Sockeye salmon is a red rib, which belongs to the family of Pacific salmon ribs. Її often stray from ketoyu through the form of tarozmir. Ale, sockeye salmon meat is richer tastier, it has a bright-red color and low calorie content, which should be cooked correctly.

Fish is considered to be a delicacy dietary product. Pediatricians recommend including sockeye salmon cooked in a steamer or a multicooker to the diet. The uniqueness of the food is rich in food values ​​- with a low calorie content (total 157 kcal per 100 grams), there is a lot of protein and fat.

Kharchov value of baked sockeye salmon per 100 g

• calorie content 153 kcal;
• proteins 19 g;
• fat 8 g;
• in carbohydrates 0.2g.

The cooked fish is not stale, but the cooking methods are impersonal: a savory balik comes out of the sockeye salmon, a miracle yushka, salt, smoke, lubricate, cutlets, zapkayut.

Sockeye salmon in oven with fennel with herbs and fennel

Most often, sockeye salmon is cooked in portioned pieces, while looking at steaks, either fillet, ale or savory Swedish recipes Christmas dish - sockeye salmon can be baked whole at the oven. The recipe for raising money for gutted riba with a vaga is about 2.5 kg. It is allowed to leave the head and tail beyond the border.

ingredients

Servings: 10

• red salmon 2.5 kg
• potatoes 1.5 kg
• fennel 6 pcs
• lemon 2 pcs
• olive oil 2 tbsp. l.
• strength, pepper for relish
• krip, parsley, tarragon for embellishment

per serving

Calories: 154 kcal

Proteins: 19.8 g

Zhiri: 8.2 g

Carbohydrates: 2.5 g

55 min. Video recipe Druk

On the back of the head, a pillow is prepared - cut the unpeeled potatoes with circles, salt and wicklast on the deco. Lay the fennel crust on top. Cut the fennel into 2-4 pieces. All politi Oliya. The pillow is ready, you can work on the fish.

Clean the sockeye salmon, dry it out. On the two sides of the sprouting, 6 vertical roses of 1-2 cm. Grate well with pepper.

Dribnoly cut the krip, parsley and tarragon, mix the herbs well with lemon juice.

Relatively rub the sum of the sockeye salmon, giving respect to the tears. Coat with olive oil. Gently place the fish on a pillow with potatoes and fennel.

The filling for the cherevtsya is lemon, cut with circles, and the sum of finely chopped herbs (crop, parsley and tarragon).

Put the sheet into the oven, roast it to the maximum and cook 15 quills. Let's change the temperature to 180 degrees and we'll get hotter.

The finished dish is sprinkled with lemon and olive oil.

Dietary baked sockeye salmon

The recipe is suitable for little ones and people, like chasing after their own vaga.

Ingredients:

• Sockeye salmon - 1 piece;
• Strength and pepper - for relish;
• Lemon - 1 pc.

How to cook:

1. Clean the carcass and clean it, turn it into fillets or steaks.
2. Dry with paper towel, salt, pepper and drizzle with fresh lemon juice.
3. Carefully wrap with foil, so that there are no gaps and openings, and put the oven in front of the oven up to 180 degrees.
4. Pick up the sockeye salmon for temperatures of 180 degrees close to winter.

Tse basic recipe zapіkannya sockeye salmon, meat comes out even lower and juicy. On the basis of this method, baked fish with vegetables, slices of lemon, and various sauces are prepared.

Baked stuffed sockeye salmon

Gorgeous, amazing recipe. With such a fish you can win over the most baggy gourmet.

Ingredients:

• Sockeye salmon - 1 piece;
• Shrimps - 1 kg;
• Fox mushrooms- 1 kg;
• Berries yalivtsyu - 50 g;
• Chasnik, strength, pepper - for relish.

Cooking:

1. Vipatrate the sockeye salmon, clean it, carefully remove the meat with tassels from the shkir. M'yaso por_zati and yet scho v_dstaviti.
2. Peel a kilo of great shrimp. Forest mushrooms should be washed and cut. Mix shrimp with mushrooms and brush on the great fire.
3. Add in narizan ribne fillet of yalivtsev berries, details of the chasnik, silt, pepper. Everything is resolutely mixed up by that viklasti tsyu sumish at riba.
4. Put on top the sumish of mushrooms and shrimp. Carefully place the workpiece in a culinary envelope.
5. Vip_kati pіvgodini for a temperature of 220 degrees.

Video recipe

How to pickle sockeye salmon at home

Sockeye salmon garna singularity- you won’t take more salt, lower consumption, for your fat content. Її it is impossible to oversalt.

dry salt

Ingredients:

• Sockeye salmon fillet - 1 kg;
• Strength - 1 tbsp. l.;
• Zukor - 1 tbsp. l.;
• Favorite spices - 2 tsp.

Cooking:

1. Relatively mix and soak some of the sum on the bottom of the salt container.
2. Put a ball of filet and sip to summish, put another filet to the animal and sip to summish, which is lost, for salting.
3. Put by the refrigerator for 2 dobi.

Salting in rose salt

Cooking:

1. Ikru neatly pour in the plіvok and promiti.
2. Fold її in a handy container and fill it with cold rose salt for 1 year.
3. In a year, put caviar on a drushlyak and resolutely wash it.
4. Caviar of homemade salting takes a maximum of 2 dobi.

Sockeye salmon - what kind of riba, de live, chim korisna

sockeye salmon Pacific Ocean, found on the coast of Kamchatka, in Alaska, in the Sea of ​​Okhotsk and on Sakhalin. It is seen among the middle fish of the salmon family with large sizes (the average size of an individual is 2-4 kg). M'yaso may have a bright-red color and rich relish for kalyanydams - red crustaceans, as the main zherel and eating.

M'yaso chervonyh ribs is more brown, in a new one, faceless vitamins and minerals are avenged. But same sockeye salmon, for such a large number of brown speeches, low calorie content. Її m'yaso revenge rich fatty acids and antioxidants, yakі may zagalnozmіtsnjuuchey and rejuvenating injection on the human body as a whole. A great number of people have fluorine and phosphoric acid, which are used for the strength of teeth and brushes.

Sockeye salmon fish korist ta skoda

Do you know sockeye salmon what kind of fish

redikraed.ru

Sockeye salmon fish korist ta skoda

The salmon family is already a large group, where you can only see the industrial ribs. Far from all the stinks are well known to the spozhivachevs, not respecting those who are rarely seen in stores. Ale, this is a delicacy product, which is most often bought on a Christmas stele. To that, few people know, for example, what is more beautiful: sockeye salmon or coho salmon, wanting to offend tsi ribi merit for respect. Their meat and caviar are resplendent with savory relish, and they also have a rich brown tongue. And all the same, between them and deyakі vіdmіnnostі.

Yaka fish fat - sockeye salmon or coho salmon?

I that, and the second representative of the salmon family, has an average calorie content. Sockeye salmon has 140 kcal per 100 grams, coho salmon has more trocha - 157 kcal per 10 grams. Fat and fat in the meat both ribs are rich: sockeye salmon - 40% (100 grams), coho salmon - 48%. And that means that the rest is still a little fat.

Zagalny visnovok about those, yak riba krascha, sockeye salmon or coho salmon

Coho salmon cost may be more expensive, lower sockeye salmon. It’s not surprising for him that picking fish, a lot of people ask for food, which is better: sockeye salmon or coho salmon. Dietologists are convinced that for their own ugly authorities stench is not richly exhaled one by one, wanting coho salmon instead of rich speeches in m'yasі and іkrі, all the same, a little more.

Red caviar

Henceforth, red caviar - the name of the fish salmon spawns was not mentioned. For its pleasant coloring, the caviar took away its name. At the present time, you can buy a lot of caviar in any supermarket, but you can also buy this product not for the skin of the inhabitants of our country for the intestines. The price of red caviar in the fallow time is її yakosti, the type of ribeye and virobnik is 140 to 300 rubles per 100 grams.

For a long time, this product did not cause any particular excitement among the inhabitants of the Far Skhod, Scandinavia and Pomor'ya. With a red spice they made their dogs, so that those shvids more confirmed their strength through their life of power.

See the caviar

Red caviar, abo "ribi eggs", grant us: chum salmon, coho salmon, salmon, trout, sockeye salmon, pink salmon, salmon.

• The most popular that mass is the caviar of pink salmon and salmon. The diameter of the eggs is about 5 mm;
• The largest caviar - the eggs of chavich, prote already for more than 10 years, as riba is listed to the Red Book. Rosemary of eggs reaches 1 centimeter in diameter for an hour, the color is bright red.
• The caviar of a keti is rightfully called royal, because the eggs can have an equal size - up to 6 millimeters, and the shape is the correct bag. May have its own relish and orange color.
• Find trout caviar. The eggs are up to 2 mm in size, and the color is from yellow to orange. In the rest of the period, caviar itself became the mother of the largest drink.
• Trohi more salmon caviar, won't be bright red abo burgundy color and trochs of spicy relish.
• Everything is more likely to be sold in the mass sale of sockeye caviar, so that riba is more likely to be sold in the mass catch. This caviar is relishable, similar to pink salmon caviar, ale dry and rozsipchasta.
• Red salmon caviar can always be eaten at vikoristan. This is a delicacy of the middle of the red caviar, shards of the greatest value of grub value, beautiful zvnіshnіy look and lower relish. Salmon caviar is often called "apricot pearls".

You don’t need to stray with red caviar from caviar, which is victorious in Japanese cuisine for preparing roles and sushi. There, the caviar of summer ribs is harvested, and there are no quiet brown authorities, as if they were carrying red caviar in themselves.

melancholy

The melancholy of red caviar is obvious, about what to talk about the biochemical warehouse of red caviar. To the warehouse of all species of salmon ribs, enter:

• Protein (up to 32%),
• Fats (up to 13%, analogs of rib'yach fat),
• polyunsaturated acids,
• Group of vitamins B,
• Vitamins C, D, E, A,
• Lecithin,
• Micro and macro elements: manganese, zinc, phosphorus, calcium, potassium, magnesium, salt,
• Folic acid.

All tse form є korisn_ authority chervonoї іkri. On the basis of this doctor, they often recommend their patients to live in black caviar. But, obviously, if the product was sour, it is necessary to correctly select the right amount of quality.

The bark of salmon roe is determined by nature itself, the shards of the roe are the germ of ribeye, and the development of yogo requires the color of speech. And then there is the memory that the melancholy of the red caviar lies in the form of a majestic state of mind. The norm is to keep red caviar in a quantity of no more than 5 teaspoons per doba. Physicians recommend this product for treatment and prevention of attacks and illnesses:

• Low riven to immunity,
• Atherosclerosis,
• Illness of the cardiovascular system,
• Damaged zorov functions,
• thrombophlebitis,
• varicose veins,
• Illness musculoskeletal system,
• Low hemoglobin ratio,
• diet,
• Damage to activity in the hematopoietic system,
• Postoperative period,
• Virus infection,
• Hypertension,
• Superficial wounds of various etiology,
• Summer Vic.

Skoda

There are legends about the melancholy of the red caviar, prote, the melancholy of the roe is in regular relief, and not in one-time gluttony. Such a pidkhid can be the head of a shkodi.

Skoda red iris polagaє at high salt content. People who may be ill with a nirok and a sechostate system are more likely to get used to living in this delicacy. Carefully, the treba is set to the red mark of allergies. Often, the whole product can provoke allergic visips on the body. It is not necessary for individuals who suffer from obesity and problems with HKT to live in sandwiches with caviar vershkov oil.

vibir

Ale, as it was before, the yakist of the red caviar may be in accordance with GOST. Tse means that in the process of processing that preparation, in the process of salting and conserving one is to take the fate of speech and preparations that are not allowed. A lot of unscrupulous vicarious vineyards are utropin - a preservative, a harbinger of the whole world. The products of this preservative break down into formaldehyde, which I discover human organism. Ring out this speech of vicorist illegal virobniks.

So that red caviar does not lead to bad health, it is necessary to choose the right product. Perevagu is better than the spawn, packaged in glass or tin cans. On the container may be indicated:

• Batch marking and packing date, applied by the onslaught method or by laser,
• Write about the designated product, variety and selection, with its legal address and contacts,
• List of ingredients. Salt cream and caviar are prescribed preservatives (no more than 2),
• Based on the standard, on the basis of which the product is being prepared,
• An indication of the appearance of ribi, as the caviar is canned.

The jar can not be deformed, and when strushuvanny not guilty "gurgling". The caviar is not guilty of sticking between itself, and the shell is not guilty of being hard. The product is not guilty of third-party smells and inclusions.

Coho salmon, what a fish, її that Skoda

If you want to come in about healthy and korisna zhu, you can’t help but guess about seafood and fish zokrema. Salmon were highly valued, but the coho salmon in the middle of them was seen especially - the fish is simply a source of vitamins and microelements required by the body. Meat of coho salmon reeks with irreversible relish, is easy to conquer and bring misery to us without blame. It is not surprising that the promise of this representative of the water element has long been respected by the most important occupations. Now, this promise is of little significance - the population has become innumerable.

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• Sockeye salmon fish korist ta skoda

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Sockeye salmon - as if looking and destined for riba, for what it is valued, what is the melancholy of її m'yasa for people

Sockeye salmon is a fish from the salmon family, a noble industrial fish, lingering in the cold waters of the Pacific Ocean. Riba is even more popular, її to love for relish, low calorie content, brown meat and caviar. It looks like other salmon fish with a bright-red color of meat (the same as in others, it is also called red and red). Relatives: close - chum salmon, coho salmon, chavicha, sim, pink salmon, distant - salmon and salmon.

Tsya riba sees the victory of the cold waters of the Pacific Ocean. Russia has a great life of similar and western shores of Kamchatka. Zustrichaetsya in Alaska, on the banks of the southern part of Sakhalin, near the peninsular part of the Sea of ​​Okhotsk. Chervoniy befits the cold, to that there is a living life with a temperature of water no higher than 2 ºС.

In general, in Russia, this type of salmon is less popular, lower, say, pink salmon or salmon, in the United States, in the regions of Alaska, there are the largest populations, and in the background they live along the entire west coast of the country from the Bering duct to part of California.

In Kamchatka, sockeye salmon can be found in the rivers of Ozerna and Kamchatka, in lakes Kurilsk, Daleka, Azabache. It is also seen in the Kuril Islands - in Lake Krasiva on the island of Iturup, near the Chukchi water bodies.

In Japan, fish are found on the shores of the peninsula of Hokkaido, where they pass by the volcanic lake. There is not a lot of sockeye salmon here, the dwarf form is more important.

Sockeye salmon looks like

Sockeye salmon fish is small, in the middle in the dovzhina growth is close to 40 cm, while other specimens reach 80 cm. The largest forked ribbine of its kind weighed 7.7 kg. The call is similar to chum salmon, but there may be a larger number of zyabrov chicks. There is another way to catch sockeye salmon from a keti, which is used by fishermen: freshly caught salmon can be picked up by the tail with one hand, and sockeye salmon - not, because it has soft fins, fish slug.

Krasnitsa maє lo nezgrabne, squeezing from the sides, shrill color, like in other salmon. Closer to the head of the silvery luska are a flock of dark blue and green eyes, the belly of the sockeye salmon is white.

This species can be different:

• chervonitsa (silver) - a passable form;
• kokani - lived form.

Kokans look like a passable form in the isolated fresh lakes of Kamchatka, for example? near Kronetsky, Alaska, Hokkaido, where to live without flooding with water. Dozhinu stink is less than sriblyanok - up to 30 cm, lighter behind the vaga - up to 700 g. In the zhitlovu form, it can pass, as in the lake there is enough water for the population.

Crimean splendid species, breed mushers - passing males of small roses, as well as dwarfs, like living near fresh water, - and males spawning with passing females.

Reproduction

If it’s time to come to spawn, the luska of the male ribeye of the sockeye go to the skin, through which the body fills with a red color, and the head is green. Females also change colors, but their luska is less bright.

Feeding of sockeye salmon takes about 4-5 years, after which individuals start spawning. At the stink river, enter in the middle of the grass - earlier, lower the salmon - and go to the linden. At this hour, the redness becomes accessible to huzhakiv, to those who, in the most vipadkіv before the month of spawning, have to walk along the miles and stones.

Like spawning grounds for sockeye salmon, they choose lakes, in which there are keys from the bottom, and most of all, in which the won itself was born (it is called “homing”). Individuals divide on a bet, females will nest and throw eggs at her, and males will lay eggs. In an average skin female, she throws 3-4 thousand eggs and lays up to 5 clutches with small breaks. The first laying occurs in linden - sickle, the other spawning - in sickle - yellow.

In the middle of winter, fry emerge from the eggs. Until birch tree, the stench lingers in the nest, and then, if it reaches a height of 7-12 cm, it sounds like it traplyayetsya through the river, at the most important place go to the sea. Others trim in nests up to 2, or navit 3 rokiv and less than once they get over to the sea. Through the sprat of rocks, the stinks turn again in the riverbed for spawning.

Sexually mature individuals, unfortunately, after spawning die. Until the stench reached the spawning ground, the stench became wilt, the fins and body were peeled off to the meat of the ribi. The sockeye salmon, after death, spreads out on the bottom of the water reservoir, seeing phosphorus and nitrogen, which is necessary for plankton. In your hell? Sockeye salmon fry are eating plankton themselves, so fakhіvtsі vvazhayut, that the death of these representatives of salmon is genetically programmed, that juveniles, that they live near waterways, are not enough alive speeches, could produvatisya.

Eating sockeye salmon

Just as the fry are eating plankton, which are overflowing with warehouse life, then the individuals have matured as a whole all day long, making the sounds of a hut. When grown up, crustaceans, bottom ridges, and other fish are added to the hedgehog. The main hedgehog is crustaceans-kalyanidi and other small crustaceans. Z kalyanid krasnitsa takes carotene, which accumulates in the body. Itself through carotene m'yaso sockeye salmon can have a bright-red color. Carotene is necessary for ribs, to be responsible for spawning anxiety - trip the road, change the salt water to fresh water, change the temperature dovkilla.

Smak and smelt of sockeye salmon meat

M'yaso tsієї ribi is even lower, richly savory for meat, for example, keti and pink salmon, low-calorie (per 100 g - 157 kcal), it is good for dietary herbs. Krym tsgogo, m'yaso m_stit a unique vitamin-mineral warehouse, before which you can enter:

• vitamins of groups A, B, E, PP, H, D;
• fatty acids;
• macronutrients (magnesium, calcium, sodium, potassium, chlorine, phosphorus);
• microelements (zalizo, fluorine, zinc, chromium, molybdenum, nickel).

The quantity of speech is needed for the total activity of the body, with regular implantation of ribi:

• normalization of metabolism and etching;
• the process of antiquity to the body;
• shortening of the rise oncological diseases;
• rіven tsukru is regulated on the blood;
• normalization of the work of the nervous system.

Fluorine and phosphoric acid, present in meat, take part in the production of enzymes, phosphoric salts - an element necessary for the tissue of the skeleton.

The fresh meat of sockeye salmon has antioxidant power, which stimulates hair, skin, nails and mucous membranes.

Socock and sockeye caviar are also dry, with a specific smell and a great amount of iodine.

Zavdyaks to the authorities of the representatives of the salmon, the stray from it comes out light, savory, does not lack special skills in cooking, they are prepared for a quick swedish. Until then, the list of what can be prepared from sockeye salmon is majestic - you can grease, bake different ways, cook for a couple, cook, pickle ... A miracle yushka comes out of it, and in a smoked-looking sockeye salmon - a vishukany delicacy, which few people can deprive of Baiduzhim. Sockeye salmon meat is ideal for making balik. Dose exotic recipes for preparing fish. As you know what a sockeye salmon is for fish, you will appreciate the savory taste, as if to please any gourmet.

Sockeye salmon can be used up to fatty ribs, so it is not recommended to use such ribs, if you have acute gastritis, a plug of the drain or a twelve-fingered intestine or an ailment of the heart-vascular system.

zveri.guru

Sockeye fish

Sockeye salmon lie up to the family of the Pacific Salmon ribs. In dozhin, riba reaches 80 cm, vaga varies from 2 to 4 kg. The sockeye salmon is similar in terms of rosemary and keto fish, but on the face of it, the sockeye salmon has a large number of winter chicks.

Not everyone knows where sockeye salmon is alive and how brown this variety of salmon is. Live on the shores of similar and western Kamchatka, in Alaska, on similar Sakhalin, and also in the Sea of ​​Okhotsk.

The meat of rich red color, may have a miraculous savory taste. Navіt її іkra is not so popular, as the flesh is tasty and corrosive for the body. It is important that the meat is richly tastier, lower in pink salmon and keti.

Sockeye salmon may be a sprat of various kinds. Nayvidomisha sockeye salmon - sriblyanka.

The sockeye salmon mostly eats calanids. Dani crustaceans wash red pigment, which after being implanted with sockeye salmon, pass from її pulp, so that rob її m'yaso yaskrave chervone.

Nerci has a strong recessive instinct. Vaughn breeds in lakes with springs, which b'yut, at the mist, de itself was born ("homing"). The first spawning occurs from lime to sickle, the other from sickle to yellow. Tі sockeye salmon, yakі did not reach three rocks, live in lakes, then cross by the sea. Then we turn again to the lakes.

Brought to you! After the spawning of the sockeye guinea. Tse yavishche programmed genetically. It is evident that the young fish live the cob period of life in water basins, de few lively speeches. After mass spawning and death of salmons sharp promotion the productivity of the water reservoir (for the remains of ribeye), as a result of which the fry are provided with the best food supply.

Warehouse that melancholy

The vitamin-mineral warehouse is more similar to the human body. Nerci have such vitamins as PP, K, E, D, C, B1, B2, B5, B6, B9, B12 and A, as well as the minerals nickel, fluorine, chlorine, molybdenum, selenium, copper, zinc, manganese, salt , chlorine, phosphorus, sulfur, sodium, magnesium, calcium and potassium.

• Through the endless greed of the warehouse, the slaves cook at the childish installations.
• Plays a great role in the renewal of mucous membranes, skinny curves.
• Beneficially pours into the grass system and nervous system.
• Є antioxidant. Attach the old process.
• Regulates tsukor in the blood.
• Phosphoric acid, which is washed away, is pleasantly injected into the process of stimulating the absence of enzymes, thus violating the function of the head dvigun chemical reactions at clitins.
• Implantation takes part in the normalization of cholesterol levels.
• Zavdyaks to their rich warehouse are recommended to live in women and people of a frail age.
• Beneficially pouring in the renewal of the normi hair, nails and shkiri.
• I will improve my air, for vitamin A, for revenge, at the warehouse.
• Vitamin C immune system, protecting the body from colds and viral infections.

At the culinary

1. Sockeye salmon is a dietary product. Vaughn can miraculous savory yakost. You can cook in various culinary ways.
2. If sockeye salmon is evenly salted, then as a result we will have a delicacy product with a specific relish.
3. It can be embellished Christmas Eve and everyday. Exotic herbs from sockeye salmon are often gourmet vicory.
4. So the sockeye salmon itself is smoked and shattered from the soft balik.
5. For 15 minutes at a temperature of 220 ° C, you can cook fresh salmon fillet in the oven.
6. Samy Swedish way cooking - at the multicooker or steamer.
7. Salted sockeye salmon is used when preparing cold appetizers and salads.

Tsіkavy fact! Ikra tsієї ribi tezh is endowed with a rich red color. Rozmir ikri is small. AT Rest of the Rocks natural stocks of sockeye salmon have shortened, so red caviar is rarely seen in the Russian market.

Furnishing before living

There is no trace of sockeye salmon in case of diseases of the cardiovascular system, in cases of dyspnea and duodenal ulcers.

Sockeye salmon, yak and other red ribeye, are a highly allergenic product.

Yak vibrati

• Kupuvati varto cooled or canned sockeye salmon. Frozen ribs have chlorine-organic slugs, which can tame the water and harm the human body.
• The eyes of the fresh sockeye salmon are clear, the red zyabra or the bright erysipelas color.
• The ribs are guilty of buti daily mucus.
• An unacceptable smell is also not to blame buti.

Energy value of the product (Speciality of proteins, fats, carbohydrates):

Proteins: 20.3g. (~ 81.2 kcal)

Fat: 8.4g (~ 75.6 kcal)

Carbohydrates: 0g. (~ 0 kcal)

Energy savings (b|w|y): 51% | 48% | 0%

Sockeye salmon is by no means a rare guest on store shelves. Її willing to buy zavdyaki affordable prices. Ale, unimportantly, not everyone is smart enough to know where the sockeye salmon is alive and how bad it is. Too many people simply do not see other representatives of the salmon family, wanting to have more intense red wine. Є y іnshі vіdmіnnostі, zokrema ts stosuєtsya y brown authorities.

Where do you live and what is sockeye salmon?

Qiu riba was not called the red one for nothing, floating on the uvazi is not only a color of її fillet, but the body of the barvlennya - it becomes a red one, if it spawns. At the hour of sunshine, she may have a garnier of bright colors. The sockeye salmon is known by its primhly vdachay, which for spawning chooses exclusively clean waters with clean fresh water, it’s the area of ​​​​living - the waters of the Pacific Ocean, the Sea of ​​\u200b\u200bOkhotsk, the coastal waters of the lower part of Sakhalin Island. Alaska and Kamchatka.

Corysnі power ribi sockeye vyznachayutsya її warehouse. It has fatty acids, vitamins E and D, B-group, vitamin A and vitamin C, as well as other micronutrients such as phosphorus, magnesium, salt, selenium and potassium. The relish of the fillet is even greater than that of the reception, the shards in nature eat fish with a special kind of food - crispy fat crustaceans kalanids.

Vіdpovіdayuchi on zapitanya, chim salmon riba, fahіvtsі z kharchuvannya vіdnayut, scho speech, scho mіstya in ribi:

• optimize speech exchange;
• normalize blood cholesterol and blood levels;
• saturate the body with biologically active speeches;
• to paint the camp of the shkiri and the hair, mucous membranes, vessels;
• uplift the old processes great number antioxidants;
• increase the ardent tone of the body;
• improve immunity;
• spriyat lower risk of viniknennya crayfish fluff.

Sockeye salmon - fatty fish chi ni?

The calorie content of sockeye salmon is about 157 kcal per 100 g, with 8.4 g of fat (~ 76 kcal), and the average indicator of fat content. To the very same Whole sockeye salmon can be included in the diet of those who care for their own money and want to lose weight, but only look at the baked chi.

Why is sockeye salmon sockeye fish?

Crimson coristi, and Skoda in ribeye sockeye can also be buti. It is not recommended to be used by those who have problems with CT, especially if they have a tube or gastritis with increased acidity. For diabetics, sockeye salmon is indicated in even more dead populations. I will again include fish in the diet for those who have allergies.

Chervona riba on our table is often spiced with salmon, trout and pink salmon. Ale doesn’t know that sockeye salmon can also be brought to the salmon family, and that meat doesn’t come down to the wide variety of species. Її relish and lively warehouse often turn it over. The most popular in our region is the sockeye salmon that looks like canned salmon. Ale, so the virobniks її pronounce at the frozen and fresh looking. Fillet of sockeye salmon has a lower structure and more relish. To that, to inspire the beginning of culinary arts, give strength to prepare savory sausages for the menu or a restaurant dish, as if it would be a color on the table, be it urochistost.

Sockeye salmon: calorie content and grub value of ribi

Irrespective of the high fat content in the warehouse of ribeye, sockeye salmon is brought to grub products with a moderate energy value. Її calorie content in the orphan looks at 100 g of ribi to become 159 calories. If cooked on a bake or in a canned one, the number of calories in the warehouse will increase, reaching 168 calories. The liver of the sockeye salmon is considered to be the most caloric part with an indication of over 210 calories per 100 grams of finished products.

Tsya riba is a dietary product, because simple carbohydrates cannot be found in our warehouse. It is added to the head protein - 20.2 g per 100 g, and that of brown fatty acids - 8.6 g per 100 g.

The pain of the systematic introduction of sockeye salmon?

With the help of a rich vitamin-mineral complex, which ensures the full functioning of all body systems. Metabolic processes are stimulated, leading to a deficiency of microelements and living speech.

Be sure to carry out a proper rank of phosphatases. The natural structure of skin curves and mucous membranes is taken care of. It is a natural antioxidant and a regulator of blood glucose levels.

What is sockeye fish? It can be classified as salmon, rich in vitamins, brown micronutrients and omega fats. Why is it necessary to take in the meat from the sea sack and how to cook savory herbs from sockeye salmon, we can look at this article.

Chim korisna sockeye fish? Vaughn is not sour, but m'yaso їє may be even lower relish. Plus, the fact that riba is not fatty is also absolutely not caloric. Її living is allowed to induce these people, yakі mayut problems intestinal tract and constantly supplement diet.

M'yasi sockeye salmon has a lot of unforgettable speeches. Among them varto see: selenium, fatty acids, richness vitamin complex. All these components contribute to the normalization of the exchange of speech and a decrease in the level of cholesterol in the blood. The ribs also have natural antioxidants, which help to uplift the processes of antiquity. And omega-fats pereskodzhayut utverniyu cancer cells.

Zvіdsi you can make a pleasant visnovka, but sockeye salmon - more brown product, which is obov'yazkovo guilty of wanting a ration of food.

Recipes for preparing ribeye sockeye can be seen below.

Sockeye salmon can be deliciously prepared at the oven. Grava to go out not with calories, but with food.

• riba - 2 pcs. medium expansions;
• lemon - 1 pc.;
• vegetables (tsibula, carrot) - 0.5 kg;
• mayonnaise - 30 g
• krip - 20 g;
• spices - for relish.

The preparation process for an average loan is no more than 1 year and includes the following stages:

1. Rinse the fish under running water. Prepare the carcass by removing the non-essential parts (head, tail, fins, fillings).
2. Razrіzhte navpіl lemon and zbrizkay juice fish yogo. Give it an hour for the sockeye salmon to marinate.
3. It's time to start to coat the vegetables. Use pivkiltsy to cut the cibula, grate carrots on the great third. Coat the product until ready.
4. It is better to cover the deco with foil or parchment, so that the riba does not “stick”. Salt the sockeye salmon and lay it on the deco.
5. At the cherevtsa, put a couple of small pieces of lemon and greenery, which was worthy. The ideal option is krip, basil, thyme. With their help, you will add fish piquancy and remove the heat.
6. Coat the carcasses with mayonnaise, put them on a cibula with carrots.
7. Add spices (for relish), spritz lemon juice and put it in the oven.

Riba can be cooked 40 quills at a temperature of 180 degrees. Follow along, so that the sheep do not burn the beast.

Rib soup is suitable not only for grown-ups, but also for children. proponed classic recipe cooking yushka from sockeye salmon.

You need the following ingredients:

• riba - 0.5 kg;
• potatoes - 300 g;
• cibula - 1 head;
• carrot - 1 pc.;
• burner - 30 ml;
• greens and spices - for relish.

For broth, it is not obov'yazkovo to vicorate more than ribne fillet. The head of that tail is miraculously moving.

The process of preparing to finish the prost:

1. Get cold water from the pot. For the middle pot, you need 2 - 2.5 liters of water.
2. Place the chopped fish in a saucepan, soak it up so that the homeland will cover itself. As if you beat the head, twist the tongue around the zyabra, otherwise the broth is roasted.
3. Put the saucepan on the fire and after boiling, put the cibulin (full) near the broth.
4. Peel the carrots, cut into small pieces and add to the broth.
5. To see the pin - only in this direction the broth will be visible.
6. Add bay leaf and peppercorns, after which cook the broth 20 - 25 khvilin.
7. After that, wit the fish and strain the broth through cheesecloth. It is necessary to splurge obov'yazkovo, so that they didn't sip dry brushes before the soup.
8. Put the broth on to boil, and at the same time cut the potatoes into small cubes and add them to the future fish soup.
9. Salt and pour in a glass of burner. Chef-cooks allow you to replace the drink with a bottle of white wine. Do not worry, you can give a similar yushka to children, the shards of alcohol will be boiled off under the hour of boiling. Then, the yushka will be seen to be more stuffed.
10. Boil the soup for 10-15 more chills. In the end, turn around the new ribeye fillet and sip the fresh greens.

Tse classic recipe for yushka. Whoever adds wheat or rice to the soup, but remember that in this way the broth will spend your insight.

Folzy recipe

Chervona riba sockeye salmon rejoices with its low calorie content.

To prepare a miraculous dietary herb with it, you need the following components:

• riba - 1 pc.;
• lemon juice - 30 ml;
• herbs and spices - for relish.

The process of preparing simple:

1. Prepare the ribeye carcass.
2. Rub the sill with spices, drizzle with lemon juice.
3. Put your favorite herbs and greens at the cherevtse.
4. Wrap the fish in foil.
5. Put by the oven.

Riba is boiled for about 30 hvilin at a temperature of 180 degrees. Would you like to take an appetizing taste? 10 minutes before the end of cooking, simply open the foil, exposing the carcass to the heat of the grill or convector.

Such a recipe is a fit to the soul of people proper eating. M'yaso ribi comes out lower, and the smut is juiced.

Yak deliciously lubricate sockeye salmon

Sockeye salmon is lubricated - a miraculous main grass, you can embellish it, be it Svyatkovy style. The advantage of yogo is that the riba is prepared very quickly, and the relish is not to deprive anyone of baiduji.

Ingredients:

• rib steaks - 1 kg;
• be-like spices - 15 g.
• olive oil - 30 g;
• borosno - 60 g;
• sonyashnikova oliya (odorless) - 250 ml.

The ideal seasoning for ribi is paprika, thyme, coriander, oregano. Do not varto wrap її relish over a rich set of spices.

Cooking process:

1. Prepare the steaks, dry them with a towel and brush them with olive oil.
2. Mix the spices, rub the fish well with them, do not forget to add | add | a trifle of salt.
3. Play oliya.
4. Soak the steaks in boroshni and put them into the frying pan.

Sockeye salmon fillet is even lower that juice, it’s important not to eat such a delicate product. The optimal hour of frying is 3-4 hvilini from the skin side. Believe me, that's enough, the fish was baked more than enough.

Salting in household minds

Sockeye fillet can be easily salted. Good for a sandwich with such a fish will be to the soul, be it for someone who will shake the fish.

The recipe is simple, the ingredients are the same:

• ribi fillet - 0.5 kg;
• sil - 15 g;
• zukor - 10 g;
• Provence herbs and be-like spices for ribi – 30 g.

Cooking:

1. Stir all dry ingredients.
2. Visipte half of them to the bottom of the container, you have an ambassador.
3. Put the ribi fillet on top.
4. Take a sum of herbs and spices.
5. Take the product from the refrigerator.

Salting hour 2 deb. Taka tasty fish It is ideal to have a meal with oiled bread toasts and miraculously fit into the faceless salads.

Juicy cutlets from red ribeye

Ribnі cutlets from sockeye salmon look like food, juice and savory. Obviously, you can buy already prepared minced meat from the store, but if you want to cook it yourself, cook it yourself.

For whom to see the big ribs of the brush and scroll the fillet of the sprat once through the meat grinder.

For cutlets, we need components:

• sockeye salmon - 0.5 kg;
• cibulin - 1 pc.;
• chicken egg - 1 pc. (you can replace dekilkom with quail, shards of stink are taken with a dietary product);
• white bread (can be stale) - 20 g;
• milk - 100 ml (as you need more calories, add tops);
• bread crumbs;
• spices - for relish.

And the axis of the greens of the chef is not to be praised for this recipe. Vaughn “interrupts” the lower and original fish relish.

Cooking:

1. Cut bread into cubes, dip in milk.
2. Grate the cibulin on a fine grated rub, or rather pass it through a meat grinder.
3. Add all the ingredients to the minced meat, cream of breadcrumbs. If wine wiyshov is too rare, then cutlets do not trim the shape. To correct the situation, add some semolina (5 - 10 g).
4. Form cutlets or sacks and skins on both sides soak in breadcrumbs.
5. Place blanks on a baked pan.
6. Smear as necessary a sprat of quills from the skin side.

Sockeye salmon is brought to elite fish varieties and її m'yaso is highly valued by gourmets. You can cook a lot of savory and brown straws. Hurry up with our recipes and you will appreciate the unforgettable taste of such red ribi.