Chum salmon fish: benefits and harm to the body

Keta is a bright representative of the genus salmon. It is valued for tender meat and equally tasty caviar. It belongs to migratory fish, as its main habitat is sea water, but it spawns into river mouths for spawning. Chum has several species and even races. Despite the variety, outwardly, the fish practically do not differ from each other, have a similar character and range. The only exception to the rule is the Sakhalin type.

What does chum look and where does it look

Keta is a marine individual, therefore, its color is usual for such inhabitants. The body of the fish has a silver color of scales, sometimes with a blue tint or tint. On the back they are slightly darker and brighter, on the stomach they are lighter. This allows the representative of the salmon family to disguise themselves well from enemies and go unnoticed while hunting for prey. We note the main features of chum salmon:

• elongated, slightly elongated, rather massive body;
• pulled laterally, pressed body;
• the presence of feathers on the fins, shifted to the tail;
• lack of dark spots in the mouth and stripes;
• wide jaw with underdeveloped teeth;
• large cone-shaped head;
• medium-sized scales on the body;
• large tail with a solid fin that does not have a notch.

Worth to know! During spawning, chum salmon completely changes its appearance. The body is compacted, expanded, increases in size. A hump forms on the dorsal part of the body. The jaws and even the teeth become longer, which are lengthened and slightly bent.

During spawning, the fish completely changes its color. Instead of silverfish, you can see brown, green, yellow or even olive representatives of salmon. On its sides there are stripes of crimson or lilac color, but with time they darken.

Individual individuals reach large sizes, the length of which reaches 80 cm, and the weight can go over the bar of 10 kg. According to official information, the maximum size of chum salmon is 1.5 m, weight - 16 kg. But it is rarely possible to catch such a fish. Typically, spawning fish are no more than 60 cm in length. It is worth noting that in summer its size is smaller than in winter.

Area

Keta prefers salty sea water, so you will not find it in fresh waters. Its main range is the seas and oceans or coastal zones. The main “domicile” region is the Pacific Ocean. It is not for nothing that they call a walk-through individual. At the time of spawning, she leaves the usual salt water and goes into fresh rivers, usually looking for those estuaries from which she came from fry. She does not like depth, so rarely when she swims deeper than 10 m.

Ichthyologists noted that only the chum has the most extensive range. In our country, it is bred in artificial pools designed specifically for valuable fish species.

Kinds

As we said earlier, chum salmon are divided into races: autumn and summer. The difference between them is in the timing of spawning, fertility and size. Autumn fish spawns in the fall. Caviar throwing begins in September and ends in November. The fish of this race is larger, its weight reaches 20 kg, and its length exceeds 100 cm. It travels long distances - up to 2000 km, which cannot be said about summer. It is clear that such a race is more valuable for fishing.

Summer chum spawning occurs in August and ends in September. It has a small size, rarely exceeding a length of 50 cm.

Ichthyologists have identified two forms of fish: Asian and North American.

Depending on the range, the fish is divided into 3 species:

• northern;
• Amur;
• Okhotsk Sea.

There is also the Sakhalin type, which we have already described above.

It is worth knowing that, having turned from a fry into a mature individual, the fish go into salt water for several years and increase their mass there. First, they adhere to secluded places near the coast, and then, having reached a length of 35 cm and having gained a little strength, they go on a “journey” in search of plentiful food. Such migrations in chum salmon can last quite a long time - up to several years. But it cannot be said that the fish is lonely and swims by itself. It gathers in numerous flocks, which can be quite dangerous, especially during the spawning period.

If zooplankton, larvae and the remains of dead fish are enough for a young individual, then adult chum salmon require more nutritious food, which can be small fish, such as herring or smelt, crustaceans, mollusks, etc. The average lifespan is 7 years.

What is the difference between chum salmon and pink salmon?

Pink salmon, like chum salmon, belongs to the salmon family. She has a light shade of scales with a bluish tint. During the spawning period, she, like her "brother", changes color. A characteristic feature is the presence of dark spots on the back and tail.

It is small in size. Pink salmon meat is denser and more fat than chum salmon, which is explained by its diet. It is plentiful and more high-calorie, although it does not reach large sizes.

We highlight the main differences between the two types:

1. Sizes: chum is larger than pink salmon.
2. Color: chum salmon has a silver tint, pink salmon has a light shade of bluish.
3. Sizes of scales: pink salmon has smaller scales compared to chum salmon.
4. Meat: in pink salmon, it is fatter and denser, but in chum salmon, it is more tender.
5. The size of the eggs: in chum, they are larger than in pink salmon, and brighter.
6. The value of caviar: pink salmon is considered more saturated and tender, therefore it is valued higher.

Composition and calorie content

The usefulness and value of any product is due to its composition. In the meat of chum salmon, a sufficient amount of minerals, vitamins, acids necessary for the human body, as well as macro- and microelements.

Of the vitamins, it is worth highlighting the groups:

• A;
• PP;
• FROM;
• IN;
• E and others

It is important that the fish contain omega-6 and -3 acids, which can slow down the aging and wear of the body, and also support the normal functioning of individual organs.

I would especially like to highlight the following substances present in meat:

• iron;
• selenium;
• magnesium;
• potassium;
• phosphorus;
• zinc;
• molybdenum;
• fluorine, etc.

Calorie chum low. There are only 127 kcal per 100 g of product. But calorie content may vary depending on its preparation. So, for example, in salted, it will be equal to approximately 184 kcal, and in fried, it will already increase at times and will be equal to 225 kcal. This is necessary for those people who are watching their figure and being overweight.

In addition, energy utility is quite high:

• protein - 19 g;
• water - 74 g;
• fat - 5.5 g.

Useful properties of chum salmon fish

General benefit

Ketu can be safely classified as a dietary product in which carbohydrates are completely absent, but there is a lot of protein. Useful meat for those who, due to health reasons, impose restrictions on food intake.

We highlight the main advantages of chum meat:

1. Stimulates the functioning of the brain and central nervous system.
2. It contains antioxidants, therefore it has a rejuvenating effect on the body, which undoubtedly leads to an improvement in the structure of hair, nail plates and skin.
3. Beneficial effect on the work of the cardiovascular system.
4. Improves the visual function of a person.
5. Thanks to phosphorus strengthens teeth, bones, hair and nails.
6. Increases hemoglobin, therefore it is useful for patients with anemia.
7. Helps the body cope with infectious, colds and other infections and harmful bacteria.
8. Improves the metabolic process in the body.
9. It is recommended for the prevention of thrombosis and atherosclerosis.
10. It cleanses the body from slagging and unnecessary cholesterol.
11. It improves the general condition, which entails raising the mood and well-being, relieves stress.
12. Cleanses the liver and helps organ cells recover faster.
13. Positive effect on reproductive functions.

Here, only a part of the properties useful and important for humans is listed, but there are much more. Therefore, we will consider separately for each group.

For women

Chum meat and especially its caviar will bring a second youth to the woman. They will rejuvenate the skin, restore lost shine of hair and nails. If you take into account the fact that the fish is low-calorie, then you should not be afraid for extra pounds and a damaged figure.

An important factor for women will be that omega acids, known for their ability to slow down aging and rejuvenate the body, are present in fish meat. Due to the presence of methionine, the work of the intestines and liver improves, as well as depressive states are relieved, mood improves.

Keta caviar containing vitamin E is also beneficial for women, thanks to which it is possible to establish reproductive functions. It is known that it helps with infertility, which is especially important for those who want to have children.

For men

For the strong half, especially for athletes, chum salmon will have a beneficial effect on muscle mass. Due to the content of a sufficient amount of protein in it, the muscles get stronger and increase in size. With various ailments, the fish is able to quickly put a person on his feet, which is especially important for men.

Nutritionists consider fillet of chum salmon to be an ideal product for maintaining normal functioning of the heart and blood vessels. Thanks to omega-3 and -6 acids, as well as magnesium, fish can reduce the risk of stroke and heart attack.

For men, not only meat, but also caviar will be useful, since it is considered an indispensable aphrodisiac that can help with sexual impotence.

During pregnancy

Chum is on the list of approved fish for pregnant women. Thanks to the composition, you can restore strength and give the fetus everything necessary for proper development. Thanks to valuable elements, such as omega-3, immunity is increased, bones are strengthened. The substances contained in the fish are vital for the unborn baby for the proper formation and functioning of the brain and nervous system. Scientists have proven that children born to women who ate red fish during pregnancy are ahead of their peers in the development.

But it must be remembered that salted, dried or smoked fish will not bring as much benefit as baked or steamed cooked can give. Canned foods are also allowed, provided that they are of excellent quality.

When feeding

It is known that during lactation, i.e. after childbirth, a woman has a protein deficiency in her body. And since red fish is easily absorbed by the body, it is possible to fill the deficit of useful elements in a short time.

For the baby, the valuable nutrients contained in the meat of the fish will be not only useful, but also necessary. Thanks to iodine, selenium, calcium and phosphorus, the child’s skeleton will strengthen, cerebral blood supply will improve, and sleep will normalize. In other words, the fish fillet will allow the mother herself to regain her strength, and the baby - quickly grow and actively develop.

Before adding chum to your diet, you need to monitor the reaction of the baby. If he does not have signs of an allergy, then you can use the fish delicacy in moderation. It is clear that it is better to refuse smoked or salted chum salmon or take it in small doses. It is better to eat boiled, baked or steam fish.

For kids

It is good for children to give chum. The composition of meat includes all the necessary elements and minerals that are useful for the child. So, thiamine, contained in fish fillet, activates the brain, increases efficiency and immunity. Thanks to phosphorus, bone tissue is strengthened. Vitamin A, which is sufficient in fish, improves vision.

Regular consumption of fish enhances the body's resistance to various harmful bacteria and infections, including colds.

When losing weight

People who want to remove extra pounds can boil chum salmon or steam it. With the latter cooking method, the meat will become juicy and very tender. To give a piquant taste, it is best to use fresh lemon juice and herbs. You can bake fish by putting all of the listed ingredients in foil. It will take half an hour for the baked fish to be ready.

Nutritionists say that seafood is not only useful, but also necessary to reduce excess weight. Keta is included in the list of allowed foods for weight loss due to its low calorie content and fast digestibility of meat.

With pancreatitis

A patient with pancreatitis should be wary of eating seafood. It is forbidden to eat them in any form during an exacerbation of the disease! But during the period of remission, it is allowed to introduce into the diet fish of moderate fat content, to which chum salmon belongs. It should not be consumed constantly, despite its valuable qualities. It’s better to indulge yourself in small pieces of delicacy less often than to suffer from unbearable pain after a month.

With gastritis

Ketu is not recommended for gastritis. But if you reconsider the method of cooking meat, then you can eat it a little. You can’t eat fillet cooked in batter or boneless before frying. This is especially true for patients with diabetes. But boiled, baked in foil or steamed cooked fillets are allowed to take patients with gastritis, but not during the period of exacerbation.

Is chum salmon caviar useful

It is undoubtedly useful. Such a delicacy is a storehouse of minerals, macro- and microelements, vitamins, acids important for humans. We list only some important properties of caviar for humans:

• replenishes and saturates the body with the necessary substances;
• stimulates brain activity, improves memory;
• removes harmful cholesterol, and also eliminates toxins;
• accelerates tissue healing processes at the cellular level;
• normalizes pressure;
• prevents thrombosis, strengthens the walls of blood vessels;
• helps to establish heart activity;
• prevents the formation and development of cancerous tumors;
• regulates blood sugar;
• prevents varicose veins;
• accelerates the healing of wounds, abrasions, cuts, etc. on human skin;
• strengthens bone tissue;
• possesses other useful properties due to its valuable composition.

How to salt

We offer the simplest recipe. We need caviar of chum salmon, which is previously extracted from the carcass. In film bags placed eggs. They should be taken from there. To do this, rinse the bags in chilled water. It must be salty, as eggs can harden in fresh fluid. Take 30 g of salt per liter. After rinsing, rub the film with our hands so that it rolls in the palms, and tear it. Remove the eggs into a separate bowl.

Now we begin to prepare the brine. We need 200 ml of heated water, but not hot, but warm! Mix it with salt. The amount of salt is individual. To check the readiness of the brine, you can throw a small peeled potato there. If it comes up, then there is enough salt.

Pour caviar with a brine and leave it to salt. Salting will require at least 3 hours. After the time, we drain the liquid. We prepare another brine, similar to the previous one, and wash the eggs with it. We sterilize the jars with lids and put caviar in them. It is better to use glass containers. Pour the eggs with vegetable oil (150 ml), close the lids and send them to the refrigerator for storage.

Harm and contraindications

Fish has practically no contraindications, however, people prone to allergies should be treated with caution or completely excluded it from their diet. For example, if a reaction to protein or specifically to seafood has been noticed. You should not use chum, if there are individual signs of intolerance to the product.

Fried fish in oil is contraindicated in patients with problems with blood vessels, heart, liver or kidneys. It is better to boil meat or steam. So it will also be tasty, and most importantly - safe.

How to choose and store

For inexperienced buyers, there are some tips for choosing the “right” chum carcass. It is not so easy to distinguish it from cheaper varieties of fish, such as pink salmon, so it is worth taking the advice of professionals so as not to be deceived by unscrupulous sellers.

1. Chum salmon are much larger than pink salmon in size and weight. If the average weight of the latter is only 3 kg, then the chum will have 5-6 kg or more.
2. The meat of a fresh young chum salmon is always bright pink.
3. If possible, you need to smell the meat. Fresh aroma of fish will indicate that the chum salmon was caught recently.
4. It is worth paying attention to the eyes. They should not be muddy.
5. It is undesirable to choose a carcass with bruising, spots or abrasions.
6. You need to try to check the elasticity of the meat. If when you click on the carcass the dent quickly disappears and the body of the fish takes its original form, then you can take it. If the dent remains, then the chum salmon is not the first freshness.
7. Fresh chum has a slippery body surface.

Storage

Depending on the condition of the fish, different storage options are used.

Fresh
Fresh chum salmon can be stored in the refrigerator for no more than two days, then something urgently needs to be cooked from it, otherwise the fish will disappear. Before sending it to storage, it is necessary to carry out preparatory work, which includes cleaning from scales and removing entrails. Then rinse the fish thoroughly, dry it with paper towels, put it in a separate bowl and cover with a lid. You can use cling film or a clean plastic bag. Preservative for storage may be the salt or juice of fresh lemon.

Salty
Salted chum salmon can be stored at home much longer than fresh. For example, the shelf life of salted fish is 3 days, and for salted sealed in vacuum - 1 month. 30 days allowed to store highly salted fish.

To extend the shelf life of chum salmon, you can use vegetable oil in which to place pieces of fish or a whole carcass. Then the term will increase to 3 months.

You can salt the fish yourself, using all the rules and precautions for salting food. Properly salted chum salmon, cooked personally, can be stored in the refrigerator for up to 25 days.

Smoked
Red fish species are usually smoked either hot or cold. The term for hot-cooked fish is 3 days, no more, whereas for cold-cooked chum salmon, up to 10 days. It is advisable to store such products in paper bags in the refrigerator.

Dried
The dried option is the most reliable. Its shelf life is practically unlimited. During the year, you can delight your household with a sun-dried delicacy. But for proper storage, it is necessary to wrap the fish with thick paper and send it to the middle shelf in the refrigerator.

Cooked chum salmon
Fish in boiled, stewed or other other form is stored no more than 2 days. But for rolls and sushi using red fish, the term is even shorter - 1 day.

Freezing
To freeze the fish, it is necessary to prepare: clean from the entrails and distribute them in bags. You can use foil. As such, it can be stored in the freezer for several months. Defrost is exclusively before eating, and in a natural way. No hot water or microwave, otherwise the fish will lose some of its beneficial qualities and taste. Everything must be done gradually:

1. Transfer from the freezer to the refrigerator.
2. Keep there for several hours, depending on her condition.
3. As soon as the fish begins to show any signs of thawing, take it out of the refrigerator and let it unfreeze already in the room. The temperature should be room temperature.
4. Re-freezing is not recommended, so you need to initially pack the fish into small parts before freezing.Then get exactly the amount of chum salmon that is necessary for the preparation of a particular dish.

How to cook chum salmon: recipes

There are many cooking methods. But first I would like to give the hostesses some recommendations so that their chum meat dishes are always successful:

1. The fish is well fried or baked when the heat is high. This applies to the method of cooking on the grill, as well as in batter.
2. When frying fish pieces, it is worth using various herbs, spices, etc., which can improve the aroma of meat and give it a special refined taste. Such additives include slices of lemon, sesame, basil, thyme, rosemary, etc.
3. When buying salted chum salmon at the grocery store, it is better to soak it right away. The manufacturer always uses a large number of various additives, including salt, to extend the shelf life and shelf life of the product. But for a person it will not bring any benefit, but only harm health.
4. It is recommended to marinate it with olive oil, lemon juice and spices, which the family prefers, before cooking.

What you should know about meat

Any fish, especially red, is an excellent product for creating unsurpassed culinary dishes. They can be prepared in various ways, including frying, baking, stewing, pickling, pickling, boiling, etc. They can become one of the ingredients for salads, vegetable dishes, soups, etc. Fish can be served to the table as a separate dish or as an additive to the side dish.

It is worth noting that chum salmon has excellent gastronomic characteristics. In order for the meat to remain useful and not lose its valuable qualities, it is important to properly approach the process of its preparation. Chum salmon is one of the few marine representatives whose meat (fillet) should not be fried. In the process of roasting, not only its beneficial properties are lost, but the product itself becomes tasteless and dehydrated (dry). If you really want to fry, then it is better to use batter. The ideal way to cook is fish in foil or in closed containers, such as pots.

Keta can be purchased in different forms: fresh, frozen, chilled, smoked, salted, etc. Fresh, it is suitable for making soups, in particular fish soup. From it you can cook other hot dishes. In salted form, chum salmon is best used as an independent dish or as an ingredient for salad or any cold appetizer. Salted fish should be washed thoroughly from excess salt, and it is better to soak a little.

Worth to know! Not only chum salmon is considered a delicacy. Fish roe is not inferior to meat in anything. It is also healthy, nutritious and tasty. Compared with other representatives of red fish, chum salmon eggs are always dense, elastic, have a bright orange color.

In the oven

Would need:

• chum salmon fillet - 250 g;
• olive oil - 2 tbsp .;
• juice from lemon - 2 tbsp;
• salt, spices, herbs and pepper - at the discretion of the hostess.

Cooking:

1. First, prepare the marinade: mix lemon juice with oil, add spices and herbs. All salt and pepper.
2. Lubricate the pieces of fish with the marinade and leave them in this state for about 10 minutes. Meanwhile, preheat the oven to 180 ° C.
3. We lay the pickled chum on a greased baking sheet and send it to the oven. You can place parchment paper on a baking sheet.
4. We wait no more than 15 minutes for the fish to cook.

In the pan

You will need to prepare the products in advance:

• chum salmon meat - 700 g;
• onion - 1 pc.;
• broth (fish) - 200 ml;
• flour - 3 tbsp .;
• tomato paste - 2 tbsp .;
• dry wine - 50 ml;
• citric acid - 5 g;
• vegetable oil - 100 g;
• pepper - 1 tsp;
• sugar - 2 tsp;
• salt - 1 tsp;
• greens - at the discretion of the hostess.

Cooking:

1. We cut the fish into small pieces, salt them, pepper and put them in a separate bowl. Breaded filet in flour and leave.
2. We put the pan on a large fire, pour oil and fry. Frying time - 10 minutes.
3. Cut the onions into half rings, roll them in flour and fry them in a frying pan in oil. Add tomato paste to the onion, pour the broth here and mix everything.
4. We also send here wine, citric acid and sugar. Mix.
5. Put the fried fillet slices in a preheated mixture, cover the pan with a lid and begin to simmer the meat on low heat. Cooking time - no more than 15 minutes.
6. Finely chop the greens.
7. We get the chum salmon, put it on a plate, sprinkle with herbs and serve.

In a slow cooker

We will cook the steak. Would need:

• chum salmon steak - 1 pc.;
• grated hard cheese - 100 g;
• vegetable oil - 30 ml;
• salt and pepper - at the discretion of the hostess.

Cooking:

1. Rinse the steak and dry it with a paper towel.
2. Lubricate with oil, salt and, if necessary, pepper.
3. Sprinkle with grated cheese on top and lay on the bottom of the multicooker.
4. Set the baking mode for 35–40 minutes.

Grilled

Would need:

• chum meat (fillet) - 1 kg;
• ginger - 45 g;
• Mango - 2 pcs.;
• garlic - 3 cloves, 4 can be;
• pepper - 2 tsp;
• beer - 400 ml;
• olive oil - 2 tbsp .;
• salt - at the discretion of the hostess;
• lemon - 1 pc.

Cooking:

1. Chum meat is cut into medium-sized pieces.
2. Prepare the marinade: cut into small pieces of mango and ginger, mix them, add chopped garlic (you can squeeze it in a garlic squeezer), beat everything with a blender to make a homogeneous mixture. Pour beer into it, salt, “cheer” everything with pepper and mix well.
3. Dip the prepared fillet pieces in the marinade and let them brew for 1.5–2 hours in the refrigerator.
4. We get the pickled chum salmon, put it on a piece of foil, sprinkle with oil, wrap. In the foil, fry the meat on the wire for 25 minutes, no less.
5. We take out pieces of foil, and put them again on the grill for frying on each side for 10 minutes.
6. Put the browned fillet on a dish, sprinkle with lemon juice and serve it to guests.

What can be cooked from chum: recipes

Cutlets

For cooking you will need:

• chum salmon meat - 500 g;
• eggs - 2 pcs.;
• onion - 1 pc.;
• mayonnaise - 3 tbsp;
• hard cheese - 100 g;
• starch - 3 tbsp .;
• spices - at the discretion of the hostess;
• salt - 1 tsp

Cooking:

1. Cut the meat into slices.
2. Rub onion or pass through a meat grinder or combine. Add finely chopped chum salmon to the fish.
3. Add mayonnaise, form the minced meat and leave it to soak for a couple of hours. Cheese grated with large cloves.
4. We get the settled meat, add eggs to it and carefully knead everything, like dough. Then pepper and add salt. If you decide to use spices, you can immediately add them to the minced meat, along with salt. We stir the mass until smooth and leave it to “rest” for another 10 minutes.
5. We put the pan on the stove, pour the oil and heat it up very much.
6. Spread the minced meat with a spoon on a frying pan and begin to fry on both sides. The fire should be moderate.

Everything is ready! Serve to the table, pre-decorated with greens. Be healthy!

Ear

To prepare you will need:

• chum salmon meat - 500 g;
• onion - 1 pc.;
• potatoes - 4 pcs.;
• carrots - 1 pc.;
• parsley and dill - one bunch each;
• peas of pepper - 3 pcs.;
• salt - at the discretion of the hostess.

Cooking:

1. Cooking fish: we clean the scales, get rid of the insides, rinse and cut into pieces. Put in a pan with water and put on moderate heat.
2. Washed and peeled potatoes cut into cubes.
3. We cut the peeled and washed carrots into circles.
4. We clean the onion from the husk, wash and finely chop.
5. As soon as the water and fish boil, we send there carrots, onions and potatoes.
6. Cover the dishes and continue cooking over low heat for 15–20 minutes.
7. A couple of minutes before being ready, add finely chopped greens.

Barbecue

Would need:

• chum salmon meat - 500 g;
• onion - 4 pcs.;
• bell pepper - 1 pc.;
• lemon - half;
• salt - at the discretion of the hostess;
• seasonings - 2 tsp;
• soy sauce - 2 tsp;
• olive oil - 2 tbsp.

Cooking:

1. We wash the vegetables and let them dry.
2. Prepare the marinade: squeeze the juice from the lemon and mix it with soy sauce. Add to it the lemon zest, finely chopped onions, seasonings, oil and salt. We mix everything.
3. From the meat of chum salmon, we take out the bones, get rid of the skins, and cut the fillet into medium sized pieces so that they can be put on skewers.
4. Cut the bell pepper into small squares, onions - rings.
5. Pour the chum salmon with the prepared marinade, mix everything and let the fillet marinate. Leave the fish in the marinade for 60 minutes. Preheat the oven to 230 ° C.
6. We put pieces of fish on skewers, alternating them with pieces of bell pepper and onion rings.
7. We put the barbecue on a form or a baking sheet, the main thing is that the workpieces do not come into contact with them. Sent to the oven.
8. In the process of cooking the skewers, we turn over so that the meat is browned on all sides evenly. After half an hour we get a kebab from chum.

Chum salmon paste

The following products will be required:

• chum salmon liver - 500 g;
• onion - 1 pc.;
• carrots - 2 pcs.;
• vegetable oil for frying vegetables;
• butter - 150 g;
• salt - at the discretion of the hostess.

Cooking:

1. We rinse the liver, remove the film from it, get rid of the veins. Next, divide it into small pieces.
2. We put in a moderate fire a frying pan with vegetable oil and heat it very much.
3. In hot oil spread the pieces of the liver and fry them over high heat on both sides. It is desirable that a crust appears.
4. Cut the carrots into slices. We chop the onion.
5. In a frying pan with liver, add pieces of butter and cooked vegetable preparations. Pepper, if you wish, and salt. Cover the dishes with a lid and simmer for about 20 minutes.
6. When everything is ready, remove the pan from the heat and let cool. Put the stewed products in a blender and grind. You can use a combine or a meat grinder.
7. We spread the paste in a bowl and prepare sandwiches.

Is it possible to eat chum salmon raw

Of course, it is not advisable to eat raw fish, regardless of where it lived before and what it ate. The peoples of the north prepare stroganin from raw fish, i.e. they expose meat to the so-called “shock” processing, in which all microbes die.

Keta is a marine individual, and in salt water, as you know, there are not many harmful bacteria and parasites. They do not survive in it. But it’s better to be safe and pickle the fish a couple of hours before eating. The recipe is simple: mix water with vinegar and lemon juice, salt and put the fish pieces there for 2 hours.

Interesting Facts

1. Women from chum salmon eggs are preparing anti-aging masks. But you should know that you can cook masks only from fresh caviar, without adding spices and salt. It is better not to use fish purchased in supermarkets for this.
2. If you are planning a noisy party, order a chum for the guests or cook the fish yourself. Thiamine in meat is known to help neutralize the harmful effects of alcohol and tobacco on the body.

Photo of chum salmon fish