More expensive, but tastier. How is wild salmon different from salmon?

The fact that fish is healthy and tasty has not been disputed by anyone for a long time. However, we need to figure out one more thing: which fish among the fish is tastier than others, which one is worth choosing. To make the choice easier, it is useful to compare a pair such as chinook and salmon.

Features of king salmon

But before you directly compare these types, it is useful to find out what they are. Chinook salmon is the most great view in an extensive genus of Pacific salmon. Such a fish very actively resists fishermen trying to pull it ashore (which is not surprising given such a large mass). This circumstance, together with an excellent culinary assessment, has made Chinook salmon in demand in both sport and non-professional fishing. The fish does not live long, from 4 to 8 years, which is associated with a violent hormonal upheaval during spawning.

You can meet Chinook salmon only in cold sea ​​waters. Vessels departing for king salmon go to:

• Barencevo sea;
• some areas of the Arctic Ocean;
• Sea of ​​Okhotsk;
• area of ​​the Commander Islands and Kamchatka.

It is also caught near the Aleutian Islands, along the northern coast of Japan, and off the coast of Alaska. Due to the poor food supply in fresh water bodies, fish are simply forced to go to the open sea to gain “fat.” To adapt to such a changing regime, Chinook salmon have developed a mechanism that allows them to survive in fresh and salt water.

This fish is lower in calories than salmon and is somewhat better suited for dietary nutrition and gentle diets. Chinook salmon is not only salted, but also boiled, including steamed, stewed, and baked. It is recommended to use it in salads, sandwiches and light snacks. Chinook salmon caviar, which is famous for its bitter taste, deserves special attention. Both caviar and king salmon meat contain valuable microelements, fatty acids, ascorbic and folic acid.

Chinook salmon is rich in protein: per 100 g of pulp there are 20 g of protein components. Systematic consumption of such fish allows you to compensate for the lack of all essential vitamins and microelements. It is not customary to bake whole chinook salmon in the oven; it is usually divided into smaller parts. For dressing, soy sauce is most often used and olive oil. At home, you can make stuffed and salted chinook salmon very tasty.

King salmon should only be fried in a well-heated frying pan. If it is not hot enough, the pores will not be sealed with a golden brown crust, the juice will leak out and the dish will be irrevocably dry. Moreover, too long a heat treatment is undesirable. Chinook salmon's rich natural flavor means it should be cooked with only a moderate amount of seasoning.

What can you say about salmon?

This type of fish is also part of the salmon family. But it no longer inhabits Pacific Ocean, and the seas belonging to the Atlantic basin. Quite often, fishermen manage to catch salmon in fresh waters.Atlantic salmon meat contains the following valuable components:

• a nicotinic acid;
• tocopherol;
• carotene;
• vitamin D;
• phosphorus;
• fluorine;
• potassium.

Atlantic salmon fat is mixed with its meat. If the product is stored for a long time, it becomes bitter and unpleasant in taste. But fresh specimens of such fish are deservedly popular. Therefore, the differences in her assessments are not surprising. Those who have tried the quality product speak enthusiastically about the salmon.

This type of fish can easily be combined with the most different vegetables. Therefore, it is often used in fish salads and sushi. Additionally, salmon is used as a component:

• fish soups;
• pizza;
• omelettes;
• sauces;
• light snacks.

In any of these dishes, fish can be present in salted, fresh, and even smoked form. Salmon is often smoked or grilled. But you shouldn’t chase too much after original tastes.

After all, the meat of this fish is tender, and prolonged exposure to heat can destroy it. In addition, you may be afraid of losing beneficial properties.

Which fish tastes better?

There is no exact and unambiguous answer to this question. Both fish are very enjoyable from a culinary standpoint. Much depends on the form in which salmon or chinook is used and how long it has been stored. The meat of both fish definitely has a positive effect on health. But it is important to understand that overindulgence in these products can be harmful.

To find out which is tastier: Chinook salmon or salmon, see the following video.

Material from Wikipedia - the free encyclopedia

The largest of the Pacific salmon. The average size of the running chinook salmon is 90 cm. In American waters, chinook salmon reaches a length of 147 cm. In the Kamchatka Territory, the species reaches a length of 180 cm or even more. A case of Chinook salmon weighing 61.2 kg was recorded.

Americans call Chinook salmon by their Indian name - Chinook or king salmon- king salmon, and the Japanese awarded her the title of “prince of salmon.”

In Asian waters it lives in the Anadyr River, Kamchatka, Commander Islands, Amur and northern Hokkaido. Along the American coast it is distributed from southern California to Kotzebue Sound in Alaska, including the Aleutian Islands, and in the Arctic to the Coppermine River. It is most numerous in the rivers of British Columbia (Canada), Washington State (USA), as well as in the Sacramento River (California).

Appearance

The back, dorsal and caudal fins are covered with small roundish black spots. Chinook differs from other salmon in the large (more than 15) number of gill rays. The mating plumage is less pronounced than that of fish such as chum salmon and pink salmon, and only the male becomes blackish during spawning, with red spots. Small chinook salmon can be confused with coho salmon, but chinook salmon are characterized by black gums on the lower jaw, and small dark spots cover not only its back and caudal peduncle, but also both blades of the caudal fin.

Spawning

To spawn, Chinook salmon enter large rivers, along which it often rises over enormous distances (up to 4 thousand kilometers). Spawns in June - August, in rivers North America- also in autumn and winter. Chinook salmon spawn throughout the summer. The mighty fish is not afraid fast current(1-1.5 m/sec) and knocks out spawning holes in large pebbles and cobblestones with its tail. The female lays up to 14 thousand eggs, larger than those of chum salmon. The fry that emerge from the eggs remains in the river for quite a long time (from 3-4 months to 1-2 years), like the red fry; some of them, especially males, mature there, reaching a length of 75-175 mm at 3-7 years of age. There is a dwarf form, represented only by males, which reach sexual maturity without going to sea with a length of 10-47 cm at 2 years of age and participate in spawning along with anadromous males. True residential forms are also found in American rivers. In the Columbia River, Chinook salmon come in two forms—spring and summer.

The timing of spawning in these forms is hereditary. Chinook salmon live in the sea from 4 to 7 years. This is a rather cold-loving species and feeds preferably in the waters of the Bering Sea adjacent to the ridge of the Commander and Aleutian Islands. Juveniles in the river feed on aerial insects and their larvae, crustaceans and juvenile fish. In the sea, the diet of Chinook salmon consists of planktonic crustaceans, small fish and squid.

Valuable fishery object.

The taste of Chinook salmon meat has been famous for a long time. S.P. Krasheninnikov, a researcher of Siberia and Kamchatka, wrote: “Of the fish there, there is no similar taste to it. The Kamchadals reverence the declared fish so highly that the first caught fish, after being baked on the fire, is eaten with great joy.”

Lake Washington Ship Canal Fish Ladder pamphlet - ocean phase Chinook.jpg

Male ocean phase Chinook

Lake Washington Ship Canal Fish Ladder pamphlet - male freshwater phase Chinook.jpg

Male freshwater phase Chinook

Chinook salmon, Oncorhynchus tshawytscha.jpg

School of Chinook salmon

Sportfishing for Chinook salmon..jpg

Sportfishing for Chinook salmon

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Notes

Links

• Nikolsky G.V., Private ichthyology, 3rd ed., M., 1971; Animal life, vol. 4, part 1, M., 1971; Smirnov A.I., Biology, reproduction and development of Pacific salmon, M., 1975.

Excerpt characterizing Chinook salmon

There was nothing scary or abrupt in this relatively slow awakening.
His last days and hours passed as usual and simply. And Princess Marya and Natasha, who did not leave his side, felt it. They did not cry, did not shudder and Lately, feeling this themselves, they no longer walked after him (he was no longer there, he had left them), but after the closest memory of him - his body. The feelings of both were so strong that the external, terrible side of death did not affect them, and they did not find it necessary to indulge their grief. They did not cry either in front of him or without him, but they never talked about him among themselves. They felt that they could not put into words what they understood.
They both saw him sink deeper and deeper, slowly and calmly, away from them somewhere, and they both knew that this was how it should be and that it was good.
He was confessed and given communion; everyone came to say goodbye to him. When their son was brought to him, he put his lips to him and turned away, not because he felt hard or sorry (Princess Marya and Natasha understood this), but only because he believed that this was all that was required of him; but when they told him to bless him, he did what was required and looked around, as if asking if anything else needed to be done.
When the last convulsions of the body, abandoned by the spirit, took place, Princess Marya and Natasha were here.
– Is it over?! - said Princess Marya, after his body had been lying motionless and cold in front of them for several minutes. Natasha came up, looked into the dead eyes and hurried to close them. She closed them and did not kiss them, but kissed what was her closest memory of him.
“Where did he go? Where is he now?..”

When the dressed, washed body lay in a coffin on the table, everyone came up to him to say goodbye, and everyone cried.
Nikolushka cried from the painful bewilderment that tore his heart. The Countess and Sonya cried out of pity for Natasha and that he was no more. The old count cried that soon, he felt, he would have to take the same terrible step.
Natasha and Princess Marya were also crying now, but they were not crying from their personal grief; they wept from the reverent emotion that gripped their souls before the consciousness of the simple and solemn mystery of death that had taken place before them.

The totality of causes of phenomena is inaccessible to the human mind. But the need to find reasons is embedded in the human soul. And the human mind, without delving into the innumerability and complexity of the conditions of phenomena, each of which separately can be represented as a cause, grabs the first, most understandable convergence and says: this is the cause. In historical events (where the object of observation is the actions of people), the most primitive convergence seems to be the will of the gods, then the will of those people who stand in the most prominent position. historical place, – historical heroes. But you just have to delve into the essence of each historical event, that is, into the activity of the entire mass of people who participated in the event, in order to make sure that the will of the historical hero not only does not guide the actions of the masses, but is itself constantly guided. It would seem that it is all the same to understand the significance of the historical event one way or another. But between the man who says that the peoples of the West went to the East because Napoleon wanted it, and the man who says that it happened because it had to happen, there is the same difference that existed between the people who argued that the earth stands firmly and the planets move around it, and those who said that they do not know what the earth rests on, but they know that there are laws governing the movement of it and other planets. There are no and cannot be reasons for a historical event, except the only reason for all reasons. But there are laws that govern events, partly unknown, partly groped by us. The discovery of these laws is possible only when we completely renounce the search for causes in the will of one person, just as the discovery of the laws of planetary motion became possible only when people renounced the idea of ​​\u200b\u200bthe affirmation of the earth.

In the Amur, on the northern coast of Hokkaido, along almost the entire American coast, as well as in the Sacramento River, Chinook salmon are found - a fish that the Americans call “king salmon” and the Japanese call “salmon prince”.

It has paired almost black fins, a light grayish belly and sides, and there are small dark spots on the back.

During spawning, the male turns a darker color and is covered with reddish spots. In our country, Chinook salmon enter the river beds of Kamchatka to spawn, but due to their small numbers, they are not of interest for large-scale fishing.

Like all Pacific species, king salmon spawn only once in their entire lives. At this time, Chinook salmon are able to overcome enormous distances, reaching in some cases up to four thousand kilometers. The diameter of its light red eggs with an orange tint reaches seven millimeters. Spawning for this fish continues throughout the summer. Being quite powerful, she is not afraid of fast currents. With its tail, the Chinook salmon makes spawning holes in cobblestones and large pebbles.

The female is capable of laying up to 14 thousand eggs. The hatched fry remain in the river for quite a long time, almost up to two years. Some of them, mostly males, mature there, reaching three years old up to one hundred centimeters long.

The juveniles of this fish live in big rivers, feeding mainly on insect larvae and crustaceans. In the sea, Chinook salmon eat small fish, crustaceans and squid.

Everywhere, Chinook salmon are a desirable target for fishing. Her English name“King Salmon” fully corresponds to its essence. It combines all those qualities that true lovers of real fishing prefer: it sometimes has simply gigantic dimensions and exceptional power.

According to fishermen, it is very secretive and capricious in its bite, so it is not easy to catch. This is especially noticeable in small rivers, where this large salmon, caring for its safety, chooses places that are quite difficult for fishing for passages and stops. Therefore, in order to feel its bite, you need to suffer quite a bit, but for passionate fishermen this increases the interest and sportiness of this fishing.

The most delicious, as, indeed, among all representatives, is considered to be the meat of individuals caught during their spawning season. This is explained by the fact that at this time the Chinook salmon are not yet exhausted due to the upstream journey and therefore have not lost weight.

Its raspberry-reddish meat is very similar to salmon, but it has less fat. Because of this, it is a desirable delicacy on any table. Lightly salted chinook fish is considered especially tasty, which is consumed not only as an independent and very delicious cold snack, but also as an ingredient in salads. In California, it is baked on hot bricks and served as a specialty in many restaurants. In our country it is very popular as a fish for smoking: it is used to make delicious balyk or smoked fillet.

From the review you will learn about its beneficial properties and to whom it is contraindicated, about taste qualities and appearance, about the price and where it lives, as well as some recommendations for choosing fish, based on our own experience, a little general information and of course a lot of delicious photos.

And so let's get started.

Smoked Chinook salmon I tried it relatively recently, after which it became a frequent guest on our table.

Chinook salmon is considered not only the largest salmon, but also the largest freshwater fish in the north-east. Chinook salmon, which is caught in Kamchatka, usually weighs from 6 to 17 kg, and its size usually ranges from 75 to 105 cm.

Appearance

In the shops of our city, smoked chinook salmon can be purchased whole or a small piece.

Leather The fish is covered with small scales, they are quite dense and can be easily separated if desired.

Chinook salmon meat red-orange in color, incredibly tasty, fatty and filling.

Taste this fish can be compared to trout or salmon. The fish is not bony, but sometimes bones are found.

Calorie content chinook salmon is 148.4 kcal.

Beneficial features chinook salmon

Chinook salmon meat contains vitamins PP, PP, C, B1, B2. It contains zinc, fluorine, chromium, nickel, molybdenum, chlorine, phosphorus, sodium, magnesium, iron, calcium, potassium, and unsaturated fatty acids. It is they, in combination with existing proteins, that have a beneficial effect on metabolism in the human body.

The most beneficial in Chinook salmon are eicosapentaenoic and docosahexaenoic acids. They reduce the possibility of developing angina pectoris and protect blood vessels from atherosclerosis. Improve brain function, reduce heart rhythm disturbances, the risk of heart attacks and strokes. In old age they help avoid depression and senile dementia.

Harm

Chinook salmon is an allergen, but causes allergic reactions in 1 case out of 250.

Modern research suggests that farmed red fish can be truly dangerous, as it contains significantly more toxic substances than in wild salmon. Also, the amount of harmful substances increases in fish with age, and in the meat of many predatory fish accumulates great amount mercury, the older the fish, the more mercury.

Even though I live on Far East, in a region rich in fish, chinook salmon is still brought to us from another region, since lives she in Kamchatka, in the Anadyr River, in the Amur .

Price for 1 kg. smoked fish is 1200 rubles. To be honest, it’s expensive, but sometimes you really want to treat yourself to something tasty.

The average size of the running chinook salmon is 90 cm. In American waters, chinook salmon reaches a length of 147 cm. In the Kamchatka Territory, the species reaches a length of 180 cm or even more. A case of Chinook salmon weighing 61.2 kg was recorded.

Americans call Chinook salmon by their Indian name - chinook or king salmon- king salmon, and the Japanese awarded her the title of “prince of salmon.”

In Asian waters it lives in the Anadyr River, Kamchatka, Commander Islands, Amur and northern Hokkaido. Along the American coast it is distributed from southern California to Kotzebue Sound, including the Aleutian Islands and in the Arctic to the Coppermine River. It is most numerous in the rivers of British Columbia, Washington, and the Sacramento River.

Appearance

The back, dorsal and caudal fins are covered with small roundish black spots. Chinook differs from other salmon in the large (more than 15) number of gill rays. The mating plumage is less pronounced than that of fish such as chum salmon and pink salmon, and only the male becomes blackish during spawning, with red spots. Small chinook salmon can be confused with coho salmon, but chinook salmon are characterized by black gums on the lower jaw, and small dark spots cover not only its back and caudal peduncle, but also both blades of the caudal fin.

Spawning

To spawn, Chinook salmon enter large rivers, along which they often ascend enormous distances (up to 4 thousand kilometers). Spawns in June - August, in rivers of North America - also in autumn and winter. Chinook salmon spawn throughout the summer. The powerful fish is not afraid of fast currents (1-1.5 m/sec) and uses its tail to knock out spawning holes in large pebbles and cobblestones. The female lays up to 14 thousand and larger eggs, like those of chum salmon. The fry that emerge from the eggs remains in the river for quite a long time (from 3-4 months to 1-2 years), like the red fry; some of them, especially males, mature there, reaching a length of 75-175 mm at 3-7 years of age. There is a dwarf form, represented only by males, which reach sexual maturity without going to sea with a length of 10-47 cm at 2 years of age and participate in spawning along with anadromous males. True residential forms are also found in American rivers. In the Columbia River, Chinook salmon come in two forms—spring and summer.

The timing of spawning in these forms is hereditary. Chinook salmon live in the sea from 4 to 7 years. This is a rather cold-loving species and feeds preferably in the waters of the Bering Sea adjacent to the ridge of the Commander and Aleutian Islands. Juveniles in the river feed on aerial insects and their larvae, crustaceans and juvenile fish. In the sea, the diet of Chinook salmon consists of planktonic crustaceans, small fish and squid.

Valuable fishery object.

The taste of Chinook salmon meat has been famous for a long time. S.P. Krasheninnikov wrote: “Of the fish there, there is no similar taste to it. The Kamchadals reverence the declared fish so highly that the first caught fish, after being baked on the fire, is eaten with great joy.”

Notes

Links

• Nikolsky G.V., Private ichthyology, 3rd ed., M., 1971; Animal life, vol. 4, part 1, M., 1971; Smirnov A.I., Biology, reproduction and development of Pacific salmon, M., 1975.

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See what “Chinook” is in other dictionaries:

CHINOOCH- the largest and fattest of the Pacific salmon; its weight reaches 25 kg, and usually in catches from 5.5 to 17 kg. It is mined in summer off the coast of Kamchatka and off the Okhotsk Ayan coast; By appearance Chinook salmon is similar to salmon. In fresh and salted chinook... ... Concise Encyclopedia household

Dictionary Ozhegova

CHINOOCH, and many others. and, ych and CHINOOCH, and, plural. and, to her, wives. Far Eastern fish family. salmon | adj. chinook, oh, oh. Ozhegov's explanatory dictionary. S.I. Ozhegov, N.Yu. Shvedova. 1949 1992 … Ozhegov's Explanatory Dictionary

Fish of the Pacific salmon family. Dictionary of culinary terms. 2012… Culinary dictionary