Salmon fish: photo, description, useful properties and recipes

Salmon fish are considered delicacies, therefore, dishes cooked from salmon have a special taste. A few decades ago, this type of fish was not so popular, the main reason for this was the high cost of the product. Such seafood was a delicacy, which was consumed on special occasions. Nowadays, however, everything has changed, this kind of fish is much more often present on the tables, served in cafes and restaurants, available for sale in specialized stores.

A wide range of beneficial components have been found in salmon fillets. There are countless options for obtaining dishes from it. Thus, salmon can be boiled, steamed, stewed, fried. However, it is important to study the information about the useful and harmful qualities of such a delicacy, in order to know in which cases the fish will be useful, and in which it is better to give it up.

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

Salmon is a large-sized sea creature, belonging to the Salmonidae. The fish can be up to 150 cm long. Some individuals weigh over three dozen kilograms. The skin of fish is characterized by a silvery color, scales are fine, on the side parts there are dark spots. The fins are colored red. The head is long and the mouth is large. The meat is famous for its nutritional value and excellent taste. The eggs are quite large in size, characterized by a rich orange coloration.

The fish lives in the Atlantic Ocean, is most often found in northern regions, and is artificially farmed in northern Europe, as well as in Norway.

How salmon differs from trout and salmon

Salmon is the common name for individuals in the Salmon family. This group includes salmon and trout. Salmon is called salmon, the meat of which has a bright color. After heat treatment, the color of the fillet does not change.

Trout differs in its smaller size. So, the longest fish can have a length of 1 m, and its weight is up to 20 kg. But more often it is fish of 500-600 gr with the length of 20-30 cm. The meat of such fish is not so caloric and rich. After heat treatment the color is lost, the meat becomes white.

Salmon is more fatty compared with trout. Its fat is evenly distributed throughout the body; in addition, salmon has fewer fat layers. Trout is considered a dietary product, it has much less fat.

Composition and calories

The composition of salmon fillet contains many useful substances. Thus, the seafood is enriched with B vitamin substances. Thiamine is involved in metabolic processes, riboflavin is responsible for vision and retinal perception of colors. Pantothenic acid ensures the metabolism and formation of hemoglobin, pyridoxine increases immunity. Moreover, the compound is useful because it helps to reduce the likelihood of gynecological pathologies in women. For men, however, vitamin B6 is useful in that it helps to cope with the threat of infertility. Cyanocobalamin is a participant in the process of hematopoiesis.

Also salmon contains vitamin E or tocopherol, which has antioxidant properties and is responsible for reproductive functions.

The mineral composition of the seafood is represented by potassium, which is involved in most of the reactions occurring in the body, phosphorus - a substance required for tooth enamel and bone tissue, iodine, which is responsible for the normal activity of the thyroid gland. Magnesium together with nicotinic acid has a beneficial effect on overall health.

In addition, fish found in the omega-3 fatty acids. They are designed to reduce the level of "bad" cholesterol, help cleanse the blood vessels.

There is also melatonin in the salmon flesh, which in combination with pituitary hormone allows restored sleep. The product is rich in easily digestible protein. So, it is enough to eat a small piece of fish to provide the body with the daily requirement for protein.

The caloric value of salmon is only 153 kcal.

What are the benefits of salmon

General benefits

Red fish is a valuable product that has the ability to influence the processes of hematopoiesis. Omega-3 acids reduce cholesterol levels, which helps to prevent atherosclerosis and normalize blood pressure. In addition, this product is a prophylactic against anemia and has a rejuvenating effect due to the presence of melatonin.

The product helps to regulate the levels of stress hormones that lead to cardiac muscle spasms, which can eliminate the symptoms of depression and asthenia, as well as improve mood. The beneficial effects of fish on heart function and vascular health have been noted.

Salmon caviar is also endowed with useful elements, particularly protein, which is easily digested. The components of such a component are necessary for increasing the hemoglobin level, stabilizing blood pressure, normal development and functioning of the whole body. In the fat of salmon caviar a high level of iodine is found. There are no carbohydrates in the red varieties of fish; besides, they do not contain harmful saturated fats. The high concentration of nutrients has a positive effect on the dermis, which is why lovers of salmon and its caviar age more slowly.

Salmon are also characterized by restorative characteristics. In a number of studies, this particular type of saltwater fish has been found to have the highest levels of acids, which aid in the natural aging process. In addition, these components have a beneficial effect on the brain, reducing the risk of developing memory and concentration problems.

For women

For women of the weaker sex, fish is useful because it helps to alleviate the condition during menopause. The effect on the skin is noted. Omega -3 and -6 along with retinol and tocopherol provide faster renewal of dermal cells, hair growth and strengthening.

Melatonin allows to overcome insomnia, phosphorus and vitamin D improve CNS function, stimulate bone development and increase physical endurance.

Another advantage of eating salmon for women is the presence of leptin, which increases the rate of material metabolism, which contributes to weight loss.

For men

Most often it is men who are more susceptible to the development of cardiac pathologies. Therefore, it is useful to them to introduce this kind of fish in the diet. After all, a balanced composition of the product strengthens blood vessels and maintains the tone and elasticity of the capillaries.

Also in salmon there are amino acids that are easily absorbed. This property of the seafood benefits people involved in sports. Red fish helps to restore muscle tissue and promotes rapid recovery from injuries and diseases.

In pregnancy

Despite the rich composition of salmon and the presence of polyunsaturated acids, while waiting for the baby, it is still recommended to limit the use of dishes based on this product. The high allergenicity of fish fillets is dangerous in that it can cause intrauterine harm to the future child.

When breastfeeding

The same restriction applies to the period of breastfeeding. This is due to the fact that red varieties of fish can lead to strong allergic reactions. Specialists advise to introduce salmon and dishes from it in the diet of a nursing woman in small portions. At the same time, be sure to monitor the reaction of the baby.

For children

Fish is a source of vitamins, beneficial acids and mineral compounds for the baby. It is possible to introduce such an ingredient in children's diet from the age of three years, taking into account the state of health. This is because the red variety of fish can cause allergies. For this reason, introduce such a component in the baby's menu should be introduced gradually, exercising caution, otherwise it is possible to harm the child's immature body.

For weight loss

Salmon is widely used in dietary nutrition. It is enriched with vitamins and minerals. The caloric value of dishes made from this fish depends on the method of cooking. This indicator allows the use of this product when it is necessary to get rid of excess weight. Salmon is a low-calorie fish with a balanced composition, which makes it indispensable for diets. In addition, it is poor in carbohydrates. Due to the high concentration of protein the product is excellent for protein diets.

Lightly salted salmon: benefits and harms

This method of preparation allows you to get a delicacy, which is usually served to the festive table. Fish in this form can act as a separate dish or as an additive to a variety of appetizers, salads, sandwiches.

The nutritional value of such a delicacy increases somewhat. This is due to the fact that the concentration of protein increases, as well as the water released because of the salt. Salted salmon is recommended for people who follow a protein diet. The usefulness of this delicacy is slightly lower due to the presence of salt in it.

Weakly salted salmon should not be used by people who have kidney disease, as well as increased acidity.

Is smoked salmon useful?

Smoked salmon contains fatty acids that prevent the development of atherosclerosis and heart disease. It is useful for people whose work is connected with high physical exertion. Smoked red fish is a source of useful micro and macronutrients, as well as a number of vitamins. The constituents of such a delicacy help to strengthen defenses, improve brain function, and restore the body after severe illnesses.

The danger of smoked fish lies in the fact that during processing special fumes are used, which can accumulate carcinogenic substances. For this reason, such a treat should be present in the diet no more than once a week.

Can I eat salmon if I have any diseases?

Salmon has many therapeutic properties. This allows it to be used in the composition of the diet for patients of different categories. Thus, the product can be introduced in the menu for disorders of the nervous system, abnormalities of the cardiovascular system.

For diabetes

With diabetes mellitus, salmon is considered a useful product. When such fish is used regularly and properly, the formation of fat deposits is significantly reduced, and the content of harmful fats is reduced.

Fish has protein that promotes the production of insulin, which is very important for patients in this category. In addition, this protein is easily digested, which allows to increase the immune strength of the body and protect the patient from the development of complications.

Salmon helps to saturate the human body with vitamins and minerals. This is a prevention of the development of diabetes. To benefit from the red fish, patients need to consume about 150 grams of salmon a day.

Diabetics are contraindicated salted fish, canned seafood, fish roe, as well as smoked and fried salmon.

In pancreatitis

During an exacerbation, fish dishes should be excluded from the diet. This is due to the high fat content of this type of fish. The pancreas is known to be the main organ of the digestive tract that takes part in the breakdown of fats.

The period of stable remission is also not a reason to eat salmon. In that case it is better to give preference to less fatty varieties.

Salmon may be introduced into the menu only at full recovery of the pancreas, when the patient no longer needs to take medications. It is allowed to eat fish in a boiled or stewed form and no more than 100 grams.

In case of gastritis.

In salmon there are fat-soluble vitamins and minerals necessary for the body. However, in the presence of gastritis there are some limitations in the application. Due to its high fat content, the product is prohibited for consumption during the exacerbation of the inflammatory process. The restriction applies to all forms of gastritis (with both elevated and reduced gastric acidity).

During remission, such seafood should be introduced into the diet with caution. Allowed only a piece of boiled fillets. It is contraindicated to eat tinned and smoked fish.

With gout

Acute conditions are contraindications to the intake of meat and fish dishes. The food should contain as few purines as possible. These components ensure the synthesis of uric acid. High content of purines stimulates the release of this acid, whose salts begin to be deposited in the joints, leading to worsening inflammation.

When this disease is not recommended to eat fish. This is due to the fact that it contains a lot of purines.

Harm and contraindications

Despite the great benefits of salmon, it can also cause harm to the body. The delicacy is contraindicated in the presence of food allergies to seafood.

It is believed that mercury accumulates in fish when they live in the waters of the Atlantic Ocean. The concentration of this substance increases with the age of the sea creature, which is especially dangerous if the immunity is weak.

Fish that has been frozen several times is dangerous. As a result of such a process, all the useful properties of the dainty are lost.

If you are overweight, you can not eat salmon in a fried form.

How to choose and store

In order to choose salmon correctly, you should first study the information from the label. It should not indicate any extraneous additives. The vacuum packaging should be intact, without damage, the color of the product - from pink-red to red.

If the fish is in stock, it should be stored only in the refrigerator. The shelf life of the seafood depends on the specific temperature. For example, if salmon is bought frozen, it should be stored only in the freezer. If the fish is chilled or smoked, then you can use some rules. So, to preserve the juiciness of salmon, it should be placed in a bowl filled with ice. You can also for such purposes use an ice glaze, that is, put the fish in a bowl filled with water so that the carcasses were completely submerged in water. After that, send the container with the fish to the freezer. As soon as the ice forms, the product should be wrapped in ordinary plastic bags and loaded back into the freezer.

If you sprinkle the fillet with lemon squeeze, it will retain more juiciness.

If salmon was bought in a separate tray or container, you should store it without opening that package. It is advisable to open the lid only before direct use.

The fish should be stored away from foodstuffs. It can be wrapped in foil or food wrap. When opened, the product dries out quickly.

At a temperature of -4 ... -8 degrees it is possible to store salmon for a month and a half. If the storage temperature is 0 ... +6 degrees, then the shelf life of fish is reduced to 1 month. Thus the countdown is counted from the day of packaging delicacy, usually it is specified on the container.

Can I freeze slightly salted salmon?

Salmon can be frozen. The degree of saltiness in this case has no effect on the shelf life in the freezer. In this case the fillets should be sliced and packed in bags in such a way that one portion is enough for one time. Before freezing the filet should be moistened with 3% vinegar, or, better yet, with a solution of lemon juice. After that the meat should be treated with olive oil.

How to properly clean and dress salmon

The first thing to do is to clean the fish from scales. Then thoroughly rinse the carcasses with water, cut them and remove the guts. Remember about the film in the abdominal cavity, it must also be removed. After that the salmon should be washed again.

Now separate the head, fins and tail. Be careful not to get pinched when doing this. Then cut the top part of the carcass across and divide it into slices of a few centimeters. These slices are good for a steak. Cut the lower part along the backbone. If there is meat left on the bone, it can be used to make soup. From pieces of meat it is necessary to remove the rib bones.

How to salt salmon at home

To date, there are many manufacturers, whose activities are aimed at the preparation of canned and preserves. The quality of such products can be different. Experienced housewives are used to preparing it with their own hands at home. Different parts of salmon are used for salting, but most often the belly of the fish is used for this purpose, considering that the main benefit of such a product is concentrated here. The classic recipe for the preparation of salted fish is quite simple.

You need 1 kg of fish fillet, 2 tbsp. salt, 1 tbsp. sugar and some black pepper. First you need to wash the meat and dry it. Then pour half of the specified amount of sugar, salt and a little pepper on the bottom of the dish. Now put the salmon skin side down. On top of the meat spread the rest of the spices. Cover the dish with clingfilm and put it in the fridge for 12-15 hours. At the end of the specified time, take out the dishes, turn the pieces of fish and send back to the cold place. Lightly salted salmon is ready to eat after 24 hours.

How to cook salmon: recipes

The way of cooking salmon depends on the taste preferences and culinary abilities of each hostess. There are quite a few recipes that allow you to get delicious and healthy dishes. It is not easy to dress such fish, but the result is worth it, because the result will be a dish of excellent taste, which will also be of great benefit to the body.

In the oven

This variant of cooking a delicacy is excellent for those who watch their weight. Additional components can be chosen at your discretion. For cooking fish in the oven, only the meat is used, the head with the tail is set aside for the first course. It should be noted that during cooking, almost all the healing properties of the product are preserved. Red varieties of fish are combined with sauces on a creamy and dairy basis, so they are often baked exactly with cream.

So, you need 200 g of salmon fillets, 50 ml of olive oil, 100 g of cream, onions, bay leaves, pepper and salt to taste and 2 tablespoons of mustard in grains.

To start, dry the well-washed fish, put it on parchment paper, spray it with olive oil. After that, send the fish in an oven heated to 180 degrees, until ready. In the meantime, fry the onion until golden, add all the remaining ingredients and bring the mass to a boil. Strain the sauce and pour it over the salmon. The dish is ready to be served.

In a pan

Probably everyone loves freshly fried fish, because it is so delicious, especially if we are talking about salmon. To prepare such a dish is very easy. Of the ingredients you need only the fish itself, as well as vegetable oil and salt and pepper to taste.

The cleaned carcasses should be cut into steaks, the thickness of which does not exceed 2 cm. Salt and pepper both sides of the steaks. Heat a frying pan, heat the oil well and put the prepared pieces of fish in it. Fry on high heat until golden brown. On average, it takes 2-3 minutes to fry one side. Fried salmon can be served.

In the multicooker

To cook salmon with the multicooker and get a delicious dish in the end, you should know about the secret ingredient. So, if you stew the fish in cream, it will acquire an unusual flavor and aroma.

First, you need to prepare all the products. In this case, you will need 500 g of salmon, 300 ml of cream, the fat content of which is 20%, a few sprigs of dill, as well as spices to taste.

You should wash the defrosted or fresh fish under water and remove the excess moisture. All slices of delicacy should be rubbed with pepper and salt. Also prepare in advance and finely chop dill. Now put the slices of red fish in a bowl of the device. In this case, it is not at all necessary to use vegetable oil to treat the container. Next, pour the fish with cream. After that, turn on the function "Stew".

It usually takes no more than 20 minutes to cook such a dish, provided that the lid of the multicooker is closed. Cooked salmon can be served with fresh vegetables and dill.

On the grill

To get a real steak on the grill, it is recommended to use an open heat. Charcoal is best for this purpose. You can also cook the seafood in a pan, but the light smell of smoke will give the dish a delicious taste.

You will need 1 kg of red fish, 40 ml of sunflower oil, spices in the form of herbs, salt and pepper. For the sauce you need to prepare 200 g of low-fat sour cream, lemon juice, fresh herbs and a few garlic cloves.

Cut the salmon into small slices, drizzle with oil, sprinkle with pepper and salt. Here add a squeeze of one lemon. Billet should marinade for 20 minutes. After that the fish can be put on the grill and fried on both sides until the surface is reddish. Ready dish perfectly combined with fresh vegetables and rice.

On the grill

Cook salmon on the grill is very easy. The result will be a delicious, nourishing and healthy dish.

Ingredients: fish, mayonnaise, lemon, onions, herbs and spices.

First you need to prepare the fish. Preparation consists of washing it, removing the insides, fins and excess moisture. After that, in a small container, mix the remaining ingredients. With the resulting marinade to treat pieces of fish. In this form salmon should marinate for several hours. Now light the coals, smear the grill grate with onions. This is done to prevent the pieces of fish from sticking. Next, place the seafood slices so that there is space between them. It takes 15 minutes to fry one side, after which you can turn the grid and fry the other side. As a garnish, you can use vegetables, which can be fresh or grilled on the coals.

What can be cooked from salmon: Recipes

Salmon is a very tasty and healthy kind of fish. It should be included in the diet to enrich the body with many valuable substances. From such a product you can get a great variety of delicious and nutritious food for both regular and festive table.

Salad

For the salad you will need the following components: 100 g of red lightly salted fish, 2 boiled eggs, 100 g of hard cheese, 1 tomato, 4 lettuce leaves, 6 tbsp of mayonnaise.

Cut the salted salmon into small cubes. Eggs also prepare, while separating the whites from the yolks and rubbing them on a grater. Cut the tomato into small cubes.

Then lay the dish in layers. Lettuce leaves will be the first layer. Put the fish on top, then egg white and make a mayonnaise net. The next layer is grated cheese. Put egg yolk on it and make mayonnaise net again. At the end add slices of tomato, and then smear mayonnaise again. The salad is very light and soft.

Fish soup

To prepare the first dish is usually used belly, head and tail of salmon. All these parts should be washed and placed in a pot. Pour cold water over the meat, then cook with one whole onion. If foam appears, it must be removed. Also add carrots, potatoes and spices to the pot with fish. Cook the dish until the vegetables are ready. Before serving, it is recommended to season the soup with herbs. The benefit of such a delicacy lies in the fact that the fish in this case undergoes the most gentle method of heat treatment - boiling. This allows you to save a lot of useful qualities of the product.

Cutlets

Ingredients: 0.5 kg of fresh red fish, 200 g of hard cheese, parsley greens, egg, salt and paprika.

Purified fish meat should be passed through a meat grinder or blender. Drain the liquid and wring out the minced meat.

Rub cheese on a coarse grater, finely chop herbs. Now mix all ingredients, add an egg and season with spices. Then knead the mince until a homogeneous consistency.

After that, butter the baking dish, on which to place the formed cutlets. It is recommended to put a little grated cheese inside the minced fish cakes. Bake the dish in the oven at 200 degrees for 10-15 minutes.

Roll

Such a dish looks very spectacular on the festive table. For the fish roll you will need 200 g of lightly salted red fish, 150 g of frozen spinach, 100 g of grated hard cheese, 5 chicken eggs, 200 g of cottage cheese, herbs as desired.

First, defrost the spinach and chop it. The eggs should be beaten into a foam. Add cheese and spinach. The resulting mass of salt and pepper. Next, preheat the oven to 200 degrees. Cover a baking dish with special paper and spread this mixture in a thin layer on it. Send the tray to the oven for 10 minutes, then cool. Then place an even layer of cottage cheese, fresh herbs, and on top of the salmon on the entire surface of the base. Now roll it all up into a tight roll and put it on the transparent film.

This roll is tightly packed and sent to the refrigerator. After an hour it can be eaten, but it is better to wait a few more hours to soak it. Before serving, carefully slice the roll into thin slices.

Sandwiches

The necessary products: bread, salted salmon, cream cheese and herbs for decoration. First you need to take toasted bread and using a special mold or an ordinary glass cut out blanks for sandwiches. The resulting pieces of bread smeared with cream cheese, put greens on the edges, roll a piece of salmon and place it on top. This snack is made quickly and easily.

Shish kebab

If there is no charcoal grill or if you cannot go out in the countryside, you can use ordinary wooden skewers and cook kebab in the oven. In addition to fish, we need vegetable-based oil, soy sauce, a few cloves of garlic, dried dill, lemon, bay leaf and black pepper.

First you need to prepare the salmon by cutting it into cubes. Next, chop the garlic, put it in a bowl, and squeeze the juice of one lemon here. Also add black pepper, dried spices, a bay leaf and a couple of spoons of olive oil. Instead of salt, soy sauce is used. It will be enough 4 tbsp. In the resulting marinade to put the fish and mix everything gently, so as not to damage the meat. Such a delicacy should marinate for at least half an hour. Then string it on wooden skewers, which you can easily find in any store. Of course, the best way to make such a kebab is to grill it on the coals, but it will also be delicious in the oven. In this case, it takes no more than 20 minutes to cook. The temperature of the device should be 220 degrees.

Mousse

Such a delicacy is suitable for making sandwiches or filling profiteroles. So, to make the mousse you need 200 grams of cream cheese and the same amount of lightly salted salmon, as well as half a lemon and ground black pepper to taste.

The best way to make mousse is to use a blender bowl. In this bowl put cream cheese and salmon, cut into pieces. Here, also squeeze the juice of the lemon. At the same time, it is important to taste the preparation, so as not to overdo it with lemon. Next, grind the mass with a blender until it forms a puffy mixture. The resulting mousse is peppered and, if necessary, salted. Serve such a dish cold.

Is it possible to eat raw fish

First of all, it should be noted that eating raw or improperly cooked fish is dangerous to be infected with parasites. Salmon can be eaten raw, but only if a person is sure of its quality, otherwise it is possible to get a number of diseases. Worms are known to have a negative impact on the cardiovascular system, the urogenital system, the musculoskeletal system, the nervous system, etc. In addition, reduced immunity, which becomes the cause of a number of diseases. Parasites are able to attach to internal organs.

It should be noted that it is in raw fish that there is a high level of chemical elements.

Interesting facts

1. Previously, such a variety of red fish as salmon was caught in such quantities that it did not belong to the delicacies. Thus, in some literary sources wrote that in Scotland, during the hiring of labourers sometimes even told people specifically that they would not be fed with such fish very often.
2. The salmon can pick up the smell of its native body of water at a distance of 700-800 km from its mouth.
3. In ancient times salmon was one of the basic foodstuffs, thanks to which the Russian people managed to develop the northern parts of the continent. In memory of this, salmon is called on the Belomorsky channel simply fish, as a sign of the greatest reverence.
4. During the spawning period salmon can lay up to 25 thousand eggs.
5. After spawning, such a fish loses half of its body weight.

Photo of salmon