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 consumers, despite the fact that they are by no means rare in stores. But this is a gourmet product that is most often purchased for festive table. Therefore, few people know, for example, which is better: sockeye salmon or coho salmon, although both of these fish deserve attention. Their meat and caviar have excellent taste, and they also contain many useful substances. And yet there are some differences between them.
What is the difference between coho salmon and sockeye salmon?
Which fish is fattier - sockeye salmon or coho salmon?
Both representatives of the salmon family have an average calorie content. For sockeye salmon it is 140 kcal per 100 grams, for coho salmon it is a little more - 157 kcal per 10 grams. There is quite a lot of fat in the meat of both fish: sockeye salmon - 40% (from 100 grams), coho salmon - 48%. This means that the latter is still a little fatter.
Which is better - sockeye salmon or coho salmon caviar?
General conclusion about which fish is better, sockeye salmon or coho salmon
Coho salmon costs almost three times more than sockeye salmon. Therefore, it is not surprising that when choosing fish, many people wonder which is better: sockeye salmon or coho salmon. Nutritionists are confident that in terms of their beneficial properties they do not differ much from each other, although the content of valuable substances in coho salmon meat and caviar is still slightly higher.
Caviar (red and black) - benefits and harms of consumption
Red caviar
So, red caviar is a generalized name for the caviar of salmon fish. This caviar got its name for its attractive color. Currently, this caviar can be bought in any supermarket, but not every resident of our country can afford the cost of this product. The cost of red caviar, depending on its quality, type of fish and producer, ranges from 140 to 300 rubles per 100 grams.
In ancient times, this product did not cause much excitement among residents Far East, Scandinavia and Pomerania. Red caviar was then fed to sled dogs so that they could quickly restore their strength, due to its nutritional properties.
Types of caviar
Red caviar, or “fish eggs,” is given to us by: chum salmon, coho salmon, salmon, trout, sockeye salmon, pink salmon, and 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 salmon eggs, but for more than 10 years this fish has been listed in the Red Book. The size of the eggs sometimes reaches 1 centimeter in diameter, and the color is bright red.
- Chum salmon caviar is rightly called king caviar, since these eggs have a uniform size - up to 6 millimeters, and the shape is a regular ball. It has a peculiar taste and orange color.
- The smallest caviar of trout. Its eggs are up to 2 millimeters in size, and the color ranges from yellow to orange. IN last period It was this caviar that began to be in greatest demand.
- Slightly larger than coho salmon caviar, it has a bright red or burgundy color and a slightly bitter taste.
- Sockeye salmon caviar appears less and less often in mass sales, as this fish is increasingly less common in mass fishing. Its caviar has a pleasant taste, similar to pink salmon caviar, but drier and crumbly.
- Red salmon caviar is increasingly rarely seen 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 pearls.”
Do not confuse real red caviar with caviar used in Japanese cuisine for making rolls and sushi. They use dyed caviar flying fish, but it does not have the beneficial properties that red caviar carries.
Benefit
The benefits of red caviar are obvious, as evidenced by the biochemical composition of red caviar. Contains all types of caviar salmon fish includes:
- Protein (up to 32%),
- Fats (up to 13%, fish oil analogues),
- Polyunsaturated acids,
- Group of vitamins B,
- Vitamins C, D, E, A,
- Lecithin,
- Micro- and macroelements: manganese, zinc, phosphorus, calcium, potassium, magnesium, iron,
- Folic acid.
All this forms beneficial features red caviar. Based on this, doctors often recommend their patients to eat red caviar. But, of course, in order for the product to be beneficial, it is necessary to choose the right caviar of the appropriate quality.
The benefits of salmon caviar are determined by nature itself, since the egg is the embryo of the fish, and its development requires useful substances. But you should always remember that the benefits of red caviar do not depend on its huge consumption. The norm is to consume 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 level,
- Diets,
- Disorders 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 one-time gluttony. This approach can be harmful.
The harm of red caviar lies in its high salt content. People with kidney and genitourinary system diseases should avoid eating this delicacy. Allergy sufferers should be careful with red caviar. Often this product can cause allergic rashes on the body. People suffering from obesity and gastrointestinal problems should not eat sandwiches with caviar and butter.
Choice
But, as already mentioned, the quality of red caviar must comply with GOST. This means that only approved substances and preparations should be involved in the processing and preparation process, in the process of salting and canning. Many unscrupulous manufacturers use utropine, a preservative banned throughout the world. The half-life products of this preservative produce formaldehyde, which poisons the human body. This substance is usually used by illegal manufacturers.
To prevent red caviar from harming your health, you need to know how 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 packing date, applied by pressing or laser,
- An inscription indicating the product, variety 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 based on 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 together, and the shell should not be hard. The product must not have any foreign odors or 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 think of seafood in general and fish in particular. Salmon have always been highly valued, but even among them coho salmon stood out especially - this fish is simply a storehouse of vitamins and needed by the body microelements. Coho salmon meat has an unsurpassed taste, is easily digestible and benefits everyone without exception. It is not surprising that fishing for this representative of the water element has long been considered a profitable activity. Now it's commercial value small – the population has become small. Representatives of this species reach 80 cm in length, usually weigh 1.5-3.5 kg, with a maximum recorded weight of 7.7 kg. Sockeye salmon resembles chum salmon in size and body shape; the easiest way to distinguish these species is by the number of gill rakers on the first gill arch: chum salmon have from 18 to 28, and sockeye salmon always have more than 30. They most often become sexually mature at 5-6 years of age. Unlike other Pacific salmon, they most often spawn in lakes, always in places where springs emerge. Homing in sockeye salmon is expressed quite clearly: most fish return not only to the same lake, but also to the same spawning ground where they were born. Its entry into rivers usually begins in May and continues until the end of July. The mating plumage of sockeye salmon is bright red (only the head is green), hence its second name - red. Young sockeye salmon emerge from eggs in mid-winter, fry for a long time live in fresh water, some stay for 2 or 3 years, only a few leave for sea pastures in the same summer. Spends from 1 to 4 years at sea. The meat is not pink, like other salmon, but an intense red color. Of all the salmon, she especially prefers the relatively small, but very fatty calanid crustaceans, colored red with carotenoid pigments. These pigments pass from swallowed crustaceans into sockeye salmon meat. It is widespread along the American coast, especially in Alaska, and goes south to California. In Asian waters it is distributed from Hokkaido in the south to the Anadyr River in the north. It is most numerous off the coast of western and eastern Kamchatka. Less common in the north of the Sea of Okhotsk and eastern Sakhalin. There is also a self-reproducing lake resident form of sockeye salmon - kokanee. In some rivers, in addition to the migratory species, there is a dwarf residential form of sockeye salmon. Dwarf fish are found in lakes in Japan, North America, Kamchatka. They do not migrate to the sea, reach sexual maturity in fresh water and participate in spawning together with the migratory redfish. This form is formed from part of the offspring of migratory fish when favorable conditions food in lakes.
Notes
Links
- Kenai River, Alaska Red Salmon Fact Page
Wikimedia Foundation. 2010.
Synonyms:See what “Sockeye salmon” is in other dictionaries:
Fish of the Pacific salmon family. Dictionary of culinary terms. 2012… Culinary dictionary
Sockeye Salmon, an anadromous (sometimes freshwater) fish (salmon family). Length up to 65 cm, weight up to 3.5 kg. The meat is intensely red. Lives in the basin of the northwestern part Pacific Ocean; spawning in lakes and spring waters of North America, Kamchatka, ... ... Modern encyclopedia
- (red) migratory (sometimes freshwater) fish of the salmon family. Length up to 65 cm, weighs up to 3.5 kg. In the bass. northwestern part of the Pacific region; spawning in lakes and spring waters of the North. America, Kamchatka, Kuril Islands and about. Hokkaido. Valuable object... ... Big Encyclopedic Dictionary
Red (Oncorhynchus nerka), anadromous fish of the family. salmonids. Dl. up to 65 cm, weight up to 3.5 kg. The meat is bright red. Lives in the north. parts of the Pacific approx. Puberty by 5-6 years of age. It goes to the Amer rivers to spawn. coast from Alaska to California, into the rivers... ... Biological encyclopedic dictionary
Sockeye 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 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 the average weight is generally 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 that spawn with anadromous 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; taste qualities much richer than 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 normal functioning of the digestive and nervous system, 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 meat of bright red color and excellent taste, 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.
The second name for sockeye salmon (nerka) is red or red salmon. It belongs to the salmon family, although it is somewhat different from the usual representatives: for example, its meat is not pink, but a rich red color. Russian sockeye salmon catches make up a significant part of the world: 31 thousand tons out of 173 thousand.
Description of sockeye salmon
Habitats
The fish is mainly distributed on the coasts of the USA and Canada, but is also found in other places:
- In Alaska: distributed from the Bering Strait to Northern California. The populations are quite numerous.
- Near Kamchatka: most fish can be found in the Kamchatka and Ozernaya rivers, in lakes Dalneye, Azabachye and Kurilskoye, as well as in the western and east coast.
- In Chukotka: found in almost all water bodies, but least of all on the Arctic coast and in the Amguema and Chegitun rivers.
- In the Kuril Islands: more precisely, on the island of Iturup, in Lake Krasivoe.
- In the east of Sakhalin and the north of the Sea of Okhotsk.
Some lakes are home to a self-reproducing form - kokanee. A dwarf form is also found in the lakes of Japan (mainly in Hokkaido), Kamchatka and North America.
Reproduction
Spawning occurs from May to late July, but can begin in late April and continue until November. Exact times vary by location. In addition, in the last days a small number of redfish spawn - no more than a few dozen, but in the middle of the period the number increases to millions.
Myself life cycle proceeds as follows:
- The fry hatch from eggs in mid-winter in fresh lakes and spend time near the nest until mid-March.
- They live there for 2-3 years, but some go to the seas in the same summer, when they grow to 7-12 cm.
- Sockeye salmon live in the sea for 1-4 years, preparing for spawning.
- At the age of 5-6 years they return to the lakes, overcoming a difficult path. When hitting fresh water a toxin is activated in the fish, which poisons it and prevents it from eating. From this time on, the main task of sockeye salmon is to reach the spawning site alive and lay eggs. At the same time, redfishes not only swim to the same lakes in which they were born, but also get directly to the place of “birth”.
- Pisces choose keys with clean water and gravel at the bottom. The female digs nests in the gravel and lays eggs there - up to 5 visits of 3-4 thousand eggs. Once the eggs are laid, the males fertilize them, then the parents bury the eggs with pebbles, which creates a mound.
- After spawning, the parents die. Their bodies decompose on the bottom of the lake and become a breeding ground for plankton, which the fry feed on. Thus, sockeye salmon live no more than 5-6 years.
Varieties
There are several types of redness:
- Migratory (red sockeye salmon, red salmon, silver salmon). The most famous variety of interest to anglers. The name comes from the “passage” of fish from one body of water to another. This is a fish that goes to the sea for spawning, where it finds a mate. Sometimes it can become residential (sedentary) if there is enough food in the lake and there is no threat, that is, there is no need to swim away.
- Residential lake form (kokanee). Smaller sockeye salmon reach a length of up to 30 cm and a weight of up to 700 grams). These are self-reproducing redfishes that do not change their habitat for spawning. They initially appeared in isolated freshwater lakes formed by a volcano, from which they could not escape. They breed in the same place where they were born, and migratory fish can act as a pair.
Appearance
The maximum length reaches 80 cm, the average length is 40 cm. Average weight is 1.5-3.5 kg, the heaviest individual caught weighed 7.7 kg. The shape of sockeye salmon is elongated, angular, slightly compressed from the sides. The mouth is elongated, medium in size, the scales are rounded, tightly pressed to the body.
The color is silver, the belly is white, the back is blue or green tint. During the mating season, the scales “grow” into the body, the sockeye salmon becomes red, only the head remains green, which is why it is nicknamed red (red). At the same time, males become brighter than females, although both sexes change. The paired fins are well developed, brown or black in color.
In general, the appearance of sockeye salmon resembles chum salmon; they can be distinguished by the number of gill rakers on the first gill arch: chum salmon have 18-28, and sockeye salmon have more than 30.
Despite the behavior of a predator, the redfish does not feed on everything. Depending on age, sockeye salmon prefers:
- Zooplankton - in “infancy” age.
- Crustaceans and benthic invertebrates, mainly calanid crustaceans in adulthood. The latter are colored with the pigment carotene, which gives the red color to sockeye salmon meat.
The nutritional value
Krasnitsa has been known in cooking for quite a long time: it was consumed fresh or dried by the Native American Indians of British Columbia. Its meat is firm, bright orange, juicy, and after cooking it becomes dense and aromatic. The taste characteristics of sockeye salmon are high: it resembles a crab.
Composition and beneficial properties
Krasnitsa has good nutritional characteristics.
Its composition:
- calorie content - 157 calories per 100 grams;
- protein - 20.3 grams;
- fat - 8.4 grams (including healthy Omega-3 fatty acids);
- carbohydrates - no;
- vitamins: A, B, C, K, E, PP, D;
- useful substances: fluorine and phosphoric acids, potassium, chlorine, iron, chromium, zinc, magnesium and many others.
The benefits of sockeye salmon are great. Regular consumption of red meat helps to normalize the functioning of the digestion and nervous system, and regulate blood sugar levels.
Contraindications
- Diseases of the duodenum.
- Stomach ulcer.
- Some bloodstream diseases.
How to choose the right one
Today you can buy fish in fresh, frozen, chilled or prepared (smoked) form. It is sold whole, without the head, as boneless fillets or steaks.
Separately, it is worth noting the Krasnitsa caviar. There are 2 varieties:
- First grade caviar is denser, has a uniform color and a pleasant smell without foreign impurities. A slightly bitter taste and uneven color are allowed due to natural features. Some eggs may be burst. The salt content in such caviar is no more than 4-6%;
- Second grade caviar is saltier (up to 8% salt), with a bitter or pungent aftertaste. The eggs are weaker and more viscous, often bursting.
It is important to remember that during spawning, fish release a toxin that poisons it: accumulating in meat and caviar, it can harm humans. However, this poison disintegrates in the cold: for prevention, fish must be frozen at a temperature of -18 ° C for 5 days. The caviar must be salted for 45 days.
How to cook sockeye salmon deliciously? Stew, salt, fry, bake, dry, smoke, grill sockeye salmon or grill sockeye salmon over coals - any sockeye salmon dish will turn out tasty and healthy.
The best sockeye salmon recipes
Balyk
One of the most simple recipes is sockeye salmon balyk.
It is prepared simply:
- Whole fish are cleaned and the head, fins, tail and entrails are removed and washed thoroughly.
- The carcass is cut into 2 halves and the backbone and bones are removed.
- Both halves are rubbed with coarse salt (80 grams per 1 kg of fish), folded together and wrapped in a waffle towel, then tied with a rope.
- The fish is put in the refrigerator for 5 days.
- After the expiration date, the balyk is taken out and wiped with a damp cloth to remove excess salt. If desired, make cuts in the meat and insert pieces of garlic.
- Next you need to dry the meat. The carcass is hung for 4 days, greased with vegetable oil daily to give it a beautiful color.
- When droplets of fat ooze out when you press on the meat, the balyk is ready.
On coals
It is easy to prepare in hiking conditions with a minimum amount of ingredients. You will need the fish itself, salt, pepper, onion and lemon.
Cooking steps:
- Fresh fish is cut into steaks no more than 1.5 cm thick and placed in a deep bowl.
- The onion is cut into half rings, mixed with salt and pepper, then lightly crushed to obtain juice.
- Afterwards the onion is transferred to the fish and mixed.
- A third of the lemon is cut into pieces, also crushed and mixed with pieces of fish.
- Leave to marinate for 15-20 minutes.
- Place the finished pieces on the grill, press them on top and bake for 10 minutes on each side. Periodically, sprinkle the sides with the juice of the remaining lemon.
Grilled
Another delicious and simple recipe that requires only a grill, a fish carcass, salt and pepper, vegetable oil and lemon for garnish.
Cooking steps:
- First, the fillet is prepared: the head is cut off and cut lengthwise, the entrails are removed, the meat is thoroughly washed, wiped and the bones are removed.
- The skin is lubricated with vegetable oil, the fillet is salted and peppered.
- The grill is heated to average temperature. This is easy to check: if you can hold your hand for 3-4 seconds at a distance of 3 cm from the surface, then the grill is ready.
- Place the fish skin side down on the grill and cover with a lid.
- It takes 10-15 minutes to prepare. It’s easy to check for doneness: the meat should easily pull away from the skin.
- Before serving, the dish can be garnished with a thin slice of lemon.
Sockeye salmon or red salmon is a medium-sized fish that lives in the lakes of Canada, in the northern United States, on the shores of Kamchatka and Sakhalin. The fish has a pleasant taste and is easy to prepare; balyk or smoked fish is especially tasty. However, the meat of the redfish caught during spawning will contain poison - it must first be frozen.
Video
In this video you can see how sockeye salmon spawn in Kamchatka.
And here you can watch unique underwater filming of spawning.
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 a 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 sockeye salmon population is located on the western and eastern coasts of Kamchatka, and the largest population is in the Ozernaya and Kamchatka rivers, as well as in the Azabachye, Kurilskoye 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. Somewhere in a year, 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, just 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.
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