Norwegian salmon: all about it and a little more

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Does everyone know the difference between salmon and salmon? And is there really a difference between them? About all this and more, today we will analyze in our article, which is directly devoted to the Norwegian salmon.

Where do red fish live?

It is generally accepted that salmon has Russian roots. It was caught by Russian fishermen from the Kola Peninsula. The name passed into the everyday life of our language from the Finno-Ugric language group. Norwegian salmon, or as it is otherwise called Salmo salar, lives in the northern part of the Atlantic Ocean, but during spawning enters the rivers of Germany, France, and Scandinavia. Both in external data and in taste - these two representatives are no different from each other. Therefore, we can conclude that they are one and the same.

The temperature in the Barents Sea is two degrees lower than in European seas where Norwegian salmon is grown. And although this value is minimal, the cultivation of red fish in Russian waters is problematic: it grows smaller and develops more slowly.

Historical digression

Now there are almost no this fish on the shores of the Kola Peninsula. Our ancestors long before the appearance of the Norwegian salmon, the fish was called "salmon": they smoked, s alted, served dishes to the grand dukes and church hierarchs. It was thanks to the merchants that red fish turned into a real delicacy, which is what it is to this day in our state. The most popular dish was called "salmon s alt" with sugar. At all princely festivities, he was given a special place of honor.

The most popular cooking of red fish these days

Slightly s alted salmon is the most popular fish dish on Russian tables. It will not be a problem to buy it in any large supermarket, or even cook it at home. This will not only save the family budget, but also get high quality fresh fish.

Below is an example of the most affordable and easy recipe for cooking "princely" fish. So, for cooking we need:

• salmon (any red fish: pink salmon, chum salmon, coho salmon, sockeye), best chilled or fresh frozen;
• s alt;
• sugar;
• vegetable oil.

The first thing we start with is to separate the pulp from the bones. We do it carefully and without much loss. Lubricate both sides with vegetable oil and coat with a mixture of s alt and sugar (in a ratio of 2: 1).

The fish fillet is then placed in the refrigerator for a day for better s alting. It is better to use for this purposeplastic containers or food bags. If you used fresh salmon in cooking, it is better to leave lightly s alted fish in the freezer for another day. This will get rid of all parasites. After the allotted time, we wash the fish with running water, and the dish is ready.

Toxic fish - Norwegian salmon. Is this true?

Recently, more and more raised the issue of the toxicity of overseas fish. Ecologists are sounding the alarm and report that Norwegian salmon grown in artificial reservoirs is the most toxic food. Its use is dangerous to human life and he alth. Instead of the beneficial fatty acids that this representative of the underwater fauna is famous for, consumers will encounter various chemicals. They are the cause of cancer, high mortality (with intoxication), and blindness.

One of the "culprits" of this is canthaxanthin. It is he who gives the salmon a beautiful and he althy color of meat. Another well-known chemical is polychlorinated biphenyls. This substance suppresses the immune system, affects the skin, liver, kidneys, nervous system, and even provokes the development of cancer.

According to SanPiN (sanitary rules and regulations), each batch of this delicacy is tested for antibiotics and dioxin levels. Therefore, it is unlikely to meet toxic fish at the points of sale of large supermarkets.

Signs of fish intoxication

Most often, any food poisoning occurs in the hot season, when products require more stringentstorage conditions. And fish, in whatever form it is sold: smoked, slightly s alted, dried, fried, etc., is no exception.

So, what are the symptoms of fish poisoning and the treatment of this disease? If after eating you feel:

• vomiting, nausea;
• deterioration of general well-being (weakness);
• increased body temperature;
• metal taste in mouth;
• appearance of diarrhea;
• numbness of lips and tongue (typical of toxic fish varieties).

This is a reason to urgently call an ambulance. The first signs appear, as a rule, in the first five hours after poisoning. If this happens, you need to call the doctors. But before they arrive, everyone can significantly alleviate their condition.

When any symptom of fish poisoning appears, treatment and further well-being is determined by the speed of making a decision about intoxication. Of course, the most important thing is gastric lavage. You need to drink as much water as possible, preferably with s alt, potassium permanganate or soda. The clearer the vomit becomes, the better.

From the drugs in the pharmacy, any absorbent substances (activated carbon, Smecta, Polyphepan), spasmodic drugs to relieve pain (Spazmalgon, Drotaverin, No-shpa) and drugs that can normalize the water-s alt balance in body (Rehydron, Chlorazole, Acesol).

The cost of a Norwegian delicacy

In stores, the price of salmon starts from 200 rubles per 100 grams and more. Depending on the manufacturer, on the type of fish(chilled, fresh-frozen, frozen, smoked, fresh, etc.) the buyer will face a wide range of prices. The only thing that should confuse the consumer is the price tag below the minimum cost. Perhaps there is a fake on the counter.

With the most elementary culinary skills and desire, every connoisseur of red fish will always be able to cook the freshest lightly s alted salmon at home. His recipe is presented in our article.