Sockeye salmon is a member of the salmon family of fish species that are found in the Pacific Ocean. Besides his scientific name has other names: red or red. The closest relatives are: chum salmon, coho salmon, masu salmon, chinook salmon and pink salmon, and more distant relatives include salmon and salmon.
Sockeye salmon is characterized by a bright shade of meat and excellent taste characteristics, compared to some of its relatives. In this regard, sockeye salmon is caught on a commercial scale, simultaneously attracting both sport fishing enthusiasts and admirers of its dishes. About its main useful qualities And there will be a conversation later in the article.
Varieties of sockeye salmon
There are both migratory sockeye salmon, which is also called silver salmon, and residential ones, called kokanee. The formation of the last form of sockeye salmon began with the passage, when fresh lakes of volcanic origin were isolated. This type of sockeye salmon grows up to 30 cm in length and gains weight up to 0.7 kg. Kokanee inhabits the fresh lakes of Kamchatka, Alaska and Hokkaido. As a rule, this type of sockeye salmon does not leave its permanent places a habitat. If there is a sufficient amount of food for sockeye salmon in any reservoir, then the migratory sockeye salmon can become residential.
Appearance
Sockeye salmon can be distinguished from other salmon representatives by the large number of gill rakers, which are located on the first gill arch.
Distinctive features of sockeye salmon:
- The length of individuals (maximum) is up to 80 cm and weighs 2-3 kg.
- The body is slightly compressed laterally and, as it were, angular.
- The mouth is of medium size, but slightly elongated.
- The scales are round in shape and densely located on the body. The color of the scales is silver, which acquires a bluish-greenish tint closer to the back.
- The fins are paired and have dark brown and black shades. Well developed.
- The belly of the fish is characterized by a white tint.
When spawning occurs, the fish transforms somewhat: the scales seem to grow into the skin and the body becomes bright red, and the head acquires green tint. Females also change their appearance, but not as dramatically as males.
Habitats
The main habitat of sockeye salmon is on the coasts of Canada and the United States, although it is also found in other parts of the world's oceans. For example:
- In Alaska. Here its numerous populations are observed, dispersed along the entire coast, from the Bering Strait to Northern California. Here, off the coast of Canada and the Commander Islands, it can be found very rarely.
- Off the coast of Kamchatka. The main population of sockeye salmon is located in the western and east coast Kamchatka, and the most numerous population is in the Ozernaya and Kamchatka rivers, as well as in the Azabachye, Kuril and Dalnee lakes.
- On Kuril Islands . The main population is located in Lake Krasivoe, on the island of Iturup.
- In Chukotka. Here it can be found in almost all reservoirs of Chukotka, from the Kamchatka Territory to the Bering Strait itself. On the Arctic coast, in the Chegitun and Amguema rivers, it is much less common.
- Within the island of Hokkaido. Here, on the northern coast of the island, there is a small population of sockeye salmon, which prefers to enter the cold volcanic lakes. Its dwarf form is more common here.
Such a significant spread of its habitat is due to the fact that sockeye salmon and its species prefer cold waters, with a temperature of no more than 2 degrees.
What does sockeye salmon eat?
This fish has a pronounced predatory behavior, but it does not eat everything it can. Upon birth, the fry feed on zooplankton, which will subsequently form the basis of the diet of sockeye salmon. As they grow older, the fish begins to switch to feeding on crustaceans and bottom invertebrates.
Fish accumulates carotene throughout its life, which is why its meat has a bright red color. Carotene is necessary for sockeye salmon to spawn on time and where it is necessary. In order for this to happen, the fish must go a long way, changing salt water to fresh, as well as adapt to new natural conditions. In addition, the fish rise to the spawning grounds upstream, which takes a lot of strength and energy. To get through all these difficulties, she needs carotene, and a lot of it. Sockeye salmon stores carotene by eating calanid crustaceans. In addition, the diet also includes small fish, which does not affect the carotene level in any way.
Reproduction of sockeye salmon
After the sockeye salmon has stocked up on all the necessary substances, which can take from 4 to 5 years, the sexually mature individuals go to spawn.
The process is as follows:
- From mid-May until July, sockeye salmon enters the rivers.
- The path of sockeye salmon to their spawning grounds is accompanied by enormous difficulties, where many predators and obstacles await them. This indicates the fact that sockeye salmon is an important food source in northern latitudes.
- As spawning grounds, sockeye salmon choose places where gravel is concentrated on the bottom and there are springs clean water. The fish separates into pairs and begins laying eggs in nests that the female digs. After the female lays eggs in the nest, the male fertilizes them. The fertilized eggs are sprinkled with pebbles, resulting in a kind of tubercle.
- The female lays 3-4 thousand eggs, making up to 5 visits (clutches).
- By mid-winter, fry emerge from the eggs and remain in this tubercle until March. About a year later, when the fry grow to 7-12 cm, they will begin to move towards the sea. Some of them are delayed for 2 or even 3 years.
All spawned individuals die. Their bodies, decomposing at the bottom, provide a breeding ground for zooplankton, which the fry will subsequently feed on. According to scientists, this process, laid down at the genetic level, determines the behavior of this fish.
Composition and calorie content of sockeye salmon
Sockeye salmon meat is characterized by the presence healthy fats and easily digestible proteins. In addition, there is a whole bunch of vitamins and microelements that have a positive effect on the vital functions of the human body. The list of useful elements is quite impressive:
- Fluorine.
- Magnesium.
- Phosphorus.
- Copper.
- Nickel.
- Iron.
- Manganese.
- Sulfur.
- Sodium.
- Potassium.
- Zinc.
The calorie content of sockeye salmon meat is only 157 kcal per 100 grams product.
Useful properties of sockeye salmon
It should immediately be noted that sockeye salmon is considered an excellent antioxidant that neutralizes the effect toxic substances on the human body. And this, in turn, regulates blood sugar levels, as well as improving the functioning of the central nervous system and other important organs.
In addition, carotene stimulates the production of mucus, which works to protect all internal organs from such consequences as keratinization, which may entail various diseases. Plus, the presence of vitamins helps renew hair, nails and skin.
The presence of phosphoric acid in its meat helps to improve the health of bone and dental tissues. She takes an active part in the restoration nerve cells, as well as in the process of formation of brain substances.
In addition, sockeye salmon meat contains other, no less useful substances.
Taste characteristics of sockeye salmon
Sockeye salmon does not eat everything it comes across, but chooses only food that is rich in carotene, which determines the color and taste of the fish. In this regard, sockeye salmon meat is suitable for cooking both simple and gourmet dishes haute cuisine.
The taste characteristics of sockeye salmon meat allow you to get by minimum quantity seasonings that enhance its taste. Sockeye salmon meat enjoys great success among true gourmets who claim that its meat has a brighter taste compared to other representatives of salmon species.
Contraindications for use
Sockeye salmon meat is, first of all, contraindicated for people whose bodies do not tolerate seafood. In addition, sockeye salmon should not be consumed by people suffering from peptic ulcer stomach or intestines due to the presence large quantity fatty acids. As for the rest of the category of people, sockeye salmon meat is not only not contraindicated, but recommended.
Sockeye salmon meat in cooking
Sockeye salmon meat is a real delicacy if cooked correctly. Due to the fact that the fish is fatty, it makes excellent smoked meats or balyks. In addition, sockeye salmon meat can be an excellent addition to various salads and snacks. You can prepare a lot of second or first courses from it.
Most chefs around the world use sockeye salmon meat to prepare various gourmet dishes, which can be found in various leading restaurants in the world.
Methods for preparing sockeye salmon
Due to the fact that sockeye salmon meat has a specific taste and acceptable fat content, a lot of different dishes can be prepared from it. There are simple and accessible recipes for this.
- To prepare sockeye salmon balyk you need to have a whole fish carcass, which is cut up with the head, tail and fins removed. Then the fish is thoroughly washed under running water. After this, the carcass is cut into 2 parts and the backbone and bones are removed.
- Rub two halves of fish generously with coarse salt, at the rate of 80 grams per 1 kilogram of fish. After this, the 2 halves are joined together and placed in a waffle towel, tied with strong rope or twine. Then the fish is placed in the refrigerator for 5 days. This process dehydrates the fish and thickens the meat.
- After this period, the fish is taken out and excess salt is removed by wiping with a damp cloth. To make the taste more interesting, the pieces of fish are cut and pieces of garlic are stuffed into the cuts.
- The next stage is drying the fish, which is carried out in a suspended state for 4 days. If the fish meat is lubricated with vegetable oil every day. This will give it a more pleasant appearance.
- Balyk is considered ready to eat if, when you press on it, droplets of fat begin to appear.
- 1 kilogram of sockeye salmon fillet is cut into equal pieces, which are evenly covered with salt and pepper, with the addition of olive oil and lemon juice. Grease the baking dish with the same oil. Preheat the oven to 220 degrees in advance, after which the fish is placed in it for 7 minutes.
- While the fish is baking, the cheese cap is being prepared. To do this, beat 3 egg whites, with the addition of 200 grams of cheese.
- After this, pieces of fish are covered with the prepared mixture, and it continues to bake for another 10 minutes.
- Once cooked, the fish is served with lemon and dill.
- Take sockeye salmon fillet and cut it into cubes 3-4 centimeters in size, after which they are laid out in layers in an enamel bowl. After each layer, add lemon, garlic, basil to the bowl and pour over soy sauce, and add salt and pepper. The pieces are marinated for 2 hours.
- To determine the degree of heating of the grill surface, simply spray water on it. If the water bounces off the surface, then you can cook the fish. The pieces are laid out on the surface and pressed down, for example, with a pan lid. The degree of readiness of the fish can be indicated by bright stripes left by the relief surface of the grill.
- After frying the pieces on the grill surface, they are placed in the oven for 10 minutes at a temperature of 200 degrees. This method of preparation is absolutely harmless to human health, and the fish does not lose its beneficial properties.
Sockeye salmon cooked on coals
The most delicious dishes those that are prepared in nature. This is due to several reasons. The first reason is related to pure, natural air, which helps awaken the appetite, which cannot be said in the city. And the second reason is the presence of a peculiar aroma that coals emit in nature, especially since they are of natural origin.
It is doubly pleasant if trophy sockeye salmon, freshly caught from a reservoir, is cooked in nature. Possessing bright taste characteristics and combined with natural aromas, it does not require the use of any refined seasonings. Under such conditions, sockeye salmon meat is ideal for cooking over charcoal.
- The cut, gutted and washed fish is cut into steaks no larger than 2 cm in size. After this, the steaks are placed in a bowl with onions, lemon and dill. If the fish is fresh, then you can do without salt. In such conditions, the fish is marinated for about half an hour.
- While the fish is marinating, the coals are prepared, evenly distributed over the surface. The fish is placed on the grill and cooked for 8 minutes on each side. During frying, the fish is sprinkled with lemon juice. Once the steaks have acquired a pleasant golden hue, the fish is ready to eat.
Sockeye salmon is listed in the Red Book. This is due to its uncontrolled catch, as well as to the worsening every year environmental conditions. Poachers cause great damage to the population, which is also due to its excellent taste characteristics.
What kind of fish is sockeye salmon? It belongs to the salmon class, rich in vitamins, beneficial microelements and omega fats. What are the benefits of eating the meat of this sea creature, and how to prepare delicious sockeye salmon dishes, we will consider in this article.
What are the benefits of sockeye salmon? It is not bony, and its meat has a very delicate taste. The advantage is that the fish is not fatty, so it has absolutely no calories. Its use is allowed even for those people who have problems with gastrointestinal tract and constantly stick to diets.
Sockeye salmon meat contains many essential substances. Among them it is worth highlighting: selenium, fatty acids, a rich vitamin complex. All these components help normalize metabolism and reduce cholesterol levels in the blood. Fish also contains natural antioxidants that slow down the aging process. Omega fats prevent the formation of cancer cells.
From this we can conclude that sockeye salmon is very useful product, which must be present at least occasionally in the diet.
We will look at recipes for cooking sockeye salmon below.
Sockeye salmon can be deliciously cooked in the oven. The dish turns out to be low in calories, but healthy and nutritious.
- fish – 2 pcs. medium size;
- lemon – 1 pc.;
- vegetables (onions, carrots) – 0.5 kg;
- mayonnaise – 30 g (if you need to prepare dietary dish, you can replace this ingredient with low-fat kefir);
- dill – 20 g;
- spices - to taste.
The cooking process takes on average no more than 1 hour and includes the following steps:
- Rinse the fish under running water. Prepare the carcass by removing unnecessary parts (head, tail, fins, entrails).
- Cut a lemon in half and sprinkle the juice over the fish. Give time for the sockeye salmon to marinate.
- At this time, start frying the vegetables. Cut the onion into half rings and grate the carrots on a coarse grater. Fry the food until half cooked.
- It is better to cover the baking sheet with foil or parchment so that the fish does not “stick”. Salt the sockeye salmon and place it on a baking sheet.
- Place a couple of lemon slices and your favorite greens into the belly. Perfect option– dill, basil, thyme. With their help, you will add piquancy to the fish and remove excess bitterness.
- Lubricate the carcasses with mayonnaise, place onions and carrots on them.
- Add spices (to taste), sprinkle lemon juice and put it in the oven.
The fish should be cooked for 40 minutes at 180 degrees. Be careful not to burn the vegetables on top.
Fish soup is liked not only by adults, but also by children. We offer classic recipe preparing sockeye fish soup.
You will need these ingredients:
- fish – 0.5 kg;
- potatoes – 300 g;
- onion – 1 head;
- carrots – 1 pc.;
- vodka – 30 ml;
- herbs and spices - to taste.
It is not necessary to use only fish fillets for the broth. A head and tail would be perfect.
The cooking process is quite simple:
- Place in a saucepan cold water. A medium saucepan will require 2 – 2.5 liters of water.
- Place the cut fish in the pan, trying to make sure that the liquid completely covers it. If you use the head, be sure to cut out the gills, otherwise the broth will taste bitter.
- Place the pan on the fire and after boiling, add the onion (whole) to the broth.
- Peel the carrots, cut into small slices and add to the broth.
- Remove the foam - only in this case the broth will be transparent.
- Add bay leaf and peppercorns, then simmer the broth for 20 - 25 minutes.
- After this time, remove the fish and strain the broth through cheesecloth. This must be done so that small bones do not accidentally get into the soup.
- Let the broth continue to simmer, and at this time cut the potatoes into small cubes and add to the future fish soup.
- Add salt and pour a glass of vodka. The chefs allow you to replace the drink with a glass of white wine. Don’t worry, this soup can be given to children, since the alcohol will completely evaporate when boiling. But the soup will be very rich.
- Cook the soup for another 10 - 15 minutes. At the end, return the fish fillet to it and add fresh herbs.
This is a classic fish soup recipe. Many people add millet or rice to the soup, but remember that in this case the broth will lose its transparency.
Recipe for cooking in foil
Red sockeye fish is distinguished by its low calorie content.
To prepare an excellent dietary dish from it, you will need the following components:
- fish – 1 pc.;
- lemon juice – 30 ml;
- herbs and spices - to taste.
The cooking process is simple:
- Prepare the fish carcass.
- Rub with salt, spices, sprinkle with lemon juice.
- Place your favorite herbs or greens in the belly.
- Wrap the fish in foil.
- Place in the oven.
The fish is baked for about 30 minutes at a temperature of 180 degrees. Want to get a delicious crust? 10 minutes before the end of cooking, simply tear the foil and place the carcass under the heat of a grill or convector.
This recipe will appeal to people who are on a diet or on proper nutrition. The fish meat turns out tender and, most importantly, juicy.
How to deliciously fry sockeye salmon
Fried sockeye salmon is a wonderful main course that can be enjoyed by anyone. festive table. Its advantage is that the fish cooks very quickly, and its taste will not leave anyone indifferent.
Ingredients:
- fish steaks – 1 kg;
- any spices – 15 g.
- olive oil – 30 g;
- flour – 60 g;
- sunflower oil (odorless) – 250 ml.
The ideal combination of seasonings for fish is paprika, thyme, coriander, oregano. Do not burden its taste with too rich a set of spices.
Cooking process:
- Prepare the steaks, dry them with a towel and brush with olive oil.
- Mix the spices, rub the fish well with them, not forgetting to add a little salt.
- Heat the sunflower oil.
- Dip the steaks in flour and immediately place in the pan.
Sockeye salmon fillet is very tender and juicy, it is very important not to spoil such a delicate product. The optimal roasting time is 3 – 4 minutes on each side. Believe me, this will be enough for the fish to be completely cooked.
Salting at home
Sockeye salmon fillet can be easily salted. Anyone who respects fish dishes will enjoy eating a sandwich with such fish for breakfast.
The recipe is quite simple, the ingredients are as follows:
- fish fillet – 0.5 kg;
- salt – 15 g;
- sugar – 10 g;
- Provencal herbs or any spices for fish - 30 g.
Preparation:
- Mix all dry ingredients.
- Pour half of them into the bottom of the container in which the salting will take place.
- Place fish fillets on top.
- Sprinkle with remaining herb and spice mixture.
- Place the product in the refrigerator.
Salting time is 2 days. Such delicious fish will go perfectly with buttered bread toast and will fit wonderfully into many salads.
Juicy red fish cutlets
Sockeye salmon fish cutlets turn out fluffy, juicy and tasty. Of course, you can buy it already ready minced meat in the store, but it’s much more useful to prepare it yourself.
To do this, remove large fish bones and grind the fillet several times through a meat grinder.
For the cutlets we will need the following components:
- sockeye salmon – 0.5 kg;
- onion – 1 pc.;
- chicken egg – 1 pc. (can be replaced with several quail, since they are considered a dietary product);
- white bread (can be stale) – 20 g;
- milk – 100 ml (if you need a more high-calorie dish, add cream);
- breadcrumbs;
- spices - to taste.
But the chef doesn't approve of greens in this recipe. It “interrupts” the delicate and original fish taste.
Preparation:
- Cut the bread into cubes, dip in milk.
- Grate the onion on a fine grater or, better yet, pass it through a meat grinder.
- Add all ingredients to the minced meat except breadcrumbs. If it turns out too liquid, the cutlets will not hold their shape. To correct the situation, add a little semolina (5 - 10 g).
- Form into cutlets or balls and dip each side in breadcrumbs.
- Place the preparations on a hot frying pan.
- You need to fry for a few minutes on each side.
Sockeye salmon is one of the elite fish varieties and its meat is highly valued by gourmets. From this inhabitant of the seas you can prepare a lot of tasty and healthy dishes. Use our recipes and appreciate the unforgettable taste of this red fish for yourself.
One of the most exquisite seafood is sockeye salmon. This expensive representative of the salmon family has juicy meat with a beautiful structure, a wonderful crab flavor, excellent nutritional characteristics, and many health benefits.
History and geography of the product
The origins of the culinary biography of fish date back to antiquity. It is known that it was eaten by the indigenous American Indians living in British Columbia near the Salish Coast. The Aborigines considered sockeye salmon an important source of nutrition and consumed it either fresh or dried.Our contemporaries use the product as an independent snack or an ingredient for preparing culinary masterpieces. Fish meat is served on holidays, celebrations, and added to restaurant menus. Sockeye salmon contains edible caviar. It, like meat, is successfully used as a food product.
Sockeye salmon is found in the northern part Pacific Ocean and rivers flowing into it, found in large quantities in Alaska and Kamchatka, common in Asian reservoirs, less commonly caught in the northern parts of the Sea of Okhotsk, and available in Japan near the island of Hokkaido. Juvenile fish live in fresh water until maturity, at a distance of up to 1600 km from the ocean.
Sockeye salmon is a commercial fishery. It is caught using gill nets or seines. The largest sockeye salmon harvest of 30 million fish annually comes from the Bristol Bay fishery in Alaska. There are large spawning grounds for individuals in Russia on Far East, where almost 90% of the product entering Asian markets is processed.
Types and varieties
The fish belongs to the salmon family. Adults reach a length of 60-84 cm, weigh 2.3-7 kg. Sockeye salmon is one of the three most common types of Pacific salmon after pink salmon and chum salmon. She was nicknamed “red salmon” because of her characteristic color. In reality, the fish has a blue body with a hint of silver, however, after spawning, its body turns red, acquiring an almost crimson color, and its head turns green.Sockeye salmon comes to the shelves fresh, frozen, smoked carcasses with or without heads, as caviar, boneless fillets, steaks, by weight or packaged tin cans or vacuum packaging. It is distinguished by the date of catch, type of processing, place of catch, and size range.
About sockeye salmon caviar
There are two types of classification of sockeye salmon caviar according to GOST. This 1st And 2nd grade. The first has a uniform color, strong consistency, pleasant smell without any foreign taste. For sockeye salmon caviar, some heterogeneity of the palette and bitter notes are allowed. The product should have a salt content of about 4-6%; the presence of eggs with a burst shell is unacceptable. The second grade is distinguished high concentration salt up to 8%, bitter, muddy or pungent aftertaste. The grains of the product may be weak, burst, or viscous.
Beneficial features
Sockeye salmon meat is distinguished by a rich vitamin-mineral complex and high nutritional characteristics. Fish is a source of omega-3s, minerals, vitamins and antioxidants. The calorie content of the product is 157 kcal per 100 g. The fish contains 20.3 g of protein; 8.4 g fat; no carbohydrates.Some researchers of the influence of fish on the human body believe that if you eat fatty meat of sockeye salmon 1-2 times a week, you can increase your life expectancy. In general, omega-3s are known to be beneficial for heart function. The substances help the body break down cholesterol and have a positive effect on vision.
The product contains vitamins ( B, A, C, K, D, E, PP), important micro- and macroelements ( iron, sodium, nickel, fluorine, chromium, zinc, molybdenum, phosphorus, chlorine, calcium, magnesium, potassium). By including fish in the diet, metabolism can be normalized. The product is useful for the functioning of the digestive and nervous systems, improving the condition of the mucous membrane and skin, and regulating sugar levels.
Taste qualities
Among other Pacific salmon, sockeye salmon meat is the most prized. The product is loved for its juicy, bright orange structure with firm flesh. The fish tastes a little like crab, which largely depends on the diet of sockeye salmon, which mainly feeds on small crustacean inhabitants of water bodies, such as krill. Smoked fish is very good.After heat treatment, it acquires a strong aroma and a denser consistency than coho salmon. It is less fatty than Chinook salmon, but despite this, it is quite different high level Omega-3 fatty acids.
Use in cooking
Sockeye salmon is the most popular product all over the world. Preparing the delicacy is not difficult. This is not a fish that requires complex sauces and time-consuming recipes.What foods does sockeye salmon go with?
The fish is prepared with sour cream, milk, cream, mayonnaise, and various sauces. It is combined with onions, carrots, potatoes, cheese, eggs, seafood, rice, lemon juice, tomatoes, garlic, celery, green peas, parsley, dill, green salad, butter and vegetable oils. Spices are added to it: black or red pepper, cumin, Provençal herbs.
What to cook from sockeye salmon?
To create a culinary masterpiece from fish, you need little, just salt, lemon juice and some simple sauce, for example, soy sauce. Some people add white wine paste with parsley and butter to the meat.
Sockeye salmon can be stewed, dried, salted, fried, steamed or microwaved, baked with or without foil in the oven. Famous culinary masterpieces made from fish include egg casserole with delicacy meat, cheese and lemons. Sockeye salmon - optimal choice for grilling over a fire made of cedar coals or hardwood wood The Japanese consider her best view salmon for sashimi.
Those who do not like to mess around in the kitchen can easily and simply create a culinary masterpiece from sockeye salmon - a roll, using salted fillet with additional ingredients such as crab sticks, butter, greens and lemons.
Sockeye salmon is a fish of the Pacific family salmon fish. The shores of eastern and western Kamchatka are distinguished by a particularly large population of sockeye salmon. Sockeye salmon is also common in Alaska and is less common in eastern Sakhalin and in the northern waters of the Sea of Okhotsk.
The length of representatives of this species can reach 80 cm, and average weight Mostly 2-4 kg, the largest recorded individual weighed 7.7 kg. Sockeye salmon is very similar in size and shape to chum salmon, but differs from it big amount gill rakers.
As a spawning area, sockeye salmon choose those lakes in which springs emerge. This fish cannot find a reservoir suitable for sockeye salmon in every pool. For example, in Magadan, sockeye salmon enters exclusively the Tauy and Ola rivers, and even then in small quantities. There are quite a lot of sockeye salmon in some basins of the Kamchatka Peninsula, especially in the Okhota River. A significant population of this red fish also lives in the lakes of Chukotka and the Koryak Highlands. In the Magadan Region, recreational fishing for sockeye salmon is allowed only in the first half of summer and only with licenses.
Sockeye salmon have a very strongly developed natural instinct to reproduce, and most fish return to the same spawning place where they were born; this phenomenon in nature is called homing. Sockeye salmon begins to enter the rivers in May, earlier than other salmon, and ends in July. Sockeye salmon is divided into autumn and summer according to the timing. The first spawning occurs in rivers and lakes in July-August, the second in August-October.
Typically, young sockeye salmon feed in lakes from one to three years, after which they slide into the sea, where they live for another 2-3 years and return to their native spawning ground. It is rare to see river sockeye salmon; it spawns not in the lake, but in a backwater or non-river reach.
Varieties of sockeye salmon
The most popular is the silver sockeye salmon, which is similar in shape and size to chum salmon, and these two fish can be distinguished by the number of gill rakers located on the gill arch; chum salmon has 18-28 such rakers, while sockeye salmon has at least 30. Fishermen know a special way to distinguish between chum salmon and sockeye salmon; freshly caught chum salmon can be lifted by the tail with one hand without much effort, which cannot be done with sockeye salmon, since its fin rays are so soft that the fish will definitely slip out.
IN mating season Sockeye salmon has a bright red color, except for the green head, which explains the other name of this fish - red.
Just like other salmon fish, chinook and coho salmon, there are also small migratory male sockeye salmon called mullets. There are also dwarf males living in fresh waters, which spawn with migratory females.
In some lakes, for example, in Kronotsky Lake in Kamchatka, kokanee is found - the so-called residential form of sockeye salmon. This small fish no more than 30 cm in length, the females and males of which die after the first spawning. Interestingly, as a trophy for sport fishing, as well as food for large predatory fish it was introduced into reservoirs and lakes in western North America.
Taste qualities of sockeye salmon
The diet of sockeye salmon includes mainly fatty crustaceans - calanids, the bright red color of which is due to carotenoid pigments. It is from the crustaceans swallowed by sockeye salmon that these pigments pass into the fish meat, which is why it acquires such a bright red color, although salmon usually have pink meat, and not such a rich red color and excellent taste.
Sockeye salmon meat is considered tastier than the meat of chum salmon and pink salmon; its taste is much richer than that of other representatives of salmon fish. The high fat content of sockeye salmon meat makes this fish an ideal raw material for preparing smoked meats, in particular excellent balyks. Sockeye salmon is very tasty when steamed, and is also used to prepare cold appetizers and fish salads.
Useful composition of sockeye salmon
Sockeye salmon has a rich vitamin and mineral composition. It contains vitamins A, E, PP, D, B1, B2, B12, as well as important microelements: iron, fluorine, zinc, chromium, molybdenum, nickel and macroelements: magnesium, calcium, sodium, potassium, chlorine, phosphorus.
Useful properties of sockeye salmon
The benefits of fish for the health of the human body are indisputable; it is not for nothing that the percentage of fish dishes on the menu of children's institutions is very high.
Sockeye salmon meat is useful for maintaining the health of mucous membranes and skin, for the normal functioning of the digestive and nervous systems, it is an excellent antioxidant and helps regulate blood sugar.
A very important component of sockeye salmon meat is fluorine, as well as phosphoric acid, which is involved in the process of building numerous enzymes (phosphatases), which are the main engines chemical reactions in cells. Phosphorus salts are part of human skeletal tissue.
For all their usefulness, fatty varieties of fish, and sockeye salmon is one of them, are contraindicated for stomach ulcers and duodenum, as well as for some blood diseases.
Sockeye salmon in cooking
Sockeye salmon is truly unique dietary product. And if the meat of this fish is regularly included in the diet, it helps to normalize metabolic processes in the body, restore the balance of microelements and nutrients necessary for the coordinated functioning of all important life systems.
Sockeye salmon not only has unique bright red meat and excellent taste qualities, but also a rich composition of vitamins and minerals necessary for the full functioning of the body.
Sockeye salmon can be prepared in the most different ways, its fatty meat with moderate salting turns into a delicious gastronomic product that has a special specific taste.
Sockeye salmon meat makes excellent holiday dishes, and everyday. And gourmets enjoy using sockeye salmon to prepare exotic dishes.
Sockeye salmon is more popular for its delicious meat than caviar. Although sockeye salmon caviar also has a rich red color, although the eggs are relatively small in size. Due to the fact that natural stocks of sockeye salmon in last years have noticeably decreased, red sockeye salmon caviar can rarely be found on sale.
What kind of fish is sockeye salmon? It belongs to the salmon class, rich in vitamins, beneficial microelements and omega fats. What are the benefits of eating the meat of this sea creature, and how to prepare delicious sockeye salmon dishes, we will consider in this article.
What are the benefits of sockeye salmon? It is not bony, and its meat has a very delicate taste. The advantage is that the fish is not fatty, so it has absolutely no calories. Its use is allowed even for those people who have problems with the gastrointestinal tract and are constantly on diets.
Sockeye salmon meat contains many essential substances. Among them it is worth highlighting: selenium, fatty acids, a rich vitamin complex. All these components help normalize metabolism and reduce cholesterol levels in the blood. Fish also contains natural antioxidants that slow down the aging process. Omega fats prevent the formation of cancer cells.
From this we can conclude that sockeye salmon is a very useful product, which must be present at least occasionally in the diet.
We will look at recipes for cooking sockeye salmon below.
Fish baked in the oven with lemon
Sockeye salmon can be deliciously cooked in the oven. The dish turns out to be low in calories, but healthy and nutritious.
We will need the following ingredients:
- fish – 2 pcs. medium size;
- lemon – 1 pc.;
- vegetables (onions, carrots) – 0.5 kg;
- mayonnaise – 30 g (if you need to prepare a dietary dish, you can replace this ingredient with low-fat kefir);
- dill – 20 g;
- spices - to taste.
The cooking process takes on average no more than 1 hour and includes the following steps:
- Rinse the fish under running water. Prepare the carcass by removing unnecessary parts (head, tail, fins, entrails).
- Cut a lemon in half and sprinkle the juice over the fish. Give time for the sockeye salmon to marinate.
- At this time, start frying the vegetables. Cut the onion into half rings and grate the carrots on a coarse grater. Fry the food until half cooked.
- It is better to cover the baking sheet with foil or parchment so that the fish does not “stick”. Salt the sockeye salmon and place it on a baking sheet.
- Place a couple of lemon slices and your favorite greens into the belly. The ideal option is dill, basil, thyme. With their help, you will add piquancy to the fish and remove excess bitterness.
- Lubricate the carcasses with mayonnaise, place onions and carrots on them.
- Add spices (to taste), sprinkle with lemon juice and place in the oven.
The fish should be cooked for 40 minutes at 180 degrees. Be careful not to burn the vegetables on top.
Sockeye salmon soup
Fish soup is liked not only by adults, but also by children. We offer a classic recipe for making sockeye fish soup.
You will need these ingredients:
- fish – 0.5 kg;
- potatoes – 300 g;
- onion – 1 head;
- carrots – 1 pc.;
- vodka – 30 ml;
- herbs and spices - to taste.
It is not necessary to use only fish fillets for the broth. A head and tail would be perfect.
The cooking process is quite simple:
- Fill a saucepan with cold water. A medium saucepan will require 2 – 2.5 liters of water.
- Place the cut fish in the pan, trying to make sure that the liquid completely covers it. If you use the head, be sure to cut out the gills, otherwise the broth will taste bitter.
- Place the pan on the fire and after boiling, add the onion (whole) to the broth.
- Peel the carrots, cut into small slices and add to the broth.
- Remove the foam - only in this case the broth will be transparent.
- Add bay leaf and peppercorns, then simmer the broth for 20 - 25 minutes.
- After this time, remove the fish and strain the broth through cheesecloth. This must be done so that small bones do not accidentally get into the soup.
- Let the broth continue to simmer, and at this time cut the potatoes into small cubes and add to the future fish soup.
- Add salt and pour a glass of vodka. The chefs allow you to replace the drink with a glass of white wine. Don’t worry, this soup can be given to children, since the alcohol will completely evaporate when boiling. But the soup will be very rich.
- Cook the soup for another 10 - 15 minutes. At the end, return the fish fillet to it and add fresh herbs.
This is a classic fish soup recipe. Many people add millet or rice to the soup, but remember that in this case the broth will lose its transparency.
Recipe for cooking in foil
Red sockeye fish is distinguished by its low calorie content.
To prepare an excellent dietary dish from it, you will need the following components:
- fish – 1 pc.;
- lemon juice – 30 ml;
- herbs and spices - to taste.
The cooking process is simple:
- Prepare the fish carcass.
- Rub with salt, spices, sprinkle with lemon juice.
- Place your favorite herbs or greens in the belly.
- Wrap the fish in foil.
- Place in the oven.
The fish is baked for about 30 minutes at a temperature of 180 degrees. Want to get a delicious crust? 10 minutes before the end of cooking, simply tear the foil and place the carcass under the heat of a grill or convector.
This recipe will appeal to people who are on a diet or on a healthy diet. The fish meat turns out tender and, most importantly, juicy.
How to deliciously fry sockeye salmon
Fried sockeye salmon is an excellent main dish that can decorate any holiday table. Its advantage is that the fish cooks very quickly, and its taste will not leave anyone indifferent.
Ingredients:
- fish steaks – 1 kg;
- any spices – 15 g.
- olive oil – 30 g;
- flour – 60 g;
- sunflower oil (odorless) – 250 ml.
The ideal combination of seasonings for fish is paprika, thyme, coriander, oregano. Do not burden its taste with too rich a set of spices.
Cooking process:
- Prepare the steaks, dry them with a towel and brush with olive oil.
- Mix the spices, rub the fish well with them, not forgetting to add a little salt.
- Heat the sunflower oil.
- Dip the steaks in flour and immediately place in the pan.
Sockeye salmon fillet is very tender and juicy, it is very important not to spoil such a delicate product. The optimal roasting time is 3 – 4 minutes on each side. Believe me, this will be enough for the fish to be completely cooked.
Salting at home
Sockeye salmon fillet can be easily salted. Anyone who respects fish dishes will enjoy eating a sandwich with such fish for breakfast.
The recipe is quite simple, the ingredients are as follows:
- fish fillet – 0.5 kg;
- salt – 15 g;
- sugar – 10 g;
- Provencal herbs or any spices for fish - 30 g.
Preparation:
- Mix all dry ingredients.
- Pour half of them into the bottom of the container in which the salting will take place.
- Place fish fillets on top.
- Sprinkle with remaining herb and spice mixture.
- Place the product in the refrigerator.
Salting time is 2 days. This tasty fish will go perfectly with buttered toast and fits wonderfully into many salads.
Juicy red fish cutlets
Sockeye salmon fish cutlets turn out fluffy, juicy and tasty. Of course, you can buy ready-made minced meat in the store, but it’s much more useful to cook it yourself.
To do this, remove large fish bones and grind the fillet several times through a meat grinder.
For the cutlets we will need the following components:
- sockeye salmon – 0.5 kg;
- onion – 1 pc.;
- chicken egg – 1 pc. (can be replaced with several quail, since they are considered a dietary product);
- white bread (can be stale) – 20 g;
- milk – 100 ml (if you need a more high-calorie dish, add cream);
- breadcrumbs;
- spices - to taste.
But the chef doesn't approve of greens in this recipe. It “interrupts” the delicate and original fish taste.
Preparation:
- Cut the bread into cubes, dip in milk.
- Grate the onion on a fine grater or, better yet, pass it through a meat grinder.
- Add all ingredients to the minced meat except breadcrumbs. If it turns out too liquid, the cutlets will not hold their shape. To correct the situation, add a little semolina (5 - 10 g).
- Form into cutlets or balls and dip each side in breadcrumbs.
- Place the preparations on a hot frying pan.
- You need to fry for a few minutes on each side.
Sockeye salmon is one of the elite fish varieties and its meat is highly valued by gourmets. You can prepare a lot of tasty and healthy dishes from this inhabitant of the seas. Use our recipes and appreciate the unforgettable taste of this red fish for yourself.
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