Hot smoked pink salmon as a main course and in a salad

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

Pink salmon is one of the smallest, but no less useful and tasty types of Pacific salmon. The fish got its name because of its appearance: before spawning, males have a hump immediately behind their heads.

Appearance

Ocean pink salmon has a slightly blue back, silvery sides and a white belly. It is worth noting that after spawning, the fish becomes less attractive: a dirty yellow or greenish belly, a gray shade of scales. A distinctive feature of this species is the white mouth and the absence of teeth on the tongue. The adipose fin is quite powerful, located between the dorsal and caudal.

Oval black spots on the body of the fish and the presence of an anal fin will indicate the marine origin of salmon.

Spawning

Mass breeding in pink salmon occurs in July or early November. To do this, the fish rushes to the rivers, which is why it becomes vulnerable to poachers. The process of laying eggs in females of this species is very entertaining. First, they make depressions in the sand, then they place the eggs there, sprinkling them on top with sandstone. It turns out such a tubercle, inwhere small salmon fry are waiting to develop.

Cooking

Due to its ease of preparation and maximum usefulness, pink salmon is currently the most purchased salmon fish in the world. It is smoked, s alted, pickled, boiled, fried and baked, and also added to salads, rolls and other dishes. Many are interested in whether hot smoked pink salmon loses its beneficial properties. With proper preparation, any fish remains as he althy as possible.

For example, as a main course, baked pink salmon with lemon and rice can be served for any occasion. And what delicious and fragrant appetizers from s alted pink salmon will turn out!

It is also original to invite friends to grilled salmon steaks, decorating all this splendor with vegetables.

Useful properties of pink salmon

They are:

1. Plenty of omega-3s. Although many nutritionists believe that eating fish several times a week is necessary to replenish the body with beneficial unsaturated amino acids, most people do this much less often.
2. Fish contains enough fluoride to keep teeth and bones strong.
3. Regular consumption of salmon has a beneficial effect on the condition of the skin, hair, nails.
4. The composition of pink salmon includes substances that improve metabolic processes in the body.
5. A large amount of protein and a minimum fat content make fish an indispensable product in the diet.

Hot smoked pink salmon: recipe

Before you start smoking, the fish must be prepared. If necessary, defrost, wash, gut and marinate. The marinade is made to taste: some like it more s alty, while others vice versa. If the fish is too large (1.5 kg and above), then it is better to make cuts along the back - this way it will s alt better and faster.

For marinade in a liter of water, add 200 g of s alt, 100 g of sugar and spices to taste. This volume is designed for fish weighing about 1 kg.

Hot-smoked pink salmon at home should turn out fragrant and tasty, so it's better to let it s alt for about 12 hours. Most often, housewives s alt fish in the evening, and in the morning you can put it in a smokehouse.

Before you start processing fish with smoke, you need to rinse and dry it well, you can let it hang in an open space for several hours.

Hot-smoked pink salmon stays in the smokehouse for no more than an hour, so you can easily surprise friends and acquaintances who suddenly come to visit.

In order for the salmon to turn out tender and with a crust, you need to use pre-soaked chips of alder or fruit trees. Be sure to place a tray in the smokehouse to collect liquid and fat so that the fish does not burn and does not have an unpleasant aftertaste. But the bitterness of the finished delicacy can be given by condensate or soot on the lid of the smokehouse. Therefore, you need to make sure that they are always clean.

Hot-smoked pink salmon is not only delicious, but alsouseful product. Its calorie content is somewhat increased due to fat, but this does not prevent her from remaining dietary. Some advise eating hot-smoked salmon for people with diseases of the stomach and intestines.

Many housewives know that salmon makes not only excellent main dishes, but also excellent salads and appetizers.

Hot smoked salmon salad: recipe and decoration

If you decide to smoke a delicious fish at home and cook snacks and salads from it, then it is better to choose a larger individual. It has more meat and fat, which means your dishes will be even tastier. Hot smoked pink salmon for salad is prepared very simply, the main thing is not to overdo it with s alt and spices.

For the salad you will need 5-6 boiled eggs, 3 large or 4 small jacket potatoes, as well as onions, vinegar, mayonnaise, s alt and pepper.

Hot smoked pink salmon for salad should be cut finely and neatly. First, separate the meat from the bones, even the smallest ones, and then proceed to cutting.

The next step is chopping pickled cucumbers. This can be done both on a grater and finely chopped - a matter of taste, as they say.

Then we crumble the eggs, you can leave one yolk for decoration. Many housewives prefer to grate this ingredient on a coarse grater - it does not matter.

Boiled potatoes are best cut into small cubes, otherwise it will stick together and the salad will lose its shape. After everythingthe necessary components of the salad are cut, you need to properly form it. Can be served in individual portions or one large one. At the bottom of the form we spread potatoes, eggs and pickled chopped onions (half of the head), then cucumbers, and the last layer is fish, sprinkled with the remains of onions. Each layer must be smeared with mayonnaise in the amount you like. You can decorate a culinary masterpiece with egg yolks, herbs or slices of boiled carrots.