Fish is one of the most important products that must be present in the diet of every person; it contains a huge amount of protein, vitamins, macro- and microelements. The most popular are red fish, namely chum salmon, coho salmon, pink salmon, and sockeye salmon. They contain high concentrations of polyunsaturated acids, which protect the human body from many serious pathologies.


Comparative characteristics

Quite often you can hear how pink salmon is called salmon, believing that these definitions are quite interchangeable. Meanwhile, this is not exactly the same concept. Salmon is a separate genus of fish, it includes chum salmon, as well as sockeye salmon and chinook salmon, also pink salmon, the latter being considered the smallest of all species. The length of the carcass almost never exceeds 60-75 cm, and the weight of the fish is approximately 1.5-2.5 kg.

The fish got its name thanks to the hump, which "decorates" the back of the male during the mating season. A characteristic feature of pink salmon is a large light, almost white mouth, as well as the absence of denticles on the tongue. This fish has small oval dark spots on the carcass and a V-shaped tail.

Compared to other fish of the salmon family, pink salmon grows and gains mass much faster than the rest. This is largely due to the fact that she eats quite high-calorie food - fry, as well as crustaceans and various small fish. In addition, the fact that pink salmon hibernates in waters where the average temperature does not fall below 5 degrees Celsius has an important effect on accelerated growth.

Unlike other salmon, pink salmon caviar is lighter in color, and the shell is quite strong. In addition to caviar, fish pulp is widely used in cooking. It is quite dry, but still quite suitable for cooking. variety of dishes, as well as canning and salting. Pink salmon is exceptionally useful: it contains quite a lot of omega fatty acids, as well as vitamin PP.

Pink salmon

Pink salmon caviar

Summarizing all the above, we can draw the following conclusions.

  • Pink salmon is one of the most common representatives of the vast genus of salmon, in science it is called "Pacific salmon". To say that pink salmon is salmon is not entirely correct, since salmon is a collective term that includes many different fish.
  • Pink salmon differs from other varieties of salmon in relatively small dimensions, separate external features, as well as a more extensive habitat.

Separately, it is worth dwelling on the differences between pink salmon and chum salmon, it is these subspecies of red fish that are most popular on our shelves, they make up 80-85% of the total catch of fish of this species. Chum salmon in nature is summer and autumn. The summer one lives in the northern regions, and the second one in the southern regions, while the autumn fish is much longer than the summer one. Such a salmon representative is characterized by a keen sense of her homeland: she spawns in the place where she was born.

Pink salmon prefers to live in rather cool waters: the usual temperature for it is 15 degrees, in a hotter climate it simply dies. In terms of its calorie content and concentration of polyunsaturated acids, pink salmon is significantly superior to ketu. Unlike the latter, for spawning, she each time picks up more and more new places, as a rule, these are rivers with large pebbles at the bottom. After being born, the fry hide for some time in stone burrows, and then swim out into the water column, from where they are blown into the ocean by a fast current.

Let's look at other differences between these types.

Keta

Red salmon

Length and weight

Chum salmon grows up to about 1.5 m, while pink salmon is half the size. At the same time, the first has a weight of 10-15 kg, and the second is almost 10 times lighter. At the same time, pink salmon grows faster than chum salmon.

Appearance

Chum salmon has a rather unremarkable color of a pronounced silvery hue, and at the time of spawning, pinkish spots appear on the body of the fish. Pink salmon has dark oval spots on the carcass, in addition, this fish has quite pronounced signs of the genus. So, in males, the upper jaw is bent, there are rather large teeth, and a hump grows on the back during the breeding season.

However, inexperienced consumers quite often confuse these two fish, which is sometimes used by irresponsible sellers.



Habitat

Chum salmon lives and breeds exclusively in the natural environment, which is why its flesh is highly valued, since this fish grows without the use of all kinds of antibacterial drugs, hormones and various growth stimulants. At the same time, chum salmon can live both in salt and fresh water bodies; among all representatives of the salmon genus, it is characterized by the most extensive habitat area.

Pink salmon prefers the seas and rivers of the northern hemisphere, in most cases it is localized off the coast of the Pacific Ocean, as well as in the Arctic, while the fish all the time migrates from the seas to large rivers, and then back. Pink salmon living in the ocean is distinguished by a slightly bluish or light green back, pronounced silvery spots on the sides and a snow-white belly, and when this fish returns to its native freshwater bodies, the belly becomes yellowish.


The nutritional value

Consumers have been discussing for a long time about which fish is better and tastier - chum salmon or pink salmon, and cannot come to a consensus. This is not surprising, because both fish are extremely nutritious and healthy. Both types are classified as fatty varieties, they contain very high concentrations of fatty acids and trace elements necessary for health. However, pink salmon has slightly more high-calorie pulp: 100 g of the product contains about 145-150 kcal, the fillet is fatter, its texture is rather dense, and the color is pale pink.

Chum salmon fillet is drier and not so fatty, this product is classified as a dietary product, its calorie content is only 125 kilocalories. At the same time, fish contains more B vitamins than pink salmon, and the composition of minerals is much more balanced: quite high concentrations of iodine, fluorine, as well as cobalt, manganese and chromium have been accumulated here.



Caviar

As for caviar, in chum salmon and pink salmon it differs quite a lot both in its appearance and chemical composition. Chum salmon caviar is slightly larger, the color is rich scarlet-orange. In pink salmon, the eggs are slightly smaller in diameter, while they are covered with a rather strong outer shell. The palatability of both fish is exceptionally high, but chum salmon contains much more protein, moreover, in a form that is easily digestible by humans. Chum caviar is considered more nutritious and healthy.

How to distinguish?

In conclusion, we will give a brief overview of the distinguishing features of pink salmon from some other salmonids in order to understand what is the difference between these species. Inexperienced buyers quite often purchase pink salmon instead of sockeye salmon. The flesh of the latter is more fatty and contains more vitamins, therefore it is valued much higher, and unscrupulous sellers take advantage of this, passing off pink salmon as its more expensive relative. The main difference between these two salmon is their size: pink salmon is at least two times smaller than sockeye salmon. However, there are exceptions, but very rarely.

A lot of interesting things about the fish can tell the tail: if there are fuzzy dark spots on its fin, then pink salmon is in front of you. In addition, she has more delicate scales: if these two fish lie in front of you, then it will not be difficult to distinguish one from the second. If there is only one fish in front of you, then you can try to count the number of scales in the very first row, located above the sideline. Usually in sockeye salmon their number does not exceed 145, while in pink salmon it varies from 170 to 210.

You can make your job easier: just select about a fifth of the length and multiply the number of scales in it by five, this accuracy is more than enough to determine which particular fish is in front of you.



It is not difficult to distinguish pink salmon from fish such as coho salmon, although they are approximately the same in size. Coho salmon has a rather peculiar coloration: the head and back have a greenish tint, and the sides and abdomen are silvery white. There are transverse stripes on the body, which, unlike pink salmon, are noticeable and located below the lateral line, and oval or triangular spots are distinguishable between the stripes.

During spawning, the scales acquire a pronounced pink hue. Coho salmon meat is very tender and juicy and this is another difference between the two salmon.

For information on how to distinguish a female from a male salmon, see the following video.

People who often eat salmon meat are much less likely to suffer from diseases of the cardiovascular, hormonal and nervous systems. This fish is a wonderful prevention of dysbacteriosis, diseases of the organs of vision, muscles. Salmon gives shine and beauty to hair, skin, nails. What can I say, he is even able to fight Alzheimer's disease!

The salmon family includes a large number of fish species. The greatest commercial value among the fish of this family belongs to chum salmon and pink salmon.

Keta

Comparison

Pink salmon is the most common type of salmon. It is a small fish with small scales. Its distinguishing feature is small dark spots on the back and tail. In the ocean, it has a light blue color, but with the onset of spawning it becomes gray with a yellowish or greenish belly. At this time, a large hump grows on the back of the males, thanks to which pink salmon got its name.


Pink salmon

Chum salmon are larger than pink salmon, but are second in number. It is subdivided according to the season: there is a summer and an autumn keta. In the ocean, it has a silvery color, which changes to a darker one during spawning. A distinctive feature of the "wedding attire" is wide crimson stripes on the sides of the fish.

Pink salmon spawns in fast-flowing rivers with large pebbles at the bottom. Remarkably, during spawning, she does not always return to her native backwaters. Pink salmon caviar is quite large (up to 8 mm), paler in color than chum salmon.

The sense of home (homing) in chum salmon is much more developed than in pink salmon, and during spawning it always returns to its native rivers. She chooses quiet backwaters with a bottom of small pebbles. Chum caviar is larger (up to 9 mm in diameter), brighter colored, with a dense shell.

After the babies of pink salmon are born, they remain in the river for a long time and allow the current to carry them into the sea only after they grow up a little. Chum salmon fry immediately after birth are sent to the sea.

Pink salmon grows much faster than chum salmon. This is partly due to the plentiful and high-calorie food that she eats, as well as the fact that this fish hibernates in warm areas with an average temperature of at least five degrees with a plus sign.

The nutrition of pink salmon is also reflected in the quality of its meat. It is quite dense in texture and more fatty (on average - 150 kcal) compared to chum salmon meat (up to 125 kcal). Keta is more tender and is great for the diet of those people who monitor their weight.

Findings site

  1. Keta is a larger fish than pink salmon, but in terms of numbers among salmon it ranks second after its small “relative”.
  2. In the ocean, the chum salmon has a silver color, the pink salmon is light blue, and has small black spots on its back.
  3. During spawning, the chum salmon changes color to a darker color, crimson stripes appear on its sides. Pink salmon becomes silvery yellowish (greenish). A hump grows on the back of males.
  4. The caviar of the chum salmon is larger, brighter colored.
  5. For spawning, the chum salmon chooses quiet backwaters. She always returns to the places where she was born. Pink salmon spawns in fast-flowing rivers and does not have a strong sense of home.
  6. Chum fry after birth immediately go to the ocean. Pink salmon fry remain in the river until they grow up.
  7. Chum salmon grows slower than pink salmon.
  8. Chum salmon meat is more tender, contains fewer calories.

Red caviar, especially recently, is considered a real delicacy. Unfortunately, few people think about the fact that this is not only delicious product but also useful. Each representative of salmon has its own caviar, which differs in some characteristics. It is very interesting how chum caviar differs from sockeye salmon caviar?

In the production process, preference is given to granular caviar, since this type of product is the most in demand. It is cleaned of the film, using a special device, and then placed in saline for half an hour. After that, it is filtered, preservatives are added and packaged in jars.

The finished product is obtained in 2 varieties:

  • Grade 1 prefers packaging of caviar of the same species. At the same time, all eggs should have the same color and the same size, and also be easily separated from each other. Any foreign tastes and smells should be absent. Such caviar contains no more than 4-5 percent of salt.
  • Grade 2 allows mixing different types of caviar. It may differ in the presence of foreign flavors and aromas and may contain up to 8% salt.

Chum salmon and sockeye salmon are bright representatives of the salmon family. Their caviar is absolutely different both in appearance and in content. useful substances. In addition, they have completely different tastes and aromas.

Chum salmon caviar is different:

  1. Large eggs, about 6 mm in diameter, almost the same size.
  2. Orange color, with red tints.
  3. Delicate taste.
  4. Relatively durable shell.
  5. Preparation of cold appetizers and salads.
  6. Harvested in August and September.

Sockeye caviar is characterized by:

  1. Sufficiently small eggs, with a diameter of not more than 4 mm.
  2. Dark red coloration.
  3. The presence of a bitter aftertaste and a pronounced aroma. Thanks to these qualities, it is considered unique.
  4. Caviar is harvested in June or July.
  5. Difficult to find for sale due to the massive fish catch.

Taste characteristics: which caviar to choose?

Sockeye salmon caviar is characterized by a rich flavor range and is similar in taste to its meat. It is very soft and almost melts in your mouth.

Chum salmon caviar also has a bright creamy taste, and its characteristic feature is the presence of a delicate shell that easily bursts in the mouth with an interesting effect, from which a person gets great pleasure.

Based on the above, it turns out that:

  1. is a product that is suitable for almost any person who prefers seafood.
  2. - this is a product for an amateur who is able to correctly assess its taste merits.

Therefore, which one to choose depends on the personal preferences of each person. Typically, on each festive table, you can see chum salmon caviar, as it is more affordable, including at a price.

Beneficial features

Both in one and in the other caviar there is a large concentration of useful substances, such as:

  1. Minerals: manganese, iron, calcium, potassium, folic acid, phosphorus.
  2. Fatty acids: Omega-3 and Omega-6, which optimize the functioning of the cardiovascular system. In 100 grams of the product, there are 13.8 grams of them.
  3. Vitamins: E, C, PP, B, A. All of them have a beneficial effect on the general condition of the body.
  4. Proteins that are easily absorbed by the body.
  5. A powerful natural aphrodisiac that increases potency in men and sexuality in women.

Despite this, sockeye salmon caviar is richer in iodine, which can positively affect the work thyroid gland, and chum caviar has a higher content of fatty acids that protect the human body from harmful effects.

Any caviar is characterized by the presence of substances that slow down the aging process, including chum caviar and sockeye caviar. In this regard, it should be noted their enormous nutritional value for the human body.

calories

  • The calorie content of salmon caviar is 250 kcal per 100 grams of product.
  • The calorie content of sockeye salmon caviar is about 243 kcal per 100 grams of product.

In fact, their calorie content is the same and they differ only in the concentration of individual useful elements.

Despite the obvious benefits of this product, not all categories of people can eat it. For example, it is contraindicated in people:

  1. Suffering from edema.
  2. For hypertension.
  3. Atherosclerosis.
  4. Ischemic heart disease.
  5. With kidney problems.

As a rule, caviar contains a high concentration of salt, which is also a limitation in its use. It is recommended to eat it no more than once a week and no more than 2 teaspoons. In other words, it is enough to eat a couple of sandwiches in a week and the body will be replenished with all the missing vitamins and minerals.

For people suffering from obesity, there are also restrictions, since caviar is a high-calorie product.

Among other things, factory-origin caviar contains preservatives that cause significant harm to the human body. But, in this case, it is impossible to do without them. To protect yourself from these harmful components, it is better to cook caviar at home on your own, if possible.

At the same time, it should be added that one should not get carried away with red caviar. Extra grams eaten will not bring benefits to the body: the body will take as many useful substances as it lacks, and the rest is a waste of money. If you use it in moderation, then there will be no harm.

How much does caviar cost?

A jar of caviar weighing 145 grams will cost from 8 to 15 dollars.

Chum salmon caviar is truly royal dish, as it is very tasty, and the absence of extraneous taste and aroma makes it desirable on every holiday table.

Salmon and chum salmon, at first glance, do not differ much from each other. Both fish, by right, can be called the queens of the salmon family. Each of them is tasty and useful for the human body in its own way. But, upon closer examination, there are many differences: in appearance, habitat, nutritional value and taste qualities.

Many legends and tales are associated with salmon and chum salmon, they have a long and interesting history, accompanying royal or princely feasts from the earliest times. Tender meat and nutritious caviar are still considered delicacies.

From irresponsible fishing, these fish, unfortunately, are now on the verge of extinction. But humanity has found a way out, and every year fish farms become more and more popular.

Similarities between salmon and chum salmon

  • Pedigree. Both fish are from the salmon family. The meat and caviar of which is highly valued and considered a delicacy in all countries of the world.
  • Range and spawning. The range and life cycles are similar. For most of their lives, salmon and chum salmon live in the cold salty waters of the oceans and seas. To spawn, fish go on a long journey, which ends in fresh rivers with steep rapids. Before spawning, their food consists of small fish and crustaceans. During spawning, individuals stop feeding and lose weight. They lay from 7 to 25 thousand eggs, which are very much appreciated for large elastic eggs of bright orange color.
  • Benefit. The meat of chum salmon and salmon is very nutritious and rich in vitamins, fatty acids, micro and macro elements. Regular use these fish, as well as their caviar, for food can strengthen the immune system, normalize the cardiovascular, nervous and digestive systems.
  • Harm. People who are allergic to fish or seafood are strictly prohibited from eating salmon or chum salmon. There are cases when an allergy manifests itself to additives, antibiotics or feed components, this applies only to artificially grown individuals.

Consider the differences between salmon and chum salmon.

Pedigree and physical characteristics

Salmon (Salmo salar) belongs to the salmon family. It is also called Atlantic salmon. The maximum length of an individual is one and a half meters, weight is about 40 kilograms. Lives approximately 13 years old.

A distinctive feature of salmon is bright silvery scales and a darker, with a blue tint, back, without spots.

The color of salmon meat is graduated - from pale pink to red-orange, it depends on the components of the fish feed. Every year the number of salmon in nature decreases. Since September 2016, it has been listed in the Red Book of Russia. Modern fish farms are engaged in its artificial breeding. In Norway, for example, there are a lot of fish farms where they grow salmon. But, the taste and quality of such fish is much inferior to wild representatives of this genus.

Keta - a type of Pacific salmon. The catch of which beats world records.

The maximum length does not exceed 100 centimeters, weight - 15 kilograms.

Appearance varies depending on hydrological conditions. In ocean water, it has a uniform silver color. In fresh water, its color darkens, and the jaw becomes larger. The meat of the chum salmon is a bright pink hue.

Range and spawning

The range of salmon is extensive, distributed within:

  • Atlantic and Arctic Oceans.
  • reservoirs of Europe.
  • White, Barents and Baltic seas.
  • Onega and Ladoga lakes.

For spawning, water bodies with a water temperature of 1-3 ° C in winter and unstable ice cover or colder ones, with a temperature of about 0 ° C and permanent ice, are suitable. The most active breeding occurs in the rivers Umba, Niva, Shuya, Kemi.

Range of chum salmon:

  • Waterways of North America.
  • Bering and Okhotsk seas.
  • Pacific Ocean.

For spawning, it chooses rivers with a constant water temperature of 3-4°C.

The nutritional value

Fish contains calcium, phosphorus, potassium, iodine, magnesium, omega-3 acid, zinc, sodium, fluorine. As well as vitamins A, B, C, D, H, PP.

For 100 grams of meat you have:

  • 154 cal.
  • 21 g of proteins.
  • 8 grams of fat.

Rich in potassium, calcium, fluorine, phosphorus, iron, omega-3 and omega-6 acids, zinc, nickel, molybdenum, sodium, chromium, magnesium.

Contains vitamins A, B1, B2, C, E, PP.
For 100 grams of meat you have:

  • 128 cal.
  • 18 g of proteins.
  • 6 grams of fat.

Chum caviar is very popular in the fish market. It is rich in potassium, calcium and phosphorus. Its protein in abundance contains useful amino acids.

This representative of salmon is less high-calorie and more useful. An ideal product for diet food.

Benefit

With the constant use of salmon for food, the chance of developing thrombophlebitis is minimized. The work of the nervous, cardiovascular system and gastrointestinal tract improves, immunity increases.

  1. development of brain activity.
  2. Increased muscle tone and growth.
  3. Proper functioning of the cardiovascular system.
  4. Reducing cholesterol levels.
  5. An increase in hemoglobin levels.
  6. Strengthening the nervous system.
  7. Normalization of the digestive tract.
  8. Improvement appearance skin.
  9. Removal of harmful substances from the body and stimulation of proper metabolism.
  10. Strengthening immunity.

Chum caviar contains lecithin and polyunsaturated fats, they reduce cholesterol levels and the chance of atherosclerosis.

So different and very useful.

These two fish are similar in many ways, each of them is nutritious and healthy. Due to the limited number of individuals of these fish in the world, their meat and caviar are highly valued and considered a delicacy. Eating them regularly will help maintain the beauty and youth of the body.

The caviar has arrived! I must say right away that it is not enough: 3 types of a bucket of each and a little more expensive - all caviar for 900 rubles: 1. Chum salmon - the largest 2. Pink salmon - medium 3. Sockeye salmon - small Packing of 0.5 kg Kuzminkah. That's it, I went to pack and taste P.S. Those who signed up in advance - specify the quantity and what kind caviar is already normal...

Who has light-salted salmon? How is this year, is everything good and tasty? :)

Discussion

Yes, lightly salted, BUT in my last purchase (before September 1) and as it turned out, not only me, there were balls of caviar that could not be cracked, they were like plastic (I had chum salmon, and another family had the same pink salmon)

I took sockeye salmon from Panterka, excellent)

For (2 servings):
Crab sticks- 200 g,
boiled eggs - 3 pcs.,
parsley,
mustard - 1 tsp,
cottage cheese 0% - 50 g,
kefir 0% - 1 tbsp. a spoon.

Eggs are boiled in "cool". Crab sticks, eggs and parsley finely cut, mix.
Then we make a dressing - we grind cottage cheese, mustard and a tablespoon (you can have a couple) of kefir in a bowl.
Dress up the salad and you're done! Very tasty and very satisfying.

How to cook fish? It's all about the side dish!

Please read the terms and conditions CAREFULLY before purchasing! Almost all potential questions can be answered from the top. SO, in order to avoid overlays, mix-ups and other jambs on the part of the organizer (mine, that is :)), we begin to master a wonderful achievement - the OPTOLOVER System. Here. All conditions will be here, and the entry is directly in the system. Who does not know how - does not know, we will teach, we will help, we will prompt:)) 1. READ CAREFULLY:))) 2. DIRECT CONDITIONS: = collection of orders in the system. AT...

Remaining from today's delivery: 5 cans of pink salmon, 500 grams each, 550 rubles each. s%, there are also 8 cans of caviar, 250 gr each. 312 rubles with%. You can pick up from home, from Coastal passage, M. River Station in the evening after 20.00. tel. 8-926- two five four 8 254 tatyana

Vladimir said that good, not very salty caviar had arrived. There is chum salmon and pink salmon. BUT. More expensive by 100-150 rubles per kg. He says that the party is better than before NG. We take?

I have about 8 kg of salmon left - as tasty as pink salmon, only large (but not hard), tender and tasty! The price is the same 850 rubles. And tomorrow they will give 2 buckets of pink salmon - lightly salted, 850 rubles. Geographically - Kuzminki, but on Wednesday there will be a meeting at lunch on Taganka. This is the last delivery for the next 2 weeks, because. while New Year's is in question (we may not have enough lightly salted)

Discussion

I've been sitting for 10 minutes, I just can't decide which one to take, please advise, something!!! however, if the chum salmon is also not very salty, please set aside 2 kg for my share. Husband will pick it up tonight. Thanks.

me 2 * 0.5 lightly salted pink salmon