How to cook coho salmon
You will need - coho salmon, water, a knife for cleaning fish
1. Wash coho salmon, remove scales.
2. Cut the coho salmon along the abdomen, remove the insides.
3. Cut off the tail, head, fins.
4. Cut the coho salmon into large pieces, but they should fit in a saucepan.
5. Put the pieces of coho salmon into a saucepan, pour in cold water to cover the pieces of fish completely.
6. Place a saucepan with coho salmon over medium heat, add half a teaspoon of salt to the pan and let it boil.
7. Reduce heat to low, remove the foam formed with a spoon, cover the pan with a lid.
8. Cook pieces of coho salmon for 20 minutes.
9. Seven minutes before being ready, put a couple of bay leaves and 3-5 black peppercorns in a saucepan with coho salmon.
10. When ready, remove the coho salmon from the broth.
How to cook coho salmon fish soup
ProductsCoho salmon (soup set or fillet) - 1 kilogram
Onions - 2 heads
Potatoes - 2 tubers
Vegetable oil - 60 milliliters
Rice - quarter cup
Bay leaf - 2 leaves
Dried aromatic herbs to taste
Allspice - 4 peas
Salt - half a teaspoon
Ground pepper - to taste
How to cook coho salmon fish soup
1. Wash the soup set or coho salmon fillet.
2. Cut the fillet into pieces of arbitrary shape, cut the gills from the head in a soup set.
3. Put the fish pieces in a saucepan, pour in water, it should completely cover the coho salmon.
4. Place a saucepan with coho salmon over medium heat and let it boil.
5. Peel one onion, do not chop.
6. Put bay leaves, black peppercorns, and a whole onion into the boiling broth.
7. Reduce heat to low, season with salt, cook broth for 30 minutes, removing foam.
8. Peel the second onion, cut into small squares.
9. Pour oil into a frying pan, heat over medium heat.
10. Saute the chopped onion for 5 minutes, remove from the stove.
11. Put the rice in a cup, wash well several times, until the water remains clear after washing.
12. Wash the potatoes, peel, cut into squares two centimeters thick.
13. Remove pieces of coho salmon from the broth with a slotted spoon and cool.
14. Strain the broth through a fine sieve or double layer of gauze.
15. Pour the strained broth into a clean saucepan, place over medium heat, let it boil.
16. Put rice, potato cubes, fried onions in the broth.
17. Cook vegetables, rice in broth for 15 minutes under a lid.
18. Remove the meat from the bones of the coho salmon with your hands, cut the fillet into portions.
19. Put the coho salmon in the ear, sprinkle with ground pepper, aromatic herbs, cook for 20 minutes.
Fusofacts
- Coho salmon dwells in the Far East, along the entire Kamchatka coast, in the rivers of the northwest of the Sea of Okhotsk. Sometimes coho salmon is found off the coast of eastern Sakhalin and off the island of Hokkaido. It is also common on the North American coast of the Pacific Ocean: from Alaska to California, the coho salmon inhabited here reaches a larger size than the Far Eastern one.- Fishing coho salmon are usually fished from late August to early October, when it is especially abundant in rivers, but it is also possible at other times of the year. In smaller flocks, coho salmon go to spawn in November-December, and then in December-February.
- When pronouncing titles coho salmon accent correctly on the first syllable.
- Coho salmon meat contains the antioxidant astaxanthin, which stops destructive reactions leading to damage to cell walls. Coho salmon is also rich in B vitamins, which determine the functioning of the cardiovascular system and the thyroid gland.