Keta is a well-known representative of the salmon family. When it comes to this fish, many people first of all remember the red caviar derived from it. But this is not the only benefit from chum.
General characteristics
Chum salmon is a type of Pacific salmon. This red fish is second only to the more accessible pink salmon, although the most common chum salmon among other salmon.
The weight of an adult carcass can reach 14-15 kg, and its length sometimes exceeds a meter. This fish belongs to marine predators. The main delicacy for her are crustaceans, from which, in fact, she gets a red pigment for meat.
This fish lives in the northern part of the Pacific Ocean, in the waters of the Bering Sea and the Sea of Okhotsk, and also near the shores of North America. At 3-4, the chum salmon is prepared for spawning. And for this it goes to the rivers of Japan, the USA, Korea, the Kola Peninsula and the northern part of Primorye. It is interesting that it goes to spawn precisely to the waters of that river, where it itself came into being several years ago. No less curious is how the keta recognizes its native waters – it tastes.
During this journey, keta meat loses its benefits. Pale brown, dull, devoid of healthy fats – so looks like chum fillet during the spawning period. Not least due to the fact that, having entered the river waters, it ceases to eat, but lives exclusively at the expense of “reserves”. The appearance of the fish also changes: instead of the usual silver color, it becomes dark, almost black, and the teeth are enlarged several times.
This species of salmon spawns only once in a lifetime. Putting off the eggs, the keta dies: the males immediately, and the females in 10-14 days. There are summer and autumn chum (in the spawning period). Summer chum females lay from 2 to 3 thousands of eggs, autumn (larger) leaves behind 3 to 4,5 thousands of “heirs”.
The nutritional value
Almost 3/4 of chum salmon fillet consists of water, and a fifth of the product is high-quality proteins. The calorie content of this fish is not the lowest – about 126 kcal, but with moderate consumption, this will not affect the figure. Moreover, the fats that make up the fillet are very beneficial for the body. By the number of proteins (and with them the essential amino acids), the meat of this species of salmon is often compared with chicken. In addition, chum is a source of methionine, an important amino acid that cannot be obtained from meat products. By the way, many nutritionists consider protein from fish to be more beneficial to humans than meat. One reason is called digestion time. If, say, the human digestive system processes veal for at least 5 hours, then it takes about 120 minutes to break down the chum and get useful elements from it.
This Pacific fish contains almost all the components necessary for active life: almost the entire complex of B vitamins, vitamins A and E, important micro and macro elements. Biochemists have determined that 100 g of chum salmon is:
Useful Properties
According to nutritionists, salmon fish is an ideal product for maintaining heart health and strengthening vessels. Regular consumption of chum meat significantly reduces the risk of stroke or heart attack. All this is due to the rich content of omega-3, omega-6 fatty acids, potassium, magnesium. It is also important to recall that omega-substances have long earned the glory of anti-aging products. Many believe that fatty acids from fish and seafood can prevent cancer, brain damage, and Alzheimer’s.
The methionine found in salmon is important for the proper functioning of the intestines. It prevents ulcers and erosion on the mucous membranes of the digestive organs. In addition, this substance has antidepressant properties. And this explains why, to improve mood, it is advised to eat red fish. In addition, methionine has a positive effect on the performance of the liver.
The presence of thiamine in the meat makes keta essential for the brain, and calcium and phosphorus have a beneficial effect on bone tissue. By the way, thanks to thiamine, salmon dishes restore proper digestion, as well as reduce the harmful effects of alcohol and tobacco smoke on the body.
It is enough to remember that there is vitamin A in the composition of the fillet, and it becomes clear why oculists recommend red fish meat to improve their vision.
In addition to the advantages already mentioned, chum salmon is useful for the skin (activates the production of collagen), immunity (contains vitamin C), hemoglobin (is a source of iron). Her meat has antioxidant properties and lowers cholesterol in the body.
In general, a chum salmon in the form of food is capable of:
- prevent aging;
- prevent heart disease;
- treat inflammation;
- improve vision and brain function;
- reduce cholesterol;
- strengthen blood vessels and improve blood flow;
- prevent thrombosis;
- strengthen the immune system;
- “Start” the metabolism;
- increase hemoglobin.
Противопоказания
Chum meat practically does not carry any side effects. This fish fits all. Exception – people with intolerance to protein products or are allergic to fish and seafood.
How to choose a keta
Red fish is a very useful, but also quite expensive product. It reaches the world markets to a greater degree from the Far East. In Russia, every year from 20 to 30 thousands of tons of red fish are caught. But only young carcasses are suitable as tasty and healthy food. Meanwhile, inexperienced buyers can sometimes fall for the bait of dishonest sellers who, under the guise of keta, offer cheaper types of fillets (for example, pink salmon). In order not to become a victim of swindlers, it’s enough to remember a few valuable tips:
- Compared to humpback salmon, the chum salmon is significantly larger (average weight of pink salmon 2-3 kg).
- Meat young chum hot pink color.
- Fresh smell suggests that the fish has been caught recently.
- Eyes should be shiny, without haze.
- On the selected carcass should not be bruised, stained.
- The surface of the fresh carcass should not be slippery.
- After pressing a finger on the carcass, the meat should recover. If this does not happen – the product is stale.
- Chilled keta can be stored in chilled form for no longer than 8 hours.
Chum salmon in cooking
Red fish is an excellent “raw material” for creating real culinary masterpieces. This delicacy can be fried, baked, boiled, stewed, pickled and salted. Salmon can serve as a separate dish, as well as a component of more complex culinary variations.
Chum meat has delicious gastronomic characteristics. But it is important to properly cook the fish. Chum salmon is one of those sea dwellers whose fillets are absolutely not suitable for frying. This type of heat treatment makes the meat dry and tasteless. Therefore, if you fry fish, then only with the use of batter. Bake in foil or in a sealed container.
In keta supermarkets available frozen, chilled, salted or smoked. Fresh carcass is good for soup and other hot dishes. Salted chunks can be used to make salads and other cold appetizers (but this type of chum, as a rule, must be washed with excess salt).
However, not only chum meat is a delicacy. Her caviar has no equal among other types of red caviar – it is more dense, large, beautiful bright orange color.
How to improve the taste of fish?
- Defrost chum in the 2 stage. The first is in the fridge. The second is at room temperature. So the most beneficial nutrients and the correct consistency of the fillet.
- Scales will lag behind easier if before cutting the carcass first pour boiling water, and then dip in warm water with vinegar.
- Ketu is better to bake than to fry. And if you fry, then only in batter (to preserve juiciness).
- Before cooking, pieces of fish (or carcass) marinate in lemon juice.
The correct recipe for salty chum
Properly salted pale-pink fish meat will serve as a tasty and beautiful addition to the festive table. And this method of cooking will help to significantly extend the shelf life of the product. And most importantly, both fresh and frozen carcases are suitable for pickling.
So, let’s proceed to cooking. The first step is to prepare the carcass: defrost, wash, clean the fins, remove the skin. Divide the fish into large pieces and prepare the mixture for salting. To do this, you need salt and sugar in the same quantity. Optionally, the mixture can be “revived” with pepper, spices for fish, coriander, bay leaf, nutmeg. It is also permissible to add some vegetable oil. But in this case the main thing is not to overdo it, so that the spices do not muffle the natural taste of chum. Mix all ingredients thoroughly and gently roll each slice of fish in a sweet-salty “powder”. Fold the fish into the pan (enameled or glass), tightly tamped. Send for a day in the fridge. Ready-made fish is delicious as a cold snack or sandwiches product.
Original snack
Dignity of this snack will be appreciated by gourmets of any age. Moreover, it is prepared very quickly. All you need is pita bread, salted chum, melted cheese, greens. Put slices of salted chum salmon on a pita spread with melted cheese and sprinkle with chopped onion. Form a roll and send it to the fridge (to freeze). Serve in slices.
Chum salmon “barley”
Barley porridge is a very useful product. But not everyone loves this cereal. It is a different matter if it is with delicious red fish.
Soak in the evening pearl barley cook in salted water. Fillet raw chum salmon cut into chunks and stew in vegetable oil with water (with the lid closed). Stew onions, zucchini, carrots and tomato in a separate saucepan. When all the ingredients are ready, put the vegetable mixture on a plate, on top – a portion of chum. As a garnish – pearl barley. For a spectacular feed, porridge can be laid out in a thin layer on the fish.
Red fish stuffed with mushrooms
Clean the Ketu, but do not cut the belly (make a cut across the abdomen). Grate the carcass with a mixture of spices and send to the refrigerator overnight. Mixture prepared from salt, pepper, coriander, lemon balm, dill, lemon (zest and juice). As mushrooms use mushrooms with rice. Bake in the sleeve for about 40 minutes. Serve with steamed carrots, cauliflower, broccoli.
Red fish has earned its popularity, not least because of its delicious taste. But the right delicacy is not only tasty, but also useful. And keta is a clear confirmation of this.
