Pink salmon is a species of migratory fish from the salmon family. The quality of its meat, it is slightly inferior to most of its Pacific counterparts. Pink salmon, whose calorific value is very high, caught in different places on the Far Eastern coast, turns out to be of different fat content. For example, a fish caught in the Amur River is somewhat fatter than the Western Kamchatka one. The fat content in all types of pink salmon is greatly reduced during the mating season, from an average of 10% to 2.2%.
Pink salted caviar is very much appreciated in the market. It occupies one of the leading places in the total number of harvested salmon caviar. In appearance, it is slightly smaller than keto.
Pink salmon, whose calorie content and benefits are quite high, are part of valuable commercial fish. Her meat can be fried, stewed, salted, canned. Pink salmon make wonderful soups. Caviar of this fish is widely used in cooking.
Some inexperienced cooks and culinary experts often complain that pink salmon, whose caloric value has been proved by scientists, is still somewhat “dry.” And indeed it is. Pink salmon meat, especially deep frozen meat, is really lean. But all salmon is like that. However, you should know that almost all the fat in the body of pink salmon is located in strictly defined places: on the abdomen and in the fin area. Such a structure of fish leads to incidents - a piece of fried fillet turns out to be dry, and smoked pink salmon, whose caloric content is much greater, turns out to be quite oily and juicy. These are the structural features of her body.
How to choose pink salmon? For this, first of all, you just need to forget about the existence of fish that have not been in the refrigerator. Only pink salmon can afford fresh residents of the Far East in places of its capture. In the CIS, pink salmon is sold exclusively in frozen form. However, the choice of her meat is quite large. In addition to the usual gutted carcass, you can buy a steak, sirloin, and both on the skin and without it, balyk (back), tesu (ventral). Such wealth promotes diversity in the preparation of fish dishes.
Let's talk about buying whole fish first. On the market it can be found in the form of a whole unsqueezed carcass with his head. Its price, in contrast to the semi-finished products sold, is quite low, but ... Do not forget that during processing about 37% of the carcass will be sent to waste.
A whole carriage of pink salmon gutted for sale, with or without a head, also has some price differences. True, this time they are very insignificant. So this time you should focus on the dish for the preparation of which you buy fish. If you are planning to bake it, stuff it or cook your ear, you should buy fish with your head. Calorie cooked pink salmon practically does not differ from fried or smoked. But if you plan to cut it into pieces for pickling - you don’t need a head.
Fish should be selected carefully. Despite the fact that pink salmon, whose calorie content is not so great, inexpensive fish, however, will be very offensive if you spend time and effort on cooking it, before serving, you will notice that it, for example, is bitter. This happens, as a rule, either with old fish, or with one that was stored in violation of the freezing regime. Unfortunately, unscrupulous sellers often add it to high-grade fish. So when buying, carefully examine your future purchase.
First of all, you should look into the abdomen of pink salmon. It must certainly be pink, but by no means yellowish. If you buy unsqueezed or frozen fish and do not have the opportunity to look inside, examine its head, tail and body as a whole. A “windward” tail will indicate that the fish succumbed to preliminary thawing.
When buying fish, pay attention to its gills. If they have a greenish color or are covered with mucus - therefore, the fish is stale and should not be bought. The presence of cloudy eyes in this case cannot be considered an indicator, since in all frozen fish they are cloudy.
Pink salmon is a nutritious and healthy fish. Introduce it to your diet more often.