The salmon family is represented by a wide variety of fish species. But the most valuable in the commercial plan are chum and pink salmon . These two subspecies of fish are very similar to each other. However, their different lifestyle leaves an imprint on the chemical composition of meat and caviar. In order not to confuse these fish or to notice the dirty trick on the part of the seller in time, you should know by what criteria you can independently determine - a chum before you or pink salmon.
What is the difference between pink salmon and chum salmon?
Let's start with the most common species of salmon family - pink salmon. This fish has a light color with a blue tint. But during the spawning period, the color changes. The abdomen begins to cast either yellow or green, and the back becomes gray. A characteristic feature of pink salmon is the presence of small dark spots in the back and tail area.
This fish is small in size. Pink salmon grows much faster than chum salmon. This is due to her diet: it is more abundant and caloric. Due to this, the meat of pink salmon is characterized by increased density and fat content.
The number of chum salmon is about two times smaller. This species is larger than pink salmon. Before spawning, it has a bright silver color. During the period of deposition of caviar, the color changes to a darker one, and broad bands of crimson color appear on the sides of the fish. Meat of chum salmon is very tender and elastic. It is perfect for people watching their figure.
So, how to distinguish ketu from pink salmon:
- In size. The keta is the largest.
- By color. Keta has a silver hue, pink salmon - light with a blue tint.
- According to the size of the scales. In chum it is much larger.
- According to the consistency of meat. In chum it is distinguished by tenderness and lack of fat.
- According to the caviar. In chum it is much larger, brighter.
Which caviar is better, chum salmon or pink salmon?
Caviar is a delicacy that is appreciated all over the world. It is nutritious and enriched with many useful vitamins and minerals. Caviar and chum salmon and humpback salmon have an equally useful composition and richest nutritional value.
However, roe salmon roe is more appreciated. It has smaller grains, the most saturated and delicate taste. Pink salmon roe is considered the best in the ratio of cost / palatability / benefit.
The caviar of chum salmon contains more fat, which affects its taste. Eggs are denser and stiffer. But these properties give it the opportunity to keep the freshness longer and not spread.