Chinook how to cook in a frying pan

About Chinook salmon.

Chinook salmon, the largest subspecies of fish in the salmon family, is a very valuable fish with the most delicate pulp, comparable in consistency to butter. The aroma of fish does not have a bright fishy expression, characteristic, for example, of pink salmon or chum salmon.

The flesh of chinook salmon has a high fat content, it is pliable, but at the same time elastic to the touch, has a rich red-orange hue, since the basis of its diet are marine crustaceans, shrimp, cephalopods and small fish.

Chinook salmon spend most of their lives at sea, returning to rivers only to spawn, after which they mostly die.

In the sea, before the first spawning, Chinook salmon can “walk” in different ways; some individuals gain weight for about 8 years, moving 4000 kilometers from their spawning grounds.

There is also a dwarf variety of Chinook salmon; these are migratory males that do not go far into the sea and spend no more than a year near their native river, and then go to spawn. The dwarf variety of chinook salmon reaches a weight of no more than 1.5 kilograms, but the average weight of marine centenarians is 25 kilograms; there are cases of catching fish weighing more than 60 kilograms.

Fish spawning in Kamchatka.

Fish spawning in Kamchatka.

Description and features of fish

In the specialized literature you can find various names for this fish. Thus, American fishermen often call it king salmon, and Japanese fishermen - the prince of salmon, all this speaks of the undoubted commercial value of chinook salmon. The distinctive features of the sea dweller include the following:

1. Impressive size. The average weight varies from 5 to 18 kg, however
2. Some lucky fishermen managed to catch specimens weighing up to 30 kg. And the recorded record figure is more than 60 kg.
3. The length of the fish is also impressive - from 80 cm to 2 meters. The body is powerful, top-shaped. The head is large. It is interesting that muskyling, a representative of pikes, can also grow to similar sizes.
4. Between the body and head of the Chinook salmon there are large dark stripes, which also distinguishes it from other salmon.
5. The color is determined by the environmental conditions in which the fish lives. It can be either olive or light gray, with a greenish tint or silver.
6. There are dark spots on the back, sides, caudal and dorsal fins. At the same time, the pink stripes characteristic of other salmon are absent on Chinook salmon. This way you can distinguish it from salmon and salmon.

Life expectancy is short, rarely exceeding 7 years. At 3 years old, females become sexually mature and ready to spawn.

Habitat

Such large fish are found both in the seas and in fresh waters, and their diet largely depends on where exactly they live. Thus, in fresh water bodies, Chinook salmon stop eating plankton, squid and fry, switching to river crustaceans and larvae.

It is customary to identify several main areas where fish are found:

1. Coast of the USA. It was here that it was possible to catch record holders among Chinook salmon in size.
2. Kamchatka and the Kuril Islands of Russia. There are a lot of fishing spots here, a visit to which will bring you a rich catch.
3. The Japanese islands, namely their northern part.

Nutritional value per serving

% of daily value

Based on your age, weight and activity. Serves as reference information.

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Basic

Recommendations for using salt and spices

• • There is no need to skimp on salt when salting, the product is quite fatty and dense in consistency, it will absorb the amount it needs and not an ounce more. It is very difficult to over-salt fish from the salmon family.
• • If you plan to salt the product in brine (marinade), be sure to maintain the proportion of salt and sugar. For 2 tablespoons of salt you need 1 spoon of sugar.
• • To get a bright aroma and rich spicy taste, experts recommend not adding any spices to the recipe itself, but sprinkling spices on the finished fish served on the table.
• • Coriander, pepper, garlic, dried onions, bay leaves, and herbs go best with red fish. When serving, you can garnish the fish with lemon slices (lime is used as a substitute) or orange; they will add some special zest to the taste.

Useful properties and contraindications

Depending on the age and sex of the fish, the chemical composition of the meat changes. It also depends on living conditions, nutrition and time of catch.

Royal fish is rich in the following beneficial elements:

Squirrels.

They contain about 20 grams per 100 grams. Eating 0.5 kg of “princely salmon” is the daily requirement of proteins per day that a person needs. The calorie content of fish is low (150 kcal).

Fats.

Any fish contains a large amount of healthy fats. Fatty acids, such as Omega-3, are necessary for humans because they are not synthesized in the body. They can only be obtained through food. Thanks to these substances, the normal functioning of the brain, heart, nervous activity and many other functions is ensured.

Eicosapentaenoic and docosahexaenoic acids.

These acids support the immune and cardiovascular systems, protect against many diseases, ensure normal functioning of the nervous system, eye analyzers, remove toxins and more. Thanks to these substances, Chinook salmon is a strong prophylactic agent that prevents heart attack, stroke, the development of arrhythmia, atherosclerosis, and dementia.

Tryptophan (found in any fish).

This is an amino acid that is converted in the body into serotonin (the hormone of joy). It improves mood and fights depression.

Vitamins (A, B, C, E, K) and minerals (copper, selenium, zinc, iron, manganese, magnesium, phosphorus, calcium, sodium, potassium).

And Caviar helps strengthen bone tissue, reduces the risk of blood clots, improves vision and stimulates blood circulation.

Contraindications:

allergy to caviar or Chinook salmon meat; Pregnant women and those who have ailments such as diseases of the pancreas, gastrointestinal tract, chronic colitis or enteritis should be used with caution, because

red fish meat is quite fatty; The older the fish, the more harmful substances accumulate in it.

Recipe Chinook lightly salted. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Lightly salted Chinook salmon”.

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of lightly salted Chinook salmon is 144.7 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Use in cooking

Chinook salmon meat is considered valuable. You can prepare many dishes from it, and due to the nutrients and elements it contains, it becomes very useful. Therefore, when considering which is tastier - chinook salmon or salmon, experts assure that it is definitely the former, although in many ways their taste is similar.

The composition includes the following essential vitamins: B1, B2, C, K, E, PP, as well as iron, phosphorus, selenium, zinc, potassium, calcium, fluorine and nickel. In addition, it also contains essential fatty acids Omega-3 and choline, that is, necessary for the human body, but cannot be formed in it. Male meat is considered healthier.

Chinook fillet differs from other salmon in its relatively low fat content (no more than 15%), so it is quickly absorbed by the body and does not lead to the appearance of extra pounds or centimeters. Fish caviar also has these same properties. The percentage of protein is approximately 20%, which is why only ½ kg of meat contains the daily dose required by a person.

Pike caviar: homemade recipes for preparing the delicacy

The calorie content of chinook salmon is low - 100 g contains about 146 kcal (for comparison: 100 g of pork - 259 kcal, and beef - 187 kcal). Caviar is higher in calories - 250 kcal per 100 g. Research has proven: the brighter the meat looks, the redder it is, the more krill was included in the food of a particular fish.

Beneficial features

When considering where Chinook salmon lives and how it is useful, it is necessary to study its composition, as well as the effects it has on the human body. Regular consumption of red meat will have a beneficial effect on mental activity and help improve memory. In addition, the following properties of “king salmon” have been scientifically proven:

1. Thanks to the fatty acids it contains, it helps stabilize the nervous system and has a beneficial effect on the heart and blood vessels.
2. It strengthens the immune system, so it is recommended for children to eat this fish in the fall and spring, when the risk of infectious and viral diseases increases.
3. Thanks to the content of docosagesaenoic acid, it helps improve vision and cleanse the body of toxins and breakdown products, including old ones.
4. It is considered a powerful prevention of heart attacks and strokes, arrhythmia, angina pectoris, senile dementia and Alzheimer's disease.
5. It contains tryptophan, a special amino acid that, when ingested, stimulates the production of the joy hormone, serotonin, which is why Chinook salmon is considered an excellent means of combating depression.
6. Helps slow down the aging process of the body.
7. Helps cleanse the blood.

Read Winter lures for perch with your own hands

They need to agree on this issue with a doctor, and if they have not tried chinook salmon before conception, now is not the best time for experiments; they should wait until breastfeeding is completed and only after that decide on a new dish. Another contraindication is chronic diseases of the gastrointestinal tract.

Sources

• https://34fish.ru/vidy-ryb/chavyicha-chto-eto-za-ryiba-gde-voditsya-i-chem-ona-polezna
• https://ohota.guru/rybalka/chavycha-polza-i-vkus.html
• https://poklev.com/vidy-ryb/prohodnye-i-poluprohodnye/chavycha-chto-za-ryba
• https://klevoklev.com/lovlya/chavycha/ryba-chavycha.html
• https://animalreader.ru/chavyicha-tsarstvennaya-ryiba.html
• https://redikraed.ru/o-rybe/chavycha/kak-posolit-chavychu.html
• https://FishingDay.org/ryba-chavycha/
• https://sudak.guru/vidy-ryb/ryba-chavycha-gde-obitaet-i-chem-polezna.html
• https://bolshoyulov.ru/ryba-chavycha-gde-obitaet-i-chem-polezna/
• https://ribaku.info/ryba/chavycha
• https://ribalka.guru/kuhnya/retseptyi-blyud-iz-chavyichi

How to cook chinook salmon in a frying pan

The frying process will not take you much time - about 15 minutes will be enough, and you will have a delicious dinner ready. And it's best to cook on a grill pan.

You will need:

• 3-4 pcs. – steak or pieces of Chinook salmon fillet
• Olive oil – for frying
• Salt, spices, pepper - to taste
• Half a fresh lemon
• 1 piece each – large red tomato and sweet bell pepper
• Fresh lettuce leaves - for a beautiful presentation of the dish

How to cook:

1. Wash the fish, dry it, sprinkle with salt and spices, fry in a frying pan in vegetable oil for about 5-7 minutes on each side.

2. While the fish is frying, cut the peeled pepper into rings and tomatoes into slices.

3. Wash the lettuce leaves, dry them, and place them beautifully on a serving plate.

4. Place the finished fish on lettuce leaves and sprinkle with lemon juice.

5. Fry the vegetables in the same frying pan and add to the fish. Everything is ready, you can set the table.

Note to the hostess! In the same way, you can fry this fish on the grill. To make the fish more juicy, each piece should be wrapped in foil.

Calorie content per 100 g. – 231 kcal

Bon appetit!

Chinook salmon baked in a culinary sleeve

Compound:

• Chinook salmon – 1 kg;
• butter – 50 g;
• onions – 0.2 kg;
• salt, fish seasonings - to taste.

Cooking method:

• Wash a piece of chinook salmon and cut it into fillets. You will get 2 pieces weighing approximately 0.4-0.45 kg each. Rub the fish pieces with salt and seasonings and leave for 30 minutes.
• Remove the skins from the onion and cut it into small cubes.
• Melt the butter in a frying pan, put the onion in it. Fry it until soft, distribute it over the pieces of fish.
• Place the Chinook salmon pieces coated with the onion in the cooking sleeve. Tie its ends or secure them with special clips. Use a toothpick to make several small holes in the cellophane to allow steam to escape.
• Place the chinook salmon on a baking sheet and place in an oven preheated to 200 degrees. Bake the fish for 40 minutes. It will not dry out in the culinary sleeve.

When serving, cut the Chinook salmon fillet into portions and add a side dish.

How to properly salt royal salmon.

Fish production technologists use a very small amount of ingredients to salt chinook salmon, not wanting to overpower the natural, delicate aroma of the fish with bright spices; paprika is especially contraindicated; it can impart bitterness and an unpleasant metallic taste to the fish pulp.

Chinook salmon is salted mainly in a dry way, using salt, sugar and a mixture of peppers, and strong alcohol is never added to the salt mixture; it “brews” the delicate fish flesh and gives the fish an unpleasant herring taste.

Also, do not use soy sauce and ginger, these components can clog the taste of the fish.

But deodorized vegetable oil, on the contrary, is very often used to avoid weathering and soften the top layer of fish pulp.

How to cook “Salted Chinook Salmon” step by step with photos at home

Step 1Link

Prepare the necessary ingredients for salting chinook salmon: fish, sea salt, sugar, 2 types of peppercorns, bay leaf, fennel seeds and strong alcohol - I used cognac, but you can also use rum, vodka, and brandy.

Step 2Link

Most often, Chinook salmon goes on sale in large pieces, cut from the whole carcass, so before salting the fish, you need to fillet it, preferably with the skin on - this way it holds its shape better. Using a sharp knife, cut the piece in half along the spine, then carefully cut off the spine and rib bones. You don’t have to remove the scales from the skin, firstly, they are soft, and secondly, when cutting fish, you still need to remove the skin. It is most convenient to fillet the fish when it is slightly frozen.

Step 3Link

Place the pieces of fish in a glass or ceramic container and pour over the cognac. While you prepare the spices, let the fish soak in some alcohol.

Step 4Link

Lightly grind the dill with 2 types of pepper and fennel seeds in a mortar. Mix with sugar, salt and bay leaf pieces. Pour the curing mixture over the pieces of fish.

Step 5Link

Fold both pieces in half and put them in the refrigerator. The fish cooks for 36-48 hours, during which time it can be turned several times for more even cooking.

Step 6Link

After 1.5-2 days, the salted chinook salmon is ready. Cut it into thin slices, removing the skin, and serve.

Chinook salmon cutting

Any chef who has tried to salt fish at least once will confirm that the most difficult thing is preparing the fillet.

I would like to point out right away that it is very important to have a sharp knife, otherwise it will be a disaster and you will suffer. It is also convenient to use scissors when cutting.

I make 2 preparations from whole chinook salmon, one for soup, the other for salting. • The head and tail are cut off.

• The fins are cut with scissors; I cut them with a piece of meat 3-5 cm (in the photo), because These are the fatty parts of fish, which definitely won’t hurt your ear. • The abdomen is cut open, all the insides are removed

• Important, pay attention to the strip of blood along the entire spine; it must be removed, otherwise poisoning may occur. • Next comes the most difficult part: an incision is made along the ridge and the spine is removed along with the ribs. If the chinook salmon has already been lying down and the meat is quite soft, then everything is more difficult, it is better to cut it into 2 layers, on the first layer the spine with all the ribs should be easily stretched out with pliers, from the second layer you will have to remove the bones individually, with pliers or by prying them with a knife (if you are too lazy, you can remove the bones with a long knife, simply cutting them along the inside of the ribs, along with a small layer of meat, in the photo I did this, because

I have plenty of Chinook salmon)

If the chinook salmon has already been lying down and the meat is quite soft, then everything is more difficult, it is better to cut it into 2 layers, on the first layer the spine with all the ribs should be easily stretched out with pliers, from the second layer you will have to remove the bones individually, with pliers or by prying them with a knife (if you are too lazy, you can remove the bones with a long knife, simply cutting them along the inside of the ribs, along with a small layer of meat, in the photo I did this, because I have an abundance of Chinook salmon).

• As a result, we should have 2 sets

• First on the ear: head, tail, fins, I also left a small piece of meat from the tail, because the ear should also have at least a little meat besides the broth, and I don’t have any other fish for this.

• We will now salt the second one: exclusively fillet with skin, without bones

Curing mixture

This is primarily salt.
For salting, large, sea or regular ones are suitable. This salt makes the brining more gentle. Next, a mandatory ingredient in the curing mixture is granulated sugar. It makes the taste of the fish tender and rich.

The proportions of salt and sugar in the main curing mixture are 2:1. As a rule, 1 kg of peeled (fillet) red fish requires 4 tablespoons of salt and 2 tablespoons of sugar.

It seems to me that this is the optimal ratio of salt and sugar, although recipes with a 1:1 ratio are promoted on the Internet.

To add a piquant, “restaurant” taste to the fish, spices are added.

Important! When creating lightly salted fish, no acid is used. It is needed for pickled product.

The following aromatic additives go very well with the taste of fish, but do not overwhelm it:

• fresh dill;
• saffron;
• juniper berries;
• orange zest;
• pink pepper;
• star anise.

Sometimes bay leaf is added.

To preserve the color and elasticity of red fish when salting, add strong alcohol:

• cognac;
• vodka;
• gin.

Technology for home salting red fish

There are two methods of salting:

• dry;
• wet, in an aqueous solution of the salting mixture.

Both have taken root in our family. My husband likes the fish to be brighter and denser, so I salt it for him using the dry method. And my son prefers tender, melting in the mouth, albeit less bright - salted in a wet way. Let's look at both.

Dry salting method

If necessary, aromatic ingredients and a little liquid (water or alcohol) are added to the main curing mixture so that a “wet porridge” is obtained.

This mixture is placed at the bottom of the container where you plan to salt the fish. Place the prepared carcass skin side down. Coat the top with a wet salting mixture.

The container is closed and put in the refrigerator for a day. The fish is ready in a few hours.

Wet Ambassador

A brine is prepared for it:

• 0.5 l of water;
• 2 tbsp. spoons of salt;
• 1 tbsp. spoon sugar;
• Spices: pot pepper, bay leaf.

Bring the brine to a boil, but do not boil. Cool to room temperature and pour it over the prepared fish. The container with salted fish is placed in a cool place.

I don't really like the color of fish cooked this way - it's pale pink. I tried replacing water with strong tea. The color turned out to be more saturated, but not bright pink, as with dry salting, but rather pink-brown. But, according to my son, the fish had a smoky taste.

On the Internet they suggest making a brine based on an infusion of onion peels, but this recipe has not caught on here - the smell of onions overpowers the fishy aroma.

Fish in its own juice

This is a compromise option; when used, the fish is in a humid environment, but not in water, but in the juice that is released during salting.

The fish is prepared according to this recipe as follows:

• the fish is coated on all sides with a curing mixture;
• wrapped tightly in clean cotton cloth;
• fits into a container;
• oppression is placed on top.

After an hour, the fish will give juice, in which it will be salted.

Secrets and useful tips

There are several secrets, armed with which you don’t have to worry about the quality of the finished Chinook fish:

• The right choice is a 50% guarantee of a quality dish. When buying fish in a store, you need to make sure that it has not been frozen before. This is easy to do by eye: the Chinook salmon flesh should not be watery and have a dense, soft structure.
• If you decide to fry chinook salmon in a frying pan, then you should do it in a well-heated frying pan and not for long. This will allow a crust to appear, which will retain all the juices inside the fish. If you keep it on the fire, the fat will evaporate, and the result will be dry and completely unattractive.
• Chinook salmon itself has a rich flavor. When baking it, you don’t need to use a huge amount of spices and seasonings. You just need to highlight the taste with lemon slices and the result will be juicy, tasty fish with a unique aroma.
• When salting, you should also not overuse spices. Many cooks categorically refuse to use even pepper, not to mention multiple seasonings. On the other hand, if funds allow, you can experiment and get interesting results. The only exception is paprika. She will completely ruin the Chinook salmon. But lemon zest can highlight the taste.
• Need lightly salted fish quickly? A little more sugar and it will absorb the brine faster. However, it is better to eat such chinook salmon right away. It is stored much worse.
• Finally, not everyone knows how to properly cut fish. To easily remove the ridge, you need to make a cut along it, as well as two at the very base of the tail. Now, with a slight movement, the sirloin is removed from the bones.

Knowing all the nuances of choosing and preparing chinook salmon, an experienced housewife can always prepare a wonderful dish with minimal effort and expense.

Chinook salmon is one of the most expensive seafood on the market today. Despite this, its popularity is only increasing every year.

It has not only excellent taste, but also a lot of useful properties that have a beneficial effect on the general condition of the body. Salting and cooking Chinook fish is a simple and fun process that leads to amazingly tasty results.

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Hello, dear readers of my blog! In the noble family of salmon fish, I would like to highlight the coho salmon. It has an incomparable taste, and its nutritional and dietary properties are worthy of special praise. 100 g contains as much as 26.1 g of valuable protein and only 140 kcal. Today I will share with you how to cook coho salmon to preserve its beneficial properties and the tenderness of the meat.

There are practically no bones in fish fillets - this is a big plus for diversifying the diet of young children. Follow simple recommendations, and with any cooking method the meat will turn out juicy and soft. For example, to prevent the fillet from becoming dry when frying, add onions. It will add the necessary sweetness and softness.

I prefer the stewed or baked version. A little herbs and spices, and you get a very delicious fish dish. But be careful! Coho salmon, like salmon, does not require a lot of seasonings - they overwhelm the taste. Rosemary, garlic and soy sauce work best. If the fish is fresh, you can salt it, and in the summer I recommend frying it on the grill or barbecue. If frozen, it must be completely defrosted before cooking, otherwise the meat will lose its flavor and be dry. The best way to defrost: transfer the carcass from the freezer to the refrigerator overnight and remove it to the table 1-2 hours before cooking. I wish you pleasant culinary discoveries!

Recommendations for using salt and spices

When salting salmon, depending on the recipes (and there are a lot of them), a lot of different seasonings are used. Unfortunately, you need to know how to use them, otherwise the dish can be ruined.

The most common spices are:

• Allspice.
• Black pepper.
• Bay leaf.
• Coriander.
• Dill or its seeds.
• Lemon or lime.
• Soy sauce.
• Onion.
• Carnation.
• Orange.

Depending on personal preferences, each housewife has the right to decide which seasonings are more suitable for a particular recipe. In addition to the above products, other ingredients are added to the fish. In this case, everything depends on skill and experience. But if it’s not there, then it’s better not to manipulate the seasonings too much. After all, salmon is not a cheap fish.

In addition, it is necessary to take into account what nationality the dish belongs to. Be that as it may, many people prefer exotic tastes.

Therefore, the presence of seasonings of Chinese or Georgian origin in cooking is welcomed by many lovers of fish dishes. The most important thing is to always stick to the recipe so as not to spoil the dish. Recipes are something that has been tested by life and you shouldn’t add anything new to them, especially if you don’t have the skills.

Useful properties and contraindications

Depending on the age and sex of the fish, the chemical composition of the meat changes. It also depends on living conditions, nutrition and time of catch.

Royal fish is rich in the following beneficial elements:

Squirrels.

They contain about 20 grams per 100 grams. Eating 0.5 kg of “princely salmon” is the daily requirement of proteins per day that a person needs. The calorie content of fish is low (150 kcal).

Fats.

Any fish contains a large amount of healthy fats. Fatty acids, such as Omega-3, are necessary for humans because they are not synthesized in the body. They can only be obtained through food. Thanks to these substances, the normal functioning of the brain, heart, nervous activity and many other functions is ensured.

Eicosapentaenoic and docosahexaenoic acids.

These acids support the immune and cardiovascular systems, protect against many diseases, ensure normal functioning of the nervous system, eye analyzers, remove toxins and more. Thanks to these substances, Chinook salmon is a strong prophylactic agent that prevents heart attack, stroke, the development of arrhythmia, atherosclerosis, and dementia.

Tryptophan (found in any fish).

This is an amino acid that is converted in the body into serotonin (the hormone of joy). It improves mood and fights depression.

Vitamins (A, B, C, E, K) and minerals (copper, selenium, zinc, iron, manganese, magnesium, phosphorus, calcium, sodium, potassium).

And Caviar helps strengthen bone tissue, reduces the risk of blood clots, improves vision and stimulates blood circulation.

Contraindications:

allergy to caviar or Chinook salmon meat; Pregnant women and those who have ailments such as diseases of the pancreas, gastrointestinal tract, chronic colitis or enteritis should be used with caution, because

red fish meat is quite fatty; The older the fish, the more harmful substances accumulate in it.