The benefits and harms of Salmon

Pink salmon is found in the oceans, seas and freshwater of the Northern Hemisphere. It is one of the most common types of salmonids. This is one of the few species that can live in both fresh and salt water. This is due to the migration of fish. Multiplies and throws the game pink salmon in fresh water, there grows up fry, which are then moved to salt water where they feed and grow until puberty. By the time breeding fish again return to fresh water.

The name of the pink purchased due to the inherent only to her kind of excrescence on the front part of the body, which in appearance resembles a hump. The hump does not always have fish, it appears only in males during the spawning period.

Properties of pink salmon

The size is a small fish. The largest reach especially just two kilograms in weight with a body length of 40-50 cm.

Period of life fish – 1.5-2 years. At age 1 year pink salmon spawns. The breeding period starts in September and lasts until late autumn.

The color of the fish varies with habitat. Salt water is a light blue color with a tint of silver. In fresh water the color is lightened and acquires a yellow tint, sometimes on the back appear dark spots.

The best taste of fish meat at a time while she is in the salty waters. So catch the fish there to to the table the fish was in fact its best condition.

Chemical composition of pink salmon is very diverse: it contains iodine, phosphorus, cobalt and calcium in large quantity, in addition to sufficient volume, it is present in copper, magnesium, iron, Nickel and other essential elements. Fish is rich in vitamins PP, B, C. A. it contains such organic substances as proteins and unsaturated fatty acids.

The use of pink

The greatest value is the fish that are least subjected to heat treatment. A greater amount of nutrients will be contained in dishes prepared from fresh fish. Frozen fish loses some useful properties.

Saturated acids contribute to the rejuvenation of the body, slow the aging process and protect cells from harmful microorganisms and their effects. Salmon tones the body, improves mood and promotes energy.

Vitamin PP has a positive effect on the nervous system and the gastrointestinal tract. The normalization processes and the improved performance of these systems.

Phosphorus, calcium and zinc help strengthen bones, hair and nails. These minerals strengthen the body, makes bones resistant to injury.

Sodium and potassium strengthens the walls of blood vessels, improve heart function and circulatory system in General. In addition, these trace elements contribute to the maintenance of water balance in the body and prevent dehydration.

Proteins are easily digested in the body during the process of splitting in the body needs amino acids, including essential.

Salmon promotes the normalization of metabolic processes in the body, speeding up the chemical reactions that occur in cells and organs.

Iodine helps with thyroid diseases. So the meat of pink salmon is very useful to people with such problems.

The use of pink

Fish meat is very tasty, it can be used for cooking all dishes of fish. Of pink good the soups. Fish can be salted, baked and fried. A popular dish is the salmon in pastry.

Doctors advise to use the meat of pink salmon in the treatment of diseases of the thyroid gland due to high content of iodine.

Pink salmon caviar is considered a delicacy, so it is quite expensive, served as an exquisite appetizer.

This fish can be consumed during the diet. Its calorie content is quite high, but it accelerates metabolic processes, and consequently, faster burning of fat cells.

Harm salmon

It is undesirable to eat salted meat of pink salmon to the people who have problems with the liver, kidneys or stomach. To refrain from eating this fish should people who have problems with urinary system.

Do not use pink salmon for those who have allergic reactions to fish and seafood.

You can't eat the salmon people with content in the body of large amounts of iodine and phosphorus.

Pregnant women salmon can cause swelling of the feet and hands, so it is not recommended to eat at night and in large quantities.