Does everyone know how salmon differs from salmon? And is there really a difference between them? About all this and not only, today we will analyze in our article, which is directly devoted to Norwegian salmon.
Where does red fish live?
It is believed that salmon has Russian roots. It was caught by Russian fishermen from the Kola Peninsula. The name passed into the everyday life of our language from the Finno-Ugric language group. Norwegian salmon, or as it is otherwise called Salmo salar, lives in the northern Atlantic Ocean, but during spawning it enters the rivers of Germany, France, and Scandinavia. Both in external data and in taste - these two representatives are no different from each other. Therefore, we can conclude that this is one and the same.
The temperature in the Barents Sea is two degrees lower than in the European seas, where Norwegian salmon is grown. And although this value is minimal, growing red fish in Russian waters is problematic: it grows smaller and develops more slowly.
Historical excursion
Now on the banks of the Kola Peninsula this fish is almost absent. Long before the appearance of Norwegian salmon, our ancestors called the fish “salmon”: they smoked, salted, served dishes to the grand dukes and church hierarchs. Thanks to merchants, red fish has become a real delicacy, which is to this day in our country. The most popular dish was called “salmon salmon” with sugar. At all the princely festivities he was given a special place of honor.
The most popular cooking of red fish these days
Lightly salted salmon is the most popular dish of all fish on Russian tables. It will not be a problem to purchase in any large supermarket, or even cook at home. This will not only save the family budget, but also get fresh fish of high quality.
Below is an example of the most affordable and easy recipe for making "princely" fish. So, for cooking we need:
- salmon (any red fish: pink salmon, chum salmon, coho salmon, sockeye salmon), best suited chilled or freshly frozen;
- salt;
- sugar;
- vegetable oil.
The first thing we start with is to separate the flesh from the bones. We do it neatly and without much loss. Lubricate both sides with vegetable oil and coat with a mixture of salt and sugar (in a 2: 1 ratio).
The fish fillet is then placed in the refrigerator for a day for better salting. It is better to use plastic containers or food bags for this purpose. If you used fresh salmon in cooking, it is better to leave slightly salted fish in the freezer for another day. This will get rid of all parasites. After the allotted time, we wash the fish with running water, and the dish is ready.
Toxic fish - Norwegian salmon. Is it true?
Recently, more and more questions have been raised about the toxicity of overseas fish. Environmentalists sound the alarm and report that Norwegian salmon grown in artificial ponds is the most toxic food. Its use is dangerous to human life and health. Instead of the useful fatty acids that this representative of the underwater fauna is famous for, consumers will come across various chemicals. They are the cause of cancer, high mortality (with intoxication), and blindness.
One of the culprits is canthaxanthin. It is he who gives salmon a beautiful and healthy color of meat. Another well-known chemical is polychlorinated biphenyls. This substance suppresses immunity, affects the skin, liver, kidneys, nervous system and even provokes the development of cancer.
According to SanPiN (sanitary rules and regulations), each batch of this delicacy is tested for antibiotics and dioxin levels. Therefore, it is unlikely to encounter toxic fish at the points of sale of large supermarkets.
Signs of fish intoxication
Most often, any food poisoning occurs in the hot season, when products require more stringent storage conditions. And fish, in whatever form it is not sold: smoked, slightly salted, dried, fried, etc., is no exception.
So, what are the symptoms of fish poisoning and the treatment of this ailment? If after eating you feel:
- the urge to vomit, the appearance of nausea;
- deterioration in overall health (weakness);
- increase in body temperature;
- taste of metal in the mouth;
- the appearance of diarrhea;
- numbness of the lips and tongue (typical of toxic fish).
This is an occasion to urgently call an ambulance. The first signs appear, as a rule, in the first five hours after poisoning. If this happens, you need to call a doctor. But before they come, everyone can significantly alleviate their condition.
When any symptom of fish poisoning appears, treatment and further well-being are determined by the speed of decision-making on intoxication. Of course, the most important is gastric lavage. You need to drink as much water as possible, preferably with salt, potassium permanganate or soda. The more transparent the vomit becomes, the better.
Any absorbent substances (activated charcoal, Smecta, Polyphepan), spasmodic drugs to relieve pain (Spazmalgon, Drotaverin, No-shpa) and medicines that can normalize the water-salt balance in the body (Regidron, Chlorazole , Acesol).
The cost of a Norwegian delicacy
In stores, the price of salmon starts at 200 rubles per 100 grams and above. Depending on the manufacturer, the type of fish (chilled, fresh-frozen, frozen, smoked, fresh, etc.), the buyer will encounter a wide range of prices. The only thing that should confuse the consumer is the price tag below the minimum cost. Perhaps there is a fake on the counter.
Having the most basic culinary skills and desire, every connoisseur of red fish can always cook the freshest light-salted salmon at home. His recipe is presented in our article.