Salmon: composition, benefits and properties. Calorie content and contraindications for eating salmon. Salmon caviar. Salmon recipes

The benefits and harms of salmon

Salmon is a classic delicacy.
But more and more often it is included in the daily menu. Nutritionists advise eating fish from the salmon family at least once a week. The times when it was difficult to access are a thing of the past: now a large assortment of red fish is available on the shelves of specialized stores, markets and supermarkets at any time of the year.

Why is salmon valuable, what are the characteristics of its effect on the body, are there any restrictions for consumption? These and other questions are discussed here.

Useful and medicinal properties of salmon

Salmon is a unique product . Its proteins contain essential amino acids that are perfectly absorbed by the human body. Fish oil not only prevents the appearance of rickets during the cold season, but also strengthens bones and teeth.

It contains the most beneficial polyunsaturated fatty acids, which can significantly improve the health of the consumer.

They help lower cholesterol levels in the blood, reducing the load on the heart and blood vessels, help absorb important fat-soluble vitamins, reduce the level of stress hormones, relieving spasms from the heart muscle, and prevent depression.

Melatonin contained in salmon develops the regenerative properties of the body, causing its rejuvenation by normalizing sleep. It has been scientifically proven that regular consumption of salmon helps prevent senile dementia and related diseases.

Most fish oil is found in the bellies of salmon. This tender, boneless product has long been loved by fish lovers. And not in vain: being a supplier of proteins and fats, as well as a bearer of amazing taste, it is still more affordable in price, which means it is accessible to a larger number of lovers. Restrictions exist for those who have problems with the gallbladder and pancreas - you should not consume bellies in large quantities at once.

The largest amount of useful substances is found in fresh, uncooked fish. salted salmon is so popular .

When consuming the product, people who are prone to high blood pressure and have not entirely healthy kidneys should be careful: excess salt provokes exacerbations.

However, a lightly salted product in moderate quantities will not cause harm.

With moderate consumption, without excess, it can be eaten in any form by both pregnant and lactating women - the beneficial substances of this unique fish will not cause any harm to the child’s body. It is important to purchase fresh products, preferably locally produced.

All the beneficial properties of this fish are due to the unique set of substances in its composition. One small piece of product per day provides the body with a significant amount of essential components.

How much protein, fat, carbohydrates (BJU) and calories are in 100 grams of salmon:

vitamins in 100 grams of salmon:

Macro- and microelements per 100 grams:

Using salmon in the fight against excess weight

Despite the high fat content, salmon can be used in nutrition in the treatment of obesity.

It is not for nothing that polyunsaturated fatty acids are called paradoxical lipids, since they stimulate metabolism, promote the breakdown of stored fats, their inclusion in metabolism, and, consequently, their elimination.

The absence of carbohydrates in salmon, the excess of which turns into fat in the body, makes salmon an indispensable product for weight control.

Use in healthy and therapeutic nutrition

In the diet of healthy people and in most diets for certain diseases, salmon is allowed as a healthy product. Restrictions are introduced on the methods of its preparation : fried and heavily salted fish are most often contraindicated. The preferred processing methods are baking, stewing and light salting.

It is worth immediately understanding the following: if fish is sold in an area where it is not caught, it cannot be fresh and chilled at the same time - during transportation to the place of sale, the quality will inevitably suffer - the shelf life of fish at low temperatures, but without freezing, is much less than that meat and poultry. It is frozen immediately after catching. If chilled fish is still sold, then you should be wary - it may not be entirely fresh, or simply defrosted after transportation.

defrosted fish - the quality of the product will significantly decrease.

Good quality salmon has shiny, beautiful scales, an elastic tail and fins, and tightly fitting gills. The color of the flesh is not bright, quite definite, salmon - pale pink with white stripes. You should be wary of the rich color, which is often found in vacuum-packed and lumpy products.

These criteria are equally important for both fresh and frozen and salted fish.

The best fish is the one that is caught in the open sea or in the lower reaches of rivers.

Methods of consumption and norms

There are a huge variety of recipes for preparing salmon, as well as other types of fish. But salmon is most often salted and baked. In catering establishments it is sometimes served fried, but this is not the best use for a delicacy product.

Very healthy salmon should not be consumed in large quantities.

It is recommended from 100 grams (freshly salted) to 200 grams (heat-treated) fish per day, 1 – 2 times a week . For young children (after 1 year), it is introduced into the menu gradually, in very small portions and rarely. This way you can avoid developing allergies.

Product storage features

The most delicious and healthy fish happens in the fall , when it is ready to spawn and a supply of useful substances has accumulated in the body. Residents of the northern regions know this and stock up on autumn salmon.

Typically, freshly caught salmon is quickly cut into pieces for immediate consumption and stored in the freezer. As needed, take it out, defrost it without putting it in water, and cook it.

If you purchased lightly salted salmon or salted it at home, it can be stored for up to 5 days . Usually, this time is enough to eat the product.

Salted salmon can be stored both in the refrigerator and in the freezer. Lightly salted salmon is placed in the freezer for long-term storage.

Harm and contraindications

If there is no individual intolerance to fish, salmon cannot bring anything but benefits.

Salmon is an excellent food item that deserves to be included in the diet of every family. We are sure that many of our readers enjoy using it regularly.

Tell us about your recipes for preparing this delicacy. What features of salmon do you value?

Source: https://www.davajpohudeem.com/pitanie_dlia_pohudeniya/svoistva_produktov/ryba-moreprodukty/semga-polza-i-vred.html

Salmon: calorie content per 100 grams, benefits and harms of fish, how is it useful for the human body?

Salmon is a type of salmon fish. It has gained wide popularity due to its healthy composition, pleasant fishy taste, ease and speed of preparation. The main suppliers to the world market are Norway, Chile, Denmark, USA, and Scotland.

Read in our article everything about salmon fish, its calorie content per 100 grams (how many calories are in fresh, fried, boiled, steamed and grilled, baked, salted, lightly salted, smoked, hot and cold smoked fish), at what age can you give the product to a child and when it is safe for children.

How to choose fresh, lightly salted and salted fish

The captured carcasses are cooled. They are sent to processing plants, where they are deep frozen, salted, the pieces are smoked, packed in vacuum bags and sent to retail chains.

Often cut into fillets, steaks 2-3 cm thick.

Chilled salmon meat has a soft orange, slightly reddish color.

When pressed, there are no dents left, the flesh is elastic. A fresh carcass has a subtle fishy smell.

Lightly salted or smoked fish is sold by weight or packaged.

Before purchasing, you must check the expiration date of the finished product.

Find out some more useful tips for choosing quality salmon from the video:

Chemical composition, how many calories are in 100 grams, BJU content

Salmon is a unique product in composition; it is rich in polyunsaturated fatty acids, vitamins, minerals, and has low calorie content:

Amount of essential vitamins contained in 100 g:

• A – 0.04 mg;
• B1 – 0.23 mg;
• B2 – 0.25 mg;
• PP – 1.62 mg;
• C – 1.0 mg.

Mass of minerals in 100 g of product:

• Sodium - 45 mg.
• Potassium - 420 mg.
• Calcium - 15 mg.
• Magnesium - 25 mg.
• Phosphorus - 210 mg.
• Iron - 0.80 mg.

In smaller quantities - chlorine, zinc, chromium, nickel, molybdenum.

Useful properties, effects on the human body

A lot of the positive properties of salmon are associated with the presence of Omega-3 polyunsaturated acids in it. The body does not reproduce such acids on its own; it can accumulate them when receiving food rich in Omega-3.

It is important to regularly eat salmon and other types of fatty fish.

The intake of polyunsaturated acids has a positive effect on the functioning of human systems and organs:

• Prevents the development of heart disease, reduces the likelihood of blood clots, which reduces the risk of strokes, Alzheimer's disease, and heart attacks.
• Makes the walls of blood vessels more elastic.
• Has a beneficial effect on the functioning of the nervous system. Mandatory in the diet of people suffering from depressive disorders, vegetative-vascular dystonia and other diseases of the central nervous system.
• Slows down age-related skin aging, improves the condition of the skin with atopic dermatitis and psoriasis.
• Strengthens the immune system. Eating weekly reduces the occurrence of complications during colds.

The vitamins contained in salmon have the following effects on the human body:

• Retinol is important for normal eye function: it prevents vision loss during prolonged exercise, reduces the feeling of fatigue and pain.
• B vitamins are needed for the functioning of the nervous system, skin, and hematopoiesis.
• Ascorbic acid has antioxidant properties. Protects the body from harmful environmental influences. Activates the immune system during the season of ARVI and colds, preventing morbidity during viral attacks.
• Nicotinic acid promotes the expansion of capillaries and improves blood circulation in the brain.
• Vitamin E is actively involved in the production of collagen, which is necessary for skin renewal. Helps with the functioning of the reproductive system, especially in women. Possessing antioxidant properties, it prevents the occurrence of cancer.
• Vitamin D is an essential vitamin for renewing the human skeletal system. Calcium absorption occurs in the presence of sufficient vitamin D. The body is able to produce cholcalciferol when exposed to direct sunlight, but it is easier to obtain this vitamin from food. Salmon is rich in vitamin D, which is easily absorbed.

Contains a number of minerals:

• Potassium is an essential element for the functioning of the heart muscle, nervous system, and skeletal system.
• Sodium is an important substance for the normal functioning of the body, maintaining the acid-base balance for the normal functioning of the enzyme system.
• Phosphorus is responsible for the condition of human teeth and bones.
• Calcium is a microelement that is responsible for the functioning of the muscular and skeletal systems.
• Magnesium is responsible for the functioning of the heart, nervous system, and muscles. It is often prescribed for high mental and physical stress. It has a vasodilating effect and is involved in the separation of bile.

The chemical composition of salmon includes vitamins and minerals that promote better absorption of each other. This makes the product useful for many groups of the population.

It is recommended to consume salmon meat for:

• Pregnant women. Inclusion in the diet has a positive effect on the body of the expectant mother and child. Reduces the possibility of vitamin deficiency during gestation due to the content of vitamins A, B, C, D. Lightens the load on the cardiovascular system due to the presence of potassium and sodium. Reduces the occurrence of cramps in the third trimester of pregnancy, promptly replenishing calcium and magnesium reserves in the body.
• Elderly. Eating it reduces the risk of heart attacks, strokes, blockage of blood vessels with blood clots, and the growth of cholesterol plaques.

The minerals and vitamin compounds included in the composition, having a positive effect on the functioning of blood vessels, increasing their elasticity, slow down the course of Alzheimer's disease, atherosclerosis, other age-related diseases of the nervous system, and cardiovascular pathologies.

• Men. A must-have for anyone involved in sports. Salmon is a storehouse of substances that are actively involved in the functioning of the muscular system.

The presence of magnesium and B vitamins has a positive effect on the functioning of the brain, nervous and vascular systems.

• Children should be given red fish with caution. You can try adding it to your diet when you are about three years old.

It will bring undoubted benefits to the body during puberty at the age of 12-16 years: it will reduce rashes on the face, positively affecting the functioning of the sebaceous glands of the skin, and will replenish calcium reserves during the rapid growth of the skeletal system.

Salmon is prohibited during strict low-calorie diets to achieve rapid weight loss.

However, it is indispensable with proper nutrition for a long-term weight loss effect.

Does not contain carbohydrates. The polyunsaturated acids included in the composition promote the production of leptin, which is involved in metabolism.

70 g of fish per week can replenish protein, vitamins and minerals in conditions of limited nutrient intake during the diet.

It is not advisable to eat lightly salted or smoked fish. Salt retains water in the body, increasing weight.

It is recommended to include it in the diet after short-term heat treatment: boiled, baked or steamed. This way, more nutrients are retained without increasing calorie content.

Cosmetology companies actively use salmon caviar in the production of creams. It has a more concentrated amount of beneficial microelements and vitamins than meat.

Based on caviar extract, cosmetic products are made for nutrition, skin rejuvenation , enhancing collagen production, and anti-aging skin care lines are being developed.

In home cosmetology, neither salmon nor products made from it are widely used due to their high cost.

What is useful in medicine

Salmon is used to produce medicines to combat diabetes, pancreatic diseases, and hematopoiesis.

It is recommended to use it to prevent vitamin deficiency.

Widely used in prescribing therapeutic diets:

• in the rehabilitation period after exacerbations of cardiovascular diseases;
• for chronic respiratory diseases;
• cerebrovascular accidents;
• diseases of the bone and nervous systems.

If you have chronic diseases, you need to arrange 2-3 “fish days” per week .

Use in cooking

Fish meat is tender and does not require lengthy cooking.

Boiled

How to cook:

• Wash the salmon pieces thoroughly under cool running water.
• Place the fish steak in a container of water, put it on the fire, and bring to a boil.
• Boil for 15 minutes.
• Add salt to taste.

Baking is an easy way to obtain tender fish with the most preserved vitamins and minerals.

For baking:

• Fish steaks 2-3 cm thick must be washed.
• Lightly pepper and salt on both sides.
• Place fish pieces on foil sprinkled with vegetable oil.
• Lightly sprinkle lemon juice on top, half a teaspoon of juice for each steak.
• Carefully wrap the foil to cover the top of the steaks.
• Place in a preheated oven.
• Bake for 15 minutes at 180 degrees.

To create snack dishes, lightly salted or smoked fish is often used:

• Spread soft melted cheese thinly on a thin unleavened sheet of lavash.
• Arrange thinly sliced ​​pieces of lightly salted salmon.
• Roll tightly to form a roll.
• Wrap with cling film.
• Place in the refrigerator for several hours.
• Remove and cut into portions.
• You can decorate by thinly slicing a fresh cucumber and twisting it into a rose shape on each piece of roll.

Fresh fish is available to residents of the fishing grounds. More often it goes on sale frozen.

After purchasing frozen fish, the carcass or steaks are left in the refrigerator until completely thawed. This way, beneficial cellular juices will remain in the meat.

Whole fish are thoroughly washed, scaled, the head is cut off, gutted, cut into portions or salted whole or subjected to further culinary processing.

Boiling, steaming, grilling, and baking allow you to quickly cook tender meat , preserving all the benefits without increasing the calorie content of the dish. It is recommended to eat salmon with vegetables for lunch or dinner, no later than 3-4 hours before bedtime.

It is advisable for a healthy person to include fish products in their diet 2 times a week, one of which is a fatty variety. The recommended 70-100 grams of salmon will cover half of the body’s daily requirement in proteins.

It is forbidden to consume more than 250 g per day due to the large amount of protein.

How else to cook salmon tasty and healthy, watch in this video:

Contraindications

It should be included with caution in the diet of people with allergies to fish and seafood. Obese patients, cholelithiasis, and people with kidney diseases should not overuse salted and smoked salmon.

Fish grown in natural conditions has beneficial properties. But in nature it is becoming less and less common.

Demand for salmon exceeds supply. Many suppliers grow it in equipped water areas. They are fed special food with additives to quickly gain muscle mass.

Artificially grown has a light shade of meat. Therefore, when feeding, dyes are added to add brightness to the pulp.

The amount of useful substances in such fish is much less than in wild fish.

Meat may contain residual amounts of additives that enter the body, putting stress on the liver.

Salmon is a healthy product that contains a number of vitamins, micro- and macroelements. It should be used by all groups of the population, except children under three years of age and obese patients, with kidney disease, gall bladder, and allergies. Possible harm can be caused by fish grown artificially.

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

Fried salmon

Recipe ingredients:

• Salmon (fillet) - 1 kg.
• Egg - 3 pcs.
• Flour - 1 tbsp.
• Vegetable oil - 70 ml.
• Salt (to taste).

Nutritional value:
Calories: 199.9 kcal.

Proteins: 18.2 g.

Fat: 10.9 g.

Carbohydrates: 7.2 g.

How many servings: 10

How to cook:

1. Cut the salmon.
2. Whisk salt, egg and flour.
3. Blot all the pieces in the batter.
4. Place the pieces into the heated oil.
5. Fry over high heat.

Salmon - the benefits and harms of high-calorie fish

August 21, 2017

For a long time, salmon has been considered a delicacy. But quite often they simply began to include it in the daily diet.

Experts recommend consuming this type of salmon at least once a week.

Some time ago it was quite difficult to get such fish, but now there are a lot of goods on the shelves in abundance, so there are no problems in this area.

In order to be convinced of the benefits of a product, you need to know its nutritional value, as well as the composition of nutrients. In today’s article we will look at all the main points and understand the benefits and possible harms of salmon for the human body.

Types of salmon, calorie content

Atlantic salmon is a type of salmon fish. That is, it is not just a delicious, but also a very healthy product. Fish contains proteins that are almost instantly absorbed by the body, while the calorie content is quite high, but salmon is still recommended by experts for dietary nutrition.

As mentioned earlier, the calorie content is quite high. This aspect can be explained by the fact that fish meat contains a large amount of proteins and fatty acids. The number of calories salmon will have will directly depend on its preparation. If fats were used during the cooking process, the calorie content of the dish naturally increases.

But if you ultimately want to get a dish with low calorie content, you must not use oil. Thus, if you steam fish, its calorie content will be on average 157 kcal per 100 g of finished product. The calorie content of the finished product, which can be found on store shelves in salted, dried or smoked form, will depend directly on the manufacturer.

Nutritional value of the product per 100 grams:

Food Ingredient Quantity (g)

In addition to all this, salmon contains a large amount of minerals:

Mineral Element Amount (mg)

Useful properties of salmon

Fish of this family has a rather pleasant taste and is nutritious not only for an adult, but also for a child.

Basically, salmon reaches the end consumer in smoked, frozen or salted form. To maximize the preservation of useful substances in it, experts recommend grilling.

The thing is that in the process of frying with the addition of oil, fish loses almost half of its beneficial qualities.

Salmon meat itself is a product that is easily and quickly absorbed by the body. It should be noted that there is a large amount of protein, which is beneficial for the young growing body of children and even expectant mothers. Eating such fish is also beneficial for pregnant women due to its high phosphorus and calcium content.

The human body receives almost twice as much benefit from salmon as from fish with white meat.

The fatty acids with which it is saturated, according to experts, help effectively fight heart disease, minimize the risk of thrombosis and stabilize blood flow in the vessels.

Eating salmon also helps with severe mental stress, as it helps improve brain function.

Consumption of this product in the daily diet helps improve mood and is used in the fight against stress and depression. Brain activity is improved due to the expansion of brain vessels, that is, as a result, the vessels are saturated with oxygen.

Application of salmon

Often, salmon reaches the buyer’s table as a ready-to-eat snack, smoked or salted. It is also used in the preparation of a wide variety of salads, dressings, and even as a filling for gastronomic pies.

You can make an excellent fish soup or other creamy soup from fresh fish. If you wish, you can combine salmon with any side dish you like. Salmon fried in honey turns out just great.

But the most benefits can be obtained if the fish is prepared by baking.

Experts in the field of nutrition, after thoroughly learning about the benefits of the product, simply could not help but pay attention to it.

Even taking into account that the caloric content is quite high, fish can be confidently included in the diet of those who are on a diet (but, of course, in small quantities).

Boiled fish can be consumed calmly, as it will not cause the slightest harm to the figure, but there is no need to overuse it.

Doctors recommend including this type of salmon caviar in the diet of pregnant women, as well as women who feed their babies with breast milk. Caviar has also found its use in the cosmetics industry. But the fact is that due to the high cost, such cosmetics are practically not in demand among buyers.

Salmon in cooking

The product can reach the housewife in both raw and ready-made form. Raw fish is available in fresh or frozen form. But the finished one can be smoked or salted. Considering these aspects, fish goes well with any type of vegetable side dish, due to which, in combination with rice, it has become an integral part of such a Japanese dish as sushi.

In addition to all of the above, this type of fish from the salmon family has found its use in the following dishes:

• a variety of snacks;
• omelettes;
• pizza with other types of seafood;
• sandwiches and canapés;
• soups;
• dressings for side dishes;
• fish sauces.

It is necessary to remember the fact that fish in any form can be used in these dishes. As for fresh salmon, it can be fried, boiled, stewed with vegetables, smoked or baked on the grill.

With all this, the main thing to remember is that the meat of the fish is very tender and there is no need to cook it for a long time. In addition, the longer it is cooked, the more flavor and beneficial properties it will waste.

Contraindications and harm to salmon

1. The first thing to remember is that the use of this type of fish for food is exclusively contraindicated if you have a food allergy to it;
2. People suffering from unstable blood pressure, as well as kidney diseases, should be careful when including salmon in their diet.
   In addition, you should first consult a specialist;
3. In general, salmon is a product with high nutritional energy value.
   That is, people who are overweight and those who want to get rid of extra pounds as quickly as possible should include this fish in their diet in limited quantities and with great caution;
4. Species that are grown in artificial reservoirs and fed with special feeds that contain growth hormone and other auxiliary drugs are very dangerous for the human body. When purchasing products, you should give preference to those species that were caught in wild bodies of water;
5. Excessive consumption of this type of fish can negatively affect the well-being of people who have liver problems, with an active form of tuberculosis, or during an exacerbation of peptic ulcer disease;
6. Salmon in large quantities can lead to severe stomach upset, diarrhea, and digestive system disorders.

Interesting Facts

1. There were times when fish of this type were caught in such large quantities that no one could even imagine that it was a delicacy.
   Proof of this is the statement of a Scottish writer that when hiring farm laborers, it was previously agreed that if they served well, they would not be fed salmon;
2. Salmon fish can smell the scent of their native river from a distance of more than 500 kilometers;
3. In ancient times, salmon was the main food resource due to which the development of the northern part of the continent by the Russian population became possible.

In conclusion, I would like to note that the greatest benefit comes only from fish that grew up in natural conditions, and not on artificial feeding. That is why, for a good and complete diet, preference should be given to this type of salmon.

Source: https://gotovkin.su/katalog-produktov/semga.html

Medical aspect

• The presence of Omega fatty acids helps lower the level of bad cholesterol, which indicates that fish oil cleanses blood vessels. A lack of such acids in the human body can lead to severe forms of disease, including cancer.
• The presence of melatonin in salmon meat, as well as the pineal gland hormone, can relieve a person from insomnia.
• In addition, the presence of such substances normalizes the functioning of the cardiovascular system, by reducing the risk of blood clots and improving blood flow through the vessels and capillaries.
• Fish meat contains a sufficient amount of easily digestible protein. It is enough to eat one piece of fish and the daily dose of protein for a person is provided.
• Salmon meat is characterized by the presence of calcium and phosphorus, which has a beneficial effect on the reliability of bones and teeth.
  The presence of magnesium and nicotinic acid also has a positive effect on the general condition of the human body.
• Salmon meat contains 22 types of minerals.
• The presence of vitamin B6 helps reduce the risk of gynecological diseases in women. As for men, it helps in the fight against infertility.
• Salmon caviar is considered no less useful, as it contains more nutrients than its meat. At the same time, caviar is also easily absorbed by the body.
• Salmon is also not high in calories, which may please those who have gained excess weight.
• Salmon must be included in the diet of pregnant women, both fish and caviar. They contain a full range of useful substances that can ensure the normal development of the fetus.
• The presence of folic acid promotes the formation of new blood cells, which can solve problems with anemia.
• Salmon meat contains vitamins such as A and D. This allows the human body to be fully supplied with calcium. Interestingly, their highest concentration is observed in the liver of salmon.
• Daily, moderate consumption of this product normalizes the functioning of the liver and gastrointestinal tract.
• At the same time, it should be noted that the body easily absorbs this product, so it can also be eaten for dinner.
• The use of fish oil should be preferred over animal fat.
• Another very interesting fact is that salmon does not accumulate harmful substances in itself, compared to some other representatives of salmon.

Salmon in cosmetics

Naturally, the discussion here is not about how to make masks or lotions using fish meat.

The presence in salmon meat of many beneficial substances that have a rejuvenating effect on human skin predetermined its use. If you regularly consume the meat of this fish, your skin will become soft and silky. A similar effect occurs due to the presence of fatty acids.

The production of melatonin is also associated with the consumption of salmon. This leads to another rejuvenating effect, as well as protecting the skin from exposure to direct sunlight.

How harmful is salmon?

• The consumption of salmon is not accompanied by any restrictions. And how can you limit the consumption of a healthy product when it contains a whole bunch of vitamins and microelements. The only obstacle is personal intolerance to seafood.
• In addition, it is not recommended to eat a lot of fish for people with an open form of tuberculosis, as well as for people suffering from liver and kidney diseases, including problems with the gastrointestinal tract. Salted salmon is contraindicated for people suffering from hypertension due to the high concentration of salt.
• Particular attention should be paid to such factors as the origin of the fish. Salmon raised on special farms can be very harmful, since they use antibiotics and modified feed.
• American scientists believe that salmon should not be consumed at all, as it accumulates mercury.
  In any case, the person himself must decide whether to eat fish or not, but one should not simply take it and ignore the warnings.

Pasta with salmon

To prepare it you will need: 200 grams of salmon meat, 3 cloves of garlic, 2 tbsp. spoons of olive oil, 200 grams of tomatoes, several sprigs of parsley and basil, 200 grams of spaghetti, salt and spices to taste.

How to prepare:

• The garlic is crushed as finely as possible, after which it is fried in a frying pan with vegetable oil.
• The tomatoes are placed in boiling water, after which they are peeled, cut into cubes and simmered in a frying pan for about 3 minutes.
• The salmon is also cut into squares and added to the tomatoes in a frying pan.
• Finely chopped greens are also added here.
• The spaghetti is boiled until almost done.
• After that, they are laid out on a plate, and cooked fish is added on top.

Salmon in marinade or Kindzmari

To do this, you need to take a glass of wine vinegar, a couple of glasses of broth, a bunch of green cilantro, a couple of cloves of garlic, one onion, bay leaf, allspice, salt, a little red hot pepper and 1 kg of salmon meat.

How to cook:

• Take half a glass of vinegar.
• Boil water with spices for 5 minutes.
• After this, the fish is placed in the broth and cooked until almost done.
• Vinegar and herbs with garlic are also added here.
• After this, the fish is placed in a container and filled with a solution of vinegar.
• After cooling, the dish goes into the refrigerator for about 6 hours, maybe more. The result will be a very tasty dish.

Some facts about salmon

• The largest specimen weighed about 40 kilograms, reaching a length of one and a half meters.
• Walter Scott, in his works, noted that even farm laborers were fed salmon, there was so much of it in those days.
• The best comedy film by Takeshi Kitano is distinguished by the fact that the main character was a salmon fish.
• Salmon can locate its river 800 kilometers away.
• Thanks to the large salmon population, it was possible to colonize and populate the northern regions of Russia.
  Here it is simply called fish because it is consumed every day.

Use during diet

Salmon contains fatty acids that are easily absorbed by the body. Eating salmon does not contribute to the deposition of unnecessary fat. During a restricted diet, the body receives all the necessary substances for full functioning.

When losing weight, a person does not experience the unpleasant sensations associated with hunger. And also, with a diet, hair and nails do not deteriorate. When eating on a diet, meat is steamed or boiled. This reduces calorie content and helps preserve the beneficial properties of the product.