Wild salmon: description, features, properties and best recipes

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

Atlantic salmon (salmon) is an endangered species of the salmon family. Thanks to the farm cultivation of this fish, salmon meat is available (and quite inexpensive) almost all year round. What can not be said about wild salmon, originally from the Pacific Ocean itself - it is caught by a seasonal method. Although some experts say that according to their standards, farmed fish grown “in captivity” is just as tasty, it simply cannot stand comparison with living “on free bread”.

Of course, for some, as in the case of the wild duck: it's easier to piss off the domestic one. The taste, color of the fillets, the texture of the pulp of the Pacific varieties of wild salmon is superior to any of the grown ones. After all, this powerful fish swims miles in natural conditions, and the color of its flesh is the result of natural nutrition: krill and plankton with algae.

Features of the issue

For many averageinhabitants, this fish is a seasonal delicacy. Because wild salmon are harvested for about a half-moon: from mid-summer to its end.

There are several problems for those who want to eat fresh. Firstly, it is difficult for an amateur to distinguish wild salmon from farmed salmon, and for the most part, people are not too familiar with the whole range of Pacific species - and as a result, any representative can be “called” both salmon and simply red fish. Second: due to the low fat content of wild species, you should be more careful when cooking them, otherwise it is easy to spoil a fine fillet out of habit with improper processing.

Popular species

What types of salmon are the most sought after?

1. The largest is the Pacific Chinook salmon. In length, on average, up to a meter. In the States, this fish is proudly called King Salmon (royal salmon). Chinook is distinguished from other species by a large number of gill rays. It lives near the Pacific coast of the USA, in Arctic, Asian waters: Kamchatka, Commander Islands, in the Amur River, in the north of Hokkaido.
2. Kizhuch is a large wild salmon, it reaches a mass of 15 kilograms. It differs from other types of coho salmon by the silvery color of its scales, because the Japanese and Americans call it Silver Salmon (silver salmon). Distributed along the North American coast in the Pacific Ocean, from Alaska to California itself. Its range also covers the waters of Kamchatka, Hokkaido and the Commander Islands. In the pulp of coho salmon, up to 9 percent of fats are the famous Omega-3. It contains both vitamins and mineralstrace elements.
3. Red fish - so called sockeye salmon. It differs from the rest of the salmon in the corresponding color. The weight of representatives is up to 3.5 kilograms. The fish spawn more often in the lake environment, in places where clean springs beat. Its flesh is not pink, like other members of the genus, but almost red.
4. Pink salmon. The smallest in size and very common is this fish. The average weight of a caught specimen is 2.2 kilograms. It lives in the cold waters of the Arctic and Pacific Oceans. Pink salmon meat is ideal for cooking soup, stewing and frying, for s alting and canning. Experts note some "dryness" of the pulp, especially fried. Caviar of wild salmon (pink salmon) is also used as food. After high-quality s alting, it is preserved.

Keta - wild salmon

Massively widespread and valuable fish for the fisheries of many countries. Reaches a length of a meter, weight - 15 kilograms. It lives in the Arctic and Pacific oceans, near America - from Canada to California (Monterey Bay). In the last century, its populations were reduced due to overfishing in Japan. However, today we can say that the stocks of this species are almost restored, ketu can be seen in one form or another on the shelves of large supermarkets and specialized fish stores.

How to cook wild salmon

The fillet of each of the above types is distinguished by a rich taste and aroma, good structure. To get the most real culinary masterpiece from fillet, it is quiteIt will be sufficient to use an ordinary grill - electric or charcoal. But among professional chefs, it is considered most important not to overexpose such pulp - otherwise it will be dry. Experts advise thermal processing of fillets to a minimum. Here are some of the easiest options.

Chum salmon steak in the oven

The recipe is distinguished by its simplicity and speed of preparation. First, we will build a “handy” marinade: a little chopped greens, vegetable oil, soy sauce with s alt. We dip steaks (3-5 pieces) into this mixture - let them lie down a little. In the meantime, grate coarsely hard cheese (200 grams) and cut several large tomatoes into rings). Now we are building bags from food foil. In the center of each we place marinated meat, on top of it - cheese and pieces of tomato. We close the bags, leaving a small hole at the top - for steam to escape. Lay out on a baking sheet and send to the oven. Bake for 15-20 minutes at medium temperatures. We take the baking sheet out of the oven, let it cool slightly, unfold the foil and carefully remove the dishes onto portioned plates. Serve to the table, decorating with herbs.

In batter

We will need: half a kilo of salmon fillets, vegetable oil, 3 eggs, a glass of milk, a glass of flour. Cut the fillet into small pieces. Pepper-s alt, adding your favorite spices. Set aside for impregnation for half an hour. In the meantime, we make batter. Whisk raw eggs with s alt. Add milk and mix. Gradually add flour, stirring. The batter is ready. We takepieces of salmon fillet and dip each of them in the prepared mixture. Fry on both sides (approximately 5 minutes each) in hot oil in a frying pan or deep fryer.

S alting

How to s alt wild salmon? This does not require much ingenuity. We remove the skin from the piece, slightly drying the fillet with a napkin or kitchen towel: the flesh should be dry, not wet. We put the fish in a deep bowl, sprinkle it with coarse s alt (it is better to buy edible sea s alt) - one spoon per pound of fillet, sprinkle with a little sugar. By the way, you can add soy sauce, laurel, and coriander with allspice, herbs and other spices. Then we put the fish under oppression, covering it with a film, leave it for several hours in the kitchen, and then remove the excess s alt and send it to the refrigerator. Everything is ready - now you can eat!