How and how much to cook pink salmon?

The process of boiling pink salmon has its own nuances. Some cooking rules differ from those that apply to most types of fish. Before cooking, any fish, including pink salmon, must be properly prepared. If pink salmon is bought in the form of a steak, then, apart from washing and defrosting, you will not have to do anything.

How to prepare pink salmon for cooking:

• if the pink salmon is purchased as a whole, then it is necessary to separate the head and tail (it is not worth boiling the head and tail with the main pieces);
• fins and entrails (if any) must be cut and removed;
• it is necessary to wash pink salmon twice (before cutting and after all preparatory procedures);
• if you bought a pink salmon steak, then you just need to rinse it under cold running water;
• if the pink salmon is frozen, then it must be thawed (it is recommended to place the frozen pink salmon in the refrigerator for 6-8 hours for natural thawing);
• skin and bone parts from pink salmon can be removed during preparation for cooking or after cooking (if you boil pink salmon with skin, the broth will turn out to be more saturated);
• scales from pink salmon are easily scraped off in the direction from the tail to the head.

The nuances of cooking pink salmon:

• it is recommended to lay pink salmon in cold water (the fish can be brought to a boil over high heat, but after boiling, the fire must be reduced to an average level);
• it is not recommended to salt pink salmon in advance (salt is added at the time of boiling water, or at the final stage of cooking);
• during cooking, pink salmon can be supplemented with dried herbs, lemon juice, bay leaves, other spices, and vegetables;
• you can check the readiness of pink salmon by changing the consistency of the meat (when pressed with a sharp object, it should separate well);
• after cooking, pink salmon meat retains an orange or pinkish tint;
• it is recommended to cook pink salmon under a closed lid (so the fish will be more aromatic and juicy after cooking);
• in order for the pink salmon pieces to boil well, be juicy and retain their shape, it is recommended to add a little of any vegetable oil during the cooking process (olive oil is considered an ideal option);
• if pink salmon is cooked for a child, then it should be cut into the smallest pieces possible, cook longer, and the extraction of bones must be treated with a high degree of responsibility (if you crush pink salmon pieces with a fork, then the bones will be much easier to remove).

Pink salmon steak can be cooked in any container with sufficient depth. In this case, it is possible to allow the water to cover the fish not completely, but only most of it. The process of boiling pink salmon, for example, in a deep frying pan, resembles ordinary frying, only water is used instead of oil. First, the fish is boiled on one side for 10 minutes and then turned over. Water is topped up if necessary. A small amount of vegetable oil with this method of cooking will also not be superfluous. The readiness of the fish is checked by the traditional method by assessing the color of the meat and the degree of its tenderness.

How much to cook pink salmon

Pink salmon is boiled within 15-20 minutes after boiling water. If you plan to cook a rich broth, then it is better to use the head and tail of the fish for this. All parts of pink salmon are boiled for the same amount of time.

When using a steamer or multicooker, the cooking time will not differ and will also be a maximum of 20 minutes. In a double boiler, the liquid is poured into a special container, so it is recommended to marinate pink salmon in salted water or rub it with a little salt before placing it on the wire rack. In a multicooker, fish can be cooked in the “Steam”, “Stew” or “Cooking” modes. The timer must be set for 20 minutes.