Red Fish
Calories
146
–
Squi
19
–
Fats
12
–
Carb
0
Description
Cooking methods: Chinook salmon is ideal for soups, baking in foil, and gentle grilling. After defrosting, it can be used...
Cooking methods: Chinook salmon is ideal for soups, baking in foil, and gentle grilling. After defros...
Description
Cooking methods: Chinook salmon is ideal for soups, baking in foil, and gentle grilling. After defrosting, it can be used to make tartare or ceviche, but it's best to marinate the meat first to enhance its unrivaled flavor.
Healthy properties: Chinook salmon meat is considered particularly valuable due to its rich nutritional content, which ensures healthy human health.
Description: Chinook salmon is the largest salmon in the Pacific Ocean. Depending on habitat, some specimens can reach 150 cm (in North America) or even 180 cm (in Kamchatka). The record-breaking Chinook salmon was caught off the Russian coast: it measured 247 cm in length and weighed 61.2 kg. The average specimen ranges from 58 to 90 cm and weighs 4.5 to 22.5 kg. This fish is well camouflaged: its dark green back makes it difficult to spot in the water. Its scales are rounded with dark speckles from the spine to the lateral line, while its belly is almost white. Like other salmon, it changes color during spawning: the back becomes even darker, and the belly reddens. This appearance is less vibrant than the mating season "dressings" of pink and chum salmon.
Texture and Taste: Chinook salmon meat tastes similar to salmon or trout, but is lower in fat and calories.
Interesting Facts: Unlike other salmon, Chinook salmon have a black "gum" on their lower jaw. This is one of the most distinctive characteristics of this species.
Chinook salmon is called by different names depending on the country and people. The Russian name comes from the Itelmen word "chovuicha." The Itelmen are the indigenous people of Kamchatka. In America, the common name for Chinook salmon comes from the Chinook Indian tribe. In the US and Canada, this fish is also called king salmon, and in Japan, the "prince of salmon." This respect is no coincidence, as Chinook salmon has an excellent taste and surpasses most other salmon.
Chinook salmon undergo both river and sea stages during maturation. The fry spend their first year in freshwater, then migrate to the sea, where they grow and develop. To spawn, the fish return to their "native" river, the very place where they hatched. This life cycle allows the fish to develop the delicious, dense meat that only wild salmon can produce.
Description
Cooking methods: Chinook salmon is ideal for soups, baking in foil, and gentle grilling. After defrosting, it can be used to make tartare or ceviche, but it's best to marinate the meat first to enhance its unrivaled flavor.
Healthy properties: Chinook salmon meat is considered particularly valuable due to its rich nutritional content, which ensures healthy human health.
Description: Chinook salmon is the largest salmon in the Pacific Ocean. Depending on habitat, some specimens can reach 150 cm (in North America) or even 180 cm (in Kamchatka). The record-breaking Chinook salmon was caught off the Russian coast: it measured 247 cm in length and weighed 61.2 kg. The average specimen ranges from 58 to 90 cm and weighs 4.5 to 22.5 kg. This fish is well camouflaged: its dark green back makes it difficult to spot in the water. Its scales are rounded with dark speckles from the spine to the lateral line, while its belly is almost white. Like other salmon, it changes color during spawning: the back becomes even darker, and the belly reddens. This appearance is less vibrant than the mating season "dressings" of pink and chum salmon.
Texture and Taste: Chinook salmon meat tastes similar to salmon or trout, but is lower in fat and calories.
Interesting Facts: Unlike other salmon, Chinook salmon have a black "gum" on their lower jaw. This is one of the most distinctive characteristics of this species.
Chinook salmon is called by different names depending on the country and people. The Russian name comes from the Itelmen word "chovuicha." The Itelmen are the indigenous people of Kamchatka. In America, the common name for Chinook salmon comes from the Chinook Indian tribe. In the US and Canada, this fish is also called king salmon, and in Japan, the "prince of salmon." This respect is no coincidence, as Chinook salmon has an excellent taste and surpasses most other salmon.
Chinook salmon undergo both river and sea stages during maturation. The fry spend their first year in freshwater, then migrate to the sea, where they grow and develop. To spawn, the fish return to their "native" river, the very place where they hatched. This life cycle allows the fish to develop the delicious, dense meat that only wild salmon can produce.
FAO27
FAO21
FAO61
FAO31
FAO37
FAO57
FAO47
FAO88
FAO58
Чили
Турция
Китай
Индонезия
Бангладеш
Эквадор
Саудовская Аравия
Россия
Египет
