Where does coho salmon fish live and how is it useful. Caloric content of coho salmon, useful properties, preparation. Taste qualities of coho fish and use in cooking for weight loss

From other representatives of the salmon family, coho salmon outwardly differs in light silvery scales, for which it was called by different peoples both “white fish” and “silver salmon”. Among doctors and nutritionists, the benefits of coho salmon are not disputed, but you need to know that it can also be harmful.

The benefits of coho fish

Among gourmets, it is valued for its tender and juicy red meat, but doctors consider the usefulness of this fish more important. The most valuable component in its composition, in addition to various vitamins and minerals, can be considered natural omega-3 polyunsaturated fatty acids, which are necessary to maintain the elasticity of blood vessels and the health of the cardiovascular system as a whole.

The use of coho fish is especially indicated for people with coronary heart disease, atherosclerotic vascular damage, etc. But in general, everyone needs to include this fish in the diet. Children need polyunsaturated fatty acids for the full development of the nerves and brain, as well as for good vision. For adults, the use of coho fish will help to delay or eliminate the appearance of problems with blood vessels and the heart, which is especially important now, when the mortality rate from these diseases is so high.

Despite the fact that coho salmon is not a low-fat fish, it is not very high in calories. 100 g of cooked coho salmon contains about 140 kcal, so it can also be eaten by people who control their weight. Moreover, the inclusion of this fish in the diet will help to lose weight by accelerating the metabolism, which is caused by high-protein foods.

The benefits of coho fish are undoubted and with:

baldness;
skin aging;
problems with immunity;
thyroid diseases;
arthritis;
osteochondrosis;
stress and depression.

Harm coho salmon

The most useful coho fish can harm people with liver and stomach diseases when it is not recommended to eat fatty foods. Pregnant women should include this fish in the diet carefully - they should not eat any red fish in large quantities at all.

A low-quality product can also be harmful, so you need to choose fish especially carefully. The fish (frozen or fresh) should have an even and shiny cover of scales - no bald spots, dark spots and not sticky. The eyes of the fish are clear, there should be no haze or film. The meat of fresh fish is elastic, pleasantly smelling. Fish should be stored in the freezer and no longer than 7 days, because. it loses its useful qualities over time.

On the shelves of stores, along with salmon, salmon and pink salmon, there is another name for her - coho salmon. What kind of fish it is, where it is found, what is useful for the body and how it is used in cooking, we described in detail in the article presented to your attention.

Where does coho salmon live

Coho salmon is a fish of the salmon family. It lives in fresh waters of rivers, in the Pacific Ocean, along its North American coast, in Kamchatka, Sakhalin and Hokkaido. In length, the fish reaches 1 meter, and weighs 15 kilograms. By the way, such a large coho salmon can only be found in the North American waters of the Pacific Ocean, from California to Alaska.

The named fish has a bright silver color of the scales, which distinguishes it from other members of the group. In America and Japan, coho salmon is called "silver salmon", and in Russia, mentioning it, they used to say. In fact, its meat is red.

Coho salmon is large, with a large head and a wide forehead. This is its main difference from other representatives of the salmon family. In terms of taste, it resembles pink salmon, salmon and chum salmon.

Nutritional value and calories

This is not just a tasty fish, but also a source of important vitamins, macro- and microelements. Among the vitamins in its composition, one can distinguish: B1 (thiamine), B2 (riboflavin), PP, A. In addition, its meat contains minerals necessary for the body: calcium, magnesium, potassium, sodium, phosphorus, chlorine, sulfur, iron, zinc .

In the described fish of the salmon family, there is a lot of protein - 21.6 g per 100 grams of weight, the fat content is 6 g, and carbohydrates are completely absent. The calorie content of coho salmon is 140 kcal. By the way, this indicator is less than that of salmon and salmon, which is especially important for those who adhere to a low-calorie diet.

Useful properties of coho salmon

Coho salmon, like any other, is useful for the human body. Its main plus is in the unique, rich vitamin and mineral composition.

The benefits of this representative of the salmon family for the body are as follows:

prevention of heart disease, heart attack and stroke is carried out, due to the content of omega-3 fatty acids in the composition;
vessels are strengthened, the formation of fatty plaques on their walls is prevented;
skin elasticity and its premature aging are maintained;
memory improves, concentration of attention increases, which, in turn, is the prevention of Alzheimer's disease;
metabolism, blood circulation and liver function are normalized.

As you can see, coho salmon, the price of which, moreover, is lower than that of salmon or salmon, is an excellent alternative to them. It is no less useful, therefore, for a stable good condition of the body and its normal functioning, it is recommended to eat this fish at least twice a week.

How to choose coho salmon

In order for a coho salmon dish to please with an exquisite taste, it is important to be able to choose the right fish. To do this, it must meet certain criteria:

A good fish should have bright silvery, shiny scales that fit snugly against the meat. And bumps, spots and bruises are the main signs of a bad product.
The fish carcass should be slightly damp and slippery, but not sticky. In this case, even if the price of coho salmon is lower than usual, the purchase should be abandoned.
Before purchasing a whole carcass, it is useful to look into the eyes of the fish - they should not be cloudy.
In the store, fresh coho salmon steaks are always on ice.
When pressed on the meat, it quickly restores its shape. There should not be any holes in it.

The calorie content of fresh coho salmon is 140 kcal per 100 grams. A delicious barbecue is prepared from it, baked on the grill, in the oven, in foil, boiled and salted. At the same time, all the beneficial properties of fish are fully preserved.

How to cook coho salmon in the oven

To keep the maximum amount of useful vitamins and minerals in the dish, nutritionists recommend baking. To do this, you can pre-cut the fish into steaks or cook it whole. According to the latest recipe, it turns out unusually juicy and tender.

To cook coho salmon baked in the oven, you will need:

fish carcass, weighing 1.5-2 kg;
1 lemon;
1 tomato;
1 onion;
salt pepper.

Clean the fish from the head and entrails, rinse well, dry with a paper towel. Make small cuts across the ridge every three centimeters. Salt and pepper on all sides. Then put the onion cut into thin half rings on the foil, fish on top of it, and place a slice of lemon and tomato into the cut. Wrap the foil and put the salmon in the oven for 50 minutes. Everything! Tasty and healthy fish can be served at the table.

Recipe for juicy coho salmon in foil

Fish cooked in foil in its own juice is not only very tasty. This dish is low in calories, so it can be included in the diet, including protein.

How to cook coho salmon by baking it in the oven according to this recipe? First you need to prepare all the ingredients: a couple of steaks 2-3 centimeters thick, salt, pepper, lemon to taste, foil. Further, the sequence of actions will be as follows:

Rinse fish under running water, pat dry with paper towels.
Salt, pepper to taste, put on a sheet of foil.
Drizzle the steaks with the juice of half a lemon, wrap in foil and marinate for 10 minutes.
At this time, preheat the oven to 180 degrees.
Send coho salmon in foil to the oven for 40 minutes.

A delicious, healthy and low-calorie dish is ready. Bon Appetit!

The calorie content of coho salmon baked in foil is 150 kcal per 100 grams. Due to the high protein content, fish satisfies the feeling of hunger well and is a source of energy necessary for the body.

at home

Kizhucha is not only baked, but also salted. According to this recipe, it turns out to be melting in the mouth and in no way inferior in taste to salmon. To pickle salmon at home, you will need the following ingredients:

1 kg fish fillet with skin;
2 tbsp. spoons of salt;
1 st. a spoonful of sugar;
1 st. a spoonful of olive oil;
black pepper to taste.

Rinse coho salmon under cold water and check the absence of bones in the fish. Then dry the fillets with paper towels. Prepare the mixture for salting. To do this, combine salt, sugar and pepper (optional) in one bowl.

Distribute half of the pickling mixture along the bottom of the glass mold. Lay coho salmon on top, skin side down. After that, pour the remaining mixture on the fish and sprinkle with oil. Cover the bowl with cling film and refrigerate overnight.

After the specified time, get the fish, clean it from salt and wrap it in cling film. Store in the refrigerator for up to 7 days. The calorie content of salted coho salmon is 192 kcal per 100 grams.

Do not salt coho salmon in a metal bowl, otherwise the meat will have an unpleasant aftertaste.
Do not rub salt into the fillet, but evenly distribute it on top. Otherwise, the fish may turn out to be too salty.
To reduce the salting time of coho salmon, before cooking it can be cut into thin slices in advance. The proportions for the mixture will remain the same, while it will be possible to eat fish in two hours.

Grilled salmon steak

Grilled salmon is especially delicious. To do this, you need a double-sided grill and a barbecue with coals. To prepare the dish, you need the following ingredients:

coho fish;
salt pepper;
white wine or beer;
lemon.

Coho salmon cut into portions, the steak of which should not exceed 2-3 centimeters thick, is salted, peppered on both sides and laid out on a wire rack. Fry should be for 10 minutes, periodically turning over so that the fish does not burn. During cooking, pour wine or beer over the steak, depending on which drink will be served at the table. Grilled fish according to this recipe has an unusual, interesting taste and unique aroma. It is best served with grilled vegetables in the same way.

Now, we hope you know coho salmon (what kind of fish it is and what it is eaten with). So, do not deny yourself the pleasure of trying it. Moreover, the price for it is set lower than for salmon or pink salmon, and the taste of coho salmon is juicier and more tender than other red fish.

What kind of fish is coho salmon? This question is asked by most people who got into the supermarket, because they hear completely different types of river and sea inhabitants. Much more familiar are flounder, pollock, cod, herring, trout. Should you expand the range of fish on your dining table? How does the body perceive coho salmon, how tasty is it to cook?

The benefits of coho fish for the body

This inhabitant of the oceans belongs to the genus Lososevs and, for the external similarity with their main representative, was called the “silver salmon”, which determines the color of the scales - very bright, radiant, light gray. This also gave him the name "white fish", but do not be deceived - he has nothing to do with really white (sturgeon, pollock, etc.) fish. Its meat is red, in taste it is similar to trout meat and significantly outperforms relatives like chum salmon or pink salmon, which seem very dry against its background.

A large head, a small tail but with a high caudal peduncle, a large carcass that can weigh under 10-12 kg: these are the main characteristics of any type of coho fish. The total length from head to tail ranges from 90-150 cm, depending on the region of habitat.

If we talk about the taste qualities that have already been briefly touched upon, it should be noted that coho salmon in a positive sense stands out from all Salmon. Despite the fact that not every Russian is still aware of it due to the low availability of the product (in terms of its availability in the assortment of most average stores), it has gained popularity and fame as a fish with especially tender meat.

As for the impact on the body, like any fish, coho salmon is an excellent source of protein, which is much easier to digest than from cattle meat. At the same time, there are significantly more useful vitamins with minerals and various microelements, the lack of which primarily affects the female body:

Healthy fats are the beauty of the skin, hair, nails, the stable functioning of the endocrine and reproductive systems, the good condition of the vessels, and the absence of heart problems.
Frequent introduction of coho salmon fish into the diet helps to build a protective shell around all organs on which tumors can form, i.e. prevention of oncological diseases.
The high content of B vitamins helps to strengthen the nervous system, resist fatigue, chronic lack of sleep, improve concentration, and also affects metabolic processes.
Coho salmon also has a positive effect on vision, the immune system, the musculoskeletal system, the chemical composition of the blood (this is especially important for anemia), due to the presence of phosphorus, sodium, fluorine, potassium, sodium, retinol, chlorine, magnesium, niacin acid in its composition .

Red salmon fish is considered a dietary product, despite the fact that the calorie content of a 100-gram piece is 140 kcal, in which there are 21.6 g of protein, only 6 g of fat and no carbohydrates. And due to the fact that there are almost no small bones in the meat, cooked coho salmon is not forbidden even to small children.

Contraindications and precautions

Despite the incredible degree of benefits of coho fish, the harm from its use can also be felt if you do not know some of the nuances. In particular, during pregnancy, doctors advise limiting the presence of any red fish in the diet as much as possible, especially in smoked and salted form. However, a small piece of coho salmon can help stop toxicosis due to the high content of vitamin B6, although chum salmon "distinguished" here is much stronger. And in the second trimester, the fat contained in all Salmon can be very useful for the expectant mother.

Doctors put forward serious contraindications to the use of coho salmon fish mainly to persons with:

gastritis;
liver diseases in the acute stage.

The rest can include coho salmon in your diet fearlessly, however, if you have not tried it before and did not eat red fish at all, start with a small portion, because. it is impossible to exclude an individual negative reaction from the digestive system. This is especially important for children, whose menu is just beginning to expand.

Coho fish: consumer reviews

If we talk about the real perception of this product by an average person, then, like professionals, ordinary consumers also often focus on the pleasant softness of meat. The only disadvantage that is often mentioned is that the product is only available in large hypermarkets. But at its cost, coho salmon is significantly cheaper than salmon, with which it is compared, which makes this fish more affordable for most consumers.

Karina: Once I took coho salmon almost at random, when neither trout nor salmon could be found. The taste is good, but the dryness of the meat did not delight. True, it turned out that this is solved by frying the pieces in batter, but I bake more often, so this nuance does not please me. The fish itself is good, even my daughter (7 years old) likes it.
Tatyana: I often buy frozen salmon steaks in hypermarkets, because salmon today is not too attractive with a price tag. With a difference of almost 2 times, coho salmon does not lose to him at all in taste - also tender meat, low calorie content. The fish turns out very tasty in a double boiler and oven, I have not tried to fry. Fresh is more tender, frozen seems drier, but in general they are about the same.

It should also be noted that the red caviar of this fish is also popular. Moreover, according to consumers, it differs from chum salmon or pink salmon caviar - the color is closer to scarlet-orange, the eggs are smaller, there is no bitterness at all, which children like. It is stored longer because the shell is very dense. At the same time, the amount of useful substances in it is so high that coho salmon caviar is valued above others.

How to choose a good fish?

In order to get only benefit from a food product and not experience any negative consequences associated with its use, you need to choose it correctly. With regard to fish, the freshness factor is of particular importance, since, as in stale meat, pathogenic microbes begin to multiply in it, the vigorous activity of which can ultimately lead a person to both intoxication and the appearance of helminths in his body. Be sure to pay attention to the following nuances:

When buying steaks, take those that lie directly on the ice, and not on top of each other or on a generally clean counter surface: this way the chance of getting fresh fish becomes higher. This rule applies not only to coho salmon.
If you try to put pressure on the cut fish with your finger (it is advisable to do this in a store, be sure to wear disposable gloves), the deformed place should return to its original shape relatively quickly. Those. the hole you create with pressure rises back into a flat surface. If this does not happen, do not buy fish - it has probably been thawed and frozen more than once.
Do you want to take a whole carcass? Examine your eyes carefully - they should not have a cloudy film.
Carefully examine the scales: light, shiny, slightly moist, but without stickiness, the details fit exactly to each other - this is a description of the scales of a healthy fresh fish. The presence of any stains, especially blood, as well as changes in the relief indicates poor quality of the product.

As for canned food, it is difficult to guess the actual state of coho salmon here: in addition to the main parameter - swelling of the can - there is no way to check how fish pieces look and taste if the container is opaque. For this reason, the purchase of canned food is always a kind of lottery for the consumer.

How to cook coho fish?

Arriving at a restaurant, you will most likely find coho salmon baked in foil in its menu - this is one of the main ways of preparing this product, which allows you to maximize the taste of meat and preserve its juiciness. On the shelves you can find fish in any condition - from canned to salted and smoked, but experts still advise buying frozen or fresh and cooking it yourself. What is the best thing to do with her?

In addition to classically baked steaks or a whole carcass, you can make delicious fish kebabs, rolls, cook soup, and prepare interesting cold snacks.

However, before studying recipes with coho fish, you need to take into account a few nuances of this product, which professionals willingly share:

Alcoholic marinade for this fish is not the best idea, as it kills its individual taste.
Try not to overdo it with flavorings: coho salmon is best complemented by garlic and herbs, as well as soy sauce. Dried rosemary is a good spice.
Do you want to cook coho salmon very quickly? Use the "grill" mode - this will allow you to get a delicious dish in 10-12 minutes.
You need to fry coho salmon in breading so that it does not lose its juiciness. Flour with salt is ideal, in which the pieces are rolled. They turn them over very quickly, literally every 1.5-2 minutes.
Never send frozen coho salmon to the oven / frying pan without defrosting it. Be sure to keep the fish on the bottom shelf of the refrigerator until it regains its usual flexibility.

Since, as already mentioned, the most successful option for cooking coho fish is to bake it, professionals recommend recipes of this type to get acquainted with this product. For example, soft pieces in a ginger marinade that can be served with boiled rice.

Composition:

coho salmon - 450 g;
ginger root - 4 cm;
soy sauce - 50 ml;
olive oil - 20 ml;
rice vinegar - 50 ml;
sea salt - 1 tsp;
sesame.

Cooking:

Finely grate a piece of ginger root, pour rice vinegar and soy sauce - this will be the marinade.
Dip the chopped pieces of gutted and washed fish there, let stand for half an hour or an hour. If possible, put in the cold, be sure to tighten the container with cling film.
Salt the pieces, sprinkle with olive oil. Bread in sesame or sprinkle with it - depends on your taste preferences.
Put coho salmon on foil, bake at 190 degrees for 20 minutes. If desired, after you can quickly fry each piece or give it a crust on the "grill" mode.

In the Soviet Union, Thursday was a fish day. But in fact, doctors recommend eating this food much more often. Take, for example, coho salmon. What kind of fish it is, everyone who is overweight and has a whole bunch of chronic diseases must know.

Information about Pacific salmon

Name Oncorhynchus kisutch wears one of the species of Pacific salmon. Among the distinctive features of this inhabitant of sea waters:

Quite impressive dimensions, especially in Asian representatives of the species - up to half a meter. North American varieties are almost half the size;
Weight reaches 15 kilograms;
The scales have an expressive silver tint;
Massive head with a wide forehead;
High palatability of meat, which has practically no rigidity;
The large size of the caudal peduncle, in comparison with other fish.

The typical habitat covers the Pacific coast of Russia from Kamchatka to the Sea of Okhotsk, as well as the western coast of North America. In extremely rare cases, it can be found in more southern latitudes (in northern Japan).

This fish was known even to Russian explorers, who called it white for its appearance.

The benefits and harms of kitsch fish

Coho fish is not only valuable meat, but also a whole bunch of useful properties:

It contains a lot of vitamins and minerals necessary for the human body;
It has been scientifically proven to have a positive effect on the functioning of the brain and visual organs. The condition of the human integumentary system improves, fatty plaques inside the blood vessels are eliminated;
Included in the diet of people suffering from diseases of the cardiovascular system;
Helps in the prevention of many chronic ailments;
The calorie content of the dish is at a fairly low level. Therefore, people who watch their figure can safely include this Pacific guest in their menu;
High palatability: fillet pieces have a pleasant appearance and tender, juicy texture;
The process of eating is quite pleasant due to the almost complete absence of bones;
Feeding small children is acceptable;
Relatively low price compared to other types of Pacific salmon;
Doctors recommend eating this fish twice a week.

The harm of kitchuh for the body

However, the description of the properties of coho salmon should not turn into an endless panegyric. After all the use of this product may go sideways:

Individual intolerance and an allergic reaction to individual components of the product are possible;
Depending on the method of preparation, the energy value can vary quite significantly. Dieters are advised to consume the product raw or steamed;
Due to the content of purines in this inhabitant of the Kamchatka coast, he is included in the black list of those suffering from gout (especially if the disease is in a period of exacerbation);
In its raw form, you need to eat it with extreme caution: the probability of catching worms in this way is quite high;
The presence of mercury in microscopic quantities automatically excludes "white fish" from the diet of expectant mothers;
Often fish are caught in special farms located near the shores of large cities. The quality of local water leaves much to be desired. Therefore, it is worth giving preference to "wild" individuals caught at a decent distance from large human settlements.

Sockeye salmon or coho salmon: which is better?

Sockeye salmon is also a salmon that lives in the waters of the Pacific Ocean. Among its distinctive features that distinguish it from other members of the family:

It is indicated for those suffering from brittle bones and diabetes. In general, this is an ideal dish for raising overall immunity;
Slows down the rate of aging of the body;
The taste of meat can be described as "an amateur". According to gourmets, it is best to use it in a salty form;
The fat content of the sockeye salmon is somewhat lower than that of its family mate;
According to its taste qualities, sockeye salmon caviar has a slightly bitter taste;
The calorie content of sockeye salmon is noticeably lower, which can be a decisive factor for overweight people;
The price of coho salmon is several times higher than that of the "competitor".

In this way, sockeye salmon represents a more welcome guest on the table due to the lower price and high taste properties of meat. Only those who like to eat caviar will have to fork out for goods in a different price category.

Coho salmon or salmon: which is better?

Salmon is a native of the north of the Atlantic, which has gained fame as the “royal fish” due to its availability in the old days only for moneybags. Today, almost everyone can taste this overseas delicacy.

And there is really something to enjoy:

The number of cooking options is almost limitless. The dish will appeal to home in any form: fried, salted, stewed, etc.;
Minimum carbohydrate content;
The proportion of proteins, on the contrary, is high and amounts to 50% of the daily norm of an adult;
Helps with depression, problems with memory and the nervous system;
Increases metabolism, which is good news for losing weight;
Helps to eliminate the negative effects of exposure to solar radiation;
Accelerates skin recovery after serious burns;
An excellent solution for people with a sick stomach.

However, in the choice between salmon and coho salmon, it is still worth choosing the latter.

The fact is that mainly artificially grown Norwegian salmon gets on the Russian shelves. She has a bad reputation, as she is well-fed with medicines and artificial feed. Kichuzh in this regard is more useful for humans.

How to salt coho salmon at home delicious?

The salting recipe is quite simple and includes few steps:

Rinse the fish under a strong stream of cold tap water. Immediately after this, wipe the carcass dry with a piece of cotton cloth or paper napkins;
Cut the body into fillet pieces and remove the bones that come across;
In a separate bowl, thoroughly mix a tablespoon of sugar and two tablespoons of salt, flavored with pepper, mustard and other spices to taste;
Salting requires a deep glass bowl. You need to put half of the spicy mixture into it and throw pieces of coho salmon on it;
Having laid all the available fillets, top the dish with the rest of the spices from the bowl;
It is not required to rub the salt thoroughly, otherwise the dish will come out oversalted;
Sprinkle the "pie" with a couple of tablespoons of olive oil so that the meat does not come out tough;
Cover the glass pan with a thin layer of polyethylene and put in a cool place (no more than 2-4 degrees Celsius) for a day.

Which inhabitant of the deep sea is distinguished both by its benefits for the body and excellent taste characteristics? This, of course, is coho salmon. What kind of fish it is has been known to Russians and Japanese for many centuries. But even today it is a welcome guest on the table of many peoples of the world.

Video about cooking salmon

In this video, chef Arkady Rogozin will tell you how to quickly and tasty pickle kitsch at home:

Kizhuch is a fish from the salmon genus, which compares favorably with its counterparts in the taste of meat and the amount of useful elements it contains. It can reach a meter in length and weigh up to fifteen kilograms, but these are exceptional specimens. Most of the fish caught in Russia weigh no more than seven kilograms.

However, in any case, the coho salmon has a large head and a wide forehead, its tail is set high. In Russia it is often called "white fish", in other parts of the world - "silver salmon". This is caused by the bright silvery hue of its scales.

Where does coho fish live?

Sea of Okhotsk

You can meet coho salmon both in the seas and in lakes. It lives in the Sea of Okhotsk and Sakhalin, Kamchatka and from California to Sacramento. In the lakes of the Magadan Region, in the Sarannoye Lake and in the Boiler Lake.

Despite the fact that coho salmon is considered a very valuable commercial fish, its numbers are small and therefore it is highly valued.

In everyday fishing there are significant restrictions that do not allow amateur anglers to catch coho salmon in large quantities.

The chemical composition of coho fish

Coho salmon meat is considered very nutritious and beneficial for the human body.

nickel;
molybdenum;
fluorine;
phosphorus;
chromium;
zinc;
potassium;
sodium;
magnesium;
calcium.

As well as B vitamins, vitamin C, vitamin A and vitamin E which are very beneficial for the human body.

Taste qualities of coho fish and use in cooking for weight loss

Coho salmon is rightfully considered one of the most delicious fish - it has tender meat, almost devoid of bones, from which you can cook a huge range of dishes - from the simplest steaks to sushi.

Due to the high protein content with an overall low fat content, coho salmon is recommended for weight loss as a comprehensively useful and safe addition to the diet.

The energy value of coho salmon is only one hundred and forty kilocalories per hundred grams.

Properties of coho fish

Thanks to the trace elements contained in fish, it has many useful properties:

helps to strengthen bones and tooth enamel;
promotes an increase in hemoglobin in the blood;
with careful use (cooking without oil and hot fatty sauces) promotes weight loss;
provides prevention of cardiovascular diseases and beriberi;
strengthens the general state of immunity;
improves mood and positively affects the state of the nervous system;
can serve as part of the prevention of osteochondrosis, sciatica, osteoporosis, arthrosis and similar diseases of bones and joints.

How to catch more fish?

I have been active fishing for quite some time and have found many ways to improve the bite. And here are the most effective ones:

. Attracts fish in cold and warm water with the help of pheromones included in the composition and stimulates their appetite. It is a pity that Rosprirodnadzor wants to ban its sale.
More sensitive gear. Reviews and instructions for other types of gear you can find on the pages of my site.
Lures using pheromones.

You can get the rest of the secrets of successful fishing for free by reading my other materials on the site.

Coho fish benefits and harms, contraindications

The benefits of coho salmon are undeniable:

increased immunity;
prevention of diseases of bones, cardiovascular system, nervous system;
weight loss
increase in the level of phosphorus in the body;
reduction of problems with hematopoiesis.

There is no harm from it, if you do not eat it, having contraindications, including:

individual intolerance coho or any other salmon fish can cause trouble, therefore, before trying coho for the first time, it is worth evaluating its effect on the body by chewing a small piece - if a rash, discharge, pain, itching appear, then it is better to refuse to use coho salmon ;
stomach diseases- despite its dietary content, coho salmon contains cholesterol and coarse animal fibers, which can harm a patient with gastritis or an ulcer;
serious liver disease.

Also, do not eat coho salmon in large quantities during pregnancy - it is better not to be too zealous and eat a little.

Kizhuch - recipes

Red fish is always in demand, because there are a huge number of dishes that can be prepared from coho salmon. The simplest of them will require only the meat itself and maybe a little salt. More complex ones require more complex ingredients.

As a rule, coho salmon is prepared:

in the oven, which does not require much effort and allows you to make a delicious dish at no particular cost;
in a frying pan, which gives the fish a delicious flavor and will suit lovers of a crispy crust;
salted, which allows you to store the fish longer, and at the same time experiment with its taste.

And, of course, coho salmon steak remains a special dish - the dish is as simple as possible and does not require much time, but is always in demand because of its delicate taste.

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In the oven

There are many ways, and everyone chooses according to their desire. Someone loves fried fish, someone baked, and someone even salted - and coho is suitable for all this.

In order to cook coho salmon in the oven in the simplest way, you will need:

the fish itself;
several tomatoes;
lemon.

Cut off the head and tail of the fish carcass (then you can use them for soup), and clean it of offal.
Make neat transverse cuts on the carcass with an interval of several centimeters, and on both sides.
Slice the tomatoes and lemon into thin slices.
Carefully insert lemon and tomato slices into the cut on the fish carcass.
Place the carcass on a greased baking sheet and close in the oven for forty minutes.

When serving, such fish should be poured with lemon juice - then its taste will become especially pleasant.

The second recipe is no more complicated.

For need:

the fish itself;
a little lemon juice;
a little sour cream;
greenery;
foil.

Should:

Free the fish from the head, tail and giblets.
Grate the carcass with salt and pepper, put a few bunches of greens inside it for taste.
Drizzle with lemon juice and top with sour cream.
Wrap in foil or stuff into a cooking sleeve, and leave in the oven for half an hour.

As a result, it will take very little time to get a tasty and healthy dish. The next recipe is somewhat more satisfying and a little less simple.

For him you will need:

a kilogram of potatoes (young ones will be especially tasty);
coho salmon;
sour cream;
hard cheese;
seasonings;
baking foil.

Clean the carcass from the head, tail and intestines, and carefully cut into slices no more than three centimeters thick.
Gently, making sure that no debris remains, blot the slices with paper towels until they are almost dry.
Put foil on a baking sheet and form sides on it.
Lay the slices on top in an even layer, making sure that there is no empty space between them.
Mix sour cream with spices to taste(white pepper is especially good for fish) and cover the coho salmon slices with a thin layer.
Peel the potatoes, cut them into slices, making sure that they are no thicker than a centimeter.
Put a layer of potatoes on the fish layer, cover it with sour cream and add another layer, which is also smeared with sour cream.
Carefully cover the foil with a second sheet of foil, pinch the edges and place in the oven for half an hour.
Take out the mold after half an hour., remove the top sheet and sprinkle the dish with grated cheese, then put it in the oven for another twenty minutes.

Melted cheese, baked new potatoes and coho salmon go well together.

The following recipe requires more effort and more ingredients:

coho salmon;
a tablespoon of lemon juice;
two tablespoons of honey;
two tablespoons of soy sauce;
half a kilo of shrimp;
a bunch of green onions;
one bell pepper;
three teaspoons of cream;
ginger root, two garlic cloves and fish seasoning.

When all the ingredients are prepared, and the shrimp are also boiled, you can start:

Remove the head from the fish carcass, tail and giblets, and then make a deep incision along the ridge, dividing it into two halves.
Pull out the spine and small bones.
Prepare the filling - after chopping, fry the onion, garlic, ginger and pepper for five minutes. Pour the cream into the pan and wait for it to thicken. Add shrimp, cook for another minute and remove from heat.
On parchment, on a baking sheet, lay out pieces of twine thirty centimeters each. Put the fillet on top with the scales down, fill it with stuffing and carefully tie it, forming a kind of carcass.
Put in the oven for half an hour.
Make a sauce by mixing and heating lemon juice, soy sauce, honey and seasoning.
When the fish is ready, you need to pour the sauce over it and, having covered, leave for another five minutes.

If desired, you can add cheese to the filling, use crab sticks instead of shrimp and improvise in every possible way.

in a frying pan

In order to cook coho salmon tasty in a pan, you will need:

a fish;
five tablespoons of vegetable oil;
one tablespoon of honey;
one tablespoon of mustard;
one tablespoon of lemon juice;
five tablespoons of flour;
two garlic cloves;
salt to taste.

Should:

Remove the head and tail from the coho salmon, get rid of the giblets.
Carefully make an incision along the spine and cut the fish into fillets.
Cut the fillet into portions- such that they can be put to the side dish and it did not seem to be either more or less.
Chop the garlic and mix it with honey, mustard, lemon juice and two tablespoons of vegetable oil.
Dip the fillet in the resulting marinade and leave for a couple of hours - or better all night.
Heat oil in a frying pan, roll a piece of fillet in flour and dip it in oil, the side where the skin is down.
Fry for two minutes, flip and repeat on the other side.
If as a result coho salmon seems damp, you can put all the fillets at once for five to seven minutes in the oven - this will make it ready, but not overcooked.

You can serve the result with lemon slices or sauce - a mixture of soy sauce, honey, mustard and lemon juice.

There is another, somewhat more interesting recipe.

It will require:

a fish;
two hundred grams of cherry tomatoes;
olive oil;
Tabasco;
Italian herbs;
salt.

The result of this recipe will be spicy, but no less tasty:

Fish need to get rid of the head, tail and giblets, and cut into neat portioned pieces no thicker than three centimeters.
Dry each piece with paper towels and rub with salt.
Each piece must be fried in hot oil - two minutes on each side.
Cut the tomatoes in half and put them on top of the fish.
Sprinkle Italian herbs on top., add Tabasco to taste - it is very spicy, so it is important not to overdo it.
Leave on low heat for five to seven minutes.

It is good to serve such fish with rice - it easily copes with increased spiciness, in addition, its taste is neutral enough to allow coho salmon to open up in all its glory.

You can also refer to another recipe:

coho salmon;
bulb;
two tablespoons of flour;
greenery;
vegetable and butter;
spices and salt to taste.

When everything is ready, you need:

Prepare the fish for cooking and cut into small portions.
Fry each piece in a skillet - two minutes on each side.
Pull out the pieces, and in the oil in which they were fried, fry the chopped onion until golden brown.
Add the fish back, pour half a glass of boiling water and simmer under the lid for five to seven minutes.
Add butter, sprinkle with fresh herbs and simmer uncovered for another five minutes.

Serve with boiled potatoes.

salting

The recipe for salting coho salmon is very old and undemanding, but no less tasty.

Necessary:

coho salmon;
two tablespoons of salt;
two tablespoons of sugar.

The list of ingredients is short, and when they are ready, you should:

Rid the fish of the head and tail, take out the giblets and bones - everything from the ridge to the abdominals.
Cut the fillet into portions.
Mix salt and sugar, pour a quarter of the resulting mixture into dishes prepared for fish (it is desirable that it be exactly the size of the pieces - this way they will be better saturated with the sugar-salt mixture).
Lay out two pieces of fish on the mixture, skin side down, pour half of the remaining mixture so that it comes out evenly.
Lay out the next two pieces, this time with the flesh down, and so that it comes out evenly.
Pour in the remaining mixture, smooth evenly.
Close the dishes (preferably airtight) and leave for a day in the refrigerator.
Take out, turn the fish over so that the upper pieces are on the bottom, and leave for another day.
Take out the dishes, remove the fish from it, dry it with paper towels - after that it can be stored for about five more days.

Lightly salted coho salmon can be used in salads, appetizers, even sushi. If desired, you can eat just like that.

And of course it has variations.

For the next one you will need:

coho salmon;
two tablespoons of salt;
a tablespoon of sugar;
two tablespoons of olive oil;
black and white peppers;
salt, mustard seeds, bay leaf.

Necessary:

Rid the fish of everything superfluous - cut off the head, tail, take out the offal and bones.
Pepper, salt, sugar, bay leaf and mustard seeds you need to make a mixture for salting and pour half of it into a specially prepared bowl.
Put the fillet, freed from everything superfluous, on the mixture and press it well against it.
Pour the second part of the mixture on top, sprinkle with olive oil on top for taste.
Seal the bowl tightly and refrigerate overnight.
Take it out of the refrigerator after a day., drain the brine, scrape off the salt from the skin of the coho salmon and, if desired, cut it into portions.

There is also a more interesting way.

You will need:

coho salmon;
a glass of olive oil;
bulb;
two tablespoons of sugar;
two tablespoons of salt;
peppers and salt to taste.

You can add coriander to spices if its taste is pleasant.

Then you need:

Clean the fish from all excess, cut into portions.
Mix the spices and pour a quarter of the mixture into the bottom of the bowl.
Put a thin layer of fish on top, sprinkle it with a mixture so that it covers it.
Repeat until you run out of fish.
Put the result in the refrigerator for a day.
Remove, drain the brine, cut the onion into thin rings and mix it with the fish.
Pour the resulting fish-onion mixture with oil so that it covers the mixture completely, leave in the refrigerator for another day.

When the day has passed, the oil can be drained. But it will be much more productive to use it as an ingredient for sauces - or even as an independent sauce.

Steak

This is the simplest and at the same time the most popular coho salmon dish - preparing a steak is very simple, and the taste is not inferior to the most complex fish dishes.

For him you will need:

coho salmon;
lemon;
olive oil;
salt and pepper to taste.

When everything is ready, you need:

Remove the head, tail and offal from the fish, then cut into portioned pieces.
Mix salt, pepper, a little oil and a little lemon juice.
Use the resulting mixture to grate the fish pieces.
Fry coho salmon in a pan - two minutes on each side - and remove.
Serve garnished with lemon wedges and drizzle with lemon juice.

The main thing in a steak is not to overdry it, otherwise it will turn out to look like the sole of a boot, and not at all tender. Instead of a frying pan, you can use the grate with the same success.

Coho fish - price

Due to its usefulness, excellent taste and a small number of coho salmon, in the central regions of Russia, its price can reach up to 1200 rubles.

How to choose the right coho fish?

For the fish to be tasty, the name is not enough. You need to be sure that there is a quality product on display that is worth spending money and time on.

fish scales should have an obvious silvery color - there should not be any spots, scratches, abrasions and ugly shades on it;
the eyes of the fish should not be covered with a film, cloudy;
fish steaks should lie on ice;
the meat should look appetizing, bright, not windy, and if you press lightly on it, the hole should quickly tighten;
if it is possible to touch the fish, it is worth doing it - it should be elastic and moist, but in no case sticky;
the smell of meat should be weak and pleasant.

You should not buy coho salmon in dubious places where its origin raises questions. You should not buy it in places where storage conditions seem unsuitable or in those where there is a persistent stale smell.

Coho salmon does not like high temperatures, direct sunlight and too long storage.

Keep it in place:

cool- a refrigerator, a balcony in winter or a cellar in a private house are more than suitable (the main thing is that the temperature does not rise above zero);
dark- the sun's rays are harmful and can provoke decay processes.

In addition, you should make sure that the coho salmon does not lie longer than a week, otherwise it will be irretrievably damaged.

Coho fish - reviews

Anna: I never thought that proper nutrition can be not only healthy, but also tasty. It always seems that if vitamins and weight loss are only greens, apples, cabbage and something like that. But it turns out that you can eat fish perfectly, especially if you do not do it too often and cook it in a non-stick pan. No calories, solid nutrients.
Inga: Quite recently I got hooked on fish and have already tried a huge bunch of recipes with coho salmon - each time it turns out gently, so that it melts in your mouth. And if you add spices, and if you find interesting recipes on the Internet, and if you use a variety of sauces, honey, mustard, you will lick your fingers. Both my husband and children are delighted with me, and I myself ...
Oleg: Coho salmon is better than many types of fish, and I have tried a lot of them and I can say with confidence. The meat is tender, there are almost no bones, and most importantly, in order to reveal the taste, you do not need to bother with cooking for a long time. Sprinkled with salt, rubbed, put in a frying pan. Spotted, turned over - and that's it, you can enjoy your lunch or dinner. Where are the dumplings!
Alina: Coho salmon decided to try it by accident when she wanted to make sushi, but there was no other suitable fish in the store. And she didn't regret it. And in sushi it was wonderful, both on its own and when I baked it with potatoes in the oven. It seems that this is such a fish that nothing can spoil.

How long have you had a really BIG CATCH?

When was the last time you caught dozens of HEALTHY pikes/carps/breams?

We always want to get results from fishing - to catch not three perches, but ten kilogram pikes - this will be a catch! Each of us dreams of this, but not everyone knows how.

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It can be prepared at home, you can buy it in fishing stores. But it is expensive in stores, and to prepare bait at home, you need to spend a lot of time, and, to be honest, homemade bait does not always work well.

Do you know that disappointment when you bought bait or cooked it at home, and caught three or four bass?

So maybe it's time to use a really working product, the effectiveness of which has been proven both scientifically and in practice on the rivers and ponds of Russia?

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Learn more about bait!