Compare coho salmon and salmon | What is healthier and tastier

Both coho salmon and salmon are rare representatives of salmon. They are similar in their properties and equally useful. But when choosing a suitable red fish, nevertheless, a reasonable question arises: which is tastier? Our experts will give you the answer.

Coho salmon: characteristics, composition, benefits

The largest fish in the salmon family. «Silver salmon» (as it is called in the vastness of the United States and Japan) can be safely called a real giant: it reaches a meter in length and weighs more than 15 kg. Habitat — mainly the Kamchatka coast up to the rivers of the Sea of ​​Okhotsk and the eastern coast of about. Hokkaido. In the natural environment, coho salmon is found in small numbers — hence the high price.

In domestic open spaces, coho salmon is known under a different name — «white fish» and is considered a delicacy. Coho salmon meat has a rich coral color, and the taste is perfectly balanced. Although silver salmon can hardly be called a dietary product, a dish prepared from it will be useful for children, the elderly, and those who monitor their calorie intake.

Coho salmon meat contains a lot of valuable substances:

1. Vitamins A, C, E, group B;

2. Molybdenum

3. Chromium;

4. Fluorine;

5. Sulfur;

6. Iron;

7. Nickel;

8. Magnesium;

9. Calcium;

10. Phosphorus;

11. Astaxanthin (carotenoid), etc.

IMPORTANT! coho salmon, undoubtedly, it is replete with useful components, but it also has a certain peculiarity — 100 meat of this fish contains almost 63 g of cholesterol. Therefore, the product should be used with extreme caution.

White fish can be consumed not only to pamper the taste buds and stomach, but also to have a therapeutic effect on the body. It is known that coho salmon:

1. Reduces the risk of stroke, development of atherosclerosis;

2. Strengthens the nervous system;

3. Increases hemoglobin;

4. Minimizes the possibility of developing osteoporosis;

5. Strengthens vascular walls;

6. Accelerates metabolism;

7. Purifies the blood;

8. Strengthens bone tissue;

9. Prevents the influence of radionuclides, etc.

The product should be used with caution by those who suffer from chronic diseases of the gastrointestinal tract, liver, kidneys, allergies to seafood.

Salmon: composition, characteristics, benefits

Salmon, also known as Atlantic salmon, prefers the cold waters of the Atlantic Ocean and lives in the lakes of the Northern Hemisphere. Like coho salmon, salmon is distinguished by its impressive size — sometimes it reaches 1.5 meters in length and weighs more than 40 (!) Kg and is considered a delicacy. Its delicate pale pink meat has a delicate taste and is considered a dietary product due to its low calorie content (only 200 Kcal).

Delicious Atlantic salmon meat is richly valuable minerals and vitamins:

1. Vitamins A, C, E, PP, group B;

2. Fatty acids (including Omega-3);

3. Amino acids;

4. Phosphorus;

5. Potassium;

6. Iron;

7. Calcium;

8. Methionine (an essential amino acid for the body), etc.

Salmon lives in cold and clean water, and affects our body as beneficially as its habitat:

1. Improves mental activity;

2. Strengthens bones;

3. Improves the condition of the ligaments;

4. Restores cholesterol and lipid balance;

5. Strengthens the protective functions of the body;

6. Prevents the development of diseases of the heart and blood vessels;

7. Normalizes the hormonal background;

8. Rejuvenates the skin, etc.

It is difficult to imagine that dietary fish can be harmful, however, for eating salmon there are a number of contraindications:

1. Salmon is able to accumulate methylmercury in itself — this is a dangerous compound with a high level of toxicity;

2. May provoke the development of an allergic reaction.

Making a choice

It is difficult to say which fish, after all, is better — salmon or coho salmon. Both representatives of salmon are distinguished by incredible benefits, nutritional value, and have subtle taste qualities. The choice of this or that product depends more on personal preferences, since both fish are tasty, low-calorie, healthy (although they affect the body of the fish in different ways) and have practically no contraindications. We can only give a little advice: if you like Japanese cuisine, we recommend making a choice in favor of salmon. Coho salmon is ideal for stewing, salt.