Salmon ridges

Atlantic salmon or salmon is considered one of the most common and widely used species of marine and lake fish in cooking, belonging to the genus Salmon. As a rule, salmon live in the waters of the Atlantic Ocean. Fish periodically enter rivers for spawning. In addition to oceanic salmon, lake salmon species exist.

Salmon belongs to important commercial fish, the meat of which is in great, and most importantly, constant demand among modern consumers. Currently, salmon are grown in captivity in specially created artificial reservoirs. It is worth noting that an ordinary buyer simply cannot distinguish the so-called "wild" salmon from fish grown in captivity.

In addition to the taste and consumer characteristics of salmon, it is worth paying special attention to the vitamin and mineral composition of fish. The chemical composition of salmon contains a colossal amount of various compounds of natural origin, which bring exceptional benefits to the human body. Trace elements contained in salmon have a unique rejuvenating effect on the human body.

In addition, regular consumption of salmon helps in the prevention and treatment of diseases of the cardiovascular system, improves the functioning of the brain, and also saturates the body with essential Omega-3 amino acids, which in turn maintain normal blood cholesterol levels. Salmon is a real find for foodies and fish lovers.

Almost all components of the fish can be used for culinary purposes. In addition to fish fillet, they use salmon ridges, from which you can make not a single tasty, and most importantly, nutritious dish. Salmon ridges are roasted, boiled, and baked and smoked. Smoked salmon ridges will be able to conquer even the most picky foodies with their magnificent taste.

The ear prepared by their salmon ridges will be a real decoration of both festive and everyday meals. Usually, not only salmon ridges are used to prepare ears, but also fish's head. Initially, fish broth is boiled from the ridges of salmon and head. Moreover, the fish head is previously thoroughly cleaned of the insides, eyes and gills.

To get a tasty ear after the head and ridge of the salmon have boiled, you need to pour out the first water and refill the pan, and then bring it to a boil again. After the water has boiled, a whole onion is added to the broth, as well as carrots, bay leaves and black peppercorns.

Broth based on the ridges of salmon and fish head is boiled for about 40 minutes over low heat. As time passes, the cooked salmon ridges and head are removed and the meat is separated from the bones. The fish meat thus obtained is added to the broth and continues to cook over a low heat.

At this time, roasting is prepared from chopped bulb onions and carrots, to which manka and fish broth are added. At the last stage of ear preparation based on salmon ridges, all the compound ingredients of the dish are mixed with each other and allowed to infuse. The ear from the salmon ranges is served with plenty of greens, which perfectly shade the taste of the fish.