Pink salmon taste qualities. Pink salmon: description and difference between female and male

Pink salmon is a representative of the salmon species. Pink salmon is the second name of this fish. It occupies a special place in fishing. This value is due to the presence of pink salmon in tender, nutritious and tasty meat.

Appearance

Pink salmon are the smallest of all salmon found in the Pacific Ocean. Average individuals grow up to 64 centimeters in length with a body weight of up to 2 kilograms. Female pink salmon are significantly smaller in size than males. It was not uncommon for fishermen to come across specimens weighing up to 6 kilograms. The literature describes information that fishermen caught pink salmon that weighed almost 7 kilograms and was 76 centimeters in length (details in the photo).

Pink salmon has a slender, torpedo-shaped body with a fairly large head and a large mouth. The upper jaw bone extends beyond the posterior edges of the eyes. The fish has up to 15 gill rays and up to 33 gill rakers, which are very long and thin. The anal fin contains up to 16 branched rays, and there is a distinct notch for the caudal fin. This fish is shown in more detail in the photo.

Pink salmon has small scales. The lateral line contains over 150 scales. Fish have different colors, which can change depending on their life cycle. At a very early age, river fry are silver in color, with light sides and a warm back. Pink salmon fry, unlike pied fry and other representatives of salmon species, do not have a protective coloration.

There are no stripes or spots on the entire body, including the fins. Pink salmon fry have translucent, colorless fins. The presence of dark spots appears in older individuals, when the fish begins to lead a marine life cycle. Pink salmon living in the sea have a typically pelagic coloration, with a silver-steel general background.

At the time when pink salmon is preparing for the spawning period, it “dresses” in its nuptial attire (details in the photo). The body is painted in all sorts of shades, from green-brown to dark purple. Males' body proportions change greatly during this period. A hump grows on the back, the jaws become strongly bent and lengthened, and the teeth enlarge. And females practically do not change the proportions of their body during the spawning period.

Distribution and habitats

Pink salmon can be found in the waters of the Pacific Ocean, along the American and Asian coasts. It enters the territory of our country during the spawning period, is found in the rivers of the Bering Sea and goes south to the Peter the Great Gulf. Less commonly, pink salmon can be found in rivers that are tributaries of the Arctic Ocean. The fish swims to Amguema, Kolyma, Indigirka, Yana and Lena. In America it is found on the coast of Alaska up to the Sacramento River.

In 2001, pink salmon were caught in the Pyasina River, near Pestsovy Island. Along the Amur River the fish rise quite low, but in the Ussuri River they are not found at all. Pink salmon were spotted near Kamchatka, Sakhalin, the Kuril Islands and in Japan, near the island of Hokkaido. The northern waters of the Pacific Ocean are especially rich in pink salmon. During feeding, the fish mix with American and Asian stocks.

Diet

During the marine life cycle, pink salmon actively feed, gaining body weight, thereby preparing for migration to spawning grounds. This is due to the fact that during the spawning period this fish stops feeding completely, which leads to a significant loss of weight. The pink salmon menu includes very high-calorie foods. Prefers to eat small fish.

Crustaceans occupy a priority place in the diet. Thanks to this menu, this fish grows and matures very quickly. After only a year and a half of living in sea waters, it returns to the rivers again to sweep the river and subsequent death. The larvae feed primarily on crustaceans and insects.

Reproduction

The spawning period takes place in the summer–autumn period. Pink salmon begin to enter the rivers in July, and spawning ends in September. As a rule, the fish goes to the places where it was born. The priority places for spawning are fast rivers with pebble and sandy soil.

Pink salmon spawn the largest of all salmon eggs, which reach a diameter of up to 6 millimeters. The fertility of pink salmon depends on its size. The average female can lay 1,600 eggs. After 3 months, the eggs begin to hatch into fry, which remain in the rivers until the end of spring. At the end of May - beginning of June, young pink salmon go to the seas.

Pink salmon is the smallest representative of the salmon family. Thanks to its tender, nutritious and healthy meat, this fish has a very high commercial value. Distributed in the northern waters of the Pacific Ocean. During the spawning period it goes into the rivers.

Fishing is always great, especially if the exciting process ends with a long-awaited catch. Going for valuable trophies, both professional fishermen and amateurs dream of catching one of the most common representatives of the salmon family - pink salmon. What does pink salmon fish look like, how do the seasons affect it, when does pink salmon spawn, and what kind of gear should be used to return with the desired prey?

Of the entire huge family, it is the fish of this species that is the smallest representative in size - it rarely grows more than 40 cm. The weight is also not impressive - it does not exceed 2-5 kg, but there is information that a successful fisherman caught a trophy specimen weighing 12 kg. You can meet the sea beauty not only in salt waters - not so long ago it was released into freshwater lakes, where it successfully took root.

The color varies depending on the location: while the fish is in the cold waters of the ocean, it has a gray tint with a blue tint. After being sent to spawn, which usually occurs in nearby rivers, it becomes lighter. The belly color is white, but when pink salmon migrate to fresh waters, it turns yellowish. The scales are very small and can be easily removed.

The fins are short, and there is also a “fatty” fin, which is rare for this species of fish. The head is slightly elongated, ending in a wide mouth. The description can end with a distinctive feature, which gave rise to the name. Pink salmon received it thanks to males - they, unlike females, have a large hump on their backs. Interestingly, the hump begins to grow only after being sent to spawn, in fresh river waters.

The characteristics of the predator are similar to other salmon fish, but there are several differences. Pink salmon is often compared to chum salmon, another popular and numerous member of the family. What is the difference between chum salmon and pink salmon? Main differences:

• size (chum salmon is larger);
• coloring;
• caviar size (in pink salmon it is smaller);
• habits of the fry (chum salmon babies immediately go to the ocean after birth, while pink salmon’s young remain in river reservoirs until they grow up);
• Both chum salmon and pink salmon have beneficial properties, but differ in taste (pink salmon meat is tougher, with more calories).

Another distinguishing feature is that due to the prevalence of the fish, its cost is much lower than other varieties, despite the fact that pink salmon and salmon are the same family.

Where does it live, the main diet of fish

Pink salmon is an inhabitant of the depths of the Pacific or Arctic Ocean. The family goes to the rivers to spawn. Both in fresh reservoirs and in salt waters, it tries to stay near the surface, avoiding great depths and holes.

Photo 1. Pink salmon go to rivers to spawn.

Interesting! Pink salmon no longer return to the depths of the sea, because after spawning they stop feeding. Having laid eggs, the fish dies - spawning time turns out to be the last stage of a short life.

The diet of the valuable family consists of fry, young small fish, and crustaceans. Since fish grow quickly, they need a lot of food, so pink salmon go hunting at any time of the day. Thanks to this feature, even a novice fisherman can successfully catch a predator.

Peculiarities of predator behavior in different seasons of the year

Photo 2. In wedding attire.

Pink salmon is a fish that spends most of its life in migration. In winter and autumn it prefers to stay in sea waters. At the age of two years, it goes to spawn, which occurs in the month of August (in Russia, the time of spawning may vary - in Kamchatka it begins in July, in Sakhalin - in June). During a long journey, females and males lose caution, feed heavily, and become easy prey for fishermen and animals eagerly awaiting a school of fish at the mouths of rivers.

Interesting! Until now, even scientists cannot find an explanation for the fact that pink salmon return to spawn in the river where they were born. There are many hypotheses - the predator senses a familiar smell, the bottom (its features), the consistency or composition of the water.

Having reached their goal, the fish prepare to lay eggs. The female digs a small hole with her fins, after fertilization lays eggs in it, and then, together with the male, covers the nest with sand and stones.

It takes about three months for the fry to appear, but young fish are in no hurry to go to salty bodies of water. Only with the arrival of spring (by this period pink salmon grow up to 3 cm) do the fry migrate in large schools to the sea. The path is long and difficult - most river and sea inhabitants hunt young fish. Until next year, pink salmon feed heavily, after which they return along the already familiar path to breed and die.

Catching pink salmon: when to go hunting for a valuable predator, and what gear is best to use

You can catch pink salmon in the river only before spawning (it is found there from spring to mid-summer), and it is easy to catch both with a spinning rod and a regular float rod. The bait is usually red caviar, rolled into a tight rope. Of the spinners, a spoon, preferably bright in color, is used to catch a predator. It reacts poorly to spinners, preferring to swim past.

Important! You can simply make the bait more attractive to pink salmon - just attach it to a spoon:

• bright feathers;
• threads;
• strips of multi-colored plastic.

The preferred color that representatives of the salmon family actively go for is bright blue, purple, and orange.

The peculiarity of the bite of males is that the bite is fast, sometimes almost not felt. After hooking, there are few jerks - often only 1-2. Pink salmon may jump out of the water several times, but this rarely happens. It is much more difficult to catch a female; once hooked, she begins to rush around wildly, often breaking down.

During spawning, it is impossible to catch a predator with a fishing rod or spinning rod - the fish completely stops feeding and does not respond to bait. You can use nets or a tee (the so-called cat), but this type of fishing is prohibited by law and is punishable as poaching.

Photo 3. Fly fishing is a catchy method for pink salmon.

Pink salmon caught before spawning is of great value - the meat is elastic and has excellent taste. After spawning, the fish becomes loose and tough; it can only be used in cooking as minced meat. It is rarely caught at this time.

Catching pink salmon is an entertaining process, and with the onset of summer, hundreds of professionals and amateurs go hunting for valuable prey. It doesn’t matter whether luck smiled, because the most important thing in fishing is to relax your soul and body, enjoying every minute.

The most valuable breed of fish is salmon, and pink salmon is one of the representatives of this species. The fish got its name from the hump that protrudes above the spine, just behind the head. Despite its not very attractive appearance, pink salmon has a second name - pink salmon. But one can argue with this opinion, because pink salmon tends to change its color. And this is not strange, when fish moves from fresh waters to the sea and back, the color tends to change slightly. This type of fish is a migrant; first they live in the river, then they move to the sea, and then spawn again and return to the fresh river. The lifespan of pink salmon is approximately 3 years. The benefits and harms of pink salmon are important.

Properties and composition of pink salmon fish

Like any product that is eaten, pink salmon also has both benefits and harm to the body. Pink salmon is rich in vitamins and minerals; it is famous for its high protein content and virtual absence of fat. An ideal product for those who want to lose weight, isn't it?

In addition to all the beneficial properties inherent in each fish, pink salmon is also distinguished by the presence of rare vitamins PP, phosphorus, sulfur, a huge amount of iodine, chromium, and cobalt. It’s hard to imagine that such a familiar product contains so many useful microelements. Pink salmon is famous for the presence of unsaturated fats, which are beneficial for the body, especially women. Even canned pink salmon retains its beneficial properties.

Calories in pink salmon

The amount of nutrients in pink salmon is off the charts. It doesn’t matter whether it’s stewed, baked, fried or steamed - the satiety and benefits of fish are undeniable. And for those losing weight, this is a real savior, which will satiate you 100% and at the same time there are only 140 calories per 100 grams of fish. But, despite this, the high amount of protein in fish, which is a little more than 60%, allows you to quickly and for a long time get full. As a dietary option, you can simply extinguish it. Fish takes a long time to digest, so if you eat pink salmon for dinner, you definitely won’t want to eat it before bed. And most importantly, even a large portion of fish will not leave fat on the sides and waist; the main thing, of course, is not to overeat until you lose consciousness. Canned pink salmon is also low in calories.

The benefits and harms of pink salmon

If we look at the chemical composition of pink salmon, we can conclude that it is primarily beneficial for the health of the skin, mucous membranes of the body, the digestive system and the central nervous system. Doctors recommend adding pink salmon dishes to the diet for those who have reduced immunity and general body tone, because this fish contains almost the entire periodic table of chemical elements. More precisely, exactly what the human body needs. And if it is obvious for those losing weight, then other important properties should be described in more detail. The antioxidants contained in the composition help control and normalize blood sugar levels. Of course, their content in pink salmon is not so high, but they still exist and perform a very important function, in addition to controlling sugar, acids provide rejuvenation, this is a real source of youth. The amazing benefits of pink salmon and the harm that is virtually absent - that’s what makes this fish ideal.

It is necessary to mention phosphorus, which is present in pink salmon as phosphoric acid, and its task is the formation of enzymes that regulate and accelerate chemical reactions in cells. Due to this, metabolism is accelerated, which is very important for the proper functioning of the body. The second phosphorus compound is phosphate salts, which are involved in the construction of skeletal tissue.

Pink salmon is an indispensable product on the menu for those who suffer from thyroid diseases. This is because fish contains a large amount of honey. It is impossible not to mention that pink salmon is an indispensable product for the full functioning of the circulatory system of the brain. This is all thanks to the fact that the cells are saturated with pyridoxine, which is known to improve metabolism in brain cells. Due to this, performance increases, not only memory, but also mood improves. Pyridoxine helps sugar to be distributed evenly throughout the body, thereby improving the functioning of the nervous system. Therefore, pink salmon is the number one product during sessions, exams and difficult situations. The maximum benefits and harm of pink salmon, which is minimal, attract nutritionists.

Harm and contraindications

You can often hear that pink salmon has absolutely no contraindications, with the exception of individual intolerance. On the one hand, this is true, but on the other, doctors still recommend using pink salmon with caution for those who have peptic ulcers of the gastrointestinal tract and chronic liver pathologies. It is not recommended to eat a lot of fish for those who have individual intolerance to phosphorus and iodine. Do not forget that fish can either have a beneficial effect on the body or cause harm. In order for pink salmon to retain the maximum amount of useful elements, you need to learn how to cook it correctly. Which recipes are the most popular?

Homemade salted pink salmon

• First you need to clean the pink salmon from scales and gut it. You should get rid of everything except meat.
• Next you need to treat the fish with salt both inside and outside.
• Don't forget to wrap the pink salmon in a slightly damp cotton napkin. You need to roll the fish very tightly with a napkin so that it is completely wrapped, without any open spaces. After the napkin, you need to wrap the pink salmon in a towel and place it in a bag, which is again wrapped in paper.
• Now, finally, you can put the fish in the refrigerator and say goodbye to it for three weeks.

And after the designated time has passed, you can enjoy the taste of freshly salted pink salmon, which has retained its beneficial properties by almost 100%. Housewives loved this recipe because it can be modified as you please, adding various spices, and experimenting with taste.

Pink salmon in the microwave

How to cook pink salmon fillet? The simplest and fastest recipe that saves housewives in critical situations. After the fish is cut and prepared, you should cut it into pieces, pepper them, salt them and you can begin further cooking:

• Cut the tomato and onion into rings and place on top of each piece of fish.
• You need to put mayonnaise on top and add grated cheese.
• Place the fish in the microwave for 20 minutes and you are ready to serve.

This recipe, which takes no more than 20 minutes to prepare, will be a real godsend for those who are always short on time.

Wet salting of pink salmon caviar

And if the classic recipe for salting pink salmon is simple and clear, then with pink salmon caviar things are somewhat different. The recipe is also easy to make, but has a slightly different technique. For a standard recipe you will need 250 grams of pink salmon caviar, 250 grams of water, a tablespoon of salt and a teaspoon of sugar. So, how to cook pink salmon caviar at home?

• The caviar needs to be separated from the film, washed and dried, at which time you can put water on the fire.
• When the water boils, salt and sugar should be dissolved in it.
• The brine needs to be strained through a sieve; if you don’t have one, you can use ordinary gauze.
• The brine must cool, and only after that can the caviar be sent into it.
• The caviar should be infused in the brine for two hours, no less.
• It is important not to injure the eggs and drain the brine through a sieve or cheesecloth.

Now the caviar can be transferred into containers and served to guests.

Baked pink salmon

For a classic recipe for baked pink salmon, you will need one and a half kilograms of fish, 100 grams of butter, one onion, a tablespoon of lemon juice, a teaspoon of wine vinegar, mayonnaise, spinach, parsley, salt, pepper - everything to taste. The fish is prepared as follows:

• Clean, gut and cut up the pink salmon, rinse it and dry it.
• Make several transverse cuts, which should be a few centimeters apart from each other.
• Cut the onion into rings, cut the butter into thin strips and insert the butter into the slits. If there is something left, you don’t have to throw it away, but put it in the belly, and the onion goes there too.
• Finely chop the greens, add vinegar, mayonnaise, lemon juice and blend with a blender. This will be the sauce that you need to coat the pink salmon with.
• Wrap the fish in foil and place it on a baking sheet, place the pink salmon in the oven, preheated to 200 degrees.

The fish is baked for about half an hour and served whole, decorated with lemon slices.

Pink salmon is a fish of the salmon family. The second name of this fish is pink salmon.

Pink salmon get their name from the hump that appears on the backs of males during the spawning period. It is found both in the seas and in fresh water in cold climates. Average length 40 cm, average weight 1.2 kg.

During the spawning period, it is not advisable to catch pink salmon, since its meat is tasteless. If pink salmon is caught on time, then its meat has amazing taste. Like all salmon, pink salmon is considered a red fish. It is rich in fat-soluble vitamins and microelements.

Calorie content of pink salmon

Pink salmon is a high protein product. The calorie content of raw pink salmon is 116 kcal per 100 g. Boiled pink salmon contains 168 kcal. And 100 g of fried pink salmon contains 281 kcal. The energy value of baked pink salmon is 184 kcal. Excessive consumption of pink salmon can lead to excess weight.

Nutritional value per 100 grams:

Useful properties of pink salmon

Pink salmon meat is balanced and nutritious, it is a source of vitamin PP, pyridoxine, sodium and fluorine. Fish also contains fatty acids and fat-soluble and water-soluble vitamins B12. It is not without reason that many peoples of the North have eaten this fish from time immemorial and were distinguished by amazing health. This fish delicacy, when eaten regularly, can compensate for the lack of many trace elements and vitamins in the body.

The most valuable in this regard are Omega-3 polyunsaturated fatty acids, which are present in abundance in the meat of this fish. These acids are also called vitamins of youth, since they are responsible for the aging process. They have a beneficial effect on the structure and activity of cell membranes

Vitamin PP or nicotinic acid is quite difficult to find in other foods; it is a microelement necessary for the proper functioning of the higher nervous system and the gastrointestinal tract. Sodium is indispensable in the functioning of the circulatory system and water metabolism, and without fluoride the processes of hematopoiesis and bone metabolism are impossible (it is also a preventative against caries). Therefore, pink salmon should be included in the diet of every person who cares about their health.

Scientists from the University of Pittsburgh (USA) found that omega-3 fatty acids, which are rich in fatty fish, have a positive effect on areas of the brain associated with emotions. Regular consumption of these fish prevents cardiovascular diseases, hypertension and, accordingly, sudden death from strokes and heart attacks.

100g of pink salmon contains:

Water: 54.1 g
Proteins: 22.1 g
Fat: 9 0 g
Unsaturated fatty acids:1. 5 g
Cholesterol: 83.0 mg
Ash:14. 8 g
Vitamin B1: 0.3 mg
Vitamin B2: 0.2 mg
Vitamin PP: 4.6 mg
Iron: 0.7 mg
Potassium: 278.0 mg
Calcium: 40.0 mg
Magnesium: 29.0 mg
Sodium: 5343.0 mg
Phosphorus: 128.0 mg
Chlorine: 165.0 mg
Molybdenum: 4.0 mcg
Nickel: 6.0 mcg
Fluoride: 430.0 mcg
Chromium: 55.0 mcg
Zinc: 700.0 mcg

Calorie content of pink salmon: 169.4 kcal.

One day my assistant Zhenya wanted to bake a pie with canned pink salmon. She went to the nearest store and brought back two beautifully decorated jars. “Natural pink salmon” was written on them. The picture shows beautiful juicy pieces of fish, deep pink.

I looked at the banks a little more carefully and made my conclusion. “I bet you’ll open it now, and the fish there will be gray in color and, of course, will taste a little dry?” We checked it and it turned out that way. "How did you know?" - Zhenya asked. “What is there to find out - everything is actually very simple. The date on the top lid is the date of production of the product. The month of March. Pink salmon is not caught in March. Accordingly, canned food was already made from frozen fish. And then - the manufacturing plant - in the Moscow region. Pink salmon is also not caught in the Moscow region, and it becomes clear that the frozen fish has traveled a very long way before going directly into canned food."