Red chum fish. Chum salmon, photos

Parkhomenko Roman Evgenievich

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Eta is a red fish with an anadromous (anadromous) lifestyle, the number of which reaches 35-40% of the total biomass of Pacific salmon (Oncorhynchus). This circumstance makes it a highly valuable object of commercial fishing and artificial breeding. The presence of large local populations complicates the scientifically based construction of a species tree with a clear identification of individual small forms. But it is known for certain that the fish has a common ancestor with pink salmon and sockeye salmon.

Pacific salmon of the species Oncorhynchus keta live in sea water, therefore they have a classic silver-azure color with a tint, darker in the ridge area and lighter on the belly. This color scheme is optimal for pelagic fish in the middle transparent layers, making them equally invisible both against the background of a well-lit water surface and on the gray-lead bottom.

Other features of the appearance of chum salmon include:

massive, elongated body;
compressed sides;
dorsal (9-11 rays) and adipose fins shifted towards the tail;
large conical head;
wide, semi-lower mouth with underdeveloped teeth;
absence of dark spots and stripes;
medium scales (130-150 pieces in the lateral line);
large caudal fin without notch.

During spawning, the appearance of chum salmon changes dramatically - the body becomes taller and wider, and a hump is formed. The jaws lengthen and bend, and large teeth appear on them. The silver color gives way to yellow-brown, olive and greenish tones. Large crimson or purple transverse stripe spots clearly appear on the sides, which gradually darken.

What is chum salmon of the summer and autumn races?

Ichthyologists distinguish two main seasonal forms of Oncorhynchus keta, differing in timing of spawning, fertility, growth rate and size. The leading role is occupied by the autumn race, which goes to rivers to spawn in September - November with still underdeveloped reproductive products. The duration of the journey upstream can take 2-4 weeks (up to 2 thousand km). This time is enough for the eggs and milt to fully mature. The maximum size of autumn chum salmon reaches 100-110 cm with a weight of 18-19 kg and is a record for the entire genus. But most often in catches there are specimens 60-70 cm with a mass of 3-5 kg.

Chum salmon, a fish of the salmon family, gained industrial interest thanks to its valuable meat and delicious caviar. Previously, the fishing of this fish was not controlled, which led to a decrease in the population. After this, the state decided to take chum salmon under protection. This allowed the population to recover. Today, fishing is available with licenses.

Before the onset of puberty, the body of chum salmon has a silvery color, which is why such chum salmon are called silverfish. The shape is massive, elongated. Moreover, during this period it is dense, the color of the meat is bright red. When a fish spawns, the body takes on different characteristics. Purple spots appear on it. The entire body becomes brownish-yellow.

Individuals spread out wide. The skin becomes even denser, the scales become rougher. The jaws become deformed, teeth grow in a curved shape and are quite large.

Those individuals that begin to spawn become black. From the point of view of consumption, such fish have no value.

Chum salmon can grow up to 1 m and weigh up to 16 kg. Individuals about to spawn reach a length of 0.5 m (summer race) or 70 cm (winter race).

Where is it found?

This fish can be found in the pool Pacific Ocean. It is called anadromous because at the beginning of its life its habitat is rivers. Sea or river fish - it is impossible to say for sure. After spawning, when the individuals become stronger, they move from rivers to salty sea waters.

For the period of sexual maturity, individuals choose freshwater - the rivers of the Far East, North America, Asia.

For part of its life, this species lives in the north of the Pacific Ocean, near the Kuro-Sivo Current. It is warm, underwater. The current connects with the Bering, Okhotsk, and Japanese seas.

When spring comes, schools move to the mouths of rivers that flow in the north of America, Canada, and the Far East. Fish enter streams and rivers in the Sea of Okhotsk basin. Where it is found in Russia: in the rivers of Siberia - Kolyma, Yana, Lena, Indigirka.

After some time, immature individuals travel to the southern coasts. And those who are ready to spawn head to freshwater.

Varieties

Ichthyologists distinguish 2 independent forms of chum salmon: Asian and North American. They do not overlap geographically, choosing different places for spawning and living until sexual maturity.

An Asian taxon occurs in Russia. Regional subspecies of such individuals:

Sea of Okhotsk - lives in the northeast, as well as in the southern part of Sakhalin;
Amur - found in the northern part of the Tatar Strait, other habitats - Zeya, Amgun, Bikin;
southern - lives in Kunashir, Primorye;
Sakhalin - in the southwestern part of Sakhalin;
northern - in Chukotka and Kamchatka.

What is chum salmon of the autumn and summer races?

During spawning, individuals are divided into autumn and summer. The summer one spawns from August to September. And autumn chooses those places where springs are located.

Chum salmon lifestyle and nutrition

There are 2 periods in the life cycle of chum salmon. The first is from birth to puberty. At this time, fish live in the seas, oceans, and approach the shores.

After maturity, the fish becomes more aggressive, and its appearance also changes. Schools gather and move to the mouths of rivers. When ascending to the upper reaches of the river, chum salmon begins to spawn and then dies. When the fry hatch, they first live in fresh waters. When they gain strength, the fry swim to the sea and live there until the chum salmon begin spawning.

Depending on the life stage, individuals change their diet. Sometimes they don’t feed at all, feeding (what do chum salmon eat, fishermen should take into account) crustaceans, small fish (smelt, herring), and mollusks. And food refusal occurs during spawning, as the digestive tract atrophies. At this time, individuals can be caught using gear with live bait or artificial spoons. This is due to the fact that males and females begin to protect future offspring from any danger that may arise.

The fry eat the corpses of their own parents or insects.

Spawning period

How reproduction proceeds depends on the race of the fish. For example, summer individuals carefully select places to spawn. The presence of a pebble bottom is important for them. The current should be calm. If there have been severe winters and the water freezes to the bottom, the risk of mass death of offspring increases.

Autumn chum salmon are not so affected by cold weather, because these individuals choose spawning sites according to a different principle. For them, the presence of springs gushing from underground is important.

Individuals lay eggs of large sizes: diameter - 7.5 mm. It is important for females to prepare thoroughly: dig holes, then, when the eggs are inside, cover them with gravel. At the moment of laying eggs, males are also busy: they actively protect the female and her offspring. They drive away individuals that try to swim near the spawning site.

The incubation period is up to 150 days. When embryos emerge from the eggs, they have a large yolk sac. Thanks to this, they manage to actively develop and at the same time remain within the spawning hillock.

Fortified chum salmon larvae emerge for the first time from April to July. The whitebait, which is already beginning to swim, gathers in small schools. Schools of juvenile fish hide in the vegetation that covers the coastal part of the waters, as well as among stones and in holes. During this period, individuals have a camouflage coloration, reminiscent of brindle. It consists of 10-15 strips, which are located across. This also helps to hide from predators.

When about 2 months have passed, the juveniles are almost 6 cm in length. At this time, they can go to sea to feed. The fry become overgrown with scales. Their body becomes wide and gradually takes on the shapes that are characteristic of this species. The body of each individual is rebuilt in order to easily adapt to life in salty sea water.

The salmon family is characterized by homing. This means that the fish always return to the exact breeding site. When the time comes, the individuals migrate there, to the river where they emerged from the eggs. It is important for them to find a native spawning ground.

Useful properties of chum salmon

Why chum salmon is useful - its meat. It contains a lot of protein, so the product is recognized as dietary and has special value. 75% of fish meat consists of water, 20% of protein. 5% of the product is ash and fat. The food is especially valuable due to the fact that it does not contain carbohydrates.

Other benefits of chum salmon: vitamins B and A, macroelements, fatty acids, lecithin. This allows the use of this product by those who suffer from atherosclerosis.

Thanks to the thiamine in the composition, it is possible to activate the functioning of the cerebral cortex and improve memory characteristics. The same vitamin helps improve the functioning of brain cells, which helps improve mental abilities. The nervous system of a person who regularly consumes the meat of this fish works harmoniously and harmoniously.

Thiamine is also recognized as an antioxidant. Thanks to its effects, it is possible to rid the body of toxins.

The presence of vitamin A in meat improves vision and helps launch collagen production processes. Thanks to vitamin E, it is possible to improve the condition of the skin and rid the human body of toxins.

There are also medicinal characteristics: improved heart function thanks to magnesium and potassium. In addition, such food is useful for those who need to maintain sufficient levels of calcium in the body.

Calorie content of the product: per 100 g of meat - 125 kcal, 100 g of caviar - 250 kcal.

Chum salmon is a fish of the salmon family. In addition to easily digestible protein, it contains a lot of useful elements. Athletes often add fish to their diet - quickly digestible protein is necessary for the full growth of muscle mass. Not only steaks or fillets of chum salmon have beneficial properties, but also milk with caviar, and the latter is often used in the cosmetic field to improve the condition of facial skin.

Fish is suitable for proper nutrition and is a source of fatty acids, such as, as well as minerals vital for the proper functioning of the body. Chum salmon fillet is a dietary product: when consumed in moderation, it does not turn into fat deposits, but is almost completely converted into energy. Nutritionists recommend including red fish in the diet of women and girls who want to lose weight.

Calorie content and composition of chum salmon

Red chum fish is a low-calorie product that contains a lot of proteins and is completely free of carbohydrates. The calorie content of fresh fish steaks per 100 g is 126.8 kcal. Depending on the heat treatment, the energy value of fish may change, namely:

fried chum salmon – 386.1 kcal;
boiled – 126.9 kcal;
in oil – 245.3 kcal;
stewed – 129.5 kcal;
baked in the oven - 162.6 kcal;
steamed – 131.2 kcal;
grilled – 150.1 kcal;
salty – 184.3 kcal;
lightly and lightly salted – 182.1 kcal;
chum salmon soup – 32.2 kcal;
cold and hot smoked – 196.3 kcal.

Chum salmon milk contains 100 kcal per 100 g, red caviar – 251.2 kcal. For dietary nutrition, boiled, stewed and steamed fish are best suited. Smoked foods should be excluded, and salted foods should be consumed in limited quantities.

The nutritional value fish per 100 g:

fats – 5.7 g;
proteins – 19.1 g;
carbohydrates – 0 g;
water – 74.2 g;
dietary fiber – 0 g;
ash – 1.2 g.

The ratio of BZHU is 1/0.3/0, respectively. Chum salmon caviar contains 31.5 g of protein and 13.6 g of fat per 100 g of product.

The chemical composition of the product per 100 g is presented in table form:

In addition, the composition of chum salmon is rich in non-essential and essential amino acids, poly- and monounsaturated fatty acids, namely: omega-3 in the amount of 1.07 g, omega-6 - 0.13 g, oleic - 1.18 g per 100 g. Cholesterol content - 80 mg per 100 g of red fish.

Health benefits of fish

Regular consumption of red fish is good for the health of men and women, as its composition is rich in minerals and vitamins that the body needs for normal functioning. The beneficial properties of seafood are manifested as follows:

The amount of “bad” cholesterol is reduced, which improves the condition of blood vessels and normalizes blood pressure.
The risk of developing diseases such as stroke, heart attack and hypertensive crisis is reduced.
Improves metabolism and strengthens immunity.
The condition of teeth improves, hair and nails become stronger.
Stress decreases and mood improves. Fish prevents the development of depression. In addition, the product helps improve brain activity.
Endurance increases, which is especially useful for athletes for more productive activities in the gym or before competitions.
The reproductive function of men and women is restored, and the production of hormones is normalized.
The process of restoration of liver cells is accelerated, and this organ is cleansed.
The condition of the skin and the body as a whole improves, as fish has a rejuvenating effect on it.

It is useful to eat chum salmon during the period of recovery of the body after serious illness or physical exertion, and for pregnant women and nursing mothers.

For weight loss, fish is useful because it quickly satisfies the feeling of hunger, does not create heaviness in the stomach and is quickly digested. Chum salmon does not contain “empty” carbohydrates, therefore it is not stored as fat deposits, but is almost completely processed and easily absorbed by the body.

Salted, lightly and lightly salted fish are good to use as a snack for strong drinks, as it reduces the toxic effects of alcohol on the body.

Smoked fish in moderate quantities helps restore visual acuity and saturate the body with fatty acids, but is not suitable for nutrition during a diet.

Beneficial properties of chum salmon milk

Milk contains a lot of poly- and monounsaturated fatty acids and protamines, which are beneficial for diabetics. In addition, the beneficial properties from systematic use of the product are manifested as follows:

brain function improves;
skin rejuvenates;
liver function improves;
the process of degradation of brain cells slows down;
the bone skeleton is strengthened;
the risk of developing heart disease is reduced;
male potency increases;
blood sugar levels are regulated;
endurance and performance increase.

The beneficial substances in milk have an anti-inflammatory effect on the body and reduce the symptoms of viral diseases.

Chum salmon milk is used in cosmetology to achieve a whitening and rejuvenating effect. However, we are talking about a fresh, not a salted product.

Benefits of caviar for the body

Chum salmon is famous for its rich composition. However, due to its high calorie content, it is not recommended for frequent consumption during a diet. The benefits of eating caviar are as follows:

the functioning of the nervous system improves;
the immune system is strengthened;
male potency increases;
the functioning of the cardiovascular system improves;
vision improves;
prevents the development of cancer.

In addition, bones are strengthened and the condition of the skin improves. Caviar is recommended as a preventive measure for rickets. The product contains a lot of easily digestible protein, which is necessary for athletes. Caviar is also considered a preventive remedy for the prevention of diseases such as Alzheimer's disease and eczema.

Contraindications and harm from fish

Excessive consumption of chum salmon, especially in salted and smoked form, is fraught with undesirable consequences. The recommended dose of chum salmon consumption per day is 100-150 g; eating fish 3 times a week is enough.

Contraindications to the use of smoked and salted products:

gout;
disturbances in the functioning of the pancreas;
kidney disease;
heart diseases.

Abuse of the product in any form can lead to disturbances in the gastrointestinal tract, namely indigestion, nausea, bloating and constipation.

Salted fish and caviar contain a lot of salt, which retains fluid in the body and leads to swelling. Milk is not recommended for people with eating disorders and obesity.

In addition, chum salmon, like any other seafood, accumulates heavy metals in the meat. Therefore, excessive consumption of fish can lead to mercury poisoning.

Chum salmon is a migratory red fish, it spawns once in its life, and after spawning it dies on the way back. In most cases, chum salmon come to spawn at the age of 4 to 6 years.

It can reach a length of 1 meter and a weight of 15 kilograms. Its caviar is the largest, with a remarkably beautiful orange-red color.

Chum salmon is divided into Summer and Autumn. The first one comes to spawn in the summer, and the second one in the fall. They also differ in size and habitat: Summer Chum salmon prefers to live in the northern expanses of the Pacific Ocean and reaches 80 cm in length, while Autumn Chum salmon lives in the southern part and grows up to 1 meter.

Along the rivers, the Chum salmon rises quite high and chooses a quiet, calm place for spawning. The female knocks out a spawning hole with her tail, lays eggs there, and then covers this place with gravel, forming a so-called spawning mound. Sometimes all the offspring die because the water freezes to the bottom, but the Autumn Chum salmon preserves its eggs by spawning not so high.

Chum salmon caviar is quite large and often reaches 9 mm in diameter. Unlike pink salmon, chum salmon fry immediately after their appearance, the fry leave the place of their birth and descend along with the current into the sea.

Calorie content of chum salmon

Chum salmon is high in protein and fat, and its calorie content is 138 kcal per 100 g of fresh product. 100 g of salted chum salmon contains 184 kcal, and chum salmon cooked in the heat contains 154 kcal per 100 g. The energy value of canned chum salmon is 141 kcal. Eating this type of fish in moderation will not harm your figure.

Nutritional value per 100 grams:

Useful properties of chum salmon

Caviar contains a lot of protein - about 30%, which is almost completely absorbed by the body (this is rare for animal proteins). Moreover, caviar protein is easily digestible and contains many essential amino acids. And even the cholesterol contained in caviar is not as bad as in other products. It is practically neutralized by lecithin, of which there is a lot of caviar. The polyunsaturated fats contained in caviar (14-18%), which prevent the development of atherosclerosis, also help fight cholesterol.

Chum salmon is an anadromous red fish, a type of Pacific salmon. After only 4 years, she reaches sexual maturity and begins to spawn. Chum salmon is a popular fish that is important for fishing and is second only to pink salmon. Individuals can reach up to 1 m in length and weigh up to 14 kg. Chum salmon is not only a supplier of tender dietary meat, but also red caviar. Today on store shelves, this fish is presented fresh and frozen, as well as salted and smoked.

How to select and store?

Many unscrupulous producers often try to pass off cheaper options, for example, pink salmon, as expensive chum salmon. To avoid falling for their bait and make the right choice, follow these recommendations:

It is best to cook fresh fish immediately since in the refrigerator it will remain in good condition for 8 hours. Otherwise, it is best to freeze the fish.

Beneficial features

The benefit of chum salmon lies in the presence of numerous substances that are necessary for the body. Fish contains omega-3 and omega-6, as well as lecithin, so it can be considered an excellent anti-atherosclerotic agent. With regular consumption of red fish, you can significantly reduce the risk of myocardial infarction and stroke. IN large quantities Chum salmon contains potassium and magnesium - minerals that are important for the normal functioning of the heart muscle. Fish contains calcium and phosphorus, which restore and strengthen bone tissue.

Chum salmon contains thiamine, which has a positive effect on brain function, which in turn improves attentiveness and memory. In addition, this substance is necessary for the normal development of the body and for the functioning of the digestive system, and it also reduces the negative effects of alcohol and tobacco. It is also worth mentioning that chum salmon contains vitamin A, which is important for visual acuity, and is also involved in the production of collagen. It also contains vitamin E, which acts as an antitoxic agent and has a positive effect on the condition of the skin. Thanks to the presence of ascorbic acid, the immune system is strengthened. Chum salmon contains iron, which improves blood composition and the process of hematopoiesis. Fish helps reduce cholesterol levels in the blood.

Use in cooking

Chum salmon is an excellent product that allows you to create real culinary masterpieces. Fish can not only be baked and fried in batter, but also salted and marinated. Chum salmon makes delicious soups and broths for aspic. To vary the taste, the fish is served with sauces, and it is also marinated in spices and herbs. Chum salmon is baked with vegetables and eaten as an independent dish, and it can also be served with various side dishes. When salted, chum salmon is added to salads and snacks.

How to cook chum salmon deliciously?

If you want your chum salmon dish to be tasty and juicy, follow our recommendations:

Harm of chum salmon and contraindications

Chum salmon can be harmful if you have an individual intolerance to the product. Like any other product, consuming chum salmon in large quantities is not recommended.