Pink salmon - baked in the oven and fried in a pan. Pink salmon: description, properties, rules for selection and preparation Types of pink salmon fish

Pink salmon fish, along with red fish, chum salmon, coho salmon, chinook salmon and sim, belongs to the Salmon family. This is one of the most valuable and famous fish that exist in nature. Despite its small size (the smallest among the species of the Salmon family), this inhabitant of the waters is the most massive fish of this family.

Where is pink salmon found, which is one of the unique products that is very loved by domestic and consumers?

General information

Many people know that pink salmon is not very cheap. But nutritionists recommend dishes from this fish to be periodically included in the diet of both children and adults (at least once a week).

Salmon salmon, which has not yet spawned, has useful properties and the greatest value, since in the river fresh water it loses its more pleasant taste, and with it the beautiful pink color of the meat.

Brief description and features of the fish

Before we find out where pink salmon is found (in what seas) and what are the features of its lifestyle, we will give a short description.

This fish, unlike other fish, has one more fin located between the tail and the fin on the back. Among other features, there is one more - she has a whitish mouth and large teeth, and there are also large black spots on her back. In addition, pink salmon has a hump on its back, thanks to which its name came about.

The peculiarity lies in where pink salmon is found (details below in the article). This type of fish is also interesting in that all the larvae that are born are females. Their sexual differentiation does not occur immediately.

Another amazing fact is that pink salmon males are capable of once beautiful fish turn into amazing ugly creatures: hooked teeth grow on their jaws, and a large hump appears on their backs. Among ichthyologists, disputes still arise about what such a “wedding outfit” is associated with, which is acquired by all varieties of fish from the Salmon family. Some claim that this attracts the female, while others believe that this "nuptial dress" is associated with river way life. There are some other points of view, but there is still no unanimous opinion.

Where does pink salmon live?

Her habitat is water. Pacific Ocean. It is found in the Sakhalin, Kuriles, Kamchatka and off the coast of Japan. Sometimes it can be seen along the coasts of the Arctic Ocean. Its main habitats are American (up to Alaska) and Asian shores of the Pacific Ocean. The Sea of ​​Okhotsk is distinguished by a rich catch.

Fish rise to spawn in the following Lena, Sacramento, Indigirka, Colville and Mackenzie. It is found on the Commander Islands, on the islands of Hokkaido and Honshu (northern part), etc.

Answering the question where pink salmon is found - in the sea or in the river, we can say that in terms of habitat this fish is transitional, traveling in connection with spawning from the sea to the river. Moreover, being in the sea, the finely scaly body of the fish has a beautiful silvery color, and numerous small dark spots are scattered on the caudal fin. When entering the river, the “outfit” of the fish changes: the previously located dark spots only on the tail cover the head and the whole body, merging into a single one by the spawning period. black spot.

Biology

As noted above, in comparison with other types of Salmon, pink salmon is a medium-sized fish. The maximum recorded size is 68 centimeters, the weight reaches up to 3 kg. Pink salmon ripens and grows quite quickly. In the second year of life, the fish is quite ready for reproduction.

Pink salmon, obeying its instinct of the native river (or homing), tends to the depth of the channel major rivers and lower reaches of their tributaries. Reaching the rifts to places without silt and with a pebble bottom, the fish lays its eggs. Most best places for them - rocky shallow waters.

It should be noted that pink salmon, due to the weakness of its instinct to return to its native river (where it itself was born), can use another natural reservoir for spawning. Moreover, in some rivers, the mouths sometimes become impassable due to storm deposits, and for 1-2 years the fish does not have the opportunity to go there.

reproduction

From August to almost mid-October, the breeding season for pink salmon lasts. At the end of April, larvae appear from eggs (diameter up to 6 mm). Further, their path goes to the ocean downstream. Juveniles, not swimming far into the depths sea ​​waters, for about a month it absorbs small crustaceans in shallow water.

Where is pink salmon found in Russia?

In Russia, pink salmon is found in the coastal waters of two oceans: the Pacific and the Arctic. It spawns in the waters of the following rivers:

• Amur;
• Indigirka;
• Kolyma;
• Lena.

It should be noted that pink salmon prefers cold, and temperatures over +25.8 degrees are detrimental to them. The best temperature for her is in the range of 5.5-14.5 °.

Karelia

Where is pink salmon found in Karelia? There are more than 60,000 natural lakes and almost 30,000 rivers in this region, and fish are found in almost every of these reservoirs. These are really fishy and wild places, which allows fishermen to enjoy their hobby to the fullest.

Among the reservoirs of this region there are several lakes and rivers, which are the most favorite among both visitors and local fishermen. These are the northern regions of Karelia, where pink salmon and chum salmon are found. It should be noted that in Ladoga - the largest Karelian lake - there are approximately sixty species of fish, the main of which are:

• pike;
• roach;
• zander;
• trout;
• salmon.

Pink salmon that lives in the White Sea (acclimatized Pacific) spawns where salmon does, for example, in the Keret River. Pink salmon and chum salmon began to swim into the rivers flowing into the White Sea (for example, into the Shuya River).

Ichthyologists have noted an unusual and curious feature of pink salmon: this fish most massively visits the rivers of Primorye for spawning in odd years, and the rivers of Kamchatka and Amur - in even years.

On this score, scientists-researchers have a variety of opinions, but so far there is no unanimity on this issue.

Finally

A curious feature of this species of fish is the fact that it does not have specific subspecies. They do not form for a number of reasons:

1. Individuals of different populations are not isolated from each other - they interbreed due to weakly expressed homing in this species of Salmonids.
2. During all periods of its life cycle, pink salmon has excellent resistance to the influence of many environmental factors. external environment.
3. Separation of subspecies with the acquisition of new features and external features hinders the homogeneity of living conditions throughout the distribution of the species.

Generations of pink salmon fish are genetically isolated from each other (they do not intersect during reproduction), due to the fact that they mature quite quickly (ready for reproduction already after reaching about 1.5-2 years) and, unfortunately, die after the first spawning.

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 amazing. palatability. 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 in 100 g 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, as 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.

Pink salmon is a fish from the salmon family, which is divided into two subfamilies: real salmon and whitefish. For the color of the meat, the culinary specialists united the former into a group with the common name “red fish”, and the latter, for the same reason, began to be called “white fish”.

Description of the fish

Pink salmon belongs to the group of Pacific salmon. The habitat of these fish covers the entire northern part Pacific Ocean: from California and Alaska to Kamchatka, Kuril Islands, Sakhalin and the northern islands of the Japanese archipelago. Through the Bering Strait, they also penetrate into the seas of the Arctic Ocean: Chukchi, East Siberian and Beaufort.

All Pacific salmon are migratory fish. This means that they are born and grow in rivers and at the stage of fry they are freshwater, as they grow, juveniles descend downstream into the ocean, and adults, having undergone a series of morphological changes, become real marine life. Fish can endure such profound transformations only once, which is why Pacific salmon also spawn once in a lifetime, traveling many hundreds of kilometers to spawning grounds upstream of rivers, where they die. The life span of Pacific salmon under natural conditions is relatively short - 3-4 years.

At the marine stage of life, fish actively feed and grow, swimming in a layer of water up to 10 m deep in the open ocean, in the zone of water mixing by ocean currents. They do not form large flocks and shoals. With the warming of the water, in spring and early summer, fish migrate to the coasts and end up near the mouths of the rivers. Sexually mature individuals go to rivers, and underyearlings return to the open ocean when it gets colder.

Pacific salmon spawn in the same rivers where they themselves were born, while their body undergoes a number of irreversible changes. A mating color appears, the body of the fish thickens, the jaws are bent, powerful backward-curved teeth grow on them. Thin skin with small scales is replaced by a skin that is strong due to ingrown scales.

Changes occur in individuals of both sexes, but in males they are more pronounced. Moving upstream the rivers, the fish do not feed, losing the energy accumulated in fat reserves and muscles. The digestive organs atrophy.

On spawning grounds, they have time to sweep, fertilize and bury eggs in the ground, after which they die. The flesh of spawning and spawning salmon almost completely loses its taste and nutritional qualities. After about 2 months, fry hatch from eggs and live under a layer of soil until the gall sac is resorbed, after which they enter the water and are usually carried away by the current to the sea by the next summer. In rivers and fresh flowing lakes, juveniles can stay for 1-3 years.

The oceanic variety of pink salmon looks rather ordinary: it has an inconspicuous bluish-green color of the back, silvery sides and a whitish belly. There may be dark to black spots on the back.

The general structure of the body is typical for marine fish harmony. The caudal fin is V-shaped, covered with small dark spots. The mouth is small and the jaws lack teeth. On the back, an adipose fin without rays is clearly visible. ventral fin orange color with white border.

During spawning migration, the appearance of the fish changes. The famous hump appears on the back, for which she got her name. The jaws are bent and covered with teeth. The color becomes dark brown. Males during this period look especially menacing.

The weight of pink salmon is small compared to other salmonids - on average, about 2.5 kg with a length of up to 40 cm, larger individuals are rare. In terms of general parameters, it is considered the smallest commercial Pacific salmon, however, according to ichthyologists, its biomass exceeds that of all other salmon due to its high abundance. Already a year and a half after going to sea, the fish, actively feeding, reach their maximum size and are ready for reproduction.

The color of the pulp, like that of other salmon, has a pronounced red color, on this basis, like all salmon, of course, it is a red fish. In some fish shops and restaurants, pink salmon is called pink salmon because of the color of the flesh. white fish- this is the general culinary name of the close relatives of real salmon - whitefish, whose meat is really white, sometimes with a pinkish tint. In stores, salmon often go under the general name "salmon", we must remember that this is the collective name of all members of the family and it is better to learn how to distinguish them from each other.

Pink salmon differs quite markedly from other Pacific salmon in its smaller size, although there are many common features.

• Keta always larger, an adult weighs at least 6 kg. The scales of the chum salmon are lighter, without dark spots and noticeably larger.
• Sima covered with small spots, and its small eyes cannot be confused with any salmon at all. In addition, in the mouth of this fish, even on the tongue there are teeth. Its scales easily lag behind the skin and do not stick to the hands.
• Salmon- Atlantic salmon, confuse it with sea ​​uniform pink salmon is difficult. The first sign will again be the size - the salmon is three times larger, and its meat is much denser and more tender. And, of course, the price of this fish is quite high.

Housewives inexperienced in ichthyology sometimes confuse pink salmon with trout - completely freshwater salmon. Yes, outwardly the fish are quite similar. However, the trout, as a rule, is much larger, there is a red stripe on its sides, and the body is covered with many small dark spots.

Salmon

Trout

Where is it found?

Pink salmon is a cold water fish. The optimum temperature for its active growth and development is about 10°C (in the range from 5 to 15°C). She avoids warm waters, tropical latitudes, where the water warms up above 25 ° C never swims.

The marine species prefers coastal ocean waters. Its habitat includes the Pacific and North Seas. arctic oceans, it has now expanded to the North Atlantic (Norwegian and Greenland Seas). Artificially fish was settled in the rivers Murmansk region, since the 1960s, it has been spreading from the Barents to the White and Norwegian Seas. The rivers flowing into these seas have become good spawning grounds. A similar experiment was made in Canada, Pacific salmon appeared in the Newfoundland area.

Natural spawning grounds are distributed from the rivers of California (USA) to the Mackenzie River (Canada) in North America and from Lena to Anadyr and Amur in Asia. This salmon enters some rivers of Korea and Japan.

The river variety of salmon is the same marine fish that goes through a series of metamorphoses, the reasons for which are not completely clear. They begin shortly before spawning, when fish living in the sea enter the mouths of the rivers. As you move upstream to the spawning ground, the fish change beyond recognition. The pulp also loses its color, taste and nutritional qualities. The world's only self-reproducing population of all-freshwater pink salmon has developed in the Great Lakes of the United States, with the largest population in Lake Superior.

Kinds

Almost all pink salmon, presented on the shelves of specialized stores and fish departments, is caught in the Far East. Far Eastern salmon are caught near the Kuril Islands, in Kamchatka and Sakhalin, along the coast from the Bering Strait to Peter the Great Bay. Fishing stops with the start of spawning, when fishing is prohibited. However, this does not mean a complete cessation of the supply of pink salmon. AT different regions She goes to spawn at different times.

The fish spawn first in the Sea of ​​Japan (mid-June), then the Sakhalin, Amur and Kuril populations start spawning (second half of June), then the turn of Kamchatka and the Okhotsk coast comes (beginning of July), the Bering Sea fish spawn last (July). Spawning lasts depending on the fullness of the river and weather conditions 1-1.5 months. AT southern parts its range is longer.

The fish caught for spawning is not quite the exact name - freshwater or river pink salmon. It is caught in the mouths of rivers, when the metamorphoses that have begun have not yet gone too far. This changes not only appearance but also fish flesh. It loses the red color characteristic of salmon, its taste becomes less saturated.

AT summer time such pink salmon often goes on sale. You can eat it, but you should not expect the same taste that the marine variety has. In order to fully experience the nutritional and taste qualities of fish, it is better to buy it all the same in the winter-spring period.

Pink salmon Far East

River pink salmon

Calorie content and composition

The flesh of salmon, especially those caught in the sea before the start of their spawning migration, is the richest in nutrients and microelements. Of course, all this accumulated not for the person who caught the fish, it is a necessary reserve for the upcoming exhausting struggle with the opposing flow of rivers, when the fish also storm the rapids and rifts, sometimes jumping out of the water to a height of more than a meter. Gradual changes in the structure of the body also require a significant expenditure of energy, especially since as a result of them, fish generally stop eating. It is no coincidence that fish coming from the sea becomes a valuable prey for bears that gather on the rivers of Kamchatka and Alaska at this time of the year. large groups, which usually does not happen with these loners. Actively eating salmon, the bears prepare for hibernation.

The flesh of pink salmon is very valuable from a nutritional point of view. It is characterized by a high content of protein (up to 60%), fats, polyunsaturated omega-3 fatty acids, vitamin A (retinol), a complete set of B vitamins, vitamin D, vitamin K (phylloquinone), mineral elements, trace elements. The product can be classified as dietary. 100 g contains no more than 140 kilocalories, 6-7 g of fat and more than 20 g of protein.

Despite the low calorie content, pink salmon gives quite quick effect satiety, which prevents overeating, this makes it an excellent product for active people who take care of their health and appearance. It contains the pulp of this fish and cholesterol, but you should not be afraid of this substance. The form that is inherent in seafood and fish is not dangerous for humans, but, on the contrary, is necessary for the synthesis of testosterone, so pink salmon is indicated for lovers of power sports.

canned and Fried fish usually have a higher calorie content - up to 200 kilocalories per 100 g.

Useful properties and harm

Pink salmon, despite the nobility of origin, remains the most accessible representative of salmon. Due to the abundance (the absolute leader among real salmon), prices for it are usually lower than for its other relatives. Of course, fresh-frozen fish, currently shipped thousands of kilometers from the ocean, is somewhat poorer in composition than fresh fish.

Reduces composition useful substances in fish and its heat treatment. Northern peoples during the polar night consume red fish as raw food in the form of the famous stroganina - this is perhaps the best way keep it in its entirety. However, the effect of eating even thawed and cooked fish in more familiar ways will not be long in coming.

• Polyunsaturated omega-3 fatty acids contribute to the excretion of metabolic products from the body, which slows down the aging process. They also regulate carbohydrate metabolism, preventing the onset of symptoms of diabetes. Since there are no carbohydrates in this fish at all, it is used as a diet for patients with this disease.

• Red fish proteins give the body complete set of essential amino acids, and they are absorbed in the intestines much better than meat. In oriental medicine, the pulp of red fish is considered a tonic that increases the energy of the body and mood. People who often consume pink salmon are less prone to depression. It is very useful for the elderly, as it prevents the development of Alzheimer's disease.
• Minerals such as phosphorus and calcium, which are especially abundant in salmon pulp, help strengthen bone tissue.
• potassium and sodium make the walls of blood vessels more elastic, contribute to the retention of water in the cells.
• Nicotinic acid (vitamin PP) normalizes the activity of digestion and the nervous system.
• Iodine, contained in pink salmon, supports the health of the thyroid gland, and fluoride prevents tooth decay.
• All salmon - excellent source of vitamin D, the lack of which leads to the leaching of calcium from the bone tissue and, as a result, causes the loss of its strength.

Is there any harm to the body from the consumption of pink salmon? For healthy person the use of any fresh product will not bring harm, another thing is people with any health problems, primarily in activities digestive system. For them, fish is a problematic product, and for those suffering from peptic ulcer, it is completely contraindicated. Of course, you should not take risks and experiment with pink salmon, knowing about allergic reactions to fish or intolerance to iodine and phosphorus. Fish dishes will not bring joy to people with liver diseases.

During pregnancy, salmon dishes can cause swelling of the face and legs. But observing the measure (no more than 150 g per day 3 times a week), you can enrich the body with protein, vitamins and trace elements, especially necessary during this period. Pink salmon is shown to nursing mothers no earlier than the fourth month after childbirth, it is better to start eating fish in small portions, observing the reaction of the child. If there are no undesirable consequences, you can gradually increase the dose to 200 g.

Include pink salmon in your diet no more than twice a week. When the child is six months old, you can try fish with a vegetable side dish.

How to choose pink salmon?

There are several basic rules for choosing pink salmon, determined by the needs of the buyer, as well as the planned dish. In any case, it should be remembered that fresh natural red fish can only be found in fishing areas: in the regions of the Far East, in the Murmansk region and in Chukotka. On the shelves of stores, this fish is present in a frozen state.

• According to GOST, pink salmon can go on sale as a whole (when cutting a whole fish, about a third of its weight will go to waste), and cut into pieces: decapitated with the head and bones of the pectoral fins removed, half-gutted, leaving caviar and milk, gutted with the removal of all viscera, gutted headless, carcass (without head, caudal and all paired fins), back (without head, fins and abdomen), tesha - the abdominal part of the fish, steak - gutted fish, without fins, head and scales.

To cook fish soup or cook stuffed pink salmon, you should buy a fish with a head. In other cases, in order not to pay for excess weight, it is better to buy cut fish.

• GOST strictly regulates the delivery of fish from the places of catch to the places of sale, determines the requirements for its storage in stores. Outside, on Pacific salmon, longitudinal and transverse stripes of pinkish or gray color- traces of nets used for fishing. The scales should peel off easily from the skin. In males of pink salmon, a slight increase in the height of the back and lengthening of the upper jaw are considered the norm - a consequence of pre-migratory metamorphoses.
• Frozen fish should be stored in conditions where the temperature inside it does not rise above -18°C. Violations of storage technology will be noticeable when inspecting the goods. The color of the inside of the cut pink salmon should be pink, any yellowness is a sign of storage violations.

The gills of unspoiled fish are bright red, spoiled - greenish.

• The color of the fillet of red fish, of course, should be red, without spots. The fins should hold their shape and not be dry, wrinkled and brittle. Fish that has been thawed during transportation and storage always tastes bitter when cooked.
• The smell of frozen fish is also registered in GOST. It should not have sharp foreign impurities. In other words, the fish should smell like fresh fish (the sea with a slight hint of iodine).
• Storage time is also regulated. Pink salmon at a temperature of -18°C can retain its properties for no more than 7 months, at -25°C - up to 9 months. If the salmon has been stored for too long, its flesh loses many of its properties, and the dishes from it will be too dry, even the most skilled culinary specialist will not be able to correct the situation. Discolored fillet and peeled skin can serve as signs of long-term storage.
• Fish frozen with the use of glazing is stored somewhat longer - treated with clean drinking or sea ​​water protected from the environment by a layer of ice. For example, pink salmon preserved using this technology can be stored in freezers for up to 10 months. When buying glazed fish, you need to take into account that its weight is 20% more compared to frozen in the usual way.
• Fish caught in rivers during spawning migration and during spawning is not recommended to be bought, although it is often sold.

Your dishes will be much tastier from sea pink salmon.

What to cook from it?

Pink salmon can be cooked in many different ways, it is important not to forget that its flesh, compared to other salmon, loses in tenderness and softness.

How to butcher a whole fish? It is necessary to clean the fish from the scales with a knife, from the tail to the head. Gut the pink salmon and thoroughly clean the walls abdominal cavity from the film, which can give a bitter taste to the dish. If necessary, cut off the head, tail fin and all other fins.

Sometimes you need to get rid of the bones. At salmon fish this procedure is quite simple, since the pulp is quite soft. The bones are released with a knife. The fish is cut along the ridge from the head towards the tail. First, thin ribs are removed from one half of the fish, then the backbone and ribs from the second half.

If necessary, the skin can be removed by peeling off with your hands. There may be caviar in the abdominal cavity, it can also be used to prepare various dishes: fry, bake, pickle, add to the ear, etc. The cooking time of pink salmon has great importance to save it useful properties. Bake fish in the oven for no more than 40 minutes, boil or fry, including on the grill, no more than 20 minutes, otherwise the flesh loses most of its taste.

Let's start with traditional dishes from pink salmon, known to the indigenous peoples of the Far East for many thousands of years.

• Salty. Of course, you can also buy it in the store. But there are quite a few lovers of self-cooking this delicacy. Rub the halves of the fillet with a mixture of salt and sugar, connect them and, wrapping cling film placed in the refrigerator for a day.
• Salted. The carcass is cut into pieces. It is necessary to pour a layer of salt and sugar with the addition of spices into a deep plate, shift it with pieces of fish and pour a new layer of the mixture. Depending on the number of fish layers can be up to five. Place everything in the refrigerator for 5-6 hours.
• Pickled. Fish with bones and skin, but without scales and head, is cut into pieces. Marinade is prepared: pepper, salt, sugar, bay leaf. Grate the salmon pieces with the mixture and leave for half an hour, then put in a suitably prepared glass jar, in which you must first place the spices. From the mixture left over from cooking the fish, by adding water, vegetable oil and vinegar, a marinade is prepared, with which the fish is poured in a jar. Close the lid and leave for 6-7 hours.

• Baked. Fish, if its weight is not more than 1 kg, is rubbed with a mixture of salt and pepper, if the fish is large, it will have to be cut into pieces or cut into fillets. Sauce is prepared from sour cream (with the addition of garlic and herbs). Fish is laid out on a baking sheet poured with sauce, it must be poured with the same sauce on top. Bake at a temperature of about 180 ° C for no more than half an hour. There are many recipes for baking pink salmon in the oven in foil. To do this, you need to prepare a whole fish, the head can be cut off, fillets are also suitable. This method is very democratic and with regard to seasonings, the main thing is not to kill the aroma of fish. To make the pulp more soft, you can wrap a piece together with the fish butter. The fish is laid along a sheet of foil and wrapped in two or three layers so that the juice does not leak out.

The temperature and baking time are the same as in the previous version. Baked pink salmon is served with boiled or baked potatoes and vegetables.

• Fried salmon. The fish must be cut into pieces up to 3 cm thick. Grate them with a mixture of salt and black pepper, you can add special seasonings for fish. Fry the pieces of fish rolled in flour in a pan for 3 minutes on each side. Serve with vegetables or rice.
• Fish is easy to grill on the grill. Treat the prepared pieces with a mixture of salt, pepper and onion, other seasonings can be used. The fish is laid out on a grill and fried for no more than 20 minutes. Serve with boiled rice or roasted vegetables.

• smoked pink salmon- a recognized delicacy that can be purchased at the store. However, it is easy to smoke it yourself, of course, you will need special equipment - a smokehouse. Gutting the fish, removing the head and scales is optional. Grate the fish with a mixture of salt and pepper and leave for 2-3 hours, depending on the size, to salt. Pink salmon should be smoked on alder or apple shavings. Cook no more than 40 minutes. The fish taken out of the smoker should be allowed to cool.
• Traditionally, many peoples used for food dried fish. The same was done with salmon. Grate half-carcasses of fish thoroughly with a mixture of salt, sugar and dried herbs. Salt overnight in the refrigerator. Fish can be hung on a glazed balcony. If the weather is hot, then the fish is dried for 3 days, in a cool cloudy weather- up to 5 days. In the latter case, there is a danger of spoiling the fish.




• From pink salmon it turns out wonderful ear, recipes for this fish soup set, there are also regional ideas about the “correct” ear. It is pointless to recommend any one, they are all good in their own way.
• In a modern house, you can cook pink salmon in the microwave. The fish, cut into pieces, is laid out in layers in a special cup. A layer of fish is shifted with a layer of spices, salt, onion cut into rings and mayonnaise. The next layer of fish is laid out on it. The cup, covered with a special lid, is placed in the microwave for 15 minutes. File with vegetable salad, mashed potatoes, boiled rice or stewed vegetables.
• A slow cooker is also suitable for cooking pink salmon. In a multicooker pan, heat the vegetable oil on the “baking” mode. Pieces of fish, grated with salt and pepper, fry in oil for about 15 minutes on both sides. Pour fried fish with sour cream and mayonnaise sauce and bake for up to half an hour. In the “warming up” mode, hold the finished fish, sprinkling it with grated cheese, for about 10 more minutes.
• It is very easy to cook pink salmon in a double boiler. The fish is cut into small pieces, rubbed with a mixture of salt and pepper. Cook for about 15 minutes. Can be served with stewed vegetables.
• Pink salmon also goes well in salads. Ingredients: 200 g canned fish, 2 eggs (hard boiled), 2 processed cheese, onion, mayonnaise, herbs. Mash the fish with a fork on a plate, grate the cheese on a coarse grater. Cut onions and eggs into cubes. Mix everything, pour mayonnaise and season with herbs.







In the next video, you will find a simple recipe for salting pink salmon in brine.

Pink salmon (Oncorhynchus gorbuscha) - a species of anadromous fish from the salmon family ( Salmonidae) . The smallest and most common representative of the Pacific salmon genus ( Oncorhynchus).

Appearance

In the ocean, pink salmon has a light blue color. Upon returning to spawning grounds, the color of the fish changes: it becomes pale gray behind, the abdomen becomes yellowish-white (although some individuals turn green). Like all salmon, pink salmon has an adipose fin located between the dorsal fin and the caudal fin. Also her hallmarks are white color mouth, lack of teeth on the tongue, large oval black spots on the back, V-shaped tail and anal fin consisting of 13-17 soft rays. During their migration to spawning grounds, males develop a distinct hump on their backs, from which this salmon species gets its name. Average weight pink salmon - 2.2 kg. The largest known pink salmon reached a length of 76 cm and a weight of 7 kg.

reproduction

It spawns in August, for which in June, the first messengers enter the rivers. Like other salmonids, before spawning, the female builds a nest, their fish dig with both their head and fins, so that a depression forms in it. After fertilization, the eggs are buried.

The fry appear in November. At first they are in the ground and feed from the yolk sac. In late May - early June, the fry leave the nest and roll into the sea. Most of the fry are eaten by predatory fish and birds. At this time, they have a length of about 30 millimeters and a solid silver color without transverse stripes.

Pink salmon fry go to the northern part of the Pacific Ocean and live there until next summer, that is, the duration life cycle pink salmon from spawning to spawning is 2 years, which determines the two-year periodicity of fluctuations in its numbers. It dies after spawning.

Habitat

Pink salmon is found in cold waters, preferring a temperature of 5.6-14.6 °C with an optimum temperature of 10.1 °C. At a temperature of 25.8 ° C, the fish dies. Pink salmon is found in the coastal waters of the Pacific and Arctic Oceans, from the Sacramento River in Northern California to the Mackenzie River in Canada, and from the Lena River in Siberia to Korea. In Asia, it is distributed up to Honshu in the south. At one time, pink salmon was accidentally settled in the Great Lakes and successfully took root there. In the Great Lakes themselves, pink salmon is often found in Lake Superior and quite rare in Lake Michigan. And also took root well on the Kola Peninsula.

Fishing and culinary use

Pink salmon is a valuable commercial fish.

Its meat is suitable for cooking soups, stewing, frying, salting and canning. However, experts note the specific "dryness" of meat, especially fried. Pink salmon caviar is also used in cooking: it is preserved after salting.

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Notes

Links

• - also on the site there are materials about commercial pink salmon, about the conditions of its storage, cleaning, etc.

An excerpt characterizing Pink salmon

- You leave the nonsense and tell the people that they were going to go from their houses to Moscow and prepare the carts tomorrow morning under the princess's convoy, but don't go to the meeting yourself. Do you hear?
The drone suddenly fell at its feet.
- Yakov Alpatych, fire me! Take the keys from me, fire me for Christ's sake.
- Leave it! Alpatych said sternly. “I can see right through you three arshins,” he repeated, knowing that his skill in walking for bees, knowing when to sow oats, and the fact that for twenty years he had been able to please the old prince, had long acquired the fame of a sorcerer and that his ability to see three arshins under a person is attributed to sorcerers.
Dron got up and wanted to say something, but Alpatych interrupted him:
- What did you think? Eh?.. What do you think? BUT?
What should I do with the people? Dron said. - It blew up completely. I also tell them...
“That’s what I say,” said Alpatych. – Do they drink? he asked shortly.
- All perturbed, Yakov Alpatych: they brought another barrel.
- So you listen. I'll go to the police officer, and you tell the people, and so that they leave it, and so that there are carts.
“I am listening,” Dron answered.
More Yakov Alpatych did not insist. He had ruled over the people for a long time, and he knew that the chief means of getting the people to obey was to show them no doubt that they might disobey. Having obtained from Dron a submissive “I am listening with”, Yakov Alpatych was satisfied with this, although he not only doubted, but was almost sure that the carts would not be delivered without the help of a military team.
And indeed, by the evening the carts had not been collected. There was again a meeting in the village near the tavern, and at the meeting it was supposed to drive the horses into the forest and not give out the wagon. Without saying anything about this princess, Alpatych ordered to lay down his own luggage from those who came from the Bald Mountains and prepare these horses for the princess's carriages, and he himself went to the authorities.

X
After her father's funeral, Princess Marya locked herself in her room and did not let anyone in. A girl came up to the door to say that Alpatych had come to ask for orders to leave. (This was even before Alpatych's conversation with Dron.) Princess Marya got up from the sofa on which she was lying, and through the closed door she said that she would never go anywhere and asked to be left alone.
The windows of the room in which Princess Mary lay were to the west. She lay on the sofa facing the wall and, fingering the buttons on the leather pillow, saw only this pillow, and her vague thoughts were focused on one thing: she thought about the inevitability of death and about that spiritual abomination of hers, which she had not known until now and which came out during her father's illness. She wanted, but did not dare to pray, did not dare, in the state of mind in which she was, to turn to God. She lay in this position for a long time.
The sun had set on the other side of the house, and with slanting evening rays through the open windows illuminated the room and part of the morocco pillow, which Princess Marya was looking at. Her train of thought suddenly stopped. She unconsciously got up, straightened her hair, got up and went to the window, involuntarily breathing in the coolness of a clear but windy evening.
“Yes, now it’s convenient for you to admire in the evening! He is gone, and no one will bother you, ”she said to herself, and, sinking into a chair, she dropped her head on the windowsill.
Someone in a gentle and quiet voice called her from the side of the garden and kissed her on the head. She looked back. It was m lle Bourienne, in a black dress and pleats. She quietly approached Princess Marya, kissed her with a sigh, and immediately burst into tears. Princess Mary looked at her. All previous encounters with her, jealousy of her, were remembered by Princess Marya; I also remember how he recent times changed to m lle Bourienne, could not see her, and, therefore, how unfair were the reproaches that Princess Mary made to her in her soul. “And whether I, whether I, who wanted him dead, should condemn anyone! she thought.
Princess Mary vividly imagined the position of m lle Bourienne, recently distant from her society, but at the same time dependent on her and living in a strange house. And she felt sorry for her. She looked meekly inquiringly at her and held out her hand to her. M lle Bourienne immediately began to cry, began to kiss her hand and talk about the grief that had befallen the princess, making herself a participant in this grief. She said that the only consolation in her grief was that the princess allowed her to share it with her. She said that all former misunderstandings must be destroyed before the great grief, that she felt pure in front of everyone, and that from there he saw her love and gratitude. The princess listened to her, not understanding her words, but occasionally looking at her and listening to the sounds of her voice.

Pink salmon is an important food product that must be consumed for the full health of the body. The composition of this fish is rich in valuable substances and provides cells with health, increasing resistance to many diseases.

Benefit

The composition of pink salmon includes most nutrients needed for health. Therefore, the use of pink salmon contributes to the restoration of bone tissue, protects cells from destructive processes and harmful substances. Also, the meat of this fish contains substances that are involved in lipid metabolism, regulate the functioning of the gastrointestinal tract, and slow down the aging process.

This fish contains polyunsaturated acids, which have many useful properties. Therefore, pink salmon is an important product that must be included in the diet of a healthy and balanced diet.

Through the regular use of this fish, you can improve your well-being and provide your body with good nutrition. The special value of pink salmon lies in the ability to rejuvenate the body and restore the fat balance of the skin. As a result, the appearance improves, the skin becomes more elastic, elastic, its color improves. And the nails receive an optimal dose of calcium, so that they are no longer brittle.

Among other useful properties of pink salmon, the following have shown particular effectiveness:

• saturation of cells with oxygen;
• stimulation of the endocrine glands;
• normalization of the central nervous system;
• activation of metabolism in cells;
• regulation of blood sugar levels.

Pink salmon is also a powerful antioxidant. Thanks to the use of this fish, you can improve the functioning of the thyroid gland, normalize the functioning of the nervous system, and improve cerebral circulation. With the help of systematic and moderate consumption of pink salmon, you can reduce the likelihood of developing stomach ulcers, diabetes, allergic reactions, asthma, hypertension, and arthritis.

This product has a lot of protein, which is easily absorbed by the body. As a result, you can quickly get enough and get rid of hunger for several hours. As a tog, this fish promotes weight loss and is an effective tool in the prevention of obesity.

The maximum portion of this fish should be up to 50-80 grams. Frequency of using this product: No more than once a week.

Harm

Pink salmon contains low level saturated fatty acids, no carbohydrates, carcinogens and harmful substances. Therefore, this product gives the body maximum benefit.

If you abuse this product, you can cause allergic reactions in the body. Considering high level mineral content, you should eat pink salmon in moderation.

Otherwise, problems may arise in the work of the thyroid gland, stomach and intestines.

calories

In 100 grams of pink salmon, there are 140 kcal (7% of the daily requirement).

The nutritional value

Contraindications

If the body suffers from thyroid diseases, you should not get carried away with this product. You should not use pink salmon if you are allergic to seafood, chronic diseases of the gastrointestinal tract and liver. You also need to limit the intake of this fish, if it is forbidden to eat foods high in iodine and phosphorus. If there is any doubt about the advisability of using this product, you should consult a doctor and find out if you can eat this food.

Pink salmon will not harm pregnant women. But infants are not recommended to introduce this fish into the diet.

Vitamins and minerals

This fish contains a large number of vitamins. When body cells need vitamins D, B6, B4, B1, PP, E, it is worth cooking pink salmon.

Vitamin name	Quantity (per 100 g)	% DV
Vitamin A (Retinol equivalent)	30 mcg	3,3
Vitamin E (Tocopherol)	1.5 mg	10
Vitamin B1 (Thiamin)	0.2 mg	13,3
Vitamin B2 (Riboflavin)	0.16 mg	8,9
Vitamin B5 (Pantothenic Acid)	0.75 mg	15
Vitamin B6 (Pyridoxine)	0.611 mg	30,6
Vitamin B12 (cobalamin)	4.15 mcg	138
Vitamin D (Calciferol)	10.9 mcg	109
Vitamin C (Ascorbic acid)	0.9 mg	1
Vitamin PP (Niacin equivalent)	4.5 mg	40,5
Vitamin K (phylloquinone)	0.4 µg	0,3
Vitamin B4 (choline)	94.6 mg	18,9

The valuable composition of pink salmon is complemented by minerals that are found in abundance in this fish. When the body needs potassium, iodine, chlorine, cobalt, fluorine and copper, it is worth introducing a pink salmon dish into your diet.

The rich vitamin and mineral composition made this fish a valuable find for cooking. If there are no contraindications for the use of pink salmon, better time from time to time pamper your body with this delicious fish.