Pink salmon is one of the most popular representatives of the salmon family. It is loved for its pleasant taste, tender meat, affordability and huge gastronomic potential. This fish is equally good in the ear, on the grill, and in the pie. It is often stewed in a frying pan or baked in the oven.
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We tell you in the article how to choose and cook pink salmon correctly, and also give you 10 excellent recipes.
What is useful for pink salmon
Pink salmon is a source of easily digestible protein, which is necessary for both an adult and a child’s body. At the same time, fish has the least high-calorie meat of all marine salmon, which makes it a suitable product for dietary and PP menus.
As in many other types of red fish, pink salmon contains omega-3 polyunsaturated fatty acid, which stimulates the immune system and fights inflammation, depression, neurological disorders, supports the beauty of skin, hair and nails. It should also be noted that pink salmon is rich in B vitamins and the unique vitamin PP, which is important for many physiological processes.
How to choose high-quality pink salmon and defrost it properly
The fresher the carcass, the better. This can be determined by the color of the meat: if it is bright pink or reddish, it means that the catch was made relatively recently. Such pink salmon can and should be taken. In the event that the fish meat has a pale gray or whitish tint, refrain from buying, because in front of you are the remains of last year’s catch, which was repeatedly frozen.
When choosing pink salmon, pay attention to its skin — it should fit snugly to the meat. If peeling occurs easily, it means that the fish was either prematurely frozen, or improperly stored or transported. Yellow and dark spots on the carcass, cloudy eyes are a sure sign that the product is not the first freshness. It’s better not to take it.
Most often, freshly caught pink salmon is found on the shelves from mid-summer to mid-autumn. The rest of the time, you should choose fish with caution. For example, when buying a chilled carcass, put a little pressure on it. If it turned out to be elastic and quickly regained its shape, this is a sign of quality. But a dried, curled tail will indicate that the fish was frozen several times before sale.
Why is pink salmon soft and loose after defrosting
Sometimes, after defrosting, pink salmon meat does not look as we expect. It becomes loose, excessively soft, shapeless and generally looks unappetizing. This can happen both due to improper freezing and improper defrosting.
Incorrect freezing. When frozen slowly (up to -10 ° C), large ice crystals form in the carcass, which literally tear apart the muscle fibers, as a result of which the meat loses its shape. Shock freezing (from -30 ° C) works much better, which forms small crystals that do not damage the fish.
