Calorie content of pink salmon (salted, cold smoked, boiled) - How to Lose Weight

What are the benefits of cold smoked pink salmon?

• Vitamin B1
  is part of the most important enzymes of carbohydrate and energy metabolism, providing the body with energy and plastic substances, as well as the metabolism of branched amino acids. A lack of this vitamin leads to serious disorders of the nervous, digestive and cardiovascular systems.
• Vitamin B6
  is involved in maintaining the immune response, processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, promotes the normal formation of red blood cells, and maintaining normal levels of homocysteine ​​in the blood. Insufficient intake of vitamin B6 is accompanied by decreased appetite, impaired skin condition, and the development of homocysteinemia and anemia.
• Vitamin B12
  plays an important role in the metabolism and transformation of amino acids. Folate and vitamin B12 are interconnected vitamins that are involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
• Vitamin D
  maintains calcium and phosphorus homeostasis and carries out the processes of bone tissue mineralization. A lack of vitamin D leads to impaired metabolism of calcium and phosphorus in the bones, increased demineralization of bone tissue, which leads to an increased risk of developing osteoporosis.
• Vitamin E
  has antioxidant properties, is necessary for the functioning of the gonads and heart muscle, and is a universal stabilizer of cell membranes. With vitamin E deficiency, hemolysis of erythrocytes and neurological disorders are observed.
• Vitamin PP
  is involved in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal condition of the skin, gastrointestinal tract and nervous system.
• Potassium
  is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, and is involved in the processes of conducting nerve impulses and regulating blood pressure.
• Phosphorus
  takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, and is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, and rickets.

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Why is cold smoked pink salmon soft?

The delicacy should have an elastic, moderately juicy consistency. However, cold smoked pink salmon balyk often does not meet the standard, since serious mistakes were made during the preparation process.

The most common cause of soft, flaky fish is elevated processing temperatures, which causes the meat to overcook. Therefore, you need to strictly maintain the required regime and avoid sudden jumps.

This may also be due to insufficient or excessive salting of the carcass. The amount of salt should be 1.8-2% of the total weight of the fish. Moreover, the greater its quantity, the lower the smoking temperature should be.

Immediately before cooking, the carcass must be thoroughly washed and dried for 6-12 hours. If there is insufficient ventilation, smoke does not penetrate into the meat, as a film forms on its surface. As a result, the fish remains raw inside or becomes cooked.

The reason for the soft consistency of the meat may be the closed walls of the abdomen. Therefore, the smoke does not pass enough inside the carcass, as a result of which there is excess moisture in it. To prevent this, you need to open the belly when smoking and secure its walls with a toothpick.

Soft consistency may be caused by non-compliance with the terms of use of the product. At the end of cold smoking, pink salmon should be given time to mature. To do this, it should be left in the smokehouse until it cools, and then kept in the refrigerator for another day. This will allow excess moisture to escape.

How many calories are in salted pink salmon?

Pink salmon is very loved by many people. Excellent taste and relatively low cost make this fish popular in many countries around the world.

A variety of dishes can be prepared from pink salmon. It is extremely tasty when salted. This pink salmon can be eaten with boiled potatoes or made into sandwiches.

Pink salmon is a lean fish . Even in salted form, it can be considered a dietary product.

There are 169 kcal in 100 grams of salted pink salmon.

The nutritional value of 100 grams of salted pink salmon is:

• proteins 22 grams;
• fats 9 grams;
• carbohydrates 0 grams.

Most marine fish, including pink salmon, contain omega-3 acids, which are vital for our body . They help increase cell viability, resulting in a slowdown in aging.

Other minerals found in pink salmon meat also have a positive effect on the functioning of the human body. It is especially useful to eat this fish for those people who want to increase immunity, brain activity, reduce fatigue and increase the body's performance.

Pink salmon caviar also has many beneficial properties . This is the most common type of salmon caviar found on the shelves of our stores. It can be recognized by its medium-sized round light orange grains.

Hot and cold smoked pink salmon

Smoking allows you to increase the shelf life of products. Pink salmon also lends itself well to this type of processing.

It is easier to prepare hot smoked pink salmon at home; this procedure lasts about an hour. With this type of processing, the fish turns out juicy and tender. As a result of hot smoking, a large amount of liquid and nutrients remains in the fish.

After hot smoking, the calorie content of 100 grams of pink salmon will be 161 kcal.

The cold smoking process takes longer. Depending on the recipe used and the temperature of the smoke, pink salmon can be smoked for up to four days . During this time, more moisture is removed from the product. As a result, its calorie content increases significantly.

The benefits and harms of cold smoked pink salmon

This fish is valued for its high content of iodine, phosphorus and iron. It also includes a large amount of vitamins and unsaturated fatty acids. Cold smoking of pink salmon allows you to preserve most of the beneficial substances for human health in the product. After all, the cooking process takes place with minimal heat treatment, namely, no higher than 30 degrees.

The main beneficial properties of cold smoked pink salmon:

• reduces blood clotting, which prevents the development of thrombosis;
• helps strengthen teeth and bone tissue;
• increases stress resistance, prevents the development of depression;
• restores muscle tone, strengthens the musculoskeletal system.

The product can cause harm to health only if low-quality fish was chosen. In this case, the low processing temperature is unable to neutralize parasites and pathogenic microorganisms. This contributes to the development of dangerous diseases.

BJU and calorie content of cold smoked pink salmon

The process of preparing the product does not require the use of vegetable fats. This feature leads to the fact that the calorie content of cold smoked pink salmon does not exceed the permissible limit. It contains about 21.3% protein, 8.8% fat and 0.01% carbohydrates.

The calorie content of cold smoked pink salmon per 100 grams is 176 kcal.

The meat of this fish is very filling, but at the same time it is one of the low-calorie foods. Therefore, it can be used without fear by people who care about their figure.

Calorie content of boiled pink salmon (steamed)

When adhering to a diet, it is better to eat those pink salmon dishes whose energy value is minimal.

The least amount of calories will be contained in pink salmon that has been simply boiled . To maximize the preservation of beneficial microelements in it, it is best to steam the fish.

The calorie content of pink salmon, boiled or steamed, is 160 kcal.

Despite the high calorie content, pink salmon does not contribute to fat deposition.

Boiled pink salmon can be an independent dish; you can also prepare various salads from it. Such dishes will become a real decoration of the table, and after eating them you will not gain extra pounds.

Energy value of fried pink salmon

Fried fish is extremely tasty, it has a crispy crust and exudes a wonderful aroma. But this dish is not dietary, and the usefulness of pink salmon with this method of preparation is significantly reduced.

A 100-gram serving of fried pink salmon contains about 212 kcal.

The process of frying in large quantities of oil is associated with the release of carcinogens that are harmful to health.

To make this dish less harmful and high in calories, it is recommended to fry the fish over an open fire or special frying pans without adding oil . You can bake pink salmon in the oven, and if you add various vegetables to it, you can get a very tasty and dietary dish.

Residents of the Far East can afford freshly caught fish; pink salmon is delivered to other regions of the country gutted and freshly frozen.

If pink salmon has been stored for a long time or has been frozen repeatedly, its meat may taste bitter.

When buying gutted fish, you should carefully consider its color. Pink salmon are usually pink in color; depending on the period of life, the shade can be either lighter or more reddish.

You should not buy fish if its meat is yellowish in color , this may indicate spoilage or long-term storage of pink salmon. If the fish fillet is white, this means that the product has been frozen and will not make a tasty dish.

Often when buying fish, pay attention to the eyes . For pink salmon from a fresh catch, they should be clear. If the fish's eyes become cloudy, this indicates long-term storage. But when buying frozen fish, this rule does not work, since pink salmon that have been frozen will always have cloudy eyes.

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Cold smoking pink salmon technology

The process of preparing a delicacy requires compliance with certain rules. Therefore, you should study them first.

The technology of cold smoking pink salmon involves a long cooking process at a low smoldering temperature of sawdust for 24-72 hours, depending on the size of the carcass. Therefore, you should stock up in advance with a sufficient amount of wood chips to maintain the required regime during this time.

Sawdust for cold smoking should be chosen from fruit trees or alder. This will give a pleasant taste and aroma to the final product. Birch can also be used, but you must first remove the bark from the wood. After all, it contains a large amount of tar.

Important! Coniferous wood chips should not be used for smoking, as they contain a large amount of resinous substances.

You need to hang fish in the smokehouse on hooks, which will prevent it from falling.

The taste of the delicacy directly depends on the quality of the wood chips.

Calorie content of pink salmon (fried, boiled, baked and steamed)

Pink salmon is the most numerous representative of the salmon family. Of all salmon, it has the smallest size. The average weight of the fish is about 2 kg. Lives in cold seas and spawns in rivers. The fish got its name because of the hump that grows on the backs of males during the spawning period. The females, having laid eggs, die. Fishing is mainly done in the Pacific Ocean. For consumers, this is the most affordable type of salmon.

Pink salmon has a mild taste; first and second courses and snacks are prepared from it. It is distinguished from other salmon by its low fat content, so its meat is healthy for almost everyone. However, people prone to edema should limit their consumption, as fish contains high amounts of sodium, which causes fluid retention in the body. It is easy to cut and cook. Frozen pink salmon is stored until the next season.

How to choose the right fresh pink salmon

Fresh pink salmon caught at sea has a silver color with a bluish tint and light pink flesh. The carcass is elastic and does not leave any pits when pressed. To ensure that the chosen carcass is tasty and fresh, you need to follow simple rules when purchasing.

1. It is best to buy fish whole, including the head; this is proof that the fish was actually caught at sea. Unscrupulous sellers may sell carcasses collected from rivers where pink salmon spawned. The absence of a head is due to the fact that animals bite off only the head of pink salmon and leave everything else untouched.
2. When purchasing, ask the seller to make an incision near the tail and smell it. If the fish is fresh, the seller will make an incision and there will be no smell. If the fish is stale and has been given a marketable appearance, then a cut at the tail will reveal all the manipulations: a disgusting smell, the color of the meat is gray.
3. When purchasing, give preference to males: their meat is more tender and juicy. But you shouldn’t buy carcasses with a characteristic hump: pink salmon meat becomes tasteless during the spawning period.
4. Give preference to frozen carcasses. Moreover, if the carcasses are crooked, then this is a sign that they were frozen immediately after catching. Pink salmon are caught between July and October. Therefore, chilled pink salmon in stores is simply reusable freezing and defrosting. In addition, the main fishery for this salmon is carried out in the Sea of ​​Okhotsk off the eastern coast of the country. In other regions, fish arrives frozen.
5. When purchasing, look at the expiration date. You should not purchase fish caught in September and October. During this period, the caviar fully ripens, the meat becomes loose, acquires a gray color, becomes dry and loses its taste.
6. Wild fish have a uniform flesh color without white streaks, which indicates that the fish grew in the sea and the fat in the meat is evenly distributed.

How to smoke cold smoked pink salmon

There are several basic ways to prepare the delicacy. It is necessary to consider each of them separately, which will allow you to understand the technique of the procedure.

How to smoke cold smoked pink salmon in a smokehouse

The process of preparing the delicacy takes several days. During this time, it is necessary to maintain the smoldering temperature of the wood chips within 28-30 degrees. In this case, aromatic herbs and branches of fruit trees should be tossed at the end of cooking.

The fish should be hung on hooks at the top of the smokehouse. In this case, you should open and secure the walls of the abdomen with toothpicks or sticks so that the smoke can easily penetrate inside and saturate the fibers of the meat.

Do not interrupt the cold smoking process. If this is not possible, then an uninterrupted supply of smoke should be ensured for 8 hours, and then you can take a break for 3-4 hours.

Frozen pink salmon should not be used for smoking.

The readiness of the fish can be determined by its appearance. It should have a reddish-golden hue and noticeably lose weight. After this, allow it to cool in the smokehouse, and then ventilate in the fresh air for 12 hours.

Cold smoked pink salmon in a smokehouse with a smoke generator

This method allows you to significantly speed up the process of preparing the delicacy. For this you need a special smokehouse.

The recipe for cold smoking pink salmon with a smoke generator is practically no different from the previous one. The only difference is that the smoke is supplied automatically in the selected mode.

Initially, you need to hang the prepared pink salmon carcasses on hooks in the upper part of the smokehouse. At the same time, push the walls of the abdomen apart and secure them with a toothpick. After this, place wet wood chips in the smoke regulator and set the supply of fresh smoke to the chamber every 7 minutes. with a smoldering temperature in the range of 28-30 degrees. The cooking time for a whole carcass is 12 hours, and to obtain the meat of cold smoked pink salmon, 5-6 hours is enough.

Important! If the temperature in the smokehouse is about 18 degrees, then the pink salmon dries out, and at a temperature of more than 30 degrees, hot smoking occurs.

When finished, you do not need to immediately take out the fish, as it should cool down inside the smokehouse. And then keep it in the refrigerator for one day. This is necessary so that the fish ripens and its smoked aroma fades slightly.

Recipe for cold smoked pink salmon with liquid smoke

You can prepare the delicacy even if you don’t have a smokehouse. To do this, you need to use liquid smoke, which will give the dish the necessary aroma. In this case, the cooking process is slightly different from standard technology.

In this case, the following components are needed:

• 4 tbsp. l. salt;
• 100 ml liquid smoke;
• 1 liter of water;
• 100 g onion peel;
• 1 tbsp. l. Sahara.

The process of preparing the delicacy in this case takes two days.

Cooking method:

1. Initially, you need to fill the onion peel with water and cook for 5 minutes. on low heat. In this case, the broth should become a rich brown color.
2. After this, strain it.
3. Then add salt and sugar to the resulting liquid, stir until dissolved.
4. When the broth has cooled completely, pour liquid smoke into it and mix thoroughly.
5. Pink salmon carcasses should be placed in an enamel pan.
6. Then pour the prepared marinade over them so that the liquid completely covers them, and place pressure on top.
7. Move the container with fish to the refrigerator or basement for uniform maturation. Carcasses need to be turned over every 12 hours.

Liquid smoke simplifies and speeds up the cooking process

After two days, the fish must be removed and thoroughly wiped inside and out with paper towels to remove excess moisture. At the end of cooking, dry the pink salmon for 3 hours until a thin crust appears on the surface.

Composition and beneficial properties of fresh pink salmon

Pink salmon meat is characterized by a high protein content and low fat content. Like other members of the salmon family, this species is a source of Omega-3. acids At the same time, carbohydrates are represented in trace amounts. The table shows the energy value per 100 grams of product.

It should be noted that the nutritional and energy value of males is slightly higher than the nutritional value of female pink salmon, since all their nutrients go into their eggs. The nutrient content also depends on:

• the age and size of the caught fish: the larger the specimen, the more valuable it is;
• places of catch: pink salmon, which live closer to the north, have fattier and more nutritious meat;
• catch time: at the beginning of the fishing season, the nutritional value of pink salmon reaches a maximum, by the end of the fishing season it reaches a minimum.

Since this salmon is a marine animal, it contains iodine, which is useful for the normal functioning of the thyroid gland.

Selenium contained in meat strengthens the immune system. Iron, chromium, copper normalize metabolic processes. Zinc has a beneficial effect on the functioning of the reproductive system. Magnesium and phosphorus ensure the absorption of calcium by the body. Potassium and sodium are responsible for electrolyte balance in the body.

The table shows the ranges of nutrient content in pink salmon meat. Their content, as well as their energy value, depend on the conditions listed above.

Composition, calorie content and beneficial properties

Red meat of pink salmon can be called dietary, as it contains little fat. At the same time, it contains valuable omega acids and protein, which is well absorbed by the body. It contains a whole complex of vitamins and minerals that provide high benefits for red fish:

• contains antioxidants, slows down the aging process;
• improves visual functions, skin and hair condition;
• supplies important substances for the brain, normalizing its functioning;
• helps to recover after operations, fight inflammation in the body;
• activates metabolism;
• has a positive effect on the heart and nervous system;
• regulates the functioning of the gastrointestinal tract.

Protein is easily digestible, but does not allow weight gain, and helps athletes maintain muscle mass.

What method do you use to smoke pink salmon?

HotCold

It is important to consider additional ingredients. For example, with butter, the calorie content of a dish increases significantly.

Since smoked pink salmon is heavily salted and processed with smoke, it should not be consumed in large quantities by people with gastrointestinal diseases. Overeating is especially dangerous for ulcers and gastritis.

People with diabetes, metabolic pathologies, disorders of the kidneys and liver, as well as cardiovascular diseases should be careful when consuming smoked meats.

Calorie content of fresh pink salmon

The total calorie content of dishes prepared from pink salmon consists not only of the calorie content of the fish itself, but also the calorie content of all other ingredients: oil, vegetables, cereals. The use of oil and mayonnaise greatly affects the calorie content of dishes. The most high-calorie fish is:

• fried;
• Breaded;
• baked with mayonnaise;
• salad sauces based on mayonnaise and vegetable oils.

Moreover, the more mayonnaise and butter, the higher the calorie content of the dish. Therefore, for those who are watching their weight and who are contraindicated in fatty foods, the best way to prepare pink salmon is to use the baking method with lemon and spices, or steaming. In this case, there is no need to resort to additional fats.

When smoking, some of the moisture is removed from the carcasses, so the calorie content increases slightly. But here another danger arises - an increase in sodium content, which retains fluid, as well as an increase in blood pressure. The table below shows average calorie values, which depend on the cooking method.

Rules and shelf life of cold smoked pink salmon

The prepared delicacy can be stored in the refrigerator for 10 days. At the same time, the product completely retains its taste.

Important! When storing the delicacy, it is necessary to observe the proximity of the product, so it should not be placed next to products that absorb odors.

Is it possible to freeze cold smoked pink salmon?

To increase shelf life, you need to freeze cold smoked pink salmon. When the temperature drops to -5 degrees, the product can be stored for 2 months. in a well-ventilated place.

In case of deep freezing (up to -30 degrees), the shelf life is 1 month. In this case, it is necessary to maintain the humidity of the chamber within 75-80%. The product should be defrosted at a temperature no higher than +8 degrees.

Pink salmon for weight loss

Containing a high amount of protein with a low fat content, combined with vitamins and microelements, pink salmon is an ideal product for those who control weight or seek to reduce it. Fish oil is a high-quality “building material” for cell membranes, protein is easily digestible, vitamins and microelements normalize metabolic processes, helping to normalize weight.

The preparation of low-calorie dietary dishes from pink salmon has several features:

• Saturated fats are practically excluded from recipes;
• dishes are prepared without salt: meat contains a high amount of sodium, it makes no sense to increase it even more.

Below is the simplest recipe for baking pink salmon, in which it always turns out tender, juicy, and tastes like smoked salmon.

Properties of smoked pink salmon

How much does smoked pink salmon cost (average price per 1 kg)?

Moscow and Moscow region.

850 rub.

Pink salmon is a fish that belongs to the salmon order (sometimes called pink salmon). In this regard, the same methods are suitable for processing pink salmon as for smoking the salmon itself. In particular, pink salmon can be subjected to both cold and hot smoking.

The process of cold smoking pink salmon is quite lengthy and requires special preparatory treatment of the fish (since salted fish is smoked). First of all, pieces of fresh pink salmon need to be salted. To do this, it is kept in a saline solution (the strength of salting can be adjusted by the amount of salt) for at least 12 hours.

After salting, the pink salmon carcasses are cut and, if necessary, washed to remove excess salt. Next, the fish is left to dry for a short time before the actual smoking procedure. Cold smoking of pink salmon is a fairly long process. It occurs due to the impregnation of the fish with smoke from smoldering sawdust of alder or other fruit trees. The choice of wood for smoking is very important. For example, spruce or pine sawdust, as well as birch, are not suitable due to their resin content, and this can adversely affect the taste of the finished product (smoked pink salmon).

As a rule, special equipment is used for smoking pink salmon (there is such equipment for industrial production and for home use). This equipment greatly facilitates the smoking process (after all, the process itself can last up to 90 hours). When smoking at home, fish carcasses are usually wrapped in a layer of gauze, since the fish has tender meat, and it can fall apart.

It is believed that the degree of salting of pink salmon is directly related to the temperature of the smoke during smoking - the saltier the fish, the colder the smoke should be. During cold smoking, the temperature should not rise above 30 degrees. In addition, under prolonged exposure to smoke and salt, the product loses a lot of moisture, and accordingly the fish becomes more elastic and dense. Ready smoked pink salmon has a golden-reddish color, as well as a special taste and a delicate melting consistency. Cold smoked pink salmon can be stored for up to 5 days in the refrigerator.

Of course, home-cooked smoked pink salmon is somewhat different in taste. Hot smoked pink salmon is more often prepared at home. This is easy to do with a smoker for home use (it can be used for both cold and hot smoking). Hot smoking is often chosen because it is simpler than cold smoking and also takes significantly less time. In addition, pink salmon is ideal for this type of smoking.

Hot smoking occurs at a temperature of about 100 degrees and a few hours are enough to obtain delicious smoked pink salmon. During hot smoking, fish does not lose much liquid, which makes it tender, juicy and soft. Check the readiness of smoked pink salmon by the absence of blood around the ridge, while the skin should come off a little and a little juice should be released. The shelf life of hot smoked pink salmon is only a couple of days.

Often, hot smoked pink salmon is made without any special equipment in a conventional oven. To do this, first sprinkle the fish with salt and a small amount of sugar and put it in the cold for at least 8 hours. Then they are washed, dried, poured with soy sauce and left to marinate for an hour. Then put foil in several layers into a thick-walled frying pan or baking dish, then rice mixed with dry tea leaves and spices. Place a wire rack on the frying pan. Heat the frying pan in a very hot oven, and only then put the fish on it and cover it with a lid on top. In this way, the fish is smoked for half an hour (after 15 minutes, turning it over to the other side).

It is also worth noting that the calorie content of smoked pink salmon is not much higher than regular pink salmon. This fish itself is characterized by its low calorie content and the ability to quickly fill you up (due to its high protein content). So the calorie content of smoked pink salmon will not cause much damage to your figure. True, nutritionists agree that fish that has been subjected to only light heat treatment will be much healthier, since in this case all the beneficial substances are preserved. In any case, you should not use the skin of smoked pink salmon, as the most harmful substances accumulate in it.

Despite the slightly higher calorie content of smoked pink salmon than regular salmon, it still remains a very popular and favorite dish in many families.