On store shelves, in addition to salmon, salmon and pink salmon, there is another name - coho salmon. What kind of fish is it, where is it found, what is beneficial for the body and how it is used in cooking, we have described in this article.
Coho salmon is a member of the salmon family. Vaughn hesitates fresh waters river, near the Pacific Ocean, along the ancient American coast, in Kamchatka, Sakhalin and Hokkaido. In dovzhin, the fish weighs 1 meter, and in a whole fish - 15 kilograms. Until now, such large coho salmon can only be found in the American waters of the Pacific Ocean, from California to Alaska.
The fish is named for its brightly-striped, barley-baked fish, which distinguishes it from other representatives of the group. In America and Japan, coho salmon are called “silver salmon”, but in Russia, when they knew about it, they used to say it. In fact, her meat is of red color.
Great coho salmon, with a large head and a wide chol. This is its main difference from other representatives of the salmon family. For the savory berries, I think of pink salmon, salmon and chum salmon.
This is not just a tasty fish, but also a lot of important vitamins, macro- and microelements. Among the vitamins in your warehouse you can see: B1 (thiamine), B2 (riboflavin), PP, A. Cream, your meat contains minerals necessary for the body: calcium, magnesium, potassium , sodium, phosphorus, chlorine, sulfur, salt , zinc
The description of the fish of the salmon family is rich in protein - 21.6 g per 100 g of food, instead of fat there is 6 g, and carbohydrates are almost daily. The calorie content of coho salmon stock is 140 kcal. Before speaking, this product is smaller than salmon and salmon, which is especially important for those who are looking for low-calorie food.
Coho salmon, yak and be-yak іnsha, korisny for the human body. Golovny yoga plus in a unique, rich in vitamin and mineral warehouse.
The bark of this representative of the salmon family is harmful to the body:
As you know, coho salmon, the price of which is also lower than that of salmon or salmon, is a wonderful alternative to them. If not less brown, for the stable good health of the body and its normal functioning, it is recommended to eat fish at least twice a day.
To ensure that the coho salmon delights you with its delicious taste, be careful to choose the right fish. For whom the following criteria may be met:
The calorie content of fresh coho salmon is 140 kcal per 100 grams. Get ready for something delicious kebab, bake on the grill, in the oven, in foil, boil and salt. Whatever the case red power The fish are preserved in peace.
To preserve maximum potency of the dish brown vitamins and minerals, nutritionists recommend baking For which you can first cut the fish into steaks or cook it whole. For the rest of the recipe, go out with the supra-juicy and the lower one.
To prepare coho salmon, baked at the oven, you need:
Clean the fish from the head and innards, rinse thoroughly, and dry with a paper towel. Across the ridge, there are small incisions through the skin three centimeters. Add salt and pepper to the sides. Then place the cibul cut into thin slices on the foil, place the fish on it, and place a slice of lemon and tomato into the cut. Cover the foil and place the coho salmon in the oven for 50 minutes. That's it! Once you have savored the corrisna rib, you can serve it to the table.
The fish, cooked in the sauce and with the raw juice, comes out just as tasty. This herb has a low calorie content, so it can be included in your diet, including protein.
How to prepare coho salmon, bake yoga in the oven for a recipe? For the cob, you need to prepare all the ingredients: a couple of 2-3 centimeter steaks, salt, pepper, lemon until relished, foil. Dali sequence will be like this:
More delicious, more delicious low calorie grass ready. Delicious!
The calorie content of coho salmon baked in foil is 150 kcal per 100 grams. High in protein, fish is good for hunger and provides energy necessary for the body.
Coho salmon are not only baked, but salted. For this recipe, you have to go out in your mouth and don’t compromise on the savouriness of the salmon. To salt coho salmon at home, you need the following ingredients:
Rinse the coho salmon under cold water and check the presence of cysts in the fish. Then dry the fillet using paper towels. Prepare sumish for pickling. For this purpose, combine salt, zuccor and pepper in one bowl (behind the eggplants).
Spread half of the pickling mixture along the bottom of the glass pan. Place coho salmon on top, skin to bottom. Afterwards, add it to the fish and sprinkle with oil. Cover the dishes with grub and put them in the refrigerator for use.
After an hour, remove the fish, clean it from salt and burn it with grub. Store in the refrigerator for no more than 7 days. The calorie content of lightly salted coho salmon is 192 kcal per 100 g.
Coho salmon is especially tasty when cooked on the grill. Why do you need a double-sided grill and grill with vugillas? To prepare the herb, the following ingredients are required:
Cut coho salmon into portions, steak does not need to be cut to 2-3 centimeters, salt and pepper on both sides and place on a wire rack. Lubricate the trace with 10 pieces of bread, turning it over periodically, so that the fish does not burn. Before the hour of cooking, pour wine or beer over the steak, depending on the type of drink served at the table. Grilled fish in this recipe has an unusual, delicious taste and unique aroma. It is best served with vegetables baked on the grill in the same way.
Now, we hope, you know the coho salmon (what kind of fish it is, and why it’s eaten). So, don’t let yourself be too happy to try it. It’s more because the price for it is set lower, lower for salmon or pink salmon, and for relish, coho salmon is juicy and lower for other red fish.
Coho salmon And silver salmon is a large, long-lasting fish of the salmon family (length – up to 90 cm, weight – up to 7 kg). Coho salmon are characterized by: a large head, a wide forehead, a short caudal peduncle, silvery fins with greenish or blue (the spawning period is burgundy), black spots on the body in the area of the fins. Coho salmon meat is thinner and fattier, red and orange in color. Fish is ideal for preparing appetizers, peppers and other herbs. Coho salmon can be salted, marinated, smoked, boiled, greased, baked, dried, preserved.
The composition of meat and coho salmon caviar includes polysaturated fatty acids (Omega-3 type), natural vitamins (groups B, PP, E, C, A), natural mineral compounds (nickel, molybdenum, saliva, zinc, fluorine, chromium, sirka phosphorus)), which explains the wide range of color powers:
Unrespectful in the wide range of coastal authorities, meat and coho salmon caviar have their share. It is not recommended to live:
The barkiness of seafood has been known for a long time, and that’s why different species The fish enjoys well-deserved popularity. However, not everyone who deserves fishing knows what kind of fish - coho salmon - is found, and what kind of fish can be prepared from this bag with water. Let's get to know her better.
Coho salmon is a great red fish, a representative of the Salmon, and the salmon has a rich, rich sauce. The weight of a resident of the Pacific Ocean can weigh 15 kg, and can sometimes be less than a meter. It tastes delicious and brown meat.
Another name for coho salmon is shaved salmon.
These are the main rices:
These very features distinguish them from other representatives of the salmon family. Through the colors of the people Ancient Rus' They called coho salmon white fish.
Spawning begins for coho salmon at the beginning of the 3rd century, and occupies the period from spring to late spring. During the period of spawning, females practically do not eat, and also change their feeding to dark crimson.
The food consists of mosquitoes, larvae, fry and eggs of other fish. Often this hut is eaten by lumps that have fallen into the water. Having sunk into the ocean, crustaceans and squids begin to live.
Looking at what kind of fish is coho salmon, you have to figure out what kind of fish it is. The natural habitat of fish in the freshwater seas of the Pacific Ocean (from California to Alaska), even rich in valuable fish in Kamchatka, is also common in Sakhalin. Real giants have always accepted the respect of ancient American individuals, and others compromise with them.
Single specimens are caught in the rivers of Primorye, Amur and Pivnichny Hokkaido, in the lakes of the Magadan region. Chile has special farms where coho salmon grows in sales, so the fish end up in rivers. The number of this species of salmon in the world is small, so it should be considered so valuable.
The unique fish is rewarded with love for the tenderness of its tender meat, as for its savory characteristics it is respected by the best of the red ones. In addition, it is rich in vitamins (A, E, B3, PP, C) and minerals (calcium, nickel, phosphorus, iron, magnesium, fluorine, iodine). Much richer in meat and rich in fatty acids, zocrema - Omega-3.
The calorie content of coho salmon is small - only 140 kcal per 100 g of the product.
For cleaning:
Given its lifelong value, coho salmon will not cause the appearance of heavy kilograms, so it can be safely vicorized children's food. The amount of fat in 100 g of the fillet is 6 g, with which the proteins add up to 21.5 g.
Coho salmon is not only tasty, but brown salmon, from which you can prepare a wide variety of herbs.
Why do you have measles:
And red fish, coho salmon, and children, it is good to use them on the station with soft brushes and a little bit of salt. In small quantities around the herb, the smell will be brown for both mothers and babies.
It’s important to look at how crusty and how bad the silvery salmon is. The fish cannot be spoiled if it is eaten and prepared properly.
However, you can see the following contraindications:
If after the first test you experience tingling, itching, or pain, then if you have an allergic reaction, you will have to refuse to consult a medical doctor.
Drain the coho salmon carefully and in small quantities when wet.
Introduce meat into the mother's diet as needed, gradually, being careful of the reaction of inattention.
Because of its bark-like taste and unfinished relish, coho salmon is always a welcome guest in any kitchen, so you can prepare a lot of herbs from it, without any special culinary talents. Another advantage of tender roasted fillet is the almost complete presence of brushes.
We present a number of options that will help you avoid complacency when purchasing and obtaining a truly crisp, fresh product – an ideal raw material for culinary experiments.
It is necessary to heal:
You can use silver salmon to create a wealth of herbs, for example, bake it in foil in a variety of ways, prepare a fish shish kebab, vikorista as a component of a special raspberry salad, or cook rich yushka. Once everything has worked out, you must follow the recommendations of the experts.
Get to know them:
Please help us not to confuse the herb with the expensive and tasty fish, which deserves the highest ratings from those who have tried it. And as soon as you have eaten it, you can completely understand what kind of coho salmon it is to taste.
Competing coho salmon with sockeye salmon - another representative of the Pacific salmonids, gives precedence to another. The investigation was completed - sockeye salmon meat is a method of enhancing the old processes, which improves the immune system, in which instead of fat and calorie content it is lower, lower than that of coho salmon. However, due to the specific bitter taste and the significant price, the price itself is similar to the hero of our material.
Salmon is a very popular fish, which many Russian residents have tried many times, because it has more delicious tender meat, which is especially good when lightly salted. In total, 100 g of product contains 1/2 of the required amount of protein, and there is practically no carbohydrates. For experts, it is good to still select coho salmon, the fragments are often consumed on the shelves by unknown salmon, grown in Norway in a piece center.
Possibilities for creating culinary masterpieces from juiced red fish great quantity. Learn from these simple but delicious recipes.
The easiest way to cook coho salmon.
Ingredients:
Steps for preparation:
That unforgettable herb is delicious and ready! You can decorate it with additional lemon juice.
You can add variety to your diet by encouraging family members to try coho salmon with cheese and corn grits.
Ingredients:
The procedure is as follows:
Such recipes are prepared with amazing taste and can be a decoration for any Christmas table. The ingredients can be lightly boiled, vikory juice, lemon juice, crepe, parsley.
Yushka is in love with the rich stuff - not just for the busy fishing, but also for everything that gives it an edge in its richness. aromatic soups. Learn how to prepare yushka for coho salmon.
Please! To save on traces, simmer the head, tail and swimmers in the soup, and prepare the carcasses in a different way.
Ingredients:
You can add greens for the eggplant.
The procedure is as follows:
The following can be served to the table.
Another way to cook this unique fish is to salt it.
The procedure is as follows:
Please! There is no need to rub it in, otherwise there is a risk of over-salting the fish.
In this video you can see another recipe from the delicious Pacific bagel.
Those who are interested in the price of fish herbs will certainly be pleased with the recipe presented in the following video.
The crustiness of seafood has long been achieved. The fish contains a lot of words that are harmful to the human body. Chervona fish from the salmon family is admired not only for its deliciousness, but especially for its cinnamon flavor. We learn about the power and value of silvery salmon.
When the coho salmon reaches the third stage of its life, it reaches adulthood. The process of spawning begins in the spring and continues right up to the spring month. In association with coho salmon, there are three types of coho salmon: autumn, winter and spring. At the hour of spawning, larger fish appear among the hedgehogs. They spawn in small areas of the water area where the bottom is clean, shallow and hard.
Sometimes they spawn in these places, where they themselves are born. During the spawning period, the fish already changes its shape: the back is dark, and the shell becomes raspberry-colored, teeth grow, and a hump is formed in the back. Females, at the sight of males, their own from the outside looking in It’s practical not to be angry. Like only coho coho salmon spawn, all individuals perish.
During lactation, coho salmon helps to restore healthy women after pregnancy, replenish the reserves of vitamins and microelements, normalize the nervous system, and reduce fatigue.
To help in the same way as the evening, spirulina, fenugreek.
Crispy fatty acids contribute to the correct pink development of the baby, microelements strengthen the brushes, vitamins ensure healthy hair and teeth.
When looking after your hair, you should also use natural ingredients such as algae, coconut, cocoa, lemon, rosemary, avocado, and jojoba.
Parents and women who are in year old should enjoy coho salmon in boiled or baked form.
Important! It is necessary to introduce red fish into a woman’s diet during lactation carefully and step by step, as the fish protein can be lost allergic reactions they have no words.
Fish meat contains a sufficient concentration of living substances and minerals, without which normal human life is impossible. These are vitamins of group A and B, as well as minerals such as phosphorus, fluorine, potassium and magnesium. The gradual consumption of coho salmon meat has a positive effect on the activity of fish, and the risk of developing oncological forms of illness is reduced. The presence of such acids as omega-3 helps to support the immune system properly. Coho salmon meat practically has no brushes, which allows it to be eaten by children.
Unfortunately, not all categories of people can eat coho salmon meat. If a person suffers from a damaged liver or bowel, it is not recommended to eat fish meat. In addition, there are people who suffer from a special intolerance of seafood in the future.
Vaginal women need to be even more respectful of coho salmon during the period of gestation.
The energy value of coho fish meat is estimated at 140 kcal per 100 g of meat. Low calorie content allows you to consume it with a dietary product. This is especially true for those who have managed to gain a lot of money.
Coho salmon rich in vitamins, RR, . Also included in this large quantity are: iodine, phosphorus, potassium, cobalt, chromium, copper.
The most valuable component is the rich fatty acids found in this product.
In order for the final product to be truly tasty, it is necessary to take care of the following points:
Coho salmon is the most delicious fish among all representatives of the salmon family. It is a very tender, juicy and aromatic red meat, which is ideal for preparing kebabs and steaks. In addition, baked coho salmon is a popular delicacy served in many restaurants.
coho salmon, which is related to the genus of Pacific salmon, has significant dimensions. The average weight is about one meter, and the weight is about fourteen to fifteen kilograms. The main source of rice is the coho salmon from its “relatives” - which is clearly reflected in the shearing of the fish, which is why coho salmon is also called “smooth salmon”. Before the speech, if he was also called “white fish.”
Coho salmon has a high value from the commercial point of view. It is found along the Asian coast - which can now be found from the Anadir River along the entire coast of Kamchatka to the rivers that flow into the western part of the Sea of Okhotsk. From time to time, coho salmon are consumed from both parts of Sakhalin Island and towards Hokkaido. In addition, this fish lingers along the ancient American coast of the Pacific Ocean - in the territory from Alaska to California. However, the largest number of coho salmon live in the rivers of Kamchatka – Velikiy, Kikhchik and Kamchatka.
Species of coho salmon that hang around in different localities are separated from each other by relationships, water and other parameters. Also, the largest share of coho salmon in Asia is 88 centimeters per 6.8 kilograms, while the length of their American relatives often exceeds the meter.
Most memorable recognized signs Coho salmon have a large head with a wide forehead, and also have a tall stalk at the tail part. Just because of these external signs, it is easy to distinguish coho salmon from salmon, pink salmon, chum salmon, chavich and others. This fish has a powerful, beautiful silvery luster, which in the area of the back and upper part of the head may have green or a slight bluish tint.
From the very beginning of summer until the beginning of winter, coho salmon come to the river. In this case, the fakhivtsi differentiate between summer, autumn and winter cosmonauts. Spawning of summer coho salmon occurs in the spring and autumn, in autumn - in the fall of leaves and spring, and in winter - during the dry winter months.
Coho salmon has a wonderfully savory taste, and the preparations made from this red fish shish kebab and anhydrous are not sacrificed to the meat shish kebab. Coho salmon steaks are also a garnish. Creamy, coho salmon can be salted, preserved, stewed, smoked and cooked.
Coho salmon Warehouse and brown power of coho salmon
The red meat of coho salmon has enough brown for healthy vitamins and minerals - especially group B vitamins, as well as calcium, salt, chlorine, magnesium, sodium, potassium, nickel, f torus, zinc, molybdenum and other compounds. Yogo is recommended to be lived in by everyone, but as the head rank, children, pregnant women and people of a frail age. It's true, the next mother is on the verge, that under the hour of pregnancy it is impossible to eat fish in such a great quantity. In addition, the trace of coho salmon should be avoided when serious problems with liver and gastritis. Skoda is contraindicated
This fish from the Salmon family is not recommended for use with gastritis, liver disease, during pregnancy or any individual intolerance. The article was stolen by copyright law. If you copy or copy the material, please send it to the site https://vkusnoblog.net in full! Korisny warehouse of coho salmon meat
Coho salmon is red, incredibly tasty meat, which contains vitamins B1, B2, as well as microelements and minerals important for the human body, such as potassium, calcium, saliva, magnesium, chlorine, molyb den, phosphorus, nickel, fluorine, zinc, sodium, chromium Tasty coho salmon
Among other salmon, coho salmon is rightfully respected for its richness of deliciousness. Its meat is significantly more tender and fatty, the lower meat of pink salmon is therefore cured for the preparation of various herbs, it is especially good in baked appearance, which is why it is an important herb on the menu of casual restaurants.
Coho salmon caviar is also very tasty and similar to sockeye salmon caviar, it is also small - only about 4 mm in diameter and the same color. And if you want to call the caviar of coho salmon and sockeye salmon it is easy to confuse, savory flavors Coho salmon caviar is better - it doesn’t have a bitter taste. Methods for preparing coho salmon
A particularly tasty kebab with coho salmon, a dish that has been tried once will give you superiority the next time, seeming like a meat kebab. It’s also a great choice to garnish steaks with coho salmon. As if we greased it with salt and baked it, the coho salmon is very good and if it is properly cooked on the grill, then the herb will come out simply royal: with a crispy crust and a juicy, aromatic pulp that melts in your mouth.
In cooking, coho salmon is also used to make canned food, which can be boiled, salted, smoked, greased, or baked. Coho salmon steak, grilled.
To prepare this herb, you need to cut the fish into steaks across the tube, 2-3 centimeters in length. Don’t rush to throw out the tail and head, because they will make a good head. The steaks need to be peppered and salted, seasoned with spices similar to those used in cooked fish.
When finished cooking, place the steaks on the grill rack on both sides so that the steaks can be pressed on both sides and easily turned over. Steaks are being prepared for more than ten minutes. It is important to remember that seafood needs to be cooked quickly, so during the cooking process the steaks must be gradually turned over, pouring wine or beer over them. One secret: it is recommended to baste the fish with this mixture before serving. A great effect occurs when brewing beer, as it melts between the fibers of the fish, bakes it with the taste of the buttered bread, and resembles the taste of the fish in batter. When the steak is baked, the beer creates an appetizing flavor, as the beer allows the beer to boil in the middle of the coho salmon meat, so the steak is not only wonderfully lubricated, but also tender and juicy.
Once the steaks are almost ready, after greasing them, it is recommended to drizzle them lemon juice. Serve this herb best with salad or greens.
Fish is not only so tasty, but... brown product Who is to blame for this on the skin, especially coho salmon?
Romanchukevich Tetyana for a woman's magazine InFlora.ru
When you vikoristan and rehand the material, you are actively sending it to the wife online magazine InFlora.ru obov'yazkova
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You can catch this fish in a variety of ways, but the most accessible and effective is spinning fishing. Why don't you bother with fishing on a commercial scale. Some fishermen have mastered fly fishing and use it very effectively. Unfortunately, fly fishing really requires mastering, in addition to spinning fishing, where everything is much simpler. Most fishermen feel a lot of satisfaction from catching this tasty fish, as coho salmon are seriously working on the operation. Therefore, catching this many fish is the pinnacle of satisfaction for any kind of fishing.
Key coho salmon inclusive per day. As a rule, this fish excels in water and clear water. You can catch it either from the shore or from the shore. Although, for the obviousness of the Swedish defection, it is problematic to vikorist.
There is a great abundance in Kamchatka, and in the rivers of this region. Asian conservation is no less important. This area of residence extends from the Anadir River to the rivers that flow into the Sea of Okhotsk, which are expanded at the beginning of the day. Moreover, coho salmon are found in the area of the islands of Sakhalin and Hokkaido. It is also found between California and Kamchatka, which is an unknown part of the Pacific Ocean.
Coho salmon is one of the species belonging to the genus of Pacific salmon. Thanks to its miraculous savory berries and the great quantity of brown liquids that serve as a vengeance for this meat, it is loved by a lot of people. Let's take a look at the color of power of coho salmon fish.
Coho salmon are very easy to distinguish from other types of salmon fish, as they have a bright, sparkling luster. The Japanese themselves called it “silver salmon”, and in our country it was previously called “white fish”.
That's enough great fish, with a weight that reaches 14 kg, and at the end of the day it grows up to 98 cm. Coho salmon has a large head and a thick forehead. Also, this type of rice has a very short and high tail stem. The coho salmon has a silver luster, which on the back can be greenish or blue. Also on the body of coho salmon there are smeared black patches of irregular shape. The stink can be found in the area of the fins, on the back and head.
Coho salmon meat is fattier and more tender and has a wonderfully savory bone. Many people regard him as the most delicious representative of the salmon family. Coho salmon caviar is fine, similar to sockeye salmon caviar, but does not have a hot taste, for which it is also highly valued by gourmets and restaurant cooks.
Coho salmon have a great crust when embedded in urchin. This meat is fattier, it contains vitamins of group B (zocrema, B1 and B2), omega-3 fatty acids, as well as benzene mineral rechavins: potassium, calcium, chlorine, molybdenum, salivary, phosphorus, nickel, zinc, magnesium, sodium, chromium. In small quantities, coho salmon meat can be used by children and elderly people, especially since this fish does not have such small brushes as, for example, sockeye salmon. It is not recommended to live in coho salmon if you are pregnant, have liver problems, or have any type of gastritis.
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Seafood is not only tasty, but even more delicious. The connection with this stench is recommended for the safe living of all categories of citizens. Before such delicious seafood and coho salmon fish, it is friendly to the human body. It is necessary to live both for healthy people and for people who suffer from disruption of vital functions of the body.
Igor 04/23/2017
Coho salmon is a great, tasty fish from the Salmon family from the Pacific Ocean. Its weight can reach 15 kg at a depth of 90 cm. The coho salmon has a silver-colored appearance, a large head and a short tail, and the meat is famous for its wonderful savory taste. Juice and tender fillet of coho salmon is considered the most delicious salmon middle.
Do you know? At the translation from japanese movie coho salmon means shredded salmon.
Silver salmon are found not only in lakes and rivers along the Pacific Ocean, but also on Sakhalin and the islands of Japan.
Fried salmon is widely cured in cooking, from which a large amount of savory and brown herbs is prepared. It can be smoked, salted, canned, baked, greased, and used as an ingredient in salads and soups.
Brown coho salmon contains valuable microelements and vitamins for the body and is low in calories, often included in the diet.
Many nutritionists recommend consuming coho salmon herbs, even though this fish contains no carbohydrates and very little fat. Salmon juice helps relieve weight loss and is part of a low-carbohydrate diet, helping you to feel hungry for a long time and not gain weight.
The sizzling salmon is delicious no matter how you look at it, it’s Syrian.
You don't need to mix too many scrap brushes, it's quick to prepare and easily over-etched. Stravy with this kind of fish is served in many restaurants. The most delicious baked coho salmon looks even tender and juicy. Lots of people praise the kebab made from this fish.
Smoking, grilling, sautéing, pickling, and boiling salmon, including a wide variety of savory and brown herbs.
The fish, cooked in the sauce and with the raw juice, comes out just as tasty. This herb has a low calorie content, so it can be included in your diet, including protein.
How to prepare coho salmon, bake yoga in the oven for a recipe? For the cob, you need to prepare all the ingredients: a couple of 2-3 centimeter steaks, salt, pepper, lemon until relished, foil. Dali sequence will be like this:
Tasty, sweet and low-calorie grass is ready. Delicious!
The calorie content of coho salmon baked in foil is 150 kcal per 100 grams. High in protein, fish is good for hunger and provides energy necessary for the body.
To ensure that the coho salmon delights you with its delicious taste, be careful to choose the right fish. For whom the following criteria may be met:
The calorie content of fresh coho salmon is 140 kcal per 100 grams. A tasty kebab is prepared from it, baked on the grill, oven, in foil, boiled and salted. With this, all the harsh power of the fish are preserved in peace.
This is not just a tasty fish, but also a lot of important vitamins, macro- and microelements. Among the vitamins in your warehouse you can see: B1 (thiamine), B2 (riboflavin), PP, A. Cream, your meat contains minerals necessary for the body: calcium, magnesium, potassium , sodium, phosphorus, chlorine, sulfur, salt , zinc
The description of the fish of the salmon family is rich in protein - 21.6 g per 100 g of food, instead of fat there is 6 g, and carbohydrates are almost daily. The calorie content of coho salmon stock is 140 kcal. Before speaking, this product is smaller than salmon and salmon, which is especially important for those who are looking for low-calorie food.
This Pacific salmon grows up to 98 cm. Body weight can grow up to 14-15 kg. The fish that linger in Asia are larger than those that are found closer to the shores of America. Lusk of silver color became the reason, through the yak of Denmark sea sack deleting the name "Siberian salmon". The back is dark, the lower sides and the belly.
It is important to separate salmon, chum and coho salmon can be separated depending on the characteristics of the fish. Yogo's head is massive, the cholo is wider. The tail stem is larger, lower in other representatives of the family. The tail and dorsal swimmers have a small rozmіr shkodo dimensions of the body.
Coho salmon is especially tasty when cooked on the grill. Why do you need a double-sided grill and grill with vugillas? To prepare the herb, the following ingredients are required:
Cut coho salmon into portions, steak does not need to be cut to 2-3 centimeters, salt and pepper on both sides and place on a wire rack. Lubricate the trace with 10 pieces of bread, turning it over periodically, so that the fish does not burn. Before the hour of cooking, pour wine or beer over the steak, depending on the type of drink served at the table. Grilled fish in this recipe has an unusual, delicious taste and unique aroma. It is best served with vegetables baked on the grill in the same way.
Now, we hope, you know the coho salmon (what kind of fish it is, and why it’s eaten). So, don’t let yourself be too happy to try it. It’s more because the price for it is set lower, lower for salmon or pink salmon, and for relish, coho salmon is juicy and lower for other red fish.
Coho salmon is a member of the salmon family. Vaughn lingers near the fresh waters of the river, near the Pacific Ocean, along the ancient American coast, in Kamchatka, Sakhalin and Hokkaido. In dovzhin, the fish weighs 1 meter, and in a whole fish - 15 kilograms. Until now, such large coho salmon can only be found in the American waters of the Pacific Ocean, from California to Alaska.
The name is given to the fish of the salmon family that has a brightly-striped, barley-baked fish, which distinguishes it from other representatives of the group. In America and Japan, coho salmon is called “silver salmon”, and in Russia, when thinking about it, they used to say “white fish”. In fact, her meat is of red color.
Great coho salmon, with a large head and a wide chol. This is its main difference from other representatives of the salmon family. For the savory berries, I think of pink salmon, salmon and chum salmon.
Coho salmon are not only baked, but salted. For this recipe, you have to go out in your mouth and don’t compromise on the savouriness of the salmon. To salt coho salmon at home, you need the following ingredients:
Rinse the coho salmon under cold water and check the presence of cysts in the fish. Then dry the fillet using paper towels. Prepare sumish for pickling. For this purpose, combine salt, zuccor and pepper in one bowl (behind the eggplants).
Spread half of the pickling mixture along the bottom of the glass pan. Place coho salmon on top, skin to bottom. Afterwards, add it to the fish and sprinkle with oil. Cover the dishes with grub and put them in the refrigerator for use.
After an hour, remove the fish, clean it from salt and burn it with grub. Store in the refrigerator for no more than 7 days. The calorie content of lightly salted coho salmon is 192 kcal per 100 g.
When salting ribi, it is recommended to speed up the porads:
To preserve the maximum amount of vitamins and minerals in the dish, nutritionists recommend baking coho salmon in the oven. For whom, you can zazdalegіd fish for steaks or cook it whole. For the rest of the recipe, go out with the supra-juicy and the lower one.
To prepare coho salmon, baked at the oven, you need:
Clean the fish from the head and innards, rinse thoroughly, and dry with a paper towel. Across the ridge, there are small incisions through the skin three centimeters. Add salt and pepper to the sides. Then place the cibul cut into thin slices on the foil, place the fish on it, and place a slice of lemon and tomato into the cut. Cover the foil and place the coho salmon in the oven for 50 minutes. That's it! Once you have savored the corrisna rib, you can serve it to the table.
When you talk about healthy and cinnamon urchin, you can’t help but think about seafood vzagali and fish zokrema. Salmons were always valued high, ale and in the middle coho salmon In particular, this fish simply lacks vitamins and microelements necessary for the body. Coho salmon meat has an irresistible taste, is easy to digest and imparts a richness without guilt. It is not surprising that the business of this representative of the water element has long been valued for its lucrative employment. Now the commercial significance is small - the population has become numeric.
Coho salmon are found in rivers and lakes along the Asian coast of the Pacific Ocean from Anadir to the Sea of Okhotsk. Small populations linger Hokkaido and Sakhalin. Expansion on all American coastlines, which can be achieved in both California and Alaska. Coho salmon has a silver lining, which is called “white fish” among the Russians, and its name in the Japanese translation is silver salmon. This fish lives up to five years, and at about 4 years it becomes mature. Spawns in rivers, where I live most of my life. Overwinter in the sea and ocean. Coho salmon, which are found on the territory of Russia, grows to 80-90 cm It weighs a little more than 7 kg. Its ancient American counterpart is larger – its weight is over a meter, and the weight of especially large individuals is 14 kg and more. Coho salmon will spawn in the place where they were born. For this reason, you have to pay the way with a dovzhina 500-700 km. Around the time of spawning, the color of the salmon becomes dark crimson.
A really great substitute for microelements in coho salmon meat is that it is especially valuable. Korisna power of coho salmon – tse:
Fish meat has no carbohydrates, so energy value small - only 140 kilocalories per hundred grams of product. Fats – 6 g, proteins – 21 g, water – 72 g. The warehouse also includes polysaturated fatty acids (Omega-3) in a quantity of 1.1 g and ash – 1.2 g. Instead of cholesterol – 55 mg.
Rich product vitamins.
Coho salmon is a product that can be added to the warehouse of various diets, including carbohydrate-free diets for weight loss. Low fat content and high carbohydrate content allow you to develop a rich appetite without gaining zavoi vaga. In addition, when preparing a diet, fahivtsi are encouraged to include other species of salmon in them. Not for the fact that the stench is sweet, but for the one that stench is cheap. Sockeye salmon, for example, can contain a large amount of vitamins and elements required by the body, but it costs much less. Protean nutritionists recommend including coho salmon herbs before your diet - they are very tasty and absolutely inexpensive, as you eat “Friday Day” once or twice a month. Coho salmon for women and children. It does not have any other brushes, so it will quickly become over-etched. You can eat white fish meat in any form - boiled, salted, greased, steamed, smoked or raw. Coho salmon stroganina is a popular delicacy, and those who have cooked shish kebab from this fish will enjoy the new treasures.
To avoid buying an unclear product, you need to show your respect for appurtenance term. Frozen fish should save a little more than two years. The leek of fresh fish retains its characteristic shine, and there is no risk of discoloration of dark fragments on it. It’s not the fault of the coho salmon that they are squeaky, with spittle. Fillet - spring, rye-colored, without spots. Well, and, of course, the smell is strong, so the product is not fresh.
It is necessary to store fish in the refrigerator, at a temperature 3-6 degrees below zero, a little more than zero.
A single portion of this product is very high in potency. cholesterol. Therefore, it is contraindicated for people who suffer from gastritis or liver disease.
Coho salmon is a very rich, lively and tasty product. Wine is not often seen on the shelves, but in addition, you can spend an hour on yoga jokes. There are a lot of recipes for preparing coho salmon. Do you know what? I really would like to taste new food and learn non-limiting waysїхнє preparation.
Coho salmon is one of the species belonging to the genus of Pacific salmon. Thanks to its miraculous savory berries and the great quantity of brown liquids that serve as a vengeance for this meat, it is loved by a lot of people. Let's take a look at the color of power of coho salmon fish.
Coho salmon are very easy to distinguish from other types of salmon fish, as they have a bright, sparkling luster. The Japanese themselves called it “silver salmon”, and in our country it was previously called “white fish”.
It’s worth milking a big riba, which reaches 14 kg in a vag, and up to 98 cm. Also, this type of rice has a very short and high tail stem. Coho salmon shrillly luska, yak on the back can be from green or blue. Also on the body of coho salmon there are smeared black patches of irregular shape. The stink can be found in the area of the fins, on the back and head.
Coho salmon meat is fattier and more tender and has a wonderfully savory bone. Many people regard him as the most delicious representative of the salmon family. Coho salmon caviar is fine, similar to sockeye salmon caviar, but does not have a hot taste, for which it is also highly valued by gourmets and restaurant cooks.
Riba coho salmon can be very greedy when living in a hedgehog. This meat is fattier, it contains vitamins of group B (vitamins B1 and B2), omega-3 fatty acids, as well as benign minerals: potassium, calcium, chlorine, molybdenum, saliva, phosphorus, nickel, zinc , magnesium , sodium, chromium. In small quantities, coho salmon meat can be used by children and elderly people, especially since this fish does not have such small brushes as, for example, sockeye salmon. It is not recommended to live in coho salmon if you are pregnant, have liver problems, or have any type of gastritis.
Millet is a purified millet, the bark value of the cereal for the body is invaluable for certain categories of people, including athletes, and those suffering from various ailments.
The grains of the millet, as well as the rich grains, are rich and varied, and are important for the health of the nervous system and the beauty of the skin and hair, vitamins of group B, micro- and macroelements, fats, cellulose.
One of the most important components of millet is potassium and magnesium. The number of elements is even more important for the heart-vascular system of a person. In addition, it helps to overcome problems with the heart and blood vessels because the consumption of cellulose reduces blood pressure and cholesterol.
Lose weight for the help of pshona, it’s good. This grain is enough to eat so as not to suffer from severe hunger, but at the same time it contains good fruits that need to be cleaned. The best food for a child is to eat wheat porridge with watermelon - these two products perfectly complement each other and easily relieve weight loss. Adding watermelon also reduces the calorie content of wheat porridge, which is quite small - 134 kcal.
The cream of the above-described components, included in the millet warehouse:
Doctors recommend including poultry in the diet of diabetics, who engage in strenuous exercise that increases meat tissue for athletes. Corysia and people who have undergone serious drug courses or live in obstructed locality, as a result of which the elimination of toxic waste substances is eliminated.
Ale, regardless of the greatness of the bark, the millet can be either spoiled or harmed. The first negative factor is individual intolerance, although it rarely occurs, but it still increases.
Not long ago, scientists found out that the active components of pshonka block the absorption of iodine, which, obviously, is a shkidly factor. However, at the menu of the pshonka, it is practically impossible to eat iodine-containing products; Only people with hypothyroidism should cut the wheat.
Gastroenterologists intermingle the treatment of people suffering from stomach ulcers with inflammatory processes in the intestines, low acidity of the bowel juice and sickness to constipation.
Corn groats are a product that people get used to in a long way. The secret of its popularity is in the savory taste, high life value and crusty corn grits for the body.
Like in the richness of grain crops, the stinginess and harm for the body of corn groats are uneven, the shards of authority are significantly outweighed by the negative ones. Grain, being for growing a crown of reason, to take revenge on its own all the finest and most beautiful speeches, shards are recognized for reproduction.
Kukurudza is not at fault. The golden grains of the plant take vitamins, mineral components, amino acids from themselves. And after grinding these grains, the cereal comes out - it is as tasty as possible.
In front of us, kukurudzyana korisna grains are for people who follow their figure. 100 g of raw cereal contains approximately 330 kcal, and cooked cereal – 86 kcal. And the city after such a meal will be saved for a long time, the shards of corn will take revenge on a lot of cells, which reminiscent of the slug that suppresses hunger.
Zavdyaki klitkovinі corn groats are corisna and people with "cold intestines", as they often suffer from constipation and intoxication of the body with feces. As such, people should include cornmeal snacks, stench, to cleanse their intestines, improve their body and make them lose weight to a healthy diet.
And another one " side effect“Such children are of great importance for the immune system. Oskіlki іmunniy zakhist without intermediary lie in the form of “good” bacteria, which live less in a “pure” organism, corn groats are susceptible to the colonization of the intestines by brown microflora.
A rich warehouse of corn groats to rob with a valuable product for different categories of people. Replenishment of carotenoids, for example, extracts from corn grits is necessary for chickens and people with illnesses of the cardiovascular system, fragments and speech reduce the risk of developing cancer of the legs and the formation of blood clots, strengthening the elastic It eats and lowers cholesterol.
Phosphorus and vitamins of group B are essential for people with nervous illnesses, neuralgia, and depression. Coryna corn cereal for patients with diabetes, as well as for people who suffer from ailments of the liver, mucus, gum, blood.
Even though it is contraindicated, despite the extremely low allergenicity, people still insist that they cannot tolerate corn grits. It is not advisable to use this product even if you have severe pain in the stomach, especially if you have severe symptoms.
Doctors do not recommend herbs from cornmeal to people with serious vaginal problems or dystrophy - these herbs do not at all help gain additional kilograms. And for those who are on a diet, corn grits will be a miraculous helper in the fight against weeds.
Porridge is the best food for snacking, containing leftovers of cellulite, fats, proteins and extra carbohydrates. All these daily speeches give the body strength for active activity at the beginning of the day. And maize grains and unique power - that’s the maximum 
preserves brown components after boiling.
You can find Kukurudzyan grains in various varieties - fine, medium and great. Pomelo grains allow you to cook the lowest porridge, which is suitable for children's food. Great pomelo cereal makes the best dish for those who are thinner - practically a “porridge brush” for the intestines.
Cream porridge, with corn grits, you can prepare a lot of other tasty and brown herbs, for example, korzhi and mamaliga. Add corn grits to the soup and side dishes.
Coho salmon is the most delicious fish among all representatives of the salmon family. It is a very tender, juicy and aromatic red meat, which is ideal for preparing kebabs and steaks. In addition, baked coho salmon is a popular delicacy served in many restaurants.
coho salmon, which is related to the genus of Pacific salmon, has significant dimensions. The average weight is about one meter, and the weight is about fourteen to fifteen kilograms. The main source of rice is the coho salmon from its “relatives” - which is clearly reflected in the shearing of the fish, which is why coho salmon is also called “smooth salmon”. Before the speech, if he was also called “white fish.”
Coho salmon has a high value from the commercial point of view. It is found along the Asian coast - which can now be found from the Anadir River along the entire coast of Kamchatka to the rivers that flow into the western part of the Sea of Okhotsk. From time to time, coho salmon are consumed from both parts of Sakhalin Island and towards Hokkaido. In addition, this fish lingers along the ancient American coast of the Pacific Ocean - in the territory from Alaska to California. However, the largest number of coho salmon live in the rivers of Kamchatka – Velikiy, Kikhchik and Kamchatka.
Species of coho salmon that hang around in different localities are separated from each other by relationships, water and other parameters. Also, the largest share of coho salmon in Asia is 88 centimeters per 6.8 kilograms, while the length of their American relatives often exceeds the meter.
The most noticeable features of coho salmon are the large head with a wide neck, as well as the presence of a tall stem near the tail. Just because of these external signs, it is easy to distinguish coho salmon from salmon, pink salmon, chum salmon, chavich and others. This fish has a powerful, beautiful silvery luster, which in the area of the back and upper part of the head may have green or a slight bluish tint.
From the very beginning of summer until the beginning of winter, coho salmon come to the river. In this case, the fakhivtsi differentiate between summer, autumn and winter cosmonauts. Spawning of summer coho salmon occurs in the spring and autumn, in autumn - in the fall of leaves and spring, and in winter - during the dry winter months.
Coho salmon has a wonderfully savory taste, and the preparations made from this red fish shish kebab and anhydrous are not sacrificed to the meat shish kebab. Coho salmon steaks are also a garnish. Creamy, coho salmon can be salted, preserved, stewed, smoked and cooked.
Coho salmon
Warehouse and brown power of coho salmon
The red meat of coho salmon has enough brown for healthy vitamins and minerals - especially group B vitamins, as well as calcium, salt, chlorine, magnesium, sodium, potassium, nickel, f torus, zinc, molybdenum and other compounds. Yogo is recommended to be lived in by everyone, but as the head rank, children, pregnant women and people of a frail age. It's true, the next mother is on the verge, that under the hour of pregnancy it is impossible to eat fish in such a great quantity. In addition, you should avoid eating coho salmon if you have serious problems with the liver or gastritis.
Skoda is contraindicated
This fish from the Salmon family is not recommended for use with gastritis, liver disease, during pregnancy or any individual intolerance.
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Korisny warehouse of coho salmon meat
Coho salmon is red, incredibly tasty meat, which contains vitamins B1, B2, as well as microelements and minerals important for the human body, such as potassium, calcium, saliva, magnesium, chlorine, molyb den, phosphorus, nickel, fluorine, zinc, sodium, chromium
Tasty coho salmon
Among other salmon, coho salmon is rightfully respected for its richness of deliciousness. Its meat is significantly more tender and fatty, the lower meat of pink salmon is therefore cured for the preparation of various herbs, it is especially good in baked appearance, which is why it is an important herb on the menu of casual restaurants.
Coho salmon caviar is also very tasty and similar to sockeye salmon caviar, it is also small - only about 4 mm in diameter and the same color. And although it is easy to confuse the caviar of coho salmon and sockeye salmon, the savory berries of coho salmon caviar are more beautiful - it does not have a bitter taste.
Methods for preparing coho salmon
A particularly tasty kebab with coho salmon, a dish that has been tried once will give you superiority the next time, seeming like a meat kebab. It’s also a great choice to garnish steaks with coho salmon. As if we greased it with salt and baked it, the coho salmon is very good and if it is properly cooked on the grill, then the herb will come out simply royal: with a crispy crust and a juicy, aromatic pulp that melts in your mouth.
In cooking, coho salmon is also used to make canned food, which can be boiled, salted, smoked, greased, or baked.
Coho salmon steak, grilled.
To prepare this herb, you need to cut the fish into steaks across the tube, 2-3 centimeters in length. Don’t rush to throw out the tail and head, because they will make a good head. The steaks need to be peppered and salted, seasoned with spices similar to those used in cooked fish.
When finished cooking, place the steaks on the grill rack on both sides so that the steaks can be pressed on both sides and easily turned over. Steaks are being prepared for more than ten minutes. It is important to remember that seafood needs to be cooked quickly, so during the cooking process the steaks must be gradually turned over, pouring wine or beer over them. One secret: it is recommended to baste the fish with this mixture before serving. A great effect occurs when brewing beer, as it melts between the fibers of the fish, bakes it with the taste of the buttered bread, and resembles the taste of the fish in batter. When the steak is baked, the beer creates an appetizing flavor, as the beer allows the beer to boil in the middle of the coho salmon meat, so the steak is not only wonderfully lubricated, but also tender and juicy.
Once the steaks are almost ready, after greasing, it is recommended to sprinkle them with lemon juice. Serve this herb best with salad or greens.
Fish is not only a tasty, but also a rich product that can be found on the skin, especially coho salmon.
Romanchukevich Tetyana
for women's magazine InFlora.ru
When vikoristannі and peredruku material is actively sent to the women's online magazine InFlora.ru obov'yazkov 
