Calorie content of baked chum salmon. Chemical composition and nutritional value.

This article will consider the calorie content of chum salmon fish per 100 grams in fresh, salted, lightly salted, smoked, fried, baked form.

The calorie content of fresh chum salmon per 100 grams is 128 kcal. In a 100 gram serving of the product:

• 19.2 g protein;
• 5.61 g fat;
• 0 g carbohydrates.

The vitamin and mineral composition of fish is represented by vitamins A, B1, B2, B5, B6, B9, B12, C, D, E, H, PP, minerals zinc, fluorine, chromium, molybdenum, manganese, copper, cobalt, iron, iodine, sodium, phosphorus, manganese, calcium, potassium.

The calorie content of boiled chum salmon per 100 grams is 125 kcal. In 100 g of dish:

• 19.3 g protein;
• 5.5 g fat;
• 0 g carbohydrates.

Boiled chum salmon has almost the same calorie content as fresh fish. At the same time, such a product contains fewer vitamins and minerals, since some of the nutrients are lost during heat treatment.

Calorie content of fried chum salmon per 100 grams

Calorie content of fried chum salmon per 100 grams is 228 kcal. Per 100 gram serving:

• 19.5 g protein;
• 16.6 g fat;
• 0 g carbohydrates.

To fry fish, we need the following ingredients:

• 3 chum salmon steaks;
• 2 large carrots;
• 2 medium onions;
• vegetable oil for frying;
• salt, pepper to taste;
• a little lemon juice.

Recipe:

• grate the carrots, cut the onions into small pieces;
• Place salted and peppered steaks in a heated frying pan with sunflower oil, fry them on each side (total frying time 7 - 9 minutes);
• simmer the steaks over low heat under a closed lid until done;
• at this time, fry carrots and onions in another frying pan;
• Place the frying mixture on the finished fish. You can sprinkle lemon juice on top of the dish for taste.

Juicy and soft chum salmon in foil

The recipe uses a large number of vegetables. Chum salmon is cooked whole.

Ingredients:

• Chum salmon (chilled carcass) – 1 piece,
• Carrots – 1 piece,
• Onion – 1 head,
• Chicken egg - 1 piece,
• Butter – 70 g,
• Mayonnaise - to taste,
• Ground black pepper, salt - to taste.

Preparation:

1. I clean and wash the chum salmon under running water. I remove the bones and spine.
2. I rub the outside with a mixture of black pepper and salt, place it on a plate and put a few pieces of butter inside the fish (I set aside one for frying the vegetable mixture). I leave the fish on the plate for 1.5 hours to soak.
3. I wash and peel vegetables. I boil the egg hard and grate it. I cut carrots and onions. I fry the vegetable mixture in butter, avoiding burning and stirring occasionally. I mix the eggs and sauté in a separate dish.
4. I put the oven on preheat. Cooking temperature – 180 degrees.
5. I put the filling inside the chum salmon and wrap it in foil. I place it on a prepared baking sheet.
6. I put it in the oven. Cooking time – no more than 80-90 minutes (depending on the size of the fish).
7. At the end of cooking, I unwrap the foil. I grease the top with mayonnaise. I put it back in the oven for two to three minutes.

Juicy chum salmon with mayonnaise and stuffed with vegetables is ready to eat. Eat healthy!

Calorie content of chum salmon baked in the oven per 100 grams

The calorie content of baked chum salmon per 100 grams is 146 kcal. In 100 g of baked fish:

• 22 g protein;
• 6.6 g fat;
• 0 g carbohydrates.

Ingredients for the dish:

• chum salmon steaks – 8 pcs.;
• olive oil – 5 tablespoons;
• soy sauce – 4 – 5 tablespoons;
• parsley, black pepper, salt to taste;
• 100 g hard cheese;
• medium-sized tomato – 2 pcs.;
• a little lemon juice.

Stages of cooking chum salmon in the oven:

• finely chop the parsley, cut the tomatoes into rings;
• prepare the marinade for fish: in a bowl, mix parsley with olive oil, soy sauce, black pepper, and salt;
• put chum salmon steaks in the marinade, roll the fish so that it is well soaked;
• While the steaks are marinating, grate the cheese on a coarse grater;
• We make “boats” from foil;
• place the fish on foil, pour lemon juice on top, garnish with tomato slices;
• preheat the oven to 170 degrees;
• bake the fish for 20 minutes;
• Sprinkle hot baked fish with grated hard cheese.

Classic delicious recipe

A simple baking recipe with a marinade made from a minimum amount of ingredients. It's quick and easy to prepare.

Ingredients:

• Chum salmon (sirloin) – 250 g,
• Lemon juice - 2 large spoons,
• Olive oil – 2 tablespoons,
• Salt, ground black pepper - to taste,
• Fresh herbs - for a pleasant aroma and decoration.

Preparation:

1. I wash fresh herbs. I use several bunches of parsley and dill. I chop it finely. I transfer it to a separate dish.
2. I squeeze out lemon juice. I add 2 large spoons of olive oil. Salt and pepper to taste. I mix the ingredients, getting a homogeneous mixture, slightly thick in consistency due to the greens.
3. I coat the chum salmon pieces on all sides. I leave it on the kitchen counter for 10 minutes.
4. I turn on the oven. I set the temperature to 180 degrees. After heating, I put the marinated fish in the oven. Cooking time – 10-15 minutes.

Video recipe

I take it out of the oven. I put it on plates. Decorate with fresh herbs and lemon slices. Serve with a side dish (mashed potatoes or boiled rice with vegetables). Bon appetit!

The benefits of chum salmon

The beneficial properties of chum salmon include:

• the product is full of healthy fats and proteins, which are necessary for the normal functioning of the brain;
• with regular consumption of fish, the condition of the liver improves, the work of the stomach and intestines is stimulated;
• doctors advise eating such steamed and baked fish to prevent depression;
• the low calorie content of the product allows you to use chum salmon in almost any diet and during weight loss;

• vitamin E of fish has a beneficial effect on the state of the reproductive system;
• the benefits of chum salmon for the heart and blood vessels have been proven;
• fish oil obtained from fish is actively used for the manufacture of cosmetic masks;
• chum salmon stimulates the immune system, ensuring the prevention of acute respiratory viral infections and influenza;
• Vitamins and minerals from fish improve the condition of nails, hair, and have a beneficial effect on eye health.

Potential dangers and contraindications

Chum salmon meat suits almost everyone.

The exception is people suffering from intolerance to protein foods or fish.

Chum salmon is capable of accumulating harmful substances , so when purchasing in a store, do not hesitate to ask for documents confirming its high quality and safety.

People with liver and gallbladder dysfunction should not get too carried away with this fish, as it contains quite a lot of fat.

Harm of chum salmon

The following are considered contraindications to the use of the product:

• individual intolerance to fish;
• exacerbation of diseases of the gallbladder, liver, stomach, intestines;
• salted fish can cause swelling;
• fried chum salmon should be excluded from the diet during dieting and weight loss.

smoked chum salmon

rich in vitamins and minerals such as: vitamin A - 33.3%, vitamin B1 - 33.3%, vitamin B2 - 16.7%, vitamin C - 26.1%, vitamin PP - 69.4%, potassium - 30%, magnesium - 13.5%, phosphorus - 39.4%, chlorine - 11%, fluorine - 16.2%, chromium - 165.2%

• Vitamin A
  is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
• 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 B2
  is involved in redox reactions, helps to increase the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by impaired condition of the skin, mucous membranes, and impaired light and twilight vision.
• Vitamin C
  is involved in redox reactions, the functioning of the immune system, and promotes the absorption of iron. Deficiency leads to loose and bleeding gums, nosebleeds due to increased permeability and fragility of blood capillaries.
• 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.
• Magnesium
  is involved in energy metabolism, the synthesis of proteins, nucleic acids, has a stabilizing effect on membranes, and is necessary to maintain the homeostasis of calcium, potassium and sodium. A lack of magnesium leads to hypomagnesemia, an increased risk of developing hypertension and heart disease.
• 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.
• Chlorine
  is necessary for the formation and secretion of hydrochloric acid in the body.
• Fluoride
  initiates bone mineralization. Insufficient consumption leads to caries, premature wear of tooth enamel.
• Chromium
  is involved in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.

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For those who care about their health, the question of how the calorie content of chum salmon changes depending on the cooking method is very important. The number of calories in baked chum salmon, lightly salted, fresh, smoked and fried chum salmon varies.

Boiled

Boiled and freshly caught fish are similar in calorie content and composition.

• A 100-gram serving of fresh chum salmon contains 127 kcal, which will give a person 19 grams of protein and 5.62 grams of fat. There are no carbohydrates at all.
• Boiled chum salmon contains almost the same amount of calories - 125. The composition of protein per 100 grams is the same - 19, but there is slightly less fat - 5.45 grams.
• Boiled chum salmon produces aromatic fish soup.

But it is worth noting that when boiling (boiling), some of the microelements and vitamins are lost.

Baked chum salmon with broccoli and vegetables

A non-standard recipe for baking red fish with a lot of vegetables. Chum salmon, pink salmon or trout turn out very tasty and juicy. Be sure to try cooking it.

Ingredients:

• Chum salmon (fillet) – 300 g,
• Mexican vegetable mixture – 300 g,
• Broccoli – 200 g,
• Dry basil – 2 pinches,
• Salt – 15 g,
• Butter – 30 g.

Preparation:

1. I place the chum salmon fillet on foil. Sprinkle the specified amount of dry basil on top.
2. I put broccoli and a Mexican vegetable mixture consisting of green beans, carrots, corn and other ingredients. I add the required amount of salt.
3. I carefully wrap the foil in a circle so that the ingredients do not fall out. In the central (open) part I put butter, previously cut into several pieces.
4. I send the dish into the oven preheated to 180 degrees to cook. Approximately it will take at least 15 minutes.

I take the fish and vegetable mixture out of the oven. Place on a plate and serve hot. Bon appetit!

This article will consider the calorie content of chum salmon fish per 100 grams in fresh, salted, lightly salted, smoked, fried, baked form.

The calorie content of fresh chum salmon per 100 grams is 128 kcal. In a 100 gram serving of the product:

• 19.2 g protein;
• 5.61 g fat;
• 0 g carbohydrates.

The vitamin and mineral composition of fish is represented by vitamins A, B1, B2, B5, B6, B9, B12, C, D, E, H, PP, minerals zinc, fluorine, chromium, molybdenum, manganese, copper, cobalt, iron, iodine, sodium, phosphorus, manganese, calcium, potassium.

The calorie content of boiled chum salmon per 100 grams is 125 kcal. In 100 g of dish:

• 19.3 g protein;
• 5.5 g fat;
• 0 g carbohydrates.

Boiled chum salmon has almost the same calorie content as fresh fish. At the same time, such a product contains fewer vitamins and minerals, since some of the nutrients are lost during heat treatment.

Baked in the oven

For fish, baking in the oven is one of the best cooking options. More useful properties are preserved, and there is less hassle for the housewife.

100 grams of baked chum salmon contains 146 kcal. BZHU is equal to 22 / 6.5 / 0.

For baked fish you need the following products:

• chum salmon steaks – 8–9 pcs.;
• hard cheese – 90–110 g;
• sunflower oil – 4 tbsp. spoons;
• small ripe tomato – 2–4 pcs.;
• soy sauce – 3 tbsp. spoons;
• lemon juice - half. dessert spoon;
• greens, different types of pepper, salt.

The cooking process includes the following steps:

1. make a marinade for chum salmon: mix finely chopped herbs (a proven option - parsley and dill) with soy sauce, add sunflower oil, seasonings, salt;
2. roll the chum salmon pieces in the marinade and let stand for at least 20 minutes;
3. cut tomatoes into rings;
4. make small indentations from the foil; place the fish on foil, sprinkle with lemon juice and garnish with tomato slices;
5. preheat the oven to 170–190 degrees and bake chum salmon for no more than 25 minutes;
6. Sprinkle the baked chum salmon removed from the oven with grated cheese.

How to cook chum salmon in the sleeve

Ingredients:

• Fish – 1 piece,
• Lemon - half the fruit
• Vegetable oil – 10 ml,
• Salt, ground black pepper - to taste,
• Fresh herbs - 5 sprigs.

Preparation:

1. Preparing chum salmon for the baking process. I transfer the frozen fish to the refrigerator, and then to the kitchen table for gradual defrosting.
2. I remove excess external parts, carefully gut and remove the insides. I cut it into portions.
3. I transfer the chum salmon pieces into a large container. Sprinkle ground pepper and salt on top.
4. I wash the sprigs of greenery. I chop it finely and pour it into a dish with the fish.
5. I leave the pieces of chum salmon alone for 15-20 minutes to soak in the aromas of finely chopped herbs and spices.
6. Wash the lemon, cut off half and cut into thin slices.
7. I place the soaked fish in a baking sleeve. Then I add lemon slices. I add a little vegetable oil.
8. I carefully tie the sleeve with thread so that there are no problems with tightness.
9. I turn on the oven. I heat it up to a temperature of 180 degrees.
10. I place the sleeve with chum salmon, spices and lemon in a preheated oven. I cook for 25-35 minutes.

I take it out of the baking sleeve. I arrange the pieces on plates. Serve with fresh vegetables. On top I add a slice of fresh lemon and a sprig of herbs.

Fried

Anyone interested in KBJU products knows firsthand that frying adds additional calories due to the frying oil used. Chum fish is no exception.

100 grams of fried chum salmon contains 229 kcal. From this serving, a person will get 19.6 grams of protein and 16.74 grams of fat. No carbohydrates.

To prepare fried fish you need the following products:

• fish – 4–5 pieces or steaks;
• carrots – 2–3 pieces;
• onions – 1–2 pieces;
• sunflower oil for frying;
• greens, different types of pepper, salt to taste;
• lemon juice - half. dessert spoon.

The cooking process consists of successive stages.

1. Make a vegetable fry: grate the carrots coarsely, cut the onions into cubes and fry in oil until soft.
2. Heat another frying pan well, pour in vegetable oil and fry, after salting and peppering the pieces of fish on both sides. The entire frying time should not exceed 8–9 minutes.
3. Close the lid and simmer the fish steaks for another 5 minutes until cooked, place the fried vegetables on top.
4. Before serving, sprinkle the fish with lemon juice.

How to choose a good product

Since chum salmon is expensive, some unscrupulous sellers may try to sell pink salmon instead.

To avoid falling for their bait, you should remember:

• Chum salmon is much larger than pink salmon, whose average weight is 2-3 kg.
• High-quality, fresh meat has a bright pink color.
• The eyes should be clear and free of clouding.
• A fresh smell indicates that the fish was caught not too long ago.
• Selected carcasses are free of stains and bruises.
• There should be no indentations left after pressing on the skin.

Chilled chum salmon can be stored for no more than 8 hours.

Which method of cooking chum salmon should you choose?

A summary table will help you collect all the information about fish processing methods, calories and compare them.

To diversify the menu, chum salmon should be consumed in different types of cooking, alternating them. However, there are some nuances that you need to keep in mind.

• From the experience of housewives it is known that during traditional frying, chum salmon loses water and becomes dry. In this case, you can use batter frying. The batter will prevent the chum salmon from losing all its liquid.

• The best method for preparing freshly caught or defrosted fish is baking with various seasonal vegetables: zucchini, tomato, zucchini, onion, pepper, eggplant.
• If you are hypertensive or have pressure surges, then it is better for you to exclude salted and smoked chum salmon. If you have kidney problems, salted fish is also undesirable because it causes swelling.
• If you are watching your weight and appearance, it is not recommended to choose fried chum salmon. Steamed or boiled fish is perfect for you.

How is it useful?

In addition, chum salmon meat contains important elements for the proper functioning of the heart and the entire vascular system. These are magnesium and potassium. Calcium, in tandem with phosphorus, which is also found in large quantities in chum salmon, has a positive effect on bones and skeleton.

The hair follicles are strengthened, so the hair grows better and becomes stronger.

Chum salmon is rich in B vitamins, which are important for the brain, which means they affect learning abilities and better memorization of necessary information. They strengthen the entire body and participate in metabolic processes. Vitamin E is also found in chum salmon. It plays a significant role in the proper functioning of the reproductive system at different ages.

Who is it contraindicated for?

Chum salmon is contraindicated for people suffering from allergies to fish and all seafood, as well as those with individual intolerance.

In the next video, watch a dietary recipe for cooking chum salmon in the oven.

Chum salmon

rich in vitamins and minerals such as: vitamin B1 - 22%, vitamin B2 - 11.1%, vitamin B5 - 20%, vitamin B6 - 25%, vitamin B12 - 136.7%, vitamin D - 163%, vitamin PP - 42.5%, potassium - 13.4%, phosphorus - 25%, iodine - 33.3%, cobalt - 200%, copper - 11%, selenium - 66.4%, chromium - 110%

• 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 B2
  is involved in redox reactions, helps to increase the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by impaired condition of the skin, mucous membranes, and impaired light and twilight vision.
• Vitamin B5
  is involved in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestines, and supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• 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 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.
• Iodine
  is involved in the functioning of the thyroid gland, ensuring the formation of hormones (thyroxine and triiodothyronine). Necessary for the growth and differentiation of cells of all tissues of the human body, mitochondrial respiration, regulation of transmembrane transport of sodium and hormones. Insufficient intake leads to endemic goiter with hypothyroidism and slowing of metabolism, arterial hypotension, stunted growth and mental development in children.
• Cobalt
  is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
• Copper
  is part of enzymes that have redox activity and are involved in the metabolism of iron, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing oxygen to the tissues of the human body. Deficiency is manifested by disturbances in the formation of the cardiovascular system and skeleton, and the development of connective tissue dysplasia.
• Selenium
  is an essential element of the antioxidant defense system of the human body, has an immunomodulatory effect, and is involved in the regulation of the action of thyroid hormones. Deficiency leads to Kashin-Beck disease (osteoarthritis with multiple deformities of the joints, spine and limbs), Keshan disease (endemic myocardiopathy), and hereditary thrombasthenia.
• Chromium
  is involved in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.

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Calories, kcal:

Proteins, g:

Carbohydrates, g:

This type of heat treatment as smoking has been known for a long time. Smoking is used to improve taste and consumer characteristics, and also increases the shelf life of the smoked product. When smoked, the product takes on a new aroma, and the culinary properties of the product completely change.

Usually meat or fish is smoked, and smoke smoke has the properties of preserving the consumer and taste qualities of the product.

Calorie content of smoked fish

The average calorie content of smoked fish is 196 kcal per 100 grams of product.

Composition and beneficial properties of smoked fish

The benefits of smoked fish primarily depend on the presence of vitamins, minerals and other beneficial components in it, but if the benefits of fresh fish are undeniable, then the benefits of smoked fish are questionable. During the production of smoked fish, it is exposed to various influences, its chemical composition changes, and the amount of beneficial properties in such fish decreases. And sometimes eating smoked fish can be harmful to health. When fish is smoked, carcinogens and toxic compounds are formed in its composition, which can increase the risk of cancer.

Smoked fish in cooking

Over time, people learned to prepare real works of culinary mastery. Nowadays, some types of smoked fish are a delicacy recognized throughout the world. Today you can find a huge number of different types of smoked fish on the shelves of our stores.

There are types of smoked fish that can be included in the everyday diet, such as, for example. But there are also types of smoked fish that are more suitable for the holiday table.

Smoked fish may also differ in calorie content, it depends on the original raw materials and the method of smoking the product.

Chum salmon: calorie content, benefits and harms, beneficial properties for the body, BJU content

Chum salmon has been popular for a long time. People living in the Far East especially liked it. This fish is very tasty and tender.

At the end of the last century, its number decreased significantly due to poaching, so the state took it under protection. Now chum salmon can be seen in almost all grocery stores.

Since chum salmon is expensive, some unscrupulous sellers may try to sell pink salmon instead.

To avoid falling for their bait, you should remember:

• Chum salmon is much larger than pink salmon, whose average weight is 2-3 kg.
• High-quality, fresh meat has a bright pink color.
• The eyes should be clear and free of clouding.
• A fresh smell indicates that the fish was caught not too long ago.
• Selected carcasses are free of stains and bruises.
• There should be no indentations left after pressing on the skin.

Chilled chum salmon can be stored for no more than 8 hours.

Composition, beneficial properties, how many calories are in 100 grams, BJU

The fillet contains high quality proteins as well as healthy fats. In terms of protein content, this fish can be compared with chicken.

Chum salmon is also a source of methionine. This amino acid cannot be obtained from meat. Fish is rich in vitamins E and A, group B, as well as micro- and macroelements.

Fresh fish:

• Proteins - 22 g;
• Fats - 5.6 g;
• Carbohydrates - 0 g;
• Calorie content - 138 kcal;
• Glycemic index - 0 g.

Lightly salted chum salmon:

• Proteins - 21 g;
• Fats - 8 g;
• Carbohydrates - 0 g;
• Calorie content - 156 kcal.

Salted chum salmon:

• Proteins - 24.3 g =;
• Fats - 9.6 g;
• Carbohydrates - 0 g;
• Calorie content - 184 kcal.

Boiled chum salmon:

• Proteins - 25 g;
• Fats - 9 g;
• Carbohydrates - 0 g;
• Calorie content of boiled fish is 181 kcal.

Steamed chum salmon:

• Proteins - 25 g;
• Fats - 9 g;
• Carbohydrates - 0 g;
• Calorie content per 100 grams - 181 kcal.

Cold smoked chum salmon:

• Proteins - 20 g;
• Fats - 4 g;
• Carbohydrates - 0 g;
• Calorie content - 116 kcal.

Hot smoked chum salmon:

• Proteins - 25 g;
• Fats - 9 g;
• Carbohydrates - 0 g;
• Calorie content of smoked fish is 181 kcal.

Chum salmon baked in the oven:

• Proteins - 15.9 g;
• Fats - 4 g;
• Carbohydrates - 1 g;
• Calorie content - 103 kcal.

Fried chum salmon:

• Proteins - 20.71 g;
• Fats - 13.48 g;
• Carbohydrates - 3.8 g;
• Calorie content - 221 kcal.

Stewed chum salmon:

• Proteins - 21.5 g;
• Fats - 4.8 g;
• Carbohydrates - 0 g;
• Calorie content - 129 kcal.

Adult men and women, consuming chum salmon, take care of their health.

Vitamin B1 stimulates brain activity and helps avoid fatigue during intense mental activity. It maintains muscle tone and improves the functioning of the digestive tract. The vitamin is very useful for the skin and nervous system.

Women during pregnancy and breastfeeding can occasionally enjoy chum salmon , since it is quickly digested and does not burden the digestive organs and allows you to get all the vitamins and microelements necessary for life.

Red fish should be given to children with caution from the age of 2, monitoring its tolerance.

The presence of vitamins A, E, groups B, D and PP allows you to increase immunity and normalize the course of all metabolic processes. Calcium and fluoride will make children's bones stronger and will prevent tooth decay.

Elderly people should also include this product in their diet because it:

• Prevents aging.
• Prevents the development of diseases affecting the heart muscle.
• Has an anti-inflammatory effect.
• Reduces cholesterol levels.
• Strengthens vascular walls, improves blood circulation.
• Increases immunity.
• Prevents thrombosis.
• Increases hemoglobin.

If chum salmon is present in the diet of older people, they can avoid hypertensive crisis, stroke and heart attack.

Chum salmon meat suits almost everyone.

The exception is people suffering from intolerance to protein foods or fish.

Chum salmon is capable of accumulating harmful substances , so when purchasing in a store, do not hesitate to ask for documents confirming its high quality and safety.

People with liver and gallbladder dysfunction should not get too carried away with this fish, as it contains quite a lot of fat.

Recommendations for use

Chum salmon is baked, boiled and fried. It can be purchased salted and smoked. If you want to fry a product, then you need to do it on the grill or in batter. The best cooking option is baking in the oven in foil.

It is recommended to soak salted fish before eating, since it is specially salted to increase shelf life.

Frozen chum salmon does not lose its original properties for a long time. It should be defrosted slowly, being careful not to damage the texture.

It is acceptable to introduce fish into your diet a couple of times a week in the amount of 200 g. This applies to baked or boiled chum salmon; salted or smoked chum salmon can be consumed in 100 g.

You can cook excellent fish soup from chum salmon, or make aspic or fish soup. It goes well with vegetables and mushrooms.

Fish stuffed with mushrooms

Recipe:

• Clean the fish and make a cut on the belly.
• Rub the carcass with spices and salt and put it in the refrigerator overnight.
• Chop the mushrooms and mix with rice, boiled until half cooked.
• Place the prepared filling into the belly and place the carcass in a baking sleeve.
• Cook the dish in the oven for about 40 minutes.
• Serve with steamed vegetables.

If you salt chum salmon correctly, it will be an excellent addition to a holiday dinner:

• Defrost the carcass, wash it, cut off the fins, remove the skin.
• Cut into large pieces.
• Mix salt and sugar in equal quantities, add bay leaf, nutmeg, coriander if desired.
• Roll each piece in the prepared mixture, place in a glass or enamel container, and compact tightly.
• Place in the refrigerator for a day.

How else to cook chum salmon - recipe in this video:

Since this product is low in calories and easily digestible, it can be consumed by people who want to lose weight.

Chum salmon, once in the stomach, will not be converted into fat, but will charge the body with energy.

You can consume it every day in the amount of 100 g , but not fried. It is better to bake chum salmon in a sleeve or boil or steam it.

You should not eat salted or smoked fish for weight loss, as it promotes fluid retention in the body due to its high salt content.

But sometimes including it in your diet in small quantities is acceptable.

In medicine, what are the health benefits?

Chum salmon can be used to prepare fish oil. It is rich in vitamin D, so it helps fight atherosclerosis, pathologies of the heart and blood vessels, and gastric problems.

The fat contained in this fish normalizes lipid metabolism and improves the condition of people with eczema and psoriasis.

People who are recovering should eat chum salmon more often, as it is easily digestible and contains all the necessary vitamins.

Chum salmon caviar is recommended for consumption during pregnancy, anemia, decreased immunity, and significant mental and physical stress.

Fish oil is actively used in cosmetology to rejuvenate the skin and fight free radicals. They are known to cause premature aging.

Chum salmon caviar has been purchased by large cosmetology concerns for many years , which produce anti-aging serums and creams.

They accelerate regenerative processes in the epidermis, smooth out even deep wrinkles, and make the skin more elastic.

Caviar extracts are added to cosmetics used after plastic surgery to speed up the healing of sutures and regenerate damaged skin.

Lifting mask:

• Mix a teaspoon of crushed caviar and the same amount of olive oil with egg yolk.
• Apply the composition to your face.
• Wash off after 20 minutes.

Firming and moisturizing mask:

• Mix a teaspoon of crushed cod roe with half a spoon of heavy cream.
• Mash half an avocado, mix with caviar and cream.
• Apply the product to your face.
• Wash off after half an hour.

Valuable red fish should be on the table of people who care about their health and want to look young and beautiful.

It is important to choose only high-quality chum salmon so as not to harm your health, then the tender meat will bring exquisite pleasure.

Regular use of cosmetics containing caviar extract will help keep your skin smooth and elastic for a long time.

Source: https://foodexpert.pro/produkty/ryba-i-moreprodukty/keta.html