Atlantic salmon (salmon) is an endangered species of the salmonid genus. Thanks to the farm cultivation of this fish, salmon meat is available (and quite inexpensively) almost all year round. What can not be said about wild salmon, originally from the Pacific Ocean itself - it is caught by the seasonal method. Although some experts say: according to their standards, farm fish grown “in captivity” is just as tasty, but it simply can not stand comparisons with living “on free breads”.
Of course, for some, as in the case of the wild duck: it’s easier to anger the home. Taste, color of sirloin parts, pulp structure of Pacific varieties of wild salmon surpasses any of those grown. After all, this powerful fish swims in natural conditions for kilometers of distances, and the color of its pulp is the result of natural nutrition: krill and plankton with algae.
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For many average inhabitants this fish is a seasonal delicacy. Because wild salmon are harvested for about a crescent: from mid-summer to its end.
There are several problems for those wishing to bite fresh. First: it is difficult for an amateur to distinguish wild salmon from farmed salmon, but for the most part people are not too familiar with the whole spectrum of Pacific species - and as a result, any representative can be called salmon or simply red fish. Second: because of the low fat content of wild species, you should be careful with their cooking, otherwise a fine fillet can easily be spoiled from the habit of improper processing.
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What types of salmon are most in demand?
- The largest is Pacific Chinook salmon. In length, an average of up to a meter. In the States, this fish is proudly called King Salmon (royal salmon). From other species of Chinook salmon it is distinguished by a large number of rays of gills. It lives near the Pacific coast of the USA, in the Arctic, Asian waters: Kamchatka, the Commander Islands, in the Amur River, in the north of Hokkaido.
- Coho salmon is a large wild salmon; it reaches a mass of 15 kilograms. Coho salmon differs from other species in the silver color of its scales, because the Japanese and Americans call it Silver Salmon (silver salmon). Distributed near 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 coho salmon, up to 9 percent of fats are the famous Omega-3s. It contains both vitamins and minerals with trace elements.
- Red fish - the so-called sockeye salmon. It differs from the rest of salmon in the corresponding color. The weight of representatives is up to 3.5 kilograms. Fish spawn more often in the lake environment, in places where clean keys beat. Its flesh is not pink, as in other representatives of the genus, but almost red.
- Pink salmon. The smallest in size and very common is this fish. The average weight of the caught specimen is 2.2 kilograms. It lives in the cold waters of the Arctic, Pacific Oceans. Pink salmon meat is ideal for cooking soup, stewing and frying, for salting and canning. Experts note some “dryness” of the pulp, especially fried. Wild salmon caviar (pink salmon) is also used as food. After high-quality salting, it is canned.
Keta - wild salmon
Massive and valuable fish for fishing in many countries. Reaches a length of a meter, mass - 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 practically restored, chum salmon 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 species has a rich taste and aroma, good structure. To get the real culinary masterpiece from the fillet, it will be quite enough to use an ordinary grill - electric or charcoal. But among professional chefs, it is considered most important not to overexpose such flesh - otherwise it will be a bit dry. Experts advise to process the fillet thermally to a minimum. Here are some of the easiest options.
Chum salmon steak in the oven
The recipe is notable for its simplicity and speed of preparation. First, we’ll build an “improvised” marinade: some chopped greens, vegetable oil, soy sauce and salt. Dip steaks in this mixture (3-5 pieces) - let them lie down for a bit. Meanwhile, grate coarsely hard cheese (200 grams) and cut some large tomatoes into rings). Now we build bags from food foil. We put pickled meat in the center of each, on top of it - cheese and pieces of tomato. Close the bags, leaving a small hole on top - for steam to escape. We put it on a baking sheet and put it in the oven. Bake for 15-20 minutes at medium temperatures. We take out the baking sheet from the oven, let it cool slightly, unfold the foil and carefully remove the dishes on the serving plates. We serve to the table, decorating with greens.
Breaded
We need: a pound of salmon fillet, vegetable oil, 3 eggs, a glass of milk, a glass of flour. Cut the fillet into small pieces. Add salt to your favorite spices. Set aside for impregnation for half an hour. In the meantime, make a batter. Beat raw eggs with salt. Add milk and mix. Gradually introduce the flour, stirring. Batter is ready. Take the chum salmon fillet pieces and dip each of them into the prepared mixture. Fry on both sides (about 5 minutes each) in preheated oil in a pan or deep fat fryer.
Pickling
How to salt wild salmon? For this, great ingenuity is not required. We remove the skin from the piece, slightly drying the fillet with a napkin or a kitchen towel: the flesh should be dry, not moist. We spread the fish in a deep bowl, sprinkle it with coarse salt (it is better to buy sea food) - one spoon per pound of fillet, a little sprinkled with sugar. You can, by the way, add soy sauce, and laurel, and coriander with allspice, herbs and other spices. Then we put the fish under oppression, covering it with foil, leave it for several hours in the kitchen, and then we remove the excess salt and put it in the refrigerator. Everything is ready - now you can eat!