CHEMICAL COMPOSITION AND NUTRITIONAL ANALYSIS

Nutritional value and chemical composition "Kizhuch".

The table shows the content nutrients(calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

Nutrient	Quantity	Norm**	% of norm in 100 g	% of the norm in 100 kcal	100% normal
calories	140 kcal	1684 kcal	8.3%	5.9%	1203
Squirrels	21.6 g	76 g	28.4%	20.3%	352 g
Fats	6 g	56 g	10.7%	7.6%	933 g
Water	71.2 g	2273	3.1%	2.2%	3192 g
Ash	1.2 g	~
vitamins
Vitamin A, RE	30 mcg	900 mcg	3.3%	2.4%	3000 g
Retinol	0.03 mg	~
Vitamin B1, thiamine	0.3 mg	1.5 mg	20%	14.3%	500 g
Vitamin B2, riboflavin	0.22 mg	1.8 mg	12.2%	8.7%	818 g
Vitamin B4, choline	109.4 mg	500 mg	21.9%	15.6%	457 g
Vitamin B5, pantothenic	0.823 mg	5 mg	16.5%	11.8%	608 g
Vitamin B6, pyridoxine	0.549 mg	2 mg	27.5%	19.6%	364 g
Vitamin B9, folate	9 mcg	400 mcg	2.3%	1.6%	4444 g
Vitamin B12, cobalamin	4.17 mcg	3 mcg	139%	99.3%	72 g
Vitamin C, ascorbic	1 mg	90 mg	1.1%	0.8%	9000 g
Vitamin D, calciferol	9 mcg	10 mcg	90%	64.3%	111 g
Vitamin E, alpha tocopherol, TE	1.3 mg	15 mg	8.7%	6.2%	1154
Vitamin K, phylloquinone	0.1 µg	120 mcg	0.1%	0.1%	120000 g
Vitamin PP, NE	9.5 mg	20 mg	47.5%	33.9%	211 g
Niacin	5.5 mg	~
Macronutrients
Potassium, K	420 mg	2500 mg	16.8%	12%	595 g
Calcium Ca	16 mg	1000 mg	1.6%	1.1%	6250 g
Magnesium	27 mg	400 mg	6.8%	4.9%	1481
Sodium, Na	50 mg	1300 mg	3.8%	2.7%	2600 g
Sulfur, S	216.2 mg	1000 mg	21.6%	15.4%	463 g
Phosphorus, Ph	200 mg	800 mg	25%	17.9%	400 g
Chlorine, Cl	165 mg	2300 mg	7.2%	5.1%	1394
trace elements
Iron, Fe	0.7 mg	18 mg	3.9%	2.8%	2571 g
Iodine, I	50 mcg	150 mcg	33.3%	23.8%	300 g
cobalt, co	20 mcg	10 mcg	200%	142.9%	50 g
Manganese, Mn	0.05 mg	2 mg	2.5%	1.8%	4000 g
Copper, Cu	110 mcg	1000 mcg	11%	7.9%	909 g
Molybdenum, Mo	4 mcg	70 mcg	5.7%	4.1%	1750
Nickel, Ni	6 mcg	~
Selenium, Se	36.5 mcg	55 mcg	66.4%	47.4%	151 g
Fluorine, F	430 mcg	4000 mcg	10.8%	7.7%	930 g
Chrome, Cr	55 mcg	50 mcg	110%	78.6%	91 g
Zinc, Zn	0.7 mg	12 mg	5.8%	4.1%	1714
Sterols (sterols)
Cholesterol	55 mg	max 300 mg
Saturated fatty acid
Saturated fatty acids	1.1 g	max 18.7 g
Monounsaturated fatty acids	2.134 g	min 16.8 g	12.7%	9.1%
Polyunsaturated fatty acids	1.992 g	from 11.2 to 20.6 g	17.8%	12.7%
Omega 3 fatty acids	1.593 g	from 0.9 to 3.7 g	100%	71.4%
Omega 6 fatty acids	0.339 g	4.7 to 16.8 g	7.2%	5.1%

The energy value coho salmon is 140 kcal.

Main source: Skurikhin I.M. etc. Chemical composition of foodstuffs. .

** This table shows the average norms of vitamins and minerals for an adult. If you want to know the norms based on your gender, age and other factors, then use the My Healthy Diet application.

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GOAL TIME

USEFUL PROPERTIES of coho salmon

coho salmon rich in vitamins and minerals such as: vitamin B1 - 20%, vitamin B2 - 12.2%, choline - 21.9%, vitamin B5 - 16.5%, vitamin B6 - 27.5%, vitamin B12 - 139% , vitamin D - 90%, vitamin PP - 47.5%, potassium - 16.8%, phosphorus - 25%, iodine - 33.3%, cobalt - 200%, copper - 11%, selenium - 66.4% , chromium - 110%

What is useful Kizhuch

• Vitamin B1 is part of the most important enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic substances, as well as the metabolism of branched-chain amino acids. The lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
• Vitamin B2 participates in redox reactions, increases the susceptibility of color by the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by a violation of the condition skin, mucous membranes, impaired light and twilight vision.
• Choline is part of lecithin, plays a role in the synthesis and metabolism of phospholipids in the liver, is a source of free methyl groups, acts as a lipotropic factor.
• Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestine, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin B6 participates in the maintenance of the immune response, the processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of red blood cells, maintaining normal level homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
• Vitamin B12 plays important role in the metabolism and transformations of amino acids. Folate and vitamin B12 are interrelated vitamins involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
• Vitamin D maintains homeostasis of calcium and phosphorus, carries out the processes of mineralization of bone tissue. A lack of vitamin D leads to impaired calcium and phosphorus metabolism in bones, increased demineralization of bone tissue, which leads to an increased risk of osteoporosis.
• Vitamin PP participates in redox reactions energy metabolism. Inadequate vitamin intake is accompanied by a violation of the normal state of the skin, gastrointestinal tract and nervous system.
• Potassium is the main intracellular ion involved in the regulation of water, acid and electrolyte balance, is involved in the processes of nerve impulses, pressure regulation.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
• Iodine participates in the operation thyroid gland, providing the formation of hormones (thyroxine and triiodothyronine). It is necessary for the growth and differentiation of cells of all tissues of the human body, mitochondrial respiration, regulation of transmembrane transport of sodium and hormones. Insufficient intake leads to endemic goiter with hypothyroidism and a slowdown in metabolism, arterial hypotension, stunting and mental development in children.
• Cobalt is part of vitamin B12. Activates the enzymes of fatty acid metabolism and folic acid metabolism.
• Copper is part of the enzymes that have redox activity and are involved in the metabolism of iron, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing tissues of the human body with oxygen. Deficiency is manifested by violations of the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
• Selenium- an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, participates in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Bek's disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan's disease (endemic myocardiopathy), and hereditary thrombasthenia.
• Chromium participates in the regulation of blood glucose levels, enhancing the action of insulin. Deficiency leads to decreased glucose tolerance.

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You can see a complete directory of the most useful products in the application - a set of properties food product, in the presence of which the physiological needs of a person in the necessary substances and energy are satisfied.

vitamins, organic matter required in not large quantities in the diet of both humans and most vertebrates. The synthesis of vitamins is usually carried out by plants, not animals. The daily human need for vitamins is only a few milligrams or micrograms. Unlike inorganic substances vitamins are destroyed strong heat. Many vitamins are unstable and "lost" during cooking or food processing.

When it comes to healthy and healthy food, one cannot but recall seafood in general and fish in particular. Salmon has always been highly valued, but among them coho salmon stood out especially - this fish is just a storehouse of vitamins and needed by the body trace elements. Coho salmon meat has an unsurpassed taste, is easily digestible and benefits everyone without exception. It is not surprising that the fishery of this representative water element has long been considered a profitable occupation. Now its commercial value is small - the population has become small.

Where does coho fish live and how is it useful

Coho salmon is found in rivers and lakes along the Asian coast. Pacific Ocean from Anadyr to the Sea of ​​Okhotsk. Small populations live on Hokkaido and Sakhalin. Distributed throughout the North American coast, it can be caught in California and Alaska. Kizhuch has scales of a silvery hue, therefore, the Russians called it “white fish”, and its name in Japanese is silver salmon. This fish lives up to five years, at the age of about 4 years it becomes sexually mature. Spawns in rivers, lives there most life. It prefers to winter in the sea or ocean. Kizhuch, which is found on the territory of Russia, grows up to 80-90 cm and reaches a weight of no more than 7 kg. Its North American counterpart is larger - its length is more than a meter, and the weight of especially large individuals is 14 kg or more.

Coho salmon prefer to spawn in the same place where it was born. To do this, he has to overcome the path length of 500-700 km. During spawning, the color of the scales becomes dark crimson.

Really great content micro and macro elements in coho meat makes it especially valuable. Useful properties of coho salmon are:

• prevention of cardiovascular diseases;
• strengthening immunity;
• regeneration of bone tissue, and consequently, prevention of osteochondrosis, osteitis and other bone diseases;
• positive impact on nervous system and excellent emotional state.

Consumption of "silver salmon" improves eyesight, prevents baldness, helps to avoid thyroid pathologies and helps to remove harmful substances from the body. In America, products were tested on environmental safety and numerous studies that determine the "utility factor" for humans - coho salmon entered the top six products.

Chemical composition and caloric content of coho salmon

Taste qualities of coho salmon and its use in cooking and for weight loss

Kizhuch - a product that can be introduced into the composition different diets, including carbohydrate free diets for weight loss. Low content fats and the complete absence of carbohydrates will allow you to satisfy even a heroic appetite without gaining excess weight. But when compiling diets, experts prefer to include other types of salmon in them. Not because they are more useful, but because they are cheaper. Sockeye salmon, for example, also contains a large amount of vitamins and elements necessary for the body, but costs an order of magnitude less. Nevertheless, nutritionists recommend including coho dishes in the diet - they are very tasty and absolutely harmless if you arrange a "fish day" once or twice a month. Kizhuch is useful for pregnant women and children. There are no small bones in it, it is digested quickly enough.

You can use the meat of "white fish" in any form - boiled, salted, fried, steamed, smoked and even cheese. Stroganina made from coho salmon is a real delicacy, and those who have tried shish kebab from this fish speak of it with admiration.

How to choose

Storage Features

Harm and contraindications

Which is better - chum salmon or coho salmon?

Of pretty a large number Among commercial fish of the salmon family, pink salmon and chum salmon are most often found in stores, this factor is associated with the highest prevalence of these species. Coho salmon against their background looks quite outlandish, both in name and in appearance.

What is the difference between coho salmon and chum salmon?

Chum salmon are quite large in size up to 1 m in length, up to 14 kg in weight. Coho salmon is much smaller - Kamchatka 60 cm in length, 3.5 kg in weight, Alaskan reaches a size of 85 cm and 6.5 kg. Another feature of coho coho salmon is its structure - a very large head with a wide forehead, silvery scales, which acquires a bright crimson hue during spawning.

The caviar of coho salmon, unlike other types of salmon fish, is quite small and has a rich dark red color. Its taste is slightly bitter, but in terms of useful properties, it ranks first among other types of red caviar. The meat of the chum salmon is white, and the coho salmon is rich red.

What is better chum salmon or coho salmon?

Residents of the Far East and Kamchatka, connoisseurs and connoisseurs of red fish, appreciate coho for the unusual taste of meat. For people less knowledgeable, it will be interesting to figure out which fish is tastier than chum salmon or coho salmon.

Coho salmon is considered a delicacy, which is reflected in its price, it can be found on the menu of the most famous restaurants with a fish menu. Its meat is very juicy and tender with a slight bitterness. If speak about useful properties and biochemical composition, then the indicators for chum salmon and coho salmon are approximately the same.

Coho salmon is a fatty fish, so it should be used with caution by people with problems and diseases of the digestive tract. If we talk about which fish is better than chum salmon or coho for weight loss, then we need to compare them energy value. Chum salmon - 125 kcal, coho salmon - 140 kcal. Taste preferences are very subjective, so it is difficult to judge culinary preferences, but in the process of losing weight, keta is a more preferable product.

Red caviar: health benefits and harms

Nowadays, red caviar is considered to be a delicacy product. But not so long ago, the hype for this product was not so big, on Far East caviar was widely used in food, but not in humans, but in sled dogs. Thanks to the unique and useful composition the product replaced meat proteins for animals, thereby supplying the body with all vital components. For the first time, red caviar was used in human nutrition in Japan. It was in this country that large stocks of red caviar were first harvested. Later, Russia, as well as other countries, joined the use of a useful product. Nowadays, red caviar, the benefits and harms of which have already been proven and justified, is a popular product on the festive table.

Types of red caviar

Composition

Useful qualities

To get the maximum benefit, it is recommended to eat caviar in small portions. In one caviar, nature lays all the vital ingredients that are necessary for the development of a fish embryo. Thanks to these qualities, the benefits of caviar for human health are invaluable.

How useful is red caviar?

Harm and contraindications

It would seem like this useful product almost completely devoid of negative qualities. But it's not. It is very important to observe the recommended proportions of consumption of red caviar, since its excessive amount can cause negative processes in the body. Experts recommend eating red caviar no more than 2 teaspoons at a time. Throughout the day, you can consume up to 5 teaspoons of the product.

The main harm of red caviar is that the salt in the composition of the product is able to linger when it enters the body, which causes metabolic disorders.

If as sandwiches with red caviar is used White bread, then such a combination becomes very difficult for the body to perceive. Moreover, such sandwiches negatively affect the state of the figure.

There are several simple basics in the use of red caviar, under which it is almost impossible to harm the body:

• You can not combine red caviar with white bread - this leads to disruption of the metabolism.
• Excessive consumption of the product leads to salt retention in the body.
• Red caviar, poorly produced, poses a threat to human health.
• In red caviar in large numbers contains cholesterol, so with caution it must be eaten by people suffering from cardiovascular ailments.
• For those people who suffer from a tendency to puffiness, red caviar in the diet should be present in minimal proportions.
• Allergy sufferers, as well as people with diseases of the urinary system, should refrain from eating a delicious delicacy.
• Shelf life of red caviar industrial production- 1 year, provided that the integrity of the bank is not broken.
• After opening, red caviar should not be stored for more than 3 days.
• To avoid oxidation of the product, after opening the iron container, it must be transferred to a plastic or glass container. It is forbidden to store red caviar in an iron can.

How to choose delicious and high-quality red caviar?

How to pickle red caviar at home?

Capelin, its benefits and harms

capelin- a fairly common product on store shelves, which many of us ignore. medium-sized ocean fish, indeed, it seems at first glance nothing unattractive for a demanding buyer. But in fact it is dietary and very useful variety, which experts recommend to be sure to include in the weekly diet. In addition to the dietary benefits, capelin is also valuable for its chemical composition. In any form, it is a source of vitamins and rare trace elements that allow you to overcome or prevent many ailments. Capelin also has contraindications that should not be overlooked.

Useful and medicinal properties of capelin

1. The macronutrients that make up the fillet help calcium to be properly absorbed. What is the key to strong nails, bones and teeth.
2. Phosphorus, contained in abundance in the product, has a beneficial effect on the brain, stimulating its activity. Nutritionists often recommend capelin to people engaged in intense mental work (including students or schoolchildren).
3. Saturated fatty acids are a panacea for many ills. They destroy cholesterol plaques, cleansing blood vessels. Normalize the work of the kidneys, liver and spleen.
4. The rich vitamin composition helps to strengthen immune system, improve vision, refresh and heal the skin.
5. It is believed that only 100 grams of this fish per day can prevent heart attack and stroke.
6. And iodine, which is part of fish meat, supports the normal function of the thyroid gland.
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Kizhuch is a member of the salmon fish family and is important object commercial fishing. Depending on where she lives, both her weight and size depend.

For example, coho salmon of North American latitudes, on average, gains weight up to 10 kg and grows in length up to 1 meter, or even more, and Asian coho salmon has a length of no more than 90 cm. Sometimes you can find specimens weighing up to 14-16 kg.

This fish has a large head and short tail, which distinguishes it significantly from many of its relatives. It is characterized by the presence of scales of a bright silvery hue. Due to its color, the fish has acquired another name - "silver salmon". The meat of coho salmon has a red color, with more rich taste than, for example, pink salmon meat.

Upon reaching the third year of its life, coho salmon reaches puberty. The spawning process begins in September and continues right up to March. In this regard, there are three types of coho salmon: autumn, winter and spring. During spawning, fish generally refuse food. It spawns in areas of the water area where there is a clean, sandy or hard bottom.

Sometimes he spawns in those places where he himself was born. During the spawning period, the fish changes its shape very much: the back darkens, and the scales become crimson, teeth grow, and a hump forms on the back. Females, unlike males, appearance practically do not change. As soon as the coho salmon spawns, all individuals die.

The benefits and harms of coho salmon

There is a sufficient concentration in fish meat nutrients and minerals, without which normal human life is impossible. These are vitamins of groups A and B, as well as minerals such as phosphorus, fluorine, potassium and magnesium. The constant use of coho salmon meat has a positive effect on mental activity, the risk of oncological forms of the disease is reduced. The presence of an acid such as omega-3 helps to maintain the immune system at the proper level. There are practically no bones in coho salmon meat, which allows it to be consumed by children.

Harm coho salmon

Unfortunately, not all categories of people can eat coho meat. If a person suffers from a violation of the liver or stomach, then the meat of this fish is not recommended. In addition, there are people who suffer from personal intolerance to seafood in general.

Pregnant women need to be very attentive to the doses of coho salmon consumption specifically for the period of pregnancy.

Energy value of meat coho fish measured at 140 kcal per 100 g of meat. Low calorie count makes it dietary product. It is especially useful for those who have managed to gain excess weight.

When purchasing fish, you should focus on certain points:

• the fish must be of a fresh appearance, without the presence of any stains, damage or bruising;
• in the process of feeling the body, it should not stick;
• when purchasing steaks, preference should be given to those that are on ice;
• if you buy a whole fish carcass, then you need to pay attention to the transparency of the eyes;
• as a rule, when pressing on the carcass with a finger, the dent that appears should immediately disappear. If this does not happen, then the fish is not worth buying.

Coho salmon fish is considered one of the most delicious fish of the salmon family. It is prepared in various restaurants, as well as salads and soups.

There are a lot of recipes for various dishes. The main thing is to have a carcass of fish available, and you can cook a lot of things from it.

To prepare the dish you will need:

• 400 g coho salmon;
• 2 pcs. sweet pepper;
• 2 pieces of carrots;
• 3 pcs. tomatoes;
• 1 PC. onion;
• 3 pcs. cloves of garlic;
• 1 PC. squash;
• 1 PC. eggplant;
• 3 art. spoons of soy sauce;
• 2 tbsp. tablespoons of vegetable oil;
• 2 tbsp. spoons of sour cream;
• 1 st. a spoonful of vinegar;
• 2 teaspoons of mustard;
• 40 g of greens;
• salt and spices - to taste.

The energy value of the dish is 140 kcal per 100 g of the finished product.

The dish is prepared as follows:

The fish is cut into small pieces and marinated in soy sauce and mustard. Then they take a frying pan and fry chopped garlic, onions and carrots in it, after which diced zucchini is added and soy sauce. Also added: chopped eggplant, tomatoes and Bell pepper. The mixture should be simmered for about 10 minutes.

After readiness, the components are distributed in a frying pan so that there is a small depression in the center of the frying pan, where the pickled fish is laid out. Sour cream and finely chopped greens are added to the dish. The pan is covered with a lid and its contents are stewed for 30 minutes.

For this you need to prepare:

• coho salmon meat - 600 g;
• onion - 3 pcs.;
• hard cheese - 100 g;
• lemon - 1 pc.;
• vegetable oil - 3 tbsp. spoons;
• pepper and salt - to taste.

The calorie content of the prepared dish is 200 kcal per 100 g of the product.

The cooking method is:

First, fry the onion and put in a baking dish. On top, on the onion, fish meat, cut into portions, is laid out. Then salt and pepper are added, and a small slice of lemon is placed on each portion of the fish. In conclusion, the dish is sprinkled with shredded hard cheese. The dish is baked in the oven for 40-60 minutes at a temperature of 200 degrees.

To do this, you need to prepare:

• salmon fillet - 700 g;
• onion - 1 pc.;
• chicken egg - 2 pcs.;
• hard cheese - 100 g;
• mayonnaise - 3 tbsp. spoons;
• starch - 3 tbsp. spoons;
• vegetable oil - 100 g;
• spices and salt - to taste.

Calorie cutlets - 250 kcal per 100 g of weight.

Cooking technology:

The fillet is cut big chunks and chopped onion and mayonnaise are added to them. Everything is thoroughly mixed and placed in the refrigerator for 1.5-2 hours. Add eggs, salt and spices, grated cheese and starch to this product, then mix everything gently. Cutlets are laid out on a heated frying pan and fried until golden brown.

What you need:

• water - 1 l;
• coho salmon meat - 250 g;
• milk - 1 l;
• potatoes - 400 g;
• pine nuts - 2 tbsp. spoons;
• garlic - 1 clove;
• pepper, salt and herbs to taste.

The calorie content of the soup is - 110 kcal per 100 g of product.

How to cook:

Bring water to a boil, cut the potatoes into cubes and pour into boiled water, and then boil the potatoes until incompletely cooked. After that, pour milk, pieces of fish, pepper and salt into the container. The dish is finally ready. IN ready meal pine nuts, garlic and herbs, roasted before, are added, after which it is covered with a lid and aged for several minutes.

To make the final product really tasty, you need to consider some points:

• frozen fish must be thawed using a certain technology. The defrosting process should only be natural and it should not be forced in any case, especially if you resort to using a microwave;
• fish meat is fried only after it is rolled in a mixture of flour and salt. Pieces of fish are placed only on a heated frying pan. The fish is fried no more than 3-5 minutes;
• if the fish is grilled, it is recommended to water it with wine. Despite the fact that the taste will change, but it will change for the better;
• the main additives that cannot spoil fish meat are soy sauce, garlic and various herbs.

vitamins

Coho fish is characterized by the presence of a number of vitamins, such as:

• vitamins P and PP;
• vitamin A;
• vitamin E;
• vitamin B3;
• vitamin C;
• vitamin B2.

Minerals

In addition to vitamins, fish meat contains a certain set of minerals, such as:

• nickel;
• calcium;
• fluorine;
• magnesium;
• iron;
• zinc;
• phosphorus.

Catch this fish different ways, but spinning fishing is considered the most affordable and effective. This is except for catching industrial scale. Some anglers have mastered fly fishing and use it very effectively. Unfortunately, fly fishing really needs to be mastered, unlike spin fishing, where everything is much simpler. Most anglers experience a lot of pleasure from catching this delicious fish, since coho salmon is able to seriously resist. Therefore, catching this fish is the pinnacle of pleasure for any fisherman.

Coho salmon pecks exclusively in daytime. As a rule, this fish prefers water bodies with clear water. You can fish it both from the shore and from a boat. Although, in the presence of a rapid current, the boat is problematic to use.

Where is coho salmon caught

A huge amount of it is found in Kamchatka, namely in the rivers of this region. The Asian coast is considered no less numerous. Its habitat is distributed from the Anadyr River to the rivers flowing into the Sea of ​​Okhotsk, located in the northwest. In addition, coho salmon is found in the area of ​​the islands of Sakhalin and Hokkaido. It is also found in the interval between California and Kamchatka, which is an integral part of the Pacific Ocean.

coho salmon belongs to the genus Pacific salmon, stands out among others for its impressive size - up to 1 meter in length, weighing up to 15 kg. It is often referred to as "silver salmon" and "white fish" for its distinctive silver coloration. If you are not particularly versed in the types of fish, take note of the following facts:
- it is easy to distinguish coho salmon from salmon, chum salmon and pink salmon by the head - it is quite large, with a wide forehead;
- coho salmon have a characteristic high stalk on the tail;
- bluish or greenish tint of scales along the ridge.

The meat of this fish is tender and juicy, has excellent palatability and pleasant aroma. Not surprisingly, dishes made from coho salmon are considered delicacies. In addition, you can experiment with this product: it is suitable for salting, marinating, baking, frying and smoking. Connoisseurs tasty food It is noted that coho kebab is in no way inferior to meat kebab, and steaks from this fish can compete with any other dishes.

The benefits of coho salmon

Almost all B vitamins, calcium, chlorine, iron, magnesium, potassium, sodium, nickel, zinc, fluorine, molybdenum and other useful (necessary for the normal functioning of the human body) microelements are contained in sufficient quantities in the red meat of coho salmon. Therefore, it is recommended for children, the elderly and pregnant women.

Harm and contraindications

People with liver problems and gastritis should be wary of eating coho salmon meat. In too large quantities, this fish should not be consumed by pregnant women.