Salmon and salmon - how do these fish differ? About salmon, general information, life cycle, time of entry into rivers Salmon is a sea fish.
The buyer does not take his word for it. And rightly so
Red fish sandwiches are a decoration for any table. For example, I have always liked lightly salted salmon fillets in vacuum packaging, primarily because it does not need to be cut, it is convenient to cut. But for some time I began to notice that there were small bones in the meat, I had to pull it out with tweezers, but my hands still came into contact with the fish. That’s why I recently decided to cook my own salted salmon.
Moreover, in one of the large stores I saw a beautiful carcass, albeit frozen. But since the price tag did not indicate what kind of bird this fish was, that is, where and when it was brought from, I had to ask a question to a worker in uniform who flashed nearby. “What is it important? Well, if that’s the case, I’ll go and find out now.” The girl hurriedly left, and I, tired of shifting from foot to foot, left shopping room. I bought the fish in another store, chilled, which arrived, as they said, “literally a few days ago from Murmansk.” I didn’t want to cast doubt on the answer: from Murmansk or from Murmansk.
The secret is out of nowhere
But some buyers don’t take their word for it, because they have encountered misinformation more than once. Here is Sevmash worker Lidiya Yurchenko. As she says, she was repeatedly convinced that the inscriptions on price tags and certificates did not match. “The price tags say: Murmansk or Karelia. But a hundred
Just take the certificate in hand, and it turns out that the fish is from Norway.”
Lydia believes that so far she has been lucky with sellers; in any case, not one of them has yet refused to present a certificate. But they didn’t want to show her friend, who lives on Yagra, the salmon “passport” in a store by the sea, although there was a reason to look at the document: the price tag said that the goods were from Murmansk, but in plain sight there was a box from which the salmon was taken, where it said in black and white: Norway. However, the consumer also received a reward for his curiosity: “What difference does it make where the salmon comes from? The main thing is that it exists and people need it. If you don’t like Norwegian, no one is forcing you to buy.”
It seems that buyers are showing interest in the origin of salmon not out of idle curiosity. Gone are the days when people fell for imported products. Having eaten our fill of “artificial” food, we turn back to our native products. Although it is no longer a fact that everything native must certainly be real. Salmon can also be different - wild (sea) and raised in captivity. According to experts, these are not the same thing. Cage fish may be fattier, but the red color of the fish meat in this case is achieved by adding shrimp and artificial pigments to the food. Wild salmon is much tastier and has a beautiful natural color. It is very difficult to distinguish sea fish from farmed fish; wild salmon has well-developed fins and a slightly different head shape. But only the knowledgeable can notice this. That’s why buyers are passionate about asking sellers where the goods come from. But they create confusion or do not consider it necessary to inform the buyer. This is how the secret is blown out of nowhere.
Right to information
Unfortunately, the level of service in some stores is low, he says chief expert of the Severodvinsk territorial department of Rospotrebnadzor A.A. RYAZANOV. - But, on the other hand, the actions of sellers are largely determined by the behavior of consumers themselves: violations in trade will decrease if buyers more often begin to declare their legal rights, including to receive information about the product.
This is confirmed by the experience of a Sevmash worker who contacted the editorial office: Lydia does not consider it shameful to ask for salmon certificates, and they present them to her. But her friend gave up when she heard the primitive “No one is forcing you to buy” from the counter workers. Whereas on the buyer’s side, clause 12 of the Rules for the sale of certain types of goods, approved by Decree of the Government of the Russian Federation No. 55 of January 19, 1998 (as amended).
The seller must, at the buyer’s request, familiarize him with the shipping documentation or certificate of conformity, which indicates information about the declared products, registration number, its validity period, which authority issued the document. It contains the signature and seal of the supplier indicating the address and telephone number.
Regarding the supply of salmon to retail trading network A.A. Ryazanova clarifies that stores receive salmon from wholesalers who work under contracts with the veterinary service: before going on sale, the products are verified with the documentation presented for it.
Grown in cages
So the comment about where the salmon is coming from continues veterinarian of the state veterinary service for the city of Severodvinsk T.I. PANFILOVA:
- Most often, chilled salmon comes from Norway, where cage production is very developed. But there are also domestic ones on sale: from the Kaliningrad region - frozen, from Murmansk - chilled cage. The geography of trout supplies is even wider: from Karelia, Murmansk and even from the Republic of Chile, which is located in South America. It is clear that this fish was not reproduced naturally, but was grown artificially.
- Do we have White Sea salmon for sale?
- White Sea salmon is also sometimes traded, but it has its time when the fishing season sets in, and fishing is carried out by private organizations under licenses.
Salmon is an anadromous fish of the salmon family, up to 1.5 m long, weighing up to 39 kg.
The scales are small, silvery, there are no spots below the lateral line. Lives in the northern part of the Atlantic Ocean and the southwestern part of the North Arctic Ocean, as well as in the Baltic Sea.
Sexual maturity at 5-6 years of age. It goes into the rivers into mist. time (autumn and different time in summer). Spawning in September-November. During spawning, red and orange spots appear on the head and sides of salmon.
Fertility 6-26 thousand eggs. The caviar is large and orange. Juveniles live in the river for 1-5 years, feed on invertebrates and small fish. In the sea it feeds on fish and crustaceans. Lives up to 9 years. Valuable fishery object.
Useful properties of salmon
Salmon - very delicious fish, which, due to its beneficial properties, will be appropriate in the diet of both an adult and a child. Usually salmon comes to the table in smoked and lightly salted form. To preserve the maximum amount of nutrients, it is better not to fry the salmon in a frying pan, but to bake it in foil or on the grill.
Salmon meat is easily digestible by the body and is an excellent source of protein; it also contains large amounts of phosphorus, iodine, calcium, potassium, sodium, magnesium, zinc, and fluorine. Just 100 g of fish contains up to half daily value squirrel.
Salmon provides the body with at least 2 times more calories than white fish. Unlike saturated animal fats, unsaturated fats from fish are considered the most healthy. According to scientists, it is the Omega-3 fatty acids found in fish that help prevent cardiovascular diseases, reduce the risk of blood clots in blood vessels, and also help improve blood flow in the capillaries.
Very useful sea fish to expectant mothers. There is evidence that the use oily fish relieves some symptoms of psoriasis, improves vision and brain function. Sea fish contains a complex of vitamins, in particular vitamin D. Fish fat 5 times more effective vegetable oils, it lowers cholesterol in the blood. The fats found in the liver of fish are rich in vitamins and D. The muscle tissue of fish contains B vitamins, which help the body absorb proteins.
With constant consumption of salmon, blood circulation improves, the functioning of the gastrointestinal tract, liver, vascular system, nervous system, and immunity increases. Lightly salted salmon contains substances that prevent the development of thrombophlebitis.
IN Lately everything appears more messages, which claims that eating fatty fish (salmon, mackerel, herring, sardines and cod) protects against asthma. This is due to the anti-inflammatory effects of Omega-3 fatty acids and magnesium. It has been proven that people who have low levels of magnesium in their bodies are more susceptible to asthma attacks.
Eating salmon meat relieves emotional stress, improve your mood, overcome depression and thereby maintain your health. Salmon also helps recovery mental performance by increasing the elasticity of brain vessels, increasing oxygen consumption by brain cells and by improving blood circulation.
Diseases such as cancer, rheumatoid arthritis, atherosclerosis, and weakness are often associated with a lack of Omega-3 fats. immune system and others. Salmon contains nicotinic acid and vitamin D, which are also important factor bone health and nervous system and promote absorption
Dangerous properties of salmon
It is believed that this type of fish has no contraindications. However, we should not forget about individual intolerance to fish and seafood. In addition, it is not advisable to get too carried away with salmon if you have tuberculosis. active form, cholelithiasis and urolithiasis, chronic liver diseases, as well as in the presence of inflammation and ulcers in the gastrointestinal tract, since a huge amount of saturated fatty acids can negatively affect the health of such patients.
Salmon fish species are among the most abundant inhabitants of the Pacific and Atlantic oceans, as well as reservoirs with fresh water located in the northern hemisphere. The most famous and constantly occurring representatives of this family are fish such as trout, salmon, pink salmon, chum salmon, salmon, coho salmon, seal, whitefish, sockeye salmon and others. These fish are characterized by remarkable taste characteristics. In this regard, their meat is used in cooking for the preparation of both typical, everyday dishes, and for cooking gourmet dishes haute cuisine, as a serving for festive tables. Do not forget that salmon are the source of such a delicacy as red caviar.
This article will talk about the peculiarities of salmon life, their way of life, beneficial properties and fishing for this fish.
It should be noted that salmon, in turn, are divided into several subspecies, such as salmon, grayling and whitefish.
According to researchers, this type of fish arose in Cretaceous period Mesozoic era. Currently, salmonids, in their appearance, resemble herrings. Salmon, depending on the type, are capable of growing in length from several tens of cm to 2 m, or even 2.5 m. One of the longest representatives of this genus are whitefish. At the same time, their weight can be several tens of kg.
Individual specimens of chinook salmon, taimen or salmon reach a weight of 60 to 100 kg. Salmon do not live long, about 10 years on average, although you can also find long-livers, for example, taimen live up to almost 50 years.
The salmon family is distinguished by a slanted and, at the same time, laterally compressed body, on which there are round scales. The fins are located in the middle of the belly. They can be easily distinguished from other types of fish by the presence of an adipose fin big size. In these types of fish, the air bladder is connected to the esophagus, and the skeleton is not as bony as in other types of fish. For example, the skull is not made of solid bone, but of cartilage.
Representatives of the salmon genus inhabit both salt and fresh water bodies. Salty bodies of water are seas and oceans, while fresh water bodies include rivers. They inhabit the fresh water bodies of the North African continent in huge numbers, as well as the North American continent.
At the same time, attention should be paid to the fact that salmon prefer conditions characteristic of the cold hemisphere. As for the warm hemisphere, salmon can only be found in conditions artificial breeding. In Russia, salmon are found in the Far East, Kamchatka, near Kuril Islands and Sakhalin. It is in these areas that industrial fishing of these types of fish is carried out.
Representatives of this genus of fish, which naturally inhabit seas and oceans, move to freshwater rivers. While in rivers, at this moment salmon receive the status of migratory fish. Some of these species can initially live in fresh water bodies, namely lakes. What’s most interesting is that they go to spawn in the places where they were previously born. Salmon spawn in the second or third year of their life. Another very interesting fact from their life: they go to the spawning grounds first and last time In my life. After the fish spawn, it all dies, becoming a food source for many animals living in the spawning areas. Such life path salmon living in the Pacific Ocean, such as pink salmon, chum salmon, sockeye salmon, etc., pass through. As for salmon living in the Atlantic Ocean, not all individuals die after spawning. At the same time, individual individuals lay eggs at least 4-5 times during their life.
Before and during the spawning process, salmon undergo major changes, especially in terms of coloration. Individuals become brighter, decorated with spots of red or black, and males develop a hump. Pink salmon received its name based on this fact. Despite this, some species quite often change their colors, depending on the conditions of the surrounding living environment.
Types of salmon fish and their names
There are quite a lot of species, so it will not be possible to talk about them all, but it makes sense to talk about the most interesting and most popular ones, which have specific differences.
Salmon is also called “northern” or “noble” salmon. Salmon is one of the most valuable fish of this family. It stands out as tasty and tender meat, which contains a sufficient amount of vitamins and minerals. Its most widespread population is in the White Sea.
Its body, 1 to 1.5 meters long, is covered with silver-colored scales, without the spots on the sides that are typical for salmon species of fish. The salmon diet consists of small fish. During the period of active reproduction, he practically refuses to eat. When salmon leaves for spawning grounds, it can be identified by prominent spots of red or orange color that appear on the body of the fish.
It is quite easy to distinguish pink salmon from other representatives of this genus by their very small scales of a silver hue, as well as the presence large quantity spots in the tail area. During the spawning period, pink salmon greatly transforms its appearance, as well as its coloring. Females become almost black, especially the head and fins, while males grow teeth and a hump forms on their back.
Pink salmon grows to 65-70 cm in length, no more. Habitat – Pacific Ocean and Atlantic. During the spawning period, pink salmon move to rivers both on the North American continent and in Russian Siberia. At the same time, it does not rise far against the current.
Pink salmon have fairly large caviar, ranging in size from 5 to 8 mm. After spawning, all the fish die. Pink salmon begin to spawn at the age of three or four years. The diet of pink salmon includes small fish, mollusks and crustaceans. According to many scientists, pink salmon is a relatively heat-loving fish, as it enters wintering areas where the water does not cool below +5 degrees. Pink salmon belongs to valuable varieties commercial types of fish and is considered an internationally recognized seafood product. They tried to breed pink salmon in other reservoirs, but it did not take root.
Ketu can also be considered one of the most known species fish It is characterized by a silver color without any extraneous stripes or spots. During the spawning period, it becomes almost black in color. It can be found in the Pacific Ocean, and for spawning it comes to its places, which are located in the upper reaches of such Siberian rivers as the Kolyma, Lena, Yana, Amur and others.
There are two forms of this fish:
- autumn, as the largest, about 1 m long.
- summer, no more than 70-80 cm in length.
Chum salmon has fairly large eggs (7-8 mm) and is a valuable commercial species.
Sockeye salmon is especially common in the Pacific Ocean, but is not very well known in Russia, as it is usually caught off the Asian coast or off the coast of Alaska. Sockeye salmon is distinguished by the presence of a large number of gill rakers, as well as the bright red color of the meat, compared to the meat of other salmon. They have a soft pink hue.
She has rather small caviar (4-5 mm), compared to other types salmon fish. Grows up to 70-80 cm in length. Sockeye salmon feeds on small crustaceans. There are two types of sockeye salmon. This is due to the fact that these subspecies spawn in different periods:
- in spring;
- summer or autumn.
The main habitat of this fish is the Pacific Ocean, and coho salmon spawn in the waters of the North American continent and Asia. Coho salmon has silvery scales of a bright shade, which is why it is also called “silver salmon.” Basically, coho salmon grow up to 60 cm in length, although there are individuals up to 80 cm in size. Coho salmon spawn from September to March, which can be characterized by the presence of ice on the surface of the reservoir. During this period, females and males change their color to a bright crimson color.
At the same time, coho salmon is considered a rather heat-loving fish, since it winters in places where the water does not cool below +5°C, and in some places even +9°C.
It is considered the most valuable fish of the salmon family. In addition, she is considered their largest representative. It can gain weight up to 50 kg, with a length of 80-90 cm. It can be distinguished by its characteristic gill rays, of which it can count at least fifteen.
It can be found near the North American continent, and can spawn in rivers Far East. Chinook salmon spawn throughout the summer. Moreover, the fish makes depressions in the bottom with its tail and lays eggs. Chinook salmon live for at least seven years, and average duration her life is 4-5 years. Chinook salmon feed on small fish. Chinook salmon has nutritious red meat, which is why it is caught in large quantities.
This fish, which is found in the Russian Baltic, Black, White and Aral seas, is also called salmon - taimen. It is considered a migratory fish and goes to spawning grounds located in European rivers. They grow up to 47 cm in length, reaching from two to five kilograms of weight. Despite this, you can find individual specimens weighing up to 15 kg. Trout are also caught commercially due to their tasty and healthy meat. Brown trout prefer to lead interesting way life: goes to spawn in the upper reaches of rivers, does not migrate over vast distances, prefers fresh water bodies, in which it spends most of its existence.
Trout, which is found in the Azov and Black Seas, is called “Black Sea salmon.”
It is a small representative of the salmon genus, which can be found in both salt and fresh water. On average, the lifespan of a whitefish is 7-10 years. Although there are individuals that live up to twenty years and grow up to 50 cm in length.
The fish has a silver tint and dark fins. As a rule, there are several subspecies of whitefish, which practically do not differ from one another. At the same time, one feature of whitefish should be mentioned: they have meat white, compared to other representatives of salmon.
Nelma belongs to the whitefish subfamily, but, unlike other relatives of this subfamily, it is capable of growing up to 1.3 meters in length, with a weight of about 30 kg.
This fish does not like salty waters and is found mainly in rivers of the cold hemisphere. When going out to sea, it tries to stick to desalinated areas of the water area. It has commercial interest, as it is characterized by tasty and nutritious meat.
This fish is divided into ordinary, Sakhalin, Korean and Danube taimen. These species differ in appearance due to their specific habitat conditions. Common taimen, as a rule, is found on the Amur River and large lakes. It differs from its Danube relative in the smaller number of stamens on the gills.
Sakhalin taimen is an anadromous fish. It can grow up to one meter in length, while gaining weight from 20 to 30 kilograms. Taimen is a valuable commercial fish. He feeds on small fish.
Lenok has a dark color with a golden tint. It spawns with fairly small eggs, and appearance resembles whitefish.
This type of fish is found in the rivers of the Far East, as well as Siberia. Its diet includes larvae of various insects. Like most salmon species, lenok is one of the commercial fish.
Trout
Who hasn't heard of trout? This representative of the salmon genus inhabits large lakes such as Onega and Ladoshskoye. Trout can be found in Karelia and in the pool White Sea and Baltic.
Depending on their habitat, brook (ordinary) and lake trout are distinguished. This fish prefers freshwater bodies of water with crystal clear and cold water. At the same time, it may have a unique color. Trout spawn in autumn-winter period. Trout feeds on a variety of foods, ranging from insect larvae to small fish.
There are several varieties of trout:
- alpine;
- Scottish;
- European;
- American, etc.
Trout has very tasty meat, which is why it is caught commercially. Along with industrial fishing, trout are bred in artificial reservoirs on an industrial scale. This type of fish is an object of fishing for both amateur fishermen and sports fishermen.
This fish is found in Lake Sevan and translated means “prince.” Ishkhan spawning occurs at a certain period of the year. Their usual color is silver, but during the spawning period, the fish changes its color to dark, with bright red spots that appear on the body of individuals. Ishkhan spawns at the bottom of the lake. Some individuals gain weight of 15 kg, but the average size of this fish is within 30 cm, with a weight of about half a kilogram. Ishkhan contains very appetizing meat, from which you can prepare true delicacies.
The salmon family includes a large number of fish species that are valued for their excellent taste qualities. Some of the species are anadromous, while others are freshwater, but all of them are of great commercial importance.
A famous joke says that “all salmon is salmon, but not all salmon is salmon!” Let us try to understand this difficult issue as thoroughly and accurately as possible.
"Who's the Hu" on our fish menu
First of all, let’s find out what ichthyology says about this: indeed, from the point of view of a strict scientific classification, “salmon” is a collective name for a whole genus of fish, and it exactly sounds like this: genus - salmon ( Salmo), family - salmonids ( Salmonidae), order - salmonids ( Salmoniformes). And this genus includes the following industrially caught/farmed “delicacies”: salmon itself (Atlantic/lake salmon - Salmo salar) and then a whole spectrum of about thirty species under the unifying name “trout” (all these fish are often called “real salmon”) .
However, if you “climb a little up the fishery family tree", then pink salmon will also end up in the salmon ( Oncorhynchus gorbuscha), and chum salmon ( Oncorhynchus keta), as well as a long, very long list of fish that are much less known to the general consumer, but no less caressing to the ear with their names (omul, whitefish, chinook salmon, coho salmon, sockeye salmon, taimen, grayling, lenok - and further on the list). And therefore, the debate about “which salmon is the salmoniest salmon” can be almost endless.
Why are such different fish often called in a similar way in everyday life?
The riddle can be solved quite simply if you look at the map at geographical areas distribution of each of the mentioned species and at the same time keep in mind that biologically they are very related to each other: accordingly, in countries/regions separated by great distances, they tend to call “salmon” that “fish relative” that lives right on their territory (or at least closer to the borders). After all, it is only now possible to fly in less than nine hours from Norway (one of the main breeding grounds for Atlantic salmon) somewhere to Anadyr (Kamchatka, the habitat of Chinook salmon - Pacific or “Royal” salmon) and bring back or forth “delicious” fish" - and at the beginning of the twentieth century such an expedition would have taken at least a year.
Moreover, confusion is often brought about “with the best intentions”: in the same Kamchatka you can catch mykiss fish, better known as “Rainbow trout” and (surprise, surprise!) “Kamchatka salmon”, which has now been successfully acclimatized and is successfully grown in many countries peace.
Unexpected “fruits of progress”
In order to completely “upset” the reader, let us pay attention to the following nuance, which is usually simply silently ignored: after all, what awaits him in the supermarket is not just “salmon”, but usually “artificially bred salmon”, which spent its entire life first in a fish hatchery, and then - in a nursery somewhere near the coast. And the point here is not so much what he ate and where he “put on fat” - it’s just that this fish is typically no longer a “pure genetic line”, but to one degree or another a hybrid, specially bred for more successful breeding in industrial conditions And speed dial weight.
conclusions
From the resulting mini-research, the following disappointing conclusions can be drawn:
Using the term “salmon” for precise identification is pointless for a number of reasons:
- Firstly, this is a generic name, under which, with a “narrow” interpretation, at least three dozen fall different types trout - and with “broad” the number of species indiscriminately classified as salmon can already number in the hundreds.
- Secondly, for everyday (household) use, the name “salmon” is typically applied by local residents to fish closely related to salmon, geographically living near their borders - which, given the presence of a developed industrial fish farming industry and transportation of the finished product literally all over the world, confuses the situation even more.
- Thirdly, sellers/suppliers of fish deliberately rebrand the finished product under the name that, in principle, provides them with the greatest profit in a given territory: as shown above, it is technically correct to call the same fish both salmon and Atlantic/lake salmon - and if in the first name one can immediately hear something familiar, “sovereign-merchant”, then in salmon (especially Atlantic) one can hear “a wonderful fish, overseas!”
And the joke about salmon and salmon mentioned at the beginning can be considered both true and not very true: formally and strictly scientifically this is so, but taking into account the existence of “Kamchatka salmon”, which clearly does not belong to the genus Salmon, everything is no longer so clear... Truly mysterious country Russia!
A century ago, salmon was considered in Russia almost the food of the gods and was served exclusively in rich houses. And all because this fish cannot be caught in ordinary reservoirs.
Salmon lives in the seas and oceans, but breeds mainly in rivers, where it is caught on an industrial scale. True, there is such a species as lake salmon, which lives in lakes, but it is less useful than sea salmon (Atlantic salmon). In any case, today, the meat of this fish is quite accessible to most of us, so it’s time to talk about what benefits we can get from eating it.
Composition and beneficial properties of salmon
Well, first of all, salmon consists of delicious meat, thanks to which it is considered a delicacy. And secondly, this type of salmon has a very valuable set of vitamins, microelements, proteins and fatty acids. And for this, he is loved not only by gourmets, but also by all kinds of healers, including representatives of traditional Western medicine.
Fatty acid
The set of fatty acids in salmon allows you to get not only a delicious taste sensation, but also cosmetic benefits. After all, people who eat Atlantic salmon protect their skin from sunburn, as well as from negative sun rays generally. Moreover, the skin of salmon lovers becomes smoother, softer and healthier with each serving.
As you know, scientists never tire of repeating that the human body necessarily requires Omega-3 fatty acid, which, together with other acids, regulates metabolism and reduces the amount of bad cholesterol in the human body. So, salmon also contains a lot of Omega-3. So lean in...
Vitamins, microelements and other substances
In addition to its positive effect on the skin, salmon rejuvenates the entire human body and helps maintain health.
For example, the hormone melatonin contained in salmon helps eradicate insomnia and adjust the body’s internal “clock”. A complex of vitamins (A, B, D, PP) and microelements (iodine, potassium, iron) strengthens the immune system, and also normalizes the functioning of the central nervous system and keeps blood vessels in good shape.
Thanks to this, salmon can be eaten to prevent cardiovascular diseases and should definitely be eaten in case of existing heart diseases (atherosclerosis, ischemia).
Researchers studying beneficial features various products, they found that salmon “makes” you enjoy life, remember everything and not get sick with cancer. And, of course, people who eat this fish are not afraid of fluctuations blood pressure and senile insanity.
Is it possible to lose weight by eating salmon?
If you do not change your lifestyle, then losing weight is only possible by reducing the amount of food consumed. And salmon can very well help with this.
Due to the high concentration of nutrients in the tissues of salmon, when eating it, you can safely reduce the consumption of other foods (in particular fatty meats - beef and pork), without fear of a lack of vitamins, fats, amino acids and minerals. Losing weight will take place without harm to health.
And in conclusion it should be said that maximum amount useful substances are collected in “wild” salmon 2-3 weeks before spawning. Artificially farmed salmon is also good, but it is still inferior to its free-range relatives in all respects. Besides the cost, of course.
Therefore, it is still better to lose weight and improve your health with sea salmon.
