Salmon

The salmon treats family of salmon. This is quite large fish, separate individuals her reach length of 1,5 m and the weight of 39 kg. The salmon is outside covered with small silvery scales, below a sideline of spots on its surface is not present, but during spawning (September-November) on the head and sides red and orange spots appear.

The salmon lives in Atlantic and the Arctic Ocean, in the Baltic Sea, eating Crustacea and other fish. On spawning it floats to the rivers. The puberty of fish is the share of age of 5-6 years. In the rivers each individual lays off from 6 to 25 thousand large orange berries which leave juveniles. Young fish lives in the rivers up to 5 years, and then goes to the sea. Life expectancy of a salmon up to 9 years.

This species of fish is of the high trade value, its red meat for people very tasty and useful.

Advantage of a salmon

Meat of this fish can enter a diet both adults, and children. And though there are many different ways of preparation of a salmon, the maximum quantity of useful substances remains at her roasting in a foil.

Caloric content of a salmon is twice higher than white fish. Meat of red fish is a digestible source of protein and irreplaceable amino acids, 100 g of a product contain to a half of standard daily rate of consumption of protein.

The advantage of a salmon for an organism is defined by her fats which consist of polyunsaturated fatty acids. They are easily acquired, and unlike animal fats are very useful, especially to prevention of formation of blood clots, cardiovascular diseases, to improvement of a blood flow on the smallest capillaries.

The regular use of a salmon improves work of a digestive tract, liver, a nervous system, elasticity of walls of vessels, increases resistance to infections. The salmon of weak salination contains substances, the warning thrombophlebitis (an inflammation and a vein thrombosis).

This fish improves mood and removes nervous tension, helps to recover quickly operability of a brain after tiresome work.

Advantage of a salmon for pregnant women that it is an irreplaceable source of protein for future child, and an omega-3 of fatty acids which participate in creation of a brain of a fruit.

At a regular lack of a diet of polyunsaturated fatty acids atherosclerosis, a pseudorheumatism, cancer, an immunodeficiency develop more often.

Except fat an omega-3 of the acids having antiinflammatory properties the salmon is rich with magnesium and therefore she can be useful in the prevention of attacks of bronchial asthma. According to scientists insufficiency of magnesium can be one of the provocative reasons of asthma.

According to some information the salmon positively influences the course of psoriasis, for work of a brain and eyes.

Fish is vitamin-rich And, B and D, fish oil is capable to reduce cholesterol of blood and to increase comprehensibility of protein. It is a lot of in a salmon of useful microelements, iodine and selenium are especially valuable to a human body.

Caloric content of a salmon makes 220 kcal on 100 g of a product.

Preparation of a salmon

On sale most often it is possible to meet the fresh and frozen salmon, and also light-salted and smoked – already ready to the use. The smell of fresh fillet should not have the expressed fish shade, the structure is fresher than fish elastic and elastic.

Preparation of a salmon does not belong to the category of difficult and labor-consuming procedures. Magnificent taste of fish remains also in simple dishes, and she is carried by right to fish delicacies.

It is possible to prepare a salmon on a grill, to bake in a foil. It is not recommended to fry this fish as in this case practically all useful substances will be destroyed. Here therefore judges of this fish prefer to smoke it or to salt. If the salmon is bought in shop in vacuum packaging, it can be stored up to 2 months from the moment of packaging. When packaging is opened – the period of storage is reduced to 1-1,5 days.

To prepare a light-salted salmon, it is necessary to cut her on fillet, to roll in each piece in salt and to put under oppression, shifting pieces during maturing for a uniform prosalivaniye, already in a day fillet is ready to the use, and does not demand additional culinary processing. The most difficult in preparation of a salmon of weak salination – to cut fillet. Such fish perfectly is suitable for salads, omelets, a canape.

To bake a salmon in an oven, fish clear of scales, undress on stakes, delete bones and roll in mix of fennel and salt. That fillet became impregnated better, allow it to stand about half an hour. Then fish is sprinkled juice of a fresh lemon, turned in a foil and put for 30 minutes in the oven warmed to 180 degrees. Such dish is very useful and can become decoration of any holiday table. High caloric content of a salmon in combination with gentle taste and aroma will satisfy the most exacting appetite.

Contraindications

The salmon is not recommended to eat if earlier on her allergic reactions were noted. Most often it happens if to use a salmon in whose preparation preservatives and dyes were used.