Chinook fish

The taste and parameters of chinook salmon fish - the largest representative of salmon - are known and highly valued around the world. Almost every fisherman dreams of catching this inhabitant of sea and ocean waters. Not in vain, the Americans even awarded the chinook fish the proud title of "salmon king, " while the inhabitants of the land of the rising sun call her the "prince of salmon. "

Chinook salmon are the largest fish from Pacific salmon. On average, the length of the fish is 90 centimeters, while in American waters you can even find one and a half meters of chinook salmon. By the way, there is a known case when a giant fish was caught, the mass of which exceeded 61 kilograms. The calorie content of chinook salmon is about 148 kcal per hundred grams of fish meat.

This prominent and swift fish is distinguished by its large head and strong torpedo-shaped body. In the sea, its color cannot be called catchy: the dark back of chinook salmon casts an olive-greenish tint, its belly and sides are silver, on which minor dark spots are visible slightly above the lateral lines. The head from the body of the chinook salmon fish is visually separated by a characteristic dark strip.

It is noteworthy that along with the rest of the relatives of the salmon breed, chinook fish acquire a special mating "outfit": the body of the fish becomes red-brown during spawning, while its back is painted black. Small young chinook salmon can be confused with coho salmon, but it is given out by black gums on the lower jaw and small dark spots on the back and tail fin.

Chinook fish meat is distinguished by a bright crimson-red shade, it is quite fatty (about 8 percent), and resembles salmon in its gastronomic qualities. However, due to the increased nutritional value and calorie content, chinook meat is valued much higher than the meat of its relatives.

The chinook fish is especially tasty. It is most often used as a component for salads or consumed as an independent cold snack. Unusually appetising balyk is made from this red fish, as well as a layer of smoked (smoked fillet). In many California restaurants, hot-brick baked chinook is served as the establishment's signature dish.

To date, chilled and frozen, salted and smoked chinook fish are on sale. It is quite easy to make unusual boiled and fried dishes from it. By the way, smoked and low-salted chinook salmon is mainly used, like salmon (for salads and sandwiches), canned is often served with mayonnaise (as a snack), and salted is first soaked, after which it is boiled and also used as a snack.