Useful properties of pink salmon. Pink salmon - interesting features of a bright representative of salmon fish Pink salmon taste qualities

The benefits and harms of pink salmon are often not considered by housewives who use the product for daily dinner. But the high content of vitamins and microelements helps some people with pathologies gastrointestinal tract solve your nutrition problems. Before including fish in your diet, it is worth considering the beneficial properties and contraindications for its frequent consumption.

What does pink salmon look like and where is it found?

This fish belongs to the salmon family, like trout or salmon, and received its name as a result of the formation of a hump on the back of the male before spawning. Among all salmon varieties, pink salmon is less fatty. Pink salmon lives in oceans and coastal waters.

The appearance of the fish is interesting - its back is dark blue, its sides are silver, and its belly has a persistent white color. Among distinctive features One can highlight the absence of teeth on the tongue, the presence of large oval spots on the back and an anal fin. During the spawning period, the appearance of pink salmon changes - the belly becomes yellow in color, and the rear of the fish becomes pale gray.

Composition of pink salmon

Pink salmon meat is healthy due to the wide variety of vitamins and beneficial microelements it contains. Among them are:

• vitamins of group B, A, D, C, PP;
• macroelements – sulfur, potassium, magnesium, sodium, phosphorus;
• trace elements - zinc, iodine, fluorine, chromium, iron and others.

It contains a lot of fatty acids that are responsible for the youth of the cells of the human body.

How many calories are in pink salmon

The benefits encourage people to consume fish when losing weight or following a therapeutic diet. This is allowed and recommended by doctors, since the calorie content of pink salmon per 100 grams is slightly more than 100 kcal.

Calorie content during cooking healthy fish changes, which can be seen in the table.

Useful properties of pink salmon

Benefits of pink salmon for the body:

• fatty acid participate in the restoration of bone tissue, provide protection against the effects of toxins;
• substances contained in fish meat participate in the process of lipid metabolism and have a positive effect on the functioning of the gastrointestinal tract;
• fatty acids do not harm the body, but only help restore the fat balance in the subcutaneous layers - as a result, the former elasticity and firmness of the skin returns (excellent prevention of cellulite);
• calcium has a beneficial effect on human nails and hair;
• oxygen enrichment of cells is carried out - this normalizes cellular metabolism;
• the functioning of the endocrine glands improves;
• there is an improvement in the functioning of the central nervous system;
• The beneficial substances of fish have a positive effect on blood sugar levels.

The beneficial properties of pink salmon include the prevention of diseases such as diabetes, stomach ulcers, arthritis, asthma, and hypertension.

Important! For normal functioning of the body, it is enough to cook meals once a week - after heat treatment, the beneficial substances are retained in the product.

You can learn more about the benefits and harms of the product from the video:

The benefits of pink salmon for women

Beneficial properties for women:

• pink salmon is a dietary product due to its low calorie content, so it can be used for weight loss;
• promotes cell regeneration – keeps the skin youthful;
• benefits the reproductive functions of women;
• prevents the development of depression and insomnia;
• controls the balance of hormones produced by the thyroid gland - this helps prevent the development of thyroid pathologies.

Pink salmon has a beneficial effect on the genitourinary system, so women should eat fish if they have cystitis - the substances prevent exacerbation.

Pink salmon during pregnancy and breastfeeding

Pink salmon can be harmful to a nursing mother, or rather provoke an allergic reaction in the child. Everything is explained by the presence of fatty acids, increased amount vitamin C. Therefore, before consuming pink salmon, a woman during lactation is recommended to include in her diet white fish. If the child does not show any changes in the skin, you can start cooking red fish.

What are the benefits of pink salmon for men?

The benefit of fish for men is to increase potency and sperm motility. You should not take fish as a cure for infertility, but when planning a child, it is recommended to include steamed or steamed pink salmon in your diet.

Is it possible to give pink salmon to children?

Pink salmon for children is pure meat without preservatives with beneficial properties, rich in calcium, iron and vitamins. The substances presented promote the growth of bone tissue and prevent the development of rickets. But pink salmon is given to a child no earlier than 3 years of age, when the absence of an allergic reaction to white fish is confirmed.

Pink salmon for weight loss

The benefits of pink salmon for weight loss have already been mentioned - despite the low calorie content, the meat has a high energy value (this contributes to long-term satiety). Additionally, fish meat is a protein that is necessary for the structure of muscle tissue.

Pink salmon on a diet can be consumed in quantities greater than recommended by a doctor. It does not cause harm; those losing weight will not have to count calories during the day and suffer from a lack of vitamins. Fish should be cooked with minimal heat treatment - steamed or baked.

Is it possible to eat pink salmon if you have diabetes?

The beneficial substances of fish help control the production of hormones, which is why it should be consumed for diabetes of any type. In addition, it has an average glycemic index of only 54, so you can eat a full serving of the dish. To preserve the properties and not harm yourself, the fish is stewed or baked.

Is pink salmon good for gastritis and pancreatitis?

If a person has diseases of the gastrointestinal tract, fish is not useful large quantities. Excessive consumption of pink salmon can be harmful - provoke an exacerbation of ulcers and an attack of gastritis due to increased fat content and prolonged digestion in the stomach due to the increased density of meat fibers.

Attention! Fish should not be eaten fried or salted. You should give preference only to boiled or baked fish - it best retains its beneficial properties.

Useful properties of pink salmon caviar

Caviar has all the beneficial properties of fish itself, so there is no need to talk about its benefits for long. But despite the beneficial properties, in large quantities the product is harmful - it provokes the development of ulcers or its exacerbation. Everything is explained by the increased salt content, which is used for salting and subsequent preservation.

Do pink salmon eat milk?

It is a mistake to think that milk is a fatty product. They contain Omega-3 polyunsaturated fatty acids, which benefit the cells and mucous membranes of the body. Milk only causes harm if it is consumed excessively, for example, in salted form - it has practically no beneficial properties.

The benefits and harms of canned pink salmon

Canned pink salmon is rich in nicotinic acid or vitamin B3. Its beneficial properties include:

• normalization of cholesterol levels in the body;
• assistance in the breakdown of proteins, fats and carbohydrates;
• cleansing the body of toxic substances;
• prevention of inflammatory processes;
• dilation of blood vessels, resulting in improved blood supply to organs.

But the product can be harmful if a person has an allergic reaction - often a person suffers from an allergy to canned food.

Is there any benefit to salted and smoked pink salmon?

The benefit of cold smoked pink salmon lies in the ability to retain more beneficial properties. But at the same time, when smoking, oncogenic substances penetrate into the fish fibers, which provoke the development of cancer in humans. Hot smoked meat is more dangerous because the smoke contains a large number of chemical compounds.

Attention! If a person likes cold or hot smoked fish, he should not get carried away daily use. It is also forbidden to eat the skin, since it contains the most harmful substances.

Salted fish is harmful due to its salt content - you should not get carried away with it if you have diseases of the gastrointestinal tract and genitourinary system.

How to cook delicious pink salmon

Often, the preparation of fish of the presented variety is refused due to its dryness in the finished form. But knowing the secrets, you can avoid mistakes:

• It is recommended to purchase chilled fish, since after defrosting all the juices from the fibers are lost, which means the benefits are reduced;
• bake in the oven for 20 minutes, maximum 30 minutes at large sizes carcasses;
• Before baking, it is recommended to grease the fish with vegetable oil in large quantities - the oil is used for open baking in the oven;
• if you need to bake fish as part of a dietary diet, use foil, in which the carcass is wrapped, after having been coated with spices;
• to prevent the fish from drying out, you can add lemon, orange, herbs and fresh vegetables– everything is crumbled into large slices;
• Black pepper, garlic, thyme, dill and various Italian seasonings go well with fish.

Depending on the cooking method, the fish can be pre-marinated using vinegar, oil, lemon juice with seasonings. For pink salmon, it is better to prepare a sauce - you can mix natural yogurt, honey, mustard and dill in a blender.

Harm of pink salmon and contraindications

Despite its beneficial properties, this fish can be harmful to the body. It is necessary to highlight the following recommendations and prohibitions:

• It is not recommended to eat fish in large quantities if you have kidney stones - acids in meat contribute to the formation of new stones;
• since fish can speed up blood circulation, women during pregnancy should be careful when consuming it - it is not recommended to include it in the diet if you have high blood pressure;
• this fish can cause swelling of the extremities, since all gastric juice is consumed in its digestion, and this stimulates increased thirst;
• fish is difficult for the stomach to digest, so you should not eat it at night.

Important! People with allergies to fish and seafood are strictly prohibited from consuming pink salmon. The product is harmful if the human body has a high content of phosphorus and iodine.

How to select and store pink salmon

It is better to buy fish chilled - this way it will retain its beneficial properties. When choosing, you should pay attention to the color of the meat in the abdominal area - natural pink, without yellowish impurities, which indicate improper storage and spoilage of the product. The gills should be red - do not pay attention to the intensity of the shade.

It’s better not to delay cooking, but to start cutting it right away. If this is not possible, you can put the carcass in the refrigerator, covering it cling film. Chilled fish can be stored in the refrigerator for no more than 12 hours. If cooking is not possible, the carcass is placed in the freezer.

Conclusion

The benefits and harms of pink salmon are discussed in detail, on the basis of which everyone will draw their own conclusions, reconsider their attitude towards fish and, possibly, introduce it into their diet. If the product has not previously been present on the table, it is recommended to try it in all types of preparation in small quantities. This way you can determine the best taste for yourself, as well as the subsequent sensation in your stomach. In case of heaviness and prolonged digestion, it is recommended to cook the carcass in crushed form.

All representatives salmon fish are very popular. Meat and caviar of these species have the most valuable beneficial properties and a complex of vitamins that are necessary to the human body. Red pink salmon fish- one of the representatives of the family.

Pink salmon is a very common and numerous species. Of all salmon, it has the smallest size. The size of an individual often does not reach even half a meter in length and is significantly inferior in weight to all species.

Habitat

The habitat of pink salmon is cold waters northern oceans. Schools of fish of this species are found in all rivers of North America. It is found along the coasts of the Pacific Ocean, in Kamchatka and in the waters of the Arctic Ocean. The range of places where pink salmon are found is very broad.

It feels great in low water temperatures not exceeding fifteen degrees. If she gets into warm currents with a very high temperature, it dies in a short period of time.

Pink salmon, gathering in numerous schools, constantly migrate. He spends half his life in the salty water elements of the oceans, and the second half prefers to be in the fresh waters of lakes and rivers. For breeding it chooses fast and clean streams.

Experts studying these species have not come to a consensus on the question of whether river or sea ​​fish pink salmon. As soon as the ice begins to melt from the rivers, she sets off. First in single copies, and then in huge flocks moves from the oceans to freshwater environments.

Pink salmon spawn in fresh waters. The hatched fry from mature eggs develop up to a certain age in reservoirs with unsalted water. Very rarely in the oceans there are individuals under two months of age.

The fish got its name due to its appearance. During migration to spawning grounds, males develop a hump on their backs; because of this feature, one of the salmon fish is called pink salmon.

The scales of this fish are small and bright silver in color. The back and caudal fin area are covered with small dark spots. Unlike many fish, salmon species have an additional fin that is located between the dorsal fin and the tail.

Another distinctive feature of pink salmon is its white mouth. In salty sea waters it looks very attractive; when it enters a fresh environment, the appearance of individuals, especially males, changes dramatically.

The head, sides and back area are covered with large black spots, and during the spawning period the body of the fish acquires a light brown color. Only the belly does not change its color, always remaining white, and the fins and tail are of an unchanged dark shade.

During the spawning season it is quite interesting to see what does pink salmon look like?. The males turn into some kind of monsters. Large humps appear on their backs. The jaws become long, curved, and huge sharp teeth appear in them. Usually a beautiful fish has a completely unattractive appearance.

Pink salmon is a popular commercial fish. Salmon species stand out very much among all the inhabitants of seas and rivers in such a way valuable product, like caviar. In pink salmon it is especially large. The meat of this fish also has a set of valuable substances, such as:

• Vitamin B12;
• Sodium;
• Calcium;
• Fluorine;
• Sulfur;
• Phosphorus;
• Omega-3 fatty acid;
• Vitamin RR.

Dishes from pink salmon have exceptional abilities to replenish the human body with mass useful substances, which are not found in many seafood and, especially, in other, less valuable fish. The variety and quantity of vitamins sometimes surprises, delights and makes you think , pink salmon unique and useful.

One can especially highlight the beneficial substance found in all salmon fish species, namely Omega-3 fatty acids. They are present in huge quantities in pink salmon. Unsaturated fatty acids are not found in animal products, vegetables and fruits, so this fish is especially valued.

Thus, thanks to our information, it became known where salmon fish live and what they look like. pink salmon, beneficial properties which are valued by humanity.

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. The appearance 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. The smell of fried pink salmon is unpleasant. However, it is very simple to eliminate it: before cooking, the meat of this fish is treated with lemon juice or diluted balsamic vinegar.

How to distinguish pink salmon from chum salmon, salmon, salmon, 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 begin with appearance and ends up being used in cooking. 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 the average weight of pink salmon is about two kilograms. The latter has a hump on its back, while the former does not. In addition, 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 acids, which have the ability to reduce the amount of cholesterol in the blood, normalize blood pressure and increase the protective sheath of nerve cells.

Pink salmon is an excellent source of vitamin D, which 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 protective functions body. 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.

Thanks to extensive beneficial properties For health reasons, it is recommended for people of any age to include such fish in their diet.

Pink salmon is very healthy during pregnancy, so you can safely eat the fish, but stick to a certain dose. Daily norm 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 qualities fish.

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 put 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?

To ready dish Home-cooked pink salmon turned out delicious, 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 cream sauce over the fish 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 of 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 eighty milliliters boiled water, pour the same amount of sunflower oil, add a tablespoon of vinegar and stir well. Pour the marinade over the fish, close the jar and leave to marinate for two hours. Then the fish should be put in the refrigerator for another three hours. After five hours, 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 in a deep saucepan nutmeg, bay leaf and five peppercorns. Cut half the onions into half rings, cut a little less than half 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 a 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 a 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 the northern part of 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 fish, along with red fish, chum salmon, coho salmon, chinook salmon and masu salmon, belongs to the Salmon family. This is one of the most valuable and famous fish existing in nature. Despite its small size (the smallest among the species of the Salmon family), this inhabitant of the waters is the most abundant 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 periodically including dishes from this fish in the diet of both children and adults (at least once a week).

The pink salmon has beneficial properties and the greatest value; it has not yet started spawning, since in the river fresh water it loses its more pleasant taste, and with it the beautiful pink tint of the meat.

Brief description and features of fish

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

This fish, unlike other fish, has another 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, you can see a hump on the back of pink salmon, which is how its name came about.

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

One more amazing fact is that male pink salmon are capable of transforming from once beautiful fish into amazing ugly creatures: hooked teeth grow on their jaws, and a large hump appears on their back. Among ichthyological scientists, there are still disputes about what is associated with such a “nuptial plumage”, which is acquired by all varieties of fish from the Salmon family. Some argue that this attracts a female, while others believe that this "nuptial outfit" is associated with by river life. There are some other points of view, but there is still no unanimous opinion.

Where do pink salmon live?

Its habitat is the waters of the Pacific Ocean. It is found in the area of ​​Sakhalin, the Kuril Islands, Kamchatka and off the coast of Japan. Sometimes it can be seen off the coast of the Arctic Ocean. Its main habitats are the American (up to Alaska) and Asian shores of the Pacific Ocean. The Sea of ​​Okhotsk is distinguished by its rich catch.

Fish rise to spawn in the following areas: Lena, Sacramento, Indigirka, Colville and Mackenzie. Found on the Commander Islands, the islands of Hokkaido and Honshu ( Northern part) etc.

Answering the question of 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 from the sea to the river in connection with spawning. Moreover, while in the sea, the fine-scaled body of the fish has a beautiful silver color, and numerous small dark spots are scattered on the tail fin. When entering the river, the “outfit” of the fish changes: the dark spots that were previously located only on the tail cover the head and entire body, merging into a single one by the time of spawning. black spot.

Biology

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

Pink salmon, obeying their native river instinct (or homing), strives into the depths of the beds of large rivers and the lower reaches of their tributaries. Reaching the rifts to places without silt and with a pebble bottom, the fish lays its eggs. The most best places for them - rocky shallow waters.

It should be noted that pink salmon, due to the weakness of their instinct to return to their native river (where they were born), can use another natural body of water for spawning. Moreover, in some rivers the mouths sometimes become impassable due to storm sediments, and for 1-2 years the fish are not able to enter there.

Reproduction

The breeding season of pink salmon lasts from August until almost mid-October. At the end of April, larvae appear from the eggs (diameter up to 6 mm). Then their path goes to the ocean downstream. The juveniles, without swimming far into the depths of sea waters, consume small crustaceans in shallow water for about a month.

Where are pink salmon found in Russia?

In Russia, pink salmon are 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 prefer cold, and temperatures above +25.8 degrees are detrimental to it. The best temperature for it is in the range of 5.5-14.5°.

Karelia

Where are pink salmon found in Karelia? There are more than 60 thousand natural lakes and almost 30 thousand rivers in this region, and almost every one of these reservoirs contains fish. This is truly a fish and wild area, allowing fishermen to enjoy their hobby to the fullest.

Among the reservoirs of this region there are several lakes and rivers, which are the most popular 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 Ladoga, the largest Karelian lake, is home to approximately sixty species of fish, the main of which are:

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

Pink salmon that live in the White Sea (acclimatized Pacific salmon) spawn where salmon do, 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 often visits the rivers of Primorye to spawn in odd-numbered years, and the rivers of Kamchatka and Amur in even-numbered years.

Research scientists have very different opinions on this matter, but there is still no consensus on this issue.

Finally

An interesting feature of this species of fish is that it does not have specific subspecies. They are not formed for a number of reasons:

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

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

River pink salmon is an anadromous fish. This means that it spends part of its life in sea water, and spawns in rivers. In the photo, the river pink salmon is noticeably different from other fish...

It's interesting that with the onset mating season pink salmon undergoes a significant transformation. Males are most visibly transformed.

The fish changes color to greenish-brown with dark stripes and spots. The body flattens laterally and a hump appears (hence the name of the species). The jaws bend to form either a hooked nose or a beak. Strong crooked teeth become noticeable (due to this river pink salmon called catfish). The meat of spawning fish turns white.

Signs

When pink salmon are still at sea, their color is silver with a darker back and a clearly visible lateral line. Dark spots are visible on the fins: large ones on the caudal fin, small ones on the dorsal fin. The body is “clad” with small, thick scales. Females are smaller in size than males.

Spreading

During the maritime period life cycle Pink salmon live in the North Pacific Ocean. Off the coast of Asia, the habitat of pink salmon stretches from Chukotka to the Korean Peninsula and the islands of Hokkaido and Honshu. Along the coast of North America - from the Bering Strait to California. You can also find pink salmon in Arctic Ocean- up to the mouth of the Lena off the coast of Asia, and to the Colville River off the coast of the North American continent.

Pink salmon is valuable commercial fish, providing a high catch. The waters washing the southern regions are especially rich in pink salmon. Kurile Islands, east coast of Kamchatka, British Columbia.

The habitat of pink salmon is very wide, which indicates the popularity of the fish among many nationalities.

The Sea of ​​Okhotsk, the northern part, also produces a rich catch of pink salmon. Sea of ​​Japan and the southeastern Gulf of Alaska.

And, although the pink salmon catch fluctuates from year to year, the share of this species in the total salmon fishery is one of the most significant.

Biology

Compared to representatives of other species of the Salmon family, pink salmon is a medium-sized fish. The fixed maximum size is 68 cm (with a weight of 3 kg). Pink salmon grows and matures quickly. By the second year of life, the fish is ready to reproduce. Submitting to the instinct of their native river (homing), pink salmon goes deep into the beds of large rivers or into the lower reaches of their tributaries, reaches silt-free places with a bottom covered with pebbles or gravel, and lays eggs.

The breeding season lasts from August to mid-October. Larvae emerge from eggs (d=6 mm) at the end of April. They still have a way to go downstream - to the ocean. Without swimming far in sea ​​waters, the juveniles feed in shallow water for about a month, absorbing small crustaceans.

Compared to other salmonids, it boasts a very large population of its Pacific population.

The larger the annual population size, the smaller fish(by 2.5-5.7 cm). This, however, does not apply to pink salmon living in British Columbia and Northern Primorye.

Pink salmon from 32 to 64 cm in length begin to reproduce. But, on average, the size of spawning individuals falls within the range of 38-59 cm (with a weight of one and a half to two kilograms).

This type of fish is also interesting because all the larvae that are born are females. Sexual differentiation of individuals does not occur immediately.

One of the curious features of this species is that pink salmon does not have clearly defined subspecies. They cannot form due to a number of reasons. Firstly, individuals of different populations are not isolated from each other - they have the opportunity to interbreed with each other due to weak homing in this species. Secondly, this fish at all periods of its life cycle has good resistance to the influence of environmental factors. And thirdly, the isolation of subspecies by acquiring new traits and characteristics is prevented by the uniformity of living conditions throughout the entire extent of the species’ distribution.

Generations of pink salmon are genetically quite isolated from each other (they do not overlap during reproduction), since these fish mature quickly (once they reach 1.5-2 years they are ready to reproduce) and die after the first spawning.

Spawning

When entering the river at the beginning of spawning, males outnumber females. But the closer to the end of the long journey to the spawning ground, the more females become. If we consider the average numbers, then parity is maintained between the sexes.

The journey to the spawning grounds takes 1-1.5 months. This is a grueling and exhausting road, during which the fish does not feed and undergoes a number of external and internal transformations. The conditions in the spawning areas of all pink salmon populations are approximately the same: pebble-sandy soil, water temperature - 4-16 ° C, current speed at a depth of about one meter - 0.2-1 m/s, degree of water saturation with oxygen - at least 40% from full.

The female lays 800-2400 large eggs in a specially prepared hole, in three separate nests. After the male fertilizes the eggs with milk, the female fills the hole with soil, forming a so-called spawning mound (with an area of ​​one and a half to two square meters). After 130 days, pink salmon larvae appear from the fertilized eggs (40-60% of all eggs spawned). They stay under the pebbles for about a hundred days, then emerge from under the spawning mound and go to the sea. The ramp lasts several months: from late April to early July. Having reached the place where the river flows into the sea, the juveniles remain here for some time - in the waters just before the mouth of the river. Then it moves on.

After feeding in shallow waters in coastal bays and bays, young pink salmon move to the open sea in October-November.

Since pink salmon have relatively weak homing, they may spawn in a river other than the one in which they were born. Moreover, the mouths of some rivers sometimes become impassable due to storm sediments, and pink salmon are not able to enter there for 1-2 years.

Herds

Due to the weakness of the instinct to return to their native river, pink salmon can use another river for spawning, not the one in which they were born. That is, the group of these fish is united not by one native river, but by several rivers in which the spawning of these individuals may take place.

A group of fish united by a common complex of such rivers is called a herd. There are a large number of such herds of pink salmon. These are the Primorye, Amur, West Sakhalin (Sea of ​​Japan), East Sakhalin, South Sakhalin, North Okhotsk, West Kamchatka, West Bering Sea, South Kuril, Hokkaido, and American herds.

Maritime period

Stocks of pink salmon of Asian origin are found in the western (Kuril-Kamchatka) and central (Aleutian) regions where these fish are concentrated. The eastern region (off the coast of North America) is home to herds of American origin. A separate herd of pink salmon swims in the Sea of ​​Japan.

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