Nerka is oily. Sockeye salmon what kind of fish: a detailed description. habitual habitats

The Salmon family unites many various kinds fish. All of them have their own names, and some are so similar to each other that they are often confused. Be that as it may, Salmon are a source of food and are of great interest in this regard. To figure out which is better, sockeye salmon or coho salmon, you should compare taste qualities both fish. These are the classic representatives of this family.

Differences between coho salmon and sockeye salmon

Kizhuch is one of the largest representatives of the Salmon family. He lives in the waters Pacific Ocean. Its weight can reach 15 kg. Other features:

• The body is elongated, grows up to 1 meter.
• The scales of coho salmon are light, quite bright.
• The head is massive, the mouth is especially noteworthy.
• The forehead is raised high.

Moving in the water, this fish shimmers with all the colors of the rainbow due to the numerous bright scales. Top part head green with a bluish overflow. There are irregularly shaped black spots on both sides of the body.

Sockeye salmon is also a representative of the Lososevs but it weighs less. It does not exceed 3.5 kg. The body length also rarely reaches more than 80 cm. In appearance, sockeye salmon resembles chum salmon. However, the latter has a large number of stamens on the gills, which is not found in sockeye salmon.

Fish habitats

Speaking of trout, people often combine any species of fish belonging to the salmon family and living in freshwater reservoirs. In fact, this group includes many species. This fish is a char, characterized by small size, chum salmon, chinook salmon.

Coho salmon habitats may differ depending on the specific species. The Japanese and Americans call it Silver Salmon. On the territory of Asia, or rather, in the Anadyr River, other species live. Sometimes you can find such a fish in Hokkaido. Far Eastern coho salmon is found in Kamchatka.

Another variety is concentrated in large numbers near the coast of North America from the Pacific Ocean. Here it can be found from the coast of California all the way to Alaska. The North American coho salmon, which lives near the North American continent, is much larger in size compared to its Asian counterparts.

Spawning of coho salmon is observed in the fourth year of life. Freshwater species are ready for breeding already in the third year of life. Coho salmon moves to freshwater reservoirs at the beginning of summer. Spawning continues until December. Depending on the choice of time for spawning, this fish can be divided into several varieties. These are summer, autumn and winter types of coho salmon.

Summer hybrids spawn in August. Autumn start breeding in mid-autumn, and winter - in early January. You will never see coho salmon in the lakes during the spawning period. It is always present in the rivers during this period.

The sockeye salmon lives most often in various parts Kamchatka. Also her favorite territories are:

• Alaska;
• the Taui and Okhota rivers.

For sockeye salmon fishing, standard amateur gear is used. But in order to go hunting for this predator, you need to obtain the appropriate permission from the state authorities. Behind last years uncontrolled catching of this fish has led to a decrease in its population.

Fillet taste qualities

Coho salmon fillet is very useful, as it is rich in B vitamins. It is included in various diets. It contains calcium and potassium, as well as other trace elements. Coho salmon fillet can be eaten by all people without exception, regardless of age. But despite all these favorable factors, it cannot be called dietary.

Compared to it, sockeye salmon is often recommended for diabetics, as it is able to normalize blood glucose levels. Like coho salmon, it contains a large amount of B vitamins and various trace elements. Sockeye salmon meat normalizes the condition of the skin, soothes overexcited nervous system and reduces inflammation in the digestive tract. It contains phosphoric acid and fluorine, which affect the metabolism in cells.

Coho salmon fillet is considered more refined. It is often used in haute cuisine. But this does not mean that housewives cannot cook it at home.

The fillet is very tasty, most often it is used for second courses. The sockeye salmon has a peculiar fillet. Its taste is especially well revealed when adding the most ordinary salt.

Of course, there are certain contraindications to the use of these types of fish. Certain restrictions are imposed on people with gastritis, cholecystitis, hepatitis. Also, do not consume them in large quantities if a person has been diagnosed with kidney failure. Both of these fish are quite fatty, so lactating women should be careful when eating their meat.

Comparison of other characteristics

There is often discussion as to which fish is fatter. Coho salmon contains about 48% fat per 100 g. Sockeye salmon has 8% less fat. Both of these fish have delicious caviar that can also be eaten. Sockeye salmon eggs are different average and have a bright scarlet hue.

If you pickle such a product, it will acquire a rich taste with a slight hint of bitterness. The coho salmon caviar is smaller. Raw, it has a mild taste. After salting, the caviar becomes tender. If you focus on the reviews of connoisseurs of these products, coho salmon caviar is more delicious.

It is difficult to choose which is better - coho salmon or, for example, salmon, since a lot depends on the taste preferences of a person. Both of these fish receive rave reviews from customers and are equally successful. It is rare to hear people say that they are disappointed in the taste of the exquisite fillet of these salmon. It is also often compared which is tastier: coho salmon or chum salmon. There is also a lot of talk about whose caviar is better. Again, opinions are divided on this point. Chum salmon caviar is coarser-grained, while coho salmon caviar is small and has a spicy bitterness.

You can understand what is tastier - coho salmon or sockeye salmon, based on reviews. In most cases, coho salmon becomes the undisputed winner. If you try to answer the question of which is better - sockeye salmon or salmon, more positive reviews are found regarding the second fish.

Healthy and tasty recipes

Coho salmon can be fried on the grill, like shish kebabs. Many lovers of meat kebab, having tried such a dish, prefer the latter. This fish is quite tasty and salty. But you can also smoke, marinate and even boil such fish. Gourmets prefer to cut the fish into steaks and bake on the grill.

Sockeye salmon is also quite tasty if smoked. Salted, it is also quite tasty. But here it is important to strictly follow the recipe and select the optimal amount of salt. Sockeye salmon can be baked and steamed.

To make coho salmon steaks, it is cut across the carcass. The optimal thickness of the pieces is at least 3 cm, otherwise the fish will lose the essence of its taste. The tail and head are used to make fish soup, so they are never thrown away.

Rub the steaks with a mixture of salt, red pepper and other seasonings to taste. After that, spread them on the grill and leave for 10 minutes. The fish must be turned regularly during the process. It is also important to periodically water the pieces. lemon juice for a fresher taste. The finished dish is served to the table with vegetables and herbs. It can be served with champagne or dry white wine.

The head and tail are washed under running water and poured with three liters of water. Bring to a boil, then reduce the heat and continue to cook for another 30 minutes. At this time, vegetables are being prepared.

To prepare fish soup you will need 3 large potatoes, 1 medium carrot and 3 heads onion. They are crushed, cut into cubes and added to the broth. Carrots can not be cut, but grated.

To make the soup more satisfying and thick, some housewives add half a glass of semolina to the broth, but you don’t have to. By the way, in addition to the indicated parts of the fillet, you can cook whole fish for fish soup. Pepper and salt are added to taste. And also a few minutes before readiness put a bay leaf and chopped parsley and dill.

Do not immediately serve the ear as soon as it is cooked. Gourmets recommend leaving it for half an hour. Thanks to this, the soup will be well infused and will contain much more extractive substances that improve appetite. Ukha is always served warm with greens.

Coho salmon is in greater demand than sockeye salmon. Evidence of this is also the cost of these fish in the markets. Coho salmon is three times more expensive than sockeye fillet. Therefore, if you have the appropriate financial capabilities, it is better to opt for the first option. Many nutritionists claim that coho salmon is more useful than sockeye salmon.

Sockeye salmon is a fish representing the salmon family, a genus of salmon living exclusively in the Pacific basin. This is a very valuable commercial fish species, which is also an object of amateur and professional fishing.

Appearance

Sockeye salmon fish has an appearance similar to that of chum salmon. Therefore, they are often confused. On the first photo you can see how the sockeye looks like, and on the second photo - chum salmon. True, they are very similar to each other?

Sockeye salmon differs from chum salmon in the number of gill rakers located on the first arch of the gill. If chum salmon cannot have less than 18 and more than 28, then sockeye salmon always has more than three dozen of them. Moreover, adults of this species of fish are smaller compared to chum salmon. The maximum body length of the fish is at least 80 centimeters, and the maximum recorded weight was 7 kilograms and 700 grams (average weight ranges from 1.5 to 3.5 kilograms). In chum salmon, the body length can be up to 1 meter, and the mass can be 17 or more kilograms.

Distribution and habitats

Sockeye salmon is a genus of Pacific salmon: that is, this type of fish lives exclusively in water bodies belonging to the Pacific Ocean. On the territory of Russia, sockeye salmon is found in rivers flowing on the Kamchatka Peninsula and on Sakhalin Island. The number of sockeye salmon is large in the Kamchatka River, in its tributaries, as well as in the streams that flow into the Ozernaya Bay. Within the American mainland, this type of fish is found in the waters of the Alaska Peninsula, as well as in rivers up to California. In the waters of Asia, it is found from the Anadyr River to the island of Hokkaido.

The passing form is also called krasnitsa, or red. There is also a residential lake form, which is called kokanee: it is a self-reproducing fish. There is also a dwarf residential form of sockeye salmon, which is found in the lakes of Kamchatka, North America and Japan. It does not roll into the sea, and its spawning occurs simultaneously with the red-haired one, with dwarf individuals sharing spawning grounds with it. Sockeye salmon passes from migratory to residential form, provided that there is enough food in the lake for permanent residence in its waters.

Diet and reproduction

The sockeye during the spawning period changes its usual appearance, acquiring the so-called marriage outfit, the photo of which you can see below. In this form, sockeye salmon cannot be confused with anyone: the color of the body becomes bright red. According to one version, this is due to the peculiarities of nutrition. She uses very fatty crustaceans - kalanids. They contain a red pigment, which colors the body of the sockeye salmon.

Individuals usually reach sexual maturity at 5 or 6 years of age. During the spawning period, sockeye salmon in schools rises along the rivers to the places where it was born. The path to their native places is very difficult: sockeye salmon have to crawl over sharp stones in the shallows. This is used by predators: birds, bears and other animals. They wait for fish in convenient places and, catching it from schools, immediately eat it, as in the photo.

Sockeye salmon starts to go to the rivers in May, the spawning period lasts from 2 to 3 months. Individuals break into pairs, and then they look for a place ideal for building a nest: the built nest has a round or oval shape with a recess of up to 15–30 centimeters. Only at depth is caviar safe, as waterfowl, bears and other representatives of the ichthyofauna like to eat it. A photo of caviar is presented below.

Females lay large bright red eggs in the amount of 3000-4000 eggs. Then the male waters her with milk, and the female buries the nest with sand. After spawning, individuals die, and larvae begin to hatch only 7–8 months after spawning. It happens towards the end of winter. The fry live in the lake for several years, feeding on zooplankton and benthos.

The meat of sockeye salmon is colored bright red. It is highly valued for its taste and high nutritional value. Sockeye salmon is an object of fishing. The annual world catch is approximately 150-170 thousand tons, and the catch within Russia is 15-30 thousand tons.

Sockeye salmon is a red fish belonging to the Pacific salmon family. It is often confused with salmon because of its similar shape and size. But sockeye salmon meat is much tastier, has a bright red color and low calorie content, if cooked correctly.

Fish belongs to the delicacy dietary products. Pediatricians recommend including sockeye salmon cooked in a double boiler or slow cooker in the diet of babies. The uniqueness lies in the nutritional value - with a relatively low calorie content (only 157 kcal per 100 grams), it contains a lot of proteins and fats.

The nutritional value baked sockeye salmon per 100 grams

• calorie content 153 kcal;
• proteins 19 g;
• fats 8 g;
• carbohydrates 0.2 g.

In cooking, the fish is not capricious, and there are a great many ways of cooking: sockeye salmon makes a delicious balyk, a wonderful fish soup, it is salted, smoked, fried, cutlets are made, baked.

Whole sockeye salmon in the oven in foil with herbs and fennel

More often, sockeye salmon is cooked in portions, in the form of steaks or fillets, but there are tasty and quick recipes holiday dish- sockeye salmon can be baked entirely in the oven. The recipe is for gutted fish weighing about 2.5 kg. It is allowed to leave the head and tail outside the pan.

Ingredients

Servings: 10

• red salmon 2.5 kg
• potato 1.5 kg
• fennel 6 pcs
• lemon 2 pcs
• olive oil 2 tbsp. l.
• salt, pepper to taste
• dill, parsley, tarragon for decoration

per serving

Calories: 154 kcal

Proteins: 19.8 g

Fats: 8.2 g

Carbohydrates: 2.5 g

55 min. Video recipe Print

First, prepare the pillow - cut the unpeeled potatoes into circles, salt and put on a baking sheet. Arrange the fennel roots on top. Fennel cut into 2-4 parts. Water everything vegetable oil. The pillow is ready, you can go fish.

Clean the salmon, wash and dry. On both sides, make 6 vertical cuts 1-2 cm deep. Rub well with salt and pepper.

Finely chop the dill, parsley and tarragon, mix the herbs well with lemon juice.

Thoroughly rub the sockeye salmon with this mixture, paying attention to the cuts. smear olive oil. Carefully arrange the fish on a bed of potatoes and fennel.

Filling for the belly - lemon, cut into circles, and a mixture of finely chopped herbs (dill, parsley and tarragon).

Load the baking sheet into the oven, preheated to maximum and cook for 15 minutes. Then lower the temperature to 180 degrees and bake for another half an hour.

Sprinkle the finished dish with lemon and olive oil.

Dietary baked sockeye salmon

The recipe is suitable for kids and people who are watching their weight.

Ingredients:

• Sockeye salmon - 1 piece;
• Salt and pepper - to taste;
• Lemon - 1 pc.

How to cook:

1. Clean and rinse the carcass well, cut into fillets or steaks.
2. Pat dry with paper towels, season with salt and pepper, if desired, and drizzle with freshly squeezed lemon juice.
3. Wrap carefully with foil so that there are no gaps or tears, and put in a preheated oven to 180 degrees.
4. Bake sockeye salmon at a temperature of 180 degrees for about half an hour.

This is a basic recipe for baking sockeye salmon, the meat is very tender and juicy. Based on this method, baked fish is prepared with vegetables, lemon slices, and various sauces.

Baked stuffed salmon

Gorgeous, very unusual recipe. Such a fish can surprise even the most demanding gourmet.

Ingredients:

• Sockeye salmon - 1 piece;
• Shrimps - 1 kg;
• Forest mushrooms- 1 kg;
• Juniper berries - 50 g;
• Garlic, salt, pepper - to taste.

Cooking:

1. Gut the sockeye salmon, clean it, carefully separate the meat with bones from the skin. Cut the meat and set aside.
2. Peel a kilo of large shrimp. Rinse wild mushrooms and cut. Shrimps with mushrooms mix and lightly fry over high heat.
3. Add juniper berries, chopped garlic, salt, pepper to the chopped fish fillet. Mix everything thoroughly and put this mixture into the fish.
4. Top with the sautéed mushroom and shrimp mixture. Carefully place the workpiece in a culinary envelope.
5. Bake for half an hour at a temperature of 220 degrees.

Video recipe

How to pickle sockeye salmon at home

The sockeye has nice feature- she will not take more salt than required, due to her fat content. It's impossible to oversalt it.

dry salt

Ingredients:

• Sockeye salmon fillet - 1 kg;
• Salt - 1 tbsp. l.;
• Sugar - 1 tbsp. l.;
• Favorite spices - 2 tsp.

Cooking:

1. Mix thoroughly and pour part of the mixture on the bottom of the salt container.
2. Lay out a layer of the fillet and cover with the mixture, put the second fillet on top and sprinkle with the remaining salting mixture.
3. Put in the refrigerator for 2 days.

Salting in brine

1. Carefully release the caviar from the films and rinse.
2. Put it in a convenient container and pour cold brine for 1 hour.
3. After an hour, put the caviar in a colander and rinse thoroughly.
4. Home salted caviar is stored for a maximum of 2 days.

Sockeye salmon - what kind of fish, where it lives, what is useful

Sockeye salmon is an inhabitant of the Pacific Ocean, found off the coast of Kamchatka, in Alaska, in the Sea of ​​Okhotsk and on Sakhalin. It stands out among other fish of the salmon family by its large size (average weight of an individual is 2-4 kg). The meat has a bright red color and a rich taste due to kalyanids - red crustaceans, which are the main source of its nutrition.

The meat of red fish is very healthy, it contains many vitamins and minerals. But it is sockeye salmon, with such an abundance useful substances, has a low calorie content. Its meat contains many fatty acids and antioxidants, which have a general strengthening and rejuvenating effect on the human body as a whole. Fluorine and phosphoric acid are present in large quantities, which are responsible for the strength of teeth and bones.

Sockeye salmon is one of the most famous species of Pacific salmon, also called red fish for its unusually bright color. Sockeye salmon belongs to one of the most valuable varieties of fish, but it can surprise not only with its culinary advantages - its biology is no less interesting. The closest relatives of red fish are chum salmon, chinook salmon, coho salmon, sim and pink salmon, and more distant are real salmon.

Sockeye salmon, or red fish (Oncorhynchus nerka) during spawning: male on the left, female on the right.

Adult sockeye salmon live in the northern part of the Pacific Ocean: from the Bering Strait in the north to the latitude of California in the south. They prefer cooler areas of the ocean than other types of salmon.

Adult sockeye salmon in oceanic attire.

Fish of oceanic populations can reach a maximum length of 80 cm. Their body is moderately elongated, cylindrical in cross section, with medium-sized fins. It is covered with small, but clearly visible scales. Adults have no teeth. The coloring of the sockeye is white with a dark gray back, and there is not the slightest hint of a red tint in it! If anything reminds of the popular name of sockeye salmon, it is its meat. It has the brightest color among all types of salmon: not orange-pink, but rich scarlet. The secret of this coloration lies in the diet of fish. Adult sockeye salmon feed mainly on crustaceans, especially often eating fatty kalyanid crustaceans. The red pigment kalyanid accumulates in the muscles of the fish, coloring them.

Salmon fillet.

Ocean flocks of sockeye are not too conspicuous, but everything changes with the advent of spring. During this period, they move to the coasts of Alaska, British Columbia, Chukotka, Kamchatka, the Kuril and Commander Islands, where they enter large rivers in May-June. During the journey, the appearance of the fish changes beyond recognition. Their skin becomes so rough that the scales seem to sink into it and become invisible, so sexually mature red fish seem smooth-skinned. The jaws of males are curved, and representatives of both sexes acquire rather large teeth. During this period of life, the curved jaws of males from females can be distinguished unmistakably.

A male (right) and female (center and left) sockeye salmon move towards a spawning ground in Kuril Lake, accompanied by a flock of golomyankas. On the body of one of the fish, a wound is visible, probably left by the claws of a bear.

The color changes the most: usually the body of the sockeye is painted in an intense red color, and the head, pectoral and caudal fins are olive green.

A flock of red fish is visible in clear water from afar.

Variations are also possible, when black dots are mixed with red or the back becomes olive green.

This flock of red fish stands out among relatives with a darker color.

The spawning course of sockeye salmon is one of the most impressive wildlife phenomena! Even now, when commercial stocks have decreased, schools of many thousands of sockeye salmon are clearly visible when moving against the current, and in the past there were so many red fish that they literally filled the rivers during the course, propping up the banks.

School of red fish in the Adams River (British Columbia, Canada).

When traveling to spawning grounds, these fish overcome strong currents, almost crawl along pebbly shoals, jump over rapids up to 1 m high.

In the Adams River, as well as in other spawning grounds, sockeye salmon accumulate in shallow areas with a pebbly bottom.

But along the way, predators lie in wait for them. Every autumn, in anticipation of the movement of red fish, brown bears are drawn to the banks of the rivers. Before hibernation, these large mammals must accumulate sufficient reserves of fat, and sockeye meat and red caviar are the best for this. Bears concentrate on the shallows and near the rapids - where the fish slow down and jump out of the water in front of an obstacle.

A brown bear creeps up to a flock of sockeye salmon, examining fish underwater. The next movement will be a sharp throw - and prey in his teeth.

Old animals so skillfully catch sockeye salmon that they become picky from excess food: they eat away only muscles and caviar. The rest of the meal goes to seagulls, eagles, crows, wolves, arctic foxes, foxes. Thus, red fish is the most important component of the food chains of the North.

The red fox got a gnawed red fish - the meat in this carcass is enough for one more dinner.

As a rule, sockeye salmon enter the rivers flowing from lakes and reach the very source.

Females dig holes with powerful movements of the tail and throw large red caviar into them, and males water it with milk.

Spawning usually lasts until the end of summer, but in some regions it can be delayed until December.

The eggs are laid out one at a time, they are not sticky, so they lie freely on the bottom.

To prevent the future offspring from being carried away by a strong current (and sockeye salmon love flowing areas), the fish cover their eggs with pebbles, as a result of which a mound is formed above the spawning pit. Efforts to procreate so exhaust the parents that after spawning they die, often right next to the spawning mound.

By winter, the rivers, reddened from live fish, become literally black from the multitude of decomposing bodies (Kronotsky Reserve, Kamchatka, Russia).

The fry emerge from the eggs by the middle of winter and remain in the spawning mounds until March. In the future, their fate develops in different ways. An insignificant part of young fish slides into the seas by the summer, but more often they stay in rivers up to 2, less often - up to 3 years. There are also individuals that reach sexual maturity by 5-6 years, without leaving at all. fresh water. The living form of red fish is much smaller than the anadromous one, since it is deprived of the opportunity to feed on high-calorie oceanic crustaceans.

Sockeye fry next to the caviar, through the shell of which the eye of another red fish shines through.

A distinctive feature of red fish is that in this species, even single individuals do not survive after spawning, as is the case with real salmon. This makes sockeye salmon quite vulnerable to factors affecting breeding. Serious damage to the world population of sockeye is caused by industrial and poaching fishing for spawning individuals. And recently, a new problem has been added to it - an increase in water temperature. In connection with global warming rivers normally used for spawning have been warming up more and more in recent years. warm water acts depressingly on the spawning behavior of fish, increases their susceptibility to diseases, is unfavorable for the development of eggs, and this inexorably reduces the population of the species as a whole.

Partially, artificial fish breeding with the subsequent release of grown fry into the rivers helps to solve the problem. Fish farmers in the USA, Japan, Canada have gone even further: in a number of reservoirs they grow a residential form of sockeye salmon, thereby closing the biological cycle without a stingray into the sea. Although the mass of living fish does not exceed 700 g, this disadvantage is compensated by the fact that licensed amateur fishing is allowed for them. Fish caught with one's own hand not only gives pleasure to fishermen, but also extinguishes any poaching instincts.

Processing red caviar at home: before salting, it is freed from films by rubbing through a sieve.

Do you want to buy delicious red fish? Some time ago there would have been no doubt that the choice would be fatty European salmon or mouth-watering trout. Today, more and more buyers prefer domestic products. Sockeye salmon will easily compete with the imported product. What is it eaten with, and indeed, what kind of fish is sockeye salmon?

Where is your fish from?

This is the question most often heard by sellers of fresh fish, because it is especially important for buyers to know what kind of “animal” it is and what it is eaten with, and literally.

If you have been to Kamchatka or Sakhalin Island at least once in your life, then you probably know that sockeye salmon is considered the most popular there. Every inhabitant of the peninsula knows everything from childhood about where sockeye salmon lives and how it is useful for the body. But most of the population of other regions still remains in the dark.

Sockeye salmon is a representative of the genus of salmon fish. She is very capricious in choosing a reservoir, because nowadays it is very difficult to find a really clean lake or at least a bay. Only in such water will the fish be able to live and reproduce successfully. Appearance its very unusual: a bright red torso and a rich green head. It is impossible to confuse such a description with anything.

As for the size of the fish, here, too, sockeye salmon has something to surprise the townsfolk. In length, it reaches almost 80 centimeters and weighs about 5 kilograms. The largest individuals, in particular, females, gain weight up to 7-8 kg during the breeding season.

With regular use of sockeye salmon dishes, you can significantly improve the condition of nails, hair and skin. Like any fish, it is rich in phosphorus, which is very useful for a growing child's body. Sockeye salmon meat favorably affects the functioning of the intestines: with such food you will forever forget what its obstruction, colic and spasms mean.

It should be noted that people with gastrointestinal diseases and overweight should not abuse such food. And all because sockeye salmon is a very fatty and high-calorie fish. The energy value 100 grams of meat will be as much as 150 kcal.

Farm or wild?

Red sockeye salmon is outwardly significantly inferior to imported Norwegian trout with scarlet layered meat. The thing is that foreign producers breed representatives of salmon on farms - in equipped reservoirs with clean water. Such a fish not only swims in very comfortable conditions, but also eats according to the regime, including a concentrate that colors the meat. That is why trout, chum salmon and salmon from the West have such a bright and rich color of meat. And the white veins, although barely visible, are still with fat.

Our representative is a savage, because the country has recently begun to establish farm production and simply did not have time to bring its volumes to the peak point. Sockeye salmon is not so bright, and its pieces are not very large in size. Looking at a fish steak, you will not see perfectly even meat plates, and there is no fat in sockeye salmon meat. And all because the meat of untamed salmon is collected right under the skin in order to warm the fish in cold waters, and not into the fat mass.

However, sockeye salmon is much more useful than farmed fish varieties:

• Firstly, she eats exclusively natural feed, and there will certainly be no chemicals in her meat.
• Secondly, it has a lot of room for maneuverability, thanks to which the sockeye salmon muscles are well developed. And this means that you will not be deprived of meat.
• And thirdly, sockeye salmon will never have a fresh or muddy smell, which greatly facilitates the process of its preparation.

Read also:

In developed countries, the meat of wild fish is several times more expensive than that grown in artificial reservoirs. But here you can buy this useful fish on the market for mere pennies.

Cooking features

Reviews of sockeye salmon are rather scarce, mainly due to a lack of understanding of simple culinary principles. Simply put, many do not even have the slightest idea how to cook it. Indeed, the meat of the local fish is prepared somewhat differently. If you bake sockeye salmon in the same way as, for example, European trout, you may end up with an ugly and unpleasant-tasting “porridge”. Imported goods are beautifully baked, fried or steamed much easier. Perhaps that is why our fellow citizens prefer such fish.

But all of the above does not mean at all that it is absolutely impossible to cook a delicious dinner from wild representatives of the salmon family. The main thing is to choose the right fish and take into account some features of the culinary process.

Many people ask: "Sockeye salmon or coho salmon - which is better?". Solving this dilemma, first of all think about what will be prepared from the fish:

• Coho salmon is a fish with a pale coral-pink color of the meat. There is quite a bit of fat in it, so they usually prefer to pickle coho salmon. But it will also be very tasty stewed with sour cream sauce.
• Sockeye salmon is really red, even the scarlet among its wild counterparts. Its meat is very tender and tasty. Bake, fry with onions in a pan, pickle or stew - absolutely everything can be done with such fish. But smoked sockeye salmon will be especially tasty.

If you want to make an excellent casserole from sockeye salmon or just grill fish, take the following set of spices:

• garlic;
• White wine;
• salt and pepper.

To get a rich and fragrant ear, try adding to the broth:

• Bay leaf;
• rosemary;
• cloves;
• basil.

For cooking sockeye salmon in a pan are ideal:

• turmeric;
• caraway;
• savory.