Pink salmon, or pink salmon, as it is also called, is a commercial fish of the salmon family. Since it has the largest population, it is actively harvested and is abundantly represented on the shelves throughout the country. Its popularity is also associated with the beneficial effect that this fish has on the body.
Habitat and appearance
The habitat of pink salmon is a vast territory from the Arctic Ocean to the Pacific Ocean inclusive, but fish multiply in various rivers in which they appear, after which they leave for the seas and oceans, returning only to spawn.
During its life of 2-3 years, pink salmon reaches 60-70 cm in length and from 1.5 to 5 kg of weight. She spawns only 1 time, after which she dies. The catch of fish is carried out before the pink salmon left for spawning, since after it, like many salmon, it acquires a rusty taste, its meat becomes dry and tough. Before spawning, males develop a “hump” behind their heads, thanks to which the fish got its name.
Beneficial features
Pink salmon is a source of useful microelements and vitamins. Pink salmon contains both beta-carotene and B vitamins, as well as C, D, E. In addition, pink salmon is very rich in unsaturated fatty acids such as Omega-3. These acids protect the body from the toxic effects of the external environment and promote cell renewal, and, consequently, rejuvenation of the body.
Minerals, and especially fluorine, help to restore the work of blood vessels and the heart. Sodium, zinc, potassium, and vitamin B6 normalize the functioning of the nervous system and endocrine glands. Like most marine life, pink salmon contains a significant amount of iodine, which must be consumed in case of insufficient thyroid production.
Pink salmon meat is digested very quickly due to the high content of amino acids, due to which protein enters the body without unnecessary energy consumption. This is very important for the elderly and young children.
Calorie content of pink salmon
Pink salmon is included in the list of dietary foods with increased body weight, as it has significantly less fat than other salmon representatives. In addition, the phosphorus contained in this wonderful fish improves brain function and increases the speed of cellular reactions, and, therefore, accelerates metabolic processes, which provides a fat burning effect. The dietary result is also achieved due to the high protein content and very low calorie content. 100 grams of pink salmon contains only about 140 kcal.
In order for pink salmon not to lose its dietary properties, it should be consumed either boiled or steamed. The most useful will be pink salmon baked in the oven, which will retain useful substances and will not acquire fats, as in frying. To many, the meat of pink salmon seems a little dry, so it is advisable to soak it with milk or lemon and put it in a foil in such a "brine" and send it to the oven. The finished fish will be tender and juicy.
