Chum salmon: photo, description, useful properties and recipes

Chum salmon is a bright representative of the genus salmon. It is prized for its tender meat and no less tasty caviar. It is considered a migratory fish, since its main habitat is marine waters, but for spawning it goes to the mouths of rivers. Chum salmon has several species and even races. Despite the diversity, the fish have almost no differences in appearance, and have a similar character and range. The only exception to the rule is the Sakhalin species.

Chum salmon: what kind of fish, how it looks and where it is found

Chum salmon is a marine species, so it is characterized by the usual color for such inhabitants. The body of the fish has a silver color of scales, sometimes with a blue tint or ebb. They are slightly darker and brighter on the back and lighter on the belly. This allows a member of the salmon family to camouflage well from enemies and remain unnoticed during the hunt for prey. Let's note the main features of chum salmon:

• The elongated, slightly elongated, rather massive body;
• a taut, flattened torso;
• the presence of feathers on the fins, shifted to the tail;
• absence of dark spots in the mouth and stripes;
• wide jaw with poorly developed teeth;
• large cone-shaped head;
• scales of medium size on body;
• large tail section with a continuous fin without a notch.

Worth knowing! During spawning, chum completely changes its appearance. The body thickens, expands, increases in size. On the dorsal part of the body the hump is formed. The jaws and even the teeth, which are elongated and slightly bent, become larger.

During spawning, the fish completely changes its coloration. Instead of a silvery fish, you may see a brown, green, yellow, or even olive-colored representative of the salmonids. On its sides there are stripes of crimson or purple, but over time they become darker.

Some specimens reach a large size, the length of which reaches 80 cm and the weight can exceed 10 kg. According to the official information the maximum size of chum salmon is 1.5 m and its weight is 16 kg. But rarely it is possible to catch such a fish. Usually the fish that comes out to spawn is not more than 60 cm in length. It is worth noting that in summer its size is smaller than in winter.

Habitat

Chum prefers salty sea water, so it can not be found in fresh waters. Its main habitat is the seas and oceans or coastal areas. Its main "home" region is the Pacific Ocean. It is not for nothing that it is called a migratory species. When spawning, it leaves the familiar salt water and goes to freshwater rivers, usually looking for the mouths where it left as a fry. It does not like depth, so it rarely swims deeper than 10 m.

Ichthyologists note that only the chum salmon has the most extensive range. In our country it is bred in artificial pools designed specifically for this valuable breed of fish.

Species

As we said earlier, chum salmon is divided into races: autumn and summer. The difference between them is in the timing of spawning, fecundity and size. Autumn fish spawn in the fall. The beginning of spawning occurs in September and ends in November. Fish of this race are larger, their weight reaches 20 kg and their length exceeds 100 cm. It travels long distances - up to 2000 km, which cannot be said about the summer fish. It is clear that such a race is more valuable for fishing.

The summer chum salmon spawns in August and finishes in September. It is small, rarely exceeding 50 cm in length.

Ichthyologists have identified two forms of fish: Asian and North American.

Depending on its range, the fish is divided into 3 species:

• northern;
• Amur;
• Okhotomorskiy.

There is also the Sakhalin species, which we have already described above.

It is worth knowing that once the fish change from a fry to a mature specimen, they go into salt water for a few years and there build up their mass. At first they stick to secluded places near the shore, and then, reaching a length of 35 cm and a little stronger, go on a "journey" in search of abundant food. Such migrations in chum salmon can last long enough - up to several years. But we cannot say that the fish is lonely and swims by itself. It gathers in numerous flocks, which can be quite dangerous, especially during the spawning period.

If zooplankton, larvae and remains of dead fish are enough for a young fish, the adult chum salmon requires more nutritious food, which may be small fish such as herring or smelt, crustaceans, mollusks and others. The average life span is 7 years.

How chum salmon differs from pink salmon

Pink salmonlike chum salmon, belongs to the salmon family. It has a light shade of scales with a bluish cast. During the spawning period, it, like its "brother", changes its color. A characteristic feature is the presence of dark spots on the back and tail.

It is small in size. The meat of pink salmon is more dense and fatty than that of chum, which is explained by its diet. It is abundant and more caloric, although it does not reach a large size.

Let us distinguish the main differences between the two species:

1. Size: chum salmon is larger than pink salmon.
2. Color: chum salmon has a silvery hue, while pink salmon has a light bluish hue.
3. Scale size: pink salmon has finer scales than chum.
4. Meat: pink salmon are fatter and denser, while chum salmon are softer.
5. Size of eggs: chum salmon eggs are larger and brighter than those of pink salmon.
6. Value of caviar: pink salmon caviar is considered richer and more tender, so it is valued higher.

Composition and calories

The usefulness and value of any product is due to its composition. In the meat of chum salmon sufficient minerals, vitamins, acids necessary for the human body, as well as macro-and micronutrients.

Of the vitamins, it is worth highlighting the groups:

• А;
• PP;
• С;
• В;
• E, etc.

It is important that fish contains omega-6 and -3 acids, which help to slow down the aging and deterioration processes of the body, as well as support the normal functioning of certain organs.

Especially want to emphasize the following substances present in the meat:

• iron;
• selenium;
• magnesium;
• potassium;
• phosphorus;
• zinc;
• molybdenum;
• fluorine, etc.

The caloric value of chum salmon is not high. There are only 127 kcal per 100 g of the product. But the caloric value can vary depending on its preparation. For example, if salted it will be equal to 184 kcal, but if fried it will increase several times and will be 225 kcal. This is necessary to know for those people, who are watching their figure and overweight.

In addition, the energy value is quite high:

• protein - 19 g;
• water - 74 g;
• fat - 5,5 g.

Useful properties of chum salmon

General health benefits

Chum salmon can be safely attributed to the category of dietary products, which are completely free of carbohydrates, but there is a lot of protein. The meat is useful for those to whom the health condition imposes restrictions on food intake.

Let's outline the main advantages of the chum salmon meat:

1. Stimulates the work of the brain and the central nervous system.
2. It contains antioxidants, so it has a rejuvenating effect on the body, which undoubtedly leads to improved hair, nail plate and skin structure.
3. Beneficial effect on the cardiovascular system.
4. It improves the visual functions of the person.
5. Thanks to the phosphorus strengthens the teeth, bones, hair and nails.
6. Increases hemoglobin, so it is useful for patients with anemia.
7. Helps the body to cope with infections, colds and other infections and harmful bacteria.
8. It improves the metabolic process in the body.
9. Recommended for the prevention of thrombosis and atherosclerosis.
10. Cleanses the body from sluggishness and unnecessary cholesterol.
11. Improves the overall condition, which entails a mood and well-being, reduces stress.
12. Cleanses the liver and helps the cells of the organ to regenerate faster.
13. Positively affects reproductive function.

Listed here is only a part of the useful and important properties for humans, but there are many more. Therefore, we will consider separately for each group.

For women

The meat of chum salmon and especially its caviar will bring a woman a second youth. They will rejuvenate the skin, restore the lost luster of hair and nails. If to take into account the fact that the fish is low-calorie, then you should not be afraid of extra pounds and spoiled figure.

An important factor for women will be the fact that fish meat contains omega acids, known for their ability to slow aging and rejuvenate the body. Thanks to the presence of methionine, the work of the intestines and liver improves, as well as relieving depression and improving mood.

The caviar containing vitamin E is also useful for women, thanks to which reproductive functions can be improved. It is known that it helps with infertility, which is especially important for those who want to have children.

For men

For the stronger half, especially for athletes, chum salmon is beneficial for muscle mass. Because it contains a sufficient amount of protein, the muscles get stronger and increase in size. In case of various ailments, the fish can quickly put a man on his feet, which is especially important for men.

Dietitians consider the fillet of chum salmon an ideal product for maintaining the normal functioning of the heart and blood vessels. Thanks to the omega-3 and -6 acids, as well as magnesium, the fish can reduce the risk of stroke and heart attack.

For men will be useful not only meat, but also caviar, as it is considered an essential aphrodisiac that can help with sexual impotence.

When pregnant

Chum salmon is on the list of approved fish for pregnant women. Thanks to the composition, it is possible to restore strength and give the fetus everything it needs for proper development. Thanks to valuable elements such as omega-3, the immunity increases and bones are strengthened. The substances contained in fish are vital for the future baby for the proper formation and functioning of the brain and nervous system. Scientists have proved that children born to women who ate red fish during pregnancy, are ahead in the development of their peers.

But we must remember that salted, dried or smoked fish will not bring as much benefit as it can give baked or steamed cooked. Canned foods are also allowed, provided they are of excellent quality.

During lactation

It is known that during the lactation period, i.e. after childbirth, a woman's body lacks protein. And as red fish is easily digested by the body, it is possible to make up the deficit of useful elements in a short time.

For the baby contained in the meat of fish valuable nutrients will be not only useful but also necessary. Thanks to iodine, selenium, calcium and phosphorus, the child will strengthen the skeleton, improve cerebral blood flow, and normalize sleep. In other words, the fish fillet will allow the mother herself to restore her strength, and the baby - to grow and actively develop faster.

Before adding chum salmon to your diet, you should monitor the infant's reaction. If he will not have signs of allergies, then you can eat fish delicacy in moderate quantities. It is clear that it is better to refuse smoked or salted keta, or to take it in small doses. It is better to eat boiled, baked or steamed fish.

For children

It is good for children to give chum salmon. The meat contains all the necessary elements and minerals useful to children. So, thiamine contained in the fish fillet activates the brain, improves performance and immunity. Thanks to phosphorus strengthens bone tissue. Thanks to the vitamin A contained in the fish, the vision improves.

The regular consumption of fish strengthens the body's resistance to various harmful bacteria and infections, including colds.

For losing weight

People seeking to lose extra pounds can boil keta or steam cook it. The latter cooking method makes the meat juicy and very tender. For a spicy flavor, it is best to use the juice of a fresh lemon and herbs. You can bake the fish by putting all the above ingredients in foil. It takes half an hour for the baked fish to be ready.

Nutritionists claim that seafood is not only healthy, but also necessary for losing excess weight. Chum salmon is on the list of allowed foods for weight loss, thanks to its low calorie content and fast digestibility of the meat.

In pancreatitis

A patient with pancreatitis should be cautious about eating seafood. It is forbidden to eat them in any form during an exacerbation of the disease! But in the period of remission it is allowed to enter the diet of fish of moderate fat content, which includes chum salmon. It should not be eaten all the time, despite its valuable qualities. It is better to indulge yourself with small pieces of delicacy less frequently than to suffer then a month from unbearable pain.

Gastritis

Keta with gastritis is not recommended. But if you reconsider the way the meat is cooked, then you can eat it a little bit. Do not eat cooked in batter or crumbled before frying in breadcrumbs fillet. This is especially true for diabetics. But boiled, baked in foil or steamed cooked fillet is allowed to take a patient with gastritis, but not in the acute phase.

Is chum salmon caviar useful?

Undoubtedly, it is useful. Such a delicacy is a treasure trove of minerals, macro- and microelements, vitamins, acids important for humans. Let us list only some of the important properties of caviar for humans:

• replenishes and saturates the body with necessary substances;
• stimulates brain activity, improves memory;
• removes harmful cholesterol and gets rid of toxins;
• Accelerates the healing of tissues at the cellular level;
• normalizes blood pressure;
• Prevents blood clots, strengthens the walls of blood vessels;
• Helps to improve cardiac activity;
• Prevents the formation and development of cancerous tumors;
• regulates blood sugar;
• Prevents varicose veins;
• Accelerates the healing of wounds, abrasions, cuts, etc. on the human skin;
• strengthens bone tissue;
• has other useful properties due to its valuable composition.

How to salt

We offer the simplest recipe. We will need chum salmon caviar, which is preliminarily extracted from the carcass. In the film pouches there are placed the eggs. They should be extracted from there. To do this, we need to rinse the bags in chilled water. It should be salty, as in a fresh liquid eggs can harden. Take 30 grams of salt per liter. After rinsing, rub the film with your hands so that it rolls in your palms, and tear it. Remove the eggs in a separate bowl.

Now we proceed to the preparation of the brine. We need 200 ml of hot water, but not hot, but warm! We mix it with salt. The amount of salt is individual. To test the readiness of the brine, you can throw a small peeled potato in it. If it floats up, it is enough salt.

Pour the brine caviar and leave it to salt. It will take at least 3 hours to pickle. After the time has expired, drain the liquid. Prepare another brine, similar to the previous one, and wash the eggs with it. Sterilize jars with lids and put caviar in them. It is better to use glass jars. Pour the eggs with vegetable oil (150 ml), close the lids and send for storage in the refrigerator.

Harms and contraindications

Fish has virtually no contraindications, but people prone to allergies to it should treat with caution or completely eliminate it from their diet. For example, if a reaction to protein or to seafood specifically has been noticed. It is not worth using chum salmon if there are individual signs of intolerance to the product.

Fried fish in oil is contraindicated to patients who have problems with blood vessels, heart, liver or kidneys. It is better to boil the meat or cook it on steam. This will also be tasty, and most importantly - safe.

How to choose and store

For inexperienced buyers there are some tips for choosing the "right" chum salmon. It is not so easy to distinguish it from cheaper varieties of fish, such as pink salmon, so it is worth listening to the advice of professionals, so as not to be deceived by unscrupulous sellers.

1. Chum salmon is much larger than pink salmon in size and weight. While the average weight of the latter is only 3 kilograms, that of chum salmon will be 5-6 kilograms and more.
2. The meat of fresh young chum salmon is always bright pink.
3. If possible, you should smell the meat. The fresh fish aroma will indicate that the chum salmon was caught recently.
4. It is worth paying attention to the eyes. They should not be cloudy.
5. It is not desirable to choose a carcass with bruises, blemishes, or abrasions.
6. You should try to check the elasticity of the meat. If pressing the carcass, the dent quickly disappears and the fish body takes its original appearance, you can take it. If the dent remains, it means the chum salmon is not the first-fresh fish.
7. Fresh chum salmon has a slippery body surface.

Storing

Depending on the condition of the fish, different storage options are used.

Fresh
Fresh chum salmon can be stored in the refrigerator for no more than two days, then something must be prepared from it urgently, otherwise the fish will be lost. Before you send it for storage, it is necessary to carry out preparatory work, which includes cleaning from scales and the removal of the insides. Then the fish should be well washed, dried with paper towels, put in a separate bowl and covered with a lid. You can use cling film or a clean plastic bag. Salt or the juice of a fresh lemon can be a preservative for storage.

Salted
Salted keta can be stored at home much longer than fresh keta. For example, the shelf life of a lightly salted fish is 3 days and that of a vacuum-sealed salted fish is 1 month. Strongly salted fish can be stored for 30 days.

To extend the shelf life of chum salmon, you can use vegetable oil in which to put pieces of fish or whole carcass. Then the shelf life will increase to 3 months.

You can salt the fish yourself, using all the rules and precautions for salting food products. Properly salted chum salmon cooked by hand, can be stored in the refrigerator up to 25 days.

Smoked
Red fish species are usually smoked either hot or cold. Term of the fish cooked by hot method - 3 days, no more, whereas in the cold-smoked chum salmon - up to 10 days. It is desirable to store such products in paper bags in the refrigerator.

Dried
The dried version is the most reliable. Its shelf life is practically unlimited. Within a year, you can please your housemates with dried delicacy. But for proper storage, you need to wrap the fish in thick paper and send it to the refrigerator on the middle shelf.

Cooked chum salmon
Fish cooked, stewed, or otherwise stored for no more than 2 days. And for rolls and sushi using red fish, the period is even less - 1 day.

Freezing
To freeze the fish, you need to prepare: clean the insides and distribute in packages. You can use foil. In this form it can be stored in the freezer for several months. Defrost should be done only before eating, and naturally. No hot water or microwave, otherwise the fish will lose some of its useful properties and taste. Everything should be done gradually:

1. From the freezer, put it in the refrigerator.
2. Keep it there for several hours, depending on its condition.
3. As soon as the fish starts to show some signs of thawing, take it out of the freezer and let it defrost indoors. The temperature should be at room temperature.
4. Repeated freezing is not recommended, so you should initially package the fish in small pieces before freezing. Then take out exactly the amount of chum salmon that is needed to prepare a particular dish.

How to cook chum salmon well: recipes

There are many ways of cooking. But first we would like to give hostesses a few recommendations, so that their dishes of chum salmon meat will always be successful:

1. The fish is well fried or baked at a high temperature. This applies to the way it is grilled, as well as in batter.
2. When frying fish pieces, it is worth using various herbs, spices, etc., which can enhance the flavor of the meat and give it a special exquisite taste. Such additives include pieces of lemon, sesame, basil, thyme, rosemary, etc.
3. If you buy salted chum salmon in a grocery store, it is better to soak it right away. The manufacturer always uses a large number of various additives, including salt, to extend the shelf life and shelf life of the product. And for humans it will not do any good, but only harm their health.
4. It is recommended to marinate it with olive oil, lemon juice and spices that the family prefers before cooking.

What you should know about meat

Any fish, and especially red fish, is a great product for creating unbeatable culinary dishes. They can be prepared in a variety of ways, including frying, baking, braising, marinating, pickling, boiling, etc. They can be one of the ingredients for salads, vegetable dishes, soups, etc. Fish can be served as a separate dish or as a side dish.

It is worth noting that chum salmon has excellent gastronomic characteristics. To keep the meat healthy and not to lose its valuable qualities, it is important to approach the process of its preparation correctly. Chum salmon is one of the few marine species whose meat (fillet) should not be fried. In the process of frying, not only its useful properties are lost, but the product itself becomes tasteless and dehydrated (dry). If you really want to fry, it is better to use batter. The ideal cooking method would be fish in foil or in closed containers, such as pots.

You can buy chum salmon in different forms: fresh, frozen, chilled, smoked, salted etc. Fresh it can be used to make soups such as fish soup. It can also be used to prepare other hot dishes. Pickled keta can be used as a dish in itself or as an ingredient for a salad or any cold appetizers. Salted fish should be well washed from excess salt, and better to soak a little.

Worth knowing! Not only keta meat is considered a delicacy. Fish roe is not inferior to meat in any way. It is also useful, nutritious and delicious. Compared with other representatives of the red fish, chum salmon eggs are always dense, elastic, and have a bright orange color.

In the oven

Need:

• Fillet of chum salmon - 250 g;
• olive oil - 2 tbsp;
• lemon juice - 2 tablespoons;
• Salt, spices, herbs and pepper - at the discretion of the hostess.

Preparation:

1. First, prepare the marinade: lemon juice stir with oil, add spices and herbs. All salt and pepper.
2. Spread the marinade on the pieces of fish and leave them in this state for 10 minutes. Meanwhile preheat the oven to 180 ° C.
3. Spread marinaded keta on a greased baking tray and send it to the oven. You can put parchment paper on the baking tray.
4. Let wait no more than 15 minutes to cook the fish.

In the pan

You will need to prepare the products in advance:

• chum salmon meat - 700 g;
• Onion - 1 pc;
• broth (fish) - 200 ml;
• flour - 3 tbsp;
• tomato paste - 2 tbsp;
• dry wine - 50 ml;
• citric acid - 5 gr;
• vegetable oil - 100 gr;
• pepper - 1 tsp;
• sugar - 2 tsp;
• salt - 1 tsp;
• Greens - at the discretion of the hostess.

Preparation:

1. We cut the fish into small pieces, salt, pepper it and put it in a separate bowl. Bread the filet in flour and leave it.
2. Put a frying pan on high heat, pour oil on it and fry. Frying time - 10 minutes.
3. Cut the onions into half rings, coat them in flour and fry in a pan with butter. Add tomato paste to the onions, pour in the broth and mix everything.
4. Add wine, citric acid and sugar. Stir.
5. We put fried pieces of fillet in hot mixture, cover the pan with a lid and start to stew the meat on low heat. Cooking time - no more than 15 minutes.
6. Finely chop greens.
7. Take out the keta, lay it on a plate, sprinkle with greenery and serve.

In the multicooker

We will cook steak. You will need:

• 1 chum salmon steak - 1 pc;
• grated hard cheese - 100 g;
• vegetable oil - 30 ml;
• salt and pepper - at the discretion of the hostess.

Preparation:

1. Wash the steak and dry it with a paper towel.
2. Grease with oil, salt and pepper if necessary.
3. Sprinkle the grated cheese on top and put it on the bottom of the multicooker.
4. Put it on the baking plate for 35-40 minutes.

On the grill

Need:

• Chum salmon meat (fillet) - 1 kg;
• ginger - 45 gr;
• mango - 2 pcs;
• Garlic - 3 cloves, can be 4;
• pepper - 2 tsp;
• beer - 400 ml;
• olive oil - 2 tablespoons;
• salt - as the hostess thinks best;
• lemon - 1 pc.

Preparation:

1. Chop the chum salmon meat into pieces of medium size.
2. Prepare the marinade: cut mango and ginger into small pieces, mix them up, add crushed garlic (you can press it in a garlic crusher), beat everything with a blender to get a smooth mixture. Pour in the beer, salt, pepper and mix well.
3. Dip the prepared sirloin slices in the marinade and let them stand for 1.5-2 hours in the fridge.
4. Take out the marinaded keta, put one piece at a time on the foil, sprinkle with oil, wrap. Grill the meat in the foil on the grill for 25 minutes, no less.
5. Take pieces out of foil and put them on the grill again for grilling on each side for 10 minutes.
6. When browned, put the filet on a plate, sprinkle with lemon juice and serve the guests.

What to cook with chum salmon: Recipes

Cutlets

For cooking we will need:

• chum salmon meat - 500 g;
• eggs - 2 pcs;
• Onions - 1 pc;
• mayonnaise - 3 tbsp;
• hard cheese - 100 gr;
• starch - 3 tbsp;
• spices - at the discretion of the hostess;
• salt - 1 tsp.

Preparation:

1. The meat is cut into slices.
2. Grate the onion or pass it through a meat grinder or food processor. Add to the finely chopped fish slices of keta.
3. Add mayonnaise, form the stuffing and leave it to soak for a couple of hours. Grate the cheese on a grater with coarse teeth.
4. Take out the settled minced meat, add eggs to it and knead everything carefully, like a dough. Then pepper and add salt. If you decide to use spices, you can add them immediately to the filling, along with the salt. You should mix the mass until it becomes homogeneous and leave it to "rest" for another 10 minutes.
5. We put a frying pan on the stove, pour the oil and heat it strongly.
6. Spoon the stuffing onto the pan and fry it on both sides. The fire should be moderate.

Everything is ready! Serve to the table, previously decorating with greens. Cheers!

Uha

For cooking you will need:

• chum salmon meat - 500 grams;
• onions - 1 pc;
• potatoes - 4 pcs;
• carrot - 1 pc;
• parsley and dill - one bunch each;
• peppers - 3 pcs;
• salt - as the hostess thinks best.

Preparation:

1. Prepare the fish: clean the scales, get rid of the insides, wash and cut into pieces. We put it in a saucepan with water and put it on medium heat.
2. Dice washed and peeled potatoes.
3. Peeled and washed carrots cut into slices.
4. Peel the onion, wash it and finely chop it.
5. As soon as the water with fish boils, send there carrots, onions and potatoes.
6. Cover the pot with a lid and continue to cook over low heat for 15-20 minutes.
7. A couple of minutes before the readiness add finely chopped greens.

Shish kebab

Need:

• chum salmon meat - 500 g;
• onions - 4 pcs;
• Sweet bell pepper - 1 pc;
• lemon - half;
• salt - at hostess' discretion
• seasonings - 2 tsp;
• soy sauce - 2 tbsp;
• olive oil - 2 tbsp.

Preparation:

1. Wash the vegetables and let them dry.
2. Prepare the marinade: squeeze the juice of a lemon and mix it with soy sauce. Add lemon zest, finely chopped onion, seasonings, oil and salt. Stir everything.
3. Remove the bones from the chum salmon meat, get rid of the skin, and cut the fillet into medium sized pieces that can be put on skewers.
4. Cut bell peppers into small squares and onions into rings.
5. Pour the prepared marinade over the keta, mix everything up and let the filet marinade. Leave the fish in the marinade for 60 minutes. Preheat the oven to 230°C.
6. Thread fish pieces on skewers, alternating them with bell peppers and onion rings.
7. Place the skewers on a form or baking tray, most importantly so that the pieces do not come into contact with them. We send in the oven.
8. While cooking turn the skewers, so that the meat browns evenly on all sides. After half an hour take out the keta kebab.

Terrine of chum salmon liver

The following products will be needed:

• Chum salmon liver - 500 g;
• onion - 1 pc;
• carrots - 2 pcs;
• vegetable oil for frying vegetables;
• butter - 150 grams;
• salt - as the hostess thinks best.

Preparation:

1. Rinse the liver, remove the film from it, get rid of veins. Then we divide it into small pieces.
2. Put a frying pan with vegetable oil on medium heat and heat it strongly.
3. In red-hot oil, put pieces of liver and fry them on high heat on both sides. It is desirable, that there was a crust.
4. Carrot slices. Shred the onion.
5. In a skillet with liver add pieces of butter and cooked vegetables. Pepper, if desired, and salt. We cover the pot with a lid and stew for about 20 minutes.
6. When everything is ready, remove the pan from the heat and let cool. Put the stew in a blender and chop. You can use a food processor or meat grinder.
7. Put the pâté in a bowl and make sandwiches.

Is it possible to eat raw chum salmon?

Of course, it is not desirable to eat raw fish, no matter where it lived before and what it ate. The peoples of the North prepare stroganina from raw fish, i.e. The meat is subjected to the so-called "shock" treatment, which kills all germs.

Chum salmon is a marine species, and salt water is known to contain not so many harmful bacteria and parasites. They do not survive in it. But still it's better to be on the safe side and pickle the fish a couple of hours before eating it. The recipe is simple: mix water with vinegar and lemon juice, salt and put fish pieces in it for 2 hours.

Interesting facts

1. Women make rejuvenating masks from the eggs of chum salmon. But it is worth knowing that you can prepare masks only from fresh caviar, without adding spices and salt. It is better not to use fish bought in supermarkets.
2. If you are planning a noisy party, order chum salmon for your guests or cook the fish yourself. The thiamine in the meat is known to help neutralize the harmful effects of alcohol and tobacco on the body.

Photo of chum salmon fish