Pink salmon is one of the easiest fish from the salmon family to prepare. The main thing is to know how to properly cut pink salmon. After all, high-quality preparation of seafood before cooking is half the success of the future dish.
How do you cook pink salmon?
- 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%
50 votes - 2% of all votes
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%
50 votes - 2% of all votes
Total votes: 2178
18.06.2020
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What tools will you need?
Before starting the cutting process, you need to prepare all the tools that will help prepare the carcass quickly and accurately. To prevent the fishy smell from transferring to other foods, it is recommended to have separate kitchen tools for fish dishes.
Helpers in quality cutting can be:
- Knife. The tool is also called a ham knife. It has a long, narrow, flexible blade shape with a rounded end. The knife allows you to cut large pieces of pink salmon without turning them into small crumbs;
- Scissors. Needed to remove fins and gills. You can also use scissors to cut through strong bones;
- Tweezers. Necessary for removing thin bones from pink salmon;
- Scale scraper. An ordinary knife can also remove scales, but this tool does the job better;
- Hatchet. It will help you cut fish into beautiful steaks, and you can also use it to separate the tail and head of the carcass;
- Cutting board. When preparing seafood, it is better to have a specially designated board, then the smell of fish will definitely not be detected in other dishes.
The presence of the above tools at the owner’s disposal guarantees safe and high-quality thinning of ungutted pink salmon.
What dishes can be prepared from pink salmon?
Pink salmon meat is valued in cooking due to its unique taste characteristics. Pink salmon meat is incredibly tasty and is suitable for preparing a variety of incredibly tasty dishes. Pink salmon is stuffed, stewed, baked, cooked whole or in pieces. There are more than enough recipes, for every taste, for any occasion.
If you bake pink salmon in the oven with various sauces, you get a quite tasty and healthy dish. The meat goes well with various side dishes of potatoes, rice and vegetables. Raw fish retains the maximum amount of useful components, so it is better to marinate it with spices or salt it. In this form, snacks or salads are prepared from it.
Pink salmon is marinated with lemon or orange juice, soy sauce and vegetable oil. Pink salmon meat prepared in this way simply melts in your mouth.
Baked pink salmon with tomatoes
To implement this recipe you will need:
- One pink salmon carcass.
- 3-4 tomatoes.
- 100-150 grams of hard cheese.
- Two onions.
- One lemon.
- Ketchup.
- Mayonnaise.
- Salt.
- Spices.
Technological stages of preparation:
- The fish is washed and cut, removing the head, tail, fins and entrails. The skin does not come off (optional). The carcass is cut into separate pieces, after which salt, spices, and the juice of half a lemon are added and left to marinate for 40 minutes.
- Tomatoes are chopped into cubes or circles, onions into half rings, after which they are mixed with mayonnaise and ketchup.
- A little vegetable oil is poured into a baking dish and pink salmon is laid out on top. Tomatoes and onions are laid out on pink salmon. During the cooking process, a lot of juice will be released, which will prevent the fish from burning.
- Pink salmon is baked in the oven for about 30-40 minutes at 180 degrees.
- 5 minutes before complete readiness, the fish is pulled out of the oven and sprinkled with grated cheese, after which it is again put into the oven for 5 minutes.
- Served on a baking sheet, sprinkled with herbs on top.
Pink salmon is a tasty and very healthy fish. If you use the tips correctly, cutting it up is not difficult. If desired, you can prepare a lot of different dishes from it. At the same time, it should be remembered that it will be most useful when it is boiled (soup is made from it) or baked in the oven. Fried pink salmon is just as tasty, but less healthy and heavy on the stomach.
Salmon fishing has increased markedly recently. Pink salmon, salmon, and other types of red fish have become more accessible, and dishes from them have become part of the everyday home menu. There are dozens of variations of fish soup alone; it is prepared from different parts of the carcass, pink salmon is combined with other fish, vegetables, and cereals. There are special options for the composition of the broth: with cream, dry wine, or from a hearty chicken broth.
For fillet
To properly prepare pink salmon fillet for subsequent salting, you need to carefully separate the fillet from the skin and clean it of all bones. Let's look at how to fillet pink salmon step by step:
- First you need to cut the skin along the back of the individual;
- Next, you need to make a deep cut to the ribs of the carcass along the vertebra;
- Afterwards, you need to pass the knife along the ribs and remove the fillet from them;
- Then you need to separate the fillet in the tail part of the carcass;
- From the second part of the pink salmon it is necessary to disconnect the spinal bone and ribs;
- The fish fillet must be cut from the skin with a sharp long knife after removing the bones with tweezers.
Separating pink salmon fillets is not difficult. After studying the photos with step-by-step recipes, you can cut the fish yourself even without experience. Since pink salmon fillet is not fatty, it can be used for baking in the oven and for salting with vegetable oil and spices.
Taste and beneficial properties of pink salmon
Pink salmon is a prominent representative of the salmon family of fish species, which are distinguished by their unique taste and the presence of a whole bunch of useful substances and vitamins. Pink salmon meat has a pink-red color, but is somewhat dry compared to the meat of other representatives of this family. Pink salmon meat is not suitable for frying or baking in foil. It is better to cook it in the oven with various sauces, resulting in pink salmon meat that is tender and juicy.
Pink salmon is considered a very healthy fish and is recommended for consumption even by pregnant women. This is due to the fact that pink salmon meat contains a full range of microelements that ensure the formation of the human skeleton.
Pink salmon meat contains useful acids, such as Omega-3, which help maintain sugar levels in the human body. Pink salmon meat also contains other acids that have a positive effect on the human body. It is very important that pink salmon meat contains iodine, which contributes to the normal functioning of the thyroid gland, central nervous system and improved memory.
If you regularly consume pink salmon meat, you can protect yourself from the following:
- Hypertension.
- Asthma.
- Allergies.
- Diabetes.
- Arthritis.
- Stomach ulcers.
- Obesity.
Vitamins
Pink salmon meat is rich in the following vitamins:
- Vitamin A.
- Vitamin C.
- Vitamin B1.
- Vitamin B2.
- Vitamin RR.
Microelements
Fish is in great demand due to the presence of such useful components as:
- Yoda.
- Phosphorus.
- Calcium.
- Magnesium.
- Sodium.
- Cobalt.
- Chlorine.
- Zinc.
- Potassium.
- Nickel.
- Gland.
- Manganese.
Calorie content
Pink salmon meat is considered a dietary product because it contains a small amount of calories. There are no carbohydrates in the meat, and the fat ratio is only 40%. 100 grams of pure meat contains 150-170 kcal.
From scales
The scales must be cleaned from the tail to the head. Holding the tail, run a knife or a special scraper against the direction of scale growth. This operation must be carried out from all sides. To make the process faster, you should hold the knife at an angle of 90 degrees. During the cleaning process, you need to rinse the pink salmon to ensure the intermediate result. If the scales are difficult to clean, you can quickly scald the fish with hot water.
Removing scales from pink salmon is not difficult, since the scaly covering does not fit tightly to the skin of the fish and easily comes away from it.
It is better to clean fish in the sink or on a large cutting board.
At the same stage of thinning, you can cut off the fins of pink salmon with scissors.
How to fry in a marinade
Everyone knows that pink salmon is not a particularly fatty salmon fish. And if you fry it, you can end up with completely dry pink salmon. To prevent this from happening, it is best to fry it in a marinade. The taste is rich, and the fish is quite juicy.
The marinade is prepared quickly:
- for 1 kg of fish you need to take 1 kg of onions and 0.5 kg of carrots;
- cut the onion into rings, grate the carrots and fry everything in vegetable oil in a frying pan;
- when the vegetables are almost ready, they need to be salted, peppered, and simmered a little more, but not until fully cooked.
Spread the marinade on a baking sheet and place pink salmon on top. You can add a couple of spoons of mayonnaise, it will be higher in calories, but you will be able to make the dish tastier. When all the ingredients are assembled, sprinkle cheese on top. Place in a preheated oven for 30 minutes. The pink salmon turns out to be very juicy, bright, and aromatic.
How to gut
To gut a pink salmon carcass, you can press it tightly to the table with one hand and carefully cut the belly of the fish. If there is caviar in the pink salmon, you need to carefully remove it. You can pickle the delicacy yourself.
The remaining insides of the sea creature should be thrown away and the carcass should be washed with water. If necessary, you can cut through the ridge with the edge of a knife and scrape the insides from the inside of the carcass. It is necessary to carefully wash off the blood and residues from gutted fish, because due to poor-quality cutting, the taste of the fish can deteriorate.
Preparation
Most often, frozen pink salmon is sold in stores.
Housewives experienced in these matters advise defrosting it before cleaning, but not completely. It will be more convenient to clean the fish in a semi-thawed state. To do this, put the fish in a bag and lower it into a bowl of cold water. After a few hours, the fish will come to the desired state and you can start cleaning it. Another phenomenon that annoyingly interferes with the process can be mucus covering the body of the fish, due to which the carcass will slip out of your hands and become difficult to clean. To get rid of it, you can thoroughly rinse the carcass, then dip your fingers in salt for better adhesion to the surface of the fish. In addition, you can simply rub the skin with salt and rinse it off after 10-15 minutes, this will completely clean the carcass of the slippery coating.
From bones and skin
After the pink salmon has been scaled and gutted, you can further fillet the carcass. Namely, cut off the head and tail, as well as peel the fish and remove the bones.
You need to remove the bones from pink salmon after separating the fillet from the spine. The bulk of the bones will go with it. Pink salmon do not have very small bones, so removing the remaining ones will be easy. Armed with tweezers, simply walk along the entire carcass.
To remove the skin from the fish, you need to place the finished layers with the skin down. Hold the tail of the fillet and make a cut. While pulling the skin towards you with one hand, continue to separate the flesh from the skin with a knife. Separate the fillet from the skin using gentle movements, periodically making sure that there is not a lot of fillet left on the skin. If the skin remains a little on the cut fillet, you can clean the layers with a sharp knife.
How to remove bones from fish
Step 3. Spinal bone
A little about the tools for separating bones. For fish, it is best to take a long, thin and flexible knife. It must cut through the entire width of the abdomen with a margin, and extend beyond it. Then the fillets will turn out smooth, without torn transitions.
If the knife is long, but not flexible enough, then you can also get excellent results with it. But there will be more meat on the bones, that is, fish.))
I cut the fish along the spine
I remove the large spinal bone. To do this, I place the knife under the bone on the thick side where the head was. I hold the fish with my hand in the place where I make the cut, and with effort I move the knife towards the tail along the length of the entire carcass. When cut, the bones crunch. At the tail, I lift the knife with the blade up and cut through the skin.
The bone is separated from the first part
Half the battle is done!
I pull out the big bone completely
I put aside the first part without the big bone, and cut off the backbone from the second half.
Pink salmon without a spinal bone
I pay attention to the fact that my board is clean and dry. Napkins help me with this.
Step 4. Fins
Next comes the scissors. They are easier for me to cut off fins with. Naturally, all this can be done with a knife.
Fins can be easily cut with scissors
I cut off 5 fins. 3 pieces - from the abdomen, and 2 pieces - from the back: a large dorsal fin and a small soft adipose fin.
Step 5: Small Bones
I cut off the remaining long rib bones from both halves.
Removing the remains of bones on the abdomen
To do this, I pry up the bones with a knife and carefully remove them to the edge of the abdomen. I perform this simple operation along the entire length of the fish.
I cut off the small bones remaining on the back
There are small bones left near the dorsal fin - I cut them off with a knife.
The remaining bones along the ridge can be pulled out with your hands or tweezers
The fish has invisible bones along the ridge. I identify them by touch: I pull them out with my fingers. But it’s more convenient to do this with tweezers. This procedure will work especially well for women and men who are used to caring for their eyebrows and do it on their own, not in a salon.
