Keta fish where it lives and what is useful. Keta fish: benefits and harms, composition, calorie content and fat content, the secrets of the most delicious dishes. Selection and proper storage

25.11.2020

Parkhomenko Roman Evgenievich

Reading time: 5 minutes

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K eta is a red fish with a migratory (anadromous) way of life, the abundance of which reaches 35-40% of the total biomass of Pacific salmon (Oncorhynchus). This circumstance makes it a highly valuable object of commercial fishing and artificial breeding. The presence of large local populations complicates the scientifically based construction of a species tree with a clear identification of individual small forms. But it is known for certain that the fish has a common ancestor with pink salmon and sockeye salmon.

Pacific salmon of the species Oncorhynchus keta live in sea water all their lives, therefore they have a classic silver-azure color with a sheen, darker in the ridge area and lighter on the belly. Such a coloring scheme is optimal for pelagic fish of the middle transparent layers, making them equally invisible both against the background of a well-lit water mirror and against a gray-lead bottom plan.

To other features appearance kits include:

massive, elongated body;
compressed sides;
dorsal (9-11 rays) and adipose fins displaced towards the tail;
large conical head;
wide semi-lower mouth with underdeveloped teeth;
lack of dark spots and stripes;
middle scales (130-150 pieces in the lateral line);
large caudal fin without notch.

During spawning, the appearance of the chum salmon changes dramatically - the body becomes taller and wider, a hump forms. The jaws are elongated and bent, large teeth appear on them. The silvery color is replaced by yellow-brown, olive and greenish tones. On the sides, large crimson or purple transverse spots-stripes clearly appear, which gradually darken.

What is keta of the summer and autumn races

Ichthyologists distinguish two main seasonal forms of Oncorhynchus keta, differing in terms of spawning, fecundity, growth rate and size. The leading role is occupied by the autumn race, which goes to the rivers to spawn in September - November with still underdeveloped reproductive products. The duration of the move upstream can take 2-4 weeks (up to 2 thousand km). This time is enough for the full maturation of eggs and milk. The maximum size of the autumn chum salmon reaches 100-110 cm with a weight of 18-19 kg and is a record for the entire genus. But most often in the catches there are specimens of 60-70 cm with a mass of 3-5 kg.

Keta is a fish of the salmon family. In addition to easily digestible protein, it contains a lot of useful elements in the composition. Athletes often add fish to their diet - a quickly digestible protein is necessary for the full growth of muscle mass. Useful properties have not only steaks or fillets of chum salmon, but also milk with caviar, and the latter are often used in the cosmetic field to improve the condition of the skin of the face.

Fish suitable for proper nutrition and acts as a source of fatty acids, such as, as well as minerals vital for the full functioning of the body. Chum salmon fillet is a dietary food product: with moderate use, it does not turn into body fat, but is almost completely converted into energy. Nutritionists recommend including red fish in the diet of women and girls who want to lose weight.

Calorie content and composition of chum salmon

Red salmon fish is a low-calorie product, which contains a lot of proteins and no carbohydrates at all. The calorie content of fresh fish steaks per 100 g is 126.8 kcal. Depending on the heat treatment, the energy value of the fish may vary, namely:

fried keta - 386.1 kcal;
boiled - 126.9 kcal;
in oil - 245.3 kcal;
stew - 129.5 kcal;
baked in the oven - 162.6 kcal;
steamed - 131.2 kcal;
on the grill - 150.1 kcal;
salty - 184.3 kcal;
slightly and lightly salted - 182.1 kcal;
chum salmon soup - 32.2 kcal;
cold and hot smoked - 196.3 kcal.

Chum salmon milk contains 100 kcal per 100 g, red caviar - 251.2 kcal. For diet food, boiled, stewed and steamed fish are best suited. Smoked should be excluded, and salty should be consumed in limited quantities.

The nutritional value fish per 100 g:

fats - 5.7 g;
proteins - 19.1 g;
carbohydrates - 0 g;
water - 74.2 g;
dietary fiber - 0 g;
ash - 1.2 g.

The BZHU ratio is 1/0.3/0, respectively. Chum salmon caviar contains proteins - 31.5 g, fats - 13.6 g per 100 g of product.

The chemical composition of the product per 100 g is listed in the form of a table:

In addition, the composition of chum salmon is rich in essential and nonessential amino acids, poly- and monounsaturated fatty acids, namely: omega-3 in the amount of 1.07 g, omega-6 - 0.13 g, oleic - 1.18 g per 100 g. Cholesterol content - 80 mg per 100 g of red fish.

health benefits of fish

Regular consumption of red fish is good for the health of men and women, as its composition is rich in minerals and vitamins that the body needs to normal functioning. Useful properties of seafood are manifested as follows:

The amount of “bad” cholesterol decreases, which improves the condition of blood vessels and normalizes blood pressure.
Reduces the risk of developing diseases such as stroke, heart attack and hypertensive crisis.
Improves metabolism and strengthens the immune system.
The condition of teeth improves, hair and nails are strengthened.
Reduces stress, improves mood. Fish prevents the development of depression. In addition, the product helps to improve brain activity.
Endurance increases, which is especially useful for athletes for more productive activities in the gym or before competitions.
The work of the reproductive function of men and women is restored, the production of hormones is normalized.
The process of restoration of liver cells is accelerated, this organ is cleansed.
The condition of the skin and the body as a whole improves, as the fish has a rejuvenating effect on it.

It is useful to eat ketu during the recovery period of the body after serious illnesses or physical exertion, for pregnant women and nursing mothers.

For weight loss, fish is useful in that it quickly satisfies the feeling of hunger, does not create heaviness in the stomach and is quickly digested. Chum salmon does not contain "empty" carbohydrates in the composition, therefore it is not deposited in the form of fat deposits, but is almost completely processed and easily absorbed by the body.

Salted, low-salted and low-salted fish are good to use as a snack for strong drinks, as it reduces the toxic effects of alcohol on the body.

Smoked fish in moderation helps restore visual acuity and saturate the body with fatty acids, but is unsuitable for nutrition during a diet.

Useful properties of chum milk

Milk contains a lot of poly- and monounsaturated fatty acids and protamines, useful for diabetics. Besides, beneficial features from the systematic use of the product are manifested as follows:

improves brain function;
skin is rejuvenated;
improves liver function;
the process of degradation of brain cells slows down;
the bone skeleton is strengthened;
reduces the risk of developing heart disease;
male potency increases;
blood sugar levels are regulated;
increases endurance and performance.

Useful substances in the composition of milk have an anti-inflammatory effect on the body and reduce the symptoms of viral diseases.

Chum salmon milk is used in cosmetology to achieve a whitening and rejuvenating effect. However we are talking about a fresh, not a salty product.

The benefits of caviar for the body

Chum salmon fish is famous for its rich composition. However, due to high calorie not recommended for frequent use during a diet. The benefits of eating caviar are as follows:

improves the functioning of the nervous system;
the immune system is strengthened;
male potency increases;
improves the functioning of the cardiovascular system;
vision improves;
the development of cancers is prevented.

In addition, bones are strengthened and the condition of the skin improves. Caviar is recommended as a prevention of rickets. The product contains a lot of easily digestible protein, which is necessary for athletes. And caviar is also considered a prophylactic for the prevention of diseases such as Alzheimer's disease and eczema.

Contraindications and harm from fish

Excessive consumption of chum salmon, especially in salted and smoked form, is fraught with undesirable consequences. The recommended dose of chum salmon per day is 100-150 g, it is enough to eat fish 3 times a week.

Contraindications to the use of smoked and salty products:

gout;
disorders in the work of the pancreas;
kidney disease;
heart diseases.

Abuse of the product in any form can lead to disorders in the digestive tract, namely, indigestion, nausea, bloating and constipation.

Salted fish and caviar contain a lot of salt, which retains fluid in the body and leads to swelling. Milk is not recommended for people with eating disorders and obesity.

In addition, chum salmon, like any other seafood, accumulates heavy metals in meat. Therefore, excessive consumption of fish can lead to mercury poisoning.

Keta is an anadromous red fish, it spawns once in a lifetime, after spawning it dies on the way back. In most cases, chum salmon come to spawn at the age of 4 to 6 years.

It can reach a length of 1 meter, and a mass of 15 kilograms. Her caviar is the largest, remarkably beautiful orange-red color.

Ketu is divided into Summer and Autumn. The first comes to spawn in the summer, and the second - in the fall. They also differ in size and habitat: Summer Keta prefers to live in the northern expanses of the Pacific Ocean and reaches 80 cm in length, while Autumn lives in the southern part and grows up to 1 meter.

Keta rises quite high along the rivers, chooses a quiet place for spawning. The female knocks out a spawning hole with her tail, throws eggs there, and then covers this place with gravel, forming the so-called spawning mound. Sometimes all the offspring die because the water freezes to the bottom, but the Autumn Chum salmon retains its eggs by spawning not so high.

Keta caviar is quite large and often reaches 9 mm in diameter. Unlike pink salmon, Keta fry immediately after their appearance, the fry leave their birthplace and descend with the current into the sea.

Calorie chum salmon

Keta has a high content of proteins and fats, and its calorie content is 138 kcal per 100 g of fresh product. In 100 g of salted chum salmon - 184 kcal, and chum salmon, cooked in the heat, contains 154 kcal per 100 g. The energy value of canned chum salmon is 141 kcal. The use of this type of fish in moderation will not harm the figure.

Nutritional value per 100 grams:

Useful properties of chum salmon

There is a lot of protein in caviar - about 30%, which is almost completely absorbed by the body (this is rare for proteins of animal origin). Moreover, caviar protein is easily digestible and contains many essential amino acids. And even the cholesterol contained in caviar is not terrible, as in other products. It is practically neutralized by lecithin, which is not enough in caviar. Polyunsaturated fats (14-18%) contained in caviar, which prevent the development of atherosclerosis, also help fight cholesterol.

Keta fish is known for its excellent meat and caviar. Refers to industrial, so it is often found on the shelves in the very different form: fresh, frozen, smoked, salted. It is an excellent ingredient for many dishes, although fish has other health benefits as well.

General information

Included in the order Salmonformes,. Sometimes in everyday life it is called red fish for the color of the meat. The same simplified name was given to other salmon, for example, pink salmon or trout. In fact, these are representatives of another family - sturgeons.

Keta has always been of industrial value, especially for peoples Far East. In the second half of the last century, the number of red chum salmon has greatly decreased due to uncontrolled hunting. The state took it under protection and now the situation has changed dramatically for the better.

The life of a fish is divided into two main stages: before and after puberty. Young individuals live in the seas, often near the shore.

When a fish becomes an adult, its habitat and behavior change greatly. She becomes more aggressive and gathers in big shoals. To lay eggs, she needs to make a difficult path to the mouths of the rivers, and then to their upper reaches. Usually you have to move against the current. After spawning, the chum salmon dies.

The fry for the first time are in fresh water. When forces appear, they go to sea, and the cycle repeats again.

Appearance

What a chum looks like depends on its age. Its appearance changes greatly after maturation. Until that time, it has an elongated shape, a massive body, and a silvery color, for which another name for the chum salmon is received - silverfish.

After maturation, the color of the scales becomes already brown-yellow. Other changes to the keta include:

Purple spots appear on the body.
The scales become rougher, the skin becomes thicker.
The body becomes wider.
The shape of the jaw changes. The teeth increase in size, become curved.
At the moment of spawning, the color of the fish turns black. It is no longer suitable for fishing.
This is a big fish. As a rule, adults are 0.5-0.7 m. The largest known specimen is 1 m with a weight of 16 kg. However, this is official data. In the Khabarovsk Territory, local residents claim that from time to time in the Okhota River they come across specimens about 1.5 m in size.

habitats

Lives in the Pacific Ocean . Chum salmon goes to spawn in fresh rivers:

Far East;
North America: from California to Alaska;
Asia.

For moving from salty sea waters to fresh waters, fish is called migratory. Prefers the northern part of the ocean near the Kuro-Sivo Current. The range includes the seas:

Beringovo;
Okhotsk;
Japanese.

The fish is found at a depth of up to ten meters. In the spring it strays into shoals and moves towards fresh water bodies of Canada, the USA, South Korea, Japan. It can often be found, for example, in the Sea of Okhotsk basin, in the following rivers:

Lena;
Indigirka;
Kolyma;

spawning process

Schools are divided into sexually mature individuals and those who are not yet ready for reproduction. The latter are sent back to the coast. Salmon ready to spawn move on.

The fish reaches sexual maturity at about four years of age. Keta can spawn in summer and autumn. In warm weather, this occurs from August to September. River places are selected by fish very carefully. Usually there is a weak current and pebbles at the bottom.

If the water freezes to the bottom, the fry will die. Autumn chum also takes this into account, so it chooses places where there are underground springs nearby. Moving water does not freeze to the bottom.

Caviar - large, about 7.5 mm in diameter. Females carefully prepare the place, level the bottom. After throwing, the caviar is carefully closed on top with pebbles and gravel. It turns out hills 2-3 meters in length, 1.5-2 - in width. At this time, the males drive away the fish so that they are not tempted to eat caviar.

Feeding chum salmon

After spawning, the chum salmon dies and becomes food for its fry. The juveniles that have emerged also feed on insects. . Then the diet includes:

shellfish;
smaller fish, for example, or herring;
crustaceans.

During the last trip to the spawning site, the chum does not eat anything. The digestive tract does not work and atrophies. It is believed that she thereby protects offspring from potential threats. At this time, conventional baits do not work. An exception is live bait or artificial lure.

industrial value

Compared to other salmonids, there are a lot of Far Eastern chum salmon. In terms of catch, it is second only to pink salmon. It is mined by networks:

at or near river mouths;
in other areas where commercial mining is permitted.

Often, seasonal enterprises appear near the place of fishing. They allow you to reduce costs and better preserve the product.

Beneficial features

Keta is a fish whose beneficial properties have long been known. Some other salmon, such as whitefish or nelma, have White color meat. In chum salmon it is bright red, dense. Has a good composition:

Meat is considered dietary, as it has a low fat content. In 100 g - only 125 kcal, in caviar there are more - 250. Fish is not cheap, but nutritionists believe that it is enough to eat about 200 g per week to get benefits. There is little cholesterol here: 100 g - 80 mg.

Possible harm

Usually few people are forbidden to eat ketu. It is recommended even for children, pregnant and lactating women. Perhaps the only common reason for exclusion from the menu is intolerance to the product.

The fish has a pleasant taste. Red caviar is familiar to everyone. The list of chum salmon dishes is very rich, for example:

chum "under a fur coat";
weakly salted fillet;
fried in batter;
marinated with spices and herbs.

Purchase and storage

Cheaper pink salmon is sometimes given for chum salmon. In order not to be mistaken, you need to remember what differences there are between them:

Keta is larger than pink salmon. The average carcass of the first is 5 kg, the second - only 2. The usual length of the chum is about 0.5-0.7 m, so the pieces should not be small.
Pink salmon, as the name implies, has a hump - a good distinguishing feature.
The color of the meat is also not the same. You need to make a cut. The meat of the salmon is bright pink. In pink salmon, it is much paler and has white streaks.

It is not enough to choose a chum salmon, you should also check its quality. For this you should:

At home, it is advisable to cook ketu immediately. It is kept in the refrigerator for no more than eight hours. Fish can be frozen for preservation.

Keta is a healthy and tasty fish. It is desirable to include it in your diet. This fish does not belong to cheap products, but it is not necessary to buy a lot.

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