Pink salmon - Fish, the length of which reaches approximately 38 cm, and the weight is about 2.2 kg. Among other representatives of the salmon family is the smallest. The appearance of the fish directly depends on the place where it lives. In the ocean, the humpback looks like this: it is painted in a pale blue color with a silver tint. In the rivers, the fish becomes more pale and acquires the yellow color of the abdomen and a gray back (see photo). After the males after the spawning, the hump appears behind the head, which causes the corresponding name for this fish. It is at the indicated sign of males distinguished from females. Gorbow lives just a few years.

On sale Fish is represented in a large assortment: whole carcasses, fillets, abdominal, back, steaks, etc.

The taste of the humpback is gentle, most of all is like a fish for salmon and trout. The difference is only juicing meat. At the humpback it is drier. The smell of fresh fish is thin. Sharp notes indicate that the product began to deteriorate. Unpleasant smell of fried humpback. However, it is very simple to eliminate it: before cooking meat of this fish is treated with lemon juice or balsamic vinegar in diluted form.

How to distinguish a pump from kats, salmon, salmon, sima, trout?

Compare the pump and salmon practically does not make sense, since the first belongs to the family of salmon, and the latter is already a collective name of all species of fish, which belong to this family (pink salmon, salmon, Keta, etc.). Sometimes the pink salmon can be called salmon. In this regard, it is necessary to give a small comparative characteristic with such salmon fish as Keta, salmon, and understand what they differ from the pipsh.

Distinguish the pink salmon It is possible by the following features:

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

Meat color. The humpback meat of reddish color, unlike a ket, which has pink meat with a light tint.

Scales. Horbishi has a small, with dark spots on the back and tail and with a white belly, the rolls of black spots are missing. Also in the last scales silver and larger.

The difference between salmon and hunchbow It starts with the appearance and ends with the use of culinary. The males of the last fish, in contrast to the first, in a spawning period, grow the so-called hump, from where and the name goes. Also, the pink salmon belongs to the Pacific salmon family, and salmon - to the Atlantic. In addition, the last kind of fish is much larger (in length can reach one and a half meters), and the first is able to achieve only seventy six centimeters in length. As for culinary differences, here many cooks argue that meat salmon, unlike pink salmon meat, is quite dense, therefore used as cutting for rolls and sandwiches. You still need to say about the taste qualities of two fish. The pink salmon is less tasty, not sufficiently juicy and tougher than salmon. Also noticeable significant difference in price for goods. Salmon, unlike pink salmon, is very expensive and therefore is not available to each consumer.

Gorbow is different from Sim For several criteria. First, the body of the first fish is covered with large stains, and the second is small. Secondly, the eyes of the humpback are large, and the Sima is small, in the form of beads. Thirdly, the latter, unlike the first, the teeth are quite sharp, not very small and are present in the language. Fourth, the humpback pumps are softer than that of Sim. Fifth, the scales of the Sima are much larger and easily removed, not sticking to the hands. Sixth, pinkish meat is less fat, than meat of Sim.

Concerning differences between Gorbosh and Trout, the latter meat is much greater than that of the first. Also, the weight of trout can reach more than twenty kilograms, and the middle weight of the humpback is about two kilograms. The latter on the back there is a hump, and the first is not. In addition, the side of the trout, unlike the pink salmon, passes the red strip, and the whole body is dotted with small dark spots.

How to choose and store?

When choosing a humpback, first of all, it is worth considering the purpose of the acquisition, that is, you need to decide in advance what you are going to cook out of it. From the head of the carcass only in the event that your goal is to stuffing the fish or cooking soup from it. Otherwise, choose options without your head, as this extra spending.

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

• If you choose a solid carcass, pay attention to the color of the abdomen: it should be pink. Yellow color indicates a spoilement of the product.
• Look at the gills of fish if they become green and slug - the fish is spoiled. High-quality humpback has red gills.
• Pay attention to the eyes: they should be transparent, without clouds. Otherwise, the purchase should be refused.
• Also worth looking at the tail. On the damage of the fish will testify the steeplet tail.
• Special attention should be paid to the state of the skins: it should fit tightly to the meat, be absolutely clean and not damage. If the skin is easily separated from the carcass, it is worth refrank from the purchase, since the fish was kept long and most likely with a violation of storage standards.
• When choosing fillet, pay attention to the color of meat: it should be pink. White color is a sign that the fish was stirred. Dishes from such a pupil will be dry so that you do not do.
• Do not buy fish, which has characteristic bloody leaks or bruises.
• When buying fish in the store, pay attention to the fact that one-piece carcasses should be located under ice, and fillets above it.
• Press your finger to the chosen pump: the form of fish should almost immediately recover.

Store fish standing, pre-wrapped it into parchment paper or in the food film. If you bought a whole carcass, put a few pieces of ice in the belly and send to the shelf near the freezer. In such a state, the freshness of the pink salmon will save about 3 days. When freezing, the storage time increases to 3 weeks.

Beneficial features

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

Gorbowa 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, which is contained in the hunchback, is absorbed far faster than meat. There is a substance in this fish as gluutium that destroys alien cells and increases the protective functions of the body. Positively affects the pink salmon on the activity of the cardiovascular system. There are no sugars and carbohydrates in fish, so it is allowed to be used in diabetes.

The pink salmon is satisfyable enough, but at the same time a low-calorie product, so you can safely turn it on your diet, without fearing to spoil the shape.

Given the presence of a large amount of vitamin RR and vitamin B6, the operation of the nervous system and digestion is normalized when fish consumption normalizes. Sodium, which is part of the pink salmon is needed to maintain the water salt balance in the body. There are phosphorus in the humpback, which is involved in the restoration of bone tissue, as well as fluorine involved in blood formation.

Thanks to extensive useful health properties include such a fish in their diet, it is recommended to people at any age.

The pump during pregnancy is very useful, so the fish can be boldably, but adhering to a certain dose. The daily rate of the eaten product is not more than one hundred and fifty grams, and it is possible to be eased no more than three times a week.

The pump with breastfeeding is also recommended. This fish can be eaten only four months after childbirth in a boiled or vapor form. For the first time you need to eat no more than thirty grams of fish. If for two days the baby will feel good, it means that the pump can go further to eat, but no more often two times a week. The norm of the eaten fish for the week is not more than four hundred grams. When the child is six months old, you can try to eat baked fish with vegetables.

The pump with pancreatitis is allowed to eat, but only three months after the derogation of the disease. Fish is advisable to eat in boiled form and no more often two times a week. In the period of the resistant remission, steam cutlets, meatballs can be prepared from the pink salmon fillet. With acute forms of illness, this fish is not recommended.

Use in cooking

Gorbowa is a fairly popular fish in cooking, as it is an excellent independent product, as well as it is used in recipes for a variety of dishes. Fish can be added to various heat treatment: stew, bake, cook, fry, cook for a couple, and also grilled. It can also be salted and marine.

Use the pump for the preparation of the first and second dishes, as well as it enters the recipe for a variety of snacks, salads, boiler, pate and many other things.

How to part and clean the fish?

"How to part and clean the pump?" - The question is quite serious, so it is necessary to approach it more thoroughly, because the taste qualities of fish depend on it.

So, in order to enter the pump on fillet at home, you will need only a small knife, which usually cut vegetables. First you need to clean the pump from scales. This is done like this: carefully consider scales, ranging from the tail and ending your head. When the scales are removed, the fish should be rinsed into the water to remove the remains of the scales.

Next, you can proceed to the next phase of fish separation - removal of the internals. So you need to gut the pump: abdomen fish droplet and carefully remove all the insides. Then you need to clean the film inside the carcass (otherwise fish fillet will be patched). Make a small incision along the spine of fish, then cut the film and remove all blood clots. After that, the carcass must be washed.

Now it is required to clean the pump from bones, fins and tail. First you need to put fish on the board, cut off her head, tail and fins (from the back and abdomen), then cut a carcass along the prysta from the top and to the tail. To save the pump from the bones, it is necessary to take a small knife, which should be inserted between the rib bones and the meat layer near the ridge (the sharp side of the knife should look at the ridge 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. Also, you should proceed with the tail part of the fish. Now you need to remove the ridge, reveal the fish carcass and cut it into two halves. You must have one part of the fish without bones, and the second - with the bones, which should be removed the same way as from the first half.

Now it is necessary to clean the fillet part of the fish from the skin. To do this, pick up the skin from the wide edge of the carcass and pull to the nose itself. If meat stretches with the skin, the skin should be carefully taken with meat with a knife. When the skin from the fish is removed, you can cut a pump on the portion pieces and use for further preparation of delicacy. If the fillet of the fish will be baked in the furnace, then only big bones will be removed, and small not touch, because under the influence of heat, they will become softer and will be easily removed from meat.

To cut a frozen pump, in the evening the fish should be taken from the freezer, put in a deep bowl and put in the refrigerator. Up to the morning, the pink salmon melts, and it can be cleaned. Or you can just remove the fish out of the freezer, put on the cutting board and give a couple of hours on the table.

Another moment. If the caviar has been discovered when separating the fish, it can also be used to prepare a dish. But before that caviar humpbacks need to be cleaned of film. How to do it at home? Yes, very simple. Caviar from the carcass and rinse under the carriage. Next, the film is carefully climbing in several places. After that, it will take a sieve with large holes, so that the eggs can freely go through them. Caviar put on a sieve and slightly add. Thus, the eggs will pass through the sieve, and the film will remain on the surface.

You can also save the caviar of the humpback from the film with the help of steep boiling water. In a small saucepan, pour water, put on the oven and boil. In the raging liquid, to lower the caviar in the film and with the help of a whip neatly interfere with it to assemble the retained film on the blades. After that, water should be merged, and to use the caviar to the salmon.

Sump Very easy and fast. Fish is carefully flushed, and then omit in salty water for about fifteen minutes. After that, the carcass is cut along ingredients, removing the skin and ridge. Then the pump fillets cut into pieces and sleep.

To cut the pump for a klyar, You should take a slightly ice cream fish, cut off your head, tail and all fins, and then rinse the carcass. Next, it is necessary to make an incision along the ridge all over the car. Starting from the edges of the outbreak, remove the skin, and then split the fish into two parts, separating one part of the carcass from the bones. To clear the second fuel part from the dice, you need to take one hand for the spine, and the second bone pulling out. Gorbow for cooking in a grade is ready.

Below is the video, how to part pump to get fillets without bones.

How to defrost?

To prepare a dish of pink salmon, fish first need to defrostly defrost. You can use two proven methods. In the first case, the pump must be lowered into a deep tank and put into the refrigerator to the lowest shelf. So the fish should be deflated from the evening to the morning it is already dropped.

The second way implies the following. To quickly defrost the pump, you should get a carcass of fish from the freezer, put on the board either in a deep tank and leave on the kitchen table exactly one hour. Then the fish need to be thoroughly rinsed.

Thinking the pink salmon fillet can be the same way as a whole fish.

In addition, there is another method of fast defrosting humpback - in cold water. Whole fish should be wrapped in several cellophane bags, put in a container with cold water, and then put a bowl with fish under the cold water stream. For an hour and a half, the pump flashes.

How to cook the pump at home?

In order for the finished dish to be cooked at home from the humpbacks, it is tasty, you need to know a few features of this fish:

• If you have acquired a stupid fish, then after cooking it can be patched. Also on flavoring characteristics may affect the improper storage or re-freezing.
• For pinkish stuffing, you can use mushrooms, various seafood and vegetables. For baking, pour fish with a creamy sauce or use cheese.
• It should be borne in mind that if the pump stand in the oven, it will become dry. Preparation time - no more than 40 minutes. Cooking the pump need no more than 15 miut, but to fry somewhere 20 minutes.
• In order for the fish to be juicy, it is recommended to soak it in the marinade, which you can choose the recipe for your discretion.
• The tenderness of pinkish meat acquires if it is about 30 minutes to withstand in Lemon.
• Do not use many spices, as it rules the taste of the outcome dish. Best of all, black pepper, salt, lemon and olive oil are suitable for hunchback.
• If you decide to bake a pump, then it is best to do it in foil, as the fish turns out very tasty and juicy.

Gorbowa is so universal fish that you can not only fry and bake, but also cook, stew, plant, smoke and even knit. This fish is combined with many products and give any dish impeccable taste and aroma. So, let's talk about every way of cooking more.

To sharp Pumply, fish first need to be separated so that two filleic parts are obtained (the cutting method was described above), and then rinse in water. When the stage of preparation of fish is over, you should start directly to the gorbushi ambassador. In a bowl, mix sixty grams of cook salt and twenty-five grams of sugar sand. The resulting mixture thoroughly graze fish parts, then connect them by wrapped with a cellophane towing and removing the refrigeration chamber for a day. Twenty-four hours, the pump can be served to the table, pre-irrigated with vegetable oil.

Make a low-headed humpback Very simple, so everyone can cook the fish. Purified carcass cut into small pieces. Then in a small container, mix thirty grams of salt and ten grams of sugar. To put a layer of fish pieces into another bowl, slightly smeared with sunflower oil and sprinkled with a mixture of sugar and salt, as well as black ground pepper and a coriander. After posting another layer of fish and also rinse, sprinkle with a mixture and spices. Then one more layer and so until the fish pieces are shown. Then the container is closed with a lid and put in a refrigerator for about five hours.

How to marinate Gorbowa? Fish to separate (remove itchy, and it is not required to remove the skin) and cut into pieces. In the mortar, six peas of fragrant perfume, sprinkling one hundred and twenty grams of salt, one hundred grams of sugar and adding crushed laurel leaf, mix well. Now fish pieces to deceive this mixture, put in a container, put a small oppression from above and leave the minutes to forty. At this time, six crushed peas of fragrant peppers should be mixed, thirty grams of chicory, two crushed laurel leaves, half a teaspoon of cinnamon and three carnations. Further, one and a half-liter can quiet boiling water, after putting the carnation and laurel there, and then lay down the punchos high in two pieces (each layer must be sprinkled with a mixture of spices). The remaining mixture of spices to shield in another container, pour the eighty milliliters of boiled water, so much pour sunflower oils, add a tablespoon of vinegar and prevent well. Marinade to pour fish, close the bank and leave pickled for two hours. Then the fish should be removed in the refrigerator for another three hours. Five hours later, pickled humpback will be ready to use.

To bake hill in the ovene, you should take an approximately kilogram of fish and get fille from it, which you need to cut into pieces. In a bowl, connect the salt, black pepper to taste, adding a teaspoon of cumin and a pinch of oregano. Spiced mixture thoroughly graze fish pieces and give a minute twenty minutes. During this time, a sauce should be prepared: add to five hundred grams sour cream chopped garlic clove and chopped greenery (dill and parsley), mixing thoroughly. Half of the sauce pour into the baking sheet, then lay out the fish, watering the remaining part of the sour cream sauce. Fish pieces need to bake at one hundred eighty degrees about thirty minutes. Baked humpback in sour cream sauce is very gentle and sufficient.

How to cook pump in a pan? Fish separated, rinse, dry and cut into portion pieces (thickness should not exceed three centimeters). In a small container, mix ten grams of salt and half a teaspoon of black peppers, adding a chipping seasoning for rippers. Shake the fish pieces with a mixture, and then sprinkle them with lemon juice. Leave picking fish about twenty minutes. In a not very deep bowl, pour flour and cut every piece of fish in it. The frying humpback varies within three minutes on each side until the fish surface is covered with a golden crust. The pump fried is great for feeding on the table along with boiled rice or vegetables.

Pink salmon stew prepared as follows. Clear fish, cut into pieces and grasp the pepper and salt. Next, fish pieces are cut into flour and put it on the pan to frighten up to half-year. Then finely cut onions, grazing carrots, vegetables also fry in a pan, and then lay out to the fish, adding water boiled and favorite spices. Swipe the dish on a weak fire for about twenty.

How to cook a pump in a saucepan? It will take three hundred grams of fish that need to be cleaned and cut into pieces. In a deep saucepan, put a pinch of nutmeg, laurel and five peas of peppers. Half of the onion bows cut into semir rings, slightly less than half of the carrot cut into circles and send to the pan by adding salt to taste and six hundredth grams of water. Capacity put on the oven and boil. Give a brave to boost about ten minutes, after which the fish pieces go there. Varka Gorbushi in a saucepan takes about twenty minutes. Boiled red fish is best combined with slices of lemon and dill branch.

Pink salmon in aerogrile Prepared quickly and does not require much effort. Fish separated, wash, cut into pieces, salt and resolve with lemon juice. In the container for the electrical appliance, put the lower grille, lubricate it with sunflower oil, and then lay out pieces of fish on it. At the airhril, put the temperature regime on two hundred and fifty degrees, and the timer is forty minutes.

To make a hump on an electricrile, I must first make the marinade: mix in the containers of fifteen grams of garlic and ginger, three hundred milliliters of soybean sauce, seventy-five milliliters of olive oil, one hundred and five grams of sugar sand (preferably brown), half of the glass of water and fish spices for taste. Pinkish fillet folded into a hermetic bag and pour marinade. Fish to remove in the refrigerator exactly five hours. Picky pinkish pieces put on the grill and bake five minutes on each side.

How to bake Gorbuha in microwave? Fish separated, rinse and cut into pieces. Take a special bowl for the kitchen appliance, lay out the first layer of fish, salt, spice, spice, sprinkle onions with a onion, chopped half rings, and then lubricate with mayonnaise, and so each layer until the fish end. After that, the container is covered with a lid and put in the microwave, setting the maximum power, and the timer is fifteen minutes. Such baked pink salmon is perfect for vegetable salad, potato mashed potatoes, praise or vegetables.

For cooking humpback in a slow cooker It will be necessary to part fish, rinse carefully, and then cut it on the steaks. Next to the bowl of the device pour thirty-four millilita sunflower oils, enable the Baking Program, give it a little hot, then lay out fish steaks, grated salt and pepper, and fry for ten minutes on one side, and then five minutes on the other Parties. Then you should cook sauce: mix on three tablespoons of mayonnaise and liquid sour cream. Finished sauce to pour a hunchback and bake about half an hour in the "Baking" mode. Upon completion of cooking, fish top to sprinkle with grated cheese (it takes about one hundred fifty grams) and turn on the program "Maintain heat" for another ten minutes. During this time, cheese will have time to melt.

To prepare a humpback a pair of steamer, the fish should be separated, clean thoroughly, cut into small steaks, sprinkle with lemon juice, squeeze and pepper. Then the fish steaks decompose on the top compartment of the device, and in the bottom compartment, pour water and cook about fifteen minutes. A few minutes before the end of cooking for each piece of fish, it is necessary to put a rosemary sprig or a small piece of ginger. Steam humpback is well suited to the zucchinas, or to the podolois, or to the cauliflower.

It turns out very tasty fried hunchback on the fire. First you need to part fish, and then cut into large pieces. In a deep bowl, mix to taste a table salt, pepper, sunflower oil, mustard, seasoning, lemon juice, then put the onion onion, sliced \u200b\u200bby half-plates, and then lay out fish pieces, mixed well. Gorboova leave to pick up for sixty minutes. After that, pick-up fish steaks lay out on the grille and fry about twenty minutes. Fried hunchback on the grill turns out very juicy, gentle and very tasty.

How to smoke a pump? Separate fish (if the scales are not damaged, you can not remove it) and rinse. In the bowl, mix sixty grams of salt and ten grams of pepper ground. The resulting mixture is abundantly rubbed the fish and leave it for a few hours so that the pink salmon is well mastered. For smoking it is better to take a olhov chips. When the chips turn around and go white smoke, the fish can be laid on the grille. The pink salmon in the smokehouse is preparing about forty minutes. After that, the fish need to give a little to ventilate. Smoked ripper is a golden shade. Store the finished product in the refrigerator no more than a week.

To tarrow Pinkish, fish fillet cut by pieces. Further in the bowl mix sixty grams of salts and twenty-five grams of sugar, as well as dried parsley to taste. In the finished mixture, mix the fish pieces and remove into the refrigerator for a day. Vyalim Gorbushu in a special dehydrator at forty-five degrees for twenty-four hours. After that, the dried fish pieces are sting and shifted into the container. Store ready-made delicacy in the refrigerator.

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

The garnish to the humpback can be represented in the form of vegetable dishes or porridge. If you bake fish with champignons, then in this form, the pink salmon is perfectly combined with a salad of vegetables, boiled rice or potato mashed potatoes.

You can also apply sauce to the hunchback. Usually fish is watering creamy, garlic, sour cream sauce or bechamel sauce.

What to replace in the recipe?

Gorbowa can be replaced in a recipe with salmon, ketta, trout or some other red fish of the salmon family.

But the canned pump for salad is advised to replace the canned tuna or sire.

Smoked Gorbow can be replaced by low-headed fish, for example, in the preparation of tartlets.

Horbish and Contraindications

Horbow's harm can bring people who have found individual intolerance to the product. There is such a fish in the presence of a ban on iodine and phosphorus consumption. Carefully treat the humpback to people with ulcers, with the problems of the liver and with diseases of the gastrointestinal tract.

Consider that with a long thermal processing, a large number of useful substances in the humpback collapses.

Gorbow fishing

Fishing on the pump starts from the middle of the summer season. Habitat hubby is cold water, so can be found in:

the waters of the Northern Ice and Pacific Oceans;

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

reservoirs of the northern part of America.

Where is the pink salmon in Russia? Here they catch a pinkish, starting with the rivers of the Bering Strait, then moving to the south to the Bay of Peter the Great, and then taking the course a little south. Also fish meets on:

Kamchatka;

Kuril Islands;

Sakhalin.

Another fish can be seen in the Amur River.

When is the fresh humpback hollows? The fishery of the humpback lasts until the fish starts spawning, that is, somewhere from spring and up to the middle of the summer season (more precisely, until the end of June). After that fishing is prohibited.

When is the pink salmon goes to spawning? Such a fish begins to spawn into different times, since it dwells on different coasts. Mostly, the pink salmon swims into the river for spawning approximately by the end of the day of the month. This period lasts no more than two months, and sometimes it can last until September.

The catch of the humpback is better to produce in reservoirs near the Ples with a pebble bottom and under direct flow. Catching humpbacks on far casts is very rarely practiced because the fish swims near the shore itself.

What to catch a pump? The most successful can be caught on spinning, tackle and fly fishing. You can also catch a pink salmon on the usual fishing rod. At the same time, the lining on the pump should not be thinner than 0.8, otherwise you can cut your fingers and palms at the time of digging the fish. Blossoms on the pump should not be rotating, because the fish almost does not respond to it. It is best to use the oscillating of a very bright color.

What does the pink salmon be keen? For catching pink salmon, artificial flies can be seen. Also, the fish beeps well on caviar, rolled out the harness. In addition, bait to the pump can be made brighter, attaching bright threads, feathers or colored plastic. Experienced fishermen recommend using orange, blue or purple color.

The salmon family is noted by the fact that it includes more than 100 different types of fish. Pinkly fish refers to one of these species. A distinctive feature of this species is the presence of a kind of pellet on the back of the fish. Its name corresponds to this feature. The pink salmon does not have a permanent habitat, but migrates from rivers to the sea and on the contrary, as a rule, in order to celebrate the caviar.

She lives in salted water, and multiplies in Fresh. Prefers cold water of various reservoirs located closer to northern latitudes. The length of the average features is within 50 cm, with a weight of about 1.2 kg. Although larger individuals are found. This is a very tasty and useful fish that can decorate any festive table. Due to the fact that her meat color is distinguished by a bright orange tint, it is also called "red fish".

Gorbowa is a fish that differs not only by beautiful flavoring data, but also the composition of the useful substances positively acting on the function of the human body. The advantages of pink salmon meat in the following:

• The meat contains a whole bouquet of vitamins and minerals.
• In stock Micro and macroelements.
• In the minimum calorie quotory, which contributes to weight loss.
• In strengthening the human immune system, which increases the body's resistance against various virus or bacterial diseases.
• In improving the work of the cardiovascular system.
• In moving the blood glucose system, which has a stimulating effect on nervous cells.
• In a favorable effect on the thyroid gland, providing its function with iodine.
• Displays toxins and slags from the body, thus cleansing the whole organism.
• In preventing diseases of bones, including osteoporosis.
• In preventing Alzheimer's pathologies related to old age.
• In the protection of teeth, strengthening enamel, due to the presence of phosphorus and other trace elements, such as calcium.
• In the processes of the organism, improving skin and softening the walls of the vessels.

Meat composition

There is a large concentration of elements in meat pumps, without which the human body simply cannot function normally. The meat includes:

• Omega-3 polyvitamins, protecting the body from neoplasms.
• Phosphoric acid.
• Pyridoxin, optimizing the work of the central nervous system.

Calorie

In 100 grams of pinkish meat, it is contained from 140 to 170 kcal, depending on the preparation method, which indicates the dietary nature of the product. Its consumption is recommended by nutritionists for such categories of people, like those that are prone to a set of excess weight or those that have already managed to dial it.

The presence of fish in meat, up to 60% amino acids, allows you to stay well for a long time and feel hunger.

In 100 grams of pure pinkish meat contains:

• 20.5 grams of proteins.
• 6.5 grams of fats (useful).
• 71.8 grams of fluid.
• 1.1 grams of polyvitamins.
• Vitamins of group B, including vitamins A, D, E, C and RR.
• Microelements, such as calcium, sulfur, magnesium, chlorine, sodium, phosphorus, potassium and others.

The presence of a pink salmon in meat of such a number of useful components has not been left unnoticed by physicians. They recommend using this fish in food at least once a month. This will allow regularly replenishing the body with vitamins, microelements and other useful substances that protect the body from harmful effects. At the same time, the features of each organism should be taken into account, in terms of its reaction to seafood.

The utility of pinkish meat is obvious, therefore, restrictions almost do not exist. The only serious warning is allergic to seafood, which is very rare. In addition, there are also categories of people, from a medical point of view, which should be limited to the eating meat of humpbacks. For example:

• People suffering from the problems of the gastrointestinal work.
• People suffering from liver and kidney disease.
• The intolerance to the organism of iodine and phosphorus.
• Allergic reactions to the use of fish meat.

Such reactions were noted, although very rarely. In any case, it follows with caution to use the pinkish meat. First you need to use not a large number of fish and if no negative sensations appear, it can be used without restrictions. If some negative sensations appeared, then you need to eat or not enough, or refuse to eat at all. Although it is difficult to find a product, which consists of so many nutrient and useful substances. Alternatively, you can consult with your doctor.

Diseases of the tract and liver

Using fish meat into food, you should always remember that it is most useful in boiled or baked form, and even better to use fish in the raw form, since in this case it retains the maximum nutrient amount.

Using fish in a fried form, you should also not forget that as a result, you can provoke the disease of the gastrointestinal tract and liver. In addition, harmful cholesterol begins to accumulate in the body, which can lead to clogging of vessels or obesity. As a result, problems are possible in the work of the cardiovascular system. It should not be abused with salt and spices, which can cause a stomach or gastritis ulcer.

The best option is the preparation of freshly detected fish dishes. Unfortunately, few people have a similar opportunity. In most cases, the person goes to the market or to the store, where it buys, fresh or freshly frozen pump. Buying such a product, you should check it on freshness, carefully examined it visually. It is better to buy a fish, which has not yet cut off the head. In the color of the gills and eyes can be easily determined how fresh fish. Eyes should be blond and clean, and the gills are pink on color. If there is no head, it is better to look into the abdomen. If his color is pink, then everything is in order, and if white, then the fish was crowned. Fish carcass should not have mechanical damage, as well as bruises.

Before going for fish, it is necessary to clearly understand which end product will be prepared.

When choosing, you need to pay attention to all factors that will help protect from buying spoiled, several times frozen or old fish, which can easily ruin any dish.

You can cook fish according to any of the recipes below. All of them are aimed at decorating a festive table.

Delicious recipes from pinkish fish

To prepare such a tasty dish, you will need:

• Close-up ripper carcass.
• Fresh or salted mushrooms.
• Onion.
• One egg.
• Flour, salt and spices.
• Vegetable oil (olive).

Preparation contains such steps:

• The fish is seeded, wash and cut into pieces. It is advisable to remove all bones.
• Breading is carried out in flour with salt and spices. The baking sheet takes, lubricates and lumps upside down.
• Preparing the filling of mushrooms and onions. Champignons or oils are finely cut.
• Fish stew in the oven for about 15 minutes. Raw eggs are mixed with salt. There should be an ordinary omelet.
• After 15 minutes, the fish is stuffed with mushrooms, onions and eggs whipped with salt. From above, fish can be put on a spoon of mayonnaise or sour cream.

The dish is prepared until the ruddy crust is obtained.

Ingredients:

• 1 large pink salmon.
• Salted or fresh mushrooms, onions and egg (for filling).
• Salt, pepper and flour (for breading).
• Olive or vegetable oil.

Preparation steps:

1. It is necessary to clean the fish and cut it into pieces, before removing all the bones.
2. Obfing pieces in flour with salt and pepper, lay out on a lubricated baking sheet.
3. For the preparation of the filling, cut fine mushrooms (champignons or oil) and onions.
4. Everything is easy to readily ready for 10-15 minutes. Mix raw eggs with salt, like an omelet.
5. We divide on equal parts and stuffing them fish. For taste, you can put a spoonful of mayonnaise or sour cream.
6. Bake in the oven to a golden crust.

Stuffed red fish

Such ingredients should be prepared for cooking:

• Close-up hubby carcass (1.5 kg).
• Parished rice.
• One carrot.
• One egg.
• Sea salt, pepper.
• One clove of garlic.

How preparing:

1. The pink salmon is cleaned and washed under cold water. Then you should separate the meat from the skin and remove all the bones.
2. Rigs rice, carrot, egg and garlic.
3. Everything rubs on fine grater, and eggs are cut. Fish is stuffed with rice and vegetables. The edges of the abdomen are connected together, and the fish lays out on the baking sheet down.
4. It is preparing in the oven, at a temperature of 180 degrees 25 minutes, after which the fish is sprinkled with water and add water to the baking sheet.
5. After that, it bakes another 20 minutes.
6. After cooking, the fish is cut into portion pieces. Served to the table, decorating the dish of greens.

Useful salad with hunchback and avocado

Salad components:

• One avocado.
• Makaroni solid - 200 grams.
• 100 grams of pickled humpbacks.
• Three middle tomatoes.
• 100 grams of olives.
• 100 ml of vegetable oil.
• Lemon juice - 3 tablespoons.
• Spices (can be without them).

How to cook:

1. Avocado is cut by pieces, after which they are poured by a mixture of vegetable oil, lemon juice, salt and spices.
2. Fish is preparing, and the olives are cleaned from the bones.
3. Pasta is boiled, tomatoes are clean and cut. Makaroni must cool.
4. In conclusion, all components are mixed together.

The dish perfectly fit into any celebration. For its preparation prepare such products:

• Two pink salmon fillets of medium size.
• Young bow - 2 pieces.
• Mushrooms any - 300 grams.
• Young potato - 4 pieces.
• 150 grams of solid cheese.
• Mayonnaise or sour cream.
• Vegetable oil.
• Salt, lemon and spices to taste.
• Greens.

Preparation steps:

1. First of all, a form for baking is prepared. Its slightly lubricate a piece of butter.
2. The pump fillet is rubbed with a mixture of salt, pepper, and is also watering with lemon juice and stacked on the bottom of the form.
3. Onions with mushrooms cut into pieces and roasted on a skillet, after which the fish falls on with them.
4. Potatoes rubbed on a shallow grater and laid out over mushrooms.
5. After that, everything salts, stepped out, decorates dill, and the solid cheese is rubbed on top.
6. In conclusion, the dish is lubricated by mayonnaise and goes into the oven for 45 minutes, heated to 180 degrees.

Such a fish like a pink salmon is the source product for the preparation of a variety of dishes, such as cold snacks or hot dishes, both the first and second. It can be frying, cooking, bake, as well as marine and shed. In the raw form it is the most useful, and in fried it is also harmful because it becomes heavy on the stomach. Any dishes are really prepared at home, without any problems and without inaccessible ingredients.

Dishes from red fish, and especially salads and cold snacks have always been in demand at the festive table. Moreover, it is not only tasty, but also useful. It is enough to eat for a day not a big piece of pinkish meat and you can replenish your body with vitamins and microelements. At the same time, the use of fish over the norm will not bring a positive effect: the body will take exactly so many nutrients as he needs.

Gorbowa (Yakut. Kyhl Balyk) - a view of anadromic fish from the Salmonidae family. The smallest and most common representative of the kind of Pacific salmon (oncorhynchus).

Description

The body is slim, covered with small scales. Boc and abdomen in the sea of \u200b\u200bsilver color, the back is dark. The side line is well distinguishable. On the tail fins large and small dark stains, on the back small. After entering the river and stay in fresh water, the pump acquires a marriage outfit: the body is compacted and acquires brown color, the head and fins are black, the jaws are bent, big teeth grow on them. On the back of the males formed hump.

The smallest representative of salmon. The maximum length does not exceed 68 cm, and the weight of 3.0 kg. The males are usually larger than females. Gorbushy all matures in the second year of life. Spare in the main channel and on the lower reaches of large tributaries. Sneshlets are located on carbatches with clean water and on an unplanned soil consisting of gravel and pebbles with an admixture of sand. Spare in August and continues until mid-September. Icra with a diameter of 6 mm. At the end of April, the larvae go into the thickness of the water and roll downstream of the river. After entering the sea, the young about a month holds in shallow water, actively feeding with small crustaceans. After a year and a half of the marine life, the pink salmon returns to the native river for spawning. Homing (Native River's instinct) The humpback is expressed weaker than other Pacific salmon.

- The most numerous representative of the kind of Pacific salmon. It dwells in the northern part of the Pacific Ocean, it is found in the Arctic Ocean to the west to Lena and on the Asian coast south to the Korean Peninsula and the shores of Hokkaido and Honshu. According to the US coast, the humpback is also widespread - from the Colville River in the Arctic Ocean and to the San Lorenzo River in California. The most numerous in the northern part of the Japanese Sea, the Sea of \u200b\u200bOkhotsk, in the South Kuril Islands, in the eastern Kamchatka, in the southeastern part of Alaska Bay and in British Columbia.

According to literature data, it reaches a maximum length of 76 cm, a mass of 5.7 kg. Usually, the river on the spawning is a pump with a length of 32 to 64 cm, with a predominance of a 38-59 cm length, weighing 1.4 - 2.3 kg. As a rule, in the years of high numbers, the size of fish is less than at least generations by 2.5 - 5.7 cm. The exception represents the pink salmon of the Northern Primorye and British Columbia, which have a reverse trend. Male, like other Far Eastern salmon, larger females. Horbow lives 1.5 years old, in the second year almost everything becomes half. Therefore, generations of even and odd years are genetically isolated almost completely.

Gorbowa as a kind of homogeneous and she is impossible to release subspecies. High stability of species signs of pumps can be explained by the following reasons: the absence of pronounced chomba and as a result, the possibility of crossing even significantly remote populations; An extremely reduced period of stay in fresh waters and habitat for most of the life in a very homogeneous ocean conditions; historical youth of the form; A wide range of resistance to external environmental factors during the breeding period and early felling into the sea.

Food

Popper feeds with small fish, fuels and crustaceans. Gorbow lives long - 1.5-2 years old, spawn once in his life, after spawning, all the fish die.

During the habitat of the pink salmon in the sea, her body is painted in silver color, on the tail fins a lot of small dark specks. In the river, the color is changing: dark spots cover the back, side and head, by the time of spawning head and fins become almost black, and the whole body acquires brown, except the belly, which remains white. The proportions of the body are especially changed: the males on his back grows a huge hump, the jaws are lengthened and curved, strong teeth grow on them. Once a slender and beautiful fish becomes ugly.

Habitat

The pink salmon is found in cold waters, prefers a temperature of 5.6-14.6 ° C at an optimal temperature of 10.1 ° C. At a temperature of 25.8 ° C, the fish dies. The pink salmon is found in the coastal waters of the quiet and northern ice oceans, from the Sacramento River in Northern California to the McCenzie River in Canada and from the Lena River to Siberia to Korea. In Asia, it is common up to Honshu in the south. Also, it was not bad at the Kola Peninsula.

Gorbowa is a typical passing view that does not have freshwater forms feeding into the sea, and it goes to the native river. Homing, i.e. The ability to return to the native river is well developed, but often gives a "crash", therefore it is possible to enter the "other people's" rivers. It has a short life cycle and spawn once in his life, after spawning dies. Since 1956, it is periodically introduced into the Barents and White Seas River. At the same time, after a fence in the sea, the humpback returns to spawning not only in the river, where young, and also enters the river from Yamal and Pechora to Murmansk and further to the shores of Norway, Sweden, Iceland, British islands. In Norway, self-reproduced population groups were formed.

Gorbowa, apparently, along with the Symo - the most thermal-loving view of the genus oncorhynchus. It winter in those areas of the ocean, where the temperature on the surface is not reduced below 5 ° C. This circumstance seems to also contribute to its rapid growth.

Spawning

The spawning move of the humpback is an unforgettable spectacle. Breaks are visible everywhere on the river: like other salmon, which comes against the flow of pink salmon moves at the bottom, but often goes to the surface. At the same time, she can pop out from the water, but more often just shows his head and back. Many fish moves and near the shore itself, at a depth of 25 - 50 centimeters. Often they go the brilliant columns, one exactly after another. Each such column in small places leaves after himself located along the shore of the furrow, knocked out on the pebbles of fish tails.

Near the rivers at this time there are many fishing birds - chas, orlans. Bears from all surrounding mountains go down to the valleys and roam along the duct, trying to pick up fish with claws. Filming on a rubber boat, it is not difficult to come close to the enthusiastic fishing bear. Even seals can leave the sea and after the shoals of salmon move up rivers, rising sometimes on tens and hundreds of kilometers.

In the sea, the pink salmon is actively powered, and chooses more calorie food than Keta. If the keta food is more than 50% of the gorgeous mollusks and shells, then the pump prefers small fish, fry (30%) and crustaceans (50%). Therefore, it grows and matures extraordinarily quickly: 18 months after the skate in the sea, she is already returning to the river to postpone the caviar and die. True, opinions were expressed that a significant part of the humpback would spawn on the third or fourth year of life. However, it is unlikely that way. Marine catches have shown that in August, only single, for some reason, who were late for the development of individuals.

Gorbushi has one amazing biological feature: all its larvae are first females. Only before their exit from the soil approximately half of the individuals occurs, the floor changes occurs, and they become males.

Stadium

Currently, it is generally recognized that the pink salmon forms a number of stads associated with a certain complex of rivers (and not separate spawning areas, since the return instinct in the "native" river at the pink salmon is the least developed due to the short period of stay in the rivers of the fry). Semorsky, Hokkaidskoye, Amur, Westoshalinsky (in the Japanese Sea), Northohot, Westernochamchatka, Eastoshalin, South Room, Yuzhnoshalinskoe, Westernobergovsky, and American herds are distinguished.

Methods of fishing

Fisherman should be able to "read the river" in color of water, according to the failures of the jets and the waterways to guess the deeper places of the focus, plots with a sharp change in depth, flooded shorts, etc. In such places or directly under them, the slow motion or counterflow is most often created, What attracts fish. The action of such points is much more efficient than combing the gloves of the entire area of \u200b\u200bthe rend. An experienced fisherman can be found in the fact that he even immediately sends a bait to the bait where it follows him from the first casting.

In addition, for successful salmon fishing, you need to learn to feel the bottom, that is, to be able to lead gloss in close proximity to it. Pumply pink salmon is usually felt like a mesmer, often dual jerk or a blow on the brightness, after the cut, it resists greatly. Gorbow-Silverka - one of the strongest and rapid fish, her females and in the marriage dress do not become weaker. Once on the hook, they sharply rush out of the side to the side, make beautiful "candles" (jump out of the water) and therefore more often come from the hook. The males, on the contrary, the river quickly horses, become flat, they lose speed.

Taking gliding, they are most often strong and almost without jerks pull the fishing line. When a hidden dual-kilogram male with proportions of large bream becomes head from the shore across a strong current, it may seem like a large ket. The feeling on spinning is approximately the same - a powerful pulling towarding downstream and from the shore.

Gorbow can peck. Not only on glitter, but also on an artificial fly. Like other Pacific salmon, the largest, bright fantasy bait (yellow, green, orange or pink) are most attracted (yellow, green, orange or pink), additionally decorated with brilliant lurex. Flies must move at the bottom in slow motion, evenly or short jerks.
Amateur catching humpbacks in the Magadan region are allowed only by licenses: in the sea - the network, and on certain areas in the lower reaches of the rivers - spinning.

Gastronomic value

Gorbowa is a valuable fishing fish. Its meat is suitable for cooking soups, extinguishing, frying, salting and canning. Pinkish caviar is also used in cooking: after salting is preserved. Especially good pink salmon in salt form, since with culinary treatment, a significant part of the beneficial substances (like all red fish) is disappeared. Therefore, many prefer a low-salted pump - both industrial salts and home. It is also possible to pick up even the stores fresh-frozen carcasses, especially since the sale is gone and unquatated pink salmon, with head and without a head. The main thing to choose high-quality hump. Gorbosha has practically sun

e vitamins and useful elements. For example, it has a lot of vitamin RR (nicotinic acid), which improves the activities of the gastrointestinal tract and the central nervous system. This fish also contains vitamin B12, sodium, calcium, fluorine, sulfur, phosphorus, iodine, as well as polyunsaturated fatty acid omega-3. Experts are recommended for maintaining the optimal balance of the necessary nutrients in the body and for the prevention of cardiovascular diseases to regularly eat pipsh meat. It is easy to distinguish good fish: it is smooth, clean, smooth, without spots and damage, with silver and shiny scales. In addition, in high-quality fish, the gills should be bright or light red, and not darkened or green. If the tail is dry and rolled, then this is also a sign that the fish is repeated more than once. Fisteners of fish hot, can use it not only in the traditional ear, but also prepare a pink salmon on the grill and grill, in the oven and microwave. Gorbowa can be stuffed (good stuffing serve mushrooms and seafood), cutlets are preparing from it. Boiled fillet is used in salads and snacks.

Pink salmon

Pink salmon - Type of migration fish Family Family. According to the quality of meat, the pink salmon is somewhat inferior to the majority of other Pacific salmon. The fatness of the pink salmon is different in different areas of fishing. The Amur Gorbow is a little greater than West Kamchatka. During the approximation period to the shores and entry into the river, during the "marriage" changes in the pink salmon and starvation of running fish, the fatty meat of humpback decreases from 9.6-10.7% to 1.9-2.2%. Salted caviar of the humpback is a very valuable product and occupies a leading place in the total number of harvested salmon caviar. Ikra Gorbushi is somewhat smaller than ketova.

Gorbowa is a valuable fishing fish. Its meat is suitable for cooking soups, extinguishing, frying, salting and canning. Ikra Gorbushi is also used in cooking.

Often it is suggested that the pink salmon is "dry." In fact, the meat of pink salmon, especially the low-frozen frost, non-fat. But it is very important to know that almost the whole salmon is non-nigs. Fat is located at this fish only in certain places: under the skin - a thin layer, on the abdomen, and in the area of \u200b\u200bthe fins. That is why it comes out that a piece of roasting pink salmon - without skins - dry. And smoked entirely grooved hills - a fairly fatty and juicy. So the matter is not in fish, but in the peculiarities of its structure.

How to choose a pump?

Forget about the freshest pump, not familiar with the refrigerator. Such luxury can afford the inhabitants of the Far East, but today it is available mainly, frozen by the factory method of pink salmon. However, the choice is great now. You can buy a fish, fillet on the skin, and fillet without skins, a baldy part (the abdominal part) or a vessel (abdominal part). It will just simplify the preparation of your dish.

But first, let's refer in the purchase of a humpback.

There is also differences here. It happens the whole, not crumbling and headed - from which its price is usually lower. But, buying such a fish, count that at least 37 percent goes into waste - and then present the ratio of quantity and price.

It happens to sell fish groaning. With head or without. It also has differences in price. But minor. And therefore, in the choice, focus on something - for cooking what dish you will need a fish. Will you bake it entirely, stuffing, or maybe you love your ear - then you certainly buy with your head.

If you are going to cut fish into pieces, or saline - then the fish head you do not need.

On average, the weight of the humpback ranges from 800 grams to 1.5 kilograms. Buying a whole, with a head of fish, I'm at about myself in your mind 2/3. For example, the weight of the fish is 1.2 kilograms. So, the finished meat of fish without bones will be 800 grams. This is certainly approximate, with a large stock calculations. But the stock has never damaged.

Choose fish carefully. Although basically, the pink salmon is not very expensive fish, it will still be offensive when, spending time and strength on her cooking, you will understand that she, for example, is grieving.

Mount usually old fish. Or fish, when stored which were violations. For example, frosthed and frozen again. Unfortunately, sometimes such "old" the fish is spathed to fresh unfair sellers. Therefore, carefully consider that fish you buy.

First of all, if possible, look at her in the abdomen. The abdomen of the humpback should be pink, but not yellowish. If you do not have the opportunity to look inside, for some reason, for example, you buy unproved fish, or it is so frozen so much that you can't do it without damaging the fish, then carefully inspect the head of the fish, tail and surface.

Inspecting the head - pay attention to the gills, it is quite easy to calculate the fish (remember "Fish rotches from the head"?, Very correct saying) and literally it is so. Since the fish usually begins to grow up from the gills, they are green and covered with mucus.

Muddy eyes - here is not an indicator, since the frozen fish of the eye will look muddy anyway in any case.

If the fish was stored for a very long time, or burned before, then it will be well noticeable on the "concurrent" and the silent tail.

Inspect the skin that there were no damage on it, and what would look evenly clean, and the most important thing - very tightly adjacent to meat. Easily descending from pulp skin humpback is the first sign of "old age" or improper storage. And the fish with disappearing skin will have a "rusty" taste.

If you buy a pink salmon fillet, then the meat should be pink. If it turns it - it means that fillet simply stirred out. And then no matter how you try to cook fish - it will still work out dry.

There is one more type of marriage. This is the so-called "broken" fish. This disadvantage, unfortunately, can be very rarely identified with visual inspection. But when cutting, you will see the spots resembling bruises on the pulp. Actually, this is the bruises that the fish gets at the moment when it is pulled out from the water of the trawl (fishing network of large sizes). Sometimes it trawl drags not one ton of fish, and on those fish that are closer to the grid, there is a strong pressure. From here and "Breakies".

On the taste quality of fish this marriage does not affect. Another thing is the appearance of the dish. Therefore, if you were "broken" fish - just remove these places, cutting out the knife.

Nutritional value per 100 g of product gorbush fish:

Proteins - 20.5 gr
Fats - 6.5 grams
Water - 71.8 gr
Cholesterol - 60 mg
Ash - 1.2 gr
Saturated fatty acids - 1.1 gr

Calorie - 140 kcal

Vitamins

Vitamin A - 0.03 mg
Vitamin PP - 4.5 mg
Vitamin A (RE) - 30 μg
Vitamin B1 (thiamine) - 0.2 mg
Vitamin B2 (Riboflavin) - 0.16 mg
Vitamin C - 0.9 mg
Vitamin E (TE) - 1.5 mg
Vitamin PP (niacin equivalent) - 8.1 mg

Microelements

Iron - 0.6 mg
Zinc - 0.7 mg
Iodine - 50 μg
Copper - 110 μg
Manganese - 0.05 mg
Chrome - 55 μg
Fluorine - 430 μg
Molybdenum - 4 μg
Cobalt - 20 μg
Nickel - 6 μg

Gorbowa is a fish family of salmon. Today, this kind of salmon is the most numerous, so the pink salmon is considered to be fishing fish, which is caught in large quantities. The name of the fish comes from the physiological feature, which lies in the hump. Horb is located right behind the head of the fish exclusively in males, and it appears only before spawning.

The pink salmon breeds in rivers, where the fish floats from the oceans - the northern ice and quiet. But since the sizes of males are more than females, they are more difficult for them to get to the place of spawning. It is the hump that allows them to float the distance to the side.

Pink salmon, as elsewhere called a pump, has a small lifespan - just 2 years. During this time, the fish has time to grow to 68-70 centimeters and gain weight up to 1.5 - 2 kilograms. In exceptional cases, the weight of the fish can reach 5 kilograms. The torso of the fish is covered with shallow silver scales, on the back there is a fatty fin. Sick up the humpback before the hump grows on her back, since the old fish has rusty and hard meat.

Useful properties of the humpback

Gorbowa is a fish that, along with others, has a multitude of useful properties. These useful properties of fish are due primarily by the presence of its meat unemega-3 unsaturated fatty acids. Such acids are vital for the human body, but they are practically not found in any other food product, especially in such quantities like in the hunchback.

• Omega-3 fatty acids prevent the aging of the body and protect cells and tissues from the harmful effects of free radicals. Antioxidant effect Acids protect the structure of DNA molecules, not allowing a free radical to make changes to them. At the same time, the risk of developing malignant tumors is reduced.
• Gorbowa is a fish from the salmon family, which are distinguished by increased fat content. But in the humpback, the fat content is at times less, which makes it possible to include it in a group of products intended for diet nutrition.
• Pink salmon meat is distinguished by high amino acidswhich are very easily absorbed by the human body. To eat fish meat is useful for sick and weakened people, children and old men, as the pink salmon is able to provide the body with building material in sufficient, without requiring unnecessary energy costs.
• The hubby meat has a beneficial effect on blood system A person thanks to the content of a large amount of minerals in it, including fluorine. Such an element like fluorine is usually found only in fish. And this is an indispensable substance necessary for health teeth. To keep your teeth healthy, you need to regularly include fish, including pink salmon.
• Pink salmon contains in its composition substances that responsible for the functioning of the inner glands of the person. They are normalize lipid and water exchangein organism.
• A fish beneficial affects the external state of man. With regular consumption, the appearance of the skin, hair and nails is improved. Antioxidants prevent the destruction of skin cells and hair, providing them with smoothness and healthy shine. The skin is smoothed out what he says about the rejuvenating effect of the humpback. Useful hillside for mucous membranes of the eyes and respiratory tract.
• In the meat of pink salmon, there are many vitamins included in the group B. These vitamins are responsible not only for carbohydrate, lipid, protein and water-salt exchange, but also participate in blood building processes. They also regulate the work of the nervous system, affecting mood and efficiency. With regular inclusion in the pump diet, the intellectual abilities and memory of a person are improved.
• A good impact is pink salmon on the human digestive system. Logging effect Fish lies in the fact that it contains almost all vitamins and minerals necessary for human health. It is useful to regularly organize fish days to increase the body's resistance to external negative impacts and provide it with building material.
• Gorbowa is one of the few sources iodinewhich is necessary for good work of the thyroid gland. With the lack of iodine, numerous diseases are developing.

Contraindications of Gorbushi

Gorbowa is a product that practically does not have contraindications, with the exception of some cases. Due to its composition, it contains a lot of iodine and phosphorus, it is contraindicated to eat people with an overabundancy in the body of these minerals.

Salted pump can not be equipped to people with a disease of the kidneys and the urinary system. It is better to abandon her pregnant women to avoid edema.

In isolated cases, the meat of pink salmon causes allergic reactions due to its individual intolerance. Therefore, sensitive to pinkish meat people should exclude it from its diet.

Nutritional value of Gorbushi

Gorbowa is not only a source of an easy-to-bond protein, but also elements such as fluorine and iodine, which are rarely found in other products. The high content of proteins and low fat content allows you to include fish into the dietary dietary diet, including diet based on low carbohydrate consumption - there are no in fish at all.

100 grams of pink salts contain only about 140 kilocalories, which is approximately 5% of the average daily energy rate for humans. Also, 100 grams of fish meat enters:

In the same amount of fish there are following vitamins:

Vitamin A (Retinol)
Vitamin B1 (thiamine)
Vitamin B2 (Riboflavin)
Vitamin B3 (niacin equivalent)
Vitamin B4 (Holine)
Vitamin B5 (Pantothenic Acid)
Vitamin B6 (pyridoxin)
Vitamin B9 (folic acid)
Vitamin B12 (Cyanocobalamin)
Vitamin D (calciferol)
Vitamin K (Phillokinon)

The composition of pink salmon meat contains the following minerals (per 100 grams of edible part of the product).