Canned pink salmon

A fairly large fish, which is called pink salmon, for many is one of the favorite species of aquatic inhabitants. In addition to tasty pink meat, the advantages of pink salmon include its low cost. In our country, you can find this sea fish both chilled and freshly frozen, smoked and salted. In addition, canned pink salmon is in constant demand, which, with this method of processing, does not lose its taste and utility.

The calorie content of canned pink salmon directly depends on whether it is made in its own juice or with the addition of vegetable oil or tomato paste. It is clear that in the second case, the nutritional value of the product will be significantly higher, so the first option is better suited for dietary nutrition, for example.

When buying this marine treat, be sure to pay attention to the place of production of the product, because processing enterprises, which are located in central Russia, use frozen raw materials in the production of canned food. It is better to purchase canned pink salmon made in the Far East, that is, where this fish is caught.

Another important criterion when buying canned food with pink salmon is the time of its manufacture. Remember that the mass catch of this species of sea fish occurs exclusively from June to August. Accordingly, if, for example, September is listed on the jar, this means that the canned food is made of pink salmon, which spawns at that time, and its meat is less nutritious and not so tasty.

If you decide to buy canned pink salmon in your own juice (and this is the most useful option), be sure to shake the jar. In response, not bursts should be heard, but silence, since apart from a piece of pink salmon and a small amount of salt, nothing is included in the composition of this product. The calorie content of canned pink salmon in its own juice is 136 kcal per 100 grams.

Regarding culinary use, we can say that a considerable number of a wide variety of dishes can be prepared from canned pink salmon, the assortment of which depends only on the creativity and imagination of the cook. Numerous salads, such as "Mimosa, " are considered the most common. In addition, cutlets, unsweetened puff cakes or pies with this fish can be made. Often canned pink salmon is added to the first dishes. In general, they use it, so to speak, at their discretion.