Fish dishes should certainly be present in the diet of any person, since it has a positive effect on the body. The higher the quality of the product and the more expensive it is, the greater the effect. The modern market offers a huge range of fish that can satisfy any taste. Often on store shelves you can see two fish that are almost identical in appearance - salmon and salmon. They have a number of significant differences, but not everyone knows about it. In order not to make mistakes when choosing a product, you need to know what the difference is between salmon and salmon.
Which fish tastes better?
- Coho salmon 33%, 1554 votes
1554 votes 33%1554 votes - 33% of all votes
- Salmon 29%, 1387 votes
1387 votes 29%
1387 votes - 29% of all votes
- Trout 27%, 1260 votes
1260 votes 27%
1260 votes - 27% of all votes
- Chum salmon 8%, 394 votes
394 votes 8%
394 votes - 8% of all votes
- Pink salmon 3%, 123 votes
123 votes 3%
123 votes - 3% of all votes
Total votes: 4718
19.12.2019
- Coho salmon 33%, 1554 votes
1554 votes 33%1554 votes - 33% of all votes
- Salmon 29%, 1387 votes
1387 votes 29%
1387 votes - 29% of all votes
- Trout 27%, 1260 votes
1260 votes 27%
1260 votes - 27% of all votes
- Chum salmon 8%, 394 votes
394 votes 8%
394 votes - 8% of all votes
- Pink salmon 3%, 123 votes
123 votes 3%
123 votes - 3% of all votes
Total votes: 4718
19.12.2019
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You or from your IP have already voted.
Main differences
The main difference between salmon and salmon is that salmon is a family of fish, and salmon is one of its varieties. You can often hear people calling salmon salmon. This is not wrong since it belongs to the salmon family of fish. Calling other members of the family salmon is a mistake. The habitat of the fish is also different.
Salmon is a predatory fish; it is much larger than all other representatives in its family. Some individuals grow up to one and a half meters in length, and weight can reach up to 40 kilograms. The fishing weight of salmon is approximately 7 kilograms. This fish lives on average 12 years.
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There are also differences regarding spawning. In one season, salmon spawns more than once, so it is classified into the following groups:
- spring (another name is spring);
- autumn (otherwise called winter).
The first group lives exclusively in shallow rivers, without swimming beyond their boundaries. Spring salmon spawns only in autumn. The winter variety enters rivers at the end of summer and until mid-autumn. She spawns in a year. At the end of spawning, the salmon swims from the river waters to the sea. There, over the course of several years, the process of its restoration takes place until the next spawning.
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Salmon spawn in late September or October. In places where the climate is warmer, spawning occurs from October to January. Spawned fish lose a lot of weight, become weak and die. Therefore, most salmon reproduce only once during their lives. In the spring, fry are formed from the eggs. For 5 years they continue to live in the river. During this period of time, the fry reaches a length of up to 20 centimeters. Its color changes from speckled to white with a silvery tint. Grown-up young fish move from rivers to the sea, where they actively feed and gain weight.
Looking at the photos of salmon, you can see that each species also looks different. Salmon is much larger than other salmon. The shade of meat is also different for each variety. It can vary from almost white to deep red.
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Progress is coming
There is another important point to cause confusion in the names themselves. This is modern marketing.
Which fish is better? On the shelves of shopping centers there are often price tags indicating not just the fish and the price, but also the area where it was caught. For example, inscriptions such as “artificially farmed salmon.”
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This implies that this species, from the smallest eggs, was grown in special fish farms. Such a hybrid is specially bred to be bred on a huge industrial scale, and their growth rate, naturally, is very different.
So, the following conclusion suggests itself:
- Real salmon is lake salmon or Atlantic salmon.
- The term “salmon” cannot be used to refer to any specific fish.
This is incorrect due to the following:
- This is a generalized name for an entire genus and cannot refer to just one specimen.
- Confusion is caused by local residents living where this family is caught and then sold to different countries.
- This is a marketing ploy by sellers or carriers to increase sales profits.
Difference in taste
Among all representatives of the salmon family, salmon has the best taste properties. The flesh of this fish has long been a recognized delicacy, and the caviar is distinguished by a large number of useful microelements. Salmon meat is more tender and juicy, and its fat content is higher than that of other varieties of the family. All this affects the cost of fish. The price of salmon is much more expensive than the price of other salmon representatives.
When choosing fish, it is recommended to give preference to wild varieties. Such fish have better taste characteristics than those that were grown artificially.
The texture of the meat and color of fish grown in the wild are also different. Wild individuals move long distances, so their diet is varied. It consists of plankton, keel and algae. Fish raised artificially feed on what humans give it. This is due to the difference in the shade of the meat. In wild fish it is a rich red-orange color, while in farmed fish it is pinkish in color. In a store, fish grown in the wild can be distinguished by its price. Such specimens are more expensive than their relatives grown in artificial conditions.
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More about trout
In terms of taste, trout differs from salmon. Some fans rate it as a more tender and flavorful fish.
Meat composition
Trout is not as fatty as salmon. It contains no more than 4% fat. It is more suitable for dietary nutrition.
This fish also contains unsaturated fatty acids and Omega-3 complex. The fillet is less structured and does not have white streaks.
Taste benefits
Trout is a delicious fish. It is consumed less often than salmon in salted form, and is often subjected to heat treatment. The habitat and greater susceptibility to helminth infection have an effect.
Fresh trout is baked in foil with a minimum amount of spices or smoked hot. Then the meat retains its juiciness and tender structure.
Benefits for the body
In terms of health benefits, trout is no different from salmon. Due to its lower fat content, it is more suitable for children's and dietary nutrition, without overloading the liver and pancreas with the work of producing enzymes. Contains a large number of microelements.
Use in cooking
Trout is not inferior in taste to most types of salmon, and in some cases even surpasses the meat of low-value salmon, such as pink salmon. In cooking it is considered a delicacy.
Trout baked in foil
Ingredients:
- fish - one carcass (300-400 g);
- salt - 5 g;
- black pepper - 0.5 g;
- onion - 1 piece;
- lemon zest - 1 g.
Cooking method:
- The gutted fish is rubbed with salt mixed with pepper and lemon zest on the inside of the belly.
- Half an onion, cut into rings, is placed in the belly.
- Place the fish on a sheet of foil and place the remaining onion rings on top.
- Cover with foil and press tightly into the shape of the carcass.
- Place in an oven preheated to 150°C for 20-25 minutes.
- Serve whole, garnished with thin slices of lemon, salted olives and capers.
Hot smoked trout
Ingredients:
- trout - one carcass;
- salt - 5 g;
- ground black pepper - 0.5 g.
Cooking process:
- The fish carcass is gutted.
- Wash and dry with a napkin the outside and inside of the abdomen.
- The inner surface of the fish is rubbed with salt.
- Place sawdust from fruit trees or black alder on the bottom of the smokehouse in a layer of 1.5-2 cm.
- The carcass is laid out on slats made of fruit wood (apple, pear, cherry).
- Close the smokehouse with a lid and place it on an open fire.
Smoking time is 25-30 minutes.
Using caviar
Trout contains a small amount of red caviar - 50-70 grams. In terms of taste, it is not inferior to other salmon products. It is salted in the same way as salmon caviar, following the above recipe.
How to choose in a store
Trout, more often than other salmon, is sold live or chilled. When choosing, pay special attention to the color of live fish. Live brook and rainbow trout should be brightly colored. A gray, faded back indicates that the fish has recently spawned. It is coarser and contains little fat.
Salmon
This is the most valuable fishery among the entire variety of salmon, and therefore costs more than others. Its habitat is the northern part of the Atlantic. Salmon is a fairly large fish. There are individuals that can weigh up to 70 kilograms.
The flesh of this fish has a high calorie content, and its fat content is approximately 15% of the total weight of the carcass. Salmon fat contains many microelements and vitamins necessary for the human body.
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Salmon in dietetics
Despite the fairly high calorie content of the product, salmon can be used in dietary nutrition. At the same time, it is important to remember a sense of proportion.
You can eat boiled salmon without worrying about your figure. However, this fish should not be overused. When following a diet, any fatty product can be replaced with salmon. Fish fills you up quickly and contains fewer calories than meat dishes.
The caviar of this fish can be eaten by pregnant women. This product is also very useful during lactation. It is important to monitor the child’s reactions. Sometimes these products cause allergies.
Trout
This is a fairly small fish of the salmon family. The average weight of one trout is approximately 0.5 kilograms. The back is olive or dark green, and there are small dark dots on the yellowish-green sides. The flesh of trout is paler than that of other salmon. It may be yellowish or white. Due to their increased sensitivity to pollution, trout can live only in reservoirs with clean water.
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What is the difference between salmon and trout
The difference between the fish called salmon and trout in Russian spaces is not always obvious, but it exists.
External differences, or how to recognize fish in a store
Salmon is much larger than trout; in natural conditions it reaches one and a half meters in length and 40 kg in weight. The length of trout usually does not exceed 30 cm, and its weight does not exceed 4 kg. Therefore, a carcass weighing 5–7 kg cannot definitely be trout.
Salmon is a large fish
But you shouldn’t focus only on weight and size. Fishing begins at smaller rates. And on the store window there may well be salmon weighing up to 4 kg.
A distinctive feature of trout are bright pink stripes on the sides.
Fish should be purchased from reliable producers
Table: main differences between trout and salmon
| Criterion | Trout | Salmon |
| Body Shape | Wider than salmon | Streamlined and relatively narrow |
| Head shape |
|
|
| Tail shape | Square | Triangular |
| Fatty areas | Only in the abdominal area | Evenly distributed throughout the body |
| Color |
*The color of trout depends on its habitat. |
|
Which is fattier and tastier?
Both fish taste very similar. But the trout is a little dry, which is due to its lower fat content: the amount of fat in salmon is 3.5–4 times greater.
Salmon and trout meat is hypoallergenic, meaning it rarely causes allergic reactions. And the last product, due to its low fat content, is taken with
Chum salmon
This type of salmon grows up to a meter in length and can gain weight up to 15 kilograms. Chum salmon lives in the western part of the Pacific Ocean, as well as in the waters of the Arctic Ocean. It spawns in river waters. This type of salmon is smaller than salmon, but this does not affect its taste in any way. This is not the fattest fish, but it contains a large amount of microelements and vitamins. Chum salmon meat is rich in iron, phosphorus, vitamins A, B, C, PP and E, omega 3 and omega 6 fats. It also contains high-quality protein.
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Similarities between salmon and chum salmon
- Pedigree. Both fish are from the salmon family. The meat and caviar of which are highly valued and considered a delicacy in all countries of the world.
- Habitat and spawning. The habitat and life cycles are similar. For most of their lives, salmon and chum salmon live in the cold, salty waters of oceans and seas. To spawn, fish go on a long journey, which ends in fresh rivers with steep rapids. Before spawning, their food consists of small fish and crustaceans. During spawning, individuals stop feeding and lose weight. They lay from 7 to 25 thousand eggs, which are highly valued for their large elastic eggs of bright orange color.
- Benefit. Chum and salmon meat is very nutritious and rich in vitamins, fatty acids, micro- and macroelements. Regular consumption of these fish, as well as their caviar, can strengthen the immune system and normalize the cardiovascular, nervous and digestive systems.
- Harm. People who are allergic to fish or seafood are strictly prohibited from eating salmon or chum salmon. There are cases when allergies manifest themselves to additives, antibiotics or feed components; this only applies to artificially raised animals.
Let's look at the differences between salmon and chum salmon.
Chinook
This is a Pacific salmon; its body size can reach up to 1 meter. On the territory of the Russian Federation it is found in the waters of the Amur, Anadyr and Kamchatka. Chinook salmon can be distinguished from other salmon representatives by the presence of more than 15 gill rays on their body. Due to the fact that the body of chinook salmon is covered with beautiful shiny scales, it is also called silver salmon. Today, this type of salmon is rare in nature, so most of the fish that goes on sale are artificially farmed.
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Types and description
Salmonids vary greatly in size. Not so much - in appearance. It is this fact that causes difficulties for buyers in determining the type and price of fish presented on store shelves.
Varieties of salmon
In nature, salmon with red flesh are divided into several subfamilies:
- salmon;
- whitefish;
- graylings.
The last two subfamilies have significant differences from real salmon. Whitefish have white meat, while grayling have pink meat, but have a different structure and taste than salmon.
Noble salmon (salmon)
Large, up to 1.5 meters in length, fish. The weight of females can reach 45 kg. Males are smaller - up to 10 kg. It spends the main part of its life in the cold subarctic seas, entering the fresh waters of rivers only to spawn. It has a beautiful silver color of scales with small dark spots.
Pink salmon
The most numerous of the red fish. At the same time, the least valuable. The size of pink salmon is usually 50-70 centimeters and weighs up to 7 kg. Most often there are fish weighing 1-2.5 kg. Pink salmon meat contains little fat and has a bitter taste.
Chum salmon
Almost as numerous as pink salmon. The size of chum salmon is larger: body length - up to one meter, weight - up to 15 kg. The meat has a rich pink color, is fattier and more tender compared to pink salmon, but does not reach the standard of noble salmon.
Red salmon
Medium-sized salmon with a dark red “meaty” color. The size of the fish does not exceed 70 cm, and the weight is 7 kg. The meat is fatty and tender. The coloration during the mating season is characteristic, making it easy to distinguish sockeye salmon from other salmonids. Both males and females have a bright red body coloration with a dark green head.
Coho salmon
A species of salmon distributed on the Pacific coasts of the Asian part of Russia, the northern coast of Japan, and the western coast of North America from Alaska to California. During the mating season before spawning, the body of the fish becomes rich crimson. The length rarely reaches 70 cm. Weight does not exceed 7 kg.
Chinook
The largest of the Pacific salmon. The size of the Asian variety reaches 180 cm and weighs up to 60 kg. In North America it is somewhat smaller. Length - up to 147 cm, weight - up to 40 kg. Among Pacific salmon, it is called the “prince of salmon” in Japan, and “king salmon” in North America.
Lenok
Mainly freshwater fish, preferring clean, cold rivers and lakes of Asia and Siberia. Body length rarely reaches 80 cm with a weight of up to 8 kg. An extremely rare species.
Char
Arctic char is a large salmon fish. Body length - up to 80 cm, weight - up to 16 kg. It lives in rivers and lakes of the Arctic zone of Asia, Europe and North America. The fish is predatory, has migratory forms that enter fresh waters only to spawn, and permanent freshwater forms that do not leave their habitat.
Trout varieties
Trout belongs to the salmon family and has pink or red muscle fibers. A distinctive feature of all trout species is their habitat. Unlike true salmon, they live primarily in fresh water.
There are three large groups of trout:
- Pacific;
- Atlantic;
- loaches (arctic loaches).
There are several species within each of these three groups.
Pacific
They live in rivers and lakes of the Pacific Ocean:
- Clark's salmon;
- gold;
- Biwa trout;
- Gil trout;
- Arizona;
- mykizha.
Atlantic
These include:
- stream and lake trout;
- Adriatic;
- Turkish flathead;
- marble;
- Amudarya;
- Sevan;
- summer trout.
Loaches
Among them:
- Dolly Varden;
- American Palia;
- silver loach;
- lacustrine cristomere;
- bighead loach.
Coho salmon
It also grows to a meter in length, and its weight reaches 15 kilograms. In Russia it is found on the Kamchatka coast, from Anadyr to the Sea of Okhotsk. A peculiarity of this species is its bright silver scales, which can be seen by looking at the photo. The fat content of coho salmon meat varies from 6 to 9.5%. It contains useful microelements, minerals and B vitamins.
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How to cook salmon
In most cases, the product is consumed salted or smoked. Salmon is also used to make dressings, salads, and rolls. You can even bake pies from it. Fresh fish can be used to prepare delicious fish soup or amazing cream soup.
If desired, salmon can be cooked fried and combined with potatoes or other vegetables. An excellent option would be to cook fried fish with honey. To preserve maximum beneficial properties, it is best to bake meat.
Pasta with salmon
For this dish you need to take the following ingredients:
- 200 g salmon;
- 200 g spaghetti;
- 200 g tomatoes;
- 3 cloves of garlic;
- 2 tablespoons olive oil;
- a little parsley and basil;
- salt and spices.
To prepare this tasty and healthy dish, you need to do the following:
- Chop the garlic and fry it in olive oil.
- Blanch and peel the tomatoes. After that, cut them into cubes and simmer for 3 minutes in a frying pan.
- Cut the salmon into cubes and add to the pan.
- Add chopped herbs.
- Cook the pasta until almost done.
- Place on a plate and mix with cooked fish.
Marinated salmon
For this dish you should prepare the following ingredients:
- 2 cups wine vinegar;
- 2 cups broth;
- 2 cloves of garlic;
- 1 onion;
- Bay leaf;
- fresh cilantro;
- salt;
- peppercorns;
- red hot pepper;
- 1 kg salmon.
To marinate salmon, you need to do the following:
- Boil water with spices for 5 minutes.
- Place the fish in the broth and cook until almost done.
- Add vinegar, herbs and garlic.
- Place the fish in a suitable container and fill with vinegar solution.
- When the composition has cooled, it must be placed in the refrigerator for at least 6 hours.
Red salmon
This fish is one of the smallest representatives of the salmon family. Sockeye salmon reaches a length of up to 80 centimeters, and its weight averages 2 kilograms. It is common in the waters of the American continent. In the Russian Federation, sockeye salmon is found in Kamchatka, with slightly smaller numbers in Sakhalin and the Sea of Okhotsk. The flesh of sockeye salmon, unlike other salmon, is not pink, but a rich red color.
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Benefits of salmon
The benefits of salmon for the body are very great. This is due to the unique composition of the product:
- Due to the presence of fatty acids, fish helps reduce bad cholesterol levels. Due to this, it is possible to achieve excellent cleansing of blood vessels. A lack of acids in the body can lead to dangerous diseases, including the development of malignant tumors.
- The presence of melatonin and pineal gland hormone in meat helps to cope with insomnia. These substances also help restore the functions of the heart and blood vessels. This is achieved by reducing the likelihood of blood clots forming and normalizing blood circulation in the vessels.
- Fish meat contains a lot of protein, which is easily digestible. To replenish a person’s daily need for this substance, it is enough to eat a small piece of fish.
- The product contains a large amount of phosphorus and calcium. This has a beneficial effect on the condition of bone structures and teeth. Due to the presence of magnesium and nicotinic acid, fish has a positive effect on the condition of the human body.
- Salmon meat contains 22 minerals. This helps improve the condition of the body and strengthen the immune system.
- The presence of vitamin B6 helps reduce the likelihood of developing gynecological pathologies in women. In men, this substance improves the functioning of the reproductive organs.
- Salmon caviar is very healthy. It contains more useful elements than fish meat. At the same time, caviar is very easily digestible.
- Salmon is considered a low-calorie product. Therefore, it can be included in the diet.
- The product is definitely worth eating during pregnancy. Moreover, this applies not only to meat, but also to caviar. These products include many valuable components that contribute to the full development of the baby.
- The presence of folic acid ensures the formation of new blood cells. This helps prevent the development of anemia.
- Salmon meat contains valuable vitamins A and D. This promotes better absorption of calcium. The maximum concentration of these substances is present in the liver of fish.
- Constant use of the product helps restore liver function. It also helps normalize the functioning of the digestive organs.
- Salmon is easily digestible by the human body. Therefore, it is recommended to eat it for dinner.
- This fish is not prone to the accumulation of harmful substances, which cannot be said about other representatives of the Salmon family.
Pink salmon
The smallest and most common species of salmon fish. The average weight of an individual is approximately 2 kilograms. Pink salmon feels comfortable in cold waters, so it is found on the coast of the Arctic and Pacific oceans. It is perfect for making fish soup, frying, stewing, salting and canning.
Each type of salmon fish has unique taste characteristics. To understand which type of salmon tastes better, you need to try them all.
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Chum salmon, trout or salmon - what is the difference and which is better
To figure out what kind of fish is worth buying, it’s worth understanding how they differ and how fundamental the difference is between them.
Salmon is not a separate species of fish, but a conventional name that unites all representatives of the salmon family. Chum salmon, trout, salmon, coho salmon, pink salmon, catfish - all these are salmon, or rather, salmon-like species, which have a considerable number of distinctive characteristics
Which fish is healthier?
When taking care of your health, it is important to know which product is healthy and which is not. The chemical composition of all salmon is almost the same. They contain B vitamins, ascorbic (vitamin C) and nicotinic acids, vitamins D, E, potassium, magnesium, iodine, phosphorus, zinc, polyunsaturated fatty acids Omega 3 and Omega 6.
All these vitamins and microelements have a beneficial effect on the functioning of the cardiovascular system, thyroid gland, and brain activity. Omega 3 and Omega 6 fatty acids help remove cholesterol from the body. Thanks to this, red fish is included in the diet during diets.
The healthiest and most delicious of the varieties of red fish are salmon, chum salmon, trout, pink salmon, and sockeye salmon. They have a common name - "salmon". All of them are predators, found in the cold waters of the Pacific and Atlantic oceans.
Which type is more expensive and why?
The cheapest are chum salmon and pink salmon, their price is about 350 rubles. for 1 kg of gutted carcass with head. This type of salmon is less popular among consumers due to its tougher meat.
Valuable varieties of salmon fish include sea trout. It is versatile in preparation. It is salted, baked, fried. The most popular among buyers is lightly salted trout, which is considered a delicacy. Gutted fish with head and tail costs 600-700 rubles per kilogram.
In addition, Atlantic salmon (salmon) is especially valued for its taste.
It lives in the cold waters of the Atlantic. It is also baked, salted, fried. They are also considered gourmet foods. The cost of salmon in Moscow supermarkets is 600-700 rubles. Among the fish presented, it is the most expensive. This fish is quite fatty.
Possessing the maximum amount of healthy fats and microelements, salmon living in the cold waters of the Atlantic is rightfully considered the best representative of the salmon family. By the way, this species is the undisputed leader in taste, which is also reflected in its market price.
Which one is fatter?
When choosing fish, many people pay attention to such an important criterion as its fat content. Some people think that fatty fish tastes better, while others prefer less fatty types. Among all varieties of salmon fish, salmon has the highest percentage of fat content. 100 grams of its meat contains 15 grams of fat; in other members of the family this figure is slightly higher than 4 grams. Therefore, salmon has more calories than other salmon. Its calorie content is 220 kcal, while for other salmon it is no more than 150 kcal.
Despite such a big difference, eating salmon does not lead to weight gain. This is a very useful product for humans if consumed in moderation.
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Features of salmon
The queen rightfully ranks first among red fish in size, quality of meat, fat content and abundance of spark. Cooks use all this when preparing delicious dishes.
Meat composition
The difference between salmon and other types of salmon is not only in size. There are fish of the salmon family and larger ones, for example, taimen. The main difference is in the taste and nutritional value of salmon meat. It is considered more valuable and therefore more expensive.
The price of 1 kg of fresh frozen or chilled salmon varies depending on the distance of the store, fishing location and logistics of delivery:
- Atlantic salmon (Norway) - from 800 to 1000 rubles. for 1 kg;
- Pacific salmon (Chile) - from 650 to 750 rubles per 1 kg.
Taste qualities
The taste qualities of salmon place it among the most valuable and nutritious fish, universally classifying it as a gourmet product. Meat is characterized by a high fat content - up to 15% per 1 kg of weight. Unlike most other fish, fat is evenly distributed throughout the muscle fibers.
You can visually distinguish salmon meat by cutting it. The muscle fibers are interspersed with veins of a lighter, almost white color, which is not typical for other salmon. You can eat salmon raw, lightly salted, smoked, or heat-treated.
Useful properties of fish
Salmon fat contains a record amount of unsaturated fatty acids, which are a source of the Omega-3 antioxidant, which has a beneficial effect on cholesterol metabolism in the body. Regular consumption of lightly salted salmon helps reduce blood cholesterol levels, normalize the activity of the liver and pancreas, and supply the body with a large number of mineral compounds.
Due to its high fat content, salmon is not a dietary food product, despite its easy digestibility. Many people cannot eat this fish precisely because of its fat content.
Cooking secrets
Delicious dishes are prepared from salmon. People accustomed to fish prefer to eat it fresh (in the form of stroganina) or lightly salted. During heat treatment, meat becomes faded and loses tenderness.
Freshly salted salmon
Salting of fish is done using the dry or brine method. The first one is preferable.
Ingredients:
- salmon (piece) - 1 kg;
- curing coarse non-iodized salt - 40 g;
- black pepper - 1 g;
- sugar - 20 g.
A curing mixture is prepared from salt, sugar and ground black pepper. A piece of fish is cut along the ridge and the fillet is separated. The skin is usually not removed. The fish is rubbed with a curing mixture, wrapped in canvas and placed in a plastic bag so that the released juice does not leak. Place in the refrigerator for 6-12 hours.
Pie with salmon
A traditional dish of the inhabitants of the northwestern European regions of Russia and Siberia.
Necessary:
- rich yeast dough - 1 kg;
- salmon fillet, stripped, without skin - 1 kg;
- onion, fried to caramel color - one large onion;
- salt - 15 g;
- boiled rice - 200 g;
- black pepper - 1 g;
- bay leaf - 2-3 leaves.
How to cook:
- Boiled, dried rice is laid out on a layer of dough.
- On top of the rice, close to each other, are pieces of salmon.
- Fried onions, salt, pepper, and bay leaf are distributed over the fish.
- The pie is covered with a second layer of dough 3-5 mm thick.
- Pinch around the perimeter.
- Five holes with a diameter of 1 cm are made in the cake.
To give the pie an elegant look, you can brush the top layer of dough with a mixture of egg yolk and water. By adding a teaspoon of sugar to the mixture, you get a dark glossy crust.
Stewed salmon
Ingredients:
- salmon steaks 300 g each - 2 pcs;
- onion - 1 piece;
- celery root or stems - 100 g;
- carrots - 2 pcs;
- lemon - 3-4 mugs 3-5 mm thick;
- salt - 10 g;
- sugar - one teaspoon;
- black pepper - 1 g;
- allspice peas - 3-4 peas;
- coriander seeds - 5-6 grains;
- caraway seeds - one teaspoon;
- bay leaf - 2 pcs;
- sour cream or cream - 200 g;
- water - 100 g.
Cooking method:
- The steaks are placed in a deep baking dish on top of onions fried until caramel-colored.
- The top is covered with a layer of vegetables, cut into rings 0.5-1 cm thick.
- Sour cream is diluted with water. There is no need to dilute the cream.
- Salt, sugar and spices are added.
- Pour in cream so that it completely covers the vegetables.
- Cover with a sheet of foil or heat-resistant baking film.
- Place in a preheated oven for 25-30 minutes.
How to pickle caviar
Salmon may contain caviar. It is prepared separately from the fish. Carefully, so as not to crush the gallbladder, remove the ovary - two ovaries in a thin transparent film. The outer, rough film is removed manually. Thin films are removed by gently stirring with a fork, being careful not to crush individual eggs.
Dry salting of caviar is done with coarse non-iodized salt at the rate of 5 g of salt per 100 ml of caviar. You can add ground black pepper and ground garlic to it - no more than one clove per 100 ml of product. Salted caviar is placed in a sterile glass or ceramic container, and a 1-2 mm layer of vegetable oil is poured on top. Place in the refrigerator for 6-8 hours.
A large amount of caviar is salted in brine - a solution of table salt with additives that increase the shelf life of the product.
Brine recipe
Ingredients:
- red caviar - 1 kg;
- purified water - three liters;
- salt - 360 g;
- vegetable oil - 60 g;
- methenamine - 1 g;
- sorbic acid - 1 g;
- glycerin - 0.5 g.
Cooking process:
- Salt is dissolved in boiling water, gradually adding it and stirring.
- After the salt has completely dissolved, add the remaining ingredients and boil for 10 minutes.
- The solution is cooled to a temperature of 15-20 °C.
- The caviar, cleared of films, is placed in the brine solution for 7-8 minutes. The proportion of caviar to brine is 1:3 (1 kg of caviar - 3 liters of brine).
- Place on a sieve and allow the liquid to drain.
- The brine is boiled and cooled again.
- The second time, immerse the caviar in the solution for 7-8 minutes.
- Place on a sieve.
After complete drainage, the liquid is packaged in sterile glass jars and hermetically sealed. They are not pasteurized or sterilized. Store at a temperature not exceeding +5 °C.
How to choose correctly
Most products are sold frozen. Trout can be found fresh or live for sale.
Fresh fish must have the correct shape, without external damage. There should be no white or green mucous coating on the surface of the scales. The gills of fresh fish are bright pink. If they are whitish, green or emit a putrid odor, the fish is not suitable for consumption in any form.
Frozen fish is selected without defects or mechanical damage. The tail should retain its shape and not be broken off. The carcass should be completely covered with a layer of ice glaze 2-3 mm thick.
If you purchase packaged steaks, first of all, pay attention to the packaging date and warranty period. If frozen liquid has accumulated in the corner of the tray, this indicates that the storage conditions were violated and the product was defrosted.
Beautiful presentation
Lightly salted salmon is served on dishes, cut into thin layers across the fibers of the loin, 2-3 millimeters thick. The belly (tesha) is usually served separately from the sirloin (balyk). Garnish with thinly sliced lemon slices, pitted olives or capers.
Which one is more bony?
When choosing fish, many are guided by such an important indicator as the degree of bonyness of its meat. Not every person has the patience to remove small bones from fish, especially when there are a lot of them. If you are guided by this criterion, then it is better to make a choice in favor of salmon. Among all salmon, it is less bony, so it can be safely included in the children's menu.
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Composition of salmon meat
The beneficial properties and nutritional value of red fish are associated with its lifestyle.
The composition of salmon meat includes the following components:
- phosphorus;
- sodium;
- potassium;
- chlorine;
- fluorine.
In addition, the product includes valuable vitamins - B12, A, E. Salmon caviar contains a large amount of vitamin D.
The nutritional value of this product comes from its high content of healthy fats. The calorie content of 100 g of fresh product is 140 Kcal. At the same time, pieces from the middle part of the carcass are considered more nutritious compared to the tail.
100 grams of salmon contain:
- proteins: 21.6 g;
- fat: 6.0 g;
- water: 71.2 g;
- unsaturated fatty acids: 1.1 g;
- cholesterol: 55.0 mg;
- ash: 1.2 g.
Vitamins:
- vitamin B1: 0.3 mg;
- vitamin B2: 0.2 mg;
- vitamin C: 1.0 mg;
- vitamin PP: 5.5 mg.
Microelements:
- iron: 0.7 mg;
- potassium: 420.0 mg;
- calcium: 16.0 mg;
- magnesium: 27.0 mg;
- sodium: 50.0 mg;
- phosphorus: 200.0 mg;
- chlorine: 165.0 mg;
- molybdenum: 4.0 mcg;
- Nickel: 6.0 µg;
- fluoride: 430.0 mcg;
- chromium: 55.0 mcg;
- zinc: 700.0 mcg.
Why did they get confused?
The confusion with the name of the fish is due to the fact that salmon is a term that combines several species of salmon fish. Mostly Pacific and real salmon go on sale.
The Pacific on store shelves is represented by chum salmon, coho salmon, pink salmon, and the real one is trout and salmon.
The habitat of salmon is northern rivers, the Pacific and Atlantic oceans. Salmon lives and spawns in the reservoirs of the Far Eastern part of the Russian Federation. It has higher quality characteristics.
Which variety is better to buy?
Preference is always given to live fish over dormant ones and wild ones over domesticated forms.
River and rainbow trout contain less fat. Their meat is coarser, but more flavorful than that of the oceanic meat grown in fish farms in cages.
Wild fish contains almost no pesticides or heavy metal salts. It is completely free from antibiotics, growth hormones and coloring agents added to farmed fish feed.
Wild salmon is caught mainly in the coastal waters of Norway and near the Kola Peninsula. It almost never goes on sale due to its scarcity.
99% of the fish on store shelves are artificially grown fish in cages, to stimulate the growth of which antibiotics and hormones are used, and the meat is colored with the addition of food coloring.
The meat of such fish has high taste, but dubious benefits for the body.
External differences
You can distinguish salmon from trout already at the stage of comparing the appearance of the fish. Salmon is larger in size. Some specimens can reach 1.5 m in length and weigh several tens of kilograms. The average figures are a little more modest: 75 cm in length and 4.5 kg in weight. Trout is significantly smaller: the average size of the fish is about 40-50 cm, and the weight rarely exceeds 2-3 kg.
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These species also have differences in their anatomical structure. To see the difference between salmon and trout, just look at the heads of the fish. The salmon's head is larger, and its muzzle is pointed. The trout's head is smaller and has a rounded shape. The body of salmon is more streamlined and narrow, while trout has a wide body. The tail of salmon is triangular, while that of trout is square.
Reference! Fat in trout is predominantly concentrated in the belly area, while in salmon it is evenly distributed throughout the entire volume of the body.
The difference in color and consistency of the fillets of the fish in question is also important. Trout meat has a much richer and brighter color than salmon
Trout meat has a bright red color.
Salmon has pale-colored meat, but sometimes there are carcasses that have a bright orange tint. However, the latter circumstance has nothing to do with any features of the life or habitat of the fish. Often, for advertising purposes, salmon fillets are tinted using dyes.
Natural color of salmon meat.
Deep frozen salmon and trout meat.
Salmon has certain appearance parameters by which it can be easily distinguished from other varieties. The body length can vary: from a few centimeters to a meter or more. Weight also depends on these indicators and can be several tens of grams or exceed 50 kg. In body structure, salmonids resemble herrings, since the body is significantly elongated and compressed at the sides. The scales of this variety can be cycloid or round with comb edges, which makes them easy to clean.
The pelvic fins are located in the middle of the belly and have a multi-rayed structure. The pectoral fin is low-slung and does not have spiny rays. The dorsal fins are a pair of true and anal fins that follow each other. A distinctive feature is the presence of an adipose fin, which is small in size, but this is precisely what makes it possible to distinguish fish from the order Salmonidae. The salmon's mouth has an upper border and four bones: two premaxillary and two maxillary.
If we talk about salmon, its appearance is also characterized by its considerable size, often reaching up to one and a half meters, and a weight of 40-50 kg, and the fish that is usually caught for sale weighs about seven to ten kilograms. Among the appearance features are:
- silver color;
- large scales;
- absence of stripes on the body;
- a head of medium length and pointed shape;
- elongated body shape.
During the spawning period, salmon stops feeding and lives only from the reserves made earlier, therefore, to reproduce, it enters the waters beautiful, silvery, with a light back, and after this process, except for caviar, it loses its attractiveness. The head and back become darker; instead of a silvery color, the fish becomes dull and has a purple tint. In addition to external indicators, body weight also changes, which decreases by half.
On store shelves you can see not only different varieties of salmon and salmon, but also fish caught from reservoirs and those that were artificially grown.
Selection of red fish
There is information in history that several centuries ago, red fish, due to its wide distribution in nature, was eaten only by the lower classes who did not have a means of subsistence. However, now the situation has changed radically. The salmon population has become tens of times smaller, and prices for red fish are rising.
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Salmon is the most expensive fish, while trout and salmon have become very popular and widespread in markets. But the prices still differ: trout is priced somewhat cheaper, salmon – more expensive
Therefore, it is important to be aware of the characteristics of each fish. You need to know the difference between salmon and trout
You need to clearly understand where the money is going. And avoid becoming a victim of scammers who often pass off one fish as another.
In order to fully understand how salmon differs from trout, you only need to turn once to sources that provide a detailed description of each salmon species. Then the problem of choice will be solved once and for all.
Decide for yourself the question “Trout or salmon – which is better?” It's not difficult at all. You just need to have the necessary information and be fully aware of your preferences. True gourmets and admirers of taste claim that trout is the most exquisite and tender among all varieties of red fish. Its pronounced pleasant taste and special structure of meat are due precisely to the low percentage of fat.
Delicious trout is, of course, raw trout, because in this form it retains not only all its beneficial properties, but also its taste. However, eating fish raw has never been considered safe. That is why it is recommended to bake it with lemon or cream sauce, and also boil it.
Now, knowing exactly how salmon differs from trout, you can safely go shopping. Once you have the information, you don’t have to worry about making the wrong choice.
Salmon family
The salmon family is a broad category of fish species, united by a common trade name - “red fish”. They received this name because of the characteristic color of the muscle fibers, which can vary from pale pink to deep red, almost burgundy. It is the color of the meat of these fish that makes it easy to distinguish them from most other representatives of the ichthyofauna, which have white or yellowish flesh.
Salmonids include:
- Noble salmon (salmon), living in the northern regions of the Atlantic Ocean - in the seas washing the coast of the Kola Peninsula, Scandinavia, northern Canada and the USA.
- Pacific salmon is a more extensive group in terms of species composition, distributed in the range of the Pacific Ocean and numerous seas on both sides of the equator, mainly in cold seas. Noble salmon is caught in large quantities on the Pacific coast of Chile; in cold waters bordering Antarctica; off the northern coast of the Japanese Islands, in the Primorsky Territory and especially in Kamchatka.
- Trout is a member of the salmon family that spends its entire life in fresh water bodies. The fish is widespread throughout the world, regardless of climate zones, but is rare due to excessive fishing.
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