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Pink salmon - baked in the oven and fried in a frying pan. Pink salmon. Pacific pink salmon. Catching pink salmon Fishes of the pink salmon family

Pink salmon is a real delicacy. Many people have this product in their diet. Nutritionists say that pink salmon can bring both benefit and harm to the body. Let's figure out together how to eat commercial fish meat correctly.

Habitat, fishery

The famous fish belongs to the salmon family and is called “pink Pacific salmon.” Habitat - northern regions Pacific Ocean and lower reaches of rivers flowing into the Northern Arctic Ocean. The lifespan of pink salmon is not much more than 2 years.

She is highly fertile. It got its name from characteristic feature. When males are in fresh water, before spawning they form a growth in the form of a hump. The meat has a reddish-pink tint. Among commercial species, it is valued lower than salmon and chum salmon. The main mining areas are considered to be the lower reaches of the Amur River and western Kamchatka.

Compound

Pink salmon meat contains many vitamins and minerals that ensure the normal functioning of vital systems in the body:

Vitamin B6

Vitamin PP

Omega - 3

Calorie content

A low-calorie product can relieve hunger for a long time. Per 100 grams, the calorie content of pink salmon is 77 kcal. The meat of this fatty fish contains 60% proteins and virtually no carbohydrates. This property ensures rapid saturation of the body and maintaining a feeling of fullness for a long time.

Beneficial properties of pink salmon for the body

Very often, fish are forgotten about the benefits, undeservedly ignored, choosing from its more expensive relatives - trout or salmon, but unlike them, it is less fatty.

Pink Salmon Nutrients Essential for Health:

they are involved in the restoration of bone tissue, protecting cells from destruction and toxins,

beneficial substances take part in lipid metabolism, normalization of the functioning of gastrointestinal organs intestinal tract, slowing down the aging process,

eating a variety of dishes made from it will benefit the body, it rejuvenates and the fat balance in the skin is restored,

the condition of the skin noticeably improves - elasticity, firmness and healthy color return to it,

will benefit the nails, they also become stronger, thanks to calcium they get rid of fragility.

And a little more about the benefits of pink salmon, it has other valuable properties:

oxygen enrichment of cells;

improving the functioning of the endocrine glands;

improving the activity of the central nervous system;

stimulation of metabolic processes in cells;

regulation of blood sugar levels.

Fish is considered a powerful antioxidant; it helps improve cerebral circulation and thyroid function. If it is regularly consumed, the risk of developing allergies, diabetes, stomach ulcers, arthritis, hypertension or asthma is reduced.

Nutritionists advise eating delicious pink salmon meat once a week, the maximum serving should not exceed 80 g.

About the benefits of pink salmon

The components are easily absorbed in the body. According to doctors, salmon reduces the likelihood of developing osteoporosis, thyroid diseases, cancer, oncology, diabetes, as well as problems with the cardiovascular system.

Harm

Carefully inspect the product you are about to buy:

Pink salmon (lat. Oncorhynсhus gorbusсha) is an anadromous fish, a representative of the salmon family (Salmonidae). It is the smallest in size and the most common representative of fish belonging to the genus of Pacific salmon (Oncorhynchus).

Description of pink salmon

Pink salmon or Pink salmon is a fish with an appearance quite characteristic of all representatives of the class Ray-finned fish and the order Salmonidae.

Appearance

Ocean pink salmon have a blue or blue-green back, silvery sides and a white belly.. After returning to the spawning grounds, the color of such fish changes. The pink salmon becomes pale gray in color at the back, and the belly acquires a very visible yellowish or greenish tint. Along with other salmonids, pink salmon have an adipose fin located in the area from the dorsal to the caudal fin.

This is interesting! The average weight of adult pink salmon is about 2.2 kg, and the length of the largest famous fish of this type was 0.76 m with a mass of 7.0 kg.

To the main distinctive characteristics Pink salmon include a white mouth and the absence of teeth on the tongue, as well as the presence of fairly large oval black spots on the back and a V-shaped caudal fin. The fish has an anal fin, represented by 13-17 soft rays. During the period of migration to spawning areas, male pink salmon develop a very clear and clearly visible hump in the back area, thanks to which representatives of this species of salmon received their unusual name.

Behavior and lifestyle

Pink salmon prefers relatively cold waters, so the most comfortable temperature indicators for the habitat of such fish are +10-14 0 C. When the temperature rises to +26 0 C and above, mass death pink salmon. Representatives of the order Salmonidae overwinter in places where water temperatures do not fall below 5 0 C. These are the conditions that characterize the Kuroshio Warm Current zone, located off the southern and eastern coasts of Japan. The migration of pink salmon is less extensive than, for example, that of chum salmon, and adult individuals do not rise very high in river water.

How long does pink salmon live?

The life expectancy of representatives of the salmon family is too short, not exceeding three years, is due to the fact that pink salmon reaches sexual maturity twenty months after sliding into sea waters, and after the only spawning in their lives, adult individuals die.

Range, habitats

Migratory fish, which is currently one of the most famous representatives of the genus of Pacific salmon (Oncorhynсhus), has become quite widespread in the coastal waters of the Pacific and Arctic oceans.

This is interesting! In the middle of the last century, several attempts were made to acclimatize pink salmon in river waters off the Murmansk coast, but no significant success was achieved in this endeavor.

Among other things, representatives of the salmon family live in the Great Lakes in North America, where there is very little a large number of individuals were introduced completely by accident. In Asia, representatives of the class Ray-finned fish and the order Salmonidae are quite common up to Honshu.

Pink salmon diet

As they develop and grow, juvenile pink salmon switches from feeding on plankton and benthos to larger zooplankton and a variety of aquatic invertebrates, as well as all kinds of small fish. However, preference is given to:

chironomid larvae;
larvae of stoneflies and mayflies;
midges;
small copepods;
harpacticides;
cumaceans;
amphipods.

The food for adult pink salmon is mainly various crustaceans and the growing juveniles of some fish species. On the shelf, adult individuals can almost completely switch to feeding on the larvae of benthic invertebrates and fish.

This is interesting! It should be noted that immediately before spawning, the fish stops feeding, which is due to the stoppage of the digestive organs and inhibition of feeding reflexes.

Above the deepest water habitats, the traditional diet consists, as a rule, of squid, larvae, juveniles and small fish, including lantern anchovies and silverfish.

Reproduction and offspring

In mid-summer, representatives of the class Ray-finned fish and the order Salmonidae begin to actively enter river waters for spawning occurring in August. All behavioral characteristics Such fish are typical for any salmon, therefore, before the female spawns, she builds a nest in the form of a depression at the bottom. After the eggs are spawned, they are fertilized by the males and the eggs are buried, and the adult fish inevitably dies.

This is interesting! In the process of rolling towards the sea, a huge number of fry die and are eaten predatory fish or birds.

The female manages to lay approximately 800-2400 eggs. Pink salmon fry hatch in November-December, and at first they use the substances contained in the yolk sac for their nutrition. In the last ten days of spring or early summer, the grown fry leave their nest and, with the help of the water current, roll into the sea. Their length at this moment is 3 cm, and the body is characterized by a uniform silver color without the presence of transverse stripes characteristic of adult individuals. Juveniles feed on a variety of plankton and benthos.

Pink salmon- a fish whose length reaches approximately 38 cm, while the weight is about 2.2 kg. Among other representatives of the Salmon family, it is the smallest. Appearance The size of a fish directly depends on the place where it lives. In the ocean, pink salmon looks like this: it is colored pale blue with a silver tint. In rivers, the fish becomes paler and acquires a yellow belly and a gray back (see photo). After spawning, males develop a hump behind their head, which explains the corresponding name of this fish. It is by this characteristic that males are distinguished from females. Pink salmon live only a few years.

The fish is available for sale in large assortment: whole carcasses, fillets, belly, back, steaks, etc.

Pink salmon has a delicate taste; this fish is most similar to salmon and trout. The only difference is the juiciness of the meat. In pink salmon it is drier. The smell of fresh fish is subtle. Sharp notes indicate that the product has begun to deteriorate. Unpleasant smell fried pink salmon. 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, masu salmon, and trout?

It makes practically no sense to compare pink salmon and salmon, since the former belongs to the salmon family, and the latter is already a collective name for all species of fish 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 characteristics salmon fish such as chum salmon and salmon, and understand how they differ from pink salmon.

Distinguish pink salmon from chum salmon possible based on the following criteria:

Weight. Weight difference 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.

Difference between salmon and pink salmon It starts with appearance and ends with culinary use. The males of the latter fish, unlike the former, grow a so-called hump during the spawning period, hence the name. 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 (can reach one and a half meters in length), while the former can only reach seventy-six centimeters in length. As for culinary differences, many chefs claim that salmon meat, unlike pink salmon meat, is quite dense, so it is used as a cut for rolls and sandwiches. Something else needs to be said about the taste of the two fish. Pink salmon is less tasty, not juicy enough and tougher than salmon. There is also a noticeable 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 masu salmon 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 masu salmon are small, bead-shaped. Thirdly, the latter, unlike the first, has teeth that are quite sharp, not very small, and are present on the tongue. Fourthly, pink salmon have softer gills than masu salmon. Fifthly, the sima's scales are much larger and can be easily removed without sticking to your hands. Sixthly, pink salmon meat is less fatty than salmon meat.

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

How to select and store?

When choosing pink salmon, you should first of all take into account the purpose of purchase, that is, you need to decide in advance what you are going to cook from it. Buy carcasses with the head only if your goal is stuffing fish or making soup from it. Otherwise, choose headless options as they are an extra expense.

To buy high-quality and the 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, you should refuse the purchase.
It's also worth looking at the tail. A weathered, dried tail will indicate that the fish has spoiled.
Particular attention should be paid to the condition of the skin: it must fit tightly to the meat, be absolutely clean and not damaged. If the skin is easily separated from the carcass, you should refuse the purchase, since the fish was stored for quite a long time and most likely in violation of storage standards.
When choosing fillets, pay attention to the color of the meat: it should be pink. White color is a sign that the fish has been frozen. Dishes made from pink salmon like this will be dry no matter what you do.
You should not buy fish that have characteristic bloody marks or bruises.
When buying fish in a 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 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 belly and place it on a shelf near the freezer. In this state, pink salmon will remain fresh for about 3 days. When frozen, 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. Fish contains omega-3 fatty acid, 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 takes part 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. This fish contains a substance called glutothione, which destroys foreign cells and increases the body's protective functions. Pink salmon has a positive effect on the activity of the cardiovascular system. Fish does not contain sugars or carbohydrates, so it can be consumed if you have diabetes.

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

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

Due to its extensive health benefits, including this fish in your diet is recommended for people of any age.

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

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

Pink salmon with pancreatitis is allowed to be eaten, but only three months after the disease has subsided. It is advisable to eat fish boiled and no more than twice a week. During the period of stable remission, steam cutlets and meatballs can be prepared from pink salmon fillets. 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 is also used in recipes for a variety of dishes. Fish can be subjected to various heat treatments: stewed, baked, boiled, fried, steamed, and grilled. It can also be salted and pickled.

Pink salmon is used to prepare first and second courses, and it is also included in the recipe for a variety of appetizers, salads, cutlets, pates 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 scales. This is done like this: carefully peel off the scales, starting from the tail and ending with the head. Once 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 cutting the fish - removing the entrails. This is how you need to gut pink salmon: rip open the belly of the fish and carefully remove all the entrails. Then you need to clean the film inside the carcass (otherwise the fish fillet will taste bitter). Make a small cut along the spine of the fish, then cut the film and remove all blood clots. After this, the carcass needs to 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 belly), then cut the carcass lengthwise along the belly 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 rib bones and the meat layer near the spine (the sharp side of the knife should be facing the spine bone). Next, 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 part 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 remove the skin from the fish fillet. To do this, pick up the skin from the wide edge of the carcass and pull it 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 the large bones will need to be removed, and the small ones will not be touched, since under the influence of heat they will become softer and will be easily removed from the meat.

To cut frozen pink salmon, remove the fish from the freezer in the evening, place it in a deep bowl and place it in the refrigerator. Until the morning, the pink salmon will melt and it will be possible to clean it. Or you can simply remove the fish from the freezer, place it on a cutting board and let it sit on the counter for a couple of hours.

One more thing. If caviar is found when cutting fish, it can also be used to prepare a dish. But before that pink salmon caviar needs to be cleared of film. How to do this at home? Yes, very simple. Remove the caviar from the carcass and rinse under water. Next, carefully cut the film in several places. After this, you will need a sieve with large holes so that the eggs can pass through freely. Place the caviar on a sieve and press down lightly. This way the eggs will pass through the strainer, and the film will remain on the surface.

You can also remove the film from pink salmon caviar using boiling water. Pour water into a small saucepan, place on the stove and boil. Place the caviar in the film into the seething liquid and stir gently with a whisk to collect the loose film on the blades. After this, the water should be drained and the caviar used for salting.

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

To cut pink salmon for batter, You should take a lightly frozen fish, cut off the head, tail and all fins, and then wash the carcass. Next, you need to make an incision along the ridge along the entire 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 grab the spine with one hand and pull out the bones with the other. Pink salmon is ready for cooking in batter.

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

How to defrost?

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

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

You can defrost pink salmon fillets using the same methods as 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 and placed 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 pink salmon at home?

In order for the finished dish prepared at home from pink salmon to be tasty, you need to know several features of this fish:

If you purchased stale fish, it may taste bitter after cooking. Also, improper storage or re-freezing can affect the taste characteristics.
To stuff pink salmon, you can use mushrooms, various seafood and vegetables. To bake, pour over the fish cream sauce or use cheese.
It is worth considering that if pink salmon is left 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 for which you can choose at your discretion.
Pink salmon meat becomes tender if it is kept in lemon for about 30 minutes.
Do not use too many spices as this will ruin the taste of the final dish. Black pepper, salt, lemon and olive oil work best with pink salmon.
If you decide to bake pink salmon, it is best to do it in foil, as the fish turns out very tasty and juicy.

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

To pickle pink salmon, the fish must first be cut so that two fillets are obtained (the cutting method was described above), and then rinsed in water. When the fish preparation stage is completed, you should proceed directly to salting pink salmon. In a bowl, mix sixty grams of table salt and twenty-five grams granulated sugar. Rub the fish parts thoroughly with the resulting mixture, then combine them, wrap them in a cellophane bag and put them in the refrigerator for a day. After twenty-four hours, pink salmon can be served, having previously been sprinkled with vegetable oil.

Make lightly salted pink salmon It’s very simple, so anyone can cook fish. Cut the cleaned carcass into small pieces. Then mix thirty grams of salt and ten grams of sugar in a small container. Place a layer of fish pieces in another bowl, grease a little with sunflower oil and sprinkle with a mixture of sugar and salt, as well as ground black pepper and coriander to your taste. Then lay out another layer of fish and also oil it, sprinkle with the 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 do not remove the skin) and cut into pieces. Crush six peas of allspice in a mortar, add one hundred and twenty grams of salt, one hundred grams of sugar and add chopped bay leaves, mix well. Now coat the fish pieces with this mixture, place them in a container, put a slight pressure on top and leave for about forty minutes. At this time, you should mix six crushed peas of allspice, thirty grams of chicory, two crushed 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 bay leaves in it, and then lay pink salmon in layers two pieces high (each layer must be sprinkled with a mixture of spices). Pour the remaining spice mixture into another container, pour in eighty milliliters of 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, the pickled pink salmon will be ready to eat.

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

How to cook pink salmon in a frying pan? Cut the fish, wash it, dry it and cut it into portions (the 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 seasoning for pink salmon. Rub the mixture onto the fish pieces 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. Frying 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 along with boiled rice or vegetables.

Pink salmon stewed is prepared as follows. Clean the fish, cut into pieces and rub with pepper and salt. Next, roll the fish pieces in flour and place in a frying pan to fry until half cooked. Then finely chop the onion, grate the carrots, fry the vegetables in a frying pan, and then add to the fish, adding boiled water and your favorite spices. Simmer the dish over low heat for about twenty minutes.

How to cook pink salmon in a saucepan? You will need three hundred grams of fish, which needs to be cleaned and cut into pieces. Place a pinch of nutmeg, bay leaf and five peppercorns in a deep saucepan. Half onions cut into half rings, cut a little less than half of the carrots into slices and place in a saucepan, 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 drop the fish pieces into it. 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 a convection oven prepares quickly enough and does not require special effort. Cut the fish, wash, cut into pieces, salt and season with lemon juice. Place the bottom grill in a container for an electrical appliance, grease it with sunflower oil, and then place pieces of fish on it. Place on air fryer temperature regime at two hundred and fifty degrees, and the timer for forty minutes.

To make pink salmon on an electric grill, you must first make the marinade: mix in a container 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. Place the pink salmon fillet in a sealed bag and pour the marinade over it. Place the fish in the refrigerator for exactly five hours. Place the marinated pieces of pink salmon on the grill and bake for about 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 onions on top, cut into half rings, and then grease with mayonnaise, and so on each layer until the fish is gone. After this, cover the container with a lid and place it in the microwave, setting the maximum power and the timer for fifteen minutes. This baked pink salmon is perfect for vegetable salad, mashed potatoes, rice or vegetables.

To prepare pink salmon in a slow cooker You will need to cut the fish, wash it thoroughly, and then cut it into steaks. Next, pour thirty-four milliliters of sunflower oil into the bowl of the device, turn on the “Baking” program, let the oil heat up a little, then put fish steaks there, rubbed with salt and pepper, 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 the prepared sauce over the pink salmon and bake for about half an hour in the “Baking” mode. At the end of cooking, sprinkle grated cheese on top of the fish (about one hundred and fifty grams is needed) and turn on the “Keep Warm” program for another ten minutes. During this time, the cheese will have time to melt.

To cook pink salmon steamed in a double boiler, the fish should be cut, washed thoroughly, cut into small steaks, sprinkled with lemon juice, moderately salt and pepper. Then place the fish steaks on the upper compartment of the device, pour some water into the lower compartment and cook for about fifteen minutes. A few minutes before the end of cooking, place 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.

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

How to smoke pink salmon? Cut the fish (if the scales are not damaged, they do not need to be removed) and rinse. In a bowl, mix sixty grams of salt and ten grams of ground pepper. Rub the resulting mixture generously onto the fish 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 shavings flare up and white smoke starts to appear, the fish can be placed on the grill. Pink salmon is cooked in a smokehouse for about forty minutes. After this, the fish should be allowed to air a little. Smoked pink salmon has a golden hue. Store the finished product in the refrigerator for no more than a week.

To wilt 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 mixture mix the fish pieces and put them in the refrigerator for a day. We dry pink salmon in a special dehydrator at forty-five degrees for twenty-four hours. After this, cool the dried fish pieces and transfer them to a container. We store the finished delicacy in the refrigerator.

What does pink salmon go with? You can bake fish in the oven along with vegetables (potatoes, zucchini, cauliflower), cheese, herbs (dill, parsley), lemon.

A side dish for pink salmon can be presented in the form of vegetable dishes or porridges. If you bake fish with champignons, then pink salmon in this form goes well with a vegetable salad, boiled rice or mashed potatoes.

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

What can I substitute 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 it is recommended to replace canned pink salmon for salad with canned tuna or saury.

Smoked pink salmon can be replaced with lightly salted fish, for example, in making tartlets.

Harm of pink salmon and contraindications

Pink salmon can be harmful to people who have an individual intolerance to the product. It is contraindicated to eat such fish if there is a ban on the consumption of iodine and phosphorus. People with ulcers, liver problems and gastrointestinal diseases should be careful when using pink salmon.

Keep in mind that long-term heat treatment destroys a large amount of beneficial substances in pink salmon.

Fishing for pink salmon

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

waters of the Arctic and Pacific oceans;

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

reservoirs of northern America.

Where are pink salmon found in Russia? Here they catch pink salmon, starting from the rivers of the Bering Strait, then moving south to Peter the Great Bay, and then heading a little south. The fish is also found on:

Kamchatka;

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 fish begin to spawn, that is, somewhere from spring until the middle of the summer season (more precisely, until the end of June). After this, fishing is prohibited.

When do pink salmon go to spawn? Such fish begin to spawn in different terms, because it lives on different coasts. Most pink salmon swim into rivers to spawn around the end of June. This period lasts no more than two months, and sometimes can last until September.

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

What to use to catch pink salmon? The most successful way to catch fish is with spinning rods, tackle and fly fishing. You can also catch pink salmon using a regular fishing 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 while landing the fish. The spinner for pink salmon should not be rotating, because the fish almost does not react to it. It is best to use a very brightly colored vibrator.

What do pink salmon bite on? Artificial flies may be suitable for catching pink salmon. The fish also bites well on eggs rolled into a rope. In addition, baits for pink salmon can be made more colorful by attaching bright threads, feathers or colored plastic to the spoon. Experienced anglers recommend using orange, blue or purple.

Pink salmon belongs to the salmon family, hence the second name - pink salmon. However, the fish got its popular name - pink salmon - thanks to the hump that appears on the back of the male during spawning. Moreover, fishing is prohibited during spawning, since at this time its meat loses its famous taste.

The lifespan of pink salmon is only a few years. The weight of an individual barely reaches 2 kg with a length of 40 cm. The habitat of pink salmon is: warm seas, and fresh water bodies of cold climates.

This type of meat contains many useful vitamins and microelements, which is why this fish is highly valued among chefs and nutritionists. Red fish - pink salmon - is always on the menu of expensive restaurants. Many delicious and healthy dishes. Well, how to choose a product at the market or in a store if you decide to cook it yourself delicious dinner, we will tell you further.

When choosing pink salmon, pay attention to how fresh it is and in what conditions it was stored. Take the time to look into the abdominal cavity of the fish, since fresh products should have a pink color. If there is yellowness in the abdomen, then it is better to refrain from such a purchase. You should also inspect the head, tail and surface of the fish before purchasing it. Stale pink salmon will have greenish gills and mucus, and a dried out fish tail indicates that it has been thawed and re-frozen several times. The surface of the fish must be clean and free of any damage. If it is not, then this means that the fish was stored incorrectly. This pink salmon will taste like rust, so you shouldn’t buy it. Please also note that the whitish tint of the fillet indicates that it has been heavily frozen. This fish will be very dry when cooked. Moreover, some unscrupulous sellers may sell you frozen hake or pollock instead of expensive pink salmon. Therefore, do not take a carcass or fillet with a white frozen coating under any circumstances.

Like any other fresh fish, after purchasing it is better to immediately cut it up and cook it. If this is not possible, then you can put it in the freezer. You can also pickle pink salmon. To do this, the fish should first be cleaned, cut into small pieces and filled with brine. Preparing the brine is not difficult: for one glass of boiled water you will need a tablespoon of vinegar and half a tablespoon of salt. You can add spices: coriander, red pepper, black pepper, basil. Please note that the spices should be pre-soaked in brine, and not sprinkled with them. finished product. It is best to pickle pink salmon in a glass container that has a tight lid. Salting time is two days in a cool, dark place. It is recommended to serve salted pink salmon with lemon juice or sliced lime and lemon.

Calorie content

As is known, most representatives aquatic fauna have low calorie content. That is why fish fillets can be found in almost every dietary menu. As for pink salmon, it is considered one of the most dietary types of fish, since it contains no carbohydrates, and fats make up only 41% of the total mass nutrients. Based on this, the calorie content of the product is approximately 140-170 kcal per 100 g of edible part. Therefore, if you are watching your figure and want to stay slim for many years, then your diet should definitely include dietary dishes made from pink salmon.

Nutritional value per 100 grams

Pink salmon is a fish with a rich chemical composition, since it contains vitamins, proteins, and minerals. Like any red fish, it contains phosphorus, vitamin PP, cobalt, sulfur, chromium, and, of course, iodine. In addition to essential minerals and vitamins, unsaturated fatty acids are also present here.

The nutritional value of the product per 100 g of edible part is as follows:

proteins – 20.5 g,
fats – 6.5 g,
water – 71.8 g,
cholesterol – 60 mg,
ash – 1.2 g,
saturated fatty acids – 1.1 g.

Vitamins:

A – 0.03 mg,
PP – 4.5 mg,
B1 – 0.2 mg,
B2 – 0.16 mg,
C – 0.9 mg,
E – 1.5 mg,
PP – 8.1 mg.

Macro- and microelements:

calcium – 20 mg,
magnesium – 30 mg,
sodium – 70 mg,
potassium – 335 mg,
phosphorus – 200 mg,
chlorine – 165 mg,
sulfur – 190 mg,
iron – 0.6 mg,
zinc – 0.7 mg,
iodine – 50 mcg,
copper – 110 mcg,
manganese – 0.05 mg,
chromium – 55 mcg,
fluorine – 430 mcg,
molybdenum – 4 mcg,
cobalt – 20 mcg,
nickel – 6 mcg.

Useful properties of pink salmon

Having studied chemical composition pink salmon, it’s easy to guess how useful this fish is for human body. For example, sodium, phosphorus, iodine, B vitamins and fatty acids are responsible for the restoration of bone tissue, full fat metabolism, regulation of work digestive organs and protecting cells from destruction and harmful substances. Also, these substances help saturate the blood with oxygen, stimulate the functioning of the endocrine glands and the normal functioning of the nervous system. Therefore, if you eat pink salmon regularly, it will be an excellent prevention of many diseases.

From a medical point of view, pink salmon is considered one of the most healthy fish, since the substances contained in it are involved in the formation of enzymes that affect cell renewal processes. Also, these substances take part in the formation of skeletal bone tissue, so pink salmon is often recommended to be included in the diet during pregnancy.

Pink salmon contains valuable fatty acids - omega-3, which help regulate blood sugar and are a powerful antioxidant. Pink salmon also contains nicotinic acid, which is necessary for the functioning of the digestive and nervous systems.

Well, the high iodine content in pink salmon allows you to improve the functioning of the thyroid gland, the circulatory system of the brain, and stabilize the functioning of the nervous system, memory and attention.

Eating salmon helps prevent stomach ulcers, hypertension, asthma, obesity, allergies, diabetes and arthritis. However, if you have chronic diseases of the stomach and liver or are allergic to fish products, then before eating pink salmon, do not be too lazy to consult a doctor.

Salmon caviar is used for cosmetic purposes to preserve youthful skin and stimulate hair growth. Pink salmon caviar is used to produce expensive creams and masks intended for women aged 35 years and above. They say that such cosmetics simply magically transform the skin of the face and give youth for many years.

Well, and finally, one cannot fail to note the dietary properties of pink salmon. If you want to lose weight or keep it normal, then you should definitely include pink salmon in your diet. The fact is that this fish consists of as much as 60% protein, which provides a quick feeling of satiety and is not delayed overweight. Therefore, even a small portion of pink salmon will make you feel full for a long time, without the risk of gaining extra calories. However, to really cook dietary dish from pink salmon, it should not be fried. Also avoid eating canned fish if you are trying to get slim. It is best to cook pink salmon in the oven or slow cooker. This dish will turn out not only juicy and tasty, but also low in calories.

Pink salmon is also suitable for making diet sandwiches for snacking. You can make a pate from it, which goes well with diet bread and herbs. Pink salmon can also be added to salads, but it is better to season them not with mayonnaise or sour cream, but with lemon juice and olive oil.

As you can see, beneficial properties pink salmon has a huge variety. Therefore, do not miss the opportunity to enjoy this delicious fish for the benefit of your health. And taking into account our recommendations, choosing and preparing pink salmon will not be difficult for you.

Take care of yourself and be healthy!

The body of pink salmon is covered with small scales and colored silver; there are many small dark spots on the caudal fin. This coloration is characteristic of organisms living in the sea.

In the river, the color of the fish changes: dark spots appear on the back, sides and head, and during the spawning period the whole body becomes Brown color, except for the belly, which remains white, and the fins and head remain black. The appearance of males changes greatly: a huge hump grows on their back, their jaws lengthen and curve, and strong teeth appear on them. Usually slim and beautiful fish takes on an ugly appearance.

Pink salmon is a small salmon, its size is small, only 68 cm in length, but its small size is compensated by a large number of individuals.

The habitat is quite extensive: on the mainland of North America, pink salmon is included in all rivers, from the Sacramento River in the south to Alaska in the north. Entries of this species of fish into the Arctic Ocean have also been observed; the appearance of pink salmon has been repeatedly indicated in the Colville and Mackenzie rivers, and on the Asian mainland - in the Kolyma, Indigirka, Lena and Yana rivers. Along the Asian coast of the Pacific Ocean, pink salmon find spawning grounds in rivers carrying their waters to the Okhotsk and Bering Seas. This type of fish is also found on the Kuril and Commander Islands, Sakhalin, Hokkaido and the northern part of Hondo Island. In the south, pink salmon reaches Peter the Great Bay, although, however, southern border It is difficult to determine, since pink salmon is usually confused with masu salmon. Schools of fish do not rise very high to spawn upstream in rivers. Pink salmon enter the Amur in large numbers in June and rise up to the Ussuri River.

For spawning, pink salmon choose places with more fast current and a bottom covered with fairly large pebbles. The fish's eggs are large, 5.5-8 mm in diameter, but are pale in color and have a shell that is stronger than that of chum salmon eggs. The parents, having laid their eggs, die, and after 2-3 months the eggs hatch into fry, remaining in the river until spring. Having reached 3-3.5 cm in length, in the spring the juveniles slide into the sea.

Pink salmon is a very valuable commercial fish.

At sea, it actively chooses food higher in calories than chum salmon. The diet of chum salmon mostly consists of 50% tunicates and pteropods, while the diet of pink salmon consists of small fish, crustaceans (50%) and fry (30%). Pink salmon grow and mature surprisingly quickly: after escaping into the sea, they return to the rivers within 18 months to begin spawning, lay eggs and die. There is evidence that most individuals of the pink salmon species reach sexual maturity in the third or fourth year of life. However, this information is contradictory. As sea catches show, in August only a few individuals remain in the sea, which for some reason are delayed in development.

Pink salmon and masu salmon are the most thermophilic species in the genus Oncorhynchus. Fish winter in those areas of the ocean where the temperature at the surface of the water never drops below 5°C. Favorable temperature conditions also contribute to the rapid growth of fish.

The number of pink salmon, as a rule, fluctuates periodically. It has been established that in the rivers of Primorye the fish movement in even years is insignificant, and in odd years the pink salmon goes to more. In the Amur River and on the western bank of Kamchatka, on the contrary, the largest catch of pink salmon is carried out in even-numbered years. Specialist L. S. Berg notes that such periodicity is well explained by the two-year development cycle.

Pink salmon meat is very tasty, in any form. Smoked pink salmon.

Unfavorable conditions, for example, overfishing or freezing of spawning grounds, will reduce the number of offspring, and after 18 months, schools of pink salmon, when returning to the river, will produce a small amount of eggs, and the consequences environmental disaster, according to L. S. Berg, will be reflected in a whole series of generations. This is the most scientific explanation for the cyclical nature of catches; There are other assumptions, but there are too many discrepancies in them to be considered correct. It has been noted that with increased catching, the number of pink salmon recovers faster and the fluctuations in its cyclicity are less sharp. and pink salmon - valuable commercial fish. Dishes made from this fish are so tasty that there is no person in the world who does not want to try a piece of fried pink salmon. Therefore, its catch in Kamchatka makes up 80% of the total catch salmon fish.

Pacific salmon, pink salmon and chum salmon have been repeatedly tried to acclimatize in other areas of the globe, but all attempts have been unsuccessful. In 1956, Sakhalin pink salmon caviar was transported to the rivers of the Murmansk coast. The fry that emerged from the eggs were released into rivers flowing into the Barents and White Sea. Juvenile pink salmon did not take root in the new conditions; We tried to apply fertilizing and began to release the already grown fry into the sea. In 1960, pink salmon returned en masse to the rivers to spawn. In its new habitat, it became much fatter and larger. “Russian salmon,” as it received this name abroad, entered the rivers of Norway to spawn. But in subsequent years, repeated spawning of pink salmon in the European north was quite insignificant. Canadians on the other side of the Atlantic successfully acclimatized pink salmon from the rivers of British Columbia to the Newfoundland area.

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Habitat, fishery

Compound

Calorie content

Beneficial properties of pink salmon for the body

About the benefits of pink salmon

Harm

Description of pink salmon

Appearance

Behavior and lifestyle

How long does pink salmon live?

Range, habitats

Pink salmon diet

Reproduction and offspring

How to distinguish pink salmon from chum salmon, salmon, salmon, masu salmon, and trout?

How to select and store?

Beneficial features

Use in cooking

How to properly cut and clean fish?

How to defrost?

How to cook delicious pink salmon at home?

What can I substitute in the recipe?

Harm of pink salmon and contraindications

Fishing for pink salmon

Calorie content

Nutritional value per 100 grams

Useful properties of pink salmon

What else to read

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