usually the fish is poured with creamy, garlic, sour cream sauce or bechamel sauce.

What can be substituted in the recipe?

Pink salmon can be replaced in the recipe with salmon, chum salmon, trout or some other red fish of the salmon family.

But canned salmon for salad is advised to replace canned tuna or saury.

Smoked pink salmon can be replaced with salted fish, for example, in the preparation of tartlets.

Harm of pink salmon and contraindications

Pink salmon can harm people who have an individual intolerance to the product. It is contraindicated to eat such fish in the presence of a ban on the consumption of iodine and phosphorus. Caution should be taken with pink salmon for people with ulcers, liver problems and gastrointestinal diseases.

Please note that during prolonged heat treatment a large number of useful substances in pink salmon is destroyed.

Pink salmon fishing

Fishing for pink salmon starts from the middle of the summer season. The habitat of pink salmon is cold waters, so fish can be found in:

waters of the Arctic and Pacific Oceans;

the rivers of Asia, including the northern part of Japan (approximately to the island of Honshu);

reservoirs of northern America.

Where is pink salmon found in Russia? Pink salmon is caught here, starting from the rivers of the Bering Strait, then moving south to Peter the Great Bay, and then heading slightly south. The fish is also found on:

Kamchatka;

the Kuril Islands;

Sakhalin.

This fish can also be seen in the Amur River.

When is the fresh catch of pink salmon? Fishing for pink salmon lasts until the moment when the fish starts spawning, that is, somewhere from spring until the middle of the summer season (more precisely, until the end of June). After that, fishing is prohibited.

When does pink salmon go to spawn? These fish start spawning different dates because it lives on different coasts. Basically, pink salmon swims into the rivers for spawning around the end of June. This period lasts no more than two months, and sometimes it can last until September.

It is better to catch pink salmon in reservoirs near reaches with a pebble bottom and under a direct current. Fishing for pink salmon on long casts is very rarely practiced, since the fish swims near the shore.

What to catch pink salmon? The most successful fish can be caught on spinning, tackle and fly fishing. You can also fish for pink salmon with a regular rod. At the same time, the fishing line for pink salmon should not be thinner than 0.8, otherwise you can cut your fingers and palms at the time of playing the fish. Lure for pink salmon should not be rotating, because the fish almost does not react to it. It is best to use a very bright color vibrator.

What does pink salmon peck at? Artificial flies may be suitable for catching pink salmon. Also, the fish bites well on caviar, rolled up with a tourniquet. In addition, pink salmon lures can be made brighter by attaching bright threads, feathers or colored plastic to the lure. Experienced anglers recommend using orange, blue or purple.

The most valuable breed fish - salmon, just pink salmon and belongs to the representatives of this species. The fish got its name for the hump that protrudes above the spine, just behind the head. Despite not being very attractive appearance, pink salmon has a second name - pink salmon. But one can argue with this opinion, because pink salmon tends to change its color. And this is not strange, when the fish gets from fresh water to the sea and back, the color tends to change a little. This type of fish is a migrant, first they live in the river, then they move to the sea, and then the spawning returns to fresh river. The life expectancy of pink salmon is approximately 3 years. The benefits and harms of pink salmon are important.

Properties and composition of pink salmon fish

Like any product that is eaten, pink salmon also has both benefits and harms to the body. Pink salmon is rich in vitamins, minerals, it is famous for its high protein content and the virtual absence of fats. The perfect product for those who want to lose weight, right?

In addition to all inherent in each fish useful properties, pink salmon is still distinguished by the presence of rare vitamins PP, phosphorus, sulfur, a huge amount of iodine, chromium, cobalt. It is hard to imagine that in such familiar product so many useful trace elements. Pink salmon is famous for the presence of unsaturated fats, which are beneficial for the body, especially for women. Even canned pink salmon retains its beneficial properties.

pink salmon calories

The amount of nutrients in pink salmon rolls over. It doesn't matter if it is stewed, baked, fried or steamed - the satiety and benefits of fish are undeniable. And for those who lose weight, this is a real savior that will saturate you by 100% and at the same time there are only 140 calories per 100 grams of fish. But, despite this, the high amount of protein in fish, and this is a little more than 60%, allows you to quickly and for a long time get enough. You can cook pink salmon fillet as a dietary option by simply stewing it. Fish is digested for a long time, so if you eat pink salmon for dinner, you definitely won’t want to eat before going to bed. And most importantly, even a large portion of fish will not leave fat on the sides and waist, the main thing, of course, is not to overeat until you lose consciousness. Low calorie and canned pink salmon.

The benefits and harms of pink salmon

If you disassemble chemical composition pink salmon, we can conclude that it is useful primarily for the health of the skin, mucous membranes of the body, digestive system and CNS. Doctors recommend adding pink salmon dishes to the diet for those who have reduced immunity and general body tone, because it is this fish that contains almost the entire table. chemical elements Mendeleev. More precisely, exactly what the human body needs. And if it is obvious for those who are losing weight, then other important properties should be discussed in more detail. Contains antioxidants that help control and normalize blood sugar levels. Of course, their content in pink salmon is not so high, but they still exist and perform very well. important function, in addition to controlling sugar, acids provide rejuvenation, this is a real source of youth. The amazing benefits of pink salmon and the harm that is actually absent - that's what makes this fish perfect.

It is necessary to mention phosphorus, which is present in pink salmon as phosphoric acid, and its task is the formation of enzymes that regulate and accelerate chemical reactions in cells. Due to this, metabolism is accelerated, which is very important for the proper functioning of the body. The second phosphorus compound is phosphate salts, which are involved in the construction of skeletal tissues.

Pink salmon is an indispensable product on the menu for those who suffer from thyroid diseases. This is because fish contains a large amount of honey. It is impossible not to mention that pink salmon is an indispensable product for the full functioning of the circulatory system of the brain. All due to the fact that the cells are saturated with pyridoxine, and it is known to improve the metabolism in brain cells. Due to this, working capacity increases, not only memory improves, but also mood. Pyridoxine helps sugar to be evenly distributed throughout the body, due to which the work of the nervous system is getting better. Therefore, pink salmon is the number one product during sessions, exams and difficult situations. The maximum benefit and harm of pink salmon, which is minimal, attract nutritionists.

Harm and contraindications

You can often hear that pink salmon has absolutely no contraindications, with the exception of individual intolerance. On the one hand, this is true, but on the other hand, doctors still recommend using pink salmon with caution for those who have peptic ulcers of the gastrointestinal tract, chronic liver pathologies. It is not recommended to eat a lot of fish for those who have an individual intolerance to phosphorus and iodine. Do not forget that fish can both have a beneficial effect on the body and harm. In order for pink salmon to retain the maximum amount of useful elements, you need to learn how to cook it correctly. What are the most popular recipes?

Home salted pink salmon

• First you need to clean the pink salmon from the scales and gut it. Get rid of everything except meat.
• Next, you need to treat the fish with salt, both inside and out.
• Do not forget to wrap pink salmon in a cotton napkin, slightly damp. Twist the fish with a napkin very tightly so that it is completely wrapped, with no open spaces. After the napkin, wrap the pink salmon with a towel and place it in a bag, which again turns into paper.
• Now, finally, you can send the fish to the refrigerator and say goodbye to it for three weeks.

And after the appointed time, you can enjoy the taste of freshly salted pink salmon, which has retained its beneficial properties by almost 100%. The housewives fell in love with this recipe because it can be modified as you like, adding various spices, and experimenting with taste.

Pink salmon in the microwave

as the simplest and quick recipe, which saves hostesses in critical situations. After the fish is cut and prepared, you should cut it into pieces, pepper them, salt and you can proceed to further cooking:

• Cut the tomato and onion into rings and arrange on top of each piece of fish.
• Put mayonnaise on top and add grated cheese.
• We send the fish to the microwave for 20 minutes, and you can serve it to the table.

Here is a recipe, the preparation of which does not take more than 20 minutes, will become a real find for those who never have time.

Wet salting of pink salmon caviar

And if the classic recipe for salting pink salmon is simple and understandable, then things are a little different with pink salmon caviar. The recipe is also easy to follow, but has a slightly different technique. For a standard recipe, you need 250 grams of pink salmon caviar, 250 grams of water, a tablespoon of salt and a teaspoon of sugar. So, how to cook pink salmon caviar at home?

• Caviar must be separated from the film, washed and dried, at this time you can put water on fire.
• When the water boils, salt and sugar should be dissolved in it.
• The brine must be filtered through a sieve, if there is none, you can use the most ordinary gauze.
• The brine should cool down, and only after that you can send caviar into it.
• Caviar should be infused in brine for two hours, no less.
• It is important not to injure the eggs and drain the brine through a sieve or gauze.

Now the caviar can be transferred to a container and treated to guests.

Baked pink salmon

For classic recipe baked pink salmon will need one and a half kilograms of fish, 100 grams of butter, one onion, a tablespoon of lemon juice, a teaspoon of wine vinegar, mayonnaise, spinach, parsley, salt, pepper - all to taste. The fish is prepared as follows:

• Peel, gut and cut pink salmon, rinse it and dry it.
• Make several transverse cuts, which should be a few centimeters apart.
• Cut the onion into rings butter thin strips and stick the oil into the slits. If something is left, you can not throw it away, but put it in the abdomen, and the onion goes there too.
• Finely chop the greens, add vinegar, mayonnaise, lemon juice and beat with a blender. This will be the sauce with which you need to coat pink salmon.
• Wrap the fish in foil and put it on a baking sheet, send the pink salmon to the oven, preheated to 200 degrees.

The fish is baked for about half an hour, and served whole, decorated with lemon slices.

Pink salmon, also known to us as "pink salmon", is one of the most popular commercial fish. It is found mainly in cold northern waters. It is especially common along the coasts of the Pacific, as well as the Arctic Ocean. Every year, this fish migrates from salt water to fresh water, and then back. At the same time, the greatest nutritional value she represents even before her migration begins, because in river water its meat loses its pleasant pink hue, and with it its incomparable taste.
Pink salmon is an inexpensive fish. However, in modern restaurants, real delicacies are prepared from it. Due to the high density of meat, this fish is very convenient for cooks to work with. In addition, each of us can make unique dishes from it. For example, this fish can be baked, fried, stewed, pickled and salted.

Composition

Pink salmon contains almost all trace elements known today. This is what explains its special nutritional value.


So, the composition of that fish includes:

• A valuable protein that allows you to feel full even after eating a small piece.
• Unsaturated fatty acids Omega-3. They are responsible for the youth of all the cells of our body, make them strong and resistant to any negative effects.
• Vitamins A, C and almost all existing B vitamins. In addition, in pink salmon high percent the content of vitamin PP, which is responsible for the stable functioning of the gastrointestinal tract, and is also extremely beneficial for the central nervous system. This vitamin is not present in all foods, moreover, it is not even found in every fish. But in pink salmon it really abounds.
• Iodine, which ensures the full functioning of the endocrine gland.
• Fluorine, potassium, sodium and zinc are involved in hematopoiesis, and also contribute to the regeneration of bone tissue.
• A variety of minerals necessary for the full functioning of the human body: sulfur, iron, magnesium, calcium, phosphorus, copper, manganese, cobalt, chlorine, chromium, nickel, molybdenum, etc.

calories

Pink salmon can vary in fat content, which means that its calorie content can be very different. But on average in 100 g this product contains from 140 to 170 kcal.

How many calories are in salmon has an impact on the way it is prepared.

For example, when stewed, it is an ideal dietary product, but as a result of smoking, its calorie content increases to almost 200 kcal.

Beneficial features

Due to its unique composition, pink salmon is so useful for the human body that it can be considered a real panacea for a number of diseases. various diseases.

• Regular consumption of pink salmon has a positive effect on the health of the central nervous system.
• Its meat is prescribed for people suffering from gastrointestinal diseases, as well as kidney diseases.
• The use of this fish can make the skin cleaner and fresher, and also improves the condition of the mucous membranes.
• Due to the content of unsaturated fatty acids Omega-3 eating pink salmon can significantly delay the aging process, give energy and new strength.
• Omega-3 acids also act as natural antioxidants.
• Pink salmon helps regulate blood sugar.
• The high content of phosphorus speeds up the metabolism, and one of its compounds - phosphate salts - helps in building skeletal tissues.
• Special attention should be paid to the use of pink salmon to all those who suffer from thyroid diseases, since this fish contains a lot of iodine.
• The high content of vitamin B6 is extremely beneficial for the circulatory system of the brain. This vitamin improves memory, increases efficiency and simply cheers up.

Pink salmon in cosmetology

Pink salmon is actively used not only in cooking and the treatment of various diseases, but also in cosmetology. In particular, we are talking about his caviar. Thanks to its amazing properties, it helps to restore youthfulness and radiance to the skin, make hair thicker and silkier, and stimulate their more intense growth.
In order to use caviar in the composition cosmetics, highly efficient modern technologies implementing necessary processing this product. That is why today only large cosmetic companies of the world are engaged in the creation of appropriate cosmetics. In most cases, their products are anti-aging in nature and are aimed at women over the age of 35.

Pink salmon for weight loss

Pink salmon is a dietary product that fits perfectly into the diet of those who monitor their weight or want to get rid of unnecessary kilograms. The reason for this is the low fat content of her meat and at the same time high level energy value.
Since this fish contains a lot of valuable back, even a small piece of it is enough to quickly satisfy your hunger and feel full for a long time. At the same time, all consumed calories will be spent on maintaining the vitality of the body, and not deposited in the form of fatty layers.
A particularly pleasant moment is that all diets that are based on the use of pink salmon do not require restricting your diet and counting calories. Moreover, unlike most other diets, they do not harm the body, because they do not deprive it of essential vitamins.


Of course, the dietary benefits of pink salmon largely depend on how it is prepared. So, nutritionists in no case advise frying it or, for example, using it canned, because in this case its meat is saturated with vegetable fats, and the number of calories in it increases.
It is best to cook pink salmon in the oven or steam, then it will retain the maximum of its beneficial properties. Cooked in this way, it will not only be low in calories, but also incredibly juicy and tasty.
Cooked fish can be sprinkled with lemon juice and served with a vegetable side dish.

Good to know

In order for pink salmon to be tasty and really benefit the body, it is necessary to competently approach its choice and purchase. This fish, as a rule, comes to the shelves of our stores in a frozen form, and therefore it is extremely difficult to determine its freshness, but still possible. To do this, you just need to follow some tips:

• the gills must be clean and always red or pink, but not black or greenish;
• the abdomen should be pink, but not yellow;
• if traces of “weathering” are noticeable on the tail or fins, this indicates that the fish has been thawed more than once.

Also, if you are buying a fillet, pay attention to its color. If it is not pink, but whitish, it means that the fish was caught in a freshwater river. That is, her meat noticeably loses in its palatability pink salmon caught in the sea.

Harmful properties

Pink salmon has practically no contraindications. However, some people may have an intolerance to seafood. In this case, its use should be treated with the utmost caution. In addition, those who are allergic to products containing iodine and phosphorus should refuse to use it for food.
Also, doctors recommend not to get involved in the consumption of pink salmon for people suffering from gastrointestinal ulcers and chronic liver diseases.
Do you like to treat yourself to smoked fish? There is nothing wrong with this, as long as you adhere to the principles of moderation. The only condition is that you should not eat the skin of smoked pink salmon. The fact is that during the smoking process, various harmful substances accumulate in it, which can adversely affect your health.