Salmon is one of the most delicious and healthy fish. Salmon pulp is easier to separate from the bones than other fish species. Due to this property, it is highly valued in cooking, especially in such a dish as fish soup.
How to choose a salmon
To prepare delicious and rich fish soup, you should take the freshest and most fatty fish. The best option is to catch it yourself, because then there will be no doubts about the freshness and quality of the product. But in the modern rhythm of life, not everyone has the opportunity to go fishing, and catching this valuable fish is not so easy, so you can buy a carcass of fish from the supermarket. But the choice of store fish for any dish must be approached very carefully.
First of all, make sure that there is really a salmon in front of you, or if it has been replaced with a cheaper and more bony fish. When buying a whole carcass, pay attention to the appearance of the fish, compare with photographs from the Internet, take a closer look at the size: the salmon should be quite large and full. The muzzle should be sharp, the fins small, and the scales, on the contrary, large. There should be no black specks on the scales. The eyes should be clean, without clouding and white films.
If you are buying steaks or fillets, study the texture of the meat: when pressed, it should return to its shape, i.e. be resilient. The fish should not be covered with mucus, the surface may be only slightly damp. The color should be uniform pink, without spots and yellow blotches.
When buying not chilled, but frozen fish, you need to give preference to whole, not torn packages without ice or snow crusts, because a large amount of frozen water in the package indicates repeated defrosting of the product. It is unlikely that you will be able to cook a delicious soup from such fish.
As for the parts of the carcass for cooking fish soup, both parts that are not usually eaten (head, tail, fins) and precious fillets are suitable.
Ingredients
- Water - 2 liters;
- Salmon - 500 g;
- Large potatoes - 2 pcs;
- Onion - 1 pc;
- Carrots - 1 pc;
- Salt, pepper, bay leaf - to taste.
Step by step recipe
- First, let's prepare all the necessary ingredients. Wash and clean the vegetables, rinse the fish thoroughly, remove scales and cut into pieces. If you use a whole carcass, then you need to separate the head, tail and fins, and separate several portions from the fillet, which will then be laid out on plates.
- Cut the potatoes into cubes, carrots into circles (you can use a grooved knife for beauty), and chop the onion into small cubes.
- In a deep saucepan, bring the water to a boil. We spread the fish in it, bring it to a boil again. Add vegetables, if desired, you can put bay leaf and peppercorns in the broth. We look forward to re-boiling and cook for 25 minutes over low heat, constantly removing the resulting foam.
- At the end of cooking, remove the head, tail, fins, bay leaves and peppercorns, salt and season the fish soup with ground pepper to taste. When serving, add a portion of fillet and fresh herbs to each plate. Bon Appetit!
