This is the smallest fish in the salmon family. It grows only up to half a meter in length, and gains weight from one and a half to two kilograms. Distinctive Features fish are small scales, a white mouth, an additional dorsal fin and, of course, a hump on the back of males, which appears during migration to the spawning ground. This article is about the benefits and harms of pink salmon.

Pink salmon fish has a large industrial value. It is caught in cold Pacific waters, on the American and Asian coasts. The optimal temperature for pink salmon does not exceed 15°C; at a water temperature of 25°C, pink salmon dies. During its life cycle, the fish passes through fresh and salt waters, where it feeds on crustaceans and small fish.

IN fresh water In rivers and lakes, fry appear from bright orange eggs of large diameter (about 6 mm). There they live for approximately 9 months. When the fry reach 3 cm in length, they go to the seas and oceans. After sea ​​life Over the course of just over a year, matured individuals return to fresh waters to spawn. It is during this period that male pink salmon develop a hump and sharp teeth on lower jaw. After spawning, adult fish die.

How to choose the right pink salmon

Pink salmon meat is highly valued due to its rich composition, and caviar is considered an exquisite delicacy. After heat treatment and freezing and thawing, pink salmon loses its properties to a significant extent. However, even in this form it remains a most valuable delicacy.

Pink salmon meat changes its characteristics during its life cycle. taste qualities. The most pleasant taste is found in fish that live in salt water and have not migrated to spawning grounds. In fresh water, pink salmon meat has a whitish color and a less pronounced taste. That is why fish are caught in places where there is a transition from salt water to fresh water.

To enjoy this delicious delicacy, you need to know how to choose the right pink salmon. The appearance of fish living in sea (ocean) water differs from fish that are caught in fresh water. This difference is primarily in color. If the fish lives in salt water, it has a noble silver, light blue, bluish color. Pink salmon in fresh waters turn gray with pale shades of yellow, white or green flowers on the abdomen. Also, in fresh waters, oval dark spots appear on the back of pink salmon.

The benefits of pink salmon

As already noted, cooked and raw fish differ in richness nutrients. Therefore, salted pink salmon will bring the greatest value to the body. And to preserve the rich taste of red fish, bake it in foil. Steamed pink salmon is a dietary dish. And, despite its rich protein and fat composition, it will not harm those losing weight, since it regulates metabolism.

Composition of pink salmon

Pink salmon is a fatty protein fish. Her energy value is 127 kcal per 100 g raw meat. Red pink salmon fish consists of the following substances.

Water. Raw pink salmon is more than 75% water

Squirrels. 34% of pink salmon are proteins. This fact makes fish a complete source of protein. 100 g of raw pink salmon contains as much as 20 g of more healthy protein than animal meat. This is due to the fact that pink salmon protein contains an essential amino acid - methionine, which is not found in meat. This amino acid protects the liver and prevents the development of such dangerous disease How diabetes mellitus. In addition, fish protein is better absorbed and does not overload the stomach.

Cholesterol. 100 g of raw pink salmon contains as much as 46 mg of cholesterol (15% of the daily requirement of an adult). This means that by consuming pink salmon, we get all the benefits from such valuable red fish fat. After all, cholesterol is actively used by the body to release energy from fats.

In addition, cholesterol actively protects the body from stress. During emotional stress active destruction of red blood cells occurs. For them quick recovery need cholesterol. If its deficiency in the body is significant, then there is a risk of developing anemia. One more important function cholesterol is involved in the synthesis of hormones, especially sex hormones.

As for cholesterol as a cause of atherosclerosis, scientists have concluded that heart disease It is not cholesterol itself that causes it, but a lack of antioxidants in the body. It is the deficiency of the latter substances that leads to the oxidation and deposition of cholesterol on the walls of blood vessels.

Fats. Red fish is famous for its fats. 100 g of pink salmon contains 4.4 g of fat, of which 0.8 g is polyunsaturated fatty acids Omega 3 and Omega 6. This amount satisfies 3 - 4% of daily requirement of an adult in these most valuable substances.

Ash 1.5 g.

Vitamins in pink salmon

Below we describe the vitamins contained in pink salmon, their quantity in 100 g of raw fish and the percentage of satisfaction of the daily needs of the adult human body.

Vitamin A 35 mcg 4%.

Vitamin D 11 mcg. This will satisfy 105-108% of the need. That is, 100 g of pink salmon daily will completely provide you and your child with antirachitic vitamin. The daily requirement of an adult and a child is the same and is 10 mcg. Thanks to great content vitamin D, pink salmon will provide you and your children with strong bones and muscles. This vitamin is not destroyed by temperature.

Vitamin E 0.4 mg 3%.

Vitamin PP 8 mg 40%.

B vitamins:

B1 0.08 mg 5%.

B2 0.11 mg 5-6%.

B4 95 mg 19%.

B5 1 mg 20-21%.

B6 0.6 mg 30%.

B9 4 mcg 1%.

B12 4.2 mcg 135%. Antianemic vitamin. Its huge content determines the beneficial effect of pink salmon on hematopoiesis, the peripheral and central nervous systems. Due to these properties, the consumption of fish is recommended for pregnant and lactating women, athletes, and people of mental work.

Macronutrients

• Potassium 366 mg 15%.
• Calcium 7 mg 1%.
• Magnesium 27 mg 7%.
• Sodium 75 mg 6%
• Phosphorus 261 mg 33%.

Microelements

• Iron 0.38 mg 2%.
• Manganese 0.01 mg 1%.
• Copper 0.06 mg 6%.
• Selenium 31.4 mcg 57%.
• Zinc 0.39 mg 3%.

At the same time, pink salmon contains eight nonessential amino acids and 12 essential ones. Among the essential amino acids greatest number isoleucine 63% of the daily human requirement. Its main functions are hemoglobin synthesis, regulation of blood sugar levels, maintaining and increasing muscle strength.

Another essential amino acid found in large quantities in pink salmon is threonine. It improves the condition of the immune, cardiovascular systems and liver.

Contraindication - individual intolerance. Restrictions on the consumption of tasty and healthy pink salmon is a susceptibility to allergies, since all fish is a known allergen.

Pink salmon is a commercial fish belonging to the Pacific salmon family. It gets its name from the growth that appears on males during the spawning period. The fish's habitat is the cold waters of the Arctic and Pacific oceans.

Pink salmon meat is extremely beneficial for the human body because it contains wide range essential substances (vitamins, protein structures, microelements, fatty acids). With systematic consumption of fish (two to three times a week), the condition of the dermis improves and the cerebral circulation, improves mood, strengthens bone tissue. In addition, the likelihood of developing stomach ulcers, hypothyroidism, asthma, diabetes, hypertension, arthritis, and allergic diseases is reduced.

General information

Pink salmon is the smallest and most numerous representative of the salmon family. Average length adult varies between 35 - 43 centimeters, and weight is 1.5 - 2.2 kilograms.

Pink salmon are found in rivers, seas and oceans of the northern hemisphere. The natural habitat of the fish extends from the Siberian Lena River to the coast of the islands of Honshu and Korea, as well as from the Sacramento River (Northern California) to the Canadian Mackenzie Reservoir. In addition, it is found in the Great American Lakes, where it was successfully introduced from the waters of cold seas.

Interestingly, pink salmon is one of the few fish that can live in both salt and fresh water. This phenomenon is associated with the life cycle of salmon.

Mass spawning of pink salmon occurs in river reservoirs on rifts with sand and pebble soil and fast currents from July to September. The fish approaches the breeding site in “nuptial plumage”: males grow a hump and teeth, enlarge their jaws, and spots appear on the body. After laying eggs, the females die.

The hatched fry live in rivers until the beginning of summer. They then migrate to salty waters, where they mature sexually (within a year). In the middle of next summer, adult individuals return to fresh water bodies for spawning grounds. After spawning life cycle pink salmon is repeated.

The appearance of salmon directly depends on its habitat. The typical color of fish living in the sea is silver or light blue. After entering the spawning area, its color changes: the abdomen becomes yellowish-white, the body acquires a brown tint, the tail and fins turn black.

Chemical composition

Pink salmon is a source of easily digestible protein, micro- and macroelements (sulfur, chromium, phosphorus, cobalt, iodine).

Table No. 1 " Chemical composition pink salmon"

Nutrient name	Element content in 100 grams of fish, milligrams
Vitamins
	94,5
	4,6
	1,5
	0,9
	0,75
	0,6
	0,2
	0,16
	0,03
	0,01
	0,004
	335
	200
	190
	165
	70
	30
	20
	0,7
	0,6
	0,43
	0,11
	0,55
	0,05
	0,05
	0,045
	0,02
	0,006

However, you should not overuse fish meat, since 100 grams of pink salmon contains up to 60 milligrams, which poses a danger to people with heart and vascular diseases.

Useful properties

Pink salmon is a record holder for the content of omega-3 fats, which have anti-inflammatory, oncoprotective, bioregulatory, immunomodulating, hypocholesterolemic, antiarrhythmic and cardioprotective effects on the body. Fish also contains and has a beneficial effect on the human body.

Useful properties salmon:

1. Reduces the likelihood of developing malignant neoplasms, stabilizes the activity of cell membranes, prevents the formation of blood clots (omega-3 acids, protect DNA cells from the action of free radicals, gene mutations and adhesion of exogenous deposits to the walls of blood vessels).
2. Normalizes water-salt metabolism (due to the content of potassium, sodium and magnesium).
3. Improves appearance skin, nails, hair (fat-soluble vitamins, essential lipids and microelements prevent dehydration of the dermis).
4. Maintains rheological blood parameters (sodium, potassium, fluorine, zinc are involved in hematopoiesis processes).
5. Has an anti-inflammatory effect on the body, prevents the development autoimmune diseases(pink salmon owes this effect to riboflavin, zinc and polyunsaturated fatty acids).
6. Accelerates the regeneration of intracellular structures, tissues and organs of the body (B vitamins, omega-3, iodine, sodium, zinc, selenium and phosphorus are involved in the formation of enzymes that accelerate the rejuvenation processes of the body).
7. Protects dental tissue from caries (fluoride strengthens enamel).
8. Normalizes the functioning of the central nervous system, improves cerebral circulation, improves mood (due to the presence of B vitamins and magnesium).
9. Stimulates the glands internal secretion, prevents the development of iodine deficiency (due to the content of iodine, copper, selenium, zinc and manganese).
10. Increases hemoglobin, saturates body cells with oxygen (since it contains iron and vitamin C).
11. Strengthens blood vessels, prevents the formation of wrinkles (antioxidants and fat-soluble vitamins increase the elasticity of connective tissue).
12. Prevents the development of obesity (phosphorus stimulates chemical reactions in cells, as a result of which the metabolic rate increases).
13. Improves performance digestive tract(due to the content of vitamin PP, thiamine, pantothenic acid and zinc).
14. Accelerates regeneration bone tissue, strengthens muscles, protects the skeleton from destructive changes (due to the presence of calcium, zinc and phosphorus).
15. Regulates blood concentration (chromium and polyunsaturated fats increase cell sensitivity to insulin).
16. Potentiates the synthesis of enzymes necessary for the functioning of the body (zinc, vitamin PP, thiamine, pyridoxine, biotin, manganese, copper are “responsible” for the formation of hormones).
17. Protects nerve cells from destruction, accelerates the restoration of damaged tissues (due to the presence of choline and).
18. Stimulates the production of your own collagen (due to the presence of sulfur, zinc and copper).

People suffering from autoimmune and iodine deficiency diseases, schoolchildren, students, pregnant and lactating women should increase their fish consumption to three to four times every 7 days.

Interestingly, for residents of the Far North, where there is a shortage sun rays, pink salmon is an irreplaceable product because it contains vitamins D and vitamins, which prevent the occurrence of rickets in infants.

Fish consumption is limited when:

• chronic liver pathologies;
• gastrointestinal ulcers intestinal tract;
• diseases of the kidneys and urinary system;
• allergic reactions to seafood.

In addition, if a person has hyperthyroidism or fluorosis, pink salmon is completely excluded from the daily menu (due to the high iodine and fluorine content).

Today, fish is presented on store shelves both whole and cut. However, more and more often, uneviscerated carcasses are stored in inappropriate conditions, and spoiled goods are hidden under the guise of steaks, fillets or backs.

Useful tips for choosing pink salmon:

1. Fresh fish have a pink belly, while old fish have a yellow belly.
2. The gills of recently caught pink salmon are bright red (odorless). If greenish mucus is visible on the organs, this indicates that the carcass has begun to deteriorate.
3. When purchasing uncut or frozen fish, carefully inspect the tail, fins and head. These organs are the main indicators of product freshness.

Repeated freezing is indicated by a dry, “windy” tail (with damaged structure), a slightly open mouth and sunken eyes.

1. A chilled carcass has clean, smooth skin, without damage, bends or stains, tightly adjacent to the meat. The scales of such a fish are silvery and shiny, firmly attached to the body. If the skin easily comes away from the flesh, the product has been stored on the shelves for a long time, it is better to refuse to purchase such seafood.
2. Fresh pink salmon meat is colored soft pink. Whitened fillet “indicates” repeated freezing or improper storage of the product.
3. The muscles and back of the seafood should be firm to the touch. If pressure from your finger leaves a dent, the fish is rotten.
4. When choosing salmon, do not pay attention to the brightness of the eyes. For fish that have gone through at least one freezing cycle, they are always cloudy.
5. Newly caught pink salmon always sinks in the water and does not bend in the palm of the hand.

Remember, frozen fish simplifies the cooking process, speeds it up, but significantly complicates the ability to determine the quality of the product.

Use in cooking

Due to its prevalence and low cost, pink salmon is successfully used in cooking. The fish meat is dense. It is ideal for boiling, frying, baking, stewing, pickling, pickling, canning and smoking.

Subtleties of culinary processing of pink salmon:

1. To prepare first courses, it is better to purchase a whole fish, and to create side dishes, appetizers, and delicacies - a carcass without a head.
2. Before frying, pink salmon is soaked for 20 minutes in olive oil and then coated with mayonnaise or your favorite sauce. This treatment will help prevent the fillet from drying out.
3. If you sprinkle the carcass with juice (2-3 times) while cooking the fish, the seafood will acquire a piquant citrus flavor.
4. When processing pink salmon, it is important not to overdo it with spices (so as not to “interrupt” the exquisite taste of salmon). Seafood goes well with allspice, vegetable oil, lemon juice, and sour sauces.
5. Before preparing the whole carcass, the gills are removed from the head. If they are not removed, the product will acquire a bitter taste.
6. Fatty varieties of pink salmon are baked without oil, while lean ones, on the contrary, add it.
7. Stewed or fresh vegetables are served as a side dish for fish.
8. Pink seafood caught in the sea or ocean is used as food. During the spawning period, pink salmon meat turns white, losing its taste.

The calorie content of pink salmon varies from 140 to 200 kilocalories per 100 grams of product, depending on the cooking method. Thus, the energy value of raw fish is 140 kilocalories, boiled - 150 kilocalories, baked - 160 kilocalories, lightly salted - 169 kilocalories, fried - 200 kilocalories.

Due to its low fat content and low calorie content, pink salmon is considered a dietary product.

How to salt fish correctly?

Lightly salted pink salmon is an exquisite snack option for both everyday and festive table. Currently, there are many recipes for salting salmon meat. Therefore, housewives often have a question: how to properly cook fish at home?

“Wet” method of salting fish

1. Gut the carcass. To do this, the fish is thawed at room temperature for 5 hours. After defrosting, the product is cut up: the head, tail, fins are removed, the skin is removed, the abdomen is ripped open, and the entrails are removed. Then the carcass is washed under running water and the fillet is separated from the backbone and bones.
2. Cut the prepared meat into portions.
3. Prepare a pickling solution. To do this, per liter of cooled boiled water add 60 - 75 milligrams of coarse table salt(4 – 5 tablespoons). The mixture is thoroughly mixed.
4. Place the pink salmon fillet in the brine for 20 – 40 minutes. The length of time the fish is kept in the salt solution depends on the individual preferences of the family.
5. Remove the pink salmon pieces from the brine and place on a paper towel.
6. Place seafood in glass jar and put it in the refrigerator.

The finished product is stored for no more than 5 days at a temperature of + 4 degrees Celsius.

To increase shelf life, fish is lubricated with vegetable oil.

Classic recipe for dry pickling

1. Divide the prepared pink salmon into 2 parts (without removing the film from the skin).
2. Sprinkle the fillet with salt (at the rate of 45 grams of spice per kilogram of seafood).
3. Place both parts of the fish on a cotton cloth (meat side down).
4. Wrap the carcass in material and then place in an airtight container.
5. Place the container with pink salmon in the refrigerator for 14 - 15 hours.

After salting is completed, the fish is cleaned of any remaining salt and sprinkled with olive oil.

Recipe for dry pickling pink salmon with spices

Ingredients:

• pink salmon – 1 kilogram;
• large sea ​​salt– 75 grams;
• sugar – 30 grams;
• black ground pepper– 5 grams;
• fresh parsley - a sprig;
• bay leaf– 3 pieces.

Cooking principle:

1. Cut the prepared carcass into 2 parts (without removing the film from the skin).
2. Mix salt, sugar and black pepper.
3. Rub both sides of the fillet with the seasoning mixture, and then place the fish in an enamel or glass container.
4. Place bay leaf and herbs on top of the seafood and sprinkle with lemon juice.
5. Cover one half of the pink salmon with the other.
6. Seal the container and refrigerate for 48 hours.
7. Turn the fillets twice daily.

After two days, remove the remaining salt using a paper napkin. The fish is ready to eat!

Note to housewives

Let's look at popular recipes for preparing fish dishes.

Pink salmon baked with tomatoes

Ingredients:

• pink salmon – 900 – 1000 grams;
• onions – 2 heads;
• lemon juice – 15 milliliters;
• tomatoes – 3 – 4 pieces;
• ketchup – 15 milliliters;
• mayonnaise – 45 milliliters;
• vegetable oil – 15 – 30 milliliters;
• salt - to taste.

Cooking method:

1. Cut the fish into steaks.
2. Soak seafood in lemon juice for 10 minutes.
3. Peel and chop tomatoes and onions.
4. Season the vegetables with a mixture of mayonnaise and ketchup.
5. Grease a baking dish with oil.
6. Lay pink salmon, tomatoes and onions in layers.
7. Bake the fish for 45 minutes at 180 degrees.

The finished pink salmon turns out juicy with a crispy crust.

Fish baked in foil

Ingredients:

• pink salmon (whole carcass);
• lemon – 1 piece;
• a mixture of freshly ground peppers – 5 grams;
• salt, seasonings (to taste).

Cooking sequence:

1. Cut the pink salmon: remove the head, fins, and entrails.
2. Rinse the carcass under running water.
3. Prepare the marinade: mix salt, pepper, seasonings, mayonnaise, lemon juice.
4. Coat the fish with the mixture and leave to marinate for 3 – 4 hours.
5. Place lemon half rings inside the belly.
6. Wrap the carcass in foil (tightly) and place in an oven preheated to 180 degrees for 30 minutes.

When serving, decorate the dish with herbs.

Ingredients:

• pink salmon – 1 piece;
• water – 2.5 liters;
• onion – 1 head;
• potatoes - 4 pieces;
• – 1 piece;
• ground pepper, salt - to taste.

Step by step recipe:

1. Cut and wash pink salmon thoroughly.
2. Cut the fish into steaks. Remove the gills from the head. Cut the fillet from the ridge, salt it and put it in the refrigerator
3. Prepare the broth. To do this, place the head, tail and fins of the fish in boiling water. Boil the broth for 30 minutes over medium heat, constantly skimming. The finished fish broth is filtered through cheesecloth or a fine sieve.
4. Prepare vegetables and spices. Onions Peel and cut into 2 parts, which are fried in a dry frying pan.

For fish soup, it is better to choose allspice rather than hot peppers (so as not to drown out the delicate aroma of the fish).

1. Peel and cut carrots and potatoes.
2. Place the strained broth on the stove and bring to a boil.
3. Add vegetables, seasonings, and, if desired, rice or millet to the fish broth. After boiling, add salted pink salmon fillet to the broth.
4. Cook the fish soup over low heat until the potatoes are ready (15 - 20 minutes).
5. Add salt 5 minutes before the dish is ready.

Interestingly, traditional fish soup contains only fish and broth (without the addition of vegetables, cereals and seasonings).

Stuffed pink salmon

Ingredients:

• pink salmon (whole carcass with head) – 1.8 kilograms;
• tomatoes – 3 pieces;
• eggs – 6 pieces;
• salt – 5 grams;
• cheese – 100 grams;
• salt, spices - to taste.

Cooking principle:

1. Cut the fish (do not cut off the head), remove the gills, and rinse the carcass thoroughly.
2. Remove the rib bones through the hole in the stomach (using a thin knife).
3. Remove the spine through an abdominal incision (cutting through the bone at the tail and base of the head).
4. Salt the fish from the inside of the carcass.
5. Prepare the filling. To do this, crushed tomatoes are combined with raw eggs, salt, spices. The mixture is poured into a shallow container (with sides) and placed in a well-heated oven (for 10 - 15 minutes). Thin slices of cheese are placed on top of the finished omelette.
6. Tax abdominal cavity pink salmon with chopped cheese.
7. Roll the omelette into a roll and place it in the belly of the fish (on top of the cheese).
8. Secure the belly with toothpicks and place the seafood on a baking sheet.
9. Bake pink salmon at 180 degrees for 40 - 50 minutes.

You can add extra shine to your fish using vegetable oil, which is used to lubricate the carcass 20 minutes after the start of cooking.

Conclusion

Pink salmon is a treasure trove useful substances. It contains almost all the nutrients necessary for humans. Red fish is rich in potassium, magnesium, phosphorus, folic acid, B vitamins, polyunsaturated fats, sulfur, zinc, iodine, chromium. These elements support the functionality immune system, brain, musculoskeletal system, visual organ, endocrine glands. Along with this, pink salmon contains a large number of protein structures, without which proper synthesis of enzymes is impossible.

With regular intake of fish (twice a week, 200 grams), the appearance of the skin improves, ulcers on the mucous membranes heal, mood improves, performance increases, blood pressure normalizes, muscle and bone tissue strengthens. Pink salmon should become a regular guest on the table of pregnant and lactating women, since it contains polyunsaturated fats, which play a primary role in the ontogenesis of the child’s nervous, hormonal and immune systems.

Individuals caught from the salty waters of the seas or oceans have the greatest nutritional value.

Remember, the meat of fresh pink salmon has a soft pink color, the gills are red, the skin fits tightly to the meat, the scales are shiny without flaws, the tail and fins are moist with a solid structure, and the eyes are bulging.

Everyone knows about the benefits of eating fish (it should be included at least once a week). True, most red varieties are quite expensive, which stops housewives from purchasing such a valuable product.

Pink salmon is one of the most common types of red fish. Therefore, you should not be upset about the high cost of gourmet varieties, because pink salmon is quite affordable and is not inferior in its properties to other more expensive varieties. It is inexpensive due to the large industrial fishery. Therefore, it may well improve your health at a low price and at the same time please your loved ones with a delicious delicacy.

Pink salmon belongs to small breeds salmon, the size of which does not reach 70 centimeters in length and weight does not exceed 2–3.5 kg.

But it is worth noting that it is pink salmon, which has the additional common name “pink salmon,” that is placed in the first ranks of commercial fish with a high population, which makes it possible to organize its mass catch.

In appearance, this type of red fish is characterized by:

• The slenderness and beauty of a torpedo-shaped body;
• V-shaped tail;
• Complete absence of teeth;
• Not a large mouth opening;
• Silvery small scales;
• The presence of many small dark spots on the caudal fin;
• The existence of a so-called adipose fin on the back;
• The ventral fin is orange in color and has a white edge.

When spawning (it occurs from July to September) in rivers, the appearance of pink salmon changes somewhat:

• In the area of ​​the back, head and sides, oval dark spots with olive-colored specks;
• The entire body (except for the belly, which remains white or yellowish) becomes brown;
• The back acquires an additional gray tint;
• The fins and head do not change color, remaining black;
• Males have a huge hump on their back, in the head area (but this is not to intimidate their “rivals”, but for better maneuverability in the water among large quantity fish);
• The jaws lengthen and bend;
• Strong teeth appear on them.

In general, during this period, pink salmon become frighteningly ugly.

Where are pink salmon found?

The main distribution area of ​​pink salmon is quite extensive - from the mainland North America to Alaska in the north and the Sacramento Rivers in the south. Pink salmon can often be found in the cold waters of the Pacific, Atlantic and Arctic oceans. But during the spawning period it can be seen in the Mackenzie, Colville, Indigirka, Kolyma, Yana, Lena, Amur, Zeya, Sungari, Khanka, Ussuri rivers, and the Caucasian Lake Kezenoyam.

In addition, pink salmon are found in the Bering and Okhotsk Seas, on the coastal territory of Sakhalin, the Kuril and Commander Islands, near Howido and in the northern part of Hondo Island.

For spawning, pink salmon choose freshwater bodies of water with fast currents and a coarse pebble bottom.

The short lifespan (maximum 3 years; but even this information is contradictory, because pink salmon reach full maturity 20 months after escaping into the sea) of this type of fish is explained by the fact that, after laying eggs, the parents of the future fry die.

The fry themselves are “formed” only two months after the eggs are laid and remain in the rivers until they reach 3.5 cm in length. Only after this do they slide into sea ​​water(this often happens in the spring).

With a purpose rapid growth and maturation for the laying of eggs, nature has determined a “predatory” diet for pink salmon, which includes representatives of small fish, crustaceans, and also fry.

Despite claims that pink salmon is a cold-loving fish, it still belongs to the most heat-loving species of the genus Oncorhynchus. That is why the area of ​​the ocean where the general temperature does not fall below five degrees Celsius is chosen for wintering.

Pink salmon composition and calorie content

Usually no one thinks about those chemical components of products that are so necessary for the human body. But even a slight deficiency can cause a special negative impact, the reason for which is difficult to even guess.

Pink salmon meat contains many necessary for a person vitamins, minerals and nutrients:

• Protein fractions;
• Ash products;
• Fats;
• Polyunsaturated omega-3 acids;
• Retinol (vitamin A);
• B vitamins (thiamine, riboflavin, pyridoxine, cyanocobalamin pantothenic and folic acid, niacin, choline);
• Calciferol (known as vitamin D) is important for children;
• Blood clotting vitamin K (or phylloquinone);
• Macroelements represented by calcium, potassium, phosphorus, magnesium, sodium and iodine;
• Microelements such as manganese, iron, selenium, copper and zinc.

For people, especially those who are watching their weight, it is important to know how many calories are in pink salmon. This fish has a fairly low calorie content, which is why it is popular with models and actresses.

So, 100 grams of pink salmon contains only 140 calories. Despite such a low calorie content, a dish made from this fish is filling due to its high protein content (about 60%). Due to the fact that saturation occurs quickly and digestion is slow, this means that it will not bring excess fat deposits. Nutritional value of pink salmon: fats - 6.5 g, proteins - 20.5.

True, such a low calorie content does not apply to fried or canned pink salmon, the calorie content of which in the same 100 grams can reach up to 200 kcal.

Useful properties of pink salmon

Of great importance for the human body, and, consequently, the beneficial properties of fish, are determined by its method of preparation and the condition of the fish before cooking. Thus, frozen fish will contain less nutrients compared to fresh fish.

The saturated acids contained in the meat of this red fish help rejuvenate the body, slow down the aging process and protect cells from harmful microorganisms and their consequences. Pink salmon has a tonic effect on the body, improves mood and promotes a surge of energy.

Vitamin PP has positive influence on the nervous system and gastrointestinal tract, normalizes processes and improves the performance of these systems.

Phosphorus, calcium and zinc help strengthen bones, hair and nails. These minerals strengthen the body and make bones resistant to injury.

Sodium and potassium strengthen the walls blood vessels, improve heart function and cardiovascular system generally. In addition, these microelements help maintain water balance in the body and prevent dehydration.

Proteins are easily digested, providing the body with essential amino acids.

Eating pink salmon helps normalize metabolic processes, accelerating chemical reactions that occur in cells and organs, including the brain.

Iodine helps with diseases thyroid gland. Thus, pink salmon meat is very beneficial for people with such problems.

Polyunsaturated fatty acids regulate blood sugar levels and are good antioxidants. Phosphoric acid affects chemical changes in cells, speeds up metabolism, therefore, this fish is useful for the prevention of osteoporosis.

The presence of the amino acid histidine in fish is beneficial for older people, serves as a preventive measure for Alzheimer's disease, protects nerve cells from destruction and helps restore damaged tissue cells.

Fluoride protects teeth from caries, reducing the risk of developing this disease. Vitamin E strengthens the walls of blood vessels, protects against aging, and prevents the formation of premature wrinkles.

Video about the beneficial properties of pink salmon

The benefits of pink salmon for the body

Pink salmon is classified as dietary products and are included in a lot of weight loss diets. The benefits of eating pink salmon are:

• Quick saturation of the body even with a small piece;
• Slow digestion of the product;
• Good protein absorption;
• Improving the condition of mucous membranes and membranes;
• General strengthening of the nervous system;
• Helps digestive processes;
• Replenishment of all body systems with vitamins and minerals in case of their deficiency;
• Stabilization of glucose levels in the blood and its distribution throughout the body;
• Antioxidant properties (useful not only for beauty, but also for the immune system, as well as preventing the development of cancer);
• Prevention of aging of body cells;
• Activation of enzyme formation;
• Improving chemical cellular reactions;
• Accelerating the metabolic process;
• Improved mood;
• Strengthening bone tissue (pink salmon is especially important during the intrauterine formation of the skeleton);
• Normalization and improvement of blood composition;
• Prevention of the development of atherosclerosis (or its relative treatment);
• Help in the treatment of thyroid dysfunction;
• Improving metabolism in brain cells;
• Increased performance;
• Improving memory.

Pink salmon is harmful to the body

Many point out that there are virtually no contraindications to consuming pink salmon and no harm to the body. But this is not entirely true. Therefore, people should treat dishes using pink salmon meat with caution:

• To those suffering peptic ulcers gastrointestinal tract;
• Allergic to any fish products;
• Having chronic diseases liver;
• With intolerance to iodine and phosphorus preparations.

Pregnant women should be careful when consuming this fish as it may cause swelling in the legs. You should not eat a lot of fish at night for the same reason, so as not to wake up the next morning with a swollen face.

How to choose pink salmon

In order for the planned pink salmon dish to truly become a masterpiece and be liked by everyone, you need to know the basic rules for choosing it:

• Fresh fish can only be bought in the Far East or in places where it is caught, so you will have to limit yourself to the frozen version. Modern suppliers offer the buyer whole carcasses of frozen pink salmon, cut, fillets, carcasses and balyk;
• for fish soup, it is better to take pink salmon with the head (it makes a tasty broth);
• You shouldn’t be greedy, because ungutted fish, although cheaper, will have to be cut up yourself, and waste usually takes up a third of the total weight;
• Old fish (or that were stored incorrectly) in a dish will be characterized by bitterness;
• The inside of the abdomen of a “correct” pink salmon should be exclusively pink in color (without yellowness);
• The gills (if the fish is not gutted) are always bright or light red in color (slimy, darkened or green - a clear sign of spoilage);
• Windiness, dryness of the tail and fins indicate repeated freezing and thawing of the fish;
• The skin should not have any damage and fit tightly to the meat (otherwise, the fish is old and will have a rusty taste);
• The fillet should also be pink (without whitish spots);
• You don’t have to look at the eyes of frozen pink salmon; they still won’t tell you anything;
• The defect of the “broken” fish also does not affect the taste (you just need to cut out the resulting bruises while it is being uploaded to the net);
• But the time of catch is important, because in freshwater pink salmon loses both its appearance and taste (it is better not to take pink salmon caught during the spawning period, and only the information in the quality certificate can tell you about the moment of catching).

Find out how to choose canned pink salmon from the Test Purchase program

What is prepared from pink salmon?

Cooks never refuse to use this fish in preparing a variety of dishes. This is all due to the density of the pulp, which is convenient for the cook. After all, it can become the basis for many appetizers, main courses and soups (most often for making fish soup).

Thus, pink salmon is boiled, baked (possibly in dough), steamed, stewed, fried, salted and, of course, smoked.

Pink salmon meat is tasty and can bring certain benefits to our body. Of course, it is a little “dry” compared to its water relatives, but nevertheless, you should not exclude it from your diet.

Nutritional value table for pink salmon per 100 grams

Pink salmon is a fish of the salmon family. Today this type of salmon is the most numerous, therefore pink salmon is considered a commercial fish, which is caught in large quantities. The name of the fish comes from its physiological feature, which is the hump. The hump is located directly behind the head of the fish exclusively in males, and it appears only before spawning.

Pink salmon, as pink salmon is also called, has a short lifespan - only 2 years. During this time, the fish manages to grow to 68-70 centimeters and gain weight up to 1.5 - 2 kilograms. IN exceptional cases The weight of the fish can reach 5 kilograms.

The body of the fish is covered with small silvery scales, and there is an adipose fin on the back. Pink salmon are caught before a hump grows on its back, as old fish have rusty and tough meat.

Habitat, fishery

The famous fish belongs to the salmon family and is called “pink Pacific salmon.” Habitat – northern regions Pacific Ocean and lower reaches of rivers flowing into the Arctic Ocean. The lifespan of pink salmon is not much more than 2 years.

She is highly fertile. It got its name from characteristic feature. When males are in fresh water, they develop a hump-shaped growth before spawning. The meat has a reddish-pink tint. Among commercial species, it is valued lower than salmon and chum salmon. The main mining areas are considered to be the lower reaches of the Amur River and western Kamchatka.

Pink salmon is a fish that, along with others, has many beneficial properties. These beneficial properties of fish are due, first of all, to the presence of unsaturated omega-3 fatty acids in its meat.

Such acids are vital for the human body, but they are practically not found in any other food product, especially in such quantities as in pink salmon.

• Omega-3 fatty acids prevent the body from aging and protect cells and tissues from the harmful effects of free radicals. The antioxidant effect of acids protects the structure of DNA molecules, preventing free radical make changes to them. At the same time, the risk of developing malignant tumors is significantly reduced.
• Pink salmon is a fish from the salmon family, which differ increased content fat But pink salmon contains several times less fat, which allows it to be included in the group of products intended for dietary nutrition.
• Pink salmon meat is high in amino acids, which are very easily absorbed by the human body. Eating fish meat is useful for sick and weakened people, children and the elderly, since pink salmon can provide the body with building material in abundance, without requiring extra energy costs for protein digestion.
• Pink salmon meat has a beneficial effect on the human circulatory system due to the large amount of minerals it contains, including fluorine. An element such as fluorine is usually found only in fish. And this is an irreplaceable substance necessary for dental health. To keep your teeth healthy, you need to regularly include fish in your diet, including pink salmon.
• Pink salmon contains substances that are responsible for the functioning of internal glands person. They also normalize lipid and water exchange in the body.
• Fish has a beneficial effect on a person’s external condition. With regular consumption, the appearance of skin, hair and nails improves. Antioxidants prevent cell destruction skin and hair, providing it with smoothness and healthy shine. The skin is smoothed, which indicates the rejuvenating effect of pink salmon. Pink salmon is useful for the mucous membranes of the eyes and respiratory tract.
• Pink salmon meat contains many vitamins included in group B. These vitamins are responsible not only for carbohydrate, lipid, protein and water-salt metabolism, but also participate in the processes of blood formation. They also regulate the functioning of the nervous system, affecting mood and performance. When regularly included in the diet, pink salmon improves intellectual abilities and human memory.
• Pink salmon has a good effect on digestive system person. The general strengthening effect of fish is that it contains almost all the vitamins and minerals essential for human health. It is useful to regularly arrange fish days to increase the body's resistance to external influences. negative impacts and provide it with building materials.
• Pink salmon is one of the few sources of iodine, which is necessary for the proper functioning of the thyroid gland. With a lack of iodine, numerous diseases develop.

Contraindications for pink salmon

Pink salmon is a product that has virtually no contraindications, with the exception of some cases. Due to the fact that it contains a lot of iodine and phosphorus, it is contraindicated for people suffering from an excess of these minerals in the body.

Salted pink salmon should not be eaten by people with kidney disease or urinary system disease. It is better for pregnant women to avoid it to avoid swelling.

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

Pink salmon is not only a source of protein that is easily digestible by the body, but also of elements such as fluorine and iodine, which are rarely found in other products. High content proteins and low fat content allows you to include fish in your diet, including diets based on low carbohydrate intake - fish does not contain them at all.

Benefits for weight loss

This fish delicacy is an excellent food for those who want to always be in shape. A person who needs to get rid of extra pounds will not feel hungry for a long time after eating a portion. Fat accumulations in the body will no longer be deposited.

The best options for cooking pink salmon are stewing and boiling. Fried meat is undoubtedly tasty, but there is no point in talking about the benefits for weight loss; it is not at all suitable for these purposes.

Calorie content fried pink salmon increases to 212 kcal. Canned products will also bring little benefit and are undesirable: they contain a lot of vegetable oil and fats.

There are other ways to cook pink salmon deliciously; they allow you to get a flavorful delicacy.

Pink salmon baked in the oven with lemon and onions is healthy; it turns out juicy. The carcass is pre-cut into pieces and marinated in lemon juice. You can add not only onions, but also carrots to this dish.

Stuffed pink salmon with vegetables tastes divine. It is baked in an egg and milk mixture to create a delicious culinary masterpiece.

The main thing is that by eating healthy food, people remain youthful, slim and cheerful.

In stores you can buy gutted and frozen fish. Before you go shopping, you need to decide what dish you will prepare.

1. Pink salmon soup: head and tail, it will be tastier if you take the whole carcass. There is no need to cook the product for a long time. As soon as the water with the fish boils, the soup is ready in 15 minutes.
2. If you want to bake or salt fish, give preference to gutted ones.
3. Today, producers offer consumers a wide range of fish products. Fish is sold not only in whole carcasses, but also in pieces with and without skin. Steaks, fillets and sirloins for sale.
4. If you like pink salmon in batter, buy fillets. The taste of this part of the meat is more delicate. The dish can serve as a snack. Pink salmon in batter is served hot or cold, the recipe is simple. The fillet is cut into pieces and dipped in batter. Fry each piece on both sides.
5. Fried pink salmon steak is a treat that no one can resist.

Carefully inspect the product you are about to buy:

• if the inside of the belly is pink, it means the fish is fresh,
• yellow color indicates the opposite, probably this fish was caught a long time ago or it was stored incorrectly,
• yellow-bellied pink salmon will taste bitter after cooking, which will spoil the taste of the dish,
• when buying a carcass with the head, look at the gills, they should be red, otherwise it is better not to touch such fish,
• look at the fins and tail; if they are dry, then the fish has gone through several defrosting and freezing cycles. Each such cycle deteriorates the quality of the product, the structure of the meat is destroyed, and the content of nutrients decreases. Eating food from fish that has been repeatedly frozen and thawed can, at a minimum, result in gastrointestinal upset,
• river pink salmon is sold cheaper,
• buy industrially frozen fish,
• It is better to take products from large companies. Small producers often douse their catch with water before freezing to increase weight. As a result, almost half the weight is water,
• The weight of a medium-sized fish varies from 800 g to 1.5 kg. To enjoy fresh, quality fish for health benefits, buy it from a reputable place.

A selection of simple and delicious pink salmon recipes

Dishes made from juicy, soft pink salmon are inexpensive and accessible. Yes, not a delicacy. But the number of healthy dishes is countless. Moreover, these are both everyday dishes and delicious holiday ones - like appetizers in the form of aspic, etc., salads, main courses, first courses, pies, etc.

Cook. Bake. Fry. Steam it. Side dishes? The most different! Anything goes great, especially vegetables. That's what she is, pink salmon!

Spicy salad with pink salmon - a simple and quick recipe

There are a huge variety of salads, or rather recipes, involving delicious fish. By adding something new to an already boring salad, you will achieve a different taste and effect.

Ingredients:

• Salted pink salmon - 100 g
• Egg - 1 piece
• Potatoes - 1 pc.
• Green onions - a couple of feathers
• Cheese - 50 gr
• Garlic - 2-3 cloves
• Mayonnaise

Quick preparation of pink salmon salad - my best recipe

Boil the egg and potatoes. After cooling, chop finely. Finely chop the pink salmon and onion in the same way. Grind the garlic with mayonnaise. Let's grate the cheese. Let's dress the salad with all this. Serve beautifully!

This is a wonderful, light, balanced dish in all respects. Easy to prepare, tasty and very healthy, because it contains so many different vegetables.

Ingredients:

• Pink salmon head per liter of water
• Tail
• Ridge
• Fins
• Potatoes - 3-4 pcs.
• Onion - 100 g
• Carrots - 100 g
• Millet - 2 tbsp.
• Bay leaf
• Spices
• Green onions
• Garlic

Preparing a delicious soup with pink salmon and millet - preparing a delicious healthy meal

Let's start preparing the tender soup by preparing the millet and broth. Wash the millet thoroughly and start cooking. Then, after 5-10 minutes, we will send it here, having finely chopped the head in advance and everything that remains after gutting the carcass. Let's boil again and, having made a small fire, proceed with the rest of the ingredients.

While the vegetables are cooking, separate the meat from the bones and also put it in the pan. As soon as the water boils, add spices, bay leaves and finely chopped garlic. Then, turning off the gas, cover the saucepan with a lid and wait about 5 minutes. Sprinkle chopped green onions, pour hot soup over it.

Spicy pink salmon with steamed vegetables - secrets of cooking juicy fish

Healthy, tasty and very satisfying. This recipe is ideal for breakfast, lunch and dinner.

Ingredients:

• Pink salmon steaks - 2-3 pcs.
• Potatoes - 4-5 pcs.
• Young onion stalks - 2-3
• Bell pepper - 100 g
• Garlic
• Bay leaf
• Green
• Celery - to taste
• Olive oil
• Lemon juice - 2 cloves
• Dijon mustard - to taste

Cooking delicious pink salmon with steamed vegetables - a recipe proven over the years

Steaks need to be cooked deliciously together with vegetables. Potatoes can be peeled and cut or taken young, after washing them thoroughly. Cut the bell pepper into quarters or in another format.

Chop garlic, celery, young onion and herbs. Let's marinate it all by pouring olive oil mixed with lemon juice and mustard. Place in a bowl and steam (in a double boiler, slow cooker, etc.).

I don’t add salt to this beauty - it’s already delicious, and garlic gives everything the food needs. Judge the readiness of the fish - if the juice comes out cloudy, everything is fine!

It's incredibly tasty and unforgettable. Especially if cooked in the summer, over a fire. And next to it, the juice sizzling appetizingly comes from aromatic vegetables picked straight from the garden...

Ingredients:

• Pink salmon fillet - 500 g
• Sour cream - half a glass
• Tomato juice - half a glass
• Garlic - 34 cloves
• Spices - favorite

Fragrant and tasty pink salmon kebab - we cook at home and on the street

No, you don’t have to just cook it over a fire. Well, there's no way. But you can safely cook it in a frying pan, in a wok, or in any other way acceptable to you. So, let's prepare the marinade - mix sour cream with crushed garlic, spices and stir. Let's add tomato juice mix everything again.

And put in pieces of pink salmon. After half an hour, you can bake - either over a fire (literally 5-7 minutes), or in a frying pan (also 5-7 minutes), and so on. It would be nice to put baked vegetables on a skewer, any will go here!

Do you want to bake pink salmon in the oven? The value of fish prepared this way, which means in a safe way, great. Here you just need to use your imagination and vary the ingredients endlessly.

And everything will sound in unison with the delicacy! It is enough to coat fillets or steaks in a hot or spicy marinade or breading and bake in foil, for example, with vegetables. You can also deliciously stew pink salmon in a pot, seasoning it with sour cream, cream, spices, etc. This fish makes excellent dumplings and pies. Wonderful sandwiches, as well as incredibly tasty other dishes.

The taste of pink salmon meat is similar to the taste of salmon or trout. But it is drier. Therefore, it is better to cook with sauces, stewing and baking. Pickled pink salmon is great! So, tips! To make pink salmon dishes a delight, these few tips will help you.

• Do you want a crust rather than tender flesh? Let the fillet dry and fry in small quantity oils It would be nice to roll it in a mixture of breading and spices.
• Do you want an unusual taste? Marinate the fillet in, say, dry white or red wine. The sourness will be unusually original!
• Need juicy pink salmon? Spend a minimum of time cooking it. For example, for fish fried on both sides and wrapped in foil, it is enough to spend a quarter of an hour in the oven at 160 degrees. A slice of lemon will complete the unique taste.
• To make pink salmon even tastier, take the good olive oil, preferably cold pressed. Or cream instead of sour cream.
• Soups with pink salmon will be good both with a soup set and in combination with pieces of fish.
• As for spices, then pink salmon will sound great with anise, sage, mint, basil, rosemary, thyme, etc. It’s good to have some of the herbs separately, or a combination.
• Side dishes for pink salmon: In principle, pink salmon is not a complex product. After the first preparation, you will understand what else is needed to cook deliciously juicy pink salmon, steamed, in the oven, in a frying pan, etc. This includes potatoes, bell peppers, celery, tomatoes, as well as side dishes from cereals and pasta. Prepare, fantasize! Read more:
• Sauces for pink salmon: Dairy ones are very good, that is, based on sour cream, cream, natural yogurt. Great combination with tomatoes. You don't have to run anything. But, if you want something like that, then add your favorite spices and various other amenities. They will not spoil pink salmon!
• Marinades for pink salmon: The highest quality and proven base for marinade is olive oil. And in terms of spices, you can also experiment endlessly.

Pink salmon rich in vitamins and minerals such as: vitamin B1 - 13.3%, choline - 18.9%, vitamin B5 - 15%, vitamin B6 - 30.6%, vitamin B12 - 138.3%, vitamin D - 109% , vitamin PP - 40.5%, potassium - 13.4%, phosphorus - 25%, iodine - 33.3%, cobalt - 200%, copper - 11%, selenium - 81.1%, chromium - 110%

How pink salmon is useful

• Vitamin B1 included in essential enzymes carbohydrate and energy metabolism, providing the body with energy and plastic substances, as well as the metabolism of branched amino acids. A deficiency of this vitamin leads to serious violations from the nervous, digestive and cardiovascular systems.
• Kholin is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, and acts as a lipotropic factor.
• Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestines, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin B6 participates in maintaining the immune response, processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, promotes the normal formation of red blood cells, maintaining normal levels of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by decreased appetite, impaired skin condition, and the development of homocysteinemia and anemia.
• Vitamin B12 plays important role in the metabolism and transformation of amino acids. Folate and vitamin B12 are interconnected vitamins that are involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
• Vitamin D maintains homeostasis of calcium and phosphorus, carries out the processes of mineralization of bone tissue. A lack of vitamin D leads to impaired metabolism of calcium and phosphorus in the bones, increased demineralization of bone tissue, which leads to an increased risk of developing osteoporosis.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disorders normal condition skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion involved in the regulation of water, acid and electrolyte balance, participates in the processes of carrying out nerve impulses, pressure regulation.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Iodine participates in the functioning of the thyroid gland, ensuring the formation of hormones (thyroxine and triiodothyronine). Necessary for the growth and differentiation of cells of all tissues of the human body, mitochondrial respiration, regulation of transmembrane transport of sodium and hormones. Insufficient intake leads to endemic goiter with hypothyroidism and slow metabolism, arterial hypotension, stunting and mental development in children.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Copper is part of enzymes that have redox activity and are involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia.
• Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan disease (endemic myocardiopathy), and hereditary thrombasthenia.
• Chromium participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.

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