Oooh "aqua product". Coho salmon: composition, benefits and properties, taste qualities of coho salmon, methods of cooking coho fish Soho fish

25.11.2020

And, but the Japanese don't do that. Do not take ready-made fish steaks for sashimi, it is better to ask the seller to cut off a piece from fresh fish. In Japan, salmon is most often salted and wrapped in aramaki(straw mat). Fresh salmon is fried, in a pan or on the grill, cooked from it stews and soups, saka-mushi(steamed sake) and isikari-nabe(salmon cooked in miso soup). In addition, salmon is smoked and canned. Other salmon products include sujiko(yastik caviar) and ikuru(Red caviar).

Although the name "sake" refers only to salmon, salmon and trout are classified as the same species of fish, which is not entirely correct, and some types of salmon, such as chinook(chinook), masu-masu(sima) and pink (pink salmon) are considered trout in Japan. Separate types salmon fish, such as the soho salmon(kizhuch) and blueback salmon(sockeye salmon) the Japanese call both salmon and trout. The king of salmon fish in Japan is the chum salmon with its magnificent silvery body.

Kajiki - striped marlin and swordfish

kajiki, or kajiki maguro, - a generalized term referring to a group of fish; the most important of them are ma-kajiki(striped marlin) and me-kajiki(swordfish). All of them have a long sword-shaped outgrowth on the front of the head, and a large fin on the back. These fish are found in subtropical and tropical seas, they are up to 3-5 meters long, and the weight of some specimens exceeds half a ton.

Aroma and taste

The taste and dense pulp of kajiki resemble tuna. The best of them is ma-kajiki with light pink meat.

Marlin. Application in cooking

Kajiki is used for cooking dishes that require cooking, but they are also suitable for dishes such as or teriyaki.

Suzuki - sea bass

The pinkish-white meat of sea bass has a delicate taste and a lumpy texture, which gives sashimi and a pleasant freshness. Sea bass reaches a length of 1 m. Specimens over 50 cm long are tastier than small ones. This is a beautiful fish with large round eyes, a bluish-gray back and a silvery-white belly.

Sea bass should only be boiled lightly: with sauce, in soup, in stew or steamed. It is not suitable for frying, as its meat is too tender. Sea bass available for sale all year round, whole or fillet. But it tastes best in spring and early summer, before spawning. Wild bass are tastier than farm-raised ones.

Tai - sea bream

The meat of the sea bream is milky white and, after heat treatment, breaks up into flakes, so it is made from cathedral(fish flakes). In addition, they cook with him sashimi and sushi, For example oshizushi(pressed sushi), as well as soups and rice dishes. Sea bream, or thai- fish for festive dishes. In length, thai can reach 1 m, but specimens 30-50 cm long are fried as a whole.

For especially solemn occasions, the fish is strung on a skewer in such a way that it seems alive, trembling, bravely overcoming stormy waters. red thai has a reddish-silver color and turns red when roasted, and red color in Japan is considered a symbol of celebration and joy.

How to cut a round fish:

Clean the fish from scales and entrails, cut off the head. Rinse the carcass under running water, pat dry with paper towels and place on a cutting board.

Insert the blade of a sharp knife close to the spinal bone of the fish and cut along the spine, from head to tail, keeping the knife parallel to the spinal bone.

Turn the fish over and cut the second fillet as described above.

Place one fillet on a cutting board, skin side down, and insert the blade of a knife between the skin and meat near the tail. Press the skin against the board with your fingers and run the blade from the tail to the head, separating the skin. Do the same with the other fillet.

Carey - flounder - halibut

This is the name of a family that unites more than a hundred species of fish. Externally brown very similar to hirame(see below), but brown eyes are located on right side body, and hirame on the left; in addition, the mouth of brownies is smaller. The structure and taste of meat in hazel different kind can be very different. The best fish in this family is considered flounder-salt with dense, delicate and wonderful tasty meat, but not everyone recognizes its superiority. Some prefer white halibut for its excellent fleshy texture.

It is usually sold whole, although larger specimens may be sold cut into steaks or fillets. In the sole, the meat is looser, and the taste is not so pronounced. The brown season starts at different times, depending on the specific type of fish. The most desired prey for fishermen are brownies, ready for spawning. Carey - universal fish, they can be fried in a pan and on the grill, stewed, and also cooked from them.

hirame

It is one of the most commonly used types of fish: hirame fried, steamed and stewed, salads and vegetable dishes with vinegar are prepared with it, as well as sushi and sashimi. Hirame is a genus of sole, a flat fish that has eyes on its back. The back of the hirame is shiny black, and the belly is matte white. The thin, wide, chain-like fins that fringe the sides of this fish, called engawa, are considered a delicacy; they are used for sashimi, grilled and stewed.

How to butcher a flat fish:

Put the fish on a cutting board and with a sharp knife make cuts: in the middle (to the bone) and from the sides, under the fins.

Inserting the blade horizontally between the meat and the backbone, gently run the end of the blade along the backbone, separating the meat from the bones. At the same time, carefully pull the edge of the fillet back.

In the same way, separate the three remaining fillets: one more from the top and two from the bottom side of the fish.

Place the fillet on a cutting board, skin side down, and insert the blade of a knife between the meat and the skin. Press the skin firmly against a cutting board with your fingers and run a knife from the tail to the front of the fillet, separating the skin from the meat. Remove the skin from the remaining three fillets in the same way.

Saba - mackerel

Saba (mackerel)- beautiful, elegant-looking fish with red meat; it must be used on the day of the catch, as it deteriorates very quickly. A fresh saba has clear eyes, a shiny skin, and the insides do not have bad smell. A small sub tastes better than a large one. This is a relatively oily fish, usually its meat contains 16% fat and 20% protein, and in autumn, during the season, its fat content increases to 20%.

Aroma and taste

The meat of the saba is juicy, but smells like fish; this odor can be reduced with salt. Saba also goes well with miso and vinegar. Sashimi from Saba should be eaten dipped in soy sauce mixed with grated fresh ginger.

Mackerel. Application in Japanese cooking

Aji - fish from hake to horse mackerel

This name combines over 50 species of fish, from hake to horse mackerel, which in the West can often be seen on the shelves of good fish stores. In length aji can reach 40 cm, but usually young specimens 10-20 cm long fall into the nets of fishermen. The exception is sima-aji which grows up to 1 m.

Aji is considered a high quality fish and is usually reserved. As a rule, aji has a gray color, and on both sides there are a number of pointed scales resembling saw teeth; these scales must be removed so as not to get hurt. The fishing season for aji lasts from spring to autumn.

Hake and horse mackerel. Application in Japanese cooking

Made from very fresh aji tataki- finely chopped fish soy sauce and grated fresh ginger root. Aji is also fried on the grill and in a pan, stewed and marinated. Smaller specimens are good to fry whole. Dried aji fish products are also popular, for example, hiraki boshi(whole fish, gutted and cured) mirin boshi and kusaiya.

Sime-saba (salted and pickled mackerel)

Fillet fresh mackerel with skin on. Place both fillets on a large, flat dish covered with a thick layer of salt, and cover them completely with salt.

Leave for at least half an hour, and preferably 3-4 hours.

Rinse the fillets and dry them with paper towels, then remove all the bones (you can use tweezers if desired).

Pour 120 ml of rice vinegar into a flat dish, put the fish fillets in it skin side up and sprinkle them with vinegar. Leave for 10 minutes, then drain the vinegar.

Dry the fish and with your fingers, gently peel off the transparent skin from head to tail to preserve the silvery pattern. cut the fillet crosswise into thick slices 1-2 cm wide.

Anko - monkfish

For Japanese chefs anko(monkfish) along with puffer and the pufferfish is a symbol of winter.

Angler. Application in Japanese cuisine

Angler is a popular fish. It is used for cooking directly on the table, both in a restaurant and at home. Dense lumpy monkfish meat, which does not break up into flakes even when boiled, is perfect for frying and stewing. All parts of this fish are eaten, including caviar, liver and stomach. The liver, usually marinated in a vinegar sauce, is considered a delicacy and is often compared to foie gras. You can check how true the comparison is if you look into some online fishing store, buy special gear for catching anko there, catch fresh devils, cook according to all the rules and compare. The monkfish is found in many seas, by the way. And in the Black Sea, for example, there is also.

Iwashi sardines

Sardines. Application in Japanese cuisine

Fresh iwashi they are fried in a pan and on the grill, marinated, used in mixed dishes, and fish meatballs are made from minced iwashi. However, most of the iwashi is used to make canned food and various dried fish products, such as niboshi which are used for broth dashi, and medzasi(4-6 small semi-cured iwashi tied into bundles with straws). Small iwashi, up to 3 cm long, are usually dried and then cooked from them shirasu boshi.

In the past, the export of these products was restricted by laws, but now some of them are made in the West. Iwashi (sardines) are among the most consumed fish and account for 25% of all Japanese fisheries. In addition to the sardine itself, there are many other species belonging to the same family, including ma-iwashi(Japanese sardinops), urume-iwashi(big-eyed sardine) and a smaller species katakuchi-iwashi(Japanese anchovy). The ma-iwashi has a blue-green back, a silvery-white belly, and dark spots on the sides. This fish reaches 25-30 cm. Kakakuchi-iwashi is about 15 cm long. Iwashi is on sale all year round.

Herself - saury

This fish, also known as saury, long narrow body, blue-black back and shiny silver-white belly. In autumn, it is tastiest, as it reaches a maximum, 20% fat content.

Processing and preparation

Autumn samma is best roasted whole, grilled or pan-fried, and served with grated daikon and soy sauce to soften the fishy smell. Dried samma is also very popular. At other times of the year, when samma is not so greasy, it is used or in salads with vinegar dressing. Canned saury is often on sale. © bestsushi.ru

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

If you like salmon and chum, but the high cost does not allow you to buy them too often, professionals advise you to pay attention to coho salmon. This red fish is not worse in taste than salmon, but more tender than pink salmon, and its low cost makes it affordable for most. However, what to cook from coho salmon and how best to serve it?

How to cook salmon fish

This representative of the salmon group is distinguished by very tender fatty meat, but its energy value is low - 140 kcal, so it is well suited for a diet menu. Cooking coho fish does not cause much trouble for housewives - firstly, due to the almost complete absence of bones in the fillet. Secondly, absolutely any heat treatment is possible with it.

When thinking about how to cook coho salmon, consider a few nuances:

It is not necessary to clean it too actively - just walk a little on the scales with a knife. If you do not have a steak, the gills, head, tail, offal are additionally removed.
It is easy to prepare this fish for baking - sprinkle with salt and herbs, wait 8-10 minutes and cook: she does not need a marinade.
The most delicious coho salmon is stewed or baked. Fried is often dry.

Dishes from coho salmon - recipes with photos

On the basis of this marine inhabitant, you can come up with many interesting hot and cold dishes, including savory pastries. Whichever coho salmon recipe interests you, below is what you were looking for. In addition to the classic second, there is also a hearty pie for evening tea, and a quick pickle recipe, and options for dietary fish in a slow cooker.

Coho fish in the oven

Cooking time: 1 hour 15 minutes.
Servings: 10 persons.
Calorie content of the dish: 2966 kcal.
Destination: for lunch.
Kitchen: home.

Almost all coho salmon recipes involve the use of fresh-frozen or absolutely fresh fish. However, do not rush to get upset if you have a piece in front of you that has gone through several stages of freezing and has lost its elasticity. There are coho salmon dishes in the oven, for which the consistency of the meat does not play a role. Cutlets are a great option that every housewife can handle.

Ingredients:

coho salmon - 1.7 kg;
onions - 3 pcs.;
garlic cloves - 3 pcs.;
greenery;
round rice - half a glass;
carrots - 2 pcs.;
tomato paste - 3 tbsp. l.;
dry herbs;
salt.

Cooking method:

Remove the scales from the fish, cut off the head, tail, fins. Remove skin. Rinse the fillet, scroll through a meat grinder with a couple of onions.
Prepare rice by boiling as a side dish.
Grind the garlic with herbs. Add to fish mince. Salt, season.
There also introduce boiled rice, grated carrots.
Blind cutlets, put in a glass form.
Pour tomato paste diluted with 300 ml of water. Tighten with foil.
Cook from the moment the oven warms up to 190 degrees for about 45-50 minutes. You can brown by turning on the "grill" and removing the foil at the very end.

How to pickle salmon fish

Cooking time: 1 day.
Servings: 7 persons.
Calorie content of the dish: 2565 kcal.
Destination: for lunch.
Kitchen: home.
Difficulty of preparation: easy.

If you like salted red fish, but it is always expensive to buy salmon for this purpose, try replacing it with coho salmon. The hostesses unanimously admit that this is not at all “cheap and cheerful”, but a stunning analogue with its own individual taste. Salting coho fish at home is a very easy and fast process. If you start work in the evening, by lunchtime the next day you will already be amazing tasty snack. So ?

Ingredients:

salmon fillet - 1 kg;
refined vegetable oil - 100 ml;
onions - 8 pcs.;
salt - 3 tbsp. l.;
sugar - 1 tbsp. l.

Cooking method:

Cut the fish pieces into plates about 5 mm thick or a little more.
Mix salt with sugar. You can add any spices.
Spread the fish in a glass bowl in layers, sprinkling each of them with a sugar-salt mixture. Tighten with foil, send in the cold for the night.
In the morning, salted fish is ready, but you can improve its taste: lay onion rings between the layers, pour oil, let stand there until evening.

Coho salmon for a couple

Cooking time: 35 minutes.
Servings: 4 persons.
Calorie content of the dish: 1511 kcal.
Destination: for lunch.
Kitchen: home.

The easiest, healthiest, dietary option for lunch or dinner is steamed coho salmon in a slow cooker. If you have not yet figured out how to cook red fish in this way, it's time to fill in the gap. No unnecessary movements, only the simplest products, no fat: this recipe will firmly settle in your cookbook. Steamed steaks can even be served on the festive table - they look very beautiful.

Ingredients:

coho salmon - 2 pcs.;
soy sauce - 3 tbsp. l.;
lemons - 2 pcs.;
water - 500 ml;
salt - 1.5 tsp;
pepper - 1 tsp;
seasonings for fish.

Cooking method:

Gut fish carcasses, cut into steaks.
Salt, sprinkle with pepper and seasonings.
Pour water into the multicooker bowl.
Put the coho salmon steaks on the grill for steam cooking, pour over the soy sauce. Cover with lemon slices.
Cook at 500 W for half an hour. Steam cooking mode.

Coho salmon fish in foil

Servings: 3 persons.
Calorie content of the dish: 1692 kcal.
Destination: for lunch.
Kitchen: home.
Difficulty of preparation: medium.

On the festive table, red fish always looks especially attractive. Try to bake it whole, stuffed with rice with sour berries, and it will open before you from a new side. Fragrant coho fish in foil in the oven cooks quickly, and the only thing that can cause some difficulties is the creation of a sauce that will need to be poured over the dish before serving.

Ingredients:

coho salmon large;
cherry tomatoes - 10 pcs.;
a bunch of dill;
long rice - a glass;
cranberries - a handful;
butter - 25 g;
sea salt;
lime;
a bunch of cilantro;
ginger root - 3-4 cm;
clove of garlic;
olive oil - 3 tbsp. l.

Cooking method:

Gut the fish, wash. Fill with cherry tomato halves and rub the outside with sea salt (small heaping spoon).
Wrap in foil, bake for 20 minutes at 190 degrees.
Prepare rice by boiling and steaming in a pan with butter.
Mix it with cranberries and torn dill.
Fill with this mass of coho salmon through an incision on the abdomen. Bake for another 20 minutes, uncovering the foil. The temperature is already 200 degrees.
Make a sauce with lime juice, grated ginger and garlic, chopped cilantro and olive oil. pour over hot fish before submission.

Coho salmon on the grill

Cooking time: 40 minutes.
Servings: 3 persons.
Calorie content of the dish: 1346 kcal.
Destination: for lunch.
Kitchen: home.
Difficulty of preparation: medium.

Grilled coho salmon skewers is a recipe with which you can diversify your everyday menu. The marinade is so simple that even a child can cope with it, you can choose the complementary vegetable components to your taste. If possible, try using the same recipe when you have access to the barbecue - on an open fire, such kebabs turn out even tastier.

Ingredients:

coho salmon - 700 g;
young squash;
lemons - 2 pcs.;
olive oil - 2 tbsp. l.;
a head of garlic;
bunch of parsley;
seasonings.

Cooking method:

Peeled fish fillet cut into cubes 4 * 4 cm.
Sprinkle with seasonings, pour over the juice of 1 lemon, olive oil. Add chopped parsley, chopped garlic. Mix with hands. Leave in this marinade for 20 minutes.
Soak wooden skewers for a quarter of an hour, string pieces of coho salmon on them, alternating with thick circles of zucchini and slices of lemon. Cook at 200 degrees for 20 minutes.
Skewers must be turned over every 5-6 minutes and pour over the juice that flows down onto the baking sheet. To cool, it is advisable to transfer to a wire rack.

Coho fish in a frying pan

Servings: 5 persons.
Calorie content of the dish: 1579 kcal.
Destination: for lunch.
Kitchen: home.
Difficulty of preparation: medium.

Some housewives consider fried coho salmon to be dry, but this happens only if they do not know the basic principles of working with it. This product should always be prepared either with breading or batter. In addition, it is important to observe the correct temperature regime. Look carefully at the technology described below, and you will no longer have the question of how to fry coho fish so that the meat is juicy.

Ingredients:

coho salmon steaks - 4-5 pieces;
ground dill - 1 tsp;
ground rosemary - 1 tsp;
soy sauce - 3 tbsp. l.;
ground mixture of peppers - 2/3 tsp;
mustard seeds - 1/2 tsp;
olive oil - 3 tbsp. l.

Cooking method:

Wash each steak and pat dry with paper towels.
Brush with soy sauce on both sides.
Mix the spices carefully. Sprinkle them over steaks - they should be completely covered. Drizzle with olive oil.
After 25-30 minutes, heat the pan (do not grease with anything!).
When it is calcined, put the steaks there, and reduce the power of the burner to the minimum.
Fry coho salmon first for 7 minutes on each side. Then for 5 minutes, re-frying already until crusty.
Before serving, you can sprinkle the dish with lemon juice.

Coho salmon fish in a slow cooker

Cooking time: 1 hour.
Servings: 3 persons.
Calorie content of the dish: 1239 kcal.
Destination: for lunch.
Kitchen: home.
Difficulty of preparation: medium.

The simplest dish that you can come up with in a hurry is coho salmon stew in a slow cooker under sour cream and cheese filling. It is prepared quickly, the hostess only needs to cut the fish fillet, mix the rest of the products and set the correct mode. Additionally, here you can throw some fresh or frozen champignons, or a vegetable mixture.

Ingredients:

coho salmon - 500 g;
sour cream - a glass;
cheese - 100 g;
a bunch of greens;
salt, seasoning.

Cooking method:

Gut and wash the fish. Cut into large pieces.
Put on the bottom of the multicooker bowl, cover with a mixture of grated cheese and sour cream. Add half a glass of water, herbs, seasonings, salt.
Cook for "stewing" 45-50 minutes.

Coho salmon fish with vegetables

Cooking time: 30 minutes.
Servings: 4 persons.
Calorie content of the dish: 1622 kcal.
Purpose: for dinner.
Kitchen: home.
Difficulty of preparation: medium.

Looking for a healthy yet tasty dinner option or a very satisfying breakfast that won't hurt your figure? Baked coho fish with vegetables under a protein cap is the perfect choice for everyone, including men and children. It is recommended to cook such a dish in the oven, using ceramic dishes, but you can also do it in a pan. It will be faster, but the fish will have to be cut smaller.

Ingredients:

coho salmon (fillet) - 800 g;
higher eggs cat. - 8 pcs.;
cream 10% - half a glass;
a bunch of greens;
salt;
carrot;
onions - 2 pcs.;
green beans - 200 g;
tomatoes - 3 pcs.

Cooking method:

Finely chop vegetables and onions.
Cut the fish fillet into pieces, salt.
Take only whites from eggs, beat with cream.
Distribute pieces of coho salmon in portioned baking dishes. Add vegetable mixture. Pour in the protein-cream mass.
Preheat the oven with the dish to 185 degrees.
After 25 minutes, sprinkle with torn herbs. Cook another 10-12 minutes.

Pie with coho fish

Cooking time: 45 minutes.
Servings: 5 persons.
Calorie content of the dish: 4946 kcal.
Purpose: for tea.
Kitchen: home.
Difficulty of preparation: medium.

Do you like hearty pastries, which can be used not only for breakfast, but also for dinner? Try baking this amazing pie with coho fish and fried mushrooms! Butter, which lubricates the surface, is an optional component - without it, the crust will turn out less golden, but the calorie content of the dish will decrease. For more nutrition, boiled rice can be added to the filling.

Ingredients:

yeast dough - 800 g;
coho salmon - 800 g;
onions - 2 pcs.;
egg;
mushrooms - 300 g;
greenery;
butter - 70 g;
salt;
sesame.

Cooking method:

Engage in the filling by chopping the coho salmon fillet with a knife and mixing it with onion scrolled through a meat grinder. Salt this mass, sprinkle with herbs.
Cut mushrooms, fry with a piece of butter (no more than 15-20 grams).
Divide the dough in half. Roll out to the size of the pan.
Spread filling over one half. Cover with the second part, wrap the edges.
Brush with beaten egg and butter, sprinkle with sesame seeds. Bake at 190 degrees for 25 minutes.

This product is versatile in terms of flavor combinations - it can be served as an appetizer for beer or a gourmet meal with wine. The recommendations of professionals will help to successfully prepare any dishes from coho salmon:

Do not use alcohol to marinate this fish.
Perfectly complement coho salmon walnuts, brown sugar, mushrooms, ginger, balsamic vinegar.

Russians began to eat fish frequently in Soviet times. At that time, residents of the European part of the country most often bought pollock or hake. This is due to the low cost of these species. Residents of Siberia and the Far East could afford pink salmon, chum salmon or coho salmon. All of these species belong to the salmon family. Today, residents of a European country very often buy coho fish. Where this fish lives and how useful this fish is, people learned from a school biology course.

Coho salmon lives in many seas of the Pacific Ocean. It can be found along most of the North American coast. Fishing is actively carried out in the Sea of Japan and the Sea of Okhotsk. However, there are restrictions on the catch of this species. This is due to a decrease in the number of individuals due to poaching. Now licenses are issued, but fishing is limited to certain quotas. The species is considered quite expensive, so poachers try to catch it illegally.

View features

Fishermen know that it is quite easy to distinguish coho salmon from other species. Individuals are characterized by an elongated body, a short tail and a rather large head. In addition, coho salmon can be distinguished by beautiful silvery scales. The size of an individual depends greatly on where it lives. So, on the North American coast, the average length of the caught individuals is one meter. The weight of such fish can reach fourteen kilograms. In Russia, coho salmon reaches a length of 70-90 centimeters. The average weight of a caught individual does not exceed five kilograms. As a rule, the life expectancy of representatives of this species does not exceed 5 years.

The spawning period in individuals begins in the third year of life. During this period, males change very much in appearance. A hump appears on their back, and the back is painted in a bright crimson color. The appearance of females of this species practically does not change. An individual chooses for spawning those places where she herself was born. That is why schools of fish have to overcome 600 kilometers to get to fresh rivers. For spawning, females choose quiet and calm places with a smooth bottom. They dig special holes into which they bury their eggs. It is known that after spawning, all individuals die.

Beneficial features

The popularity of red salmon fish is due to useful properties. Scientists claim that people who regularly eat coho salmon will improve their health significantly, including:

the level of hemoglobin in the blood will increase;
lower cholesterol levels;
general immunity will improve;
bones will become stronger.

In addition, many scientists note that the inclusion of coho salmon in the diet can be considered as a prevention of cardiovascular diseases. Coho salmon contains a lot of protein in its composition, so it can be recommended to people who regularly play sports.

100 grams of fish contains 21 grams of protein and 6 grams of fat. It is worth remembering that coho salmon has a rather low calorie content, since it does not exceed 140 calories per 100 grams of the product. Accordingly, people planning to lose weight often include coho salmon in their diet. The benefits and harms were discussed by nutritionists, who came to the conclusion that you should not eat this fish in in large numbers pregnant women and the elderly. This is due to the fact that it contains cholesterol. In addition, coho salmon should be people with liver disease.

Many housewives say that choosing high-quality coho fish is not as easy as it seems. This is due to the fact that most often frozen fish is presented in stores. Be sure to check the expiration date of the product. In addition, the housewives pay attention to the color of the scales. It should be silver in color without damage and dark spots. When choosing a fillet, it is necessary to check the thickness of the ice glaze. If its thickness is more than 2 millimeters, then it is better to refuse the purchase.

Cooking methods

Experienced chefs know that you can cook a lot of useful and delicious meals. For people who plan to lose weight, it is best to bake it in the oven or steam without adding complex oil sauces. If the hostess wants to surprise the guests, she buys coho salmon in the store. How to cook this fish, women learn from magazines with recipes. The easiest way is to just salt the fish. For salting you need to purchase:

coho salmon;
salt and spices;
dill;
lemon.

It is necessary to separate the fillet from the bones and cut into large slices. Next, you need to chop the dill and mix it with salt and spices. Roll the fish pieces in this mixture and place in a glass container. Then you need to sprinkle the fish with lemon juice and refrigerate. The dish will be ready to eat in a day.

Also among housewives, coho salmon baked under cheese in the oven is very popular.. To prepare this dish, you should buy coho salmon steaks, sour cream and greens. You will also need salt and spices. Rinse the fish well and pat dry with paper towels. Then the pieces need to be salted and put on a baking sheet. Mix sour cream with herbs and pour fish with this mixture. Bake the fish for twenty minutes.

- (in the Synod. per. also Sokhof): 1) a city in Judas. Shefele (in the Synod. per. in low places, Joshua 15:35), located. between Adullam and Azekah in the Oak Valley (see Oak Valley) (1 Samuel 17:1,19). S. was fortified by Rehoboam (2 Chronicles 11:7), and in the time of Ahaz ... ... Brockhaus Bible Encyclopedia

1) English Soho in England: an area in central London, where restaurants, casinos, entertainment establishments are often of dubious reputation; 2) English SOHO [abbr. Vocabulary foreign words Russian language

soho- (Soho)Soho, West End area in London, England, adjacent to Soho Square. Known for its clubs, bars, bistros and restaurants. From the 17th century popular among immigrants, after World War II, S. is associated with avant-garde artists, in the 1960s and 1970s ... ... Countries of the world. Vocabulary

- (Soho) a suburb of the city of Birmingham in England, with extensive ironworks... Encyclopedic Dictionary F.A. Brockhaus and I.A. Efron

- (Sojo) Vicente Emilio (8 XII 1887, Guatire, Miranda 11 VIII 1974, Caracas) Venezuelan composer, conductor and teacher. He studied at the Academy of Fine Arts in Caracas. In 1921 36 he taught music. theoretical items in music uch. establishments, with ... ... Music Encyclopedia

S'oho (Josh.15:35; 1Chr.4:18; 2Chr.11:7; 2Chr.28:18) analog. Adiphaim (in 1 Sam. 17:1 named Sokhoth, and in 1 Sam. 4:10 Soko); b) (Joshua 15:48) a city in the lot of Judah, in its mountainous (southern) part (now the town of Shuvek south of Hebron) ... Bible. dilapidated and New testaments. Synodal translation. Bible encyclopedia arch. Nicephorus.

soho- S'oho (Josh.15:35; 1Chr.4:18; 2Chr.11:7; 2Chr.28:18) analog. Adiphaim (in 1 Sam. 17:1 named Sokhoth, and in 1 Sam. 4:10 Soko); b) (Joshua 15:48) a city in the lot of Judah, in its mountainous (southern) part (now the town of Shuvek south of Hebron) ... Complete and detailed Bible Dictionary for the Russian canonical Bible

soho- a city in mountainous Judea (Josh. 15:48), perhaps the present place of Shuvek, south of Hebron ... Dictionary of Biblical Names

- "Soho Media" television production company, founded in 2003 as LLC "Soho Production" by the producer, chief director of the television company "VID" Sergei Kalvarsky during the restructuring of LLC "Sergey Kalvarsky Studio". Produced ... ... Wikipedia

A television production company founded in 2003 by Sergey Kalvarsky, producer and chief director of the VID television company, during the restructuring of Sergey Kalvarsky Studio LLC. Produced programs for TV channels: Channel One, STS, TNT, Home, ... ... Wikipedia

Books

FantKK. Moon over Soho (16+) , Aaronovich B. Since the London police constable Peter Grant discovered his extraordinary abilities, his previously measured life has changed dramatically. Now he has to deal with unusual...
The code of honor of the samurai Yuzan Daidoji Takuan Soho Budoseshinshu Letters from a Zen master to a fencing master Traditions about Takuan Evening conversations at the Tokaiji temple, Kotenko R., Mishchenko A., Petrova A. (trans.). The book presents the most authoritative texts on the code of honor of the samurai or Bushido ("Way of the Warrior"). A set of rules and regulations that originated in ancient Japan, which ...

In the Soviet Union, Thursday was a fish day. But in fact, doctors recommend eating this food much more often. Take, for example, coho salmon. What kind of fish it is, everyone who is overweight and has a whole bunch of chronic diseases must know.

Information about Pacific salmon

Name Oncorhynchus kisutch wears one of the species of Pacific salmon. Among distinguishing features this inhabitant of sea waters:

Quite impressive dimensions, especially in Asian representatives of the species - up to half a meter. North American varieties are almost half the size;
Weight reaches 15 kilograms;
The scales have an expressive silver tint;
Massive head with a wide forehead;
High palatability of meat, which has practically no rigidity;
The large size of the caudal peduncle, in comparison with other fish.

The typical habitat covers the Pacific coast of Russia from Kamchatka to the Sea of Okhotsk, as well as the western coast of North America. In extremely rare cases, it can be found in more southern latitudes (in northern Japan).

This fish was known to Russian explorers, who called it for its features. appearance white.

The benefits and harms of kitsch fish

Coho fish is not only valuable meat, but also a whole bunch of useful properties:

It contains many necessary human body vitamins and minerals;
It has been scientifically proven to have a positive effect on the functioning of the brain and visual organs. The condition of the human integumentary system improves, fatty plaques inside the blood vessels are eliminated;
Included in the diet of people suffering from diseases of the cardiovascular system;
Helps in the prevention of many chronic ailments;
The calorie content of the dish is at a fairly low level. Therefore, people who watch their figure can safely include this Pacific guest in their menu;
High palatability: fillet pieces have a pleasant appearance and tender, juicy texture;
The process of eating is quite pleasant due to the almost complete absence of bones;
Feeding small children is acceptable;
Relatively low price compared to other types of Pacific salmon;
Doctors recommend eating this fish twice a week.

The harm of kitchuh for the body

However, the description of the properties of coho salmon should not turn into an endless panegyric. After all the use of this product may go sideways:

Individual intolerance and an allergic reaction to individual components of the product are possible;
Depending on the method of preparation, the energy value can vary quite significantly. Dieters are advised to consume the product raw or steamed;
Due to the content of purines in this inhabitant of the Kamchatka coast, he is included in the black list of those suffering from gout (especially if the disease is in a period of exacerbation);
In its raw form, you need to eat it with extreme caution: the probability of catching worms in this way is quite high;
The presence of mercury in microscopic quantities automatically excludes "white fish" from the diet of expectant mothers;
Often fish are caught in special farms located near the shores of large cities. The quality of local water leaves much to be desired. Therefore, it is worth giving preference to "wild" individuals caught at a decent distance from large human settlements.

Sockeye salmon or coho salmon: which is better?

Sockeye salmon is also a salmon that lives in the waters of the Pacific Ocean. Among its distinctive features that distinguish it from other members of the family:

It is indicated for those suffering from brittle bones and diabetes. In general, this is an ideal dish for raising overall immunity;
Slows down the rate of aging of the body;
The taste of meat can be described as "an amateur". According to gourmets, it is best to use it in a salty form;
The fat content of the sockeye salmon is somewhat lower than that of its family mate;
According to its taste qualities, sockeye salmon caviar has a slightly bitter taste;
The calorie content of sockeye salmon is noticeably lower, which can be a decisive factor for overweight people;
The price of coho salmon is several times higher than that of the "competitor".

Thus, sockeye salmon represents a more welcome guest on the table due to the lower price and high taste properties of meat. Only those who like to eat caviar will have to fork out for goods in a different price category.

Coho salmon or salmon: which is better?

Salmon is a native of the north of the Atlantic, which has gained fame as the “royal fish” due to its availability in the old days only for moneybags. Today, almost everyone can taste this overseas delicacy.

And there is really something to enjoy:

The number of cooking options is almost limitless. The dish will appeal to home in any form: fried, salted, stewed, etc.;
Minimum carbohydrate content;
The proportion of proteins, on the contrary, is high and amounts to 50% of the daily norm of an adult;
Helps with depression, problems with memory and the nervous system;
Increases metabolism, which is good news for losing weight;
Helps to eliminate the negative effects of exposure to solar radiation;
Accelerates skin recovery after serious burns;
An excellent solution for people with a sick stomach.

However, in the choice between salmon and coho salmon, it is still worth choosing the latter.

The fact is that mainly artificially grown Norwegian salmon gets on the Russian shelves. She has a bad reputation, as she is well-fed with medicines and artificial feed. Kichuzh in this regard is more useful for humans.

How to salt coho salmon at home delicious?

The salting recipe is quite simple and includes few steps:

Rinse the fish under strong cold water tap water. Immediately after this, wipe the carcass dry with a piece of cotton cloth or paper napkins;
Cut the body into fillet pieces and remove the bones that come across;
In a separate bowl, thoroughly mix a tablespoon of sugar and two tablespoons of salt, flavored with pepper, mustard and other spices to taste;
Salting requires a deep glass bowl. You need to put half of the spicy mixture into it and throw pieces of coho salmon on it;
Having laid all the available fillets, top the dish with the rest of the spices from the bowl;
It is not required to rub the salt thoroughly, otherwise the dish will come out oversalted;
Sprinkle the "pie" with a couple of tablespoons of olive oil so that the meat does not come out tough;
Cover the glass pan with a thin layer of polyethylene and put in a cool place (no more than 2-4 degrees Celsius) for a day.

Which resident sea depths different at the same time and benefits for the body, and excellent taste characteristics? This, of course, is coho salmon. What kind of fish it is has been known to Russians and Japanese for many centuries. But even today it is a welcome guest on the table of many peoples of the world.

Video about cooking salmon

In this video, chef Arkady Rogozin will tell you how to quickly and tasty pickle kitsch at home: