Pink salmon is salty, tender, slightly viscous.
It tastes like salmon, but its meat is less fatty.
The fresh product has a subtle fishy aroma.
Why pink salmon is useful
Pink salmon is rich in the unique vitamin PP.
It is responsible for the integrity of the cell structure in the body and is quite rarely found in food.
Pink salmon meat contains a lot of healthy omega-3 fatty acids, but its main value is not fish oil, but protein, which is easily absorbed by the body (25 g per 100 g).
What is the difference between pink salmon and salmon in taste
How does the taste of pink salmon differ from salmon: It has a more pronounced characteristic fishy taste.
The meat is dense, not as tender as trout or salmon.
Fish meat is quite tough and when frying in a frying pan it becomes even tougher, so this method of cooking pink salmon is practically not used.
In what form is pink salmon useful
In a steamer, fish retains maximum beneficial properties, which is why it is recommended in this form for therapeutic nutrition.
How long does it take to cook pink salmon
Place in the preheated oven and bake for about 20 minutes.
It is very important not to overcook, otherwise the pink salmon may become dry.
You can also check the readiness with a knife: pierce the fish, and then apply the tip of the knife to your upper lip.
If the knife is cold, the fish should still be in the oven, but if it is at the temperature of hot soup, the dish can be served.
