Why are pink salmon fed to livestock or disposed of in Norway?

Pink salmon is a fish that is ubiquitous in the cold waters of salt and fresh water bodies.
The predator has an attractive appearance, which changes during spawning. The meat of adult individuals is tasty and nutritious, but is much cheaper than other representatives of the salmon family. Let's look at where pink salmon are found, what they eat and what they look like. How do you cook pink salmon?

Salting 46%, 995 votes
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Baking in the oven 40%, 863 votes
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Read also: Live bait fishing from a boat
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Total votes: 2178

18.06.2020

Salting 46%, 995 votes
995 votes 46%
995 votes - 46% of all votes
Baking in the oven 40%, 863 votes
863 votes 40%
863 votes - 40% of all votes
Other 8%, 165 votes
165 votes 8%
165 votes - 8% of all votes
Varka 5%, 105 votes
105 votes 5%
105 votes - 5% of all votes
In salads 2%, 50 votes
50 votes 2%
Read also: Fishing for pike on girders in winter - flags and supplies
50 votes - 2% of all votes

Total votes: 2178

18.06.2020

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Habitat

Pink salmon live in cold salty and fresh water bodies. In warm water at a temperature of 25°C, individuals die. The most optimal temperature conditions are from 5 to 14°C.

Fish can be found in large numbers on the American and Asian coasts of the Pacific and Arctic Oceans, from the Northern Californian Sacramento River to the Canadian Mackenzie, from the Siberian Lena to the shores of Korea.

Pink salmon can migrate thousands of kilometers from the freshwater body of water in which they were born. The life cycle is divided into two even periods - sea and river.

In some countries, the population of the species is so large that they are trying to destroy many individuals. It turned out that they do not belong to foods suitable for human consumption. In Norway, such fish really clog up water bodies, so they are fed to domestic animals or disposed of, but not caught for sale. Individuals came to this country in the 60s of the 20th century and occupied most of the rivers. Norwegians do not recognize pink salmon and consider it an alien species and do not eat it. Residents believe that the appearance of such fish has caused significant harm to the country's ecosystem. This is especially noticeable during spawning periods, when fish remains of individuals that spawned and died of natural causes are scattered everywhere. The corresponding photos can be found on the Internet.

Where is it found in Russia

In Russia, pink salmon can be found along the entire coast of Siberia from the Lena River to Peter the Great Bay. She lives and swims in the area of the Commander and Kuril Islands, on Sakhalin.

Around the middle of the 20th century, attempts were made to introduce pink salmon into the waters of the Murmansk region. For this reason, the fish spread throughout the Kola Peninsula. It is difficult to calculate how many salmon are present there at the moment.

Unlike Norway, Sweden and other Scandinavian countries, in Russia Far Eastern fish is highly valued for its pleasant taste, health benefits and low price compared to other representatives of salmon. Despite the relative toughness and dryness of meat, it has nutritional value and is rich in useful substances necessary to maintain the proper functioning of the human body.

Beneficial features

The product contains vitamins and minerals necessary to improve the condition of internal organs and systems.

Why pink salmon is useful:

Maintains the elasticity of blood vessels.
Prevents the formation of blood clots.
Prevents pressure increase.
Normalizes blood sugar levels.
Strengthens bones and tooth enamel.
Improves the functioning of the gastrointestinal tract.
Removes waste and toxins.
Gives sharper vision.
Normalizes the functions of the endocrine system.
Supports brain activity.
Stimulates immunity.
Accelerates the restoration of cells and tissues.
Strengthens the heart muscle.
Eliminates the accumulation of harmful cholesterol in the body.

Female pink salmon during spawning period

Spawning

Male during spawning period

Female during spawning period

Spawning in a freshwater river

sea view

Male during spawning period

Males and female during spawning period

Features of the impact on women and men

Useful properties of pink salmon for the fair sex:

Preventing early aging. Red fish contains antioxidants and vitamins necessary to reduce the effects of free radicals and maintain youthful skin.
Relief of menopause symptoms. Pink salmon helps normalize hormonal levels, improve the condition of the nervous system, prevent osteoporosis, hot flashes and weakness.
Reducing the risk of developing pathologies of the genitourinary system. Fish saturates a woman’s body with substances that can relieve inflammation and prevent the development of infections. Vitamin B12 contained in pink salmon stimulates the production of red blood cells, omega-3 acids resist the spread of infection.

Pink salmon fish is also beneficial for men:

Helps restore strength. The protein contained in the product is quickly absorbed and stimulates the release of energy without straining digestion.
Improves reproductive function. Pink salmon saturates the body with zinc and B vitamins, which are necessary for sperm activity and increased potency.

Family and squad

The species in question belongs to the genus of Pacific salmon and the salmon family. Order - salmonids, class - ray-finned fish, phylum - chordates, class - ray-finned fish. The international scientific name of the species, adopted in 1792: Oncorhynchus gorbuscha. Habitat: fresh rivers and salt water bodies.

Scientists note that pink salmon are not in danger of extinction. This has been proven by numerous studies and is due to the ability of adult sexually mature individuals to produce numerous offspring (up to several thousand eggs at a time). For this reason, even changes in climatic conditions, natural enemies, human fishing and other factors cannot significantly affect the number of pink salmon as a representative of the salmon family.

Man has created special incubators where the fry are raised and then released into the wild. There is no need for artificial breeding of pink salmon, because it is not economically feasible.

Comparison

The Pacific salmon genus includes several distinct species, including pink salmon, chum salmon, coho salmon, sockeye salmon, masu salmon and chinook salmon. Pink salmon is the most numerous and smallest of them fish. It rarely grows to 65-70 cm, the average carcass weight is about 1.5-2 kg.

Pink salmon

Pink salmon owes its name to the hump that appears on the once flat back of the male fish during the mating season.

The distinctive features of pink salmon are a white mouth with no teeth on the tongue, large dark oval-shaped spots on the back, and a V-shaped tail.

Pink salmon, compared to other salmon, grows and gains weight very quickly. This is due to the high-calorie foods (crustaceans, fry, small fish) that she prefers. Also, the rapid growth rate of this fish is influenced by its habit of staying for the winter in areas where the temperature does not drop below five degrees plus.

Pink salmon have large, pale (compared to other members of the family) caviar with a fairly dense shell.

In cooking, both the meat of this Pacific salmon and caviar are used. The meat is a little dry, but is suitable for a wide variety of dishes, including salting and canning.

Pink salmon is very useful. Of particular value are the nicotinic acid, vitamin PP and unsaturated fatty acids it contains.

Appearance

The name of this fish is directly related to how it looks. When males migrate to spawning grounds, a hump forms on their backs. For this reason, a representative of salmon is called pink salmon.

The weight of an adult can reach 2.2 kg. Body length is about 38 cm. This is one of the smallest representatives of the salmon family.

The entire body of the fish is covered with small bright silver scales. There are small dark spots on the back and in the area of the caudal fin. There is an accessory fin between the dorsal fin and the tail. This property is typical for most representatives of salmon fish.

A distinctive feature of the silverfish is its snow-white mouth. There are large dark spots above the head, on the sides and back. During the spawning period, the body turns light brown. Only the ventral part, which always remains white, as well as the fins and tail of dark tones do not change the shade.

Pink salmon swimming in sea waters looks very beautiful. When entering fresh water bodies, the appearance of individuals, especially males, changes for the worse. During spawning, enormous changes occur in the appearance of the fish. Males not only acquire an unattractive hump on their back, but also large, sharp teeth. The jaws become longer and curved.

Pink salmon are often confused with chum salmon both in photos and in real life. Some characteristics are similar to other members of the salmon family. Characteristic signs by which pink salmon can be identified:

color of the body, fins, abdomen, area above the head;
size (chum salmon and other salmon fish are larger and weigh much more);
external behavior of the offspring (pink salmon fry develop in fresh water for a certain time and only then head to the ocean);
the size of the eggs (in pink salmon they are small);
characteristics of the meat (in the species in question it is more red, while in chum salmon it is light pink);
scales (pink salmon have smaller scales, there are dark spots on the back and tail);
widespread (found everywhere, so it costs less than other salmon).

Habitats and reproduction

Chum salmon lives, inhabits and reproduces only in natural conditions.
Its meat is especially valuable, as it is grown without growth stimulants and antibiotics. Fish are found both in fresh waters and in seas and oceans. Among salmonids it is especially widespread. Chum salmon does not have a specific habitat . Large schools of fish enter rivers to spawn, and young fish leave the rivers for the oceans. During travel to the spawning grounds, its color changes: the fish becomes darker, stripes appear on its body. Its massive and long tail is designed to dig holes for eggs. Sometimes the depth of the pits reaches two meters. In Russia, chum salmon catches are small, which leads to a fairly high price for its meat.

White or red

The meat of young individuals that are “in the very juice” and have not yet laid eggs in freshwater bodies is described as having a red tint. However, in the store you can often find pink salmon products not only reddish in color, but also dirty gray and white. Both options are considered normal. In the first case we are talking about fish before spawning, in the second - about individuals that have completed their life cycle.

After spawning, pink salmon no longer accepts food, the functioning of its vital organs and systems is suspended, its reflexes are switched off, and it becomes hunchbacked. The meat loses its nutritional value and darkens. This product is considered feed and suitable for pet food. But a person can also eat such pink salmon if he is satisfied with the taste and appearance of the prepared fish dishes.

When choosing pink salmon products, you need to compare the contents of different packages if they are transparent. It often happens that goods from the same batch and in the same price category look and weigh differently. In this case, you need to give preference to fish that are reddish rather than white.

Salmon, chum salmon, trout, salmon, pink salmon, sockeye salmon, what is their difference and price?

The salmon family is very large. Red caviar is not salmon caviar, but salmon caviar (specifically from fish, different fish of this family). The exact fish from which the caviar was taken is always indicated: in the name, in the composition, or on the bottom of the jar with a letter near the date. Different caviar cannot be mixed.

Which one is better and more useful? All red caviar is equally beneficial; there is no particular difference for the body. Especially considering that caviar contains preservatives. There are differences in taste and appearance, so for some one is tastier:

Size: the largest caviar is chum salmon, then comes pink salmon, the smallest are sockeye salmon and trout (because of this, some people think that it is a fake).
Color: chum and pink salmon do not produce red caviar, but rather dark orange. But for sockeye salmon and trout it is really red, again many people get scared and think that it is dyed.
Consistency: trout have especially dense shells, they are easily chewed, and sockeye salmon are also a little dense. But due to this, trout caviar tolerates freezing better and does not turn into “porridge” when defrosted.
Taste: sockeye salmon may have a bitter taste; this is its natural property. Not everyone likes this taste, which is why sockeye salmon is not supplied to some countries at all.

I have described the types of fish caviar that are most often found on sale in my region. I hope this information on how red caviar differs from different fish will be useful. The price of red caviar depends more on its sorting and brand than on the fish. One manufacturer may have several trademarks of different price segments and there will be pink salmon everywhere.

Salmon, chum salmon, trout, salmon, pink salmon, sockeye salmon are red fish, valuable and tasty fish. And their caviar is also prized. They belong to the salmon family and are predators. Salmon can be called chum salmon, sockeye salmon, trout, salmon, and pink salmon. These fish are found in the Pacific and Atlantic oceans. Pink salmon, sockeye salmon and chum salmon are found in the Pacific Ocean. Noble fish are trout and salmon, they are usually cultivated.

The cheapest from this list are chum salmon and pink salmon. Chum salmon has dry meat and is practically unsuitable for frying or baking. But it makes a delicious soup. Chum salmon is salted, but it is a bit harsh. Same with pink salmon. And these are the most common fish in the salmon family. Chum salmon is very common in the Far East. Chum salmon and pink salmon spawn once in their lives and then die. Pink salmon prefers cold waters. The cost of chum salmon and pink salmon is about 350 rubles (per kg) for a gutted fish with a head.

Trout is a freshwater and saltwater fish. The fish is very valuable and very tasty. You can do whatever you want with this fish - fry, bake, salt. Lightly salted trout is a delicacy. You can buy trout with head and tail for 600-700 rubles per kg.

Salmon or Atlantic salmon is also the most valuable and delicious fish. Its price is the same as salmon. The habitat of salmon is the Atlantic - from North America to Europe. Salmon, like trout, is salted, fried, and baked. I can't tell the difference between trout and salmon by taste. These are very tasty fish - a delicacy.

Sockeye salmon is a small fish with characteristic red meat. Sockeye salmon caviar is just as bright. Sockeye salmon is also considered a valuable fish. Cooked sockeye salmon meat resembles crab.

Among the fish presented, the most expensive fish is salmon. In Moscow it costs about 600-700 rubles. The fish is quite fatty. Salmon is also not a cheap fish, it costs about the same as salmon. In terms of taste, it is not inferior to salmon.

Trout costs a little less, on average about 450 rubles per kilogram. Pink salmon and chum salmon cost about three hundred rubles per kilogram. Among these fish, I like salmon best.

Sea or river fish

Scientists and other specialists who study aquatic life and catch individual individuals have not come to a consensus whether pink salmon is a sea or river fish. It turned out that she constantly migrates, flocking into numerous flocks. The fish spends half its life in salty ocean waters, the other half prefers to be in freshwater rivers and lakes.

Fish move from the ocean to fresh water bodies, first singly and then in huge schools. Pink salmon set off at the moment when the ice cover begins to melt from the rivers.

For reproduction, this representative of salmon chooses clean streams with fast currents. Thus, spawning occurs in fresh waters. The fry that appear in non-salty water bodies develop there to certain parameters and then migrate to the ocean. Individuals under 2 months of age are extremely rare in the ocean.

Interesting! After spawning, the fish does not return to sea waters. Having laid eggs, it stops feeding and dies.

Representatives of the salmon family

Chum salmon and pink salmon are the most common fish of the salmon genus. They make up more than eighty percent of the catch of fish of this species:

Chum salmon is a type of Pacific salmon. There are two types of fish of this breed: summer and autumn. The first lives in the northern part of the world, the second in the south. Autumn chum salmon are much larger than summer ones. This fish has a highly developed sense of homeland - it always returns to spawn in the same place where it was born.
Pink salmon is also called pink salmon. She prefers cold waters with a temperature no higher than 15 degrees - at 26 degrees the fish dies. Pink salmon eat high-calorie foods, and their meat is rich and fatty. It is superior to keta meat in terms of caloric content and amount of fat. Pink salmon spawn one and a half years after birth and usually die after spawning. For breeding, she chooses new places - usually rivers with large pebbles. The fry hide in a burrow for some time after birth, then are carried out to the open sea by the current.

Pink salmon and chum salmon differ both in appearance and habitat

The difference between the fillets of these fish is small. It can often be found on store shelves. Externally, the fish are also similar, but they have many differences:

Unscrupulous sellers often deceive people who do not know how chum salmon differs from pink salmon.

Chum salmon does not have a specific habitat

. Large schools of fish enter rivers to spawn, and young fish leave the rivers for the oceans. During travel to the spawning grounds, its color changes: the fish becomes darker, stripes appear on its body. Its massive and long tail is designed to dig holes for eggs. Sometimes the depth of the pits reaches two meters. In Russia, chum salmon catches are small, which leads to a fairly high price for its meat.

Pink salmon are found in fresh and marine waters of the northern hemisphere. Most often it can be found off the Pacific coast and in the Arctic. Fish constantly migrate from ocean waters to rivers and back, covering vast distances.

Pink salmon begin and end their lives in rivers. Fish spawning occurs in July-September. The fry remain in the rivers until summer, then they are sent on a journey to the ocean, where they live until they reach marriageable age. The fish then return back to the rivers. There they give birth to offspring and die during spawning

Pink salmon that live in the ocean have a bluish or blue-green back, silvery sides and a white belly. When returning to fresh waters, the fish becomes pale gray behind, its abdomen acquires a yellowish or green tint.

Buyers often argue about which is tastier - chum salmon or pink salmon. Meanwhile, the meat of both fish is tasty and healthy. It belongs to the fatty varieties and contains a large amount of microelements, vitamins and fatty acids.

Pink salmon has a fattier and higher-calorie fillet. This is due to the fact that it lives in cold waters and eats high-calorie foods. Its meat has a dense consistency and pale pink color. Its calorie content is 145−147 kcal

Chum salmon meat is drier and less fatty. It is considered a valuable dietary product as it contains fewer calories. The energy value of tender fillet is 125 kcal. It looks bright pink. Meat contains more vitamins, especially group B, including B5, B6, B9, B12. Pink salmon meat has the best mineral composition: it contains a lot of iodine, manganese, chromium, cobalt, and fluorine.

Chum salmon and pink salmon caviar differ in appearance and composition. In chum salmon it is larger and has a bright red-orange color. Pink salmon caviar is smaller in diameter. It is covered with a dense outer shell. The caviar of both fish has excellent taste, but chum salmon contains more protein, which is completely absorbed by the human body. It also contains more minerals and vitamins. Although there is no dispute about tastes, chum salmon caviar and meat are considered more tasty and healthier than pink salmon.

Sometimes they ask which is better - salmon or chum salmon

. But any fish from the salmon family is called salmon. Therefore, it is incorrect to talk about the difference between salmon and chum salmon, since chum salmon is the same salmon.

We can talk a lot about the benefits of fish dishes. Pink salmon can be considered one of the most valuable commercial fish in this regard: it is quite affordable and is sold almost everywhere, and is very useful due to its high content of vitamins, microelements, unsaturated fatty acids and proteins. Pink salmon is often called salmon. Are these names interchangeable? Or are pink salmon and salmon different types of fish and should not be identified? In the article you will find all the answers to the questions that have arisen on this topic.

Predator or not

Pink salmon is a predatory fish. She needs nutritious food of natural origin. The basis of its diet is small fish, as well as fry and numerous crustaceans. Individuals are very fond of eating midges, stonefly larvae, chironomids, and small copepods.

It happens that young fish feed on plankton and benthos. While in the shelf zone, pink salmon eat the larvae of bottom invertebrates. At great depths, the diet includes anchovies, squid, fry and other small water inhabitants.

Interesting! When the fish spawns, it stops feeding completely. This is due to the stoppage of the digestive system and inhibition of feeding reflexes.

Pink salmon itself can become food for other sea and river inhabitants or land animals. Caviar is eaten by many fish. Adults can become prey for toothed smelt and larger predator fish, seagulls, and ducks. While they are in salty waters, pink salmon are fed by seals, beluga whales, and sharks. During spawning, bears and otters, large birds of prey, will not refuse a fish treat.

Varieties of pink salmon

This representative of the salmon family is an independent species and has no subspecies. This is explained by the ability of representatives of distant populations to interbreed with each other. In addition, most young healthy individuals most often remain in the same ocean conditions, migrating at a certain period of time to spawn. The lifespan of these aquatic inhabitants is very short, they are resistant to the effects of climate change during the spawning period.

However, scientists still note significant external differences between adult individuals living in salt and fresh water, which are periodically caught. There are also differences between the fish that come to brood in even and odd years. Unofficially, pink salmon is divided into 2 varieties: river and sea.

Reproduction

At the age of about 2 years, adults leave salt waters and head to freshwater bodies to spawn. For spawning, pink salmon choose places with faster currents and a bottom that is covered with large pebbles. How does this salmon spawn:

at the end of summer, females leave the sea and find themselves in fresh waters, and then dig small holes at the bottom of a river or lake using their tails (photos can be seen on the Internet);
fish spawn (it also happens that the number reaches several thousand eggs);
fertilization of germ cells by males occurs;
the eggs are buried in sand and stones;
adult individuals stop feeding and functioning normally, become unattractive and hunchbacked, and then die;
in late autumn or early winter, fry emerge from the eggs;
at the very beginning, the offspring of pink salmon eat the contents of the yolk sac in the eggs;
the fry are actively growing and at the beginning of summer they set off for the ocean, feeding well along the way and developing normally;
individuals live in salt water until the coming summer.

The diameter of the eggs is up to 8 mm. They are pale in color, but have a very durable shell.

Beneficial properties and harm of pink salmon meat

Such fish is a source of easily digestible protein, so the use of the product is recommended for weight loss and dietary nutrition due to health problems. Meat is healthy due to its content of polyunsaturated fatty acids and minerals.

What does regular consumption of this representative of the salmon family lead to:

improvement of the condition of hair, nails, skin;
strengthening bones and teeth;
normalization of metabolism; slowing down the aging process of the body;
improving performance and concentration, memory;
increasing immunity;
restoration of normal functioning of the nervous system;
stimulation of the thyroid gland and the endocrine system as a whole;
normalization of blood sugar levels;
reducing the risk of developing malignant neoplasms;
prevention of erosion processes in the gastrointestinal tract;
prevention of heart and vascular diseases.

Pink salmon can be eaten by almost all adults and children. The exception is for persons with product intolerance and allergic reactions to seafood. Also, such fish should not be eaten by people with the following pathological processes:

diseases of the stomach, intestines and other organs of the digestive system;
diseases of the liver and urinary organs.

Serebryanka is contraindicated in case of intolerance to iodine and phosphorus. It is not recommended for small children under 3 years of age to eat it.

Useful properties and composition of pink salmon

Pink salmon is a fish that is distinguished not only by its excellent taste, but also by the composition of nutrients that have a positive effect on the functions of the human body. The advantages of pink salmon meat are as follows:

Meat contains a whole bunch of vitamins and minerals.
Micro and macroelements available.
Contains a minimum amount of calories, which promotes weight loss.
In strengthening the human immune system, which increases the body's resistance against various viral or bacterial diseases.
In improving the functioning of the cardiovascular system.
In the movement of glucose through the circulatory system, which has a stimulating effect on nerve cells.
It has a beneficial effect on the thyroid gland, providing its functions with iodine.
Removes toxins and waste from the body, thereby cleansing the entire body.
In the prevention of bone diseases, including osteoporosis.
In the prevention of Alzheimer's pathologies associated with old age.
In protecting teeth, strengthening enamel, thanks to the presence of phosphorus and other trace elements such as calcium.
In the processes of rejuvenation of the body, improving the skin and softening the walls of blood vessels.

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Meat composition

Pink salmon meat contains a high concentration of elements, without which the human body simply cannot function normally. The meat contains:

Omega-3 multivitamins that protect the body from tumors.
Phosphoric acid.
Pyridoxine, which optimizes the functioning of the central nervous system.

Calorie content

100 grams of pink salmon meat contains from 140 to 170 kcal, depending on the cooking method, which indicates the dietary nature of the product. Its use is recommended by nutritionists for such categories of people as those who are prone to gaining excess weight or those who have already gained it.

The presence of up to 60% amino acids in fish meat allows you to stay full for a long time and not feel hungry.

Availability of vitamins and minerals

100 grams of pure pink salmon meat contains:

20.5 grams of protein.
6.5 grams of fat (healthy).
71.8 grams of liquid.
1.1 grams of multivitamins.
B vitamins, including vitamins A, D, E, C and PP.
Microelements such as calcium, sulfur, magnesium, chlorine, sodium, phosphorus, potassium and others.

Doctors' advice

The presence of so many useful components in pink salmon meat did not go unnoticed by doctors. They recommend eating this fish at least once a month. This will allow you to regularly replenish the body with vitamins, microelements and other beneficial substances that protect the body from harmful influences. In this case, the characteristics of each organism must be taken into account in terms of its reaction to seafood.

What does shabby mean?

There is a term called "hound" which is described as a fish that has undergone spawning changes before or after spawning. The meat becomes like a slippery mass of an unattractive brownish tint, and tastes worse than usual.

In stores you can find products made from pink salmon, the packaging of which is marked “fish with spawning changes.” This means that in an individual that has gained strength and weight on the way to the spawning site, after laying eggs, reverse processes are launched. She stops eating, her immune defense is completely switched off, her body does not receive proteins and other useful substances. The fish is still alive, but most vital processes are suspended, and life in nature enters its final stage. An individual that spawns only once acquires an unattractive appearance: the skeleton, jaws, and scales change, which can be seen in photographs on the Internet.

Enterprising fishermen easily catch barely fluttering bodies in large containers and transport the carcasses en masse for further cutting and packaging. If the packaging contains an insignia that it contains products with spawning changes, and the abbreviation “C20” is stamped on the tin can, then this is a thin fish that is better not to eat. The taste of dishes of this type leaves much to be desired. No matter how much this product is baked in various spices, it will not bring any benefit to the human body and will not bring much pleasure.

Contraindications

The usefulness of pink salmon meat is obvious; based on this, there are practically no restrictions. The only important caveat is an allergy to seafood, which is very rare. Also, there are still categories of people, from a medical point of view, who should limit their consumption of pink salmon meat. Eg:

People suffering from gastrointestinal problems.
People suffering from liver and kidney diseases.
Intolerance of the body to iodine and phosphorus.
Allergic reactions to consumption of fish meat.

Similar reactions have been noted, although they are very rare. In any case, proceed with caution when consuming pink salmon meat. To begin with, you need to eat not a lot of fish, and if no negative sensations appear, then you can use it without restrictions. If any negative sensations appear, then it is necessary to use either little or refuse to consume much. Despite the fact that it is difficult to find a product that contains so many nutrients and necessary substances. Alternatively, you can consult a doctor.

Gastrointestinal and liver diseases

When eating fish meat, you should always remember that it is best eaten boiled or baked, and it is much better to use fish raw, because under such conditions it retains the maximum amount of nutrients.

When consuming fried fish, you should also remember that it can result in gastrointestinal and liver diseases. Also, harmful cholesterol begins to accumulate in the body, which can lead to clogged blood vessels or obesity. As a result, troubles in the functioning of the cardiovascular system are likely. There is also no need to overuse salt and spices, which can lead to stomach ulcers or gastritis.