There are few calories in kijuche, but a lot of benefits. This representative of salmon can be salted, grilled, barbecued and cooked in the oven under the "hat". A puff salad made from this fish deserves special attention.
Coho salmon is a large fish of the salmon family. The most weighty representatives reach 14 kg and grow up to a meter. Asian specimens reach such sizes, North American ones are smaller in size.
Caloric content of coho salmon
Not everyone knows why in Russia this fish was called white, but in America and Japan it is called silver. According to Wikipedia, this representative of the fauna received such characteristics because of the color of the scales. It is bright silver.
Coho salmon meat is very useful, like that of other salmon. It is also reddish in color, contains vitamins B1, B2, axidanthins, and minerals. It also contains trace elements, these are:
- molybdenum;
- nickel;
- iron;
- fluorine;
- chromium;
- zinc.
Although the meat of this type of fish contains 6, 1-9, 5% fat, it is low-calorie. 100 g of raw product contains 140 Kcal. In fried kijucha - 167, 96 Kcal, which is equal to 730 kJ. If you cook this white fish in this way, then after eating it, the body will receive:
- 21.3 g protein;
- 6, 98 g fat;
- 0.83 g of carbohydrates.
100 g of boiled product contains 153, 8 Kcal; salty - 140 Kcal, and slightly salted - 138, 2 Kcal. If you decide to bake this fish in the oven, then the calorie content will be 140 Kcal, and if you cook it through cold smoking, then 98 Kcal. The smallest number of calories in the ear is from coho salmon - 71, 8. But red caviar has a rather high indicator, it is equal to 263 Kcal.
Useful properties of coho salmon
The benefits of red fish, which include coho salmon, are indisputable. Periodic use of this product will help:
- protect the skin from premature aging, making it more elastic;
- strengthen blood vessels;
- improve memory;
- prevent the onset of Alzheimer's disease;
- to carry out the prevention of cardiovascular diseases;
- normalize blood circulation, metabolism, liver function;
- increase the level of hemoglobin in the blood;
- increase the protective properties of the body;
- improve the functioning of the thyroid gland.
Doctors recommend eating this fish (rich in unsaturated fatty acids) 2 times a week to show its beneficial properties.
The variety of dishes will allow you to choose your favorite ones to cook them periodically.
Red fish on the grill
Many people love meat kebabs. But those who have tasted the grilled red fish become fans of this dish. If you decide to go to nature, bring with you:
- 1 kg coho salmon;
- 2 bell peppers;
- 0.5 cups soy sauce;
- 50 ml lemon juice;
- 100 ml orange juice;
- 2 onions;
- a piece of ginger;
- vegetable oil;
- pepper;
- salt.
- First you need to clean the fish. If you have a steak, then you can save time. Remove pits, fins, tail, cut the flesh into portions and set it aside for now. Grind a piece of ginger root on a coarse grater, pour in orange and lemon juice, soy sauce, add a little pepper and salt, stir.
- Pour this prepared marinade over the fish and leave it in it for 2 hours. Before the end of this time, tackle vegetables. To do this, cut the peeled and washed onion into rings, and the pepper into small pieces. The fish is marinated, start stringing it on skewers, alternating with prepared onions and peppers.
- Now you can bake this dish on the grill, periodically turning over the skewers.
If you have a grill, cook this exotic food with it too.
For connoisseurs of fish snacks, the following recipe is suitable.
Puff salad
This dish can be timed to coincide with any holiday. If this is a New Year's salad, then you will decorate it in the form of Santa Claus. If you need to prepare such an appetizer for Valentine's Day, then give it a heart shape. Here's what's included in the recipe:
- 300 g lightly salted coho salmon;
- 3 eggs;
- 3 potatoes;
- 150 g of hard cheese;
- 2 pickled cucumbers;
- 1 sweet pepper;
- 1 carrot;
- 200 g mayonnaise;
- salt to taste.
- Boil the washed potatoes in their skins. Then cool it, peel it and grate it coarsely. Boil the carrots separately, refrigerate. Rub it coarsely too.
- Boil eggs for 10 minutes. To clean them well, after that they need to be filled with cold water. When the eggs have cooled down, remove the shells and grate them coarsely. But leave the white of one testicle to decorate the salad with it.
- But the cheese must be chopped on a fine grater. Grate the cucumbers coarsely, not forgetting to first cut off their tails.
- We begin to collect the salad. To do this, use a large, flat dish. The first layer is potatoes, then fish. Put some of the cucumbers and carrots on it. Place the egg, some chopped bell pepper and cheese on top. All these layers, like the following, need to be slightly added to salt and seasoned with mayonnaise. Repeat the sequence of the same foods. Decorate the top of the salad with protein, which can be grated or cut into a flower, stars, hearts, snowflakes, etc.
- Cover this culinary masterpiece with cling film. Let the food stand in the refrigerator for an hour, after which it can be served. Of course, the film will need to be removed.
How to salt red fish
Few people will refuse to taste a thin slice of lightly salted coho salmon, which melts in the mouth. Since fillets are not cooked with this cooking method, they retain their beneficial properties. Take:
- 2 kg coho salmon fillet with skin;
- 2 tbsp. l. Sahara;
- 4 tbsp. l. coarse salt;
- 2 tbsp. l. olive oil;
- 6 pcs. bay leaf;
- 6 peas of black pepper.
- Gently wash the fish with cold water and pat dry. See if there are bones in the fillet. If there are, then remove them with tweezers or hands.
- In a bowl, prepare a marinade of sugar, salt, pepper, bay leaf. You can add a torn rosemary sprig, a pinch of dried dill or mustard seeds here.
- Place the prepared fillets in a tall glass container. You can also use enameled, porcelain dishes. But you cannot salt red fish in metal.
- Pour half of the dry marinade mixture into a container, put the coho salmon on top of these spices, skin side down. Sprinkle the rest of the marinade on top of the fish. You cannot rub them in, otherwise you can oversalt the fillets.
- Drizzle with olive oil, cover with cling film and refrigerate. After 12-18 hours you will be able to taste delicious fish. If you want to shorten the waiting period, then salt this delicacy not whole, but first cut it into thin slices. Then in 2-3 hours the silver fish will be ready for consumption.
Thus, you can salt not only coho salmon, but also other representatives of this class of red fish - salmon, salmon. It is important to know how to store the finished product:
- Remove the skin after salting. Salted fish will last longer without it.
- If you have salted a large piece, then it can be stored for up to 10 days. But first soak the fillets in apple cider vinegar, then wrap in cotton cloth, put in a bag and place in the refrigerator.
- If you cooked fish in pieces so that it will delight you longer in this form, put them in a glass jar with refined oil. Close it tightly with the lid. Thus, the fillet will be stored for up to a month.
Coho salmon under the "hat"
This headdress is edible. Mushrooms and bread can make such a "hat". Take:
- 5 pieces of coho salmon;
- 300 g of white bread without a crust;
- 1 lime;
- 8 champignons;
- 50 g butter;
- 1 onion;
- 2 tbsp. l. curry spices;
- ground black pepper and salt to taste.
- Cut the peeled fish into pieces. Squeeze lime juice into a container, add curry, black pepper, salt, stir. Pour this dressing over the fish and leave it to soak in the marinade for half an hour. Chop the mushrooms finely and fry them in oil until half cooked.
- Grind the crumb of white bread, add slices of butter, softened and cut into thin slices. Stir the two products to form a single consistency. Cool the fried mushrooms, add them to the bread mass, add salt and mix these products with a spoon.
- Lay foil on the bottom of the form, put onion chopped into half rings here. Place the fish to be watered with the remaining dressing on it. Now put the mushroom mass on each piece with a spoon. Place the baking dish in the oven for half an hour. The oven temperature should be 200 ° C all this time. Serve the cooked fish with your favorite side dish.
Having familiarized yourself with these interesting recipes, you will successfully prepare healthy dishes from coho salmon. And now you can have a fish day not only on Thursdays, but much more often!
