What kind of fish - sockeye


Want to buy a delicious red fish? Some time ago there would be no doubt that the choice would stop on fat European salmon or delicious trout. Today, more and more buyers prefer domestic products. Competition imported product is easy to make sockeye. What does it eat, and indeed, what kind of fish is a sockeye?

And where does your fish come from?

what kind of fish is sockeye

This is the question most often heard by the sellers of fresh fish, because for buyers it is especially important to know what kind of "beast" it is and what it eats with, and literally.

If you have ever been to Kamchatka or Sakhalin island at least once in your life, then you probably know that the sockeye is considered the most popular there. Every resident of the peninsula, almost from childhood, knows all about where the fish is living and how it is useful for the organism. But most of the population in other regions is still in the dark.

Nerka is a representative of the salmon species. It is very capricious in choosing a reservoir, because today it is very difficult to find a really clean lake, or at least a bay. Only in such water can a fish live and multiply successfully. Its appearance is very unusual: bright red body and rich green color of the head. Confusing such a description with nothing is impossible.

As for the size of the fish, even here the sockeye has something to surprise ordinary people. In length, it reaches almost 80 centimeters with a weight of about 5 kilograms. The largest individuals, in particular, females, in the breeding season gain weight up to 7-8 kg.

With regular use of dishes from sockeye salons, you can significantly improve the condition of nails, hair and skin. Like any fish, it is rich in phosphorus, which is very useful for children's growing organism. The meat of the sockeye favorably affects the work of the intestines: with this kind of food, you will forever forget what its obstruction, colic and cramps mean.

It should be noted that people with gastrointestinal diseases and overweight should not abuse such food. And all because the sockeye is a very fat and high-calorie fish. The energy value of 100 grams of meat will be as much as 150 Kcal.

Farm or wild?

Red fish sockeye

Red fish socketed outwardly significantly inferior to imported Norwegian trout with scarlet layered meat. The fact is that foreign producers breed salmon representatives on farms - in equipped reservoirs with clean water. Such a fish not only swims in very comfortable conditions, but also feeds according to the regime, including the concentrate that paints the meat. That is why trout, chum salmon and salmon from the West have such a bright and rich color of meat. And the white veins, though barely visible, but still with fat.

Our representative is a savage, because the country has recently started to establish farming production and simply did not have time to bring its volumes to a peak. Sockerel is not so bright, and its pieces are not very large in size. Looking at the fish steak, you will not see perfectly flat meat plates, and there is no fat in the salmon meat. And all because the untamed salmon meat is collected right under the skin in order to warm the fish in cold waters, and not in the fat mass.

However, sockeye salmon is much more useful than farm fish varieties:

  • First, she eats exclusively natural food, and there certainly won't be chemicals in her meat.
  • Secondly, it has a lot of room for maneuverability, thanks to which the salmon muscles are well developed. And this means that you will not be deprived of meat.
  • And thirdly, the sockeye will never have a fresh or muddy odor, which greatly facilitates the process of its preparation.

In developed countries, the meat of wild fish is several times more expensive than that grown in artificial ponds. But here we can buy this useful fish in the market for mere pennies.

Cooking features

Nerkee Fish Reviews

Nerkee fish reviews are rather scarce, mainly due to a lack of understanding of simple culinary principles. Simply put, many do not have even the slightest idea how to cook it. Indeed, the meat of the local fish is prepared a little differently. If you bake the salmon in the same way as, for example, European trout, the output can be ugly and unpleasant to taste "porridge". Imported products are beautiful to bake, fry or steamed much easier. Perhaps that is why our fellow citizens prefer such fish.

But all of the above does not mean that of the wild representatives of the salmon family is absolutely impossible to prepare a delicious dinner. The main thing - to choose the right fish and take into account some features of the culinary process.

Many people ask: "Sock or coho - which is better?". Solving this dilemma, first of all think about what will be prepared from fish:

  • Kizhuch - fish with a pale coral-pink color of meat. It has quite a bit of fat, so the coho usually prefer to pickle. But it will be very tasty in stewed form with sour cream sauce.
  • The sockeye is really red, even the scarlet fish among its wild brethren. Her meat is very tender and pleasant to taste. Bake, fry with onions in a frying pan, pickle or extinguish - you can do absolutely anything with such fish. But especially delicious will be smoked salmon.

If you want to make an excellent casserole of sockeye or just grill the fish, take the following set of spices:

  • bow;
  • garlic;
  • White wine;
  • salt and pepper.

To make a rich and fragrant ear, try adding to the broth:

  • Bay leaf;
  • rosemary;
  • carnation;
  • basil.

For cooking of salmon in the pan are ideal:

  • turmeric;
  • caraway;
  • savory.

As you can see, sockeye is a very versatile fish and also very useful. And if in the market you suddenly meet such a little savage, do not hesitate to buy. Believe me - you will not regret your choice.