Chum salmon or pink salmon - which is healthier?

Red fish is an important and healthy product in the human diet.
Due to the fact that 80 percent of the salmon catch is pink and chum salmon, these are the species that most often end up on the table. It may seem that there is no difference between the two individuals, but this is not so. In order not to make a mistake in choosing, let’s compare which is better: pink salmon or chum salmon. How do you cook pink salmon?

Salting 46%, 991 votes
991 votes 46%
991 votes - 46% of all votes
Baking in the oven 40%, 855 votes
855 votes 40%
855 votes - 40% of all votes
Other 8%, 164 votes
164 votes 8%
Read also: Shark catfish in an aquarium: how to care for and what to feed
164 votes - 8% of all votes
Varka 5%, 103 votes
103 votes 5%
103 votes - 5% of all votes
In salads 2%, 50 votes
50 votes 2%
50 votes - 2% of all votes

Total votes: 2163

18.06.2020

You or from your IP have already voted.

Representatives of the salmon family

Chum salmon and pink salmon are the most common fish of the salmon genus. They make up more than eighty percent of the fish catch.

Chum salmon is a type of Pacific salmon. There are two types of fish of this breed: summer and autumn. The first lives in the northern part of the world, the second in the south. Autumn chum salmon are much larger than summer ones. This fish has a highly developed sense of homeland - it always returns to spawn in the same place where it was born.

Pink salmon is also called pink salmon. She prefers cold waters with a temperature no higher than 15 degrees - at 26 degrees the fish dies. Pink salmon eat high-calorie foods, and their meat is rich and fatty. It is superior to keta meat in terms of caloric content and amount of fat.

Pink salmon spawn one and a half years after birth and usually die after spawning. For breeding, she chooses new places - usually rivers with large pebbles. The fry hide in a burrow for some time after birth, then are carried out to the open sea by the current.

The use of pink salmon is suitable for fish soup lovers. This type of fish produces a tasty and rich soup, which also has a pleasant aroma. In addition to soups, it is often used in various salads; this fillet goes well with many ingredients and makes dishes rich and nutritious.

What is the difference between chum salmon and pink salmon, what is better to choose?

Fish is the most important product in the human diet. Its benefits have been proven for a long time. It contains vitamins, proteins, and minerals. The meat of red fish (chum salmon, pink salmon) is especially useful. It contains Omega-3 polyunsaturated acids, which slow down the aging process and protect the body from many diseases.

Chum salmon and pink salmon can be distinguished by their characteristic external features:

Pink salmon can be easily distinguished from other representatives of salmon species by the specific hump on their back, which is formed during the spawning period. Under normal conditions, this fish has a light blue color. In addition, small black spots can be found on the back of pink salmon;
Chum salmon can be distinguished by the characteristic pink stripes located on both sides of its body and shifted closer to the lower part of its body. In water, chum salmon has a silvery color.

In addition to these external features, fish differ in their behavior during the spawning period:
Chum salmon, as a rule, spawn in the places where it itself was born;
Pink salmon, unlike chum salmon, can spawn not only in their native backwaters. In addition, pink salmon prefer areas of water bodies with faster currents.
Pink salmon is a little dry, but when salted it behaves better than when it is subjected to heat treatment.

To the question “Which fish is still better?” It’s quite difficult to answer, because both of them are beneficial for the body. However, from a medical point of view, it is better to give preference to chum salmon, because it contains more vitamins. It is also less dangerous for the stomach.

Pink salmon has a fattier and higher-calorie fillet. This is due to the fact that it lives in cold waters and eats high-calorie foods. Its meat has a dense consistency and pale pink color. Its calorie content is 145−147 kcal.

Chum salmon meat is drier and less fatty. It is considered a valuable dietary product as it contains fewer calories. The energy value of tender fillet is 125 kcal. It looks bright pink. Meat contains more vitamins, especially group B, including B5, B6, B9, B12. Pink salmon meat has the best mineral composition: it contains a lot of iodine, manganese, chromium, cobalt, and fluorine.

How can you distinguish chum salmon and what are its main beneficial qualities?

The abundance of chum salmon allows it to take second place among the species of the salmon family. This is a large fish with a light color, large scales, and a large tail. Its weight can reach up to 15 kg . The meat of the product is soft and has a medium fat content.

The benefits of this fish are in many ways similar to the beneficial qualities of pink salmon. But there are properties that can be attributed to the advantages of a particular product.

The fillet does not contain preservatives or other additives . This is because, being in its natural environment, chum salmon prefer natural food for themselves.
The product has many beneficial properties. Its meat, according to nutritionists, is low-calorie ( 125-130 kcal per 100 grams of product), therefore it is always recommended for use during diets to maintain weight.
Chum salmon meat contains more vitamins from group B. The composition is rich in vitamins B5, B6, B9, B12. In addition, fish meat has a large amount of vitamins A, C, E, PP, microelements, fatty acids (omega-3 and 6). The present element, thiamine, stimulates the functioning of the brain and central nervous system.
Chum salmon caviar is larger in size than pink salmon. The eggs look like small transparent balls with a beautiful orange-red hue. This type of caviar has a richer composition, higher content of protein, vitamins and minerals.
The benefits of chum salmon can also be appreciated due to the fact that the peculiarity of the fish is that it cannot reproduce in captivity . Therefore, when a person buys chum salmon, he is sure that he is taking a natural fish product, which does not contain artificial elements that accelerate growth and does not contain antibiotics. The meat of such fish is a natural “elixir of youth.” Here are antioxidants responsible for anti-aging functions within the body. The result of their work is visible in positive changes in the skin and hair.
The beneficial elements found in the product perform different functions : vitamin A improves the quality of vision; potassium and magnesium have a positive effect on the heart muscles, blood vessels, and capillaries; phosphorus improves bone strength, strengthens teeth, nails and hair.
In the human body, due to the consumption of chum salmon, hemoglobin increases . The immune system is strengthened, the order of metabolic processes is restored. The body is cleansed of cholesterol.

Which caviar is better than chum salmon or pink salmon?

The caviar of these fish species differs not only in color, but also in size:

Chum salmon caviar is one of the best similar products. The eggs are located in a hard shell that has a regular shape. At the same time, caviar has a unique taste, as well as an orange color with an amber sheen;
pink salmon has caviar, with a diameter of 3 to 5 mm and a bright orange or light orange hue. As a rule, the caviar is light orange in color. This caviar is considered the most common, therefore it is not an expensive product.

One of the most important factors influencing the quality of red caviar is the salting of this product. Red caviar is salted immediately after the end of the period

Appearance of chum salmon and difference from pink salmon

Unscrupulous sellers deliberately replace chum salmon with pink salmon, since the latter is cheaper, fattier, although no less healthy. Often people who do not understand the topic of fish species and families in detail confuse these two species. That is why when buying, doubts arise and questions arise whether the sellers are deceiving. When cut, the fillet parts are difficult to distinguish, but possible.

Chum salmon is larger in volume: it reaches 1 m in length, with a weight of almost 15 kg. This is a common fish, and ranks confidently in second place in population among its family. The meat of this fish is less calorie and fatty. It looks unremarkable: with a silver color, which is complemented by pink-crimson stripes during the spawning period.

Pink salmon is 25 cm shorter than its relative. This is primarily due to the fact that adult individuals often die after spawning without having time to grow to a large size. A peculiarity has also been noticed that they grow faster. It has spots on the body and pronounced sexual characteristics.

The chum salmon has a highly developed sense of homeland. To spawn, she returns to the place where she was born. Pink salmon, on the other hand, do not have such an instinct, so each time they choose a new place for breeding.

External differences

We need to start comparing two red fish from the salmon family with their appearance. Let's look at the signs by which you can easily distinguish one fish from another on the shelves.

Height and weight. The most important difference between individuals is the difference in size. Many people think that chum salmon is the largest in the entire salmon group, but this is not so. Its weight can reach 15 kilograms and its length is one and a half meters. Pink salmon rarely exceeds two kilograms in weight, and the length of the carcass is no more than 40 cm. The small dimensions are due to the rapid death of the marine inhabitant: after spawning, pink salmon dies. The largest representative of salmon is the Chinook salmon.
Distinctive features of color. Chum salmon have an unremarkable silver color. During the spawning period, pink stripes may appear on the carcass. The individual pink salmon has more pronounced features. It has pronounced sexual characteristics: during the spawning period, males have a curved jaw and a pronounced hump, and females are covered with spots on their bellies.
Fish meat color. Pink salmon has a light pink flesh color, and chum salmon has a more saturated pink hue./li>

The habitat of pink salmon is freshwater, as well as sea waters of the northern hemisphere. She spends most of her short life mainly in rivers, where she is born and dies after spawning. Chum salmon has a wider range: it lives in fresh waters, as well as in seas and oceans. Chum salmon does not breed in captivity, so the presence of antibiotics and growth accelerators in it is excluded.

It is better to catch high-quality pink salmon at the beginning of spawning, since by the end of spawning the fish meat loses many useful properties. The best period for catching chum salmon is also the pre-spawning period, which occurs for the fish twice a year. In summer it is recommended to fish at the end of June, and in autumn at the beginning of September.

What are chum salmon and pink salmon

Chum salmon and pink salmon are representatives of the Salmon family. They make up 80% of the Salmon catch and are in demand on the market.

Chum salmon is one of the varieties of Pacific salmon, with a characteristic elongated body shape and shiny silver color. There are 2 types: “summer”, which lives in northern latitudes, and “autumn”, which lives in the southern part of the world. They differ in length: representatives of the north are 20 cm shorter than their relatives from the south.

Balyk is prepared from this fish, canned, salted, dried, smoked, and frozen. In addition to meat, its most valuable caviar is used as food. In our country it is freely available and anyone can purchase it.

Pink salmon, or pink salmon, is also a species from the Salmon family. This fish lives in cold waters, the temperature of which does not exceed 15°. The most optimal temperature for the life of an individual is 10°, and at 26 it dies. It prefers to eat high-calorie foods, so pink salmon meat is fattier and higher in calories. After only 1.5 years, mature individuals go to spawn to lay eggs and die.

The fry, having hatched, remain for some time in a secluded house, waiting until they grow up so that the current carries them into open sea waters.

Chum salmon - sea or river fish

Chum salmon is particularly valuable because it does not breed and does not live in captivity. When buying a real specimen in a store, you can be sure that it was grown in natural conditions and did not use any artificial growth stimulants.

This species has a wide habitat: it is found both in the oceans and in seas and rivers. In terms of prevalence, this fish has no equal among Salmonids. The quality of fish meat directly depends on the diet of the individual. The catches in Russia are small, which also determines the corresponding price.

This is a fish that does not have a specifically defined habitat. Large flocks enter river waters for spawning, while others, on the contrary, melt from the river into the seas and oceans. During such travels, their color changes - it becomes darker and stripes appear.

The large, wide and massive tail is primarily intended for digging holes in which eggs are laid. Some pits reach 2 meters!

Habitats and reproduction

Chum salmon lives, inhabits and reproduces only in natural conditions.
Its meat is especially valuable, as it is grown without growth stimulants and antibiotics. Fish are found both in fresh waters and in seas and oceans. Among salmonids it is especially widespread. Chum salmon does not have a specific habitat . Large schools of fish enter rivers to spawn, and young fish leave the rivers for the oceans. During travel to the spawning grounds, its color changes: the fish becomes darker, stripes appear on its body. Its massive and long tail is designed to dig holes for eggs. Sometimes the depth of the pits reaches two meters. In Russia, chum salmon catches are small, which leads to a fairly high price for its meat.

Pink salmon are found in fresh and marine waters of the northern hemisphere. Most often it can be found off the Pacific coast and in the Arctic. Fish constantly migrate from ocean waters to rivers and back, covering vast distances.

The difference between chum salmon and pink salmon

They are equally amenable to heat treatment, and excellent dishes are obtained, even with a minimum of spices and additives. A universal product that you can experiment with: processing methods, side dishes and spices. You can get an appetizer, salad, pie, first or second course - you are not limited in your imagination.

When choosing a fillet, pay attention to the shade - pink salmon is faded pinkish. It is the easiest to distinguish among other representatives of the family, and chum salmon has a bright, juicy pink color. Do not buy pickled or frozen, as the shades may be the same due to processing.

Differences in appearance

Chum salmon have a light gray color that darkens on the way to spawning. Crimson stripes also appear in the tail area - this is a sure sign that the individual is heading to the breeding site.

Pink salmon got its name because of the hump that appears on males during spawning. This distinctive sign distinguishes these fish well from others. It also has small scales and dark spots all over its back and tail. The inhabitants of the ocean have a gray color with a blue tint, and during reproduction the color changes to specifically gray with a yellow-green tint on the abdomen.

The caviar also varies: chum salmon eggs are larger, brighter in appearance, with a dense shell. Accordingly, caviar of the second type is smaller, approximately 1 mm in diameter, darker in color and with thinner walls. However, both types have wonderful taste, are equally beneficial for the body and are recommended for consumption. The rich composition of minerals, trace elements, and proteins is what distinguishes the caviar of these fish!

Differences in composition

Chum salmon meat and caviar are considered a more fat, tender, healthy and dietary product. This also affects the price. Based on taste, everyone chooses what they like. And yet, people more often make a choice in the direction of this fish.

It contains vitamins E, C, PP, B1 and B5. Caviar contains a third of vegetable protein, which is completely absorbed by the human body.

In contrast, there are supporters of pink salmon who consider it a useful and relatively inexpensive product.

The differences in composition are insignificant. The differences are expressed in the mineral and vitamin composition. Chum salmon has a predominance of B vitamins, while its smaller brother has a richer mineral composition. The latter contains a storehouse of iodine and fluorine, as well as manganese. Children are required to take a course of fish oil so that vitamin D is better absorbed. The caviar of both representatives of Salmon, their meat or extracted fat are suitable for this. This is a source of polyunsaturated acids, amino acids, which are not found in any other food product.

Pink salmon is one of the most common representatives, and chum salmon is somewhere in second place. Red caviar is obtained in the Far East, as well as in other parts of the globe where these types of fish are found. Unfortunately, it was not always considered a delicacy.

In the seventeenth century, it began to be supplied to the royal table, but otherwise there was not much demand for it. Therefore, the expensive product was sold through poor taverns. As for the inhabitants of the Far East, red caviar has always been a valuable product for them. Caviar was used for food in various forms.

Hunters and fishermen took it with them in dried form. Not only was it healthy for them, but it also gave them a feeling of satiety. Some of the northern peoples simply used it as bread. It was an excellent addition to various cereals. It was dried, fried and fermented.

Salting began only in the 20th century. Prepared in a concentrated salt solution, it has become very popular both throughout Russia and throughout the world.

The famous pancakes with red caviar were prepared not only for Maslenitsa, but also during Lent. Only in this case, the pancakes were not spread with this product, but it was added to the dough during cooking.

Pink salmon and chum salmon caviar: are there any differences and what are they?

Chum salmon and pink salmon are fish that belong to the salmon class. In Russia, fish production and processing is carried out in the Far East.

Here they produce delicious caviar, which is distinguished by its beneficial properties and vitamin composition. Fish caviar has its own similarities and differences.

To find out which one is tastier and better, you should familiarize yourself with the characteristics and features of each product.

A little history

Red caviar was not always valuable for the inhabitants of the country. Only in the 17th century did they begin to present it to the royal table; before that, the product was not in high demand. Caviar was supplied through small taverns. Closer to the 20th century, the product began to be salted in a concentrated solution. After that, it became popular all over the world.

In the Far East, fish delicacy was considered one of the most important dishes. It was consumed in different forms: both dry and raw. Some residents made sourdough based on it, others used it instead of bread.

During Soviet times, salmon products were considered inaccessible to many citizens. It was believed that most of the processed products were exported.

Today, fish products are available throughout Russia in abundance. You can buy them in different stores and at different prices.

The main differences between fish

Pink salmon and chum salmon are representatives of the salmon family. Despite this, they have characteristic differences. How do they manifest themselves:

Pink salmon, a photo of which can be seen on fishing resources, has a hump on its back that forms during the spawning period. In addition, there are dark spots on the back of the fish. The color of her body is blue.
The fish is voracious, which is why it quickly gains weight. Against this background, the density of her muscle tissue increases. Pink salmon meat is fatty and rich.
The fish lays eggs in any place convenient for itself.
Chum salmon is distinguished by pink stripes on its body, which are located on its sides. The color of the fish is silver. Chum salmon, unlike pink salmon, has large dimensions. Fish meat is designed to be dietary and tender. In terms of numbers, representatives of this species are several times smaller. During spawning, they lay eggs in the places where they were born.

Important! Both fish are tasty, healthy, and suitable for consumption during weight loss in limited quantities.

Differences in caviar

Pink salmon and chum salmon caviar are similar in appearance. Red caviar of chum salmon and pink salmon - what is the difference:

Chum salmon is considered one of the most popular products. The eggs are in a dense, round shell. Their color is orange with a hint of amber.
The main difference between pink salmon red caviar and chum salmon is its more affordable price. Pink salmon caviar differs from chum salmon in small eggs up to 5 ml in diameter. Their hue is orange or light orange. You can see photos of chum salmon caviar on fish portals.

What is tastier: red caviar of chum salmon or pink salmon? The differences affected the taste of the products. Chum salmon caviar is soft, melting and nutritious, as can be seen in the photo. Her eggs seem more airy. The product made from pink salmon is inferior in taste; it has a pleasant fishy aftertaste.

Calorie content

Despite the differences in characteristics and appearance, both fish provide approximately the same calorie delicacies. The indicators are 250 g per 100 kcal. These are foods of medium calorie content that can be consumed during weight loss.

In small quantities, they help enrich the body with nutrients, vitamins and energy.

Is there a difference in composition

In terms of their components, the products are considered almost identical. Pink salmon and chum salmon caviar contains the following components:

Easily digestible protein.
Fat.
Antioxidants that prevent premature aging.
Useful acids.
Iodine.
Macroelements and microelements. For example, magnesium, potassium, zinc, folic acid.
B vitamins, vitamin A, C.

Both delicacies are considered healthy dishes that enrich the body with beneficial substances. Naturally, if they are consumed in moderation.

Beneficial features

The products also have a similar effect on the human body.

What are the benefits of red caviar of chum salmon and pink salmon:

Stimulates brain activity, improves memory, increases performance.
Replenishes deficiency of vitamins and minerals, helps fight vitamin deficiency.
Stabilizes liver function, removes toxins and waste.
Improves stomach function, cleanses the intestines, and relieves symptoms of gastritis.
Restores blood pressure.
Improves heart function, prevents the development of cardiovascular diseases.
Strengthens blood vessels, bone tissue, prevents the formation of blood clots, varicose veins, and atherosclerosis.
Has a preventive effect on the appearance of cancerous tumors.
Maintains stable blood sugar levels, helps patients with diabetes.
Promotes rapid tissue regeneration and healing of affected areas.

Important! 2-3 tablespoons of the product eaten during breakfast enrich the body with energy and essential vitamins.

In addition, fish products speed up the metabolic process, which helps burn fat during weight loss. For productive results, it is better to consume the delicacy in the first half of the day.

Is there any harm

Despite a number of positive properties, both products can be harmful to human health. For example:

It is not recommended to consume chum salmon caviar if you are allergic to fish products. Also for acute diseases of the genitourinary system, chronic pathologies of the stomach.
If these rules are neglected, the risk of developing anaphylactic shock, pulmonary edema, and skin rashes increases.
Due to a sufficient concentration of salt in the delicacy, swelling and fluid retention in the body may develop.
Read also: How to wind braid on a spinning reel
Pink salmon caviar in excess dosage can lead to increased cholesterol levels in the body, fluid retention and unstabilization of blood pressure. The product in large dosages has a negative effect on kidney function. This leads to exacerbation of chronic pathologies.

Important! Fish delicacies can lead to excess weight if consumed in excess dosages.

Which tastes better?

Which caviar is better is a question that worries many fish lovers. There is no clear answer and there is no difference. According to its characteristics, the delicacy based on pink salmon has a denser fatty consistency, a harsh aftertaste, but without bitterness.

Chum salmon caviar is softer and more delicate, it does not have a pronounced fishy smell and also does not have bitterness. Both products are distinguished by fragile eggs that burst when they hit the tongue.

You can understand which caviar is better and tastier, chum salmon or pink salmon, depending on your own preferences and individual characteristics.

Price difference

Red caviar of chum salmon and pink salmon: what are the differences in cost - a question that worries fish lovers. Despite the similar taste and general characteristics, the products are in different price categories.

On average, prices for chum salmon caviar vary between 2,500 rubles per 1 kg. The price of a pink salmon product is, on average, 1,500 rubles per 1 kg. The cost may vary depending on the outlet and manufacturer.

It is worth noting that with the development of the fishing industry, an increasing number of scammers have appeared who sell low-quality or unnatural goods.

Important! In order to avoid collisions with such sellers, it is worth purchasing caviar from trusted and large retail outlets that have a license and all the necessary certificates.

When was the last time you caught dozens of HUGE pike/carp/bream?

We always want to get results from fishing - to catch not three perch, but ten kilogram pikes - what a catch! Each of us dreams of this, but not everyone can do it.

A good catch can be achieved (and we know this) thanks to good bait.

It can be prepared at home or bought in fishing stores. But stores are expensive, and to prepare bait at home, you need to spend a lot of time, and, to be fair, homemade bait does not always work well.

You know that disappointment when you buy bait or prepare it at home and only catch three or four bass?

So maybe it’s time to use a truly working product, the effectiveness of which has been proven both scientifically and in practice on the rivers and ponds of Russia?

Fish Megabomb gives the same result that we cannot achieve on our own, especially since it is cheap, which distinguishes it from other means and there is no need to spend time on production - you order it, it’s delivered and you’re good to go!

Of course, it is better to try once than to hear a thousand times. Moreover, now is the season! A 50% discount on your order is a great bonus!

Find out more about the bait!

Source: https://ribxoz.ru/ikra-gorbushi-i-kety-est-li-razlichija-iv-chem-oni-zakljuchajutsja/

What is the difference between chum salmon and pink salmon?

Pink salmon is the most numerous species of salmon fish, characterized by its rather modest size compared to other relatives. The maximum weight of pink salmon is 5.5 kg, length 75 cm. Adult fish often die after spawning, which is partly the reason why pink salmon do not grow to large sizes. Pink salmon winters in warm waters with a temperature of at least +5 degrees, eats plenty of high-calorie foods, so the meat of this fish has a dense consistency and contains more fat than the pulp of chum salmon.

Chum salmon is the second largest species of the salmon family; it is larger and differs in the composition and energy value of its meat. Chum salmon can reach 1 m in length and up to 14 kg in weight. Compared to pink salmon, chum salmon meat is drier, but less fatty. The peculiarity of this species is that chum salmon does not reproduce in captivity, so when purchasing fish you can be sure that it does not contain artificial growth accelerators and antibiotics.

Chum salmon and pink salmon - differences in composition

Chum salmon meat contains a more extensive composition of B vitamins, including B5, B6, B9, B12, and has a more saturated mineral composition, including iodine, manganese, chromium, cobalt, and fluorine. The calorie content of pink salmon is 145-147 kcal, chum salmon meat is more tender and has a lower energy value - about 125 kcal.

Online magazine about choosing the best goods and services

31.05.2019 15:57:47

Expert: Adina Kleizmer

Red fish is not only a delicacy, but also a very healthy product. It contains a huge amount of vitamins, fatty acids, microelements and other important nutrients. However, “red fish” is a common name for a huge number of salmon varieties.

Thus, “red fish” can be called salmon, pink salmon, sockeye salmon, salmon, chum salmon, trout and many other varieties. And they differ quite a lot from each other. Apart from chum salmon and pink salmon, they are very similar and often “replace” each other on store shelves.

Therefore, housewives may have a reasonable question: “Which is better and healthier – chum salmon or pink salmon?” Let's look into this material.

Chum salmon

Chum salmon is a large Pacific salmon. It chooses cold waters for its habitat and does not reproduce in captivity, so it is practically not caught in Russia. Chum salmon is harvested in Alaska, from where it is transported freshly frozen all over the world.

The size of chum salmon is a record even in the salmon family. It grows up to 1.5 meters in length and can weigh up to 15 kilograms. Actually, the large size of chum salmon, combined with excellent nutritional qualities, is what makes chum salmon a valuable commercial fish.

In general, chum salmon is characterized by the following features:

The bright pink color of the meat, which is especially noticeable in fresh and lightly salted fillets. During heat treatment, the richness of the shade is slightly lost, but the taste is preserved;
A subtle, unnoticeable aroma that is quite difficult to sense;
Dry, fat-free texture. Thanks to this, chum salmon fillet is perfect for cooking steaks and heat treatment - the fish retains its shape both when fried and when boiled, even in relatively small pieces. However, like other red breeds, the texture of the meat is tender and melty regardless of the cooking method;
Calorie content of chum salmon fillet is 125 kcal per 100 grams. Of course, it varies depending on the cooking method. For example, when frying with oil (which is not recommended because the original taste of the fish is lost), the calorie content increases.
The main advantage of chum salmon is that there are many vitamins in the meat. So, it contains B5, B6, B9 and B12. In addition, chum salmon, like any other red fish, contains unsaturated fatty acids that are essential for the body, including Omega-3 and Omega-6.

So, let's summarize.

Rich in B vitamins;
Well suited for cooking, including steak-frying or steaming;
Only natural catch, as it is not found in captivity.

It is practically not caught in Russia, so the shelves are mostly imported.

When choosing chum salmon, it is advisable to buy fish caught in the fall. It tastes better than caught in the spring.

Chum salmon caviar

Chum salmon caviar is a valuable, delicious product. It is distinguished not only by excellent taste, but also visually very beautiful. Chum salmon caviar is large, bright red. The size of the eggs is about 4-5 mm, the shell is quite dense, so they do not burst when preparing dishes.

Chum salmon caviar is characterized by a high protein content. Moreover, it is easily digestible, quickly digested and does not create a feeling of heaviness in the stomach. In addition, it contains many vitamins and other useful substances.

It is also worth noting that many people consider chum salmon caviar more tasty than other salmon fish.

Pink salmon

Pink salmon is one of the most common and inexpensive salmon fish. It is caught in Russia and is often grown on special farms. Therefore, its price is low, and you can find it in any grocery store.

Moreover, unlike other salmon fish, pink salmon is easily available in a variety of forms. You can easily purchase its carcass, already headless and gutted, balyk, canned food, lightly salted and even “puck” steaks.

However, in its latter form it is of little use. The fact is that pink salmon is a small fish. It usually grows to 70-80 centimeters and reaches a weight of 5-6 kilograms. Therefore, the “puck” steaks from it turn out to be too small.

In general, pink salmon is characterized as follows:

Pale pink color of meat. However, it is preserved during heat treatment and intensifies to a rich red color when salted;
Subtle aroma when salty and fresh, which intensifies when boiled or fried;
Relatively fatty meat. However, it has a fairly thick texture that may feel a bit dry to some people. “Dryness” becomes especially noticeable after heat treatment, during which fish oil is melted from the meat. The taste is bright and rich;
The calorie content of pink salmon is up to 150 kcal per 100 grams. Of course, it increases with some forms of cooking (for example, frying with oil, which is not recommended). Lightly salted and steamed pink salmon may well be considered dietary dishes.
Pink salmon is very rich in microelements. Its fillet contains iodine, manganese, chromium and fluorine in an easily digestible form. Pink salmon fish oil consists mainly of vital fatty acids, including Omega-3 and Omega-6.

So, let's summarize.

Low price and wide distribution - due to the fact that pink salmon is both caught and grown in Russia;
A large number of vital fatty acids and microelements;
Dense texture that is preserved during heat treatment.

Pink salmon meat may seem dry, especially after heat treatment, which involves rendering the fat;
Relatively high calorie content - more than most other salmon fish.

You can tell where pink salmon were caught by the color of their belly. If it is white, it is an ocean fish. If it is yellowish or greenish, it has returned to fresh waters. Pink salmon meat varies slightly in taste depending on its habitat, but you should determine the appropriate option based on your own impressions.

Pink salmon caviar

Pink salmon caviar has the lowest price. Size – medium (the diameter of the eggs is 3-4 millimeters). The color is more orange than red.

The taste of caviar largely depends on the quality of salting. By itself, it has a subtle, not too pronounced flavor and aromatic bouquet. The eggs have a fairly dense shell that does not burst when cooking or decorating a dish.

Comparison

So, let's compare these two types of salmon fish and determine which is better.

Characteristic	Chum salmon	Pink salmon
Spreading	Mostly caught in Alaska	Caught and raised in Russia
Price	Average	Below average
Dimensions	Large, up to 150 cm	Average, up to 70-80 cm
Fillet color	Hot pink, fades when cooked	Pale pink, preserves when cooked
Texture	Dryish	Dryish, dense, becomes denser and drier when cooked
Calorie content, per 100 grams	Up to 120 kcal	Up to 150 kcal
Useful material	Omega-3, Omega-6, B vitamins	Omega-3, Omega-6, trace elements (iodine, manganese, chromium, fluorine)
Caviar	Large, bright red, rich in protein	Medium, orange, taste depends on the degree of salting

In general, pink salmon is a “red fish for general consumption.” The relatively low price and wide availability in stores make it accessible to everyone. But chum salmon, although considered somewhat more tasty and valuable, is found a little less frequently and has a higher price.

Source: https://expertology.ru/sravnivaem-ketu-i-gorbushu-opredelyaem-luchshego/

What is the difference between chum salmon and pink salmon caviar?

Just as the fish itself has differences, the caviar of these species differs visually and in composition. Chum salmon caviar is larger in size and has a beautiful orange-red color. Pink salmon eggs are much smaller in size and light orange in color with a denser outer shell. Both types of caviar have excellent taste. The composition of chum salmon caviar is richer; it contains more protein, which is almost completely absorbed by our body; it also contains more vitamins and minerals.

It is not customary to argue about taste preferences, but experts believe that chum salmon meat and caviar are a more healthy and dietary product.

Red fish is considered the most popular seafood in cooking. It is tasty and healthy, you can prepare many dishes from it. But the wide variety of species often makes choosing fish difficult. The question especially often arises: which is better - chum salmon or pink salmon? After all, these are the most common types of red fish, but they differ in taste and other characteristics.

Red fish is useful for maintaining good vision and preventing dysbacteriosis. Eating it helps maintain healthy hair, nails and skin. Red fish contains microelements that are not found in other foods, so it is recommended to include it in your food. For example, it contains a lot of Omega-6 fatty acids, vitamins A and D.

Which is healthier and tastier?

If you want to know what is better, salmon or pink salmon has a wider distribution area, unlike other members of the family, which are found in a narrowly limited area. As you know, salmon is valued not only for red meat, but also for caviar. As for caviar, each species has a different color, and the sizes of the eggs also differ. In the case of the pink salmon, it is a pale orange color and the eggs are medium-sized, unlike other salmonids, which have a more pronounced red color.

Speaking about what is healthier, it is worth paying attention to the chemical composition, and all fish of the salmon family contain the main thing - polyunsaturated fatty Omega 3 acids, which help remove excess cholesterol from the body. The vitamin and mineral composition is also striking, and this is a huge amount of essential vitamins, micro- and macroelements that have a beneficial effect on the human body. Speaking about what is tastier than pink salmon or salmon, it is also worth paying attention to the characteristics of the meat, and in the case of “humpback” it is somewhat dry and less fatty. It is ideal for any cooking method, but it is especially good when pickled.

The remaining members of the large family are tasty in their own way, they have different caloric content and nutritional value and are indicated for consumption even as part of a diet. Speaking of contraindications, it is worth saying that red fish meat, like its caviar, can be consumed even by those who have problems with excess weight, children and adults, but in any case it is worth remembering that you should not abuse this valuable product.

Features of pink salmon

This is the most common type of red fish. It is quite inexpensive, so it is accessible to many. This is a small fish, its weight does not exceed 5.5 kg. She eats only high-calorie foods. Therefore, pink salmon meat is fattier and denser. It has a richer mineral composition than chum salmon and a higher calorie content.

Distinctive features of pink salmon are dark spots on the back. It has smaller scales. Male pink salmon have a noticeable hump on their back, which is why the fish got its name.

Features of chum salmon

Chum salmon is a fairly large representative of the salmon family; its weight can reach 14 kg. It is widely available and popular among buyers. Its meat is soft and tender, not very fatty. Chum salmon does not live in captivity; it eats only natural food, so its meat does not contain artificial additives. If we compare the composition of which is better - chum salmon or pink salmon, then chum salmon meat contains more vitamins. This fish is considered a dietary food because it is low in calories.

Chum salmon is larger than pink salmon, but lighter in color. It has a light silver color and fairly large scales. Chum salmon has a characteristic elongated body shape and a massive tail.

Chum salmon

It is considered a large fish, in some cases its size reaches 15 kg . This species of the salmon family is in demand on the market. Chum salmon meat has a medium fat content. Its consistency is quite soft.

The fillet also does not contain preservatives or other additives. This is explained by the fact that chum salmon feed on natural food. Fish of this species are light in color and have large scales. It also has a large tail.

It has a number of useful properties. In addition, doctors consider its meat dietary and allow it to be eaten when losing weight. Calorie content really stays at the average level ( 130 Kcal ).

The habitat of chum salmon also varies. You can meet her in the river, sea and ocean. However, such catches are rare in Russia. This explains the corresponding price for food products.

Color depends on the habitat. Fish in schools can end up in rivers or seas. It is during the period of change of habitat that chum salmon changes its color.

Which caviar is better

Sockeye salmon, chum salmon or pink salmon are those types of red fish whose caviar is common on store shelves. It is slightly different in appearance. But all red caviar is a very valuable nutritional product. Both chum and pink salmon are tasty and contain many useful microelements. But people who are wondering which red fish is better - chum or pink salmon, often also try to choose a certain type of caviar.

To do this you need to know its differences:

Chum salmon caviar is large, with a dense shell, bright orange in color. It contains more protein and beneficial microelements. This caviar is the fattest and has a delicate taste.
Pink salmon eggs are smaller and lighter in color. The taste of the product is lightly salted and not bitter.
Sockeye salmon has small, bright red caviar. It may have a bitter taste.
Coho salmon caviar is dark and medium in size. The taste is bitter.

Differences in caviar

Among salmon fish on the table you can most often find these 2 species of sea inhabitants. The same is true for gourmet snacks. First of all, this is due to the availability of seafood. It is quite simple to distinguish the two types of caviar by appearance: pink salmon caviar has a bright orange color and an average egg size that does not exceed 5 mm. in diameter. Chum salmon caviar is the largest among salmon, the diameter of the eggs reaches 7 mm. Each egg has a hard shell of a light orange hue with an amber sheen. If you look at the photo of a chum salmon egg in detail, you can clearly see a white fat spot inside it. The chum salmon appetizer has a delicate and soft taste, while pink salmon caviar has a richer flavor. The energy value of two fish caviar is the same, approximately 250 kilocalories per 100 grams of product. The only difference between caviar is the cost: the chum salmon product is more expensive. The cost of one hundred-gram jar of chum salmon caviar will be about 450 rubles, and the approximate cost of a jar of pink salmon caviar will be 300 rubles.

You can finally decide which is tastier than pink salmon or chum salmon only after tasting both types of fish. Having learned all the beneficial benefits of each, you can try preparing various dishes using interesting photo recipes or decide to pickle the delicacy yourself. After personally becoming acquainted with two varieties of red fish, you can easily decide which fish you prefer.

Taste qualities of fillet and caviar

Buyers often argue about which is tastier - chum salmon or pink salmon. Meanwhile, the meat of both fish is tasty and healthy. It belongs to the fatty varieties and contains a large amount of microelements, vitamins and fatty acids.

Pink salmon has a fattier and higher-calorie fillet. This is due to the fact that it lives in cold waters and eats high-calorie foods. Its meat has a dense consistency and pale pink color. Its calorie content is 145−147 kcal.

Chum salmon and pink salmon caviar differ in appearance and composition. In chum salmon it is larger and has a bright red-orange color. Pink salmon caviar is smaller in diameter. It is covered with a dense outer shell. The caviar of both fish has excellent taste, but chum salmon contains more protein, which is completely absorbed by the human body. It also contains more minerals and vitamins. Although there is no dispute about tastes, chum salmon caviar and meat are considered more tasty and healthier than pink salmon.

Sometimes people ask which is better - salmon or chum salmon. But any fish from the salmon family is called salmon. Therefore, it is incorrect to talk about the difference between salmon and chum salmon, since chum salmon is the same salmon.

Chum salmon caviar

Moreover, it is easily digestible, quickly digested and does not create a feeling of heaviness in the stomach. In addition, it contains many vitamins and other useful substances. It is also worth noting that many people consider chum salmon caviar more tasty than other salmon fish.

Which is tastier?

The meat of both types of fish has high taste properties: it is fatty and contains a large amount of vitamins, minerals and amino acids. At the same time, pink salmon is slightly fatter, which is due to its habitat in cold waters and the high calorie content of the food consumed. As a result, 100 g of dense pale pink pink salmon meat contains 145–147 kcal.

Chum salmon fillet is dry, orange-pink. Its 100 g contains only 125 kcal, which explains the relevance of its use in the diet menu. Compared to the previous version, it contains much more B vitamins, and this variety tastes more tender and juicy.

Certain differences between these fish lie in the characteristics of their caviar: chum salmon is much brighter, larger and contains a larger amount of protein, which is well absorbed by the human body.

In addition, it contains a considerable amount of vitamins and minerals. Of course, everyone’s tastes are different, but many consumers prefer tender chum salmon meat, although fatty pink salmon products also do not lose popularity.

Important! The taste of both fish largely depends on the method of their preparation, but be that as it may, the natural aroma and taste can be preserved only with a minimal use of spices, especially herbs.