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Gourmets will appreciate: 5 recipes for cooking salmon

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Sockeye is extremely tasty and healthy in its composition and caloric content. It belongs to the family of salmon fishes, being a valuable fish and a delicacy for most of the inhabitants of the planet. Representatives of the salmon family are often called the common name “red fish,” but only a sockeye can wear it with full authority. Indeed, during the spawning period, it acquires a bright red color also outside, and after it ends, it becomes silver again, like other members of the family.

The socketed salmon owes its rich nutritional color to its diet, which includes kalyanids, small in size but very fat in composition, belonging to the subclass of copepods. They themselves have a scarlet color, which they generously share with sockeye. By the way, the meat of this fish is much redder than other salmon. So this is a true red representative of the fauna of the seas and oceans, which lives in the Pacific Ocean, the Sea of ​​Okhotsk and other water bodies.

Compared, for example, with a chum, this is a rather medium-sized individual, weighing from one and a half to more than seven kilograms and measuring up to eighty centimeters in length. But this in no way detracts from its merits. And they are, and very significant!

Composition and calorie

Siberian salmon is a kind of gourmet among salmon fishes, feeding on the above species of crustaceans. It is this diet that makes fish meat exceptional not only in color, but also in taste. It has a rich, rich taste, with unusual notes for red fish, giving dishes of sockeye exclusivity.

From such meat you can cook not only delicious dishes, but also exotic. Not to mention the unique composition, rich in proteins and fats. In the presence of fatty acids, and all sorts of vitamins from A to C, and minerals. The meat of sockeye contains a large amount of potassium and phosphorus, and a significant part of the periodic table, presented:

  • sulfur and chlorine,
  • sodium and magnesium,
  • iron and calcium,
  • zinc and copper
  • manganese and chromium,
  • selenium and fluorine,
  • molybdenum and nickel.

Isn't it an impressive list? However, despite the high content of proteins and fats, the calorie content of fish is low. One hundred grams of the product accounts for only one hundred and fifty seven kilocalories. This makes Nerku even more valuable, assuming the use of healthy and low-calorie fish in the dietary diet for the purpose of losing weight (note to those in need!).

Benefit for health

The beneficial properties of sockeye, with regular consumption of it along with other equally healthy foods, help to normalize the body's metabolic processes, including:

  • lead to normal blood sugar,
  • reduce cholesterol
  • to enrich the body with valuable substances
  • optimize chemical reactions at the cellular and tissue level,
  • strengthen the muscle and bone system.

Among the beneficial qualities of fish include antioxidant effects that help the body:

  • keep hair in good health, nails, skin, mucous membranes,
  • regulate digestive processes
  • improve the functionality of the central nervous system.

What is most valuable in Nerk? It can be assumed that caviar, like other salmon fishes. But no. The cardinal difference of the unique representative of the family is the special value and usefulness of its bright red meat.

Therefore, caviar is rarely available for sale, which influenced the relative preservation of fish in natural conditions, but still reduced its number. The benefits of dishes from sockeye are huge for everyone - children and teenagers, pregnant women and the elderly. This fish must be present in the diet of each.

Hostess on the note

How tasty and quickly cook this unique fish, keeping its quality intact? Basically, it is prepared similarly to other salmon, but there are dishes for the preparation of which only sockeye is used. Connoisseurs claim that the taste of these dishes cannot be compared with dishes from chum. So, Nerku can:

  1. Smoke, resulting in a delightful balyk.
  2. Salt, adding later in different dishes, such as salads or cold appetizers, or simply as a delicacy on the festive table.
  3. Bake in the oven, or in foil on charcoal in natural conditions.
  4. Steam for diet food.
  5. Fry in a skillet, cut into steaks.

Please note that it is recommended to freeze the fish before using it in cooking to avoid poisoning or infection with parasites.

Cooking methods

The most popular recipe is fish fried in a skillet. It is a classic in the preparation of fish dishes, distinguished by simplicity and speed, a small number of ingredients. It will take one fish, one hundred grams of flour, a little salt, three tablespoons of vegetable oil. Stepwise technology:

  1. The fish is washed and cut into pieces, three centimeters thick, salted and rolled in flour.
  2. Strongly heat the pan, adding oil and laying out pieces of sockeye.
  3. They fry them from two sides, for five minutes each, resulting in a golden crust.
  4. The finished dish before serving necessarily sprinkled with lemon juice to enrich and reveal the taste of fish.

No less successful recipe for roasting in the oven, usually used by supporters of proper nutrition. It is also fast and does not require a lot of related products. It will take one and a half kilograms of fillet of fresh or frozen fish. How to cook:

  1. If defrosting is required, it is produced slowly.
  2. Fillets are washed, cut into medium pieces, carefully removing the bones.
  3. Salt and pepper, pouring lemon juice.
  4. The form is lubricated with oil (preferably olive oil) and fillets are placed in it.
  5. Roasting time is seven minutes, temperature is 220 degrees.
  6. Rub cheese, mixing it with three beaten egg whites.
  7. A layer of the mixture is placed on the blueberry, and the mold is again sent to the oven for ten minutes.
  8. Sprinkle with lemon juice is a must!

With the emergence of the cooker among the kitchen appliances, the cooking of fish became just lightning fast. This recipe has more ingredients, but its taste is much more diverse. What they do:

  1. Cut a kilo of fillet into small pieces.
  2. Fold in a slow cooker, pre-lubricated form (preferably butter).
  3. Add spices (preferably a mixture of Provencal herbs).
  4. Put onion and tomatoes on fish, cut into rings.
  5. Top with cream cheese with grated cheese.
  6. Turn on mode for fish for five minutes.

Multicooker can be replaced with a regular sleeve and get at least a stunning result. True cooking time increases to half an hour, but in the absence of modern kitchen appliances, this is a great way to make juicy fish with vegetables.

You can cook salmon stew in sour cream, which will help soften the bitterness characteristic of salmon meat. This recipe also contains vegetables. Cooking technology is as follows:

  1. Fillets are washed, cut in portions in small pieces. Carrots coarsely rubbed, chopped onions.
  2. Heat the pan and fry the onions to a transparent state.
  3. Add carrots, stir fry, stew for fifteen minutes, and then with tomato paste another minute.
  4. They add the salmon to the vegetables and fry over the maximum heat for three minutes until the fish is fully roasted.
  5. Put the rest of the ingredients in the form of sour cream, salt, pepper, bay leaf.
  6. When the boil is boiling, the fire is reduced and, having covered the fish with the lid, it is quenched for another quarter of an hour.
  7. It is advisable to insist the dish after turning off at least twenty minutes and add greens as a decoration of the dish.

If you are lucky enough to catch a sockeye basket on your own, for example, in Kamchatka, then you can bake it on coals, right on the shore, and eat it outdoors in the open air, preliminarily pickled in spices and lemon juice. It will be no less tasty and exotic than in the coolest restaurant in the world.

The price of this remarkable fish is high, and it is harvested much less in comparison with chum. Based on these conditions, it is much harder to get a tasty salmon than other red fish. But if you are lucky to buy or catch - the taste, smell and pleasant sensations from the process of its preparation and absorption will long remain in the memory, along with the health benefits.

It will take:

  • average fish,
  • 1.2 kg of potatoes
  • 5 fennel bulbs,
  • greenery,
  • 2 lemons
  • olive oil,
  • salt and pepper to taste.

Before you take on the fish, you must prepare a pillow. Peel the potatoes, wash them and cut them into slices. Put them on a baking sheet and add spices to taste. Fennel bulbs cut into several pieces and lay on top. Pour all the vegetable oil, and the pillow is ready.

Get down to preparing the fish. Clean, wash and dry. Then make 5 vertical cuts from two sides, rub in salt and pepper. Prepare the mixture, which should also be rubbed with fish. Cut the greens and mix it with lemon juice.

Now you can put the fish on a pillow, before having finished it with pieces of lemon. After preheating the oven to the maximum temperature, bake the dish for 15 minutes. After that, turn on the temperature at 180 degrees and cook for another 30 minutes.

Pour the finished dish with olive oil and sprinkle with lemon juice. Cutting the fish, you will immediately see the juicy fillet, and having tasted it you will hear spicy notes due to the spices.

Ginger mince

Cutlets from river species of red fish are fragrant and sharp enough due to the addition of red pepper.

Attention! Do not overdo it with the addition of ginger, as its taste is rich and able to kill all the others.

Fragrant sockeye steaks in foil

Steaks from this fish in combination with lemon will create a sensation at the event, all the guests will appreciate the dish. In addition, the unsurpassed appearance of bright red fish, baked with lemon, will decorate any table.

Sockeye under the fur coat

Many recipes tell how this fish is cooked in the oven. In this case, sockeye is tender, fragrant and tasty. What products do we need for this recipe? It:

  • Nerka - 2 pcs.,
  • hard cheese - 300 g,
  • eggs large (proteins) - 4 pcs.,
  • spices and herbs for fish,
  • greenery,
  • oil (better than olive oil)
  • lemon juice,
  • salt.

Step by step recommendations on the preparation of sockeye

Rinse the salmon thoroughly (defrost naturally if frozen) and separate the loin. It is better to remove the stones with forceps or ordinary tweezers. Tail to remove and chop the salmon in portions. Salt, add herbs and spices, squeeze the juice of half a lemon. Grease the form with oil, put our fish on it and put it in the oven, heated to 210-220 degrees. Cooking time - 7 minutes.

While the fish is a sockeye, whose cooking recipes do not require much time, is baked, you can proceed to other ingredients. Whip proteins, grate cheese, mix everything. Get the fish out of the oven, pour the protein-cheese mixture and put in the oven to bake for another 10 minutes. Meanwhile, finely chop the greens. After the specified time, sprinkle the finished dish with greens. That's it, our nerka is ready! The fish will turn out just unforgettable.

Souplet of sockerel and potatoes

As you know, you can experiment with this wonderful fish. In addition to roasting from it, you can cook the most delicate soufflé, which will pleasantly surprise all households and guests. After all, it is not only amazing in taste, but also quite pleasant in appearance.

Ingredients required for this dish:

  • salmon (fillet) - 300 g,
  • medium sized potatoes (can be young) - 6 pcs.,
  • Tomatoes - 4 pcs.,
  • large domestic eggs - 2 pcs.,
  • cheese (Adygei) - 350 g,
  • heavy cream - 50 ml,
  • garlic - 2 cloves,
  • cilantro - 1/2 bunch,
  • spices (ginger, nutmeg),
  • starch - 50 g,
  • salt.

How is fish socketed?

How to cook this fish? First you need to clean the potatoes, cut it into small cubes and place in a bowl of a blender. To him add chopped into pieces sockeye. Grind everything thoroughly. In the prepared mixture add egg, spices, salt and starch. Mix everything well and leave to infuse for 5 minutes.

If liquid has formed, it should be removed. After that, the cheese should be cut into cubes and place it in the bowl of the blender. Add garlic, cream and cilantro to it. In this fragrant mixture, you must enter the remaining egg and mix well.

Oil form and sprinkle with semolina or flour. Spoon alternately lay out the layers. The last should be cheese. Put the form in the oven for 20 minutes. Slice tomatoes and place them beautifully on a plate. Place a souffle on top of tomatoes. That's it, our delicious sockeye is cooked. The fish tastes amazing, especially in this version. Enjoy!

Salmon, baked with vegetables in the sleeve

All dishes cooked in a sleeve for roasting, turn out juicy, gentle and tasty. Sockerel in this case is not an exception, especially if it is cooked using vegetables.

So, how does the blueberry prepare? The fish in this case is appetizing and soft, without a crust. So what do we need for this dish? It:

  • sockeye - 1, 5 kg,
  • large potatoes - 8 pcs.,
  • asparagus - 200 g,
  • champignons - 400 g,
  • half onion,
  • greenery,
  • spices and favorite herbs for fish,
  • salt.

How to cook in a sleeve sockeye?

Fish, photos of which are presented in our article, are first cut into fillets. From the fillet should pull the bones with tweezers or forceps. Next, the fish is cut into portions, then salted, sprinkled with herbs and spices (it is better to use basil, oregano, rosemary, mint). Set our main ingredient aside for insisting.

Cut potatoes into cubes, champignons into rings, onion into half rings, chop greens. All vegetables mix, salt and pepper. Place vegetables in the sleeve, and fish on top, turn on the oven. On a baking dish, place our dish and set to bake for 35 minutes at a temperature of 200-210 degrees. That's all, our delicious fish is ready! Enjoy!

Cocktail Salmon

This recipe for sockeye salmon is quite simple, because even the most inexperienced hostess will take no more than half an hour to cook it. What do we need? It:

  • sockeye - 2 kg,
  • sweet pepper - 2 pcs.,
  • onions - 2 pcs.,
  • half a lemon,
  • salt pepper,
  • greenery,
  • green salad - 1 bunch.

How is this dish prepared?

Cut the fish into portions and place in a deep bowl. Pepper and onion peel. Cut vegetables into half rings and sprinkle them with fish. Salt and pepper richly. Cut lemon into slices. Pepper, onion and lemon squeeze the hands well, so that they soaked the fish. After that, mix everything up. While the sockeye marinates, you can proceed to the coals.

An important condition is that the coals should give a heat evenly. To do this, before cooking their fish should be well fanned. As soon as the main condition is fulfilled, you can lay the blueberry on the grid. During this time, it is perfectly soaked in vegetables and lemon. So, prepare the fish, first on one side for 10 minutes, and then on the other.

Washed lettuce leaves are laid out on a plate. Above is a finished fish and sprinkled with greens. Everything, Nerka is ready! Fish, photos of dishes from which there is in our review, is prepared very quickly.

Good appetite!

This fish can not be spoiled, so feel free to improvise! Good luck!

Fish sockeas, where they live and what is useful

Norka - what kind of fish? This is a representative of the noble family of salmon. She prefers to live in the cold waters of the Pacific Ocean, the Sea of ​​Okhotsk. In Russia, it lives only on the eastern shores of Sakhalin and Kamchatka, and spawn goes to clean fresh water, and during this period its silver body becomes red. It does not differ in large sizes, reaching an average length of 40 cm. Its food is small fatty crustaceans, kalanids.

This fish has a pleasant taste, its tender meat has many useful properties. It is not very calorie, it turns out dietary dishes, so it is recommended for those who do not want to gain weight. Far Eastern salmon meat contains fatty acids, vitamins, phosphorus, magnesium, iron, selenium, potassium, beneficial for metabolism and cholesterol levels, antioxidants that supply the body with biologically active substances, slow down the aging process and even reduce the possibility of cancerous tumors.

How to cook Nerku

The benefits of salmon are indisputable: this delicacy product is an ornament to any table, does not require special culinary approaches and methods. Serving this gift of the cold seas is a pleasure. How to cook Nerku? With lemon, tomato sauce, cheese, vegetables, in foil, special sleeve, oven, slow cooker, skillet! It can be boiled, salted, fried, baked, combined with all kinds of side dishes. And what is the soup made of sockeye salmon - fresh or canned! In short, the fish will have to taste the most selective consumer.

How to cook the blueberries in the oven tasty and quickly? The basis is best to take fresh fillet, but thawed fish will not spoil the idea. We must try to remove all the bones from the fillet, then the food will be absolutely delicious. Общий алгоритм действий таков: филе нарезают порционными кусочками (или чуть меньше), подсаливают, посыпают перцем или любимыми пряностями, поливают соком лимона, а дальше можно включать фантазию или искать в интернете новые рецепты с фото.

  • филе нерки – 1,5 кг,
  • лимон – 1 штука,
  • соль, перец по вкусу,
  • яичные белки – 3 шт.,
  • сыр – 150 г.

  1. Филе разместить на противне.
  2. Sprinkle with oil, squeeze lemon juice. Season with pepper and salt.
  3. Bake for 10 minutes.
  4. Beat the whites, gently mix them with the grated cheese.
  5. Put the fluffy mass on the fish and bake in the oven.
  6. Serve sprinkled with lemon juice.

Very tasty red fish with dill, cooked in the oven. To bake it, do not require a large number of products, and the result will always please. The advantage of this recipe is that it will also work out for the beginning hostess, since it does not require experience. It is impossible to spoil such a fish, it always becomes the highlight of the culinary program.

  • fillet - 500-600 g,
  • hard cheese - 150 g,
  • black pepper, salt, rosemary - on a pinch,
  • lemon - 1 piece,
  • sour cream - 200 g,
  • fresh dill (bunch),
  • Sunflower oil - 1 tbsp. l

  1. Fillet cut into pieces, lay on a baking sheet or in a form,
  2. Cover the fish with sour cream,
  3. Put sliced ​​dill and lemon slices on top,
  4. Sprinkle the fish with pepper, salt, grated cheese,
  5. Bake 35-40 minutes at 180 degrees

Sockeye soup

No matter how you call it - ear or fish soup - equally tasty! Perhaps no other fish can replace salmon. What a fish! The soup from sockeye will certainly turn out beautiful, as in the photo, fragrant, moderately bold, and both fresh product, and frozen or canned will suit for its preparation. One of the answers to the question of what to cook from sockeye for a dinner or a family dinner will be a great creamy soup.

  • canned food (natural sock) - 245 g,
  • water - 1 l,
  • dry white wine - 100 ml,
  • onions, leeks, carrots - 1 pc.,
  • butter - 40 g,
  • potatoes - 2 pcs.,
  • cream of 20% - 100 ml,
  • dill,
  • salt, bay leaf, black pepper

  1. Put canned fish in boiling water, salt to taste.
  2. Add black pepper, laurel, pour wine.
  3. Boil broth no more than 2-3 minutes.
  4. Sliced ​​onions (bulb and leek) together with celery in butter.
  5. Add potatoes, carrots, mix everything, fry until half cooked.
  6. Put vegetables in hot broth, pour cream there, bring the soup to readiness, decorate with greens.

There are many wonderful recipes with photos, how to cook salmon so that it is juicy. With the use of foil, it almost always turns out like this, you just need not to overdry the fish, not to overdo it in the oven. It does not fry, does not bake, but slowly languishes, the foil ensures the integrity of the culinary process, the juice does not leak, the fish retains all its beneficial properties.

  • Pacific salmon - 1 carcass weighing 2, 5 kg,
  • onion - 1 piece,
  • lemon - 1 piece,
  • salt, pepper to taste,
  • mayonnaise - 150 ml.

Healthy Nerka

Red fish of salmon breeds sockeye is an elite seafood, has an impressive list of useful qualities, contains many vitamins that the body needs every day. Cooking steaks from this fish is not difficult, as the meat is not capricious, dense.

The size of the carcass is small, in length reach 40 centimeters. The specific iodic taste of sockeye is loved by many gourmets; indeed, properly cooked fish is amazingly tasty.

Recipes for a delicious product are varied, and often a festive table is decorated with fried or baked fish. You can pickle, cook delicious soup, make steaks steamed. We will take a look at several popular recipes; step-by-step instructions will help the hostess to surprise guests with a restaurant dish, without making efforts, at home.

Fried Nerka

Fast cooking option, does not require a large number of ingredients. Appetizing appearance attracts attention.

Cut the carcass into three-centimetric pieces, wash them, dry them. Next, you need to roll steaks in flour, thoroughly heat the pan, put the pieces into the hot oil.

Fry the slices for 5-6 minutes, turn over, repeat the procedure. Put steaks, preferably on a lettuce leaf, and squeeze a little lemon on top to reveal the taste. Garnish Nerku best rice.

Steaks of salmon, baked in foil

The foil invariably preserves the juiciness of the product, seals the juice inside the pieces, while retaining all the useful qualities of the dish.

Preparation takes a little more than half an hour, including preparing the fish for heat treatment. We take the carcass, we carry out preparatory activities: with giblets, we cut off the unnecessary parts, carefully wash. Then cut into slices, wipe with salt, pepper, lemon. Additionally, it is not necessary to marinate the salmon, as the seafood is quite fat.

We put it in a heat-resistant container, on top of a few slices of onion, then a layer of mayonnaise and send this magnificence to the oven. Thirty minutes is enough to fully bake the seafood, and the upper layers are well prepared. You can serve yourself, add a side dish, decorate a little with greens, citrus.

Garlic steaks

Garlic, added to the fish, gives a unique taste, spicy wit, memorable aroma.

Cut the prepared carcass into small slices, leave to lie aside. Cooking batter: beat eggs, season with salt, throw some dried herbs. We pour the flour gradually, constantly it is necessary to interfere with the ingredients in order to get a uniform gravy.

First, roll the pieces in flour, then dip in the resulting batter. Immediately omit the slices in a pre-heated pan, fry for a couple of minutes on each side so that the batter grabs.

We move the half-cooked fish to the saucepan, pour a little water, squeeze the garlic, close the saucepan, simmer for fifteen minutes. During this time, steaks are soaked with the aromas of garlic, herbs, the taste will be unforgettable. Garnish suitable potatoes, fresh vegetables.

Salmon stew in sour cream

The fish in this recipe is stewed with vegetables, so a variety of flavors, different shades, is created. The dish is perfect for a festive feast.

  • slices of salmon
  • tomato paste,
  • carrot,
  • bulb,
  • olive oil,
  • spice,
  • sour cream,
  • Lavrushka.

You can use in this variant seafood fillet or steaks with a ridge. Wash the slices thoroughly, cut the onion into small, large, three carrots. Using a frying pan, fry the onion, wait for transparency, stir constantly.

We throw carrots to onions, a few spoons of tomato paste, mix the ingredients well, fry for a couple of minutes. We put fish into the sauce, put out a strong fire, fry for three minutes, watch the color of seafood, should turn pale. Pour sour cream, sprinkle with seasonings, add bay leaf, mix thoroughly.

We wait for the bubbles, reduce the fire, close the lid, torment fifteen minutes. Next, turn off the dish, leave alone for about twenty minutes. We serve beautifully decorated bright elements: lemon, greens.

Sock in the oven

An interesting way of cooking, in which the fish is combined with egg-cheese mousse. Gentle, very tasty.

Put the sliced ​​steaks on a prepared baking sheet, grease with fresh lemon juice, olive oil, put in the oven, cook for ten minutes. Squirrel whisk well, combine with grated cheese. We take out the baking sheet, put the magnificent mousse on the fish, send it back.

We wait for an appetizing crust, a tempting aroma, take the sockeye out of the oven, put it on the plates. Pour lemon juice on top, lay out cereal, potato side dish. Separately, chop the greens, sprinkle the dish, decorate with olives, slices of citrus.

We analyzed in stages several cooking options for noble salmon. Technologies are quite simple, do not require additional equipment, complex components. Marinating fish is also not necessary, it is quite juicy, most importantly, do not overdo it on the fire, then relatives will be able to enjoy a unique, soft steak.

Dietary Baked Nerka

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

  • Sockeye - 1 pc.,
  • Salt and pepper to taste
  • Lemon - 1 pc.

  1. Clean the carcass well and rinse, cut into fillets or steaks.
  2. Drain with paper towel, salt and pepper and sprinkle with freshly squeezed lemon juice if desired.
  3. Gently wrap in foil so that there are no gaps and tears, and put in a preheated oven to 180 degrees.
  4. Bake Nerku at 180 degrees for about half an hour.

This is a basic recipe for roasting sockeye salmon, the meat is very tender and juicy. On the basis of this method, baked fish with vegetables, lemon slices, and various sauces is prepared.

Baked Stuffed Nerka

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

  • Sockeye - 1 pc.,
  • Shrimp - 1 kg,
  • Forest mushrooms - 1 kg,
  • Juniper berries - 50 g,
  • Garlic, salt, pepper - to taste.

  1. Nerku gut, clean, gently separate the meat with bones from the skin. Cut the meat and set aside.
  2. Peel a pound of large shrimp. Forest mushrooms, wash and chop. Mix shrimps with mushrooms and lightly fry over high heat.
  3. Add juniper berries to chopped fish fillet, chopped garlic, salt, pepper. Mix everything thoroughly and put this mixture into the fish.
  4. Put a fried mixture of mushrooms and shrimps on top. Carefully place the blank in a culinary envelope.
  5. Bake for half an hour at a temperature of 220 degrees.

Dry Salk

  • Fillet of sockeye - 1 kg,
  • Salt - 1 tbsp. l.,
  • Sugar - 1 tbsp. l.,
  • Favorite spices - 2 tsp.

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

Pickle in brine

  • Sockeye - 1 pc.,
  • 1 liter of water
  • 3 tbsp. l salt,
  • 1 tbsp. l Sahara,
  • 1 tbsp. l vinegar.

  1. To get spicy fish, you can add spices to taste. Pour all ingredients into boiling water, boil for 1 minute and cool.
  2. Cut the carcass on steaks, put in a dish for salting and pour over the cooled brine.
  3. Keep refrigerated.
  4. Salty fish will be ready in 2 days.

How to pickle caviar of salmon

Most often, the red fish is sold already gutted, but if red caviar turns out to be in the purchased salmon, you can pickle it yourself at home.

  • Caviar of salmon,
  • 1 glass of water
  • 2 tbsp. l salt,
  • 2 tsp. Sahara.

  1. Caviar gently release from the films and rinse.
  2. Fold it in a convenient container and pour cold brine for 1 hour.
  3. After an hour, discard the eggs in a colander and rinse thoroughly.
  4. Home-salted caviar is stored for a maximum of 2 days.
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Sockeye - what kind of fish, where it lives, what is useful

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

Red fish meat is very useful, it contains many vitamins and minerals. But it is the sockeye, with such an abundance of nutrients, has a low calorie. Its meat contains many fatty acids and antioxidants, which have a tonic and rejuvenating effect on the human body as a whole. In large quantities there are fluoride and phosphoric acid, which are responsible for the strength of teeth and bones.

Vitamin composition of sockeye

  • Vitamins - A, E, C, D, K, all B vitamins,
  • Minerals - phosphorus, potassium, fluorine, sulfur, sodium, magnesium, iron, selenium.

Regular consumption of sockeye helps to reduce blood sugar, prevents the accumulation of cholesterol and provides the body with a lot of useful substances.

The last decades, the population of salmon has decreased significantly, so the price for it is about 1.5 times higher than for other fish of the salmon family.

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