Red fish, its benefits, types and the right choice! Biochemical composition and energy value. Differences between chum salmon and pink salmon

Pink salmon (another name for fish is pink salmon) is the most popular commercial fish. She possesses delicious meat and caviar, which is highly valued in the world of haute cuisine. Not having a significant size (about forty centimeters) and a weight that barely reaches two kilograms, pink salmon is the smallest fish from the entire large salmon family.

Like relatives of pink salmon, it is found in fresh water with a fairly low temperature. Therefore, the most comfortable living conditions for her were the waters of the northern hemisphere of our planet. Migrating from freshwater reservoirs to the seas and oceans and back, pink salmon cover huge distances.

Most often, pink salmon can be found in the waters near the coasts of the Pacific Ocean. Less often, but also you can see shoals of pink salmon in the waters of the boundless Arctic Ocean. Over time, pink salmon less and less often migrates from fresh water to salt water. This is due, first of all, to the fact that over the many years of its existence, the fish has become accustomed to the conditions of the Great American Lakes, therefore there is no urgent need for migration to the ocean.

In general, the life of pink salmon lasts no more than two years. Starting its life cycle in fresh water, it ends with the end of spawning in July-September. The fry that were born live in fresh water reservoirs until the summer, with the beginning of which they set out on their way to the ocean or sea. The size of fry during this period barely reaches three centimeters, but the hardiest fish that survive this difficult test will live in salt water until next summer, when it comes time to return to spawn in fresh water, where they were born. There they, like their parents before, die, giving life to a new generation of pink salmon.

How to determine the appearance of the place of catch of pink salmon

Pink salmon is one of the few fish appearance which depends on where she lives. For example, if a fish lives in the salty waters of the ocean, then its color can vary from light gray to blue-silver. A yellowish tint may appear when pink salmon return to freshwater bodies of water. A characteristic sign of pink salmon living in fresh water will be the appearance of dark oval spots on its upper half of the body. The fish got its name "pink salmon" due to the fact that a hump appears in the males of this breed of fish in fresh water.

The most delicious meat, which is appreciated by all chefs and gourmets of the world, is in pink salmon before it starts migrating to lay eggs. When pink salmon lives in river water, its meat becomes tasteless and whitish. Before you buy a fish, pay attention to its color. Your dishes will be tastier and healthier if the pink salmon meat is from the fish that was caught in the salt water of the ocean or seas. In this case, her fillet will be pleasant Pink colour, will have a richer taste.

Benefits of pink salmon meat

Pink salmon meat, due to its high protein content, is quite satisfying and at the same time low in calories. In total, 100 grams of the product contains 147 calories. There are a lot of ways to cook pink salmon and they are oriented to the taste of everyone. Pink salmon is fried, boiled, baked, salted, marinated, prepared in many other ways and used for serving. various side dishes. Pink salmon caviar is especially popular. It is considered a delicacy.

In addition to the special taste qualities, pink salmon is useful for our body, because it brings it required amount useful substances: fluorine, iodine, phosphorus, sodium, fatty acids and vitamins B6 and PP. Substances such as sodium play an important role in the water-salt process of our body, iodine replenishes the loss of this substance in the body, thereby helping in the functioning of the thyroid gland. For the speedy restoration of bones in case of various injuries, fluorine contained in pink salmon meat will help. special benefit for our body have pyridoxine and nicotinic acid, which are found in pink salmon meat. They are good for our digestive and nervous systems. Fatty acids and vitamins, which pink salmon is rich in, help the regeneration of cells in the human body, therefore pink salmon will be useful for people of all ages.

Contraindications for eating

But still, pink salmon meat will not be useful for everyone. If you have an individual intolerance to red fish, allergic reactions to it, and also if you are forbidden to eat products with high content phosphorus and iodine, pink salmon is not for you. In any case, consult your doctor or nutritionist in order not to harm your body.

Red fish - now this is the name of a delicacy fish belonging to the salmon or sturgeon family. Such types of red fish as trout, salmon, pink salmon, chum salmon, sturgeon have reddish or white-pink muscle tissue. Because of this, they got their name.

Previously, only the sturgeon family was classified as red fish: sterlet, sturgeon, beluga, stellate sturgeon, etc. At present, the salmon family is also included here.

Salmon fish has low bone juicy muscle tissue, and caviar is an expensive delicacy. All types of red fish are highly valued in cooking.

Sturgeon family

This family, as evidenced by many fossils, is one of the most ancient among fish. It began its existence about 75 million years ago - in the Cretaceous period. The fish of this family is the largest in freshwater reservoirs.

The main features of the family

The sturgeon family has an elongated and spindle-shaped body. Along the entire length of the body, on the upper part, there are longitudinal rows of bugs - bone shields. There are five of them: one dorsal, a pair of lateral and a pair of abdominal.

The head is covered with bony plates. The spatulate, elongated snout has a conical shape. The mouth is located on the lower part of the head, it can be retracted. There are lips, teeth are missing. A characteristic feature is the small antennae that are located above the oral fissure.

Fins: a pair in front, near the head, one anal, one dorsal and a large caudal. The base of the caudal fin is covered with rhombic scales. The first pair of front fins is modified and looks like spikes.

The sturgeon skeleton is cartilaginous. Fish have a swim bladder, four pairs of full gills and one pair of accessory gills.

This family of fish prefers to stay near the bottom and feeds mainly small fish, molluscs, insect larvae, worms.

All species of the family are freshwater, anadromous or semi-anadromous.

Classification

The sturgeon family belongs to the class of ray-finned fish and to the order of sturgeons. Currently, there are only four species: shovelnose, pseudoshovelnose, beluga and sturgeon.

Species of the sturgeon class are common in the basins of the Azov, Black and Caspian Seas. Sturgeons are also found in the Aral Sea basin, but they are represented by only one species. This is a spike.

The representatives of the classes are significantly different from each other.

Shovelnose get their name from unusual shape snout. They have small eyes that can be practically atrophied, but they have a well-developed sense of touch. This fish lives in reservoirs with a very fast flow of water, therefore important feature is the presence of large bone plates that look like a shell. And the flat, elongated snout helps the shovel-like ones to easily stay afloat in a turbulent water stream.

Shovelnose are found only in the Mississippi basin. Representatives are divided into two types:

Common shovelnose, it can be found in the river basin quite often. This is a fish that reaches almost 1 meter in length.
The white shovelnose is less common than the common shovelnose. Its length can also reach 1 meter.

Pseudo-shovelnose live in the basins of the Amu Darya and Syr Darya, but do not swim in the salty Aral Sea. All these fish are smaller than shovelnose and can only grow up to 55-60 cm. There are two types: a large Amu Darya shovelnose and a small shovelnose.

In addition to standard sturgeon widows, various hybrids may appear. In one reservoir, several species of sturgeon fish usually live, which interbreed with each other.

Reproduction of sturgeon fish

All representatives of sturgeons, except for sterlet, are long-livers. The fish reaches puberty only when it grows to a sufficient size, but spawning does not occur every year, but every two or three years. For this process, sturgeons leave the seas for riverbeds. Spawning takes place there, after which they return back to the seas.

The larvae in the eggs feed on the contents of the yolk sac for quite a long period. After hatching, they feed on small zooplankton.

Malek sturgeon from the rivers swims into the sea, where it continues to grow. In some large reservoirs, juveniles can stay for three or two years, but then they still return to the sea.

Sturgeon breeding has been practiced for a long time. It is mainly grown in natural nurseries of the Azov, Black or Caspian Seas. Recently, the protection of sturgeons in the natural environment has been strengthened, but poachers still continue to catch fish, which negatively affects their numbers.

The value of sturgeon

Except delicious fillet sturgeon has a delicious black caviar. They breed and catch fish for industrial purposes in the rivers of the Caspian basin. On fish farms, fry are grown, which are then released into the wild. The size of the quota is determined by the number of these fry.

Sterlet is also very much appreciated by gourmets, but catching this fish in natural reservoirs is prohibited. It is bred on fish farms, as well as thorn and stellate sturgeon. All these species are listed in the Red Book.

The most common species that are bred in ponds are Siberian sturgeon, Russian sturgeon, beluga, sterlet, bester.

Sturgeon breeding has recently become more widespread. In addition to industrial purposes, sturgeon fry are released into rivers to maintain their numbers. But many species are still very susceptible to extinction due to poaching and environmental degradation.

salmon fish

The salmon family is divided into several subfamilies:

Salmon. Representatives have large teeth, small scales, and the upper jaw is quite large and stretches to the rear edge of the eyes.
graylings. They have dense and strong scales, a long dorsal fin.
Sigi. They have a small mouth, the posterior jaw does not reach the rear edge of the eyes; small teeth and small scales that fall off easily.

Salmon fish is one of the most valuable among all salmon.

Main features

The body of the fish is elongated and laterally compressed. The lower jaw is elongated, a cartilaginous hook appears on it during reproduction, and a corresponding notch appears on the upper jaw. The color of the back is usually gray-blue with black spots, and the belly is silvery. The general coloring of the fish may vary depending on the age of the individual, its habitat and other factors. Before spawning, the salmon darkens, the males become covered with red spots, and in very old males, the lower fins and the entire belly turn red.

The skin during the breeding season in salmon thickens, becomes rough. The process of changing individuals during spawning is called baldness, salmon in this period is called longshak or sucker.

During spawning, all members of the family become very thin, as a result of which the head of individuals seems to be much larger than the body. The fish fillet becomes tasteless, white and watery.

Salmon is considered an anadromous fish. During spawning, salmon enter the rivers from the sea, but the Ladoga and Onega salmon are exceptions, which live and spawn in closed water bodies. These lacustrine species are darker in color and have smaller eggs.

salmon habitats

Salmon live only in Europe, earlier they could be found in Turkestan and Siberia, but now they are no longer there. The main habitats are the White Sea, the Baltic Sea, the German Sea, as well as rivers flowing into the above seas.

In the CIS countries, salmon is caught in the following rivers: Western Dvina, Neva, Neman, Luga, Vindava, Pechora, Varzukha, Mezen, Onega, Northern Dvina.

salmon breeding

Salmon enter the rivers mainly in summer, rise along them, and can swim long distances. Salmon spawning takes place in autumn.

Depending on the time when the fish goes to spawn or returns, fishermen give names to salmon. The course of the Petrovsky and Uspensky sucker corresponds to the closing of the White Sea, they go to the rivers after the ice breaks - in early June. This fish has a lot of caviar, and it is almost mature. Assumption sucker is also called tinda or low water. They go to rivers in July.

In the off-season, caviar fish is also found, but its caviar is either immature or in small quantities. Spawning fish are especially common in Western Europe.

Salmon has a powerful tail with well-developed muscles. Thanks to him, she can jump over small ledges of rivers. Salmon can jump up to 4-5 meters. Therefore, it is very convenient for fishermen to catch salmon near small waterfalls.

Fish always spawn on small rifts with a fast current and a coarse sandy bottom. Basically, salmon spawn in the same place for many years. But the older the representative of the family, the higher he enters the rivers.

The reverse course of the fish begins in November-October. In the northern regions, the salmon spends the whole winter in fresh water and returns only in the spring. Thin and tired salmon roll back into the sea.

Salmon caviar is quite large, but it is smaller than that of other species. With age, the number and size of caviar increases.

The development of fish eggs is slow and depends on the water temperature. The fry hatch in 70-140 days. They swim with the yolk bladder for about a month. The fry have a large head and a small body, they feed on benthic organisms or zooplankton. The body color of young fish is greenish.

Salmon fry spend in the upper reaches of the rivers from one year to three years. After they take the form of an adult, the fish swim into the sea, where they continue their development. But before that, young salmon stop for several days at the mouth of the river, gather in large flocks.

Males and females of two or three years are already capable of reproduction. After the fish return to the sea, it grows, but after a few months the salmon go back to the rivers, only this time to spawn.

So the whole cycle closes and all this continues from year to year.

Trout

All types of red fish have many features in common, but there are signs that are characteristic of only one species. So, trout, which is also called pied, has many small black spots on its body, rounded scales and rounded fins. Other species of the family do not have such features.

Trout is common in the rivers of Western Europe, it can be found in small quantities in small rivers of the Black Sea basin. Trout fish cannot compete with other predators, it needs clean, clear, cold, but non-freezing water, so its distribution is not as large as other species of the salmon family.

Small fish usually feed on the eggs of adults, which they find on the riffles. Adult trout are carnivorous fish and feed on smaller species, earthworms and insects. The main food is insects: larvae, grasshoppers, flies, mosquitoes, midges. Trout can catch insects from the water or catch them on the fly.

This fish loves cool water, so on a summer day the trout is not very active, almost does not eat, keeps near springs and springs, in the shade of large stones.

At the end of summer, trout fish begin to go into the rivers for spawning. She can overcome great distances, and small obstacles do not prevent her from moving forward: she can jump out of the water to a height of 2-3 meters. To make a jump, the trout rests on something with its tail, bends into an arc and sharply strains its tail. If it was not possible to jump over the first time, the fish tries again.

Keta

Where does this red fish live? Chum salmon is found in the North Pacific and the Arctic Ocean. For reproduction, she goes to the rivers Lena, Yana, Indigirka, Kolyma; in the Western Hemisphere - into the rivers flowing into the Bering Strait.

In the normal period of life, the chum salmon has a silver-gray color without any spots and stripes. During spawning, the sides of the chum salmon acquire a raspberry-purple hue. Ketu in such a period is called a salmon or catfish. In catfish, the sky, the edges of the gill arches also turn black, the teeth increase in size, the fillet becomes yellow and skinny.

Chum salmon usually go to spawn in the third year of life, but maybe in the second or fifth.

Ketu is divided into two races: autumn and summer. They differ from each other in behavior, physiological and morphological characteristics. In nature, these two races do not mix during spawning.

The development of eggs and young animals in the summer race usually takes place in the underflow stream, and in the autumn race - in the place where groundwater comes out. Such differences are related to the temperature of the habitat: the summer chum salmon needs a lower water temperature in order for embryogenesis to be completed in spring, and the autumn chum salmon, accordingly, needs higher temperatures so that the fry emerge at the same time as the summer race.

The summer and autumn races of chum salmon differ in body size, coloration, and fertility.

Pink salmon

Red river pink salmon lives in the Pacific Ocean from Chukotka to the Korean Peninsula and from the Bering Strait to the California Peninsula.

Red pink salmon is the smallest representative of salmon. The maximum length that the fish reaches is 68 cm, and its weight is a maximum of 3 kg.

Pink salmon goes to spawn already in the second year of life, the breeding season begins in August and lasts until the end of September. Already in April, the fry come out and roll into the sea. But at first, young pink salmon lives in shallow water, feeding on small crustaceans. After two years, the fish returns to their native river to spawn.

In addition to the fact that pink salmon is the most numerous species from the salmon family, it is quite homogeneous, i.e. it cannot be subdivided. This is due to the fact that pink salmon is a fairly young species, crossing of individuals takes place in the sea, and the period of stay in the river is minimal.

An amazing feature of the species is that all the larvae that hatch from the eggs are females. Already after leaving the ground, some individuals change sex.

Pacific (Far Eastern) salmon

This family includes the genus Pacific, or Far Eastern, salmon.

Far East salmon- anadromous fish that feeds in the sea, and goes to the rivers for spawning. All females of this genus spawn only once in their lives, and males can participate in spawning several times.

Salmon spawning, like migration, different types happens at different times. Some males in some species have a long freshwater period, and some do not go to sea at all.

Pacific salmon is quite an interesting species. All members of the family have an instinct at home - the fish return to spawn in those rivers from where they themselves came out. But in salmon, like any species, there is a certain protection against inbreeding. So, all salmonids have a different period of maturation: in some species, females become sexually mature earlier than males, in some it is the other way around. This allows the fish to interbreed. different ages and avoid close relatives. Far Eastern salmon always fatten in the sea, being there enough for a long time.

Red fish in cooking

Previously, as we have already mentioned, only representatives of sturgeons were considered red fish. Currently, salmon are also called so, since their muscle tissue also has a red-pink hue.

In cooking, there is a classification of this fish:

I group. This includes sturgeons that live in the Caspian and Black Seas. These are beluga, spike, sterlet, sturgeon, stellate sturgeon.
II group. This group includes trout, salmon, pink salmon, and chum salmon.
III group. These are fish such as coho salmon, taimen, nelma and white salmon. These species are called salmon white species.

Red fish is highly valued not only because of its delicious juicy fillet and caviar. This fish is very rich in various vitamins and minerals. It is characterized by a high content of phosphorus and iodine, as well as calcium, fluorine, vitamins E, group B, PP, A, etc.

All types of red fish are highly valued by culinary specialists. It has been proven that people who often include red fish in their diet are less susceptible to oncological diseases, rarely suffer from hypertension, have an excellent memory.

Red fish in its composition contains polyunsaturated fatty acid omega-3, which nourish cell membranes, prolong youth. Eating dishes, for example, from salmon, is the prevention of various diseases: arthrosis, arthritis, heart attack, stroke, as well as visual impairment.

There are a huge number of dishes from red fish: sandwiches with caviar or smoked fish, a pie with salmon, trout, stewed trout with vegetables, red fish with beets, chum salmon with asparagus and rice - any gourmet will find a recipe to their liking. This fish can be eaten not only every day, but it is not a shame to put it on the festive table.

Salmon fish is useful, but it is worth remembering that a large number of even healthy food can be harmful to health. A week is enough to include in your diet only 300 g of red fish, preferably boiled or steamed. Abuse of fried red fish can disrupt the digestive tract. With caution, it is worth eating dishes from this delicacy for overweight people, pregnant and lactating women.

A well-known enterprise engaged in breeding red fish for industrial purposes is Russian Salmon OJSC. The company breeds fish - Pacific salmon - in hatcheries located in the Barents Sea. The company is also engaged in the processing of salmon. Here you can buy almost all types of salmon family.

Pink salmon is one of the most popular types of fish due to the huge number of useful properties. It is sold whole or cut into pieces. different sizes. Sellers often use tricks to sell stale goods and reduce their losses. For example, several times frozen and thawed pink salmon can be mixed with chilled, and young with old. You can distinguish a good fish only with some knowledge and after a thorough examination.

On the shelves of shops, pink salmon can be sold in the following forms:

whole not gutted;
whole gutted fish with head;
a whole gutted fish without a head;
separate pieces;
separate parts of pink salmon (tails, fins and other parts with a small amount meat).

Which pink salmon should I buy

Choosing a good pink salmon is a rather difficult question. Determining the quality of gutted fish or its individual pieces is much easier than judging fresh whole salmon. Each option has its own rules.

standard weight whole pink salmon averages from 800 g to 1.5 kg;
the amount of ice on frozen pink salmon should not exceed 5%;
the belly of a good pink salmon is even in color, not swollen and rather flat (females with caviar are considered an exception);
if the pink salmon is gutted, then you need to determine the color inside its belly (it should be pink);
the gills of pink salmon should be light red (their color is always bright and saturated);
the scales of fresh pink salmon are clean, shiny and smooth;
pink salmon skin should not have even the slightest damage;
pink salmon fillet should have a pinkish color;
when you click on the fish, there should be no dents;
the pink shade of the belly of pink salmon indicates the presence of caviar;
the smell of fresh fish should not contain an ammonia tint;
the skin of high-quality pink salmon fits snugly to the meat.

If pink salmon is purchased in a package, then special attention should be paid to its safety. Fish in damaged packages cannot be bought. Despite the acceptable appearance, it can be damaged.

The price of whole pink salmon is much lower, but do not forget that after cutting, almost half of the weight will be waste. Savings in this case not too significant.

It is believed that the meat of the male pink salmon is more juicy and fatty. This nuance can be determined by numerous criteria. For example, the color of the female is lighter, the head of the male is sharp and elongated, and the female is rounded. The rear fin of the male is short, while that of the female is elongated.

Signs of pink salmon, the purchase of which is better to refuse

During fishing, pink salmon can get damaged. It is very difficult to visually determine the “broken” fish if it is bought whole. When cutting or on pieces of pink salmon, real bruises and bruises can be seen. The taste qualities of fish in the presence of such signs do not change, but in the process of cooking broken places will not maintain integrity and will fall apart.

The purchase of pink salmon should be abandoned if the following factors are present:

dark or green gills;
mucus in the gills is not acceptable for high-quality pink salmon;
yellow color of the inside of the abdomen;
dry tail of pink salmon indicates that the fish was thawed and frozen repeatedly;
skin in the form of bubbles or not tight to the meat indicates improper storage of the fish (or its age);
absence rich color pink salmon fillet indicates that it was frozen;
distinct dents remaining after light pressing;
numerous damage to the skin, scales or individual parts of the fish.

If pink salmon is immersed in water, then good fish immediately drown. Poor quality or spoiled product will float belly up on the surface.

Thanks to a little trick, you can determine the age of pink salmon. In this case, you just need to compare the date of catching fish and the time of its implementation. For example, if in September you buy pink salmon caught in April, then it is extremely difficult to call it fresh. old fish or food that has not been stored properly will have a bitter taste after cooking.

Fish is an important part of the human diet. Experts recommend regularly eating red fish meat, because it is a source of beneficial trace elements, vitamins and fats. From this product, our body receives important omega-3 fatty acids.

Appearance of chum salmon and difference from pink salmon

Unscrupulous sellers deliberately replace salmon with pink salmon, since the latter is cheaper, fatty, although no less useful. Often people who do not understand the topic of fish species and families in detail confuse these two species. That is why when buying there are doubts, and questions about whether the sellers are deceiving. When cut, the fillet parts are difficult to distinguish, but possible.

Keta is larger in volume: it reaches 1 m in length, with a weight of almost 15 kg. This is a common fish, and occupies a confident second place in terms of population among its family. The meat of this fish is less high-calorie and fatty. It looks unremarkable: with a silver color, which is complemented by pink-crimson stripes during the spawning period.

Pink salmon is 25 cm shorter than its congener. This is primarily due to the fact that adults after spawning often die without having time to grow up to large sizes. Also noticed a feature that they grow faster. It has spots on the body and pronounced sexual characteristics.

Keta has a strongly developed sense of homeland. For spawning, it returns to the place where it was born itself. Pink salmon does not have such an instinct, therefore each time it chooses a new place for breeding.

What is chum salmon and pink salmon

Chum salmon and pink salmon are representatives of the Salmon family. They make up 80% of the Salmon catch and are in demand on the market.

Keta is one of the varieties of the Pacific salmon, with a characteristic elongated body shape and a brilliant silver color. There are 2 types: "summer", which lives in northern latitudes, and "autumn", living in the southern part of the world. They differ in length: representatives of the north are 20 cm shorter than their relatives from the south.

Balyk is prepared from this fish, canned, salted, dried, smoked, frozen. In addition to meat, its most valuable caviar is used as food. In our country, it is freely available for anyone to purchase.

Pink salmon, or Pink salmon, is also a species from the Salmon family. This fish lives in cold waters, the temperature of which does not exceed 15 °. The most optimal temperature for the life of an individual is 10 °, and at 26 it dies. Eating Preferably high-calorie food Therefore, pink salmon meat is fatter and more nutritious. After 1.5 years, mature individuals go to spawn to lay eggs and die. The fry, having hatched, remain for some time in a secluded house, waiting until they grow up, so that the current carries them into open sea waters.

Keta - sea or river fish

Keta stands out for its special value, because it does not breed and does not live in captivity. When buying a real individual in a store, there is no doubt that it is grown in vivo and did not use any artificial growth stimulants.

This species has a wide halo of habitat: it is found both in the oceans and in the seas and rivers. In terms of prevalence, this fish has no equal among the Salmon. The quality of fish meat directly depends on the nutrition of the individual. Catches on the territory of Russia are small, and this also determines the corresponding price.

This is the fish that does not have a specifically defined range of habitat. Large flocks enter the river waters for spawning, while others, on the contrary, are melted from the river into the seas and oceans. During such journeys, their color changes - it becomes darker and stripes appear.

The large, wide and massive tail is intended primarily for tearing out holes in which eggs are laid. Some holes reach 2 meters!

Differences between chum salmon and pink salmon

There are several points on which these types differ:

Criterion
	80-100 cm, elongated torso.	Up to 75 cm, with a hump during spawning.
	Light gray, silvery, with stripes during spawning.	Gray-blue, and during spawning - gray with a yellow-green belly.
	Lighter, brighter, juicier and larger.	Slightly smaller, thin-walled and darker.
4. Place of spawning	Place of birth, quiet rivers.	The first place I came across.
	Dietary, gentle, full of vitamins and minerals.	Fatty and savory. Calorie content - 140-150kcal.

They lend themselves equally heat treatment, and excellent dishes are obtained, even with a minimum of spices and additives. A versatile product with which you can experiment: in processing methods, side dishes and spices. You can get an appetizer, a salad, a pie, a first course or a second course - you are not limited by anything in your imagination.

When choosing a fillet, pay attention to the shade - pink salmon is faded pinkish. It is easiest to distinguish it among the rest of the family, and the chum salmon is a bright, juicy pink color. Don't buy pickled or frozen, as the shades can be the same due to processing.

Differences in appearance

Chum salmon has a light gray color, which darkens on the way to spawning. Raspberry stripes also appear in the tail area - this is a sure sign that the individual is heading to the breeding site.

Pink salmon got its name because of the hump that appears on males during spawning. Such a distinguishing mark well distinguishes these fish from others. It also has small scales and dark spots all over the back and tail. The inhabitants of the ocean have a gray color with a blue tint, and during breeding, the color changes to a concrete gray with a yellow-green tint on the abdomen.

Caviar also varies: chum salmon eggs are larger, they look brighter, with a dense shell. Accordingly, the caviar of the second type is smaller, approximately 1 mm in diameter, of a darker shade and with thinner walls. However, both species have excellent taste qualities, are equally beneficial for the body and are recommended for use. The rich composition of minerals, trace elements, proteins - that's what distinguishes the caviar of these fish!

Differences in composition

Meat and caviar of chum salmon is considered more fat, tender, healthy and dietary product. This also affects the price. In terms of taste, everyone chooses what they like. And yet, people often make a choice in the direction of this fish. It contains vitamins E, C, PP, B1 and B5. Caviar contains a third of vegetable protein, which is completely absorbed by the human body. . In contrast, supporters of pink salmon come forward, who consider it a useful and relatively inexpensive product.

The differences in composition are insignificant. Differences are expressed in mineral and vitamin composition. Chum salmon are dominated by B vitamins, while the smaller counterpart has a richer mineral composition. The latter has a storehouse of iodine and fluorine, as well as manganese. Children are required to take a course of fish oil, so that vitamin D is better absorbed. For this, caviar of both representatives of Salmon, their meat or allocated fat is suitable. It is a source of polyunsaturated acids, amino acids not found in any other food.

Pink salmon- fish, the length of which reaches about 38 cm, while the weight is about 2.2 kg. Among other representatives of the Salmon family, it is the smallest. The appearance of the fish directly depends on the place where it lives. In the ocean, pink salmon looks like this: it is painted in a pale blue color with a silvery tint. In the rivers, the fish becomes paler and acquires a yellow color of the abdomen and a gray back (see photo). In males, after spawning, a hump appears behind the head, which is the reason for the corresponding name of this fish. It is on this basis that males are distinguished from females. Pink salmon lives for only a few years.

On sale, fish is presented in a large assortment: whole carcasses, fillets, abdominal part, back, steaks, etc.

The taste of pink salmon is delicate, most of all such fish resembles salmon and trout. The only difference is the juiciness of the meat. Pink salmon is drier. The smell of fresh fish is subtle. Sharp notes indicate that the product has begun to deteriorate. The smell of fried pink salmon is unpleasant. However, it is very simple to eliminate it: before cooking, the meat of this fish is treated with lemon juice or balsamic vinegar in diluted form.

How to distinguish pink salmon from chum salmon, salmon, salmon, sim, trout?

It makes practically no sense to compare pink salmon and salmon, since the former belongs to the salmon family, and the latter is already the collective name of all fish species that belong to this family (pink salmon, salmon, chum salmon, etc.). Sometimes pink salmon can be called salmon. In this regard, it is necessary to give a small comparative characteristic such salmon fish as chum salmon, salmon, and understand how they differ from pink salmon.

Distinguish pink salmon from chum salmon possible by the following signs:

Weight. The difference in weight is 6 kg. An adult chum salmon weighs about 8 kilograms, and the weight of pink salmon ranges from 1.5 to 2.2 kilograms.

Meat color. Pink salmon has reddish meat, unlike chum salmon, which has pink meat with a light tint.

Scales. In pink salmon, it is small, with dark spots on the back and tail and with a white belly, in chum salmon there are no black spots. Also, the latter has silvery and larger scales.

The difference between salmon and pink salmon begin with appearance and ends with culinary use. The males of the last fish, unlike the first, during the spawning period grow the so-called hump, from which the name came. Also, pink salmon belongs to the Pacific genus of salmon, and salmon belongs to the Atlantic. In addition, the latter type of fish is much larger (it can reach one and a half meters in length), and the first can reach only seventy-six centimeters in length. As for culinary differences, here many chefs claim that salmon meat, unlike pink salmon meat, is quite dense, therefore it is used as a cut for rolls and sandwiches. Still need to say about the taste of the two fish. Pink salmon is less tasty, not juicy enough and tougher than salmon. There is also a significant difference in the price of the product. Salmon, unlike pink salmon, is very expensive and therefore not available to every consumer.

Pink salmon is different from sima according to several criteria. Firstly, the body of the first fish is covered with large spots, and the body of the second is covered with small ones. Secondly, the eyes of pink salmon are large, while those of Sims are small, in the form of beads. Thirdly, in the latter, unlike the former, the teeth are quite sharp, not very small and are present on the tongue. Fourthly, pink salmon have softer gills than Sims. Fifthly, the Sim's scales are much larger and can be easily removed without sticking to the hands. Sixth, pink salmon meat is less fatty than sima meat.

Concerning differences between pink salmon and trout, then the latter meat is much fatter than the former. Also, the weight of a trout can reach more than twenty kilograms, and average weight pink salmon - about two kilograms. The latter has a hump on its back, while the former does not. In addition, on the side of the trout, unlike pink salmon, there is a red stripe, and the whole body is dotted with small dark spots.

How to choose and store?

When choosing pink salmon, first of all, you should consider the purpose of the purchase, that is, you need to decide in advance what you are going to cook from it. Buy with a carcass head only if your goal is stuffing fish or making soup from it. Otherwise, choose options without a head, as this is an extra waste.

To buy high-quality and freshest fish, use the following recommendations:

If you choose a whole carcass, then pay attention to the color of the abdomen: it should be pink. Yellow color indicates spoilage of the product.
Look at the gills of the fish, if they become green and slimy, the fish is spoiled. Quality pink salmon have red gills.
Pay attention to the eyes: they should be transparent, without clouding. Otherwise, the purchase should be abandoned.
It's also worth looking at the tail. A winded, dried tail will testify to spoilage of the fish.
Particular attention should be paid to the condition of the skin: it should fit snugly against the meat, be absolutely clean and not damaged. If the skin is easily separated from the carcass, you should refuse to buy it, since the fish was stored for a long time and most likely in violation of storage standards.
When choosing a fillet, pay attention to the color of the meat: it should be pink. White color is a sign that the fish has been frozen. Dishes from such pink salmon will be dry, no matter what you do.
You should not buy fish that has characteristic bloody smudges or bruises.
When buying fish in the store, pay attention to the fact that whole carcasses should be placed under the ice, and fillets above it.
Press your finger on the selected pink salmon: the shape of the fish should be restored almost immediately.

It is worth storing the fish by first wrapping it in parchment paper or cling film. If you bought a whole carcass, then place a few pieces of ice in the abdomen and send it to the shelf near freezer. In this state, pink salmon will keep fresh for about 3 days. When frozen, the storage time increases to 3 weeks.

Beneficial features

The benefits of pink salmon are due to the presence of various substances that are necessary for the normal functioning of the body. The composition of the fish includes omega-3 fatty acids, which have the ability to reduce the amount of cholesterol in the blood, normalize blood pressure and increase protective shell nerve cells.

Pink salmon is an excellent source of vitamin D, which is involved in the formation of bone tissue and reduces the risk of osteoporosis and rickets.

The protein contained in pink salmon is absorbed much faster than meat. There is in this fish such a substance as glutothione, which destroys foreign cells and increases the protective functions of the body. Pink salmon has a positive effect on the activity of the cardiovascular system. There are no sugars and carbohydrates in the fish, so it is allowed to be consumed in case of diabetes.

Pink salmon is quite satisfying, but at the same time low-calorie product, so you can safely include it in your diet without fear of ruining your figure.

Given the presence of a large amount of vitamin PP and vitamin B6, the consumption of fish normalizes the functioning of the nervous system and digestion. Sodium, which is part of pink salmon, is necessary to maintain the water-salt balance in the body. There is phosphorus in pink salmon, which is involved in the restoration of bone tissue, as well as fluorine, which is involved in hematopoiesis.

Due to its extensive health benefits, it is recommended for people of all ages to include such fish in their diet.

Pink salmon during pregnancy is very useful, so you can safely eat fish, but adhering to a certain dose. Daily rate of the product eaten - no more than one hundred and fifty grams, and you can feast on no more than three times a week.

Pink salmon at breastfeeding also recommended. This fish can be eaten only four months after giving birth in boiled or steam form. For the first time, you need to eat no more than thirty grams of fish. If within two days the baby feels good, then you can continue to eat pink salmon, but not more than twice a week. The norm of fish eaten per week is no more than four hundred grams. When the baby is six months old, you can try to eat baked fish with vegetables.

Pink salmon with pancreatitis is allowed to eat, but only three months after the disease has subsided. Fish should be eaten in boiled and no more than twice a week. During the period of stable remission, pink salmon fillet can be cooked steam cutlets, meatballs. In acute forms of the disease, this fish is not recommended.

Use in cooking

Pink salmon is a fairly popular fish in cooking, as it is an excellent independent product, and it is also used in recipes. variety of dishes. Fish can be subjected to various heat treatments: stew, bake, boil, fry, steam, and also grilled. It can also be salted and marinated.

Pink salmon is used for cooking first and second courses, and it is also included in the recipe. variety of snacks, salads, meatballs, pates and much more.

How to properly cut and clean fish?

“How to properly cut and clean pink salmon?” - the question is quite serious, so it needs to be approached more thoroughly, because the taste of the fish depends on it.

So, to fillet pink salmon at home, you only need a small knife, which is usually used to cut vegetables. First you need to clean the pink salmon from the scales. This is done like this: carefully peel off the scales, starting from the tail and ending with the head. When the scales are removed, the fish should be rinsed in water to remove any remaining scales.

Then you can proceed to the next stage of butchering the fish - removing the insides. This is how you need to gut pink salmon: open the belly of the fish and carefully remove all the insides. Then it is necessary to clean the film inside the carcass (otherwise fish fillet will burn). Make a small incision along the spine of the fish, then cut the film and remove all blood clots. After that, the carcass must be washed.

Now you need to clean the pink salmon from bones, fins and tail. First you need to put the fish on the board, cut off its head, tail and fins (from the back and abdomen), then cut the carcass along the abdomen from the top to the tail. To rid pink salmon of bones, you need to take a small knife, which should be inserted between the costal bones and the meat layer near the ridge (the sharp side of the knife should look at the spinal bone). Then gradually move the knife from the base of the ridge to the edge of the abdomen, thereby freeing the meat from the bones. The same should be done with the tail of the fish. Now you need to remove the ridge, open the fish carcass and cut it into two halves. You should have one part of the fish without bones, and the second with bones, which should be removed in the same way as from the first half.

Now you need to clean the fillet of the fish from the skin. To do this, pick up the skin from the wide edge of the carcass and pull to the very bottom. If the meat stretches along with the skin, the skin must be carefully peeled off the meat with a knife. When the skin is removed from the fish, you can cut the pink salmon into portions and use for further preparation delicacy. If the fish fillet will be baked in the oven, then only large bones will need to be removed, and small ones should not be touched, because under the influence of heat, they will become softer and will be easily removed from the meat.

To cut frozen pink salmon, in the evening, the fish should be taken out of the freezer, put in a deep bowl and placed in the refrigerator. Until morning, the pink salmon will melt, and it will be possible to clean it. Or you can just take the fish out of the freezer, put it on a cutting board and let it lie on the table for a couple of hours.

One more moment. If caviar was found during butchering the fish, it can also be used to cook the dish. But before that pink salmon caviar needs to be cleaned from the film. How to do it at home? Yes, very simple. Remove the caviar from the carcass and rinse under water. Next, carefully cut the film in several places. After that, you need a sieve with large holes so that the eggs can freely pass through them. Put caviar on a sieve and gently press down. Thus, the eggs will pass through the strainer, and the film will remain on the surface.

You can also rid the caviar of pink salmon from the film with the help of boiling water. Pour water into a small saucepan, put on the stove and boil. Dip the caviar in the film into the bubbling liquid and gently mix with a whisk to collect the lagging film on the blades. After that, the water should be drained, and caviar used for salting.

Cut pink salmon for pickling very easy and fast. Wash the fish thoroughly and then lower it into salt water for about fifteen minutes. After that, cut the carcass in half lengthwise, removing the skin and backbone. Then cut the pink salmon fillet into pieces and pickle.

To cut pink salmon for batter, should be taken lightly frozen fish, cut off the head, tail and all fins, and then rinse the carcass. Next, you need to make an incision along the ridge throughout the carcass. Starting at the edges of the cut, remove the skin, and then divide the fish into two parts, separating one part of the carcass from the bones. To clean the second loin from the bone, you need to take hold of the spine with one hand, and pull the bones with the other. Pink salmon for cooking in batter is ready.

Below is a video on how to cut pink salmon to get a boneless fillet.

How to defrost?

To prepare a salmon dish, the fish must first be properly defrosted. You can use two proven methods. In the first case, pink salmon should be lowered into a deep container and put in the refrigerator on the lowest shelf. So the fish should be thawed in the evening, so that by morning it will be thawed.

The second way implies the following. To quickly defrost pink salmon, you should remove the fish carcass from the freezer, put it on a board or in a deep container and leave it on the kitchen table for exactly one hour. Then the fish must be thoroughly washed.

You can defrost pink salmon fillets in the same ways as a whole fish.

In addition, there is another method quick defrost pink salmon - in cold water. Whole fish should be wrapped in several plastic bags, put in a container of cold water, and then put a bowl of fish under the stream cold water. In an hour and a half, pink salmon will defrost.

How to cook delicious salmon at home?

To ready meal cooked at home from pink salmon turned out delicious, you need to know a few features of this fish:

If you purchased stale fish, then after cooking it may be bitter. Also on taste characteristics may be affected by improper storage or repeated freezing.
For stuffing pink salmon, you can use mushrooms, various seafood and vegetables. Fill the fish for baking cream sauce or use cheese.
It should be borne in mind that if pink salmon is overexposed in the oven, it will become dry. Cooking time - no more than 40 minutes. You need to cook pink salmon for no more than 15 minutes, and fry for about 20 minutes.
To make the fish juicy, before cooking it is recommended to soak it in a marinade, the recipe of which you can choose at your discretion.
Pink salmon meat acquires tenderness if it is kept in lemon for about 30 minutes.
Do not use a lot of spices, as this will spoil the taste of the final dish. Black pepper, salt, lemon and olive oil are best suited to pink salmon.
If you decide to bake pink salmon, it is best to do it in foil, as the fish turns out to be very tasty and juicy.

Pink salmon - so universal fish that it can not only be fried and baked, but also boiled, stewed, salted, smoked and even dried. Such a fish is combined with many products and will add to any dish impeccable taste and aroma. So, let's talk about each cooking method in more detail.

To salt pink salmon, the fish must first be cut so that two loin parts are obtained (the method of cutting was described above), and then rinsed in water. When the stage of preparing the fish is over, you should proceed directly to the salting of pink salmon. In a bowl, mix sixty grams of table salt and twenty-five grams granulated sugar. Grate the fish parts thoroughly with the resulting mixture, then connect them, wrapping them in a plastic bag and putting them in the refrigerator for a day. Twenty-four hours later, pink salmon can be served at the table, after pouring vegetable oil.

Make salted pink salmon very simple, so anyone can cook a fish. Cut the cleaned carcass into small pieces. Then, in a small container, mix thirty grams of salt and ten grams of sugar. Put a layer of fish pieces in another bowl, brush a little with sunflower oil and sprinkle with a mixture of sugar and salt, as well as black ground pepper and coriander to your taste. After laying out another layer of fish and also oil, sprinkle with a mixture and spices. Then another layer and so on until the fish pieces run out. Then close the container with a lid and place in the refrigerator for about five hours.

How to marinate pink salmon? Cut the fish (remove the scales, but the skin does not need to be removed) and cut into pieces. In a mortar, crush six peas of allspice, adding one hundred and twenty grams of salt, one hundred grams of sugar and adding chopped bay leaves, mix well. Now coat the fish pieces with this mixture, put in a container, put a small oppression on top and leave for forty minutes. At this time, six crushed peas should be mixed allspice, thirty grams of chicory, two chopped bay leaves, half a teaspoon of cinnamon and three cloves. Next, pour boiling water over a one and a half liter jar, then put cloves and lavrushka there, and then put pink salmon in layers two pieces high (each layer must be sprinkled with a mixture of spices). Pour the remaining mixture of spices into another container, pour eighty milliliters of boiled water, pour the same amount of sunflower oil, add a tablespoon of vinegar and stir well. Pour the marinade over the fish, close the jar and leave to marinate for two hours. Then the fish should be put in the refrigerator for another three hours. After five hours, pickled pink salmon will be ready to eat.

To bake salmon in the oven That is, you should take about a kilogram of fish and get a fillet out of it, which needs to be cut into pieces. In a bowl, combine salt, black pepper to taste, adding a teaspoon of cumin and a pinch of oregano. spice mix Grate the fish pieces thoroughly and let them lie down for about twenty minutes. During this time, you should prepare the sauce: add a chopped garlic clove and a chopped bunch of greens (dill and parsley) to five hundred grams of sour cream, mixing thoroughly. Pour half of the sauce onto a baking sheet, then lay out the fish, pouring the rest of the sour cream sauce on top. Fish pieces should be baked at one hundred and eighty degrees for about thirty minutes. Baked pink salmon in sour cream sauce is very tender and quite juicy.

How to cook pink salmon in a pan? Cut the fish, rinse, dry and cut into portioned pieces (thickness should not exceed three centimeters). In a small container, mix ten grams of salt and half a teaspoon of black pepper, adding a pinch of pink salmon seasoning. Grate the fish pieces with the mixture, and then sprinkle them with lemon juice. Leave the fish to marinate for about twenty minutes. Pour flour into a not very deep bowl and roll each piece of fish in it. Fry pink salmon varies within three minutes on each side, until the surface of the fish is covered golden crust. Fried pink salmon is great for serving along with boiled rice or vegetables.

Pink salmon stewed prepared as follows. Peel the fish, cut into pieces and rub with pepper and salt. Next, roll the fish pieces in flour and put in a frying pan to fry until half cooked. Then finely chop the onion, grate the carrots, also fry the vegetables in a pan, and then put them on the fish, adding boiled water and your favorite spices. Stew the dish on low heat for twenty minutes.

How to cook pink salmon in a pan? It will take three hundred grams of fish, which must be cleaned and cut into pieces. Put a pinch into a deep saucepan nutmeg, Lavrushka and five peas of pepper. half onion cut into half rings, cut a little less than half of the carrots into slices and send to the pan, adding salt to taste and six hundred grams of water. Place the container on the stove and boil. Let the broth boil for about ten minutes, then lower the fish pieces there. Cooking pink salmon in a saucepan takes about twenty minutes. Boiled red fish goes best with lemon slices and a sprig of dill.

Pink salmon in air grill prepares quickly enough and does not require special efforts. Cut the fish, wash, cut into pieces, salt and season lemon juice. Put the lower grate in the container for the electrical appliance, grease it with sunflower oil, and then put pieces of fish on it. Put on the air fryer temperature regime two hundred and fifty degrees, and the timer - forty minutes.

To make pink salmon on an electric grill, you must first make a marinade: mix in a container of fifteen grams of garlic and ginger, three hundred milliliters of soy sauce, seventy-five milliliters of olive oil, one hundred and five grams of granulated sugar (preferably brown), half a glass of water and fish spices for taste. Put the pink salmon fillet in an airtight bag and pour over the marinade. Put the fish in the refrigerator for exactly five hours. Put the marinated pink salmon pieces on the grill and bake for five minutes on each side.

How to bake pink salmon in the microwave? Cut the fish, wash and cut into pieces. Get a special bowl kitchen appliance, put the first layer of fish there, salt, season with spices, sprinkle onion on top, cut into half rings, and then grease with mayonnaise, and so on each layer until the fish runs out. After that, cover the container with a lid and place in the microwave, setting the maximum power, and the timer for fifteen minutes. This baked salmon is perfect for vegetable salad, mashed potatoes, rice or vegetables.

For cooking pink salmon in a slow cooker you will need to cut the fish, rinse it thoroughly, and then cut into steaks. Next, pour thirty-four milliliters of sunflower oil into the bowl of the appliance, turn on the “Baking” program, let the oil warm up a little, then put it there fish steaks, grated with salt and pepper, and fry for ten minutes on one side, and then another five minutes on the other side. Then you should prepare the sauce: mix three tablespoons of mayonnaise and liquid sour cream. ready sauce pour pink salmon and bake for about half an hour in the “Baking” mode. At the end of cooking, sprinkle the fish on top with grated cheese (you need about one hundred and fifty grams) and turn on the Keep Warm program for another ten minutes. During this time, the cheese will melt.

To cook pink salmon steamed in a steamer, the fish should be cut, washed thoroughly, cut into small steaks, sprinkled with lemon juice, seasoned with salt and pepper. Then lay the fish steaks on the upper compartment of the appliance, and pour some water into the lower compartment and cook for about fifteen minutes. A few minutes before the end of cooking, you need to put a rosemary sprig on each piece of fish, or small piece ginger. Steamed pink salmon goes well with zucchini, or green beans, or cauliflower.

Comes out very tasty fried salmon on the fire. First you need to cut the fish, and then cut big pieces. Mix to taste in a bowl table salt, pepper, sunflower oil, mustard, seasoning, lemon juice, then put the onion there, cut into half rings, and then put the fish pieces, mixing well. Leave the pink salmon to marinate for sixty minutes. After that, put the marinated fish steaks on the grill and fry for about twenty minutes. Fried pink salmon on the grill it turns out very juicy, tender and very tasty.

How to smoke pink salmon? Cut the fish (if the scales are not damaged, you can leave it on) and rinse. In a bowl, mix sixty grams of salt and ten grams of ground pepper. Grate the fish with the resulting mixture and leave it for several hours so that the pink salmon is well salted. For smoking, it is better to take alder shavings. When the chips flare up and white smoke comes out, the fish can be laid out on the grill. Pink salmon in the smokehouse is cooked for about forty minutes. After that, the fish should be allowed to air out a little. Smoked pink salmon turns golden. Keep ready product in the refrigerator for no more than a week.

To wither pink salmon, fish fillet cut into pieces. Next, in a bowl, mix sixty grams of salt and twenty-five grams of sugar, as well as dried parsley taste. IN ready mix mix the fish pieces and put in the refrigerator for a day. We dry pink salmon in a special dehydrator at forty-five degrees for twenty-four hours. After that, the dried fish pieces are cooled and transferred to a container. We store the finished delicacy in the refrigerator.

What goes with pink salmon? Fish in the oven can be baked with vegetables (potatoes, zucchini, cauliflower), cheese, herbs (dill, parsley), lemon.

Garnish for pink salmon can be presented in the form of vegetable dishes or cereals. If you bake fish with mushrooms, then in this form, pink salmon goes well with vegetable salad, boiled rice or mashed potatoes.

You can also serve sauce for pink salmon. Usually the fish is poured with creamy, garlic, sour cream sauce or bechamel sauce.

What can be substituted in the recipe?

Pink salmon can be replaced in the recipe with salmon, chum salmon, trout or some other red fish of the salmon family.

But canned salmon for salad is advised to replace canned tuna or saury.

Smoked pink salmon can be replaced with salted fish, for example, in the preparation of tartlets.

Harm of pink salmon and contraindications

Pink salmon can harm people who have an individual intolerance to the product. It is contraindicated to eat such fish in the presence of a ban on the consumption of iodine and phosphorus. Caution should be taken with pink salmon for people with ulcers, liver problems and gastrointestinal diseases.

Keep in mind that during prolonged heat treatment, a large number of useful substances in pink salmon are destroyed.

Pink salmon fishing

Pink salmon fishing starts from the middle summer season. The habitat of pink salmon is cold waters, so fish can be found in:

waters of the Arctic and Pacific Oceans;

the rivers of Asia, including the northern part of Japan (approximately to the island of Honshu);

reservoirs of northern America.

Where is pink salmon found in Russia? Pink salmon is caught here, starting from the rivers of the Bering Strait, then moving south to Peter the Great Bay, and then heading slightly south. The fish is also found on:

Kamchatka;

the Kuril Islands;

Sakhalin.

This fish can also be seen in the Amur River.

When is the fresh catch of pink salmon? Fishing for pink salmon lasts until the moment when the fish starts spawning, that is, somewhere from spring until the middle of the summer season (more precisely, until the end of June). After that, fishing is prohibited.

When does pink salmon go to spawn? These fish start spawning different dates because it lives on different coasts. Basically, pink salmon swims into the rivers for spawning around the end of June. This period lasts no more than two months, and sometimes it can last until September.

It is better to catch pink salmon in reservoirs near reaches with a pebble bottom and under a direct current. Fishing for pink salmon on long casts is very rarely practiced, since the fish swims near the shore.

What to catch pink salmon? The most successful fish can be caught on spinning, tackle and fly fishing. You can also fish for pink salmon with a regular rod. At the same time, the fishing line for pink salmon should not be thinner than 0.8, otherwise you can cut your fingers and palms at the time of playing the fish. Lure for pink salmon should not be rotating, because the fish almost does not react to it. It is best to use a very bright color vibrator.

What does pink salmon peck at? Artificial flies may be suitable for catching pink salmon. Also, the fish bites well on caviar, rolled up with a tourniquet. In addition, pink salmon lures can be made brighter by attaching bright threads, feathers or colored plastic to the lure. Experienced anglers recommend using orange, blue or purple.