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 fish is also common in Alaska, less common in eastern Sakhalin and in the northern part 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 weighed 7.7 kg. Both the size and shape of the salmon are very similar to the chum salmon, but differ from it. big amount branchial stamens.
As a spawning area, the red salmon chooses those lakes where the springs come out. This fish cannot find a reservoir suitable for breeding sockeye salmon in every pool. For example, in Magadan, sockeye salmon comes exclusively into the Taui and Ola rivers, and even then in insignificant quantities. There are 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 Upland. In the Magadan Region, amateur fishing for sockeye salmon is allowed only in the first half of the summer and only under licenses.
Sockeye has a very developed natural instinct to reproduce offspring, and most of the fish return to the same spawning place where they were born, this phenomenon is called homing in nature. The sockeye salmon begins to enter the rivers in May, earlier than other salmon and ends in July; the sockeye salmon are subdivided into autumn and summer in terms of timing. The first spawning occurs in rivers and lakes in July-August, the second in August-October.
Usually, young sockeye salmon from one to three years old feed in lakes, after which they slide into the sea, where they live for another 2-3 years and return to their native spawning ground. You can seldom find a river sockeye salmon; it does not spawn in a lake, but in a backwater or not in a river reach.
Sockeye varieties
The most popular is the silver sockeye salmon, which is similar in shape and size to the chum salmon, and you can distinguish between these two fish by the number of gill stamens located on the gill arch, such stamens in chum salmon are 18-28, while sockeye salmon have at least 30 of them. Fishermen know a special way of distinguishing between chum salmon and sockeye salmon, freshly caught chum salmon can be easily lifted by the tail with one hand, which cannot be done with salmon, since its fin rays are so soft that the fish will certainly slip out.
V mating season Sockeye salmon has a bright red color, except for a green head, which explains another name for this fish - red.
As with other salmon fish such as chinook and coho salmon, there are also small anadromous male sockeye salmon called muskers. There are also dwarf males living in fresh waters that spawn with anadromous females.
In some lakes, for example, in Lake Kronotskoye in Kamchatka, there is a kokani - the so-called living form of sockeye salmon. it small fish no more than 30 cm in length, females and males of which die after the first spawning. It is interesting that 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 mainly includes fatty crustaceans - calanids, the color of which is bright red due to carotenoid pigments. It is from the crustaceans swallowed by the salmon that these pigments pass into the fish meat, which is why it acquires such a bright red color, although salmonids usually have pink meat, and not such a rich red color and excellent taste.
Sockeye meat is considered tastier than chum salmon and pink salmon, its taste is much richer than that of other salmonids. The high fat content of sockeye meat makes this fish an ideal raw material for the preparation of smoked meats, in particular excellent balyk. Sockeye is very tasty steamed and also used to prepare cold snacks 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 trace elements: iron, fluorine, zinc, chromium, molybdenum, nickel and macronutrients: 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 in the menu of children's institutions is very high.
Sockeye meat is good for maintaining healthy mucous membranes and skin, for the normal functioning of the digestive and nervous system, it is an excellent antioxidant and helps to regulate blood sugar.
A very important component of sockeye 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 cages. Phosphorus salts are part of the tissues of the human skeleton.
For all its usefulness, fatty varieties of fish, and sockeye are just such, are contraindicated in case of stomach ulcers and duodenum, as well as for some blood diseases.
Sockeye salmon in cooking
Sockeye salmon is a 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 trace elements and nutrients necessary for the coordinated work of all important vital systems.
Sockeye salmon has not only unique meat of bright red color and excellent taste, but also a rich composition of vitamins and minerals necessary for the full activity of the body.
Sockeye salmon can be cooked the most different ways, its fatty meat with moderate salting turns into a delicious gastronomic product that has a special specific taste.
Sockeye meat is excellent for both festive and everyday dishes. And gourmets are happy to use sockeye salmon for cooking exotic dishes.
Sockeye salmon is more popular with its delicious meat than caviar. Although sockeye caviar also has a deep red color, it is relatively small in size. Due to the fact that the natural reserves of sockeye salmon in last years decreased significantly; red salmon caviar is rarely found on sale.
Red salmon Is a fish of the Pacific salmon family. The shores of eastern and western Kamchatka are distinguished by a particularly large population of sockeye salmon. Sockeye fish is also common in Alaska, less common in eastern Sakhalin and in the northern part of the Sea of Okhotsk.
The length of representatives of this species can reach 80 cm, and the average weight is mainly 2-4 kg, the largest recorded individual weighed 7.7 kg. Both the size and shape of the salmon are very similar to the chum salmon, but differ from it in a large number of gill stamens.
As a spawning area, the red salmon chooses those lakes where the springs come out. This fish cannot find a reservoir suitable for breeding sockeye salmon in every pool. For example, in Magadan, sockeye salmon comes exclusively into the Taui and Ola rivers, and even then in insignificant quantities. There are 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 Upland. In the Magadan Region, amateur fishing for sockeye salmon is allowed only in the first half of the summer and only under licenses.
Sockeye has a very developed natural instinct to reproduce offspring, and most of the fish return to the same spawning place where they were born, this phenomenon is called homing in nature. The sockeye salmon begins to enter the rivers in May, earlier than other salmon and ends in July; the sockeye salmon are subdivided into autumn and summer in terms of timing. The first spawning occurs in rivers and lakes in July-August, the second in August-October.
Usually, young sockeye salmon from one to three years old feed in lakes, after which they slide into the sea, where they live for another 2-3 years and return to their native spawning ground. You can seldom find a river sockeye salmon; it does not spawn in a lake, but in a backwater or not in a river reach.
Sockeye varieties
The most popular is the silver sockeye salmon, which is similar in shape and size to the chum salmon, and you can distinguish between these two fish by the number of gill stamens located on the gill arch, such stamens in chum salmon are 18-28, while sockeye salmon have at least 30 of them. Fishermen know a special way of distinguishing between chum salmon and sockeye salmon, freshly caught chum salmon can be easily lifted by the tail with one hand, which cannot be done with salmon, since its fin rays are so soft that the fish will certainly slip out.
During the mating season, sockeye salmon has a bright red color, except for a green head, which explains another name for this fish - red.
As with other salmon fish such as chinook and coho salmon, there are also small anadromous male sockeye salmon called muskers. There are also freshwater dwarf males that spawn with anadromous females.
In some lakes, for example, in Lake Kronotskoye in Kamchatka, there is a kokani - the so-called living form of sockeye salmon. This is a small fish no more than 30 cm in length, 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 mainly includes fatty crustaceans - calanids, the color of which is bright red due to carotenoid pigments. It is from the crustaceans swallowed by the salmon that these pigments pass into the fish meat, which is why it acquires such a bright red color, although salmonids usually have pink meat, and not such a rich red color and excellent taste.
Sockeye meat is considered tastier than chum salmon and pink salmon, its taste is much richer than that of other salmonids. The high fat content of sockeye meat makes this fish an ideal raw material for the preparation of smoked meats, in particular excellent balyk. Sockeye is very tasty steamed and also used to prepare cold snacks 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 trace elements: iron, fluorine, zinc, chromium, molybdenum, nickel and macronutrients: magnesium, calcium, sodium, potassium, chlorine, phosphorus.
The calorie content of sockeye salmon is 157 kcal per 100 g of fish.
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 in the menu of children's institutions is very high.
Sockeye meat is useful for maintaining the health of the mucous membranes and skin, for the normal functioning of the digestive and nervous systems, it is an excellent antioxidant and helps to regulate blood sugar.
A very important component of sockeye meat is fluorine, as well as phosphoric acid, which is involved in the process of building numerous enzymes (phosphatases), which are the main engines of chemical reactions in cells. Phosphorus salts are part of the tissues of the human skeleton.
For all its usefulness, fatty fish, and sockeye are just such, are contraindicated in stomach and duodenal ulcers, as well as in some blood diseases.
Sockeye salmon in cooking
Sockeye salmon is a 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 trace elements and nutrients necessary for the coordinated work of all important vital systems.
Sockeye salmon has not only a unique bright red meat and excellent taste, but also a rich composition of vitamins and minerals necessary for the full functioning of the body.
Sockeye salmon can be cooked in a variety of ways; its fatty meat, with moderate salting, turns into a delicious gastronomic product that has a special specific taste.
Sockeye meat is excellent for both festive and everyday dishes. And gourmets are happy to use sockeye salmon for cooking exotic dishes.
Sockeye salmon is more popular for its delicious meat than caviar. Although sockeye caviar also has a deep red color, it is relatively small in size. Due to the fact that the natural reserves of sockeye salmon have significantly decreased in recent years, red caviar of sockeye salmon is rarely found on sale.
Romanchukevich Tatiana
for women's magazine website
When using and reprinting the material, an active link to the female online magazine obligatory
Sockeye salmon is a red fish belonging to the Pacific salmon family. It is often confused with chum because of its similar shape and size. But sockeye meat is much tastier, bright red, and low in calories if cooked properly.
Fish is a delicacy dietary products... Pediatricians recommend including sockeye salmon cooked in a double boiler or multicooker in the diet of babies. The uniqueness lies in nutritional value- at relatively low calorie content (only 157 kcal per 100 grams), it contains a lot of proteins and fats.
Nutritional value of baked sockeye salmon per 100 grams
- calorie content 153 kcal;
- proteins 19 g;
- fats 8 g;
- carbohydrates 0.2 g.
In cooking, the fish is not capricious, but there are a great many ways of cooking: a delicious balyk is made from sockeye, a wonderful fish soup, it is salted, smoked, fried, cutlets are made, and baked.
Sockeye salmon in the oven in whole foil with herbs and fennel
More often sockeye salmon is cooked in portions, in the form of steaks or fillets, but there are delicious and quick recipes festive dish- sockeye salmon can be baked whole in the oven. The recipe is for gutted fish weighing about 2.5 kg. The head and tail are allowed to go outside the baking sheet.
Ingredients:
- Sockeye salmon - 2.5 kg;
- Potatoes - 1.5 kg;
- Fennel - 6 roots;
- Salt and pepper to taste;
- Dill, parsley, tarragon;
- Lemon - 2 pcs.;
- Olive oil - 3 tbsp. spoons.
Preparation:
- First, we prepare a pillow - cut the unpeeled potatoes into slices, salt and put on a baking sheet. Arrange the fennel roots on top. Cut the fennel into 2-4 pieces. Pour all over with vegetable oil. The pillow is ready, you can go fishing.
- Peel, wash and dry the sockeye salmon. Make 6 vertical cuts 1-2 cm deep on both sides. Rub well with salt and pepper.
- Finely chop the dill, parsley and tarragon, mix well the herbs with lemon juice.
- Rub the salmon thoroughly with this mixture, paying attention to the cuts. Coat with olive oil. Gently place the fish on a potato and fennel pillow.
- The filling for the abdomen is sliced lemon and a mixture of finely chopped herbs (dill, parsley and tarragon).
- Place the baking sheet in the preheated oven and cook for 15 minutes. Then lower the temperature to 180 degrees and bake for another half hour.
- Sprinkle the finished dish with lemon and olive oil.
Diet baked sockeye salmon
The recipe is suitable for babies and people who are watching their weight.
Ingredients:
- Sockeye salmon - 1 pc.;
- Salt and pepper to taste;
- Lemon - 1 pc.
How to cook:
- Peel and rinse the carcass well, cut into fillets or steaks.
- Dry with a paper towel, season with salt, pepper if desired and sprinkle with freshly squeezed lemon juice.
- Gently wrap with foil so that there are no gaps and tears, and put in a preheated oven to 180 degrees.
- Bake the salmon at 180 degrees for about half an hour.
This is a basic recipe for roasting sockeye salmon, the meat is very tender and juicy. On the basis of this method, baked fish is prepared with vegetables, lemon wedges, and various sauces.
Baked stuffed sockeye salmon
Chic, very unusual recipe... Such a fish can surprise even the most discerning gourmet.
Ingredients:
- Sockeye salmon - 1 pc.;
- Shrimp - 1 kg;
- Forest mushrooms- 1 kg;
- Juniper berries - 50 g;
- Garlic, salt, pepper - to taste.
Preparation:
- Gut the sockeye salmon, peel, carefully separate the meat and bones from the skin. Chop the meat and set aside for now.
- Clean a kilogram large shrimp... Rinse and chop the forest mushrooms. Mix shrimps with mushrooms and lightly fry over high heat.
- Add juniper berries, chopped garlic, salt and pepper to the chopped fish fillet. Mix everything thoroughly and put this mixture in the fish.
- Put the fried mushroom and shrimp mixture on top. Place the blank carefully in a culinary envelope.
- Bake for half an hour at 220 degrees.
Video recipe
How to salt salmon at home
Sockeye has nice feature- it will not take more salt than is required due to its fat content. It is impossible to oversalt it.
Dry salt
Ingredients:
- Sockeye fillet - 1 kg;
- Salt - 1 tbsp l .;
- Sugar - 1 tbsp. l .;
- Favorite spices - 2 tsp.
Preparation:
- Mix thoroughly and pour some of the mixture into the bottom of the salt container.
- Put a layer of fillets and cover with the mixture, put the second fillet on top and sprinkle with the remaining salting mixture.
- Refrigerate for 2 days.
Salting in brine
Ingredients:
- Sockeye salmon - 1 pc.;
- 1 liter of water;
- 3 tbsp. l. salt;
- 1 tbsp. l. Sahara;
- 1 tbsp. l. vinegar.
Preparation:
- To get a spicy fish, you can add spices to taste. Pour all the ingredients into boiling water, boil for 1 minute and cool.
- Cut the carcass into steaks, put in a salting dish and pour over with cooled brine.
- Keep refrigerated.
- The salted fish will be ready in 2 days.
Video preparation
How to salt salmon caviar
Most often, red fish is sold already gutted, but if red caviar is found in the purchased sockeye salmon, you can pickle it yourself at home.
Ingredients:
- Sockeye caviar;
- 1 glass of water;
- 2 tbsp. l. salt;
- 2 tsp Sahara.
Preparation:
- Carefully free the caviar from the films and rinse.
- Fold it into a convenient container and fill it with cold brine for 1 hour.
- After an hour, discard the caviar in a colander and rinse thoroughly.
- Home salted caviar is stored for a maximum of 2 days.
Sockeye salmon - what kind of fish, where does it live, what is useful
Sockeye - an inhabitant The Pacific, is found off the coast of Kamchatka, in Alaska, in the Sea of Okhotsk and on Sakhalin. It stands out among other fish of the salmon family for its large size (average weight of an individual is 2-4 kg). The meat has a bright red color and rich taste thanks to calanids - red crustaceans, which are the main source of its food.
Red fish meat is very healthy, it contains many vitamins and minerals. But it is sockeye salmon, with such an abundance of nutrients, that has a low calorie content. Its meat contains many fatty acids and antioxidants, which have a tonic and rejuvenating effect on the human body as a whole. Fluoride and phosphoric acid are present in large quantities, which are responsible for the strength of teeth and bones.
Vitamin composition of sockeye salmon
- Vitamins - A, E, C, D, K, all B vitamins;
- Minerals - phosphorus, potassium, fluorine, sulfur, sodium, magnesium, iron, selenium.
Regular consumption of sockeye salmon helps to lower blood sugar, prevents the accumulation of cholesterol and provides the body with a lot of nutrients.
It is a popular commercial fish. Sockeye dishes are easy to prepare, have health benefits and are delicious. The calorie content and fat content of this red fish are low. Its caviar is remarkable, it is small, with a pronounced specific smell, it contains a lot of iodine, this is the benefit of sockeye caviar.
Sockeye fish, where it lives and how is it useful
Sockeye salmon - what kind of fish? This is the representative noble family salmon. She prefers the cold waters of the Pacific Ocean and the Sea of Okhotsk for life. In Russia, it lives only on the eastern shores of Sakhalin and Kamchatka, and it goes to spawn in clean fresh water bodies, and during this period its silvery body becomes red. She's no different large size, reaching an average length of 40 cm. Its food is small fatty crustaceans, calanids.
This fish has a pleasant taste, its tender meat has many beneficial properties. It is not very high in calories, it is obtained from dietary meals, therefore recommended for those who do not want to gain weight. Far Eastern salmon meat contains fatty acids, vitamins, phosphorus, magnesium, iron, selenium, potassium, which have a beneficial effect on metabolism and cholesterol levels; there are antioxidants that biologically supply the body active substances, slow down the aging process of the body and even reduce the possibility of the formation of cancerous tumors.
How to cook sockeye salmon
The benefits of salmon breeds are undeniable: this delicious product is a decoration of any table, does not require special culinary approaches and methods. Serving this gift of cold seas is a pleasure. How to cook sockeye salmon? With lemon, tomato sauce, cheese, vegetables, in foil, a special sleeve, oven, slow cooker, frying pan! It can be boiled, salted, fried, baked, combined with all kinds of side dishes. And what soup is obtained from sockeye - fresh or canned! In a word, the fish will be to the taste of the most selective eater.
In the oven
How to cook sockeye salmon in the oven tasty and fast? It is best to take fresh fillet as a basis, but thawed fish will not spoil the idea. We must try to remove all bones from the fillet, then the food will turn out to be absolutely delicious. The general algorithm of actions is as follows: the fillet is cut into portioned pieces (or a little less), salted, sprinkled with pepper or your favorite spices, poured with lemon juice, and then you can turn on your imagination or search the Internet for new recipes with photos.
Ingredients:
- sockeye fillet - 1.5 kg;
- lemon - 1 piece;
- salt, pepper to taste;
- egg whites- 3 pcs.;
- cheese - 150 g.
Cooking method:
- Place the fillet on a baking sheet.
- Drizzle with oil, squeeze lemon juice. Season with pepper and salt.
- Bake for 10 minutes.
- Beat the whites, gently mix them with the grated cheese.
- Put the fluffy mass on the fish and bake in the oven.
- Serve sprinkled lemon juice.
Red fish with dill cooked in the oven is very tasty. You don't need to bake it a large number products, and the result will invariably please. The advantage of this recipe is also that it will work for a novice housewife, since it does not require experience. It is impossible to spoil such fish, it always becomes the highlight of the culinary program.
Ingredients:
- fillet - 500-600 g;
- hard cheese- 150 g;
- black pepper, salt, rosemary - a pinch;
- lemon - 1 piece;
- sour cream - 200 g;
- fresh dill (bunch);
- sunflower oil- 1 tbsp. l.
Cooking method:
- Cut the fillet into pieces, place on a baking sheet or in a mold;
- Cover the fish with sour cream;
- Top with chopped dill and thin slices of lemon;
- Sprinkle the fish with pepper, salt, grated cheese;
- Bake 35-40 minutes at 180 degrees
Sockeye soup
Whatever you call - ear or fish soup- equally tasty! Perhaps no other fish can replace salmon breeds. What a fish! Sockeye soup will certainly turn out beautiful, as in the photo, fragrant, moderately greasy, and both a fresh product and frozen or canned are suitable for its preparation. One of the answers to the question of what to cook from sockeye salmon for a dinner party or family dinner will be wonderful creamy soup.
Ingredients:
- canned food (natural salmon) - 245 g;
- water - 1 l;
- dry white wine - 100 ml;
- onions, leeks, carrots - 1 pc .;
- butter - 40 g;
- potatoes - 2 pcs.;
- cream 20% - 100 ml;
- Dill;
- salt, bay leaf, black pepper
Cooking method:
- Put canned fish in boiling water, salt to taste.
- Add black pepper, lavrushka, pour in wine.
- Cook the broth for no more than 2-3 minutes.
- Sauté chopped onions (onions and leeks) together with celery on butter.
- Add potatoes, carrots, mix everything, fry until half cooked.
- Put the vegetables in the hot broth, pour the cream there, bring the soup to readiness, decorate with herbs.
In foil
There are many great photo recipes on how to cook sockeye so that it is juicy. With the use of foil, it almost always turns out like this, you just need not to overdry the fish, not to overexpose it in the oven. It is not fried, not baked, but slowly languishes, the foil ensures the tightness of the culinary process, the juice does not leak out, the fish retains all its beneficial features.
Ingredients:
- Pacific salmon - 1 carcass weighing 2.5 kg;
- onion - 1 piece;
- lemon - 1 piece;
- salt, pepper to taste;
- mayonnaise - 150 ml.
Cooking method:
- Carefully cut the gutted carcass along the ridge.
- Season with salt, season with pepper, lemon, salt.
- Put several onion rings on each part of the fish - to add a piquant aroma.
- Lubricate with mayonnaise.
- Wrap the fish tightly in foil and bake in the oven. In half an hour, the food is ready!
Cutlets
Fans of lush cutlets will like minced salmon products. You can easily buy it, but it is better to cook it yourself by passing a juicy fish fillet through a meat grinder. There are many recipes for sockeye cutlets, all of which are easy to prepare. Good with a side dish, and rice is best here or tender puree from potatoes. For classic fish cakes, you need a minimal grocery list.
Ingredients:
- minced fish - 600 g;
- onion - 1 piece;
- egg - 1 piece;
- White bread- 1 small slice,
- milk - 100 ml;
- salt, black pepper - to taste;
- breadcrumbs;
- vegetable oil.
Cooking method:
- Soak the bread (loaf) in milk and squeeze.
- Chop the onion.
- Add onion, bread, egg, salt, spices to the minced meat. Mix. If the minced meat is thin, you can fix it by adding semolina.
- Form small cutlets, roll them in a crispy breading, fry.
- Finish the cooking process in the oven or microwave.
Fried sockeye
Fried fish- a dish that is appropriate for a festive and everyday table. It is very convenient to cook sockeye salmon in a grooved pan without breading, adding vegetable oil. The easiest way is to cut the fish into steaks, add a little salt and fry evenly. You can enhance the taste of the fish with lemon juice or a drop of white wine. Boiled potatoes and other vegetables for garnish are a great addition to red fish. Fried sockeye salmon with spices is very tasty.
Ingredients:
- sockeye steaks - 1 kg;
- garlic powder, oregano - 1 tsp each;
- paprika - 1.5 tsp;
- thyme - 0.5 tsp;
- salt, pepper - to taste;
- olive oil - 2-3 tbsp. l .;
- flour - 3-4 tbsp. l .;
- vegetable oil for frying.
Cooking method:
- Wash and dry the steaks paper towels.
- Grind dry herbs and spices, mix with oil, salt, pepper, spread sockeye pieces with the mixture.
- Breaded fish in flour.
- Fry for 4-5 minutes on each side.
- Then put the finished hot fish on paper so that excess oil is absorbed into it, cover the dishes with a lid with fried salmon. After 5 minutes, the dish is served.
Lightly salted sockeye salmon
Ingredients:
- sockeye salmon - 1 kg;
- salt - 2 tbsp. l .;
- sugar - 1 tbsp. l .;
- spices to taste.
Cooking method:
- Cut the carcass, cut into pieces.
- Cover the fish in a deep bowl with sugar, salt and spices, mix.
- Press down on the fish.
- Put in the refrigerator.
- After 4-5 hours, you can taste a slightly salted yummy.
The salmon family is a very large group, which includes a considerable number of species of commercial fish. Not all of them are well known to the consumer, despite the fact that they are by no means rare in stores. But this is a gourmet product that is most often bought for festive table... Therefore, few people know, for example, which is better: sockeye or coho salmon, although both of these fish deserve attention. Their meat and caviar are distinguished by excellent taste, as well as many useful substances. And yet there are some differences between them.
What is the difference between coho salmon and sockeye salmon?
Which fish is fatter - sockeye or coho salmon?
Both the one and the other representative of the salmon family have an average calorie content. For sockeye salmon it is 140 kcal per 100 grams, for coho salmon a little more - 157 kcal per 10 grams. There is quite a lot of fat in the meat of both fish: sockeye - 40% (from 100 grams), coho salmon - 48%. This means that the latter is still a little fatter.
Which is better - sockeye caviar or coho salmon?
General conclusion about which fish is better, sockeye or coho salmon
Coho salmon costs almost three times more than sockeye salmon. Therefore, it is not surprising that when choosing fish, many are wondering which is better: sockeye or coho salmon. Nutritionists are sure that in their useful properties they do not differ much from each other, although the content of valuable substances in the meat and caviar of coho salmon is nevertheless slightly higher.
Caviar (red and black) - the benefits and harms of eating
Red caviar
So, red caviar is the generalized name for salmon caviar. This caviar got its name for its attractive color. Currently, this caviar can be bought in any supermarket, but not every citizen of our country can afford the cost of this product. The cost of red caviar, depending on its quality, type of fish and manufacturer, ranges from 140 to 300 rubles per 100 grams.
In ancient times, this product did not cause much excitement among residents. Of the Far East, Scandinavia and Pomerania. Red caviar was then fed to sled dogs, so that they quickly regain their strength, due to its nutritional properties.
Types of caviar
Red caviar, or "fish eggs", are presented to us: chum salmon, coho salmon, salmon, trout, red salmon, pink salmon, salmon.
- The most popular and widespread is pink salmon and salmon caviar. The size of the eggs is about 5 millimeters, the color is from bright amber to orange.
- The largest caviar is chinook eggs, but it has been more than 10 years since this fish is listed in the Red Book. The size of the eggs sometimes reaches 1 centimeter in diameter, the color is bright red.
- Chum salmon caviar is rightfully called royal, since these eggs are uniform in size - up to 6 millimeters, and the shape is the correct ball. Has a peculiar taste and orange color.
- The smallest caviar in trout. Its eggs are up to 2 millimeters in size, and the color is from yellow to orange. V last period it was this caviar that began to enjoy the greatest demand.
- Coho salmon caviar is slightly larger, it has a bright red or burgundy color and a slightly bitter flavor.
- Sockeye caviar appears less and less in the mass sale, as this fish is less and less found in mass fishing. Its caviar is pleasant to the taste, similar to pink salmon caviar, but drier and friable.
- Red salmon caviar can be found less and less in use. This is a delicacy among red caviar, as it has the most nutritional value, beautiful appearance and delicate taste. Salmon caviar is often called “apricot pearl”.
Do not confuse real red caviar with caviar used in Japanese cuisine for making rolls and sushi. It uses colored caviar flying fish, but it does not have the beneficial properties that red caviar carries in itself.
Benefit
The benefits of red caviar are obvious, as evidenced by the biochemical composition of red caviar. All types of salmon caviar include:
- Protein (up to 32%),
- Fats (up to 13%, analogs of fish oil),
- Polyunsaturated acids,
- Vitamin B group,
- Vitamins C, D, E, A,
- Lecithin,
- Micro and macro elements: manganese, zinc, phosphorus, calcium, potassium, magnesium, iron,
- Folic acid.
All this forms the beneficial properties of red caviar. Based on this, doctors often recommend their patients to eat red caviar. But, of course, in order for the product to be useful, it is necessary to choose the right quality caviar.
The benefits of salmon caviar are determined by nature itself, since the eggs are the embryo of a fish, and useful substances are needed for its development. But you should always remember that the benefits of red caviar does not depend on its huge consumption. The norm is the consumption of red caviar in an amount of no more than 5 teaspoons per day.... Doctors recommend this product for the treatment and prevention of the following conditions and diseases:
- Low level of immunity,
- Atherosclerosis,
- Diseases of the cardiovascular system,
- Visual impairment
- Thrombophlebitis
- Phlebeurysm,
- Diseases of the musculoskeletal system,
- Low hemoglobin levels,
- Diets,
- Violations of activity in the hematopoietic system,
- Postoperative period,
- Viral diseases
- Hypertension,
- Superficial wounds of various etiologies,
- Elderly age.
Harm
There are legends about the benefits of red caviar, however, the benefits of caviar lie in regular dosed consumption, and not in a one-time gluttony. This approach can be harmful.
The harm of red caviar is the high salt content. It is better for people with kidney and genitourinary system diseases to refrain from eating this delicacy. Allergy sufferers should be careful about red caviar. Often this product can provoke allergic rashes on the body. It is not necessary for persons suffering from obesity and gastrointestinal problems to eat sandwiches with caviar and butter.
Choice
But, as already mentioned, the quality of red caviar must comply with GOST. This means that in the process of processing and cooking, in the process of salting and canning, only permitted substances and preparations should be involved. Many dishonest manufacturers use utropin, a preservative banned throughout the world. The half-life products of this preservative produce formaldehyde, which is toxic to the human body. This substance is usually used by illegal manufacturers.
So that red caviar does not harm your health, you must be able to choose the right product. It is better to give preference to caviar packaged in glass or cans... The container must indicate:
- Batch marking and date of packaging, printed by onslaught or laser,
- An inscription indicating the product, grade and manufacturer, with its legal address and contacts,
- List of ingredients. In addition to salt and caviar, preservatives are indicated (no more than 2),
- Reference to the standard on the basis of which the product was manufactured,
- Indication of the type of fish whose caviar is preserved.
The jar should not be deformed and should not “gurgle” when shaken. The caviar should not stick to each other, and the shell should not be tough. The product must be free of foreign odors and inclusions.
Coho salmon, what kind of fish is it, its benefits and harms
When it comes to healthy and wholesome food, one cannot help but remember about seafood in general and fish in particular. Salmon have always been highly prized, but also among them coho salmon stood out especially - this fish is just a storehouse of vitamins and necessary for the body microelements. Coho salmon has an unsurpassed taste, is easy to digest and benefits everyone without exception. It is not surprising that fishing for this representative of the water element has long been considered a profitable occupation. Now his commercial value small - the population has become small.
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