Fish salmon (salmon)

Almost all seafood lovers unanimously argue that red fish tastes very pleasant in absolutely any form, speaking of it as a fish that cannot be spoiled. Indeed, it is good in all kinds: pickled, salted, smoked, fried. In addition, various media outlets do not cease to report the benefits of this exquisite product. But few people know, for example, that salmon and salmon are the same fish that differ solely in habitat.

The choice of fish salmon (salmon) should be approached with full responsibility, since not only taste and benefits for the body, but also possible harm depend on the freshness of the product. So, give preference to the thickest part of the carcass, because compared to the tail, it is much softer and more delicate. Fresh fish salmon (salmon) should have an orange-pink color, be not slippery to the touch and almost smell nothing. It is better not to store it, using it as food immediately after purchase. The calorie content of salmon (salmon) is quite small, so it can be consumed within reasonable limits without fear of extra centimeters at the waist.

If we talk about this seafood from a culinary point of view, then after heat treatment it practically does not decrease in size, and all the nutritional properties of salmon (salmon) and its attractive appearance are remarkably preserved. To prepare most dishes, culinary experts use the ready-made fillet or steaks of this fish, although it is quite possible to cook it whole. As a rule, salmon (salmon) fish is fried or baked in the oven.

Properly cooked fish salmon (salmon) will definitely become the main dish on the festive table. Rarely is an important event complete without this fish. Smoked or salted, she will always help out when suddenly guests appear on the doorstep: making sandwiches, rolls, toast with her is a matter of 5 minutes. Recipes for cooking this healthy seafood are found in kitchens of different peoples of the world. In Italy, salmon (salmon) are fried in batter, sushi is made of it in Japan, it is prepared under marinade in Finland, but pies and fish soup using this fish are popular in Sweden.

Salmon benefits (salmon)

The benefits of salmon (salmon) are, first of all, that this fish is rich in omega-3 fatty acids, thanks to which our body receives protection from the development of inflammatory processes. In addition, they are able to prevent the formation of blood clots and blood clots, which are the main cause of heart attacks.

It has been scientifically proven that one hundred grams of salmon contains the daily intake of vitamin E and half - the vitamins B12 and B6 necessary for a person, as well as niacin, magnesium and iron. The benefits of salmon (salmon) are obvious even in canned form, as it contains an increased amount of calcium.