Chum salmon is a well-known representative of the salmon family. When it comes to this fish, many people first of all remember the red caviar obtained from it. But this is far from the only benefit of chum salmon.

General characteristics

Chum salmon is a type of Pacific salmon. This red fish is second in popularity only to the more affordable pink salmon, although chum salmon is the most common among other salmon.

The weight of an adult carcass can reach 14-15 kg, and its length sometimes exceeds a meter. This fish belongs to the marine predators. The main delicacy for her is crustaceans, from which, in fact, she gets the red pigment for her meat.

This fish lives in the northern part of the Pacific Ocean, in the waters of the Bering and Okhotsk seas, as well as off the coast of North America. At 3-4 years of life, chum salmon are ready to spawn. And for this she goes to the rivers of Japan, the USA, Korea, the Kola Peninsula and the northern part of Primorye. It is interesting that she goes to spawn precisely to the waters of the river where she was born several years ago. No less curious is how chum salmon recognizes its native waters - it tastes it.

During such a journey, chum salmon meat loses its benefits. Pale brown, dull, devoid of healthy fats - this is what chum salmon fillet looks like during the spawning period. Not least due to the fact that, having entered the river waters, she stops eating and lives solely off of “reserves”. Changes and appearance fish: instead of the usual silver color, it becomes dark, almost black, and the teeth increase several times.

This species of salmon spawns only once in its life. Having laid eggs, chum salmon die: males immediately, and females after 10-14 days. There are summer and autumn chum salmon (based on the spawning period). Female summer chum salmon lay from 2 to 3 thousand eggs, while the autumn chum salmon (larger) leaves behind from 3 to 4.5 thousand “heirs”.

Nutritional value

Almost 3/4 of chum salmon fillet consists of water, and a fifth of the product consists of high-quality proteins. The calorie content of this fish is not the lowest - approximately 126 kcal, but with moderate consumption this will not affect the figure in any way. Moreover, the fats that make up the fillet are very beneficial for the body. In terms of the amount of proteins (and with them essential amino acids), the meat of this type of salmon is often compared to chicken. In addition, chum salmon is a source of methionine, an important substance that cannot be obtained from meat products. By the way, many nutritionists consider proteins from fish to be more beneficial for humans than meat proteins. One of the reasons is called digestion time. If, say, the human digestive system takes at least 5 hours to process veal, then it will take approximately 120 minutes to break down chum salmon and extract useful elements from it.

This Pacific fish contains almost all the components necessary for active life: almost the entire complex of B vitamins, vitamins A and E, important and. Biochemists have determined that 100 g of chum salmon is:

• 22 mg;
• 330 mg;
• 205 mg;
• 65 mg;
• 0.5 mg;
• 35 mg;
• 430 mg;
• 0.8 mg;
• 0.4 mg;
• 1.5 mg;
• 1.3 mg;
• 1.3 mg;
• 2.3 mg.

Useful properties

Salmon fish, according to nutritionists, is an ideal product for maintaining heart health and strengthening blood vessels. Regular consumption of chum salmon meat significantly reduces the risk of stroke or heart attack. All this is due to the rich content of potassium and magnesium. It is also important to recall that omega substances have long earned fame as anti-aging agents. Many believe that fatty acids from fish and seafood can prevent cancer, brain disorders and Alzheimer's disease.

Methionine contained in salmon is important for the proper functioning of the intestines. It prevents ulcers and erosions on the mucous membranes of the digestive organs. In addition, this substance has antidepressant properties. And this explains why it is recommended to eat red fish to improve your mood. In addition, it has a positive effect on liver performance.

The presence of thiamine in the meat makes chum salmon indispensable for the brain, and calcium and phosphorus have a beneficial effect on bone tissue. By the way, thanks to thiamine, salmon dishes restore proper digestion and also reduce harmful effects alcohol and tobacco smoke on the body.

Suffice it to remember that fillet contains vitamin A, and it becomes clear why ophthalmologists recommend red fish meat to improve vision.

In addition to the already mentioned advantages, chum salmon is good for the skin (activates the production of collagen), immunity (contains vitamin C), hemoglobin (is a source of iron). Its meat has properties and reduces the level in the body.

In general, chum salmon in the form of food is capable of:

• prevent aging;
• prevent cardiac diseases;
• treat inflammation;
• improve vision and brain function;
• reduce cholesterol;
• strengthen blood vessels and improve blood supply;
• prevent thrombosis;
• strengthen immunity;
• “start” metabolism;
• increase hemoglobin.

Contraindications

Chum salmon meat practically does not carry any side effects. This fish suits everyone. The exception is people with protein intolerance or allergies to fish and seafood.

How to choose the right chum salmon

Red fish is a very healthy, but also quite expensive product. It enters world markets to a greater extent with Far East. In Russia, 20 to 30 thousand tons of red fish are caught annually. But only young carcasses are suitable as tasty and healthy food. Meanwhile, inexperienced buyers can sometimes fall for the bait of unscrupulous sellers who, under the guise of chum salmon, offer cheaper types of fillets (for example, pink salmon). To avoid becoming a victim of scammers, just remember a few valuable tips:

1. Compared to pink salmon, chum salmon is much larger (the average weight of pink salmon is 2-3 kg).
2. The meat of young chum salmon is bright pink.
3. A fresh smell indicates that the fish was caught recently.
4. The eyes should be shiny, without clouding.
5. There should be no bruises or stains on a selected carcass.
6. The surface of a fresh carcass should not be slippery.
7. After pressing the carcass with your finger, the meat should recover. If this does not happen, the product is stale.
8. When refrigerated, chum salmon can be stored for no longer than 8 hours.

Red fish is an excellent “raw material” for creating real culinary masterpieces. This delicacy can be fried, baked, boiled, stewed, pickled and salted. Salmon can serve either as an independent dish or as a component of more complex culinary variations.

Chum salmon meat has delicious gastronomic characteristics. But it is important to cook the fish correctly. Chum salmon is one of those sea creatures whose fillet is absolutely not suitable for frying. This type of heat treatment makes the meat dry and tasteless. Therefore, if you fry fish, do so exclusively using batter. Bake in foil or in a sealed container.

In supermarkets, chum salmon is available frozen, chilled, salted or smoked. Fresh carcass is good for fish soup and other hot dishes. Salted pieces can be used to prepare salads and other cold appetizers (but this type of chum salmon usually needs to be washed to remove excess salt).

However, not only chum salmon meat is a delicacy. Its caviar has no equal among other types of red caviar - it is denser, larger, and has a beautiful bright orange color.

How to improve the taste of fish?

1. Defrost chum salmon in 2 stages. The first one is in the refrigerator. The second is at room temperature. This way, the beneficial substances and correct consistency of the fillet will be preserved as much as possible.
2. The scales will come off easier if, before cutting, the carcass is first poured with boiling water and then dipped in warm water.
3. It is better to bake chum salmon than to fry it. And if you fry, then only in batter (to maintain juiciness).
4. Before cooking, marinate pieces of fish (or carcass) in.

The right recipe for salted chum salmon

Properly salted tender pink fish meat will serve as a tasty and beautiful addition to festive table. This method of cooking will also help to significantly extend the shelf life of the product. And most importantly, both fresh and frozen carcasses are suitable for salting.

So, let's start cooking. The first step is to prepare the carcass: defrost, rinse, remove fins, remove the skin. Divide the fish into large pieces and prepare the mixture for pickling. For this you will need salt and granulated sugar in the same quantity. If desired, the mixture can be “revitalized” with pepper, fish spices, coriander, bay leaf, and nutmeg. It is also permissible to add a little vegetable oil. But the main thing in this matter is not to overdo it, so that the spices do not dull the natural taste of chum salmon. Mix all ingredients thoroughly and gently roll each piece of fish in the sweet and salty “powder”. Place the fish in a pan (enamel or glass), pressing tightly. Place in the refrigerator for a day. Cooked fish is delicious as a cold appetizer or sandwich product.

Original snack

The value of this snack will be appreciated by gourmets of any age. Moreover, it cooks very quickly. All you need is lavash, salted chum salmon, processed cheese, and herbs. Place slices of salted chum salmon on lavash spread with melted cheese and sprinkle with chopped onion. Form a roll and put it in the refrigerator (to harden). Serve in slices.

Chum salmon "pearl pearl"

Pearl barley porridge is a very healthy product. But not everyone loves this cereal. It’s a different matter if it’s with delicious red fish.

Boil the barley soaked in the evening in salted water. Cut the raw chum salmon fillet into pieces and simmer in vegetable oil with the addition of water (with the lid closed). In a separate pan, simmer the onions, zucchini, carrots and tomatoes. When all the ingredients are ready, place the vegetable mixture on a plate, with a portion of chum salmon on top. As a garnish – pearl barley. To serve effectively, the porridge can be spread in a thin layer on top of the fish.

Red fish stuffed with mushrooms

Peel the chum salmon, but do not cut the belly (make a cut across the belly). Rub the carcass with the spice mixture and place in the refrigerator overnight. Prepare a mixture of salt, pepper, coriander, lemon balm, dill, lemon (zest and juice). Use mushrooms with rice as minced meat. Bake in the sleeve for about 40 minutes. Serve with steamed carrots, cauliflower, broccoli.

Red fish has earned its popularity not least due to its delicious taste. But the right delicacy is not only tasty, but also healthy. And chum salmon is a clear confirmation of this.

Parkhomenko Roman Evgenievich

Reading time: 5 minutes

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Eta is a red fish with an anadromous (anadromous) lifestyle, the number 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, therefore they have a classic silver-azure color with a tint, darker in the ridge area and lighter on the belly. This color scheme is optimal for pelagic fish in the middle transparent layers, making them equally invisible both against the backdrop of a well-lit water surface and on the gray-lead bottom.

Other features of the appearance of chum salmon include:

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

During spawning, the appearance of chum salmon changes dramatically - the body becomes taller and wider, and a hump is formed. The jaws lengthen and bend, and large teeth appear on them. The silver color gives way to yellow-brown, olive and greenish tones. Large crimson or purple transverse stripe spots clearly appear on the sides, which gradually darken.

What is chum salmon of the summer and autumn races

Ichthyologists distinguish two main seasonal forms of Oncorhynchus keta, differing in timing of spawning, fertility, growth rate and size. The leading role is occupied by the autumn race, which goes to rivers to spawn in September - November with still underdeveloped reproductive products. The duration of the journey upstream can take 2-4 weeks (up to 2 thousand km). This time is enough for the eggs and milt to fully mature. The maximum size of 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 catches there are specimens 60-70 cm with a mass of 3-5 kg.

Chum salmon is considered an anadromous fish from the salmon family. Currently, as in the past, this fish is of industrial interest due to its valuable meat and equally valuable caviar.

For the indigenous peoples of the Far East, chum salmon plays a very important role. In the second half of the twentieth century, especially in Russia, there was uncontrolled fishing of chum salmon, which led to a decrease in its population. In addition, the environmental situation has seriously deteriorated.

In such a situation, there were no options left and the state took chum salmon under protection. As a result of such events, it was possible to significantly restore the population of this delicious fish. Nowadays, catching it with amateur gear is only available with purchased licenses.

If you pay attention to life cycle, then two periods can be distinguished. The first period of her life is characterized by a period of time that lasts from her birth until puberty. Until this moment, the fish roams the expanses of oceans and seas, as well as coastal borders.

With the onset of puberty, the fish acquires completely different properties: the fish becomes aggressive, and its appearance changes radically. It begins to gather in huge schools and moves to the mouths of rivers. Rising to the upper reaches of rivers, against the current, it lays eggs, after which it dies. After the fry appear, they first live in fresh water to gain strength. Having gained strength and energy, chum salmon fry gradually slide into the sea and spend several years there until they lay eggs and their life cycle stops.

Until the moment when the fish can spawn, its body is silver in color, with a pronounced massive and elongated shape. Chum salmon has excellent taste characteristics with bright red, dense meat. When the fish begins to prepare to go to spawn, its body takes on completely different characteristics associated with the mating season.

Purple spots appear on the body of chum salmon, and the overall color transforms into yellow-brown. At the same time, it changes significantly in size, especially in width. Her skin thickens and her scales become rougher. The fish's jaws become deformed and curved teeth of considerable size appear. When chum salmon begins to spawn, it acquires a completely black tint and at this point is of no value.

Chum salmon can grow to impressive sizes. According to official data, the largest individual was 1 m in length and weighed 16 kg. At the same time, the indigenous residents of the Khabarovsk Territory claim that in the Okhota River there are, although rarely, individuals up to 1.5 meters long. Chum salmon going to spawn reaches an average length of 0.5 meters, if it is a summer chum salmon, and if it is a winter chum salmon, its length can reach 70 cm or more.

Chum salmon can only be found in the Pacific Ocean. It is called migratory because it lives in the seas and goes to spawn in freshwater rivers of the Far East, Asia and North America - from the California coast to Alaska itself.

This species of salmon feeds in the North Pacific Ocean, in close proximity to the warm Kuro-Sivo underwater current, which includes seas such as the Sea of ​​Okhotsk, the Bering Sea and the Sea of ​​Japan. Basically, they control the gap of water, up to 10 meters deep from the upper horizon.

With the arrival of spring, it begins to move to the mouths of rivers in the northern regions of America and Canada, the Far East, reaching the Asian coast of South Korea and Japan. Numerous schools of chum salmon enter rivers and streams located in the basin of the Sea of ​​Okhotsk. At the same time, it can also be found in such rivers of Siberia as the Lena, Kolyma, Indigirka and Yana.

After some time, the shoals are divided into mature and immature individuals. Those individuals that are not yet ready to spawn return back and head to the southern coasts. Those specimens that are ready to lay eggs are sent to spawning sites, from where they will never return.

The diet of chum salmon includes various crustaceans, mollusks, as well as small fish such as herring and smelt. When chum salmon goes to spawn, it refuses to eat, and its digestive tract atrophies. At the same time, it should be noted that during this period it is caught on gear that uses either live bait as bait or an artificial spoon. This fact has nothing to do with the fact that she does not want to feast on big fish, but with the fact that she, as it were, protects her future offspring from potential danger.

When fish fry are born, they begin to feed on both insects and the corpses of their parents.

Chum salmon, when moving to spawn, are divided into summer and autumn. The spawning process of summer chum salmon occurs from August to September. Chum salmon selects places for spawning very carefully. As a rule, these are places where there is a pebble bottom and a quiet, not strong current. During periods of severe winters, when the water can freeze to the very bottom, mass death of offspring is possible. Autumn chum salmon are less susceptible to the effects of cold weather, as they choose spawning sites where underground springs flow.

Chum salmon is characterized by the laying of large eggs, with a diameter of about 7.5 mm. Females prepare very carefully for this process. They dig holes in the bottom, and after laying the eggs, they carefully cover the eggs with gravel. It can be a mound, 2 to 3 meters long and 1.5 to 2 meters wide. During the process of laying eggs, males actively drive away any fish swimming nearby.

Commercial catch of chum salmon

If we compare it with other salmon, chum salmon is caught on an industrial scale in very large volumes. It's being mined various types nets in areas located at river mouths and nearby water areas, as well as in some sections of rivers that allow the use of industrial fishing gear. Quite often, seasonal processing plants open in these same areas, which prevents product spoilage.

Meat composition

Chum salmon meat contains a large amount of protein and is considered a dietary product of special value. Fish meat consists of 75% water, 20% protein, and 5% ash and fat. There are no carbohydrates in its meat, which makes its meat especially valuable.

Chum fish meat contains vitamins such as PP, E, C, B1, B2 and vitamin A. In addition, the meat is rich in micro- and macroelements. The presence of fatty acids such as omega-3 and omega-6, as well as lecithin, helps in the fight against atherosclerosis.

The presence of thiamine (vitamin B1) helps activate the cerebral cortex and improves memory. Vitamin B1 has a beneficial effect on the functioning of brain cells, which leads to improved perception of any information, and also increases mental abilities. In other words, thiamine fully ensures the normal functioning of the nervous system. Vitamin B is an excellent antioxidant that helps detoxify the human body. The presence of vitamin A improves vision and promotes collagen production. Vitamin E has a beneficial effect on the skin and is an antitoxic drug for the human body.

Potassium and magnesium, which fish contains in sufficient quantities, contribute to the normal functioning of the heart muscle. And the presence of potassium and phosphorus helps maintain a certain amount of calcium in the body.

100 grams of fish meat contains 125 kilocalories, but 100 grams of caviar contains 250 kilocalories.

Contraindications

Delicious chum salmon recipes

To prepare gourmet dishes, only fresh and quality meat. As a rule, the meat chosen is bright red in color without numerous white streaks. The fewer such veins and the thinner they are, the better the quality of the product. Males are always fatter than females, so dishes prepared from their meat (males) are considered more palatable and juicier. Chum salmon meat is mainly prepared using 3 technologies: salted, baked and stewed. With these cooking options, chum salmon meat retains most of the vitamins and microelements, which means that it is the most healthy.

Lightly salted spicy fillet

Main components:

• 300 g salmon fillet with skin;
• 1 tbsp. spoon of olive oil;
• 2 tbsp. spoons of salt;
• 1 tbsp. a spoonful of sugar, as well as black pepper (to taste);
• soy sauce – 1 teaspoon.

To begin, rinse the fillet well and dry it with a paper towel. In a container, prepare a mixture of salt, sugar and pepper. Take a container for pickling and pour the prepared mixture onto its bottom. Place chum salmon fillets on this (dry) mixture, skin side down. After this, the top of the fillet is sprinkled generously with the same dry mixture of salt, sugar and pepper. To add a special taste and aroma, add soy sauce. Fish salted in this way is covered with cling film and moved to a cool place for 24 hours.

After a day, the accumulated liquid and excess mixture, which has already become wet, are removed from the dishes. Chum salmon fillet is almost ready to eat, just sprinkle it with vegetable oil.

Such a dish can decorate both an everyday table and a holiday one. This delicious recipe considered dietary.

Main ingredients:

• 800-900 grams of fresh salmon fillet;
• one tomato;
• one onion;
• two cloves of garlic;
• parsley or cilantro (small bunch);
• salt;
• olive or sunflower oil 1 teaspoon;
• one lemon (juice).

Prepared fish fillets are placed on “cradles” formed from foil. Their bottom is lubricated with a small amount of vegetable oil. The fish should be placed skin side down. After this, you need to cut the onion and tomato into half rings.

Then tomatoes, garlic, onions and a little lemon juice are laid in layers. To finish the dish, add salt and finely chopped herbs on top. Place the “cradles” on a baking sheet and place in the oven, heated to 180 degrees for half an hour. Chum salmon “under a fur coat” is served warm, without unrolling the foil.

The following ingredients are suitable for this:

• about 800 grams of chum salmon fillet;
• 500 ml 20% cream;
• 150 grams of mushrooms (any);
• one onion;
• lemon juice;
• olive oil;
• dill (not a big bunch);
• flour – 1 tbsp. spoon;
• salt and pepper.

Using a sharp knife, the chum salmon meat is separated from the skin and cut into pieces. After this, the fish meat needs to be salted, peppered, sprinkled sunflower oil and lemon juice, and then place on a baking tray. The oven needs to be heated to 180 degrees and the fish meat should be placed in it for 20 minutes.

While the fish is baking, you can start preparing a delicious sauce. Onions and mushrooms are chopped and sautéed over low heat until golden brown. Finally, add salt and flour to the mushrooms and onions, as well as cream, which is added in small portions, with constant stirring. It is advisable not to forget about the greens and add them to the sauce. The sauce is brought to a boil, after which the fire is turned off and the dishes are covered with a lid. The sauce will thicken over time.

The fish is served on plates and this sauce is poured on top. Can serve as a side dish boiled rice or asparagus.

Chum salmon rich in vitamins and minerals such as: vitamin B1 - 22%, vitamin B2 - 11.1%, vitamin B5 - 20%, vitamin B6 - 25%, vitamin B12 - 136.7%, vitamin D - 163%, vitamin PP - 42.5%, potassium - 13.4%, phosphorus - 25%, iodine - 33.3%, cobalt - 200%, copper - 11%, selenium - 66.4%, chromium - 110%

How is Keta useful?

• Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic substances, as well as the metabolism of branched amino acids. A lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
• Vitamin B2 participates in redox reactions, helps to increase the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by impaired condition of the skin, mucous membranes, and impaired light and twilight vision.
• Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestines, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin B6 participates in maintaining the immune response, processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of red blood cells, the maintenance normal level homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by decreased appetite, impaired skin condition, and the development of homocysteinemia and anemia.
• Vitamin B12 plays an important role in the metabolism and transformation of amino acids. Folate and vitamin B12 are interconnected vitamins that are involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
• Vitamin D maintains homeostasis of calcium and phosphorus, carries out mineralization processes bone tissue. A lack of vitamin D leads to impaired metabolism of calcium and phosphorus in the bones, increased demineralization of bone tissue, which leads to an increased risk of developing osteoporosis.
• Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of conducting nerve impulses and regulating pressure.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.
• Iodine participates in the functioning thyroid gland, providing the formation of hormones (thyroxine and triiodothyronine). Necessary for the growth and differentiation of cells of all tissues of the human body, mitochondrial respiration, regulation of transmembrane transport of sodium and hormones. Insufficient intake leads to endemic goiter with hypothyroidism and slowing of metabolism, arterial hypotension, stunted growth and mental development in children.
• Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Copper is part of enzymes that have redox activity and are involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia.
• Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan disease (endemic myocardiopathy), and hereditary thrombasthenia.
• Chromium participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.

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Chum salmon is a species of sea fish from the genus of Pacific salmon. It lives, accordingly, in the northern part of the Pacific Ocean, sometimes found in rivers that flow into the Arctic Ocean (from Lena to Mackenzie). Chum salmon is a fairly valuable industrial fish. Why she is valued is described in the article.

Calorie content and chemical composition

Chum salmon meat contains a rich set of vitamins (per 100 g):

• vitamin PP - 8.5 mg;
• vitamin E - 1.3 mg;
• vitamin C - 1.2 mg;
• vitamin B1 - 0.33 mg;
• vitamin B2 - 0.2 mg;
• vitamin A - 0.04 mg.

Microelements:

• zinc - 0.7 mg;
• iron - 0.6 mg;
• fluorine - 430 mcg;
• chromium - 55 mcg;
• nickel - 6 mg;
• molybdenum - 4 mcg.

Macronutrients:

• potassium - 335 mg;
• phosphorus - 200 mg;
• chlorine - 165 mg;
• sodium - 60 mg;
• magnesium - 30 mg;
• calcium - 20 mg.

Did you know? Chum salmon can be summer or autumn (depending on spawning time). Autumn fry are more tenacious than summer fry, sinceautumn I leave my eggs in a hole near the outlet of groundwater and cover it with a mound. This protects the fry from the cold when the river freezes.

Nutritional value(in 100 g):

• water - 74.2 g;
• proteins - 19 g;
• fats - 5.6 g;
• carbohydrates - 0 g;
• cholesterol - 80 mg;
• ash - 1.2 g.

Calorie content: 120 kcal.
The caviar of this fish contains:

• vitamins: A, B1, B2, C, E, K, PP;
• potassium;
• calcium;
• magnesium;
• sodium;
• chlorine;
• phosphorus;
• protein;
• amino acids;
• lecithin;
• polyunsaturated fats.

Nutritional value of caviar:

• proteins - 31.5 g;
• fats - 13.2 g;
• carbohydrates - 1 g;
• dietary fiber - 0 g;
• water - 46.9 g.

Calorie content: 250 kcal.

What are the benefits of chum fish?

Both chum salmon meat and its caviar contain many useful elements, especially omega-3 fatty acids, which take part in the functioning of every system of our body.

Meat

In terms of its nutritional value, chum salmon meat is often compared to white poultry meat.

Its health benefits are also undeniable:

1. The protein contained in fish is easily digestible; In addition, it contains essential amino acids that help fight bad cholesterol.
2. The amino acid methionine is a source of sulfur, which takes part in metabolism and restores the liver. It also helps overcome depression and stress.
3. Fatty acids, penetrating deep into cells, stimulate their regeneration, thus rejuvenating the body.
4. Selenium is an excellent antioxidant.
5. Organic acids remove toxins and slow down aging.
6. Thiamine makes the body more resilient during physical and mental work, and also neutralizes the harmful effects of alcohol and tobacco.

Caviar

Caviar contains about 30% protein, which is almost completely digestible, which is an extremely rare quality for animal protein. Thanks to methionine and lecithin, the cholesterol contained in caviar is not stored in reserve. Polyunsaturated fats also fight it. All this protects against the development of atherosclerosis.

Important! Caviar does not contain carbohydrates or harmful fats, but its calorie content is higher than that of meat. Therefore, those who are struggling with excess weight and for whom high-calorie foods are contraindicated should avoid eating caviar.

Is it possible to eat

Dietary fish such as chum salmon are useful for many, but there are exceptions.

During pregnancy and breastfeeding

Sea fish is rich in polyunsaturated fatty acids, necessary for the body of a pregnant woman. They take an active part in the development of the fetus. Fish meat is easily digestible, which means it does not burden the stomach and does not cause upset. digestive system(common in pregnant women).
Thanks to the rich vitamin and mineral composition of chum salmon, the body of the mother and child receives all the necessary nutrients. Despite all the benefits, fish consumption should be moderate. It is acceptable to include it in the menu twice a week.

Important! Like pregnant women, nursing women should be careful when eating red fish, as it is an allergen.

For nursing mothers, eating chum salmon will also bring many benefits:

1. Vitamin D helps the child's body absorb calcium better.
2. Rapid digestion of fish meat allows you to normalize the functioning of your mother’s intestines and relieve her of constipation.
3. Omega-3 acids strengthen the cardiovascular system of both mother and child.
4. The protein contained in meat acts as a barrier that protects the body from salt deposits of lactic and uric acids. This allows the kidneys to return to normal function more quickly.

When losing weight

Chum salmon contains a certain amount of fat, but nevertheless it can be classified as dietary products, since its calorie content is low, and its share useful substances significant.
A large amount of easily digestible protein allows you to quickly saturate the body, which means that the presence of fish in the diet will make it possible to balance your diet and protect yourself from overeating. All the fats contained there are not deposited by the body, but are removed from it. In addition, they have a beneficial effect on the condition of the skin, hair, and nails.

For pancreatitis, gastritis

Gastritis is inflammatory process gastric mucosa, causing disruption of the regeneration of epithelial cells, which entails malfunctions of the organ. With this disease, the body needs quickly digestible and easily digestible proteins more than ever.

But at the same time for a sick stomach fatty foods contraindicated. Only 4% fat content in products is permissible, and in chum salmon it is 14% - so for now the disease is in acute form, you can’t eat chum salmon. Only a month after the exacerbation can steamed fish be gradually introduced into the diet.

The same applies to pancreatitis. This disease affects the pancreas, which is responsible for processing fats and carbohydrates. Therefore, in order to minimize the load on the diseased organ, fatty and high-calorie foods should be excluded from the diet, especially during exacerbation of the disease.
Thus, chum salmon should not be consumed if you have pancreatitis. It will be available only after a significant improvement in the patient’s health, and only with the approval of a doctor.

For gout

Gout is a disease that occurs due to metabolic disorders in the body (uric acid metabolism). Patients are put on a strict diet, in which animal proteins, as well as foods containing uric acid, should be in minimal quantities or absent altogether.

These two substances are present in significant quantities in red fish. Therefore, only a doctor can authorize the use of chum salmon for gout, based on the individual condition of each patient.

Possible harm

The presence of chum salmon in the diet can only be harmful for:

• allergy sufferers;
• people with individual intolerance to seafood products;
• people on a strict diet.

At the same time, stale fish can harm anyone.

There are many options for preparing red fish. Every housewife knows in what form her family will like this product.

Did you know? Chum salmon spawns in the upper reaches of mountain rivers - to get there from the seashore, it often rises hundreds of kilometers upstream.

The following are general recommendations for its preparation:

1. Inexperienced housewives often confuse chum salmon with pink salmon, which is why dishes change their taste. Chum salmon is a large fish, up to 5 kg, so it is always sold in large pieces.
2. Fish contains a lot of water, so you can’t just fry it, as it will lose its juiciness. It is advisable to cook in the oven.
3. Vegetables, herbs and lemon will help to keep the fish juicy best.
4. It is better to cook chum salmon in large pieces.
5. You need to wash the fish in cold water to preserve taste and smell. Afterwards, blot with a paper towel.
6. When baking in the oven, it is recommended to remove the dish a few minutes before it is ready. In foil it will reach the desired state.

Thanks to its meat, chum salmon is one of the most valuable salmon fish, and its caviar is considered the most delicious and high-quality. Many nutritionists advise including this product in your diet, not only for those who want to get rid of extra pounds, but also for those who simply care about their health. The main thing is not to abuse the product.